At Notting Hill’s Dorian (105-107 Talbot Road, W11, dorianrestaurant.com), guests can crunch into a juicy suckling pig, served to share, on what the restaurant calls Super Sundays. Like at Legado, it’s a quarter of a pig, but it’s more than enough to leave guests bursting. At Kol (9 Seymour Street, W1, kolrestaurant.com), meanwhile, Santiago Lastra has added confit Welsh suckling pig as one of the courses of the coveted Chef’s Table menu in the private dining room, which is inspired by the grand houses of Oaxaca. Here, there’s a mezcal pairing to aid digestion.
