Ever wanted to know what happens when you take a humble British sarnie and season it with generous helpings of French culinary flair? In 2014, Le Swine was born, taking the simple bacon butty and elevating it to exciting new heights. The Anglo-French fare is the collaborative effort of James Packman and his mentor, esteemed chef Bruno Loubet. Stunningly restored by hand in James’s Dad’s workshop, Le Swine serve their porky blinders straight from a 1960s Morris Ambulance!
Le Swine offers festival-goers a gourmet experience not to be missed. The homemade milk and onion bap, bacon butter, old fashioned middle cut bacon, runny as you like fried duck egg and homemade ketchups come together to redefine festival food, in what can only be described as the ultimate bacon butty!