At The Potted Pig, we’re proud to celebrate our Welsh roots and share them with you.
Our specially crafted menu is designed to showcase the rich tapestry of Welsh culinary heritage. We invite you to experience the depth of flavour and history that proves there truly is no place like Cymru.
Available Wednesday to Saturday:
12:00pm – 2:30pm and 5:30pm – 6:30pm.
To make your visit even more memorable, enjoy a two-course lunch for just £25. Fancy something sweet to end your meal? Why not indulge in three courses for £30?
This menu is our way of taking you on a tour of Wales, exploring its unique stories and traditions, from North to South, East to West – or traeth i’r brig – from coast to crest.
“Mae bwyd Cymru yn adlewyrchiad o’n diwylliant ni ein hunain – syml, amserol, ac yn llawn o flas.”
(Welsh food reflects our own culture – simple, timeless, and full of flavour.)
Two Course £25
Three Course £30
Wild boar, once native to the Wye Valley (Dyffryn Gwy), has seen a resurgence in the region, with sightings on the Welsh side of the border including Peckett Stone. This dish honours the land and its heritage.
Potted Pig | Mochyn Potio | House Pickles | Toasted Sourdough
Did you know that the leek (cennin) is Wales’ national vegetable? Legend has it that St David himself advised Welsh soldiers to wear leeks during a battle against the Saxons to distinguish friend from foe. Today, it continues to symbolise pride and resilience.
Leeks | Cennin | Citrus | Juniper | Mustard Seeds | Pine Nuts | Aioli (v)
The picturesque village of Defynnog is home to the International Welsh Rarebit Centre. Rarebit (caws pobi), which evolved from “Welsh Rabbit,” was once a jest implying the Welsh were too poor to eat meat. Yet this humble dish has risen to beloved status, offering nostalgia and warmth in every bite.
Welsh Rarebit | Caws Pobi | Crisped Sourdough | House Pickles (v)
Inspired by the Swansea breakfast, this dish brings the seaside to your plate. Cockles (cocos) and laverbread (bara lawr) are staples of coastal Wales, evoking the bustling market stalls of Abertawe and the smell of fresh, sizzling seafood at dawn.
Cockles & Laverbread | Cocos & Bara Lawr | Bacon | Toasted Sourdough
Stretching between Anglesey and the mainland, the Menai Strait (Afon Menai) has been vital to Welsh seafood traditions since Roman times. Today, it produces half of the UK’s mussels, famed for their quality and flavour.
Mussels | Cregin Gleision | Penderyn Whisky | Cream | Spring Onion | Samphire | Garlic | Warm Sourdough
Lamb cawl (cawl oen), considered Wales’ unofficial national dish, dates back to the 14th century. Traditionally cooked over an open fire, cawl is a symbol of community and home. St David, the patron saint of Wales, is remembered for his final words:
“Gwnewch y pethau bychain” – Do the little things.
Lamb Cawl | Cawl Oen | Crisped Sourdough
The striking coalfields of the Industrial Revolution earned Wales its nickname as the land of “Black Gold.” This dish pays homage to those miners sustained by Caerphilly cheese and Glamorgan sausages (selsig Morgannwg), a vegetarian innovation rediscovered and adored during WWII.
Glamorgan Sausage | Selsig Morgannwg | Minted Pea & Broad Bean Fricassee
Paying further tribute to the International Welsh Rarebit Centre, this indulgent version combines spinach and a rich golden fried egg, offering even more comfort in every bite.
Welsh Rarebit | Caws Pobi | Spinach | Fried Egg