Top chef unveils neighbourhood pub rooted in community

Open Wednesday to Sunday, the village pub focuses on quality, local, seasonal and sustainable convivial dining, showcasing modern pub classics with a twist.

Dillon outlined exactly what the pub is about and how it differs from his existing venue.

He said: “The Two Pigs was born out of a desire to create something more relaxed, more rooted in the day-to-day lives of the local community - a place where people can drop in for a pint or stay for a full meal.

“Where The Boat is more of a destination for refined dining, the Two Pigs is about warmth, familiarity and a bit of fun. The menu reflects that - it’s built around comforting, recognisable dishes, but we elevate them through technique, seasonality and the quality of our produce.”

Seasonality is just one way in which the pub is environmentally friendly alongside local sourcing including veg and keeping waste to a minimum.

Long-term decisions

He added: “Sourcing is just as important at the Two Pigs as it is at The Boat. We work closely with a network of local farmers, butchers and producers who we trust and have built long-standing relationships with.

“Whether it’s vegetables from just down the road or meat from farms that prioritise quality and welfare, we want to support people who share our values.

“Sustainability also means using the whole ingredient, minimising waste, and making decisions that are good for the long term - not just the bottom line. A portion of our veg comes from the Boat’s own microfarm and Beth grows veg and herbs in her garden too.”

Head chef Beth Hipwell will be at the helm of the kitchen, with Dillon overseeing. She brings a wealth of experience with her including a previous role at a Michelin-starred restaurant.

Dillon said: “Beth applied for a role at The Boat. I liked her flair and approach but at the time didn’t take her on. When the idea for the Two Pigs took shape, I knew I wanted someone who could take the concept and really make it their own.

“Beth has done just that - she brings a sharp eye for detail, a huge amount of heart, and a real passion for honest, beautiful food. Her leadership in the kitchen has been instrumental in shaping the pub’s identity.”

Community fabric

Building a community is part of the ethos at the Two Pigs and how its success will be measured, according to Dillon.

He added: “Success for us isn’t just about reviews or awards - although those are lovely, of course.

“It’s about creating a space that feels like part of the fabric of the community. When locals become regulars, when people bring their families, or when someone says, ‘this reminds me of why I love going out to eat’ - those are the moments that matter most. That balance of relaxed and exceptional is what we’re striving for.”

Looking ahead, Dillion outlined his future plans in terms of number of sites and for his latest venture.

“The pub space is something I’ve really fallen in love with - there’s so much potential to bring good food to people in a way that feels approachable and inclusive,” he said.

“But right now, the focus is on making the Two Pigs the best it can be. We want to embed it deeply in the community and ensure it stays true to its values. If another opportunity comes along that feels right and fits our ethos, I’d be open to it.”