Beverley’s Pig is Creating Jobs for Local People

The Pig & Whistle opens in June, stimulating the town’s dining and employment sectors.


Beverley will soon welcome the opening of The Pig & Whistle, which introduces a new style of dining to the East Yorkshire region. Conceived by James Allcock, previously of 1884 Dock Street Kitchen in Hull and Burnt Truffle in Heswall, the neighbourhood bistro and charcuterie revolves around small plates that pack a punch.


“Our focus is cured meats and a large variety of cheeses,” says James. “Add to this cold-smoked salmon, fresh oysters, bar bites and sharing boards, and you have yourself a world of flavours.”


The Pig & Whistle opens on Thursday 1 June at 5 Sow Hill Road. The premises have been entirely refurbished according to James’s passion for developing warm and welcoming environments.


“In the process we’ve created eight local jobs,” he explains. “This not only helps the employment market, but also provides these people with the opportunity to see how a professional restaurant runs from the very start.”


The small plates format is very popular in London, where James spent years training under the guidance of Gordon Ramsay and Marcus Wareing. This background led to him being the Patron of a Visit England Gold Winner whilst at 1884, which also receiving the award of Remarkable Restaurant of the Year at the REYTAs.


“It doesn’t matter where you live; everyone appreciates good food and wants new experiences on their doorstep,” says James. “The Pig & Whistle is relaxed and friendly, simultaneously offering a few surprises and a unique atmosphere.”


Open seven days a week, the stylish new restaurant will accommodate 25 covers, split between bookings and walk-ins.


The owner and chef adds: “We present culinary delights from places as diverse as Lindisfarne and Saint-Marcellin. Pay us a visit and we’ll take your palate on a journey around the British Isles and Europe.”


Tables throughout June are being booked up quickly. To reserve yours, please visit

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