We love Five Little Pigs, set up by Aimee Collins, Rob McGregor and Sam Smith in Wallingford back in 2021. Immersing themselves fully in the local community, holding huge events such as ‘cocktails on the clumps’, foraging, cookbook and supper clubs, their restaurant is also a shining light in our hospitality industry.
A firm advocate of sustainability, seasonality and the environment, local produce is more than just a token word at Five Little Pigs (and their pub The Bear at North Moreton REVIEW: “The menu doesn’t scream gastropub which is so appealing!” The Bear at North Moreton is everything a village pub should be).
Their brunch is legendary, but we broke protocol and pitched up for lunch instead, and what a delight awaited. Such a charming space, so refreshing, its vivid colours and decor, its independence burning bright, so unique in these days of chain restaurants and uniformity.
Its menu is equally as enticing and we wanted to try everything, spurning the exciting looking mains for a spread of smaller plates, rewarded amply. But not before we’d tried a cocktail – the vibrant Cosmo whetting the palate for what was to come.
And with our lovely waitress offering a few suggestions we plunged in – the nduja scotch egg (they change the flavours regularly) with Calnan’s sausage meat, kohlrabi remoulade and house ketchup (£10) a must, as was the curried chicken bon bon with Witheridge (from Nettlebed Creamery) and pickled carrot (£9), the panzanella with English heritage tomatoes and pickled shallots (£8.50), the vegetable tempura, with wild garlic aioli and chilli (£9), the crispy aubergine with almond salsa and honey (£8) and a side of chorizo, courgette and coriander aioli – a veritable feast.
The dishes come out one-by-one, in quick succession, giving you time to appreciate each dish, before moving on. First the bon bons; little round crispy balls of joy, the chicken pulled and soft, the inside moist, nestled on a rich green herby mayo, the pickled onions and chives atop, the pickled carrots a standout, completing the picture, the freshness and crunch of the veg contrasting perfectly.
Then the chargrilled courgettes; tiny crispy cubes of chorizo, crispy sage leaves and another dazzling spot of aioli, disappearing without a trace. Next up the aubergines, for me the dish of the day, so innocuous looking, such a hard vegetable to get right, but here the thin crispy rounds were saturated with a heady golden flavour of chill and sweetness, then scattered with mint and nuts. The perfect example of how Five Little Pigs’ forte is taking humble ingredients and letting them shine.
The Scotch eggs were a vision to behold, the eggs just right, firm but not runny, the bright yellow yolks and white of the albumen encased in sweet sausagemeat and sharper, nibbly bits of nduja, ready for the creamy kohlrabi remoulade and the delicious, tangy, spicy ketchup.
The panzanella offered a multitude of tomato colours and tastes, although the bread wasn’t soaked in dressing as is traditional, but more like croutons.
The tempura were another massive crowd-drawer. a medley of mushrooms, courgettes and even huge leaves of chard all encased in the light, crunchy batter with its garlicky mayo, dotted with chilli.
Filling up fast we decided to stick to just one of the alluring desserts – finally settling on the brown butter peach tart with a vanilla cream cream – because why wouldn’t you? And it was everything we wanted it to be – soft, sweet, sweet, juicy with fruit, the cold of the ice cream, a fitting ending.
So well done to Aimee and the team, she of the OXFORDSHIRE WOMAN OF THE YEAR AWARD at the OXINABOX FOOD AWARDS 2025. A worthy winner and a constant contender.
Five Little Pigs is at 26 St Mary’s Street, Wallingford. OX10 0ET https://www.fivelittlepigs.co.uk
