This Pub Dish Makes £135,000 a Year… Here’s Why Everyone Orders It

This week on Food Unfiltered, we’re back at The Unruly Pig with chef patron Dave Wall, cooking a classic risotto but done properly. It’s everything you want from it, celeriac running through the base, finished with truffle and a 3-year-old Parmesan that brings real depth and richness. It’s refined, balanced, and full of flavour without ever feeling heavy. This is the kind of dish that looks simple, but relies on proper technique, patience, and understanding every step of the process. Watching Dave and the team cook, it’s clear why The Unruly Pig has built the reputation it has. No shortcuts, no gimmicks, just a proper classic, cooked with confidence.