Robin Rea has always been passionate about food, and combined this with a love of travel to begin his career as a chef in Melbourne, Australia. Since then, Robin has honed his culinary skills in Italy, and, more locally, worked with Michael Caines and as a senior chef for Hugh Fearnley-Whittingstall at River Cottage.
In 2011, Robin started his current venture, the Rusty Pig – an artisan producer of first-class salamis, sausages, terrines and cured meats.
Robin says: “I’m passionate about pigs and am immensely proud of our artisan fare and what we’ve achieved so far.”
“We combine traditional methods of curing and air-drying with innovation and technology, rivalling top charcuterie producers in Europe. We make British and continental-style fresh and cooked sausages, as well as traditionally-cured bacons, hams and terrines. Our range also includes air-dried products rarely made in the UK, such as chorizos, air-dried hams, pancetta and a wide range of salamis. All our products are available online and in our artisan shop in Ottery St Mary, Devon.”
“We also have an immensely popular supper table, which seats up to 16, and regularly do pop-ups across the South West with other local chefs.”
“I’m hugely excited about joining the team at the Vale House Kitchen and look forward to meeting lots of likeminded people over the coming months.”
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