How to make a Percy Pig cocktail

On Wednesday I found myself celebrating the birthday of a fictional pig. Yep, the famous Percy turned 25 and I was invited by Marks & Spencer to celebrate the milestone birthday. I’ve been to many dinners with the supermarket before and I know I was in for an enjoyable evening.

Not only was good food on offer (a menu created by their in-house chefs Steve and John), but the room was so Insta-worthy, packed full of flowers, balloons and bunting – all pink of course.

To start we had a Percy on the Beach cocktail (see the video at the end of this post to make your own), or Chapel Down English sparkling rosé if cocktails weren’t your thing.

To kick off the evening canapés included prawn cocktail with Percy Pig jelly, and roast chicken vol-au-vents.

Then it was time for the sit-down meal, with each course inspired by a different chef.

The starter was a Marco Pierre-White inspired sea bass with citrus nage and turned courgettes, paired with a delightful Saint Claire Sauvignon Blanc.

Mains for me was the highlight, a Heston Blumenthal inspired ricotta tortellini with summer veg, pesto and garlic foam. And dessert was a René Redzepi inspired citrus compressed grapes with yogurt sorbet, meringue and rosemary oil.

And of course we couldn’t go away without a goody bag packed with Percy Pig (and friends) sweets, and as I’m writing this I’m currently wearing  Percy top.


For more Percy Pig inspired recipes and food, head to the M&S website.