The Pig & Sty & Yorkshire Pudding


I have spent my summers in England with my family for as long as I can remember growing up. Our usual spot to stay in London was Grosvenor House, with impeccable service and great apartments. Some magical days and nights were spent in Kent, at Mabeldon, the home to my grandfather’s dear friend, HMS, or Hari Dada, as I fondly call him. This beautiful castle, if I may call it so, has some of my fondest memories growing up, and is still my happy place. 

I went to study fashion at the London College of Fashion and Central Saint Martins in 2004.  While I was studying there, I had the chance to explore so many beautiful places to eat and spend my evenings. 

One of my favourite meals was most definitely Sunday breakfast and/or brunch. The last memory of my favourite Sunday brunch was somewhere on the South Bank, with the sun overhead, on a crisp autumn afternoon. The cobbled paths that lead their way to this old tavern restored and used. The big English breakfast that followed with extra portions of homemade potato crisps and handmade mayonnaise still brings joy to my heart. How righteous after a crazy Saturday night in University!

Fast forward to summer, possibly five years ago to another beautifully preserved pub in Kent, The Pig & Sty. Everything is seasonal, and the birds are also acquired freshly from forests nearby. (And no, am not all for shooting animals and birds, but apparently this is some forest control. Well, go, figure!)

The partridge with the gravy and the fresh Yorkshire pudding with the stinging horseradish- Oh my god! If every meal could be this good? It wasn’t quite the bird I enjoyed, as much as the soul and love and precision in the overall flavours and cooking. Nothing was amiss!

I often reminisce about my time in England. Almost daily, hoping to return, sooner than later. In the meantime, I shall leave you with a delicious recipe for the perfect Yorkshire Pudding. 

Recipe for Yorkshire Pudding


100 gms Flour

100 ml Milk 

2 Eggs

Salt & Pepper to taste

Vegetable oil 


  1. Preheat the oven to 225°C
  2. Use a cupcake tin and add a little vegetable oil into each of the compartments, approx 1cm. 
  3. Pop into the oven for 10 to 15 minutes so the oil gets really hot.
  4. Meanwhile, beat the eggs, flour, milk and a pinch of salt and pepper together until smooth.
  5. Carefully remove the tray from the oven, then pour the batter evenly into the compartments. 
  6. Put the tray back into the oven to cook for 15 to 20 minutes, or until risen and golden.

Serve with roasted onion gravy, grilled meats, potatoes & the works.

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