A thing of beauty and the start of a tradition worth carrying on for. From the beginnings at The Duck and Waffle which started as a catch up with some of my lovely uni friends, eating amazing food and drinking maybe one or two (ahem… or a hell of a lot more) prosecco. The Monday after the first Scoff Saturday we had the second one planned, booked and in the diary.
Luckily, Ceri’s parents were away so we could crash at their very sexy pad on the outskirts of Cardiff. Let’s just say the Scoff Saturday girls will be slumming it when they come to visit me in my little flat in Bristol. We may have had a glass (or bottle) of prosecco in the hot tub after dinner, lavish or what.
Bringing back in Cardiff with the girls, made me far too nostalgic for the uni days and why Cardiff is such a great place to visit and live.
Ceri being the resident foodie, suggested we would try out The Potted Pig. Using locally sourced seasonal ingredients and set in an old bank vault with the exposed brick walls, was the perfect setting for the second Scoff Saturday.
Again, I love that my friends truly enjoy their food and all get stuck in and willing to share dishes. Now I love atmospheric lighting as much as the next dinner, but good photos it does not make. That and glasses of prosecco, the prospect of pork and any actual photographic thought process goes out of the window. As well as a steady hand.
In a place called The Potted Pig, in my mind, there is only one starter to go for, the Potted Pig of course! ( Again sorry for the terrible picture for such a divine dish.) Soft pork, seasoned beautifully and fragrant, rich without being heavy. I can see why this is the signature dish. I could have happily eaten three courses of the potted pig.
Eliza went for the Cod Cheeks and Clams on Toast. The cod cheeks were tender with the gentle flavour of the ocean, a beautifully balanced dish.
Ceri went for the Smoked Duck Breast with Honey and Soy Dipping Sauce. I love duck as nearly as I love pork, so I was so glad Ceri let me have a taste of hers. Served with crispy kale, adding a fantastic texture to the tender and lightly smoked duck. The kale was addictive with the duck and sauce.
For the main course, I kept along with the pork feast with the Potted Pig Cassoulet. Wow! I inhaled this dish. I love a cassoulet. What isn’t there to love, tender beans, melting pork, meaty sausage and a crispy confit duck leg. Nom. There was a slight smoke with the beans which reminded me of a delicious Boston baked beans. Wonderful dish.
Emma went for the other porky option on the menu, the Slow Cooked Gloucester woodland pork belly with parsnip crisps. Emma took this picture, she likes to get up close and personal with her food. Again a perfectly cooked dish with the pork cooked to perfection. Crunchy crackling- nom!
Dessert time and they had a lot to live up to after following such delicious dishes. They did not disappoint!
Emma went for the Lemon Posset and as you can see from the picture below, she could wait one second for me to take a picture of it, before tucking in! A lovely sharp dessert with the light posset and buttery shortbread. Delicious!
Ceri went for the Sticky Toffee Pudding. Wow! This was the best sticky toffee pudding I’ve ever had. Ceri had another sticky toffee pudding when we went for a hungover roast the next day and it wasn’t a scratch on the Potted Pig’s. I mean look at that sexiness below. Rich, dark, sticky, luxurious and one hell of a dessert. BUT I think me and Eliza won for picking THE best dessert of the menu….
I wouldn’t normally go for this dessert at other restaurants but had a good feeling for this one was going to be spectacular. Custard Tart with Poached Rhubarb. Wow. No really. Wow. This was perfect. Silky smooth custard, set with a slight wobble, topped with plenty of peppery nutmeg. The richness cut with the perfect pink rhubarb. I’ll be taking trips back over the bridge just for this tart. A wonderful meal, with lovely company and plenty of prosecco. The next Scoff Saturday is already booked, Bristol be warned we’re coming for you!
The Potted Pig
27 High St, Cardiff CF10 1PU
Tel: 029 2022 4817
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