Balls Brothers, the leading bar and restaurant operator, has partnered with North Yorkshire and London-based traditional butcher, The Ginger Pig to supply meat across its London sites and The Sterling at the Gherkin. The partnership heralds a new era for the food offer.
The Ginger Pig has two farms in North Yorkshire and eight butcher’s shops across London, including a permanent site at Borough Market. Its first bricks and mortar site in Marylebone now hosts a series of acclaimed butchery classes.
The Novus partnership began in July this year with The Ginger Pig rib-eye, flat iron steak and roast beef becoming instant hits on Balls Brothers and The Sterling menus. The rib-eye and beef burger are available as main courses, with flat iron steak featuring on Tuesday’s daily specials menu.
The Ginger Pig’s roast beef, meanwhile, is a mainstay of the daily sandwich menu. This autumn, The Ginger Pig will extend its supply to transform the Balls Brothers autumn menu, with the introduction of two further dishes, aromatic slow roast pork belly and pepper sausages and mash.
Toby Smith, CEO of Balls Brothers parent company, Novus, commented, “Balls Brothers is a quintessentially British brand and meat from The Ginger Pig is farmed on land in the North York Moors.
'This partnership is a perfect match, bringing the traditional farming and impeccable butchery standards of The Ginger Pig to the Balls Brothers’ food offer.
'The teams are excited about the move; they’re able to start conversations with our guests about their choices and be proud of our food. We look forward to working on more dishes with the team at The Ginger Pig.”