We want people to enjoy the best Purbeck has to offer. The food you enjoy with and from us, is all from the small farms around us, with high levels of environmental stewardship and sustainability. We can proudly say that all our Beef, Lamb, Pork & Game comes from the coastal cliffs, wetlands, heathlands, woodlands and farms on our doorstep.
We want our community to embrace and taste what is on our beautiful doorstep.
Our Story
Having spent many years as a shepherd at Steepleleaze Farm (located between Kimmeridge and Tyneham) I could see so much of the great food produced here in Purbeck disappearing into the general food chain never to be enjoyed by us all. So in 2008, I rented our first shop from the Rempstone Estate in the heart of Wareham and opened The Salt Pig. Its mix of cafe, butchers, fishmongers and deli, open all year round 7 days a week, was well received and with lots of local support the business grew. It took a while but 10 years later we opened our second bigger site in the main street in Swanage, The Salt Pig Too. Since then we’ve added several more sites, with people more keen to know where their food comes from and how it is produced. We’ve forged relationships with like minded bodies including Careys Secret Garden, the Dorset Wildlife Trust, the RSPB and the National Trust. We have built a fantastic team who love sharing our great food with everyone, including our wonderful local community. (James)
We now have sites at The Salt Pig, Wareham; The Salt Pig Too, Swanage; The Salt Pig at Holme, Holme (at Holme for Gardens); The Sandy Salt Pig, Middle Beach - Studland; The Pebble Pig - Chesil Beach (Dorset Wildlife Trust Wild Chesil Centre); The Forgotten Salt Pig, Tyneham; and our latest venture Salt Pig The Farm - Putlake, Langton Matravers just outside of Swanage.
James, former Food & Farming Hero', has also written articles for Dorset magazine.
"Quality and provenance is at the heart of our business and our ethos is to be able to provide people with quality food from their local surroundings at an affordable price, and being able to show people what is available on their doorstep." (James Warren; Food For Thought).
We look forward to welcoming you at one of our piggy sites or catering an event for you.
Countryfile
James and The Salt Pig featured on the BBC Countryfile spending the day with Matt Baker and his team filming their Mangalitsa & Berkshire pigs on the RSPB Nature Reserve at Arne. They finished the day with a feast with Salt Pig meats and Kimmeridge Bay crab and lobster with Nick Ford who supplies them. The program illustrates how they are championing local producers and how farmers, shepherds, fisherman, and food producers still manage business as usual even during the harshest winter months.
James Martin - Highlands to Island - Dorset.
James, The Salt Pig and the famous Mangalitsa & Berkshires also loved joining James Martin during his foodie travels across the UK.
Thank You So Much For Our Customer Reviews
Thank you Pete and Nickie!
"Friday of August bank holiday was a great time to visit for a meal. Both starters, mains, and pudding were absolutely fantastic. Lovely bottle of wine too But the evening was made by the attentive and empathetic staff who really looked after our every need. Thank you so much to Mitch, Ella and Rachele you made a good evening a special one"
Thank you Anita!
Salt Pig Too is a fantastic casual dining/bistro restaurant. They specialise in local produce with a short changing menu and specials. Staff are friendly, knowledgeable and helpful and there is some proper talent in the kitchen. We had BBQ tout which was cooked to perfection and amazing smoked and slow cooked beef short rib (my husband said it was the best he had ever had…!). The chef, Gareth, came out to explain how to cook the beef, what a star!! If this is your sort of thing go there, it’s the best for miles around!!"
Thank you Al!
"Top Drawer. Having seen the cafe and butchery online I wanted to visit with my wife when we were in the area. Impressed would be an understatement. The set up is smart but fitting, but the key is the people. Friendly staff, without being over the top. Service exemplary, swift not rushed and checking that all was well. Literally a culinary masterpiece. And my son works in a Michelin starred kitchen. It was that good. Definitely worth a visit".
