The Pig at Combe: Folly Foodies Club event with guests Pipers Farm – by Lauren Heath


The Pig at Combe is still one of my favourite places to visit – a venue where you’re so well looked after by passionate staff and fed local and utterly delicious food – what more could you want…

In early December, I was invited along to enjoy one of The Folly Foodies Club events – this one was with guest hosts Pipers Farm. If you haven’t heard of Pipers Farm, do have a look on their website – they are based on the edge of Exeter, rearing sustainable, slow food, the natural way in harmony with their surroundings and their meat products are quite frankly some of the best you could you buy. They also hold cookery courses and various events on the farm.

It was an intimately sized group, held in the wonderful earthy Folly building; we were kept well lubricated with the biggest bottle of wonderful Rioja wine I have ever seen, whilst Piper’s Farm co-owner Peter Grieg talked us through their slow grown animals, particularly hogget and mutton, passing around little tasters of said meat for us to savour over and really taste that difference – the Pipers Farm difference.

He hilariously explained the location of certain cuts of meat, by demonstrating on his cookery school chef, Connor Reed (a previous River Cottage chef and tutor), as well as the science of hanging meat at the right humidity and length for perfect maturation.

Here’s a tip from Peter: Lamb neck fillet (longissimus dorsi) is the most amazing food nectar, perfect for a romantic dinner for two, and cooks quickly!

We were then fed the most unctuous, incredible tasting pheasant lasagne which had been cooked in the woodfired oven – the photos just don’t do it justice (and the cosy low lighting didn’t help either). So incredibly full of flavour, tender game meat, silky pasta and sauce with seasonal veg to share (from their garden, no doubt).

Dessert consisted of a light fruit based crumble with plenty of custard, offering a perfect tart yet sweet end to a meaty evening.

We had such a lovely evening; you could even book a room and make a night of it and wake up s happy as a pig..!

These events are great as diners may begin as strangers but leave having engaged with other passionate foodies whilst chatting over excellent food and wine, and being educated at the same time in very relaxed surroundings.

The Pipers Farm Team L-R: Connor Reed, Peter Grieg, Henri Grieg

For other Pig at Combe inspiration, head to our previous blogs posts:

Plot to Plate Lunch

Chef Meets Sommelier

Private Dining

The Pig at Combe, Gittisham, Honiton EX14 3AD

We were invited as a guest of the venue in exchange for an honest review, this does not affect our opinion. Views expressed are independent of the business and has not seen or approved before publication.

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