LOCALLY produced food, wine and beer will be showcased in a week-long celebration in Rye.
Wild Boar Week starts on Saturday October 26 and will see more than twenty restaurants in and around the town of Rye showcasing wild boar and other Medieval dishes on their menus.
Organiser Oliver Campion said: “This year restaurants are using Old Dairy Brewery’s ale and Biddenden Vineyard’s cider in their recipes” explains Oliver Campion “Venues are also putting on smaller dishes for a Wild Boar Food Safari which is intended to be a tapas style tasting adventure.”
“And it’s not just boar; as always, restaurants are encouraged to put on medieval style dishes and this year there are even vegetarian options.”
The Mermaid Inn have a carpaccio of wild boar fillet, cured in house, with pears poached in Biddenden Cider as one of their starters and as one of their mains, a delicious wild boar casserole. There is a cooking demonstration on Sunday November 3 where head chef Kyle Tatner will be cooking two of their wild boar dishes and answering questions.
The Beach Bistro at the Gallivant Hotel in Camber will have roast loin of wild boar on the menu and will be serving wild boar sausage roll with Biddenden Cider as part of the Food Safari.
There will be a Wild Boar Hog Hunt for children who will be looking in shop windows for the names of hidden Wild Boar in exchange for a chocolate bar.
There are plenty of live music events planned throughout the week, further details can be found at wildboar.org.uk.