In 2009 The Pigs was named Country Life magazine's Country Pub of the Year. The pub is also famous for its barter system where customers can swop home-grown fruit and vegetables for pints, and also boasts a large kitchen garden as well as a free allotment scheme for customers.

Although only in his mid-20s, Tim already has a wealth of culinary experience. While training at the Hotel School at Norwich City College, he worked part-time at The Lavender House Restaurant & Cookery School in Brundall. With his qualifications complete, Tim left the UK for a 14-month stint in the States where he worked for two private clubs, the first a Beach Club in Long Island, New York, and the second an exclusive golf club in West Palm Beach, just north of Miami.

Returning to the UK, Tim donned his apron once more for the Oaklands Hotel in Norwich where he worked for 18 months. He left his position there as Junior Sous Chef to become Sous Chef at The King's Head in Bawburgh where he worked for another 18 months. After accepting the role of Head Chef for The Pigs pub in Edgefield, Tim has worked tirelessly in the kitchen creating all sorts of tasty, interesting dishes.

He also contributed to The Pigs' Book of Proper Pub Food which is on sale in the pub as well as at bookshops around the county.

The Pigs is well-known for its seasonal menus, inspirational specials board and the Sunday Pudding Club where customers pay one price for as many delicious desserts as they like (all Tim asks is that they return to the table each time with a clean plate!).

For more information and menus, please see: www.thepigs.org.uk

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