Five Little Pigs

Five Little Pigs A local restaurant and bar in Wallingford, serving local, seasonal food and drink. Included in the Michelin Guide and Good Food Guide

Pigs is Five 🎈1,826 days since we first opened, and we’ve seen a lot of changes in that half-a-decade, and achieved some...
28/05/2026

Pigs is Five 🎈

1,826 days since we first opened, and we’ve seen a lot of changes in that half-a-decade, and achieved some pretty magnificent things. There have been utterly bonkers events, from the gargantuan party that is Cocktails on the Clumps, to deep friend squirrel at our Fork to Feast Supperclub. We are genuinely beyond proud at what our Pigs family has built in our little town, and our gratitude to those of you that have supported us along the way isn’t something that quite translates into words on a social media post. This birthday is marking a big change for us- we have some incredibly exciting plans in the pipeline, and we’re busy planning a fittingly festive birthday celebration later on in the summer 🍹 ☀️

For now, we just want to say from the bottom of our hearts- thank you. For helping us prove that there is still space in the world for little neighbourhood restaurants trying to do fun things, with good stuff. And to our staff- many of whom have been with us since those (utterly chaotic) early days: you are the wheels that keep it all turning.

Here’s to (at least…) another five years of bloody good fun, doing what we do.

Love Team Pigs 🐖 x

When the mercury climbs why not tuck into a table of small plates in our sun trap of a garden. The Bank Holiday might be...
27/05/2026

When the mercury climbs why not tuck into a table of small plates in our sun trap of a garden.

The Bank Holiday might be behind us, but there’s still plenty of sunshine planned for the weekend, and we’d love you to join us. Link as always in our bio.

A pretty little special, ideal for a sunny Bank Holiday weekend. This is our crab risotto, topped with a few fronds of f...
22/05/2026

A pretty little special, ideal for a sunny Bank Holiday weekend.

This is our crab risotto, topped with a few fronds of feathery fennel, and some shaved asparagus dressed simply in lemon and oil. It’s like a fish Friday, just better and more refined.

Goes excellently with a glass of something white, cool and crisp, and with some sunshine on the side.

Book in for the Bank Holiday weekend with the link in our bio.

Fancy the chance of winning a ÂŁ100 voucher to spend here at Pigs? Enter our first annual survey to be in with a chance. ...
22/05/2026

Fancy the chance of winning a ÂŁ100 voucher to spend here at Pigs? Enter our first annual survey to be in with a chance.

As we approach our fifth birthday, we’ve been reflecting on the journey so far and looking ahead to the next chapter, and we’d love your feedback to help shape what comes next.

The survey can be accessed here and must be completed by 5 June.

https://us1.list-manage.com/survey?u=bada1315f0093f3302d841985&id=b23351cd67&attribution=false

Join us next Monday for our second Bank Holiday party. You know the drill by now, we mix things up with a street food st...
18/05/2026

Join us next Monday for our second Bank Holiday party. You know the drill by now, we mix things up with a street food style menu, live music and bargain drinks.

Next week there will be bbq and burgers, £5 Aperol spritzes, and live music from the insanely talented - with Fleur’s set starting at 1.30pm.

We’re set for sunshine and we’ll be out in our sun trap of a garden, and we hope you’re able to join us. Keep an eye out for the full menu this week.

It’s a Friday, we’ve a new desserts menu, and all is well. Join us over the weekend, and while the sunshine might be pat...
15/05/2026

It’s a Friday, we’ve a new desserts menu, and all is well.

Join us over the weekend, and while the sunshine might be patchy, the welcome is always warm. You’ll get to tuck into this chocolate delice too, with ginger poached rhubarb, pistachio and an elderflower cream - our man, was out picking this very afternoon.

We’re busy tonight and tomorrow night, but there’s always space for walk-ins and tables going for Sunday too. Link to book in the bio.

13/05/2026

A huge thank you to Ian from who invited some of the team up to his vineyard in Russells Water at the weekend.

We had a brilliant time learning about the vineyard and JoJos’ three wines, and Ian’s passion and enthusiasm for English wine and his corner of South Oxfordshire was obvious, and infectious.

We’re busy planning a summer supper event with Ian, a special feast cooked and served in the vineyard, with ingredients foraged from the surrounding hedgerows and each course paired to a wine.

Let us know in the comments if that sounds like your sort of thing, and we’ll share details as soon as tickets are live.

Hello, hello,I wrote to you all last month, trying to explain what makes Pigs a local restaurant, and what it means to e...
12/05/2026

Hello, hello,

I wrote to you all last month, trying to explain what makes Pigs a local restaurant, and what it means to even be a local restaurant. It is the suppliers, of course, the local ingredients, and the friendliness of your welcome- all of that, and more. But it’s also about being part of something a little bigger, too. Being part of a community of restaurants and businesses across Oxfordshire, who all try distinctly, and collectively, to make our region a better one for food and drink.

That to me is what the Awards are all about. A brilliant celebration of businesses, large and small, and the people behind them. Katherine, Ox in a Box’s tireless founder, and her team, work so hard to support the industry, and are truly some of the good guys.

So, we’re thrilled to again be in the running for three categories of this year’s awards, and here I am (again) cap in hand to ask for you to spare just a couple of minutes to vote for us/me. Pigs is shortlisted for ‘Restaurant of the Year’, and I’m one of the chefs on the (exceedingly) competitive list for ‘Chef of the Year’, as well as ‘Woman in Hospitality of the Year’ too - though as last year’s winner I would love for you all to cast your vote for one of the other deserving nominees. It’s a fantastic (and incredibly important) category, and I know how much winning it meant to me last year. I’d love to share that with someone else.

If you could spare the time to vote (really, it takes just seconds), the links to the voting forms are below. And, as always, thank you for being the supportive bunch you are- we couldn’t still be doing this without you.

Love,
Aimee xx

Vote for Pigs as Restaurant of the Year.

https://www.surveyhero.com/c/dt4qazpa

Vote for Aimee as Chef of the Year.

https://www.surveyhero.com/c/yb3wicqj

There are few days that get us more excited at Pigs then when Mark drops off the year’s first batch of gariguette strawb...
09/05/2026

There are few days that get us more excited at Pigs then when Mark drops off the year’s first batch of gariguette strawberries. Grown organically in Warborough and picked by hand, these are strawberries as they should be - fragrant, sweet, and here only fleetingly, and a sign that summer is just round the corner.

Ours will be used by our kitchen team in all manner of dishes and desserts, and behind the bar in syrups, cordials and amaros.

Hang tight, gang. Summer’s on its way, and with produce like this and our little suntrap of a garden, we’ve got you covered. 🍓

Address

26 St Mary's Street
Wallingford
OX100ET

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