From glen to table: Scotland’s hunter-gatherer chef
Share
“Come here girls!!!”
I leap out of the pick-up truck parked haphazardly on the side of a too narrow country road and scamper up a muddy bank.
“Oh, I wasn’t talking to you,” Tom Lewis tells me. “I was yelling for the pigs. Come on girls. Get your dinner!!”
Before I can return to the truck, a hoard of hungry beasts barrel down the mountain towards Tom, kicking up mud and dung and grass in their wake, stopping just before they trample us into the ground. He dumps their food onto the mud (peelings and leftovers from the kitchens of his restaurants) and the frenzy begins. After their dinner, the pigs will roam around 80 acres. Not a bad life for a pig raised to be bacon or pulled pork in one of the top restaurants in Scotland.





















