Toby Atkin-Wright

We had a fine time at the weekend, away at Dunstan Hall in Northumbria. We felt rather cut off, as there was no mobile phone signal in the house.

The suckling pig worked well. In honour of Henry, the suckling pig that Andrew cooked back in 2002, Beth decided that this one should be named Henrietta, and it was obvious that her surname should be Dunstan (named after both the hall we were staying in and, by coincidence, the Cheshire-based butcher that supplied the pig).

( Piggy piccies )

We had a fine time at the weekend, away at Dunstan Hall in Northumbria. We felt rather cut off, as there was no mobile phone signal in the house.

The suckling pig worked well. In honour of Henry, the suckling pig that Andrew cooked back in 2002, Beth decided that this one should be named Henrietta, and it was obvious that her surname should be Dunstan (named after both the hall we were staying in and, by coincidence, the Cheshire-based butcher that supplied the pig).

( Piggy piccies )

We have a suckling pig on order, due to arrive on Thursday morning. Looking forward to cooking it on Saturday night.

I wonder what we’ll call this one? I feel that when cooking something with a face, it is only polite to give it a name. How else can one have a sensible conversation?

This is Henry, the last one that we cooked, pictured with Andrew back in 2002 in Paisley:

We have a suckling pig on order, due to arrive on Thursday morning. Looking forward to cooking it on Saturday night.

I wonder what we’ll call this one? I feel that when cooking something with a face, it is only polite to give it a name. How else can one have a sensible conversation?

This is Henry, the last one that we cooked, pictured with Andrew back in 2002 in Paisley: