David Gardner has celebrated his first anniversary as landlord at The Pig and Butcher, in Five Ash Down.
As he moves into his second year he is looking forward to many more celebrations, and says there is an air of excitement in the pub now the once-tired premises have a new lease of life, drawing in customers old and new.
The Pig and Butcher is David’s second venture. He has also made a success of running the Ringles Cross just up the road, which he took over in 2011.
In the last year at The Pig and Butcher the furniture has been restored and the bar, pool room and restaurant have been redecorated. Dark woodwork has been replaced with a more welcoming grey, green and cream colour scheme and new curtains and soft furnishings are in place.
Most recently the central heating system in the restaurant has been upgraded ensuring a warm and cosy atmosphere.
Sign-written sayings decorate the walls and a big plus for the pub is that Cristian, head chef at the Ringles Cross is also in charge of the food at The Pig and Butcher.
David said the atmosphere at the small village pub is warm and cosy as he makes use of both of its fires during the winter. His aim is for The Pig and Butcher to be at the heart of the village, able to help locals when needed.
He added: “We have done a lot of work to give the pub a facelift and are enjoying getting to know the locals. People calling in for a meal or a drink find a warm welcome here. We are settled and plan to be here for a long time to come.”
A Sunday carvery has proved popular since its introduction earlier this year with between 50 and 60 people each week enjoying a two-meat adult roast for £11, and a three-meat roast for £13. Senior citizens and children are catered for too, at £6 each.
Bookings are now being taken for Christmas and pre-Christmas and Christmas Day menus are now available though popular pub classics will continue to be served too.
Entertainment is provided at the pub, with live music a regular feature. David says the one year anniversary party was an excellent evening enjoyed by many of the locals and a recent experiment with a three course meal combined with musical entertainment proved a great success.
The Pig and Butcher pre-Christmas lunch and dinner menu includes:
Two courses £15.50
Three courses £19.50
Chicken liver and brandy pate with plum and apple chutney and toasted rustic bread.
House-cured lemon, lime and rosemary salmon with garlic and olive oil croutes and micro herb salad.
Fig, Parma ham and galia melon with beetroot reduction and balsamic glaze.
Goats cheese and potato bon bons with onion marmalade, citrus and poppy seed dressed endive (V).
Warm smoked mackerel fillet with roasted cherry tomatoes and garlic croutes.
Seasonal soup with artisan bread and butter (V)
Traditional roast turkey with roasted potatoes, roasted vegetables, pigs in blankets, sage stuffing, rich red wine gravy and rosemary infused bread sauce.
Herb-crusted smoked haddock fillet with creamed potato, seasonal greens and marinated mussels.
Slow-braised pork belly with black pudding, potato cake, sautéed greens and red wine gravy.
Rosemary and garlic stuffed leg of lamb with seasonal vegetables, sautéed potatoes and red wine gravy.
Panko bread crum, Sussex cheese and cranberry-stuffed mushroom with seasonal vegetables, roasted potatoes and our vegetarian gravy (V).
Lemon and lime posette with shortbread and meringue crumbs.
Traditional Christmas pudding with hot brandy sauce.
Dark chocolate and black cherry torte.
Ice-cream and sorbet selection.
Selection of Sussex cheese and biscuits with our plum and apple chutney and grapes.
Complimentary coffee and mints
Christmas Day Menu
Children under 12 see separate menu
Seasonal soup with artisan bread and herb flavoured butter.
House-cured duck breast with pomegranate, caramelised walnuts and chicory leaves.
Beetroot and black treacle-cured salmon with toasted artisan bread and salmon keta.
Potato and Sussex cheese croquets with aioli, chilli jam and water cress (V)
Duck liver, garlic and brandy parfait with our chutney and garlic croutes.
Pan-roasted guinea fowl supreme with fondant potato, pancetta lardons, wilted spinach and Cumberland sauce.
Roasted turkey breast with rosemary, sage and garlic stuffing, pigs in blankets, seasonal vegetables, roasted potatoes, rich gravy and bread sauce.
Seared beef fillet with dauphinoise potato, wild mushroom, peppercorn sauce, water cress and cherry tomato.
Winter vegetable, Brighton Blue and poached duck egg tian with Romesco sauce and broad beans (V).
Roasted smoked haddock fillet with cockles, cream chive and saffron sauce, pak choi and fish ravioli.
Traditional Christmas pudding with brandy sauce.
Selection of Sussex Cheese and Biscuits with grapes.
Blood orange and chocolate posset, almond biscotti and pomegranate sorbet.
Baked ginger cheesecake, with raspberry puree and minted meringue.
Dates, orange and fudge cake with dark and white chocolate glaze and hot crème anglais.
Complimentary coffee and mints.