Snapshot of the Trencherman’s Guide 29 launch at The Pig at Combe, Devon.

Pictured are the Pig chef team with Trencherman’s editor Jo Rees at the guide launch no.29 at The Pig at Combe, Devon

This week was the exciting launch luncheon of the newest Trencherman’s Guide, at The Pig at Combe, Devon. The latest guide no.29 is a gastronomic bible to all the best eats featuring a hundred restaurants across Dorset, Wiltshire, Bristol, Bath, Somerset, Devon and Cornwall.

The event consisted of a delicious five course meal featuring some of the best SW produce all paired with beautiful wines from Hallgarten & Novum wines.

The food was all cooked by the Pig chefs : James Golding, chef director of THE PIG Hotels, Adam Bristow, head chef of THE PIG at Harlyn Bay, Jack Stallard, head chef of THE PIG near Bath, James Shadbolt, head chef of THE PIG on the beach and Daniel Gavriilidis, head chef of The Pig at Combe

Here is a selection of some of the photos from the day.

Smoked bacon and pigeon terrine with heritage carrot and apple jelly by James Shadbolt, The Pig on the Beach

Soused Cornish mackerel served with confit beetroot and pickled crystal lemon gherkin by chef Adam Bristow

Dessert autumn fruit pavlova by chef Jack Stallard at The Pig near Bath

Darts Farm red ruby sirlioin with roast shallots, creamed mash, Wiltshire truffle sauce by chef Dan Gavriilidis at The Pig at Combe, Devon

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