By Katie Wilson

Madame Pigg first opened its doors as a pop up back in 2018. But since it became a permanent fixture, it’s turned into a much-loved Dalston institution.

Chef Adam Hardiman (ex-St John and The Dartmouth Arms) is the ‘bossman’ behind the Kingsland Road venture.

If you’re wondering about the name of his first restaurant, he tells me it’s a nod to his nan Mary, who first taught him to cook, and whose maiden name was Pigg.

The outside terrace at Madame Pigg restaurant
The outside terrace at Madame Pigg restaurant.

Not only is the food great – Hardiman serves up seasonal British fare on a changing menu you can find on their Instagram feed – these guys are also all-round good eggs.

They love to support charities and the local community, and were quick to adapt to lockdown restrictions by offering their epic Sunday roast in takeaway form, as well as extending their Eat Out To Help Out scheme with a free drink thrown in.

If you head there for a Sunday roast – which we definitely recommend you do – expect to get a proper plateful.

There’s no skimping on roast potatoes, Yorkshire puddings or gravy. We love the beef, but they also serve up porchetta and half a roast chicken. All come in at under £20.

The ribeye with watercress sticky onions and bone marrow gravy.

Other menu highlights include the rock oysters (£3 each) and tiger prawns (£9.50) to start, which were some of the best we’ve ever tasted.

And when it comes to mains, we love the 28-day aged ribeye with watercress sticky onions and bone marrow gravy (£28), which has become a regular fixture on the menu. It really is melt in your mouth.

Another delight is the crispy whole seabass with samphire and capers, available to share between two for a very reasonable £28.

The restaurant at Madame Pigg has a botanical feel.

The Madame Pigg team are currently gearing up for Christmas bookings. They already serve up the best roast, so you know you’re guaranteed a festive feast.

You can book two courses for £30 or three courses for £36.

Starters consist of beef carpaccio, tuna tartare and fresh crab croquette. While mains are haunch of venison, T-bone of halibut with clams, and stuffed black feather turkey.

This is followed by Madagascan chocolate tart, baked apple and nut crumble with blackberry sorbet, and a steamed Christmas sponge with brandy custard.

*Madame Pigg has sadly closed its doors since this article was written but you can catch the team still working their magic at Jones & Sons in Dalston

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