Every world-class dining room needs an icon. For Lucky Cat Bishopsgate, perched high above the London skyline, it’s our Whole Roast Suckling Pig.
Must be pre-ordered at least 48-hours in advance, for tables of 4 or more. A prepayment is required. Call 0207 592 1617 and state 'suckling pig' to be put through to our team and pre-order this dish.
When Gordon Ramsay challenged the team to design an unforgettable signature dish for the launch of our 22 Bishopsgate restaurant, Executive Head Chef Michael Howells – recognisable from his role in the Netflix documentary Being Gordon Ramsay – knew exactly how to answer the call.
“I was tasked with coming up with a showstopping dish for the launch of Bishopsgate and figured that this fit the brief. The idea was to create something that really makes an impact when it arrives at the table and gives guests something to share together.”
— Michael Howells, Executive Head Chef at Lucky Cat
To achieve a dish of this magnitude, Chef Michael and his team commit to a detailed, multi-stage preparation process where time and precision are the ultimate ingredients.
Great cooking begins at the source. We partner with HG Walter, London’s premier artisan butchers, who source our pigs directly from Spain.
“They’re the best pigs that we’ve used,” notes Chef Michael. “We’ve tried a couple of different suppliers and these consistently do the best job. The tenderness of the meat is a big factor, alongside the way we prepare and cook it.”
When the pigs arrive whole at the Lucky Cat kitchen, our chefs perform precise, master-level butchery. Over the course of around 20 minutes, it’s entirely deboned, keeping the skin intact to ensure flawless, uniform roasting.
The true secret to the incredible flavour and texture lies in the curing process. The meat is treated with a precise blend of aromatic botanicals, sugar, and salt, then the pig is dry-aged for a full 24 hours.
“Preparation is key to the outcome of the dish,” explains Chef Michael. “The dry cure allows the flavours to get deep into the meat, and it also allows the skin to dry out completely before cooking. That’s what helps us achieve that final, legendary crispness.”
At Lucky Cat, dining is an interactive art form. Our menu is intentionally designed to be shared in the middle of the table, bringing people together across cultures and palates, and the Whole Roast Suckling Pig is the perfect representation of this.
The arrival of the plate transforms the room, with a presentation that delivers instant culinary theatre and fills the table with energy and excitement before even the first bite is taken. It’s a sensory celebration – crackling skin giving way to incredibly juicy, tender meat, surrounded by a palette of colours, textures, and aromas.
Designed as the ultimate luxury interactive experience, each guest becomes the creator of their own meal. The meat and crisp crackling are served alongside pillowy, warm steamed bao buns, allowing everyone around the table to feast to their own liking.
“Everyone has a different palate, different likes and dislikes, so I think we’ve captured all possibilities in one dish. It allows people to customise it how they want and have a luxury sharing experience. Everybody can create their own version of it.”
To accompany the richness of the roast pig, Chef Michael has curated a selection of house-made condiments and garnishes.
Hoisin: Deep, savoury, and classically sweet.
Sweet and Sour: A bright, tangy contrast to balance the rich pork.
Spiced Gochujang Miso: An umami-rich paste packed with a subtle, warming heat.
Truffle Mayonnaise: Silky and earthy, for those craving something creamier.
Kimchi: Made in-house from fermented cabbage and carrots, and bringing a fiery tang.
Pickled Red Onion & Pickled Carrots: Delivering sharp, sweet acidity and a satisfying crunch.
Fresh Spring Onion & Curated Cucumbers: Serving a clean, cooling, and herbaceous finish.
Whether you’re marking a major milestone or simply getting together for an exceptional meal with those who matter most, this dish is designed for you.
“I don’t think this dish requires an occasion. You can be celebrating something or you can simply be coming in to share a meal with friends or family. It appeals to everyone because of the versatility of the flavours that we offer alongside it. It’s really about bringing people together around the table.”
Suckling Pig must be pre-ordered a minimum of 48 hours in advance.
Available for a minimum of 4 guests.
A prepayment of £450 is required.
Please call us on 0207 592 1617 to book your table and pre-order the dish. Our team will coordinate the kitchen preparation for your table.