Wimborne Pig Wins 'The Good Food Award' for the third year in a row

A thriving restaurant nestled in the heart of Wimborne has won ‘The Good Food’ award for the third year in a row for their food quality, service and value. They have also won a silver award at the Bournemouth, Christchurch and Poole Tourism Awards.

As if that wasn't enough, the restaurant has recently had three of its signature dishes featured across three issues of the esteemed 'House & Garden' magazine.

Jamie and his mum Kym purchased The Wimborne Pig in December 2019 just 3 months before the world shut down due to the pandemic. Overcoming the challenges from the rocky start to their business, the duo is elated to see their dedication and hard work recognised with such brilliant awards.

Keen to delve into the backstory of this culinary success, our Business Features Editor sat down with Jamie for an exclusive interview.

The Wimborne Pig is known amongst the locals for its long-standing family collaboration, with Jamie and Kym joining forces in the hospitality industry when Jamie was just 15 years old.

Recounting their early days, Jamie shared, "Mum was the manager of the hospitality section of a big golf club in Hertfordshire, and I would ride my bike 10 miles on the weekend to run the 'halfway' hut serving tea, coffee, and breakfast baps."

This partnership has evolved through various hospitality roles, including running the No.9 restaurant in Wimborne, where they maintained two Rosettes for an impressive seven years. Their journey continued with a stint at the Royal Yacht Club in Sandbanks until the opportunity to acquire The Wimborne Pig came about.

Jamie and Kym are committed to sourcing local produce, and have a large allotment and polytunnel that supplies the restaurant from Spring to Autumn. "We are still learning," Jamie admits. "We have a very good relationship with Winterbourne Houghton Spring and love having their Arctic Charr on our menu as we believe it’s one of the best fish around to eat. We all love to forage and try to get out as much as possible. We also have customers that grow for us that live on our street. Our community is nothing short of amazing."

The Wimborne Pig team, comprising approximately of 15 staff at any given time, proudly shared a significant achievement this year. Two 'Specialised Chefs,' who honed their skills as apprentices in The Wimborne Pig's kitchen, have gone on to work at the prestigious 'Savoy' River Restaurant and Claridge's Hotel. Reflecting on this accomplishment, Jamie and Kym recently took a memorable trip to London to check in on the two chefs, an experience they describe as unforgettable.

As The Wimborne Pig continues to thrive, Jamie and Kym express their gratitude to the community that has been an integral part of their success. To find out more visit www.thewimbornepig.com