Part 16: Boars
In the latest of our series of articles describing how one couple finds their new life in Rye, they taste the delights of a celebration of game as Wild Boar Week begins.
Full boar
For my ex-chef partner and I, foodies both, Wild Boar Week is like being kids in the sweet shop. And, even better, it’s not actually a mere week; the programme started on Friday October 20 and goes right through to Sunday October 29. So, as you read this, you’ve still time to sample some boarness.
But where to begin? Well, for us, that’s easy: Olde Worlde Wines on Cinque Ports Street.
On Saturday October 21, from lunchtime onwards, the wine shop and bar hosted to Tatner’s Kitchen. Chef Kyle Tatner’s menu this year featured Wild Boar Gumbo, and Wild Boar Rib. Both dishes were as delicious as they sounded. So we had both.
But there’s more to Wild Boar Week than food: walks, art exhibitions, children’s activities, farmers’ markets and live music.
It was back to Olde Worlde Wines the very next day for live music, spoken word and poetry, hosted by Stephen Wilson, whose “Happy Sundays” are a regular feature at the venue.
Hungry again
Incredibly, the Wild Boar Week programme lists 30 restaurants making their individual contributions to the celebration of game. Unfortunately, our weekday schedule – let alone our budget – doesn’t allow us to try them all!
But from our experience last year, we’d certainly recommend the game taster plate at the Landgate Bistro, particularly for the more adventurous diner.
Rye and its environs are not short of pub-restaurants. And if that is more your thing, trot along to the award-winning Standard Inn on The Mint.
This year, head chef Jason has conjured up half-a-dozen wild boar dishes, including one that combines the meat with scallops (the inspiration for another Rye festival, of course).
Home cooking
As much as we love going out in Rye, we also enjoy cooking in our own place.
So this year, we were pleased to see that Rye Butchers on Cinque Ports Street had decided to join in the gamey festivities – making wild boar and venison sausages, wild boar burgers, as well as selling wild duck, partridge and pheasant.
This weekend you could have your own game festival at home. What’s not to love?
Sourcing your own
We’re now in the season when you can find folk out in the woods, foraging for wild mushrooms. Good people to know!
However, I wouldn’t recommend foraging for wild boar, as this tale explains.
I have an uncle who was once a keen hunter of game. His trophy room – the size of a barn – is quite something to behold.
He had the opportunity to go on a guided hunting trip for wild boar in the forests of Poland. Lo and behold, he had the animal in his sights. Being a practised shot, and not wishing the animal to suffer, he gave the beast a barrel to the head.
Not only did the animal not drop dead, it lowered its enormous tusked head and charged at my uncle and his guide. Apparently, being chased down a woodland track by half-a-ton of angry pig puts a certain spring in your step.
With their backs against a river, my uncle took aim again, and the second barrel instantly despatched the creature.
It’s a long way from the quiet delights of Rye’s dining rooms!
Photos: Simon Kershaw
Image Credits: Rye News library .