The Potted Pig

Sunday, November 20, 2011 - A whole Devonshire crab with chips and mayonnaise was, admirably, just that. A whopper of a whole beast, sprawling off the plate like a hungover student, cracked and cleaned of the less edible bits, and that's it. A (Welsh) Barnsley chop came with peas, carrots and swede mash and was the sort of thing you'd want in a catacomb on a winter's night. My only question hung over the Potted Pig cassoulet, which wasn't really. This was a stew of beans, carrots and sausage on to which had been plonked lumps of pork belly and confit duck. That said, both had skin as crisp as a Welsh winter morning, so I ain't complaining.