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Finding Out More About The Curious Pig In The Parlour, Copthorne

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Paul Jarvest, Executive Chef of Revere Pub Company, tells us more about The Curious Pig in the Parlour in Copthorne

I have to start with the name: where did that come from?

The name was born as many of our pubs follow a quirky animal theme, which has become our signature. The Curious Pig in the Parlour was one of the first pubs to open following a refurbishment into the Country Pub brand and we injected little pig-themed touches to match the name through the décor. It is a theme that has continued to our other countryside pubs, including the most recent addition to the family, The Curious Cow of Harrogate.

Why is where you are located perfect? What kind of ambience are you looking to offer?

At The Curious Pig in the Parlour, we are ideally located just seven miles from Gatwick Airport, which is ideal for travellers and those looking for homely comforts before or after their holidays, while we also have a wonderful local community on our doorstop. We are a country pub at heart, near a few local towns, from Felbridge and Crawley Downs to Lingfield and the racecourse not too far away. With the backdrop of the Sussex countryside, the pub aims to be a relaxed retreat for our diners, where they can expect homely dishes and cracking Sunday roasts, a great selection of craft ales and cocktails, plus an outdoor pub garden for the summer and rustic interiors for the winter. Also, for those travelling or escaping London to the country, we have nine boutique bedrooms, all equipped with everything our guests might need for their stay.

Steak Ig
Steak is a popular choice on the menu

How have you approached the menus?

Across our menus is a range of contemporary dishes that aim to showcase the best in seasonal produce. Over this last year, I’ve worked alongside our chef teams to elevate our dishes to go beyond pub classics and offer our guests a delicious range of plates from land, sea and garden. Our firm favourites still remain, such as prime British and Irish aged steaks, aged for 21 days, along with our hand-stretched signature pizzas – a popular choice at the pub! Also, we can’t forget the staple of any pub menu, a Sunday roast. 

What dishes do you think makes you stand out?

We have recently relaunched the pub’s offering with a new menu of contemporary dishes to showcase the best of British, seasonal produce. On the current menu, some favourites include our seared wild caught scallops, served with minty mushy peas and chorizo jam and beef ragù and mozzarella arancini, which we serve with truffle and Madeira mayonnaise. Other stand outs that we’ve seen great feedback from include a maple-glazed pork belly with chorizo jam, paprika roasted butternut squash and lime salsa, which is great twist on a classic, and as we look to winter, the black truffle pappardelle topped with mascarpone cheese and white wine sauce.

Why have you created a special pizza menu?         

From first opening, pizza was always going to be a signature at The Curious Pig in the Parlour. When it comes to pizzas, ours are very special. Made to order, we use our very own secret dough recipe and a marinated buffalo and grated mozzarella base, which we top with the freshest ingredients before we cook our pizzas in our wood-fired oven.

What can we expect with your Sunday roasts?

Expect hearty plates with all the trimmings, crispy roasties and plenty of gravy! We use only premium cuts to ensure a rich flavour in every bite, offering our customers a choice of sirloin beef, rackof pork with a sage and onion stuffing, or a lemon and thyme roasted half chicken served with honey glazed chipolata. All roasts come with crispy beef-dripping roasted potatoes, Yorkshire puddings, honey roasted parsnips and seasonal vegetables, all topped with lashings of our signature gravy. And no one will miss out as we also have some flavoursome, meat-free options like our mushroom and camembert Wellington with garlic-roast potatoes and vegetarian gravy.

The Curious Pig In The Parlour Dining Room
The dining room

Where do you look to source your produce from? 

Across our menus, we ensure to source the highest quality ingredients from across the UK. As much as we can, we will use produce sourced and grown in the country, from our dairy products and vegetables to our poultry.  

What kind of special things can we expect with the bar/drinks menu?

Our bar has an expertly crafted list of classic cocktails and a range of gin twists, alongside rows of boutique spirits and a range of world beers, available on tap and bottled. We also supply a range of local ales with non-alcoholic options too, while we are currently working on expanding our wine list and introducing some tasting experiences for our guests – stay tuned!

How would you describe your hotel rooms?

The best way to describe our rooms is a home away from home. We want to be welcoming and offer a cosy stay for our guests, from family breaks to couple getaways. Whether you’re looking for a cosy break away from the hustle and bustle of city life or an adventurous staycation to explore the countryside, we’ve got you covered.

What’s to come over the next couple of months?

We have a few exciting changes on the horizon. As we head to the colder months, there will be some changes to our menus with new seasonal specials which I’m excited to launch, plus some new tipples at the bar. It won’t be long until we start to focus on Christmas too, not only with festive menus launching from mid-November, but also we are hoping to host a few local events. Keep your eyes peeled on our socials for more details.

thecuriouspigintheparlour.com

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