Hogwash Issue 01 | THE PIG Hotels

SUMMER

NO 1

2023

Hogwash THE SEASONAL DISPATCH

SUMMER LOVIN' Meet our bees The eco ( gin) warriors Kitchen Garden recipes The local low-down

+ news + stories + outings + recipes HOGWA SH \ SUMMER

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PIGGY BITS

FOR AG ER’S PICKS...

All our hotel kitchens love to make the most of seasonal wild produce. Over the years we’ve got to know a great network of brilliant foragers who bring us the best wild goodies they can find. Here’s what to look out for yourself this summer.

JUNE Wild greens including Douglas fir, oxeye daisy leaves, sorrel, sweet gale, wild chives and wild garlic. Wild flowers and elderflowers

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It’s been a couple of years since we’ve had new PIGs on the horizon. Choosing the perfect properties isn’t something that can be rushed, but we are delighted to share that we have just completed on two sites with a view to opening a pair of new PIGs over the next couple of years, subject to all planning and listed building permissions.

We hope the first to open, just south of Stratford-upon-Avon will be THE PIG-on the farm in 2024, a mid-16th-century listed stone manor house set in 53 acres of pasture and arable land in the heart of rural England.

Following this, with a fair wind behind us, will be THE PIG-at Groombridge in 2025, in the landmark moated manor house of Groombridge Place, on the border of Kent and East Sussex near Tunbridge Wells.

Working closely with Historic England, we look forward to restoring these unspoilt listed gems sensitively. Their classic beauty complements our eight PIGs, and both are located in counties steeped in historic significance. We will be creating something a bit different to our other PIGs, but they will have our classic style running through the fabric of the buildings. Watch this space for more news...

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JULY Wild greens including sea beet, sea purslane, wild fennel tops, wild mint and wood sorrel.

Wild fruit and berries including bilberries and cherry plums

AUGUST Wild greens including horseradish leaves and roots, marsh samphire and rock samphire. Wild fruit and berries including blackberries and rowan berries

Held in the grounds and surrounding fields of THE PIG-at Bridge Place, Canterbury, Kent and Lime Wood in the New Forest, the Smoked & Uncut festivals offer so much more than just (excellent) live music. This year – our 10th anniversary – will be one to remember. Alongside some stellar acts, including an all female line-up at Lime Wood, expect festi-food stalls, bars, shopping, the Field Spa, the Den kids’ area, and chef-hosted feasts with Angela Hartnett, Nathan Outlaw, Lisa Goodwin-Allen and THE PIG’s James Golding. Find out more and buy your tickets at smokedanduncut.com

LOCAL GUIDE: TURN TO THE CENTRE PAGES FOR EVERYTHING YOU NEED TO ENJOY YOUR STAY. ALL YOUR ESSENTIAL

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We are excited to announce that in spring 2023, THE PIGs were awarded a three-star Food Made Good rating from the Sustainable Restaurant Association, which promotes positive change across the industry, and supports more than 10,000 restaurant kitchens globally with the tools they need to source and serve sustainable food.

Since we opened our first PIG in 2011, we have been obsessively focused on sourcing locally. We work closely with valued suppliers and strive to operate responsibly – growing our own fruit and veggies, rearing our own livestock, bottling water on-site, cutting down on food waste and packaging, seeking out sustainable suppliers and charity partners, getting into beekeeping and improving our composting skills. The rating reflects all of our teams’ hard work and commitment to creating restaurants that are a force for good in the world.

salads, broad beans, chard, beetroot, spinach, onions, courgettes, garlic, white alpine strawberries, radishes, salad onions, leeks, first few tomatoes, basil, herbs, edible flowers, oyster mushrooms

AND WE'RE PLANTING... herbs, beetroot, cabbage, cauliflower, edible flowers,leeks, kale, kohlrabi, salad

Notes from the Kitchen Garden

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Our Kitchen Garden supremo Ollie shares a summer update from the veg bed and sizes – including our popular big beef tomatoes, like Steak Sandwich and Orange Wellington, and the delicious Sungold and Apero cherry tomatoes that are always a hit with the chefs.

Much of the rest of our time is spent weeding and watering to ensure the produce is in its prime when it reaches the chefs. We constantly monitor all the plants, ensuring we spot the first signs of any pests or diseases that could spread. When problems strike, we use cultural, biological and organic control methods, such as placing netting over the crops or introducing predatory insects.

Our kitchen gardeners are also working on a pop-up garden for the RHS Hampton Court Palace Garden Festival from 4th to 9th July. It is the 10th anniversary of our first RHS show garden this year, and if you happen to be going, do come and say hi to the team. You’ll find us in the community allotment area.

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Summer means the Kitchen Garden teams are busy maintaining and harvesting the last of the crops that were in the ground over the winter, such as broad beans, garlic and onions. We’re also starting to harvest some of the faster-growing spring plantings, including beetroot, salad onions and spinach.

To maintain high levels of production, we reclaim and replant our beds successionally once a crop has finished. For example, we sow beetroot seedlings at our nursery HQ about three weeks before the previously planted crop is at its prime. Once that crop has been harvested, the new seedlings are planted out in the same turned-over beds. In this way, we can produce three or four crops in a year.

Tomatoes are also very managementheavy. Each PIG has about 200 tomato vines in polytunnels, and each vine needs to be pruned and managed weekly to produce an abundance of fruit in varying colours, shapes

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☞ BEST FOOT FORWARD You’ll now see our PIG frontof-house teams proudly wearing Cariuma sneakers.

These stylish trainers have comfy cork insoles, an ethically tapped rubber sole and a design we love. Plus, for every pair sold, the brand plants a pair of trees in the Brazilian rainforest. So that’s 800 more trees from us!

HOTEL INFORMATION, ROOM GUIDE, POTTING SHED TREATMENT MENU, THE BEST OUTINGS, LOCAL HEROES AND THINGS TO DO.

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BUSY BEES: GARDENER JO MACINA AND DAUGHTER STEPHIE, THE PIG'S NEXT APIARIST IN TRAINING

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ONE OUT OF EVERY THREE mouthfuls of our food depends on pollinators such as bees, according to the World Wide Fund for Nature. The trouble is, this isn’t just an observation about how helpful these busy little critters are. A quote attributed to Albert Einstein is perhaps more matter of fact in saying, “If the bee disappeared off the face of the Earth, man would only have four years left to live.”

We’re not quite there yet, but it’s fair to say that factors such as climate change, pesticides, parasites and habitat loss are making life increasingly difficult for our poor old bees, whose numbers are falling year on year. Estimates suggest it would cost UK farmers an incredible £1.8bn a year to manually pollinate their crops. And while manual pollination might sound like a far-fetched dystopian nightmare, it’s already happening in China.

The good news is there are folks out there doing everything they can to save our bees, a few of whom we can count as our own.

Jo Macina joined us 11 years ago. At the time, she was living on a narrow boat in Hackney, working in the arts, but she’s a country girl at heart. She came to THE PIG, in Brockenhurst, looking for a job in the kitchen garden, and while we couldn’t give her one that day, we were happy to hire her to join our restaurant waiting staff.

It wasn’t long before a gardening job came up, and Jo was in her element. One of the first things she did was install a couple of beehives. A nice addition, we thought, unaware that for the budding horticulturist it was the realisation of a lifelong dream.

“Bees fill me with a sense of wonder,” says Jo. “My grandfather kept bees when we were young and I have fond memories of summers spent scooping fresh honey onto sourdough crusts. His apiary was under lime trees – Tilia cordata – so the honey had the most beautiful fragrant flavour. I always wanted my own hives but never had the opportunity until then.”

A year later, as head gardener at newly opened THE PIG-on

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the beach, Jo installed another 10 hives. Fast forward to now, and between them, THE PIGs have more than 100 hives. We’ve just finished building a dedicated honey-extraction room at our head office near Brockenhurst in the New Forest, and Jo has put together a team of expert beekeepers to help keep the little fellas happy. Her star signing was Sonia Salva from Argentina, an apiarist by trade who chooses not to wear gloves while tending to her hives, and has quite rightly earned the nickname Queen Bee. “Last year we made over two tonnes of honey,” Jo says proudly.

“Each hotel goes through about a tonne a year so we’re still just contributing to that, but we’re adding more hives all the time. Our honey is put on the breakfast tables and any left over will be used for puddings. We are also about to start bottling some to sell.”

Given their different geographies, each PIG has its own distinct honey. At THE PIG-on the beach, the bees feast on gorse flowers and heather, giving their honey a jelly-like consistency with notes of caramel and stone fruit. At THE PIG-at Combe, they love the red clover, dandelions, blackberries and horse chestnuts, while in the South Downs, surrounded by woodland and meadows, the honey is imbibed with a light and summery floral flavour.

“It always gets me when I open the hive,” muses Jo. “The outside world disappears, worries don’t matter – I’m transported.

I’m in love with the buzz; the collective buzz of this one superorganism, the colony.”

Sounds idyllic – but it’s certainly not all roses. One winter, Jo decided to feed her bees without wearing a beekeeper’s suit and was stung more than 50 times. “That was a nasty hive,” she says, grimacing. “That’s what happens when the queen mates with the wrong drone: the whole hive goes mad and starts attacking people. Fortunately, that’s where Sonia comes in. She’ll remove the angry queen and ‘re-queen’ the hive. It’s her job to make sure our bees are nice and pleasant to be around.” Sounds like quite the responsibility – but she wouldn’t have it any other way.

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THE CON VERSA TION

r e n n i d a “After e w , o w t or ” n a l p a d e hatch ROBIN

When our founder, Robin Hutson, met award-winning boutique winemaker Dermot Sugrue, they enjoyed a glass or two and started to plot THE PIG’s own wines HERE’S CAUSE FOR A TOAST. We’re taking THE PIGs’ collaboration with Sugrue South Downs – the Sussex-based winery founded by Dermot Sugrue and run together with his wife, fellow winemaker Ana Dogic – to the next level.

The couple will now be joined by THE PIG’s founder, Robin, in a wider collaboration that will enable exciting new ventures – including cultivating our own wine.

Dermot is one of the UK’s most awarded winemakers, and has had successful tenures at Wiston Estate and Nyetimber. Having planted the first Sugrue South Downs vineyard in 2006, his English sparkling wine The Trouble With Dreams won a host of prizes, including The Decanter Trophy for Best UK Sparkling Wine in 2014, coming first out of 102 UK wines.

As for the name, it comes from an Eels song, as Dermot explains: “The line was, ‘Trouble with dreams is you never know, when to hold on and when to let go.’ Story of my life really!”

he showed us around the kitchen gardens, Ana thought he was either the head sommelier or head gardener!

ROBIN I’ve got to know Dermot over the past few years, and am so excited by what he and Ana are doing. Their wines are at the vanguard of the industry right now. After a dinner or two, we hatched a plan together. I will now be personally involved as an investor-director, working with Dermot and Ana to help them fulfil their ambitions for the business.

DS Robin getting involved immediately allows us to become a grown-up business. For the first 15 years, it was just me. When Ana finished teaching winemaking in 2021, she became Sugrue’s first employee and absolutely transformed the business. Now, with Robin on board, we have real focus and direction. The fact

DERMOT I started Sugrue as a labour of love really, so I could make my own wine, rather than just making wine for other people. I planted a small vineyard in Storrington, West Sussex, for a monastic order of Catholic priests.

RH We first met at the pre-opening of THE PIG-in the South Downs in 2021, although I already knew Dermot by reputation.

DS Robin became our neighbour when THE PIG opened in Madehurst, just down the road from us. When 6

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RH My favourite people in life are those with an infectious passion for what they do. Dermot and Ana are unbelievably talented in their field and have a passion for winemaking that is off the scale. We instantly hit it off. When we started talking about business, it became clear there was a natural fit: they needed investment, for sure, but perhaps equally they needed some help to shape the business for the next phase.

While we want to stay at the boutique end of the wine scene and maintain our high-quality reputation, we want to grow the business steadily, too. We have secured long-term leases on two vineyards that Dermot has been working with for some years and have just acquired our first freehold vineyard in East Sussex, where we will create the winery and cellar-door facility.

that he is almost as obsessed with wine as we are is a massive bonus.

RH Dermot and Ana will be making wine from the vineyard at The PIG-in the South Downs.

With some luck from the weather gods, we will be making our first vintage of still wines from our own vineyard in 2023.

DS At that little vineyard beside the hotel, the terroir is ideal – perfect South Downs chalk soil. Alex, the head kitchen gardener, is first-rate, and along with Luke, the resident Head of Wine, has shown it a lot of love. We’re eager to get some fruit from it this year – however you've got to be patient with young vineyards, as they need time to establish themselves.

And finally … favourite wine for a Friday night?

DS I taste English wine all the time, however I love European red wines. I need the tannins!

RH Quite often it will be a glass of English fizz on a Friday night, not always a Sugrue – I love to taste the creations from other producers.

Find out more at sugruesouthdowns.com. Watch this space for news of our wine, Alpaca Block ‘Field Blend’.

“Robin is almo st as obsessed w ith wine as we ar e” DERMOT

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ CORNWALL CALLING: THINGS TO SEE AND DO

~ THE INSIDE STORY OF THE NATIONAL LOBSTER HATCHERY

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OUR CORNISH PIG’S HOME IS HARLYN HOUSE, which has been for centuries one of the most prominent houses in an area of the county that is justly famed for its rugged beauty, sandy coves and great produce from sea and land. Its name is said to be derived from the Cornish for “important place by the water” and we are very proud to be its current custodians. Before we picked up the keys in 2018 and opened two years later, in its 600-year-history, only three families had owned this dramatic stone property, set on a breathtaking stretch of coast overlooking Harlyn Bay. The first owners of this 15th-century farmhouse were the Tregoyes or Tregewes (one of whom, Richard Tregew became MP for Cornwall in 1448), followed by “gentlemen-farmers” the Hellyers.

The house became ever grander over the years, as new architectural details were added. When a Captain Millar purchased Harlyn in 1947, he thankfully ignored architectural advice that it was “past saving”, instead bringing in master craftsmen to restore it to its former glory.

Among the surviving features, although it was heavily overgrown and neglected when we arrived, is our Kitchen Garden. It’s been here for almost 200 years, enclosed by three sides of Cornish slate wall. Our team has lovingly restored it and work year-round to keep it flourishing with vegetables, fresh salads and herbs. We are also growing our own rock samphire, sea kale and sea beet.

The many lives and eras of the house are displayed in the exterior stonework, as well as in the flagged floors, heavy wood doors and gorgeous details throughout. Harlyn House has a moody charm all of its own – and simply by staying here, you’re now part of its story.

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Hatching plans How our friends at a local marine conservation charity have become world leaders in protecting lobsters – with a little help from THE PIG

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IF YOU KNOW US, then you know that at THE PIG we love nothing more than shouting about the amazing work our local suppliers and friends do for the community. One Cornish conservation project close to our hearts is the National Lobster Hatchery (NLH), just off the beautiful Camel Trail in Padstow, a few miles from THE PIG-at Harlyn Bay. The NLH is a small but mighty marine conservation research and education charity with the lofty aims of conserving native lobster populations and –ultimately – helping to protect the longterm future of vulnerable marine species, our seafood industry and all who rely on it. It operates a pioneering lobster stock enhancement project, which involves raising baby lobsters through their most vulnerable life stages, then releasing them into the wild Cornish waters.

The European lobster is a very vulnerable species. The high prices these prized crustaceans command result in intense fishing pressure, which, coupled with low survival rates of offspring, make them susceptible to stock collapse. A pregnant female lobster can carry 20,000 to 50,000 eggs, of which only one in 20,000, on average, would survive in the wild, as the lobster larvae are often released underdeveloped and receive scant maternal care from that moment.

DON’T SHELL OUT! Book tickets for your visit at nationallobsterhatchery. co.uk and, as a friend of THE PIG, enter the code PIG2023 for a 20 per cent discount (valid until the end of 2023).

Or if you’re hoping to witness the release of baby lobsters, see NHL social media channels for details.

ROCK THE LOBSTER SHED THE PIG-at Harlyn Bay’s Lobster Shed restaurant is open for all-day outdoor and under-canvas eating and drinking. Head straight from the surf to your table and tuck into a daily catch of seriously tasty local food while breathing in the salty ocean air and suntrap views across Harlyn Bay. Our signature Johnny Murt's Cornish Lobster is best enjoyed with a glass of Camel Valley fizz or a magnum of chilled rosé. And for every lobster sold at the restaurant, we donate £1 to the NLH’s Buy One – Set One Free campaign. Thanks to our diners in 2022, the NLH released an additional 2,130 baby lobsters into Cornish waters.

IF YOU ONLY HAVE ... ☞ 3 minutes

See our – extremely large – dovecote, believed to be unique in England for its scale and style.

☞ 30 minutes

Wander our lovely Kitchen Garden. The coastal position, strong winds and salty air provide the perfect conditions for plants such as ‘Cylindra’ beetroot, spinaches, cauliflowers and parsnips.

☞ 3 hours

Explore the rugged Trevose Headland, right on our doorstep. Or take the coastal path for a lengthy hike to Padstow with scenic views, then pick up the shorter farmer’s track, behind Prideaux Place, on the way back.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

AND FINALLY...

Did you know that lobsters taste with their legs and chew with their stomachs?

Just thought we’d share that.

“Baby lobsters are released into the wild Cornish waters” To combat this, pregnant lobsters – known as “berried hens” – are brought into the maternity ward at the NLH by a network of local fishermen. Once the eggs have hatched, the team of technicians raise the babies until they are about eight weeks old, when they are sent into the wild through boat-, dive- or shore releases. This process increases their survival rate by 1000%.

Pioneering research projects and more than two decades of hard work have made the team at the hatchery world leaders in lobster science and stock-enhancement methods. The visitor centre is open daily and is suitable for all ages and weathers – a unique place to come and explore the weird and wonderful world of lobsters, while learning about marine conservation in action.

To find out more, about the work of the hatchery in Padstow, visit nationallobsterhatchery.co.uk

DINERS AT THE PIG’S LOBSTER SHED ARE HELPING THE WORK OF THE NATIONAL HATCHERY

Scan the QR code to take you straight to the Things to Do section of our website

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ANTI-AGEING RESTORATIVE FACIAL - £115 A treatment suitable for all skin types. VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils produce anti-ageing results. This mix of seaweed and botanical ingredients helps stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural, more radiant glow.

RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids blended with pineapple fruit enzymes, it will give your skin back its natural radiant glow.

Wander through the Kitchen Garden...

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Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

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ORGANIC OCEAN ESSENCE TOTAL BODY WRAP - £115 Combining the detoxifying power of Fucas serratus and the cellulite-reducing abilities of Laminaria digitata seaweeds, this rejuvenating treatment stimulates the blood and lymph flow, detoxifies and hydrates the skin and encourages the renewal of skin cells. The wrap combats the appearance of cellulite and fatigue, and is deeply moisturising.

FULL BODY SUGAR SCRUB - £115 This refreshing all-over exfoliation treatment awakens skin and body using an uplifting mix of peppermint leaf, seaweed and sugar to invigorate, exfoliate and nourish the skin.

Afterwards, enjoy a light cleansing shower and finish off with a deeply nourishing body cream.

MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience that also helps to relieve fatigue and aches. Suitable for those in their second and third trimester of pregnancy.

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... and wildflower beds and into our warm, rustic retreats: the two Potting Shed treatment rooms, quiet and calm and designed to help you escape it all.

Take inspiration from the garden surroundings and our coastal location, and experience deeply relaxing full body and facial treatments using products by VOYA, made with natural and organic ingredients and accredited to the highest standards by the Soil Association. VOYA is an Irish family-run business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use top-quality botanicals and aromatherapy oils, and are all created using sustainable processes.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments. After a day on the beach or a long walk along the headland, wind down with a full body massage or sugar scrub, or feel the restorative power of the sea with a rejuvenating facial.

ORGANIC WARM SPICED MUD WRAP - £115 Seaweed from Ireland’s north coast is combined with purifying elements of peat to produce a mud wrap rich in potent antioxidants and minerals, infused with aromatic spices of ginger and orange to revive the senses. It has immediately noticeable effects on the skin, including firming and toning. The treatment is also a serious detoxifier, metabolism stimulator and a natural anti-ageing boost – a must for results-conscious guests.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to melt away tension. The treatment helps to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you. Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ DEVON CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY OF OUR NEW ROOMS ON WHEELS

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COMBE MEANS WOODED VALLEY – in the Domesday Book you’ll find the Welsh word for the same, “Cwm” – and this leafy part of Devon certainly lives up to the name. This building is probably our “poshest PIG”: a Grade I listed Elizabethan manor house, set in 3,500 acres in the Otter Valley, with expansive views towards the Blackdown Hills, and plenty of pheasants pottering about. All sitting on land whose first recorded owner, in 1086, was Bishop Odo – the half-brother of William the Conqueror.

We picked up the keys quite some time after that, in October 2015, and worked on restoring, renovating and redesigning the hotel here – Combe House has been a hotel of one kind or another since 1968 – as well as what has become one of the loveliest Kitchen Gardens of all of our PIGs. The terraced garden, set within a mature pinetum, retains original features lovingly renovated by our team, including two Victorian greenhouses. In one, you’ll find a Black Hamburg grape vine that is thought to be more than a century old. We also have a Mushroom House, where we grow and harvest our own mushrooms, and a Smokery for curing and smoking meat and fish.

We’ve handled the house and its grounds with great care, breathing new life into the building’s old bones but seeking never to over-restore. We especially love the Folly, our rustic hideaway restaurant that sits in the gardens, and the bedrooms we created in the stable yard behind the main house. We have made the most of other features, such as the original Georgian Kitchen and cavernous cellar where we sometimes host wine tastings – do ask us to show you if you’re curious – and the Elizabethan great hall entrance, dating from 1580, which now holds our lively bar. And while we’ve had plenty of new guests, we’ve also been careful not to bother some of the residents who were already here on-site, including a colony of bats. After all, they found the place before us.

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Let’s take this outside

Immerse yourself in the glorious natural landscape with a stay in one of our romantic new wagons

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TUCKED AWAY IN A PRIVATE GARDEN, on a turning off the main driveway, our five new wagons here at THE PIG-at Combe offer guests the chance to relish the fresh air, birdsong and views of this beautiful setting – while still enjoying all the cosiness and comforts of our distinctive PIG hospitality.

“We decided to design our own bedrooms on wheels,” explains THE PIG’s founder, Robin Hutson, of the rustic-yet-chic new wagons, which are clad in reclaimed timber and blend elegantly into the grounds. They are a fun accommodation option, adding a dose of bucolic romance to our already stunning setting, as well as a chance to get closer to nature. The core brief, says Robin, was for something, “as good as any hotel bedroom, fitted out to the same standard as the main house, including a full bathroom with a double-ended roll-top bathtub”.

Speaking of bathing: “There’s a trend in the tropics for outdoor bathrooms, and we decided to take full advantage of our extending British summers by fitting out each wagon with its own private outdoor shower,” says Robin. These are – in case you’re wondering – suitably secluded. There’s even one “super wagon”, which offers the first-ever outdoor bathtub at any PIG, so its occupants can enjoy the great British outdoors while having a lengthy soak with – might we suggest – a cup of breakfast tea or an evening glass of

How we create our wagons

wine in hand. And, as Robin points out, “Even our most luxurious indoor suite doesn’t boast two showers and two baths.”

As for how exactly these fantastical wagons came into being: they were commissioned as unique-to-THE-PIG creations from our long-time collaborator, Plankbridge, a family-run business based in Dorset. “There was an instant meeting of minds,” says Robin of working on the designs with Plankbridge founder, Richard Lee. “The more ideas we threw at Richard, the more he relished the challenge. So when it came to creating our super wagons, with all the bells and whistles we wanted, the challenge was catnip to him and his creative team.”

What does Robin think makes the perfect weekend in a wagon?

“There is no doubt that the birds singing outside your door and glorious vistas are an instant recipe for a relaxing stay – and the sense of being at one with nature, sitting outside your own little wagon with a sundowner in hand, is the perfect start to an evening here.” What else does he think guests will relish about the experience? “Well, the wagons are undoubtedly some of our most romantic rooms,” he begins, then pauses. “But I won’t go into that!”

Book your stay now in one of our five new Garden Wagons at THE PIG-at Combe, which welcome their first guests from mid-July

By Plankbridge founder, Richard Lee “My partner, Jane, and I founded Plankbridge in 2000. Building a business has been no mean feat, but it’s a thrill. We were inspired by an old Victorian shepherd’s hut that we would pass on our dog walks. I was always keen to create a product that I could make and deliver complete, but still configure to customer’s requirements.

Plankbridge grew gradually, hut by hut. I had been making bespoke furniture and kitchens for many years, but slowly the shepherd’s huts became the business mainstay. Jane and I would welcome customers to the workshop at home, where we would sit at the kitchen table and sketch ideas.

Today, Plankbridge is made up of a team of about 40 people, with skilled and enthusiastic hut-makers, CAD designers, joiners, furniture makers and paint finishers, as well as our office team.

We’re inspired by the Arts and Crafts approach of John Ruskin and William Morris, and take pride in nurturing apprentices up to hut-maker level. The team work with their hands to make beautiful and useful huts of heirloom quality. It is still very much a family business, with our daughter Hannah involved in the marketing side, and a close-knit team. We enjoy keeping heritage craft skills alive.

Find out more at plankbridge.com

ROLL-TOP TUBS AND OUTDOOR SHOWERS ARE A FEATURE OF OUR NEW ROOMS ON WHEELS

IF YOU ONLY HAVE ... ☞ 3 minutes

Take in the views from the garden over the rolling hills towards Putts Corner or seek out our collection of ancient trees.

☞ 30 minutes

Take a guided tour of our wine cellar with one of our sommeliers, who will help you choose the perfect pairing for your dinner.

☞ 3 hours

Walk the Beer to Branscombe trail. Do the full six-miles or combine part of it with stopping off for a dip in the sea. If that sounds too energetic, relax with a Potting Shed spa treatment followed by a glass of fizz in the bar.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

Scan the QR code to take you straight to the Things to Do section of our website

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Potting Shed Treatment Menu

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ANTI-AGING RESTORATIVE FACIAL - £115 A treatment that is suitable for all skin types. For those in search of anti-ageing results, this restorative facial uses VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils. It is this mix of seaweed and botanical ingredients that helps to stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural and more radiant glow.

RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids blended with pineapple fruit enzymes, this facial will give your skin back its natural radiant glow.

UPPER BODY UNWIND - £115 A tailored and luxurious treatment that starts with a warm exfoliation of the back, followed by a soothing back, arm and hand massage. The treatment finishes with a facial oil specific to your skin. We use blended oils to feed your skin, leaving you completely relaxed and nourished.

Wander through the walled Kitchen Garden...

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... past the raised beds and fruit cages and into the Herb Garden, where you will find our two warm, rustic retreats: the Potting Shed treatment rooms, quiet and calm and designed to help you escape it all.

Take inspiration from the garden surroundings and experience deeply relaxing full body and facial treatments using products by VOYA, made only with natural and organic ingredients and accredited to the highest standards by the Soil Association. VOYA is an Irish familyrun business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use top-quality botanicals and aromatherapy oils, and are all created using sustainable processes.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments from the sea.

Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

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MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience that also helps to relieve fatigue and aches. Suitable for those in their second and third trimester of pregnancy.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to simply melt away any tension you may be holding on to. The treatment helps to ease stress and improve blood circulation at the same time. It is said that one stone movement is equivalent to ten hand movements.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you. Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ SOMERSET CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY OF YEO VALLEY, OUR LOCAL ORGANIC DAIRY FARM AND GARDENS

We lc o m e t o

NOWHERE ELSE MARRIES MELLOW ENGLISH countryside and buzzing creative energy quite like Somerset, where a dairy farmer invented the world’s most famous music festival and cutting-edge galleries sit amid dreamy meadows. The local cheese isn’t bad either.

THE PIG’s suitably laid-back and impossibly romantic home here is Hunstrete House. This Grade II listed building dating from 1820 was once part of an estate belonging to the Abbey of Glastonbury, and known as The Lodge. Built in creamy Bath stone and set in 30 acres of deer park, we find it more than comfortable.

Look out from our gardens, though, and you’ll see the ruined arches of a mansion that its owner in the 1800s had hoped – but ultimately failed – to add here. The origin of the name Huntstrete is unclear, but might derive from the Old English hund (hound) and street. Certainly, the area has been inhabited since the earliest times, as confirmed by a flint axe head found locally in Common Wood. At the start of the 17th century, the house was acquired by the family of Sir John Popham, whose descendants owned it until 1977 when it was sold to John and Thea Duypays, who converted it into a hotel.

We’re proud to say that today our most extensive Kitchen Garden is here at our Somerset PIG. Its features, including the original greenhouses, were lovingly renovated by our team – ensuring the design laid out by gardeners past was not lost.

The Kitchen Garden has also grown with demand for its wonderful produce, and is now double the size it was when we opened in 2014. Our historic property is definitely enjoying a whole new chapter.

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THE PIG - NEAR

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Happy valley A dedication to organic farming and a love of yogurt propelled a neighbouring family dairy farm to supermarket stardom. You might have heard of it...

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IF YOU’RE FAMILIAR with the name Yeo Valley Organic, it is probably from the supermarket shelves. But the family-run business behind what has become the UK’s leading organic dairy brand, is run from a Somerset farm, just 10 miles from us here at THE PIG-near Bath. The farm and its rather spectacular six-and-a-half-acre garden are open to visitors, with a lively events calendar running from April until October, and are well worth exploring during your stay.

Yeo Valley Organic began life when Roger and Mary Mead bought Holt Farm in Blagdon in 1961, starting out with a modest herd of just 35 cows. By the 1970s, they had bought up the neighbouring farm and set up a teashop serving home-baked scones with jam and cream from the herd.

But the pair had a feeling that the up-and-coming yogurt business was the thing to get into – even though, at that time in Britain, it was virtually unheard of to snack on the stuff or drizzle it over your favourite dishes.

But their hunch paid off and today Yeo Valley Organic produces milk, cream, butter and soup, as well as yogurt, and sells to more than nine million households each year. To top it all, in 2012 Mary was awarded an OBE for services to sustainable dairy farming.

If you’re into learning more about the provenance of your food, you can head over there to take a Farm to Fridge tour and say hello to the free-range Friesians. But even if you’re not a fan of yogurt and dairy, the Yeo Valley Organic HQ makes for a fun day out. The vast gardens are full to bursting with Soil Association-certified ornamental and edible plants, managed in a seasonal patchwork that’s constantly evolving, and includes plants and features from the team’s gold-medalwinning 2021 RHS Chelsea Flower Show garden. The site now hosts experiences from bee safaris and gardening workshops to art classes.

And all because that 1970s yogurt craze really did take off.

For more details and how to book, see yeovalley.co.uk

“The pair had a feeling that the upand-coming yogurt business was the thing to get into”

BOOK YOUR VISIT Book to spend a day capturing the beauty of the Yeo Valley Organic Garden on paper with its artist in residence, Natasha Clutterbuck (some of whose work can be seen here in THE PIG-near Bath, too). Natasha uses natural materials from the local area to create her own drawings of the garden, and will help you discover your own style.

From £60 per person, with small groups of just eight on each course. See yeovalley. co.uk for dates and booking details.

MILKING IT: DAIRY FACTS FROM YEO VALLEY ORGANIC

~ There’s little difference in the calcium levels of full-fat, semi-skimmed and skimmed milk. ~ Organic milk is free from antibiotics, thanks to higher animal welfare standards, which help to reduce the risk of disease. ~ As well as calcium, organic JUST MOO-CHING AROUND: YEO VALLEY ORGANIC’S FREE-RANGE FRIESIANS (LEFT ) AND GARDENS (BELOW )

milk is a source of other essential nutrients, including vitamin B12, vitamin B2 and phosphorous.

~ Dairy products are rich in two unique proteins: casein, a slow-digesting protein, and whey, which is more quickly digested.

IF YOU ONLY HAVE ... ☞ 3 minutes

Look out for an image of Dawn French drinking a cup of tea on the neck of one of our papiermâché deer heads.

☞ 30 minutes

Take a walk around Hunstrete Lake and see if you can spot any 40lb carp. Pick up a map and borrow a pair of wellies from Reception.

☞ 3 hours

Head to Wells to explore the cathedral and Bishop’s Palace – and the city-centre market if you're there on a Wednesday or Saturday. Or take a walk around Chew Valley Lake and stop off at Salt & Malt for the best local fish'n'chips.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

~ Organic cows eat mainly grass: the organic standard requires 60% forage in the diet. ~ An organic dairy herd has a lower – on average 20 per cent lower – but more sustainable milk yield, which helps to protect the animals’ health and welfare.

Scan the QR code to take you straight to the Things to Do section of our website

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Potting Shed Treatment Menu ANTI-AGEING RESTORATIVE FACIAL - £115 A treatment that is suitable for all skin types. For those in search of anti-ageing results, this restorative facial uses VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils. It is this mix of seaweed and botanical ingredients that helps to stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural and more radiant glow.

RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids blended with pineapple fruit enzymes, this facial will give your skin back its natural radiant glow.

Wander into the walled Kitchen Garden...

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Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

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HOGWA SH \ SUMMER

MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience for mother and bump, which also helps to relieve fatigue and aches at the same time. Suitable for those in their second and third trimester of pregnancy.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to simply melt away any tension you may be holding on to. The treatment helps to ease stress and improve blood circulation at the same time. It is said that one stone movement is equivalent to ten hand movements.

E

D

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... through the raised beds, out past our greenhouse and fruit cages, and into our warm rustic retreats: the two Potting Shed treatment rooms, quiet and calm and designed to help you escape it all.

Take inspiration from the garden surroundings and experience deeply relaxing full body and facial treatments using products by VOYA, made only with natural and organic ingredients and accredited to the highest standards by the Soil Association. VOYA is an Irish family-run business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use top-quality botanicals and aromatherapy oils, and are all created using sustainable processes.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments from the sea.

UPPER BODY UNWIND - £115 A tailored and luxurious treatment that starts with a warm exfoliation of the back, followed by a soothing back, arm and hand massage. The treatment finishes with a facial oil specific to your skin. We use blended oils to feed your skin, leaving you completely relaxed and nourished.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you. Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

INFO & GOINGS ON ~ HOTEL & ROOM GUIDE ~ POTTING SHED TREATMENT MENU ~ DORSET CALLING: THINGS TO SEE AND DO ~ THE RACE TO PROTECT STUDLAND BAY'S SEAHORSES AND SEAGRASS MEADOWS

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PEOPLE OFTEN SAY that the manor house of THE PIG-on the beach looks like a gingerbread or fairy-tale house – and we do have a slightly unreal setting, perched on a cliff, looking out to Old Harry Rocks. Studland is where Enid Blyton used to go on holiday, and this area has a hint of The Famous Five to it, with its golden beaches and bays that spell adventure, and a history of pirate stories. Although Studland is part of the mainland, the area is called the Isle of Purbeck and it certainly has an island vibe.

The house was built in 1825 as a seaside bolthole by George Henry Bankes MP, who had a family of 14 children to take on holidays. He spent his retirement enlarging and improving it, hence its higgledy-piggledy appeal. George was a descendant of “Brave Dame Mary” Bankes, who defended Corfe Castle against Cromwell’s troops. Some of the medieval carvings here are believed to have come from the castle. Some others were, shall we say, “rescued” by the MP from the Palace of Westminster, after the fire of 1834. The Bankes family also had a seat at nearby Kingston Lacy, where architect Sir Charles Barry (of Palace of Westminster fame) worked on alterations – many similar gothic revival details can be seen in the hotel.

In World War II, the house was a base for senior military personnel, and in 1944 an observational bunker called Fort Henry was built into the clifftop at the bottom of the garden. King George VI, Winston Churchill and President Eisenhower were among those who came here that year to watch the biggest full-scale invasion exercise using live ammunition carried out as a prelude to D-Day. Fort Henry is now open to visitors and run by the National Trust, and it marks the start of the Jurassic Coast Unesco world heritage site, which stretches west along the coast to Devon.

Since the 1950s, the house has been run as a private hotel, but had closed in 2012. We opened as THE PIG-on the beach in summer 2014 and haven’t looked back since. While you’re here, make sure to take some time to enjoy our Kitchen Garden. Here, nestled between the more traditional crops, you will find beds of native sea vegetables, such as sea kale, oyster leaf, and sea orach. With some of the best views around, we wouldn’t want to be anywhere else.

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Horse race

Dorset locals including THE PIG-on the beach are coming together to protect Studland Bay’s seahorses and seagrass meadows

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IN STUDLAND BAY, DORSET, the glorious stretch of Jurassic coastline overlooked by THE PIG-on the beach, seagrass meadows provide a vital breeding ground for one of Britain’s native protected species: the spiny seahorse.

Seagrass can store up to twice as much carbon per acre as terrestrial forests, making seabed environments comparable to rainforests in terms of their ecological value in removing carbon from the atmosphere. One of the many existential threats to seagrass – and seahorses – is the destructive design of traditional anchor moorings. The heavy metal chains of anchor systems often drag along the seabed, pulling up the fragile seagrass roots hidden beneath the water.

“The problem with the anchors going to the seagrass bed is a bit like ploughing a field, so you get this fragmentation of the seagrass,” explains Neil Garrick-Maidment, founder of The Seahorse Trust, which surveys the seahorse population at Studland Bay regularly.

In 2019, efforts to protect and preserve Studland Bay’s rare seagrass meadows saw the area become a designated Marine Conservation Zone. Further measures to protect local marine life were put in place in 2021, with the introduction of a voluntary no anchor zone and the installation of eco-moorings, which reduce the destruction of seagrass.

These innovative moorings have a helical screw anchor, driven into the seabed and attached to an elastic rode that’s connected to

IF YOU ONLY HAVE ... ☞ 3 minutes

Take a moment to admire our beautiful stained-glass window from the main stairway.

☞ 30 minutes

Grab the window seat in our bar and try a homegrown cocktail while enjoying views over Old Harry Rocks – the stunning chalk formations that are part of the Jurassic Coast Unesco world heritage site.

☞ 3 hours

Walk the Priest’s Way section of the South West Coast Path – an ancient track that passes between quarries and across open fields, with some spectacular views along the way.

“Nature-positive approaches such as installing eco-moorings help these precious creatures thrive”

a mooring buoy. The rode stretches at higher tides and contracts at lower tides, avoiding any scouring of the seabed. This creates a hassle-free option for boats, with no need to drop anchor.

The good news is there has been a vast increase in sightings of the seahorses since the introduction of the Marine Conservation Zone measures, with some divers reporting sightings in double figures on multiple dives.

“Seagrass and marine species such as the spiny seahorse are an emblem of British marine life,” says David Brown, an ecologist at the National Trust, “and nature-positive approaches such as these eco-moorings help these precious creatures thrive.”

The Studland Bay Marine Partnership has seen local groups come together in a successful fundraising effort to protect the area’s seagrass and seahorses. The group has raised £66,000 through a mixture of crowdfunding by The Seahorse Trust and generous donations from the National Trust, the Crown Estate and THE PIG-on the beach. The money will enable the installation of 22 eco-moorings, as part of a phased approach, with an overall target to install up to 87 across the bay area.

“These vital funds will enable further protection for the precious seahorse population at Studland Bay,” says Neil. “With dwindling seahorse numbers across the UK, simple steps such as the installation of eco-moorings bring space and time for recovery and will help breathe new life into Studland.” dorsetcoasthaveyoursay.co.uk/studland-bay-marine-partnership

THE SPINY SEAHORSE, A PROTECTED SPECIES, THRIVES IN STUDL AND BAY’S SEAGRASS MEADOWS

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

SEAHORSE SUPER FACTS

~ Seahorses’ eyes can move independently on either side of their heads, to look forwards and backwards at the same time. ~ Seahorses can change colour to mimic their surroundings, in order to hide or communicate. ~ Female seahorses have a territory of about 100 square metres; males about half a square metre. ~ The seahorse is the only creature with a truly reversed pregnancy: the female transfers her eggs to the male, who self-fertilises them in his pouch.

Scan the QR code to take you straight to the Things to Do section of our website

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your fo for

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?

STION A QUE y dialling 0.

HAVE b ption ll Rece Just ca T ange in G OU the ch N I r o L f L it DIA uired.

9, wa er req se dial b a m le u p n e d side lin rea code an an out ea h t l To call ia gs FI hen d fi settin Y WItone, t ur wiNTAR o y E n M o I L lic” COMP IG Pub “THE P t go! c u le o e y away , just s e d t n a a iv t R To ac INNE AND D .

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CHEC at 11am out is Check

Sheep Hut Treatment Menu ANTI-AGEING RESTORATIVE FACIAL - £115 This treatment is suitable for all skin types. For those in search of anti-ageing results, the restorative facial uses VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils. It is this mix of seaweed and botanical ingredients that helps to stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural and more radiant glow.

RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids blended with pineapple fruit enzymes, this facial will give your skin back its natural radiant glow.

Wander down through the gardens...

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... out towards the cliffs and into our warm, rustic retreats: nestled away in the grazing fields with the best views out to sea, our two Sheep Hut treatment rooms are quiet and calm and designed to help you really escape it all. Take inspiration from the green surroundings and our coastal location, and enjoy relaxing treatments with natural and organic products by VOYA. VOYA is an Irish family-run business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use the highest-quality botanical ingredients and aromatherapy oils, and are created using sustainable processes and accredited by the Soil Association.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments from the sea. After a day on the beach or a long walk along the headland, wind down with a full body massage or a rejuvenating facial.

SH

ED • POT

T

SHED MEETS SPA Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Sheep Hut treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

410

HOGWA SH \ SUMMER

UPPER BODY UNWIND - £115 A tailored and luxurious treatment that starts with a warm exfoliation of the back, followed by a soothing back, arm and hand massage. The treatment finishes with a facial oil specific to your skin. We use blended oils to feed your skin, leaving you completely relaxed and nourished.

MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience for mother and bump, which also helps to relieve fatigue and aches at the same time.

Suitable for those in their second and third trimester of pregnancy.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to simply melt away any tension you may be holding on to. The treatment helps to ease stress and improve blood circulation at the same time. It is said that one stone movement is equivalent to ten hand movements.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you. Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

INFO & GOINGS ON ~ HOTEL & ROOM GUIDE ~ POTTING SHED TREATMENT MENU ~ HAMPSHIRE CALLING: THINGS TO SEE AND DO IN THE NEW FOREST

~ FINDERS KEEPERS: THE PIG’S EXPERT GUIDE TO FORAGING

o t e m o c We l

THE NEW FOREST IS UNLIKE ANYWHERE else in Britain, and as the home of our very first PIG, it couldn’t be closer to our hearts. It was created by William the Conqueror as a royal hunting ground in 1079, with special laws protecting the hunted deer and wild boar. To this day, ponies, donkeys, cows and even pigs roam freely in the ancient woods and sandy heathland, sometimes pottering through the village streets.

As for our setting of Brockenhurst – the name comes from the Celtic for badgers’ home – we’re still very much in love with it.

There are fascinating places to visit, such as Beaulieu (home of the Motor Museum) and the sailing town of Lymington, but there is plenty to enjoy here at home. Our house is one of the many lodges built for the groomkeepers who protected the Forest – the original building dated from 1602. With its thick stone walls and handsome proportions, it has a very particular, cosy charm. After 1853, it became a private residence, and from 1950 was a (different) hotel, once run by Brigadier John Doyle of the Conan Doyle family.

So much of what we do at THE PIGs started here. It was the lovely old walled Kitchen Garden that inspired us to grow so much of our produce ourselves, and the richness of the local food scene feeds directly into our 25-mile menu. Explore the grounds and you’ll find huts and outhouses, the Potting Shed treatment rooms and, of course, our animals.

THE PIG

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Finders keepers Here at THE PIG, we collaborate with Peter, our local foraging expert, to add tasty seasonal finds to our menus – and invite you to do the same 508

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OUR FORAGER, PETER, STUDZINSKI, DELIVERS FRESH FINDS TO THE PIG

“Peter delivers his foraged finds to THE PIGs, and dishes incorporating them will appear on the menu the next day”

AT THE PIGS, WE OBSESS ABOUT ALL seasonal goodies.

Everything bursting to life in the Kitchen Gardens makes us happy to be alive and all our local suppliers with their boundless produce make our hearts sing. But we don’t stop there. We know that Mother Nature’s larder offers up endless mouthwatering treats – and most of them are out there in the wild. Everywhere we roam, we are idly passing some of life’s richest and most nutritious foods, many of them a forager’s dream.

We like to pull in the experts when it comes to foraging, as it’s a skilled craft and we only know so much about the wild foods of the forest. Enter Peter Studzinski, who lives close to the New Forest and is passionate about nature and the great outdoors. Thanks to his Polish father, foraging and wild food were very much part of his upbringing. Peter spent years working at the University of Southampton, but always retained his interest in foraging and all things wild, including on his daily woodland walks with his two labradors. More than a decade ago, he decided to concentrate his efforts on foraging, advising and running courses to promote the practice with his consultancy, Absolutely Wild. He now finds himself very much in demand – not least by THE PIGs. Peter, who describes himself as “a promoter of wild food, fungi and local produce”, goes foraging for everything from threecornered leeks in January to wood sorrel in July, crab apples in September to winter chanterelles in December.

“Foraging gives you a greater understanding of your environment, seasons and the weather,” he explains. In order to forage successfully you need to know far more than just what’s edible. For example, some plants and fungi only grow in certain environments, and sometimes only in association with particular trees. Having that understanding encourages us to care for those places; they have greater significance and become more than just green spaces. The weather is surprisingly important for foraging.

Unlike cultivated produce, you obviously can’t water your plants, so a dry period will change what’s available.

Peter delivers his foraged finds to THE PIGs, and dishes incorporating them will appear on the menu the very next day. For inspiration, our chefs turn to THE PIG: Tales and Recipes from the Kitchen Garden and Beyond, our first book, which includes many recipes incorporating foraged foods – from gooseberry tartlets with elderflowers to foragers mayo with sorrel, garlic, yarrow and nettles (all wild).

When Peter takes groups out foraging with him, he says that, “People are always amazed when they discover how many things growing wild are edible and taste nice. Most also really enjoy adding something they’ve picked to their food or creating something with what they’ve picked themselves.”

Both of THE PIG books are available to purchase at Reception.

IF YOU ONLY HAVE ... ☞ 3 minutes

Sneak off with a sweet treat from our Library.

☞ 30 minutes

Put one of our bartenders to the test and ask for a Garden to Glass cocktail. The Pink Donkey, for example, includes rhubarb and cucumber, as well as ginger ale and Tapatio Blanco tequila.

☞ 3 hours

A NEW LEAF Infusions are an easy way to make good use of foraged leaves. The linden tree, or small-leaved lime, is one of the most common trees throughout Europe. Many parts of the linden tree have been used medicinally since ancient times, but today it’s mainly the flowers that people use in infusions which it’s thought could help with coughs, colds and even anxiety. Simply mix a handful of washed leaves with boiling water.

See the grey wolves – and hear them howl – at the New Forest Wildlife Park. Or visit Rhinefield Ornamental Drive, a short drive away by Blackwater Arboretum, to take in the sight of the majestic redwoods and fir trees that were planted in the 1850s.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

THE FORAGER'S YEAR Foraged finds Peter Studzinski has delivered to THE PIG January three-cornered leek February alexanders March wild garlic April hogweed May sea beet June rock samphire July cherry plums August blackberries and elderberries September crab apples October cep (wild mushroom) November bay bolete (wild mushroom) December winter chanterelles (wild mushroom)

FORAGED LEAVES AND HERBS ADD FL AVOUR AND COLOUR TO MANY OF THE PIG’S COCKTAILS

Scan the QR code to take you straight to the Things to Do section of our website

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Potting Shed Treatment Menu ANTI-AGEING RESTORATIVE FACIAL - £115 This treatment is suitable for all skin types. For those in search of anti-ageing results, the restorative facial uses VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils. It is this mix of seaweed and botanical ingredients that helps to stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural and more radiant glow.

RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids, blended with pineapple fruit enzymes, this facial will give your skin back its natural radiant glow.

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... through the raised beds, out past our greenhouse and beehives and into our warm rustic retreats: the two Potting Shed treatment rooms, quiet and calm and designed to help you escape it all.

Take inspiration from the garden surroundings and experience deeply relaxing full body and facial treatments using products by VOYA, made only with natural and organic ingredients and accredited to the highest standards by the Soil Association. VOYA is an Irish family-run business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use top-quality botanicals and aromatherapy oils, and are all created using sustainable processes.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments from the sea.

Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

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UPPER BODY UNWIND - £115 A tailored and luxurious treatment that starts with a warm exfoliation of the back, followed by a soothing back, arm and hand massage. The treatment finishes with a facial oil specific to your skin. We use blended oils to feed your skin, leaving you completely relaxed and nourished.

MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience for mother and bump, which also helps to relieve fatigue and aches at the same time.

Suitable for those in their second and third trimester of pregnancy.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to simply melt away any tension you may be holding on to. The treatment helps to ease stress and improve blood circulation at the same time. It is said that one stone movement is equivalent to ten hand movements.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you. Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ WHAT MAKES US UNIQUE ~ SOUTHAMPTON CALLING: THINGS TO SEE AND DO

~ THE PIG'S INSIDER TIPS FOR MAKING THE MOST OF THE CITY

WE NEVER REALLY INTENDED TO HAVE a city hotel, but when we came across our historic townhouse, a truly unique Grade II listed private residence tucked into Southampton’s ancient walls, we just fell for it.

Our hotel was originally built as a private residence around 1820 and owned by the Countess Elizabeth Craven, an author and playwright, although she never actually lived here. In the late 1880s, for a while it was also a brewery and then a cosy pub, the Royal Standard. To create our PIG-in the wall, we also managed to purchase the adjacent house, adding more bedrooms.

The Western Esplanade we are nestled in once fronted right onto the water. To the right of our hotel (as you face it) you’ll find the city’s West Gate, built in 1338. It’s through this archway that Henry V and his troops marched on their way to Agincourt in 1415.

Along the city walls, you’ll find all manner of plaques and signs leading you on a historic trail through Southampton. From here, it’s effortlessly easy to dip into the city’s storied past, at venues such as the Tudor House & Garden, the Medieval Merchant’s House, and the ruins of Holyrood Church.

THE PIG-in the wall is yours to enjoy as a characterful base for making the most of the city and its surroundings. If you fancy taking to the water, we’re also just a short ferry ride from the Isle of Wight.

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If walls could talk Make the most of your Southampton stay with our insider’s guide to the best things to do in the historic port city and beyond

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SOUTHAMPTON IS SO MUCH MORE than just a place to grandly sail into or out of, as you’ll soon see if you spend time with us here at THE PIG-in the wall. We’re a city-centre bolthole with more character than most: a converted 19th-century residence nestled in the middle of this port city’s medieval Western Esplanade. We’re within easy reach of the stunning Hampshire countryside and coast, with the New Forest National Park and the Isle of Wight just a short drive or ferry-ride away. And there’s a winning combination of storied landmarks and decidedly contemporary shopping and entertainment on offer in the city.

Your tour starts here...

~ Right on our doorstep is the Southampton Old Town walking

route, a 1.6 mile circular stroll that highlights the city’s medieval history and includes some stunning turret-top viewpoints. You’ll find the route at historicsouthampton.co.uk. ~ Eight-hundred years of history are waiting to be discovered at Tudor House & Garden, an interactive museum in one of the oldest buildings in Southampton. Step outside for a beautiful re-creation of a traditional Tudor knot garden.

RETAIL THERAPY Westquay, just five-minutes' walk from us, is a handy shopping destination with a wide range of high-street stores, as well as a food court, cinema and bowling alley.

In nearby Winchester, you’ll find the Lower High Street general market every Thursday, Friday and Saturday, and a different offering each Sunday – from art and antiques to a farmers’ market.

Seaside designer outlet Gunwarf Quays in Portsmouth offers discounted stock from more than 90 brands. Stay for lunch or head up the 170-metre Spinnaker Tower for afternoon tea with spectacular views over the Solent.

LIVE PERFORMANCE The historic Mayflower Theatre, just 20 minutes’ walk from THE PIG-in the wall, stages quality comedy nights and music events, as well as hosting touring West End productions.

If you're staying with us in September, check out the Southampton International Boat Show, which takes place right outside our front door, showcasing everything from paddleboards to superyachts.

Discover your new favourite band at Southampton’s iconic local music venue the Joiners, or catch well-known artists on tour at Saint Mary’s Stadium.

ISLAND ADVENTURE Just across the street from THE PIG-in the wall is the Red Funnel ferry terminal to the Isle of Wight. The crossing takes just under an hour and docks in the bustling town of East Cowes, and the ferry takes both foot and car passengers.

With sandy beaches, seafront promenades and quaint towns, there is plenty to explore on this 22-mile-wide island. Our favourite spots include PIG suppliers The Garlic Farm, Queen Victoria’s holiday home, Osborne house, and the dramatic coastline at the Needles.

WALKING IT OFF Just outside Southampton is the Itchen Way, a 30-mile river walk that can be joined from many spots along the route. Enjoy the scenery and keep your eyes peeled for kingfishers and seals.

Or head to the New Forest National Park, which has more than 150 walking trails through ancient woodlands, wetlands and open heathland. See the ponies, cows and even pigs roaming the forest, and pop into one of the pretty villages for a spot of lunch.

There are also several country parks nearby, perfect for family walks and cafe stops.

A couple of PIG favourites are Lepe and Royal Victoria.

IF YOU ONLY HAVE ... ☞ 3 minutes

Step across the street from us to the American Wall, which bears the signatures of American soldiers from World War II.

☞ 30 minutes

Cross the road and take a stroll in waterside Mayflower Park. Or pop into the Dancing Man Brewery for a cheeky drink.

☞ 3 hours

Drive to the New Forest and immerse yourself in the beauty of nature. For dinner, book a table at THE PIG, in Brockenhurst, and enjoy our 25-mile menu and a Kitchen Garden tipple after a garden stroll.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

~ The SeaCity Museum, just a 15-minute walk from THE PIG,

includes the fascinating Southampton’s Titanic Story display, with objects and messages from onboard the ship. ~ The engaging, family-friendly National Motor Museum, a 30-minute drive away in Beaulieu, takes visitors on a journey from the first motor carriages to today’s high-speed record breakers. ~ Motor down the M27 to Portsmouth Historic Dockyard, where you can walk the deck of the famous HMS Victory or get up-close to the incredible remains of Henry VIII’s flagship, the Mary Rose. ~ Just over the River Test at the Eling Tide Mill Experience, you’ll learn how tidal energy has powered this flour mill for 900 years.

Enjoy the beautiful riverside walk, then reward yourself with a brew and slice of cake at the cafe. ~ It’s a 15-minute train ride to Winchester to take in the architecture of the famous cathedral and the Great Hall, where you’ll find the Round Table of Arthurian legend on display. ~ Hurst Castle, a remote fortress at Milford on Sea built by Henry VIII, offers panoramic Solent views. On your way back, stop off at the Georgian market town of Lymington for fish’n’chips at Deep Blue. We like to get a takeaway and find a bench by the quay.

CLOCKWISE FROM TOP LEFT: SEACITY MUSEUM’S TITANIC STORY; THE PIG; MAYFLOWER MEMORIAL

Scan the QR code to take you straight to our website

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We do things a little differently to the rest of the PIGS... ... We are all about relaxed deli-dining here at THE PIG-in the wall, rather than the full PIG restaurant experience. Being tucked away in the city of Southampton we don’t have our own Kitchen Garden on site, but we are still totally committed to homegrown and local produce!

Daily deliveries from the Kitchen Garden at THE PIG, Brockenhurst – which is only 20 minutes’ drive away – and our local suppliers from Hampshire, Dorset and the Isle of Wight mean that our menus change just as regularly.

Our menu is a pig’n’mix selection of freshly prepared delicounter salads, hearty larger plates, such as the pie of the day, as well as quiche, our snack boards, piggy bits and sweet treats.

Beetroot & goat’s cheese Serves 2 as a starter or 4 as a side • 1kg mixed beetroot (golden and purple)

☞ VISIT OUR NEIGBOURING PIG If you’ve enjoyed lots of the fresh, seasonal produce in our deli bar dishes, the chances are some of it was grown in the Kitchen Garden at THE PIG, just 20 minutes down the road from us in the New Forest. Our very first PIG is situated in the most bucolic of settings, in a lovely old stone house in the leafy countryside outside Brockenhurst, alongside its abundant walled Kitchen Garden. If you’ve time, why not head over there for lunch, dinner or just a drink in the bar – followed by a mooch around the veg beds!

• 4 sprigs rosemary • 1 whole garlic • 200g creamy mild goat’s cheese • 100ml rapeseed oil • Salt and pepper

Place the beets in separate pans (to stop the colours bleeding) and cover with cold water. Put 1 sprig of rosemary and a quarter of the garlic in each pan. Bring to the boil then reduce the heat to a simmer.

Finely chop the rest of the rosemary and garlic.

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Heat the oven to 200°C, 180°C fan (400°F), Gas Mark 6.

Once the beetroot is tender, drain, and when it’s cool enough to handle, peel off the skin (you might want to wear gloves to stop your hands going pink!). Cut the beetroot into chunks and mix with rosemary, garlic, oil, salt and pepper.

Spread on a baking tray and roast in the oven until the beetroot has nice crispy edges. Allow to cool slightly and arrange on a large plate.

Crumble the goat’s cheese over the top and serve.

INFO & GOINGS ON ~ HOTEL & ROOM GUIDE ~ POTTING SHED TREATMENT MENU ~ SUSSEX CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY OF THE PIG’S FIRST WINES

THERE’S A QUINTESSENTIAL ENGLISHNESS and gentle grandeur to the South Downs in this part of Sussex, where the villages don’t get much more hidden away than Madehurst. But if you know where to look, you’ll find our elegant Georgian house, not so far from the more prominent Arundel Castle. Historically, Madehurst Lodge, as the house was previously known, was part of the neighbouring Dale Park Estate. Land for the estate was purchased piece by piece in 1780 by the then MP for Arundel, Sir George Thomas (grandson of the Governor of Pennsylvania), who planted extensive woodlands. He is buried beneath the altar in St Mary’s, the village church, where there are also monuments for both George and his wife, Sophia, who remained in the house after his death. For many years, Madehurst Lodge was owned by the Barron family, who were champions of organic farming and early supporters of the Soil Association. They sold the house to the Tod family, who remained here from 1971 to 2017, when THE PIG’s story here began. Our move included a long and careful process of converting the house and outbuildings, and making sure we can gather a plentiful daily harvest from our carefully tended Kitchen Garden, as well as planting our first-ever vineyard, before proudly opening to guests in September 2021.

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Grape expectations Alex, head kitchen gardener here at Madehurst, describes his very hands-on role in the first two seasons of our first ever vineyard

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A FIELD WHERE ALPACAS used to graze and fertilise the land beneath them is the perfect spot for our vineyard, overlooked by the hotel restaurant and with the chalky hills of the South Downs as a backdrop.

The little vines we planted in May 2020 were in for the long hot summer. They managed to get their feet into the ground and start to grow, but fear set in as the heat continued, with just the building site of the hotel behind me, no real access to running water and the thought of thousands of watering-can trips. However, I was reassured by our consultants, Vine-Works, that it would be OK, and eventually the rain did come. The vineyard has a gentle slope away from the hotel and it was obvious from looking at the vines where the most available water was during this dry spell. Those were the strongest vines of 2020, and that head start is still apparent today.

Looking after the vineyard has been a learning curve for us all at THE PIG-in the South Downs. The to-do list is always changing, and when you’ve finished one job, you’re back down there and on to the next. Although our two-acre site is small compared to others around us, the work required is not to be taken lightly. By the end of the first year of shoot selection (bending down, lifting the rabbit guards and choosing the strongest shoots), some of us

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Vineyard diary

IF YOU ONLY HAVE ...

Luke Harbor, head of wine at THE PIG-in the South Downs, on the year so far – and what comes next WINTER After a particularly chilly, wet winter, THE PIG-in the South Downs vineyard is heading towards its fourth year, which will be the first year of fruit production.

Our South Downs sheep have been left to their own devices during the winter and have provided us with perfectly trimmed grass and left the soil enriched with more nutrients. During the winter, the team at the South Downs have wrapped up in their woollies to prune the vines into shape – a skill that requires a vision of how the vine will look in years to come. It sets the balance of vegetative vs fruit growth – the architecture, if you like.

SPRING Given the amount of rainfall and cold mornings since the first day of spring, you’d be forgiven for thinking it was still winter. Fear not, in just a few days, life will start to emerge from the vines – a time known as “budburst”. Tiny brown buds on the bare wooden canes burst open, forming tiny green shoots. Keep your eyes peeled on morning walks, as this is a magical time to witness this phenomenon. Soon, the vine will have developed a leafy canopy and green shoots will be growing. Around this time in the vineyard, you’ll notice a delightful but subtle smell and the tiny white flowers that are the precursor to grapes, from which we produce the holy beverage we all cherish!

SUMMER Don’t be tempted by the first sight of grapes; they have a long way to go before becoming delicious berries ready for fermentation. The fruits begin life looking more like green peas and tasting like you’ve picked up the lemon juice instead of the squash. As the season progresses, Mother Nature will (hopefully) continue to shine light and bring warmth to our vineyard, which will result in the grapes developing more sugar, swelling in size and decreasing in acid. Eventually, they will change colour and look far more like the fruit we are all familiar with.

AUTUMN The autumn equinox means it will nearly be time to lace up our boots, grab our secateurs and start picking the delicious berries. During this time, we’ll be closely monitoring and tasting the grapes to ensure the optimum balance of flavour, acid, colour, tannin and – all importantly – sugar. This will be our first harvest and we hope to be tasting our first wine from the vineyard by the end of 2024. With harvest passed, wine safely tucked away and nights drawing in, it will be time for the vines to start winding down for a peaceful winter.

☞ 3 minutes

Savour one of our freshly baked cookies; ask at Reception if you can’t see any.

☞ 30 minutes

Why not get close to some real pigs while you’re here at THE PIG? Simply ask at Reception if you can arrange to join Mark, our groundskeeper, to feed the pigs and chickens.

☞ 3 hours

Visit Chichester's Pallant House Gallery and cathedral, then stop for lunch; ask our team for tips. Or drive out to Cissbury Ring to take in the views and enjoy a country walk, then head to The Gun Inn at Findon for lunch and local ale.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

THE PIG's first ever vineyard hopes to produce its first vintage this year: Alpaca Block 'Field Blend'

were crawling on our hands and knees to get the last few done.

Since then, we have become more accustomed to the strains of viticulture, and with the hotel now open, the gardeners and grounds team have more staff to help carry out these tasks. In 2022, at least one member of the team in every department of the hotel came out to help with the winter pruning. From kitchen, treatment room and restaurant staff to senior management, everyone pitched in, edging us ever closer to tasting the first drop of wine from our own vineyard. A spot of vine pruning can be a welcome change of pace from everyone’s day-to-day role, but it’s a slow process. We decided to drop (almost) all the fruit in 2022, so as not to stress or put any extra pressure on these young vines – we just left them to soak up the rays and continue to establish.

In February, we even had a pair of hotel guests, John and Carol, return to help us prune the vineyard. They’d taken an interest when they stayed at Christmas, and came back to spend a morning with us learning more about the process.

It’s a great feeling to be able to take this vineyard in a small village in West Sussex into its fourth year. We hope to have picked our first crop of grapes for the winemakers by autumn and, before long, to be raising a glass of our Alpaca Block 'Field Blend' 2023 vintage.

VISIT OUR VINEYARD TO SEE THE FRUITS OF OUR L ABOUR

Scan the QR code to take you straight to the Things to Do section of our website

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Potting Shed Treatment Menu RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids, blended with pineapple fruit enzymes, this facial will give your skin back its natural radiant glow.

ANTI-AGEING RESTORATIVE FACIAL - £115 This treatment is suitable for all skin types. For those in search of anti-ageing results, the restorative facial uses VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils. It is this mix of seaweed and botanical ingredients that helps to stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural and more radiant glow.

ORGANIC WARM SPICED MUD WRAP - £115 Seaweed, taken fresh from the ocean on Ireland’s north coast, is combined with purifying elements of peat to produce a mud wrap rich in potent antioxidants and minerals infused with aromatic spices of ginger and orange to revive the senses. This wrap has immediate and noticeable effects on the skin, including firming and toning. It is also a serious detoxifier, metabolism stimulator and a natural anti-ageing boost – a must for the results-conscious guest.

Wander through the walled Kitchen Garden...

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Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

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FULL BODY SUGAR SCRUB - £115 This refreshing and all-over exfoliation treatment awakens the skin and body using an uplifting mix of organic peppermint leaf, seaweed and sugar to invigorate, exfoliate and nourish the skin. Afterwards, you enjoy a light cleansing shower, and finish off with an all-over, deeply nourishing body cream.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to simply melt away any tension you may be holding on to. The treatment helps to ease stress and improve blood circulation at the same time. It is said that one stone movement is equivalent to ten hand movements.

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ORGANIC OCEAN ESSENCE TOTAL BODY WRAP - £115 Combining the detoxifying power of Fucas serratus and the cellulitereducing abilities of Laminaria digitata seaweeds, this treatment stimulates the blood and lymph flow, detoxifies and hydrates the skin and encourages the renewal of skin cells. This wrap is an excellent skin rejuvenator, combating the appearance of cellulite and fatigue, while producing a deeply moisturising effect.

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... past the raised beds and fruit cages, and into our original lean-to Victorian Greenhouse, where you will find our warm rustic retreats: the two Potting Shed treatment rooms, quiet and calm and designed to help you escape it all.

Take inspiration from the garden surroundings and experience deeply relaxing full body and facial treatments using products by VOYA, made only with natural and organic ingredients and accredited to the highest standards by the Soil Association. VOYA is an Irish familyrun business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use top-quality botanicals and aromatherapy oils, and are all created using sustainable processes.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments from the sea.

MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience for mother and bump, which also helps to relieve fatigue and aches at the same time.

Suitable for those in their second and third trimester of pregnancy.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you.

Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

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12/06/2023 14:36

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ KENT CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY OF THE PIG’S FIRST WINES

We lc o m e t o

THE PIG - AT

IT’S FITTING THAT THE FIRST OWNER of Bridge Place should have been known for the good table, good wines and good company he kept. Bridge Place was built in about 1638 by Sir Arnold Braems, the first manager of Dover Harbour. It was a society attraction – the Dutch painter Willem Schellinks visited in 1661 and reported that Sir Arnold kept a princely table and had many visits from knights and high-born gentlemen and ladies. Second only to Chilham Castle in east Kent, it was painted by society artists Jan Siberechts and Adriaen Jansz.

By the early 18th century, the house was falling on hard times and was sold to neighbouring landowners who pulled down much of the property – the current building is just one wing of the original. Glory days returned in the 1960s, when it became a much-loved music venue. The arched wooden door to the sitting room was once the entrance to a nightclub where Led Zeppelin, The Kinks and The Yardbirds all played early gigs.

The rural location meant there were few neighbours to disturb.

Today, we also use this idyllic Kentish location to nurture our Kitchen Garden, accessed via a bridge and practically on its own island.

Here, you will find productive raised beds brimming with vegetables.

Walk through the Alitex Mottisfont greenhouse to reach our Garden Oven – a perfect spot for a summer lunch or early evening tipple.

Today, the knights and rock stars have departed – or not, depending on who your fellow guests are. But with plenty of lovingly refurbished, original features to soak up, a stunning countryside setting and THE PIG’s emphasis on the best local Kentish produce, this remains a very special house where the good times always roll.

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Stages of life Travel writer Gabriella Le Breton on growing up with THE PIGs – and good times at Smoked & Uncut festivals, now with two new miniature fans in tow

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PERHAPS IT WAS HAVING SPENT ALL DAY in the sun – or the fact I’d been keeping hydrated with Hambledon rosé – but, as I belted out Pumping on Your Stereo with Supergrass, I had one of those epiphanies that can accompany such moments. Looking at my husband and two daughters, and the 2,000-odd midlifers bouncing around in the lush grounds of THE PIG-at Bridge Place, I realised that THE PIGs and I had effectively grown up together.

When the first PIG burst into life in the New Forest in 2011, I was footloose and fancy-free, popping my porcine cherry with girlfriends amid raucous gossiping and too much rosé (actually, the love of rosé has been a constant). The intervening years have seen PIGs host my first weekend away with the man who would become my husband, our older daughter, Mathilde’s first stay in a hotel and both our daughters’ first music festival. You find us now at our first Smoked & Uncut festival as a four, our litter expanding together with that of THE PIGs, all aging disgracefully together.

Life changes unalterably when you become a parent, with much of the fun you once took for granted relegated to the distant past.

As devoted parents themselves, the founders of THE PIGs both recognise and refute this, encouraging families to embrace the fun of music, feasting and revelry together. Four-year-old Mathilde is a shining example of the success of this approach. As we arrived at Bridge Place promptly at midday (she’d been asking every half hour since 5.30am if it was time to leave yet), she remembered precisely where we needed to go to get our “money bracelets” and where the ice-cream stand was.

IF YOU ONLY HAVE... ☞ 3 minutes

Browse our much-loved pickle wall in the restaurant.

☞ 30 minutes

Watch the sunset over the Kitchen Garden, preferably with a glass of fizz in hand – or how about a Greenhouse Margarita, made with homegrown 'Tinkerbell' chillies?

Equipped with her own money bracelet, Mathilde darted straight to the glitter stand to have her face adorned with pink sparkles before diving into the dedicated kids’ area to make a flower crown. Eleven-month-old festival virgin Amalia was equally at home, crawling about on an oversize blanket covered with toys in the dappled shade of towering specimen trees.

Set in rolling Kentish countryside on the banks of the Nailborne, by the sleepy village of Bridge, THE PIG-at Bridge Place boasts an intriguing backstory. The dollhouse-like Grade II* listed manor was owned by the eccentric entrepreneur Peter Malkin, who operated a notorious nightclub in the 17th-century mansion, hosting the likes of Ben E King and The Kinks in its 1960s heyday.

“Embrace the fun of music, feasting and revelry together” As PIG aficionados will know, founder Robin Hutson’s wife, Judy, is the genius behind the brand’s fabulous interiors. What you might not know is that she hails from Bridge and that the couple married in the village church, whose flint tower and shingled spire can be glimpsed from the hotel. This intimate knowledge of the area, plus their lifelong passion for music, has seen the Hutsons embrace Bridge Place’s rock’n’roll past, imbuing the hotel with a distinctly sultry air and making it the perfect fit for the S&U festivals.

Having grown from a one-man acoustic performance held in THE PIG at Brockenhurst more than a decade ago, the festivals have flourished into sell-out summer events held at Lime Wood and assorted PIGS with performances from stellar artists including Jools Holland, Lulu and Sister Sledge.

We fuelled up for our music fest with signature PIG dishes served at the vast timber Feasting Tables set beneath canvas on the lawns that stretch from Bridge Place manor house to the main stage. Guests can enjoy a three-course lunch whipped up by PIG apprentice chefs and washed down with Kentish wines, creating more of a lavish Tuscan famiglia vibe than your typical festival veggie burger.

The sunbaked afternoon passed in a music-infused blur of dancing, singing, eating, crafting, browsing for pretty floaty dresses and snoozing with Amalia. Then the husband popped home to deposit the children with granny, I secured us a bottle of sparkling wine and we toasted our first evening à deux in more than a year. Making our way to Harriet’s House Party tent, we danced unashamedly to Professor Green before gazing at the guests cosying up by the fire pit in the Glamping Village. Next year, we promised ourselves … We adore our girls, but there’s a bell tent for two in those Kentish pastures with our names on it.

JOIN US AT OUR 2023 FESTIVALS 8 July Smoked & Uncut at Lime Wood, New Forest, with headliners Kelis, Gabrielle, DJ Harriet Rose and guest DJ Melanie Blatt.

12 August Smoked & Uncut at THE PIG-at Bridge Place, with headliners Razorlight, John Illsley of Dire Straits, DJ Harriet Rose and guest DJ Kimberly Wyatt.

Both festival days are from midday to 11pm.

Find out more and buy your tickets at smokedanduncut.com

ABOVE, FROM LEFT: SOAKING UP THE FESTIVAL ATMOSPHERE; GABRIELL A’S DAUGHTER MATHILDE; CHEF ANGEL A HARTNETT

☞ 3 hours

Choose a highlight to explore in one of the nearby towns, from Canterbury’s Cathedral to Folkestone’s Harbour Arm for artisanal food and drinks, or the famous Wheelers Oyster Bar in Whitstable.

GET EXPLORING...

From the loveliest bike rides to the best local pubs (and we’ve tried them all), ideas for outings and more, we love to share our local intel. See our curated list online and ask at Reception for our map of local walks.

Scan the QR code to take you straight to the Things to Do section of our website

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Potting Shed Treatment Menu ANTI-AGEING RESTORATIVE FACIAL - £115 This treatment is suitable for all skin types. For those in search of anti-ageing results, the restorative facial uses VOYA’s finest organic ingredients combined with antioxidant algae complexes and a restorative blend of aromatherapy oils. It is this mix of seaweed and botanical ingredients that helps to stimulate collagen production and reduce the appearance of fine lines and wrinkles, resulting in instantly firmed and tightened skin with a natural and more radiant glow.

RESURFACING RADIANCE FACIAL - £115 This highly effective resurfacing facial targets congested, lacklustre and dull skin. Using a combination of seaweed extract and naturally derived glycolic and lactic acids blended with pineapple fruit enzymes, this facial will give your skin back its natural radiant glow.

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... past the raised beds, alongside the river and into our warm rustic retreats: the two Potting Shed treatment rooms, quiet and calm and designed to help you escape it all.

Take inspiration from the garden surroundings and experience deeply relaxing full body and facial treatments using products by VOYA, made only with natural and organic ingredients and accredited to the highest standards by the Soil Association. VOYA is an Irish familyrun business that shares our ethos of authenticity and wellbeing. The brand’s seaweed-based products and results-driven treatments use top-quality botanicals and aromatherapy oils, and are all created using sustainable processes.

Inspired by the breathtaking natural beauty and longstanding traditions of Ireland’s northwest coast, three generations of the Walton family have harnessed the healing properties of seaweed to create VOYA’s organic beauty products and treatments from the sea.

Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the decor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. “I fill the shelves inside the sheds with the sort of things I’d imagine Mr McGregor would have,” says Judy Hutson, THE PIG’s interior designer. “Oil lamps, vintage bottles, old mugs, garden tools – and, of course, no shed would be complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

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UPPER BODY UNWIND - £115 A tailored and luxurious treatment that starts with a warm exfoliation of the back, followed by a soothing back, arm and hand massage. The treatment finishe* s with a facial oil specific to your skin. We use blended oils to feed your skin, leaving you completely relaxed and nourished.

MUM TO BE - £115 This massage treatment is tailored to suit the specific needs of a mum to be, and provides a peaceful and uplifting experience for mother and bump, which also helps to relieve fatigue and aches at the same time.

Suitable for those in their second and third trimester of pregnancy.

HOT STONE MASSAGE - £115 A deeply indulgent body massage, using aromatherapy oils and volcanic stones, which help to simply melt away any tension you may be holding on to. The treatment helps to ease stress and improve blood circulation at the same time. It is said that one stone movement is equivalent to ten hand movements.

BESPOKE MASSAGE - £115 We tailor this massage to make it truly unique and personal to you. Using blended natural oils, the treatment can help relieve any aches and pains, and totally relax the body and mind.

F RI E NDS OF T H E PIG

SAPLING FOUNDERS AND KINDRED SPIRITS IVO DEVEREUX (ABOVE) AND ED FAULKNER (ABOVE RIGHT )

In good spirits Our new drinks partner, Sapling, is a sustainable brand that started life with two friends experimenting in their kitchen A TREE-PLANTING PROJECT in Scotland led two childhood friends into starting Sapling – a truly sustainable drinks brand.

In their early twenties, Ivo Devereux and Ed Faulkner decided they wanted to start a business together. At the time, Ivo was working in music and Ed in food and drink, but neither felt particularly fulfilled.

“We were both passionate about sustainability and the impact we have on our planet,” recalls Ivo. “But we were both aware that the rhetoric at the time was turning people off the conversation, rather than galvanising support for it.”

In search of inspiration, they volunteered for a tree-planting project on the west coast of Scotland. More than 130,000 trees needed planting, a Herculean effort for even the most ardent environmentalists, so the boys set about rallying the locals. Drawing on their expertise, they brought in a sound system, built a makeshift cocktail bar and threw a treeplanting party. “Quite simply, we changed the narrative from, ‘do this amazing thing for the planet,’ to ‘come and have an amazing time with us,’ and it worked a treat. More than 80 people turned up to help.”

It was a eureka moment. The following year, they set up The Island Festival, a three-day music event on Eilean Shona, in an effort to “make sustainability fun”. Every aspect of the festival was carefully conceived to have some kind positive impact – apart from the booze, it turned out. “We just couldn’t find anything that really existed for sustainability,” says Ivo. “It always felt like an afterthought, something to add value to a brand’s narrative.”

And so Sapling was born in Ed’s kitchen in Peckham in 2018, built on the promise to plant a tree for every bottle sold. More moonshine

than the desired potato vodka, the pair’s first homemade batch came out blue, but, unperturbed, they continued to experiment with different recipes, and started working their way round countless distillery tours, soaking up every word. Then they met Charles Maxwell, master distiller at Thames Distillers (and the first inductee to the Gin Magazine Hall of Fame), who quickly convinced the pair to move to a wheat base. “If you’re drinking a potato-based vodka with a meal, it can be a bit harsh or overpowering,” explains Ivo. “You want something smoother and creamier and more biscuity, which is exactly what we’ve achieved.”

With Charles they struck gold. Sapling’s award-winning vodkas and Wildfarmed-wheat gins are so good that we’ve decided to use them across THE PIGs as our house pours.

We’ve even started working with Ivo and Ed on a couple of new recipes (but that’s all we’re saying for now) and if they turn out anything like Sapling’s new raspberry and hibiscus vodka – made from “wonky” raspberries to further cut down on waste – we’ll be delighted.

“The key thing for us as a business was always to lead the conversation around sustainability in spirits, so what was deemed best practice back in 2018, for example, could be very outdated now,” says Ivo. Indeed, while Sapling has already planted 110,000 trees and saved 74,224 bottles by offering refills, the boys have quickly come to realise they won’t be able to rest on their laurels. “One of the trickiest but most important parts about being B Corp certified is that we now have to show improvement every year,” grins Ivo. “We’ve got plenty of ideas in the tank, but that is definitely going to keep us on our toes.”

Find out more at saplingspirits.com

“Sapling was built on the promise to plant a tree for every bottle sold”

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F O OD & DR INK

Broad bean & English mozzarella salad COCKT

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If you’ve enjoyed a Sapling cocktail while staying with us, why not make one for yourself at home. Cheers!

Rosemary Bee’s Knees

Podding broad beans is endlessly satisfying – the feel of your thumb running along the edge of the pod and then that perfect pop revealing the emerald green jewels inside their velvet overcoat. When they’re fresh and in season, you really don’t need to do much to prepare your beans, leaves and pods – they’re tender and delicious enough just as they are, uncooked. Add soft, fresh cheese – try an English mozzarella such as Buffalicious, which is made with milk from a water buffalo herd – and lots of minty dressing.

• 60ml Sapling Gin

Serves 4 as a starter or side dish

• 20ml lime juice

• 150g broad beans, podded

• 15ml British honey • 4 rosemary sprigs • a crack of black pepper

Add all the ingredients (setting aside one rosemary sprig for the garnish) to a cocktail shaker, and muddle the rosemary. Shake and double-strain over ice.

Serve in a rocks glass or tumbler and garnish with a sprig of rosemary.

Garden Bay and Chilli Highball • 35ml garden honey, bay and chilli syrup • 50ml Sapling Gin • 20ml freshly squeezed lemon juice • FeverTree soda water to top up (approx. 90ml) • 2 bay leaves to garnish

(shelled weight) • a few broad bean leaves • 400g fresh young broad beans in pods • 2 x Buffalicious mozzarella balls, roughly torn • salt and pepper

For the garden mint dressing • 50ml white wine vinegar (infused with 6-8 leaves mint) • 2 tablespoons Dijon mustard

For the garden honey, bay and chilli syrup • 12 large bay leaves • 250g honey

• 100ml rapeseed oil • 8-10 leaves mint, finely chopped • a little honey or sugar to taste if needed

• 8g chilli flakes (we have made our own from dehydrated, then blended, chillies from the garden last year)

Finely chop the bay leaves and add to a heat-resistant bowl along with the honey and chilli flakes. Add 500ml boiling water and stir until the honey has dissolved. Leave to infuse until the syrup is cold, then pass through a sieve to remove all solids. (For more clarity, we have strained the syrup again through a v60 coffee filter.)

To finish the cocktail, shake all ingredients (except soda) in a cocktail shaker and double-strain into a highball glass over ice. Top with soda water and garnish with 2 bay leaves.

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For the dressing, infuse your vinegar with mint at least 2 weeks in advance. Place the bruised mint into a jar with the vinegar, seal and leave for 2 weeks.

On the day it’s needed, remove the leaves and mix the minty vinegar and mustard to a smooth paste. Whisk the oil into this and finish with the mint. (Otherwise blend the vinegar and mustard in a small spice grinder, add the oil and mint and blitz.)

Depending on the vinegar you use and your personal preference, you might want to add a little sugar or honey to take the acidity down a notch.

Blanch the podded broad beans for 1½ minutes, drain into a sieve, run some cold water over them, then pop them out of their skins. Pick the leaves off the stalks. Finely slice the young beans in pods.

Combine in a bowl with the mozzarella, salt and pepper and the mint dressing. Toss together and put onto your plates.

If you have any cornflowers to hand, add a few petals on top.

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E THO S

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CARING AND CONSIDERED HOSPITALITY AT HEART, THE PIGs are restaurants with rooms where everything starts with the Kitchen Garden. Our gardeners and chefs work hand in hand to create menus brimful of the freshest seasonal flavours. What we can’t grow ourselves, we source from our local heroes – the best farmers, fishermen and foragers we know, who are the foundation of our 25-mile menu. We are obsessive recyclers and restorers: from vintage fabrics and china to DIY onsite smokeries and upcycled chicken sheds, we love anything homemade and ultra-local. Each of our eight PIGs is totally different – we always go with the grain of the place, taking our lead from the spirit of the building to create somewhere that feels lived-in and well loved. The bedrooms are pretty comfy, too!

Rooted in some of the most stunning parts of the English countryside, the places that we are lucky enough to call home are pretty special – with endless things to do and see, tight-knit communities and loads of talent all around. It’s important to us to play a positive role, whether it’s providing employment, sourcing local ingredients, forging links with nearby schools and charities or simply being the go-to place for our neighbours to celebrate their special moments. It’s a privilege to work so collaboratively with all of these local heroes that we count as friends and to play our part in these strong, supportive local communities.

Our PIG people are what really make us tick. We think of the team of almost 1,000 talented colleagues working across our hotels – chefs, kitchen gardeners, waiting staff, bar teams, housekeepers – as a bit like an extended family. From the youngest apprentice to the most experienced manager, they are what make THE PIG a happy place to be and the reason our guests enjoy their time with us. We couldn’t be more proud of them – and you couldn’t be more welcome here!

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A CLEAN START We’re always on the lookout for clever new ways to reduce waste, and when we heard about Clean The World, we knew it was our sort of thing. We already worked with local artisan soap producers to create smaller bars, to minimise our environmental impact, but throwing away used soap between guest stays still bothered us. Our new partnership means our housekeeping teams now collect used bars at the end of your stay and send them to Clean the World. There they are sanitised, ground into soap ‘noodles’, lab-tested and formed into new bars.

That soap is then distributed to vulnerable communities internationally, who really need it. Learn more at cleantheworld.org.

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Paul Trifanov Our colleagues get up to some amazing things in their spare time, none more so than THE PIG-at Harlyn Bay kitchen porter Paul Trifanov. After developing a taste for running during lockdown, Paul decided to take on the extraordinary challenge of running the Montane Dragon’s Back Race, often dubbed the toughest mountain race in the world, a 380km, six-day ultra-race across the most rugged Welsh terrain. It's all in aid of two of THE PIG’s chosen charities – now that’s what we call going the extra mile. Here he explains how it all came about.

I STARTED WORKING at THE PIG-on the beach in 2015. I had just finished college and heard about the role from a friend of mine who was a waiter here, and I thought it sounded like a great opportunity.

The locations are so great – so far I’ve worked shifts at Beach, Harlyn Bay, Combe, Brockenhurst and Bath. I also enjoy the atmosphere in the kitchen – it can be stressful, but we help each other out.

Paul is fundr aising for our chosen cha rities ACTION AGAI NST HUNGER A world without life-threatening hunger is possibl That’s the view e. of Action Again st Hunger, a charity that works intern ationally to deliv er life-saving ca and to lead resear re ch on how to pr event and treat life-threatening hunger.

HOSPITALIT Y ACTION Hospitality Actio n was established in 1837 and has since offered vita l assistance to all who work, or ha worked, within ve hospitality in th e UK. From phys illness or menta ica l l health issues to financial difficulty family problems, or this charity offer s help, advice an d support whenev er times get toug h. .

I HAD BEEN A RUNNER BEFORE COLLEGE, but not competitively.

When I moved to the UK and started working I was looking for a way to quit smoking and be more healthy, so I started running again at THE PIG-on the Beach in 2016 but I wasn’t strong enough. Then, during lockdown, I started running again and have done so consistently since the last lockdown in January 2021.

I LOVE THAT the Cornish coastline has such varied scenery. (I’ve also come to love Cornish pasties and Cornish beer. But in moderation – at least until I’ve run the Dragon’s Back!)

IN 2021, I RAN IN THE HOSPITALITY ACTION CHALLENGE with colleagues. I enjoyed looking at the daily leader boards – it definitely inspired my competitive spirit! Then, last year, I set myself a target of running 700 miles in one month, which I’m pleased to say I achieved. Teams across THE PIGs aimed to raise £40,000; in the end, we raised £53,996.

I FIRST HEARD about Dragon’s Back from our head chef here, Adam. Robin Hutson’s trainer, Shaun, told him about it and Robin knew I enjoyed running, so got in touch with Adam. Initially, I thought it was a race along the coastline, but after I found out it was across mountains I thought, “This is what I’m looking for.” I’m very excited - I like challenges – and this one is extreme. I’ll be running with Shaun.

THE CHARITIES WE’LL BE FUNDRAISING FOR are Action Against Hunger and Hospitality Action. I’ve worked in hospitality for nearly eight years now and it’s a great way to support people working in my industry who might find themselves in difficult circumstances, while also doing something I love.

A RECIPE FOR SUCCESS: HAPPY STAFF, BRILLIANT LOCAL SUPPLIERS AND A BOUNTIFUL KITCHEN GARDEN

I HAVE MY EYE ON a race called Cape Wrath Ultra in the Scottish Highlands – maybe that could be my next challenge?

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HALL OF FAM

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FAMOUS PIGS OF HISTORY

Spotter’s guide: swifts Swifts are among the loveliest signs of summer, swooping through the skies from early May until they depart in August for warmer parts. They appear black in flight, but are actually sooty brown with a white throat, and are recognisable by their forked tails and curved, scythe-like wings. With declining populations, they are a less common sight than they used to be... so make sure to enjoy the view when you spot one.

Which legendary rock band was paid £100 to perform at Bridge Country Club (the

HOLD THE BACK PAGE

building that's now home to THE

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PIG-at Bridge Place) on 13 December 1968?

Clue: on the night they played Communication Breakdown.

[Answer on page 3]

As a matter of fact Mother Ivey’s Bay, Cornwall, is named for a witch who put a curse on a local man when he wouldn’t share ... what? a) His unsold fish b) The best spot on the beach C) His secret recipe [Answer on page 3].

To help support birdlife, we have installed 149 nesting boxes across our PIGS.

THE PIG IN NUMBERS...

33,418

07/2011 715 kg of fruit and vegetables

harvested at THE PIGs in 2022

date the first PIG opened, in Brockenhurst

PIG HACKS NO. 1

How to make a coffee table out of an apple crate...

Calling all upcyclers! We love a design hack at THE PIG, and this has to be one of our favourites.

1. Find yourself a nice old wooden apple crate.

2. Decide whether you want it sideways-on as a coffee table or end-up as a taller bedside table.

3. Get a glazier to cut you a piece of glass to sit on top. Voilà!

trees planted

by THE PIGS since 2011

Designed and edited by Uncommonly, 30 - 32 Tabard Street, London SE1 4JU (uncommonly.co.uk). Printed in East Sussex by Pureprint, a CarbonNeutral ® Company. The paper is carbon balanced with the World Land Trust, an international conservation charity. With special thanks to all of our partners and those in THE PIG team that have contributed to this issue.

OVER AND OUT HOGWA SH \ SUMMER

Illustration: Damien Weighill. Poster: Look and Learn / Peter Jackson Collection / Bridgeman Images

BEFORE IT WAS A PIG...