Rise and Shine
We like to take the time to slow down and savour the good stuff round here, starting with a really great cup of coffee. That’s where our good friends at Origin Coffee come in – at the B Corp certified speciality coffee roaster, they take their responsibility to people and planet as seriously as we do.
In 2025, our baristas are proudly pouring fresh cups of Origin’s newly launched Sail Ship coffee in our restaurants across THE PIGs. This high quality speciality blend – with creamy, moreish notes of milk chocolate and Brazil nut – is produced on a solar-powered farm in São Paulo, where it is carefully harvested and dried by a team led by passionate third-generation coffee farmers, brothers Fernando and Felipe.
When it’s ready for the roastery, the Sail Ship coffee is transported to the UK by sailboat rather than a conventional cargo ship –reducing transport emissions by up to 95 per cent by comparison (not to mention less noise pollution and no need for oil).
So, whether you enjoy your first sip of the day at our breakfast table, or as an after-dinner digestif with Piggy Fours, you’ll taste great quality coffee that’s also working to be a force for good in every cup. We’ll drink to that.
season of unmissable PIG events! Whichever PIG you pick, our house is your go-to place for fun, lively and inspiring entertainment, with some mouthwatering food in the mix. From much-loved music nights to restaurant takeovers with fantastic speakers, find out more and book your space at thepighotel.com/events
FORAGER’S PICKS...
All of our kitchens love to make the most of wild seasonal produce. Over the years, we’ve built relationships with a network of brilliant foragers, who bring us the best goodies hiding on our doorstep. These picks are from Giuseppe, our master forager at THE PIG-on the beach.
MARCH – MAY
Alexander is an aromatic wild green that is similar in taste to celery. Violet flowers give a beautiful colour and aroma to desserts such as panna cotta. Gorse flowers are vibrant yellow with a similar smell to coconut – they’re delicious in cordials.
Wild garlic flower buds can be foraged while still closed. Pop them in boiling water for 1 minute and they’ll be ready to serve as a side with vegetables.
Sea spinach grows close to the sea and has a salty taste – stir-fry or boil it for just a minute to keep its fresh flavour. Elderflowers are most loved in cordials, but can also make fritters or a simple tea with boiling water and a drizzle of honey.
JUNE - AUGUST
Marsh samphire is perfect to eat raw or lightly stir-fried in extra virgin olive oil; it’s excellent served with fish.
Wild fennel has an aniseed taste and is great with oily fish such as mackerel or delicious simply chopped in a salad. Rock samphire is perfect for pickling and is great served with fish or cheese. Meadowsweet is a flower that smells and tastes of almonds – use it to infuse cream for desserts like crème brûlée. Blackberry and lime cordial is a favourite treat. The jammy fruits are also great for preserves and added to an apple crumble. Rose hips are a natural source of vitamin C and can be used in teas, jams, jellies and sauces.
Elderberry is one of the most commonly used medicinal plants in the world. Use in syrups or to infuse gin.
RIGHT NOW, WE'RE HARVESTING
Spinach, onions, peas, agretti, courgettes, garlic, beetroot, white alpine strawberries, radishes, tomatoes, carrots, beans
AND WE'RE PLANTING
Edible flowers, herbs, cabbage, cauliflower, kales, kohlrabi, fennel, sprouting broccoli, dwarf french beans
Notes from the Kitchen Garden
Our Kitchen Garden supremo Ollie shares a spring/summer update from the veg beds
As we pass the equinox, and the days begin to grow longer than the nights, the Kitchen Garden year really starts to ratchet up. Before we start planting out summer crops, we use up the last of our winter produce and the lesser-used parts of the vegetable plants –my favourite by far is “sprouting broccoli” produced by the cavolo nero kales as they try to flower.
This is also when the short window for harvesting forced rhubarb and sea kale opens. These plants are both grown in the dark and produce delicate, tender shoots for the kitchen and bar teams.
As the summer continues, our greenhouses and polytunnels are cleared of the leafy salads that have seen us through the winter. They’ll be replaced with tomatoes, peppers and aubergines, all members of the Solanaceae family, which produce a cornucopia of colours, textures, tastes and shapes of fruit. We’ll be growing more than 140 different varieties of Solanaceae this year across THE PIGs.
Join us in our Kitchen Gardens
Enjoy a free guided tour of our Kitchen Gardens across THE PIGs (excluding THE PIG-in the wall), every day at 11am. Our Kitchen Gardeners are always happy to show guests around – and we can even lend you
Space is very much at a premium in our gardens over the spring and summer, and working out how to make the best use of it is a constant challenge. One way to overcome the problem is by companion planting – we use this to great effect in our greenhouses and polytunnels, planting crops such as basil, coriander and marigolds amongst the tomatoes and peppers. Not only does it help to fill the areas at the base of the plants, which would otherwise be unproductive, but it also helps to ward off insects such as aphids and black fly. Best of all, our companion plants are all edible!
Beyond our patch, we’ll be busy building show gardens at several horticultural shows this summer. So if you happen to be at either the RHS Chelsea Flower Show (20-24 May) or RHS Hampton Court Palace Garden Festival (1-6 July), come and say hello. We’ll be teaming up with our good friends at Alitex and Claverton Cloches and can’t wait to see you there!
a pair of wellies. Simply speak to one of our friendly reception team and we’ll arrange to have you come and join us for a morning tour. thepighotel.com/events/kitchen-garden-tours-atthe-pigs
[Back page answers: A, THE PIG in the New Forest; B]
WHISKY BUSINESS
Meet some of our distiller friends, whose bottles you’ll always find behind our PIG bars
☞ Cotswolds Distillery
Our tried-and-trusted English whisky partner is nestled in the Warwickshire countryside, less than an hour’s drive from THE PIG-in the Cotswolds. With only 197 “barley miles” from field to final bottle, Cotswolds Distillery sources its barley from a local farm – and the finished product is very, very good. On our bar menus, you’ll spot our version of a Scotch Sour using this delicate, honeyed whisky… but be warned, it goes down exceptionally easily!
We’re big lovers of this independent, organic distillery on Scotland’s Morvern peninsula. Last November, our bartenders took their cocktail shakers to a showdown at THE PIG in the New Forest, where they were challenged to craft their best whisky creations. Izzy, from the team at THE PIG-at Bridge Place, took the top spot with her “Hop Scotch” cocktail made with PIG honey, lemon juice and bitters.
☞ Macallan
Like us at THE PIGs, Macallan is rooted in UK heritage and has the local community, traditional processes and people at its heart. We’re obsessively keen on its whisky – often dubbed the “Rolls-Royce of malts” – which is renowned for the quality of the oak it ages in at the Macallan distillery in Speyside, Scotland.
AND THINGS TO DO.
☞ Nc’nean
Give it some welly
Big news for you r muddy British summer!
THE PIGS are now partnering with Barb o u r, and we ’ve got you covered
HERE IN THE GREAT BRITISH COUNTRYSIDE, mud is a fact of life –regardless of the season. Even at the very height of summer, two weeks into a hosepipe ban, it would be foolhardy – reckless even – not to expect a downpour heavy enough to burst every bank this side of Scotland. And yet, despite knowing full well that rain means mud and mud requires sensible shoes, when it comes to packing for a weekend in the sticks, it’s easy to revert to a naive meteorological optimism. Or maybe you know that, ideally, you’d love to have access to a solid pair of wellies for a stomp around the countryside, but also need to travel light; a pair of muddy boots isn’t the easiest thing to squeeze into an overnight bag.
Fortunately for guests at THE PIGs, we’re well prepared for when terra firma suddenly isn’t all that firm. We’ve recently partnered with British outdoor brand Barbour to provide wellies – both short and long – for anyone who misread the forecast or simply forgot to pack theirs.
“We’re a perfect fit,” says Tom Ross, our CEO, of this Barbour-and-PIG collab. “Family-founded, British countryside obsessives, who love nothing more than getting outside and exploring and adventuring. All of us are deeply committed to reusing and repurposing everything that we can. So when you come to a PIG, you’ll always be greeted with friendly faces and higgledy-piggledy rows of Barbour wellies by the front door to borrow – just like at a mate’s house. Well, a mate who has a great stash of boots!”
“When you come to a PIG, you’ll always be greeted by rows of Barbour wellies to borrow”
a place to source oilskin outerwear, ideal for protecting working people from wet weather conditions. J Barbour & Sons began offering customers the chance to make a purchase via catalogue, taking orders from as far afield as Chile and Hong Kong – a feat in the pre-internet age. By 1917, catalogue orders accounted for almost 75 per cent of Barbour’s business. By the mid-1930s, in what would become a winning habit for the brand, Barbour made a play for a new customer: the motorcyclist. Malcolm’s son, Duncan Barbour, introduced a motorcycling range that became a hit with British racers. Tough economic times and the distraction of World War II were to follow, but Barbour pulled through and continued to reach customers beyond its original fanbase of sailors, fishermen, farmers and dockworkers.
In the decades since, the Barbour clothing range has become much wider than the still-iconic waxed jackets that have been spotted on everyone from MPs to it-girls and rock stars to royalty. The late Queen’s favourite Barbour piece was a jacket designed in 1982, the Beaufort.
The British heritage brand best known today for its iconic waxed jackets started life in South Shields in 1894 when a draper, John Barbour, opened his first shop: J Barbour & Sons. Thanks in part to his son Malcolm Barbour, the shop would later become well-known locally as
Whether or not you wear one of the waxed jackets – and at the PIGS, we’ve even seen quite a few dogs walk in wearing the canine range –Barbour definitely has an unmatched track record in stopping people from getting wet. We can confirm that the brand’s stylish wellies are similarly up to the task of keeping your feet safely dry and cosy, however squelchy things get outside. In the UK, it wouldn’t be festival season without the mud, after all.
Feel free to borrow a pair of Barbour wellies any time during your stay at THE PIGs. Whether it’s for a wander down to the Kitchen Garden or a longer ramble, pick up a pair and just leave them with us when you come back inside
“The Victorians made kitchen gardening an art form”
Two organic gardening obsessives meet for a chat
OLLIE HUTSON, THE PIGs’ Group Head Kitchen Gardener, is in a running battle with slugs. He has always admired the Victorian approach to horticulture, one of the hallmarks of which is the cloche, to protect plants as they grow. He chatted with Beth Gregg, founder of Claverton Cloches, about the joy of gardening.
OLLIE How did you come to found your business? Cloches are quite niche.
BETH I’ve always loved gardening, but like so many people, I got really into it during lockdown. I was looking for something to grow my chillies under and I’d seen some Victorian cloches that looked perfect, but no one was making them. The antique ones are hard to find and often the frames are broken or the glass is smashed. So I decided to make some. Since then, we’ve sent Claverton Cloches as far as New Zealand and the US, and they’re in Kew Gardens, Balmoral Castle and THE PIG.
OH The Victorians were the masters of kitchen gardening. They refined knowledge that had been accumulating for thousands of years, and made it an art form. For me, West Dean Gardens [near Chichester] is the best Victorian-style kitchen garden in the country. They have an amazing collection of cloches there. Is it true that you make yours by hand?
BG That’s right, in the traditional Victorian way. In fact, I dare say ours are slightly better, because they’re galvanised as well, plus our
materials are better than those the Victorians had. It’s all about longevity. We’re trying to create something your grandchildren might still be able to use. A lot of gardening knowledge is passed down through generations – it’s nice if a product or tool can be, as well.
OH I remember you approached us at THE PIG-near Bath to see if we’d be interested in using your cloches, which we absolutely were. We’ve currently got a few in some of our bigger Kitchen Gardens, but by the end of the summer I think we’ll have Claverton Cloches in all THE PIGs’ gardens. And it looks like we’ll be teaming up at Chelsea Flower Show, too. How do you plan to use yours over the next few months?
BG In early spring, I use cloches on bare earth to warm up the soil about a week before I plant any seeds. This helps germination to begin a lot faster. I’ll be doing that with things like cutting flowers and salads. I put them on my strawberries, to keep the blackbirds off. A lot of people put cloches over brassicas [cabbages] to keep pigeons away, too. Moving into the summer, I put them on my dahlias, especially if the temperature is lower than I’d like.
OH I find carrots do particularly well - if you get them in some nice warm soil, you can start them as early as February. Cloches are also great for fending off carrot flies in the warmer months. Dwarf tomato plants and chilli plants also love the heat. Have you ever thought about putting a copper strip onto the base of your cloches to keep slugs out?
BG Yeah, I have! I think that’s probably something we’ll look to add next year. Tell me
a gardener who doesn’t struggle with slugs! As you know, there’s now a massive trend for people to ‘grow their own’, whether that’s herbs on a balcony, in an allotment or in their back garden. These days, people care far more about where their food comes from.
OH True. I think more people are actively gardening now, and these days, they are more interested in sustainability, proper design, proper materials and zero-waste; products that stand the test of time. I’ve actually got an idea for a cloche design that I’ve never put into practice – a modular one, in fact – but perhaps that’s a conversation for another day.
BG I like the sound of that. At the end of the day, most gardens don’t have space for a big greenhouse, so there are lots of different types of cloche, each with its pros and cons. The ones with aluminium frames can blow away and the classic barn cloche isn’t that sturdy. The plastic domes you pick up for a fiver don’t always provide much ventilation, so your plants can swelter on a hot day. They never last long either. So many gardening tools end up in landfill after a year or two, which feels at odds with why we’re gardening in the first place.
OH And, of course, with Victorian cloches there’s also the aesthetic value. They’re timeless. The Victorians were masters of the trade, so it’s nice to pay a bit of homage.
BG It is, isn’t it? We’re continuing a legacy, but updating it for today.
“There’s a massive trend for growing your own”
BETH
See more at clavertoncloches.com
Our PIGs offer regular Kitchen Garden toursjust ask for details at reception
OLLIE
INFO & GOINGS ON
~ ESSENTIAL INFO & HOTEL GUIDE
~ POTTING SHED TREATMENT MENU
~ CORNWALL CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON CORNISH SURF BRAND FINISTERRE
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 Hellyars. 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 works 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.
Welcome to
THE PIG - AT
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.
HARLYN BAY
stay
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant. The Lobster Shed is open for lunch from 12 April (12pm-4pm) and opens all day (12pm8pm) from 24 May – 31 August 2025. To find out more please call reception by dialling 0.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander through the Kitchen Garden
... and wildflower beds and into our warm, rustic retreat: a Potting Shed treatment room that is 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 Tribe517, a family-run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL (60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious relaxing massage. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
SALT GLOW EXFOLIATION & MASSAGE (60 minutes)
A deep, full body exfoliation and massage using Himalayan pink salt and natural white sea salts to refine and smooth your skin. After showering, relax with a gentle, nourishing massage.
MUSCLE RECOVERY WRAP (60 minutes)
Our customised body wrap harnesses the incredible power of magnesium and turmeric to improve sleep and reduce muscle pain. An antiinflammatory lavender mask is applied to the body while your therapist gives you a relaxing foot massage to leave you rested and refreshed.
DIGEST & DETOX WRAP (60 minutes)
SHED MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
This treatment begins with a luxurious superfood body brush, followed by a body mask designed to reduce inflammation and stimulate collagen production, and a reflexology-inspired foot massage to aid digestion and relaxation. After showering, your treatment finishes with a nourishing oil massage.
Scan for the full treatment menu
Sea change
The founder of Finisterre on how a love of the ocean and a passion for surfing inspire the sustainable outdoor brand
IN THE SUMMER MONTHS, a trip to the British seaside to swim or surf can be as wonderfully tempting as any European shore. But, as anyone who’s ever dipped a toe in the English Channel in January knows, dipping in any more should not be taken lightly. Trouble is, for a certain ilk of die-hard surfer, the thunderous, hypothermic waves at that time of year are simply irresistible. Tom Kay, founder of British surf brand Finisterre, has spent his life braving these waters and has learnt a thing or two about how to maintain some degree of warmth meanwhile.
Indeed, Finisterre came about entirely for that reason. “The brand was born from my love of the sea and a belief in a better way of making products,” says Tom, from the company’s headquarters in St Austell, Cornwall. “I wanted to build a brand that was true to who I am, my passions and my beliefs, but also one that could drive change.” The brand includes a charitable arm, the Finisterre Foundation.
The word Finisterre, which means “land’s end” (or, more dramatically, “end of the world”), is one that many will recall as a sea area referenced by the BBC radio shipping forecast. Of founding the company in 2003, Tom says, “From the start, we were looking to support marine conservation activities and do [ethical] stuff
THE NEW WAVE: TOM KAY (BELOW) MAKES ECOFRIENDLY GEAR THAT STANDS UP TO THE ELEMENTS
“We’ve always tried to make things in a way that’s different to what’s come before”
beyond the business. There’s a lot of romance to the brand, but meanwhile we’re also doing some really pioneering, innovative stuff. We’ve always tried to make things in a way that’s different to what’s come before.” Take Finisterre’s wetsuits, for example: all of them are now made from Yulex natural rubber, a clean, plant-based alternative to traditional, toxic neoprene. The brand’s bestselling outerwear is made from NetPlus, a recycled yarn made of 100 per cent traceable, discarded fishing nets; and all its waterproofs are free from harmful flurocarbons that are commonly used in the industry. What’s more, 10 per cent of the proceeds from the Save The Sea collection is donated to a charity partner, such as Surfers Against Sewage, Project Seagrass or Oceana UK.
It was this kind of commitment that led Finisterre to become the UK’s first B Corp certified outdoors brand in 2018. Tom says it was always his intention to operate in that way, but that the certification proves they weren’t just paying lip service. “For us to have that stamp that says we’ve been independently assessed in accordance with the highest levels of transparency, sustainability and accountability was not only huge for us, it was important for our customers.”
Throughout everything Finisterre does, there is a real sense of place and a pride in its Cornish roots. “Hopefully it’s a symbiotic relationship,” says Tom. “We get our inspiration from Cornwall, and the aim is always to give back, both to the marine environment and the local community.”
This attitude, he says, is something he has also recognised at THE PIG-at Harlyn Bay. “For me, the hotel feels really connected to the area and its natural surroundings,” he adds. “I suppose there are parallels to what we do in terms of creating a quality product, an attention to detail, but also being inspired by Cornwall.”
What is it about Cornwall that is so inspiring? “I guess I love the seasonality,” says Tom, dreamily. “A lot of the time, it’s pretty extreme and can be hard to deal with so you have to learn to embrace the seasons. And, you know, the more challenging elements never last for ever, so you develop a pretty appreciative mindset. Eventually the wind drops, the sun comes out, the swallows start arriving and you can get out for a surf. You just have to enjoy the elements, whatever they are.”
IF
☞ 3 minutes
Can you find the room that holds an ancient stone frieze filled with sea beasts? It dates all the way back to when the house was first built.
☞ 30 minutes
From Saturday 12 April, you can head outside to The Lobster Shed, for delicious light bites from our wood-fired oven – we always recommend the locally caught
☞ 3 hours
The picturesque port of Padstow, just a 10-minute drive away, is packed with old Cornish charm. From here, hop on the water taxi for a trip across the estuary to explore Rock.
GET EXPLORING...
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
TOM LOVES THE INTENSE
SEASONALITY OF THE CORNISH WEATHER
crispy squid with lemon verbena mayo.
INFO & GOINGS ON
~ ESSENTIAL INFO & HOTEL GUIDE
~ POTTING SHED TREATMENT MENU
~ DEVON CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON OUR FOLLY MUSIC NIGHTS
PIG - AT Welcome to
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.
COMBE THE
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY
WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant. To find out our restaurant opening times, please call reception by dialling 0. Food is also served daily in The Folly – speak to one of our friendly teams to find out today’s opening times.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander through the walled Kitchen Garden
... 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 Tribe517, a family run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL (60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious massage – it’s the ultimate relaxation for mums to be. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
Scan for the full treatment menu
SHED MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
Best served chilled
While away a lazy evening listening to live music with freshly baked pizza at The Folly –our chic, rustic hideaway at THE PIG-at Combe
THERE’S A TENDENCY HERE AT THE PIG for things to snowball, especially when those things involve live music. Take Smoked & Uncut, for example: what started out as one guy strumming a few covers in the garden at THE PIG in the New Forest soon became an all-singing, all-dancing annual music and food festival, headlined by everyone from Sister Sledge to Supergrass. However, we’re determined to keep Folly Music Nights super-chilled.
“The Folly is the perfect spot for a bit of laid-back live music of an evening,” says Chris, our Hotel Director at THE PIG-at Combe. “Hidden away at the bottom of the garden, what was once the old orangery has these wonderful, enormous windows and a beautiful outdoor terrace with incredible views down the Otter Valley.”
It’s here on the terrace that some of our favourite local musicians will serenade guests throughout the summer months. And we’re extremely lucky that south Devon seems to breed the kind of performers who know how to soundtrack a lazy summer’s day spent lying on the lawn, sipping cold beers and feasting on flatbreads.
“There are so many great acts performing on our doorstep, we’d be missing a trick not to have them play here,” says Chris. “There are brilliant guitarists and singer-songwriters locally – Ben Francis, Andy Doran and Dan Tolman spring to
“The gigs are intimate even when it’s busy – it’s just a great vibe”
mind – who also bring a loyal following. The idea is that they play outside, and if the weather isn’t great then we can move inside, which makes things much more intimate and cosy. Either way, we’re creating a really lovely atmosphere.”
We held some of these gatherings last summer, and such was the feedback, in 2025 we’re planning even more dates, mostly featuring acts who live within 25 miles of the hotel –keeping with the spirit of things.
“I just love The Folly’s perfect positioning between being super-relaxed, but with real quality and detail,” says Leigh “Soulman” Coleman – a performer whose influences include Stevie Wonder and Leon Bridges – who has become a regular at Folly Music Nights. “I love the aspect of playing outside and being immersed in nature – it’s really inspiring. The size of the gigs is intimate even when it’s busy. It’s just a great vibe all round.”
One thing we learned from 2024 is that the music sounds better with sourdough pizzas – cooked to doughy perfection in The Folly’s own wood-fired oven. So, from this spring onwards, we have decided to go all in and make our pizzas the real stars of the show in The Folly.
“We love playing at The Folly, as the crowd is always welcoming and fun, and the food is unreal,” says singer Adam Moran, better known around these parts as Adam in the Hat. “The wood-fired pizzas are great and always a perfect way to end the gig.”
“Everything we serve at The Folly is cooked in the Wood Oven, and as much as possible comes from the Kitchen Garden,” says Chris. “We’ve created a more informal dining area here, whether for locals or as a relaxed alternative for our hotel guests.”
And while we’re determined to keep these magical summer performances low-key, Chris isn’t ready to rule out a big-name booking. “Marcus Mumford comes in here quite often,” he says with a twinkle in his eye. “If we could tap him up, that would be amazing. But I think we’d be lucky.” To stay up to date with all our latest events, visit thepighotel.com/at-combe
☞ 3 minutes
Spend an afternoon immersing yourself in the outstanding natural beauty of the Devon countryside at the Knapp Copse Local Nature Reserve, just a couple of miles down the road. IF
Take in the views from the garden over the rolling hills towards Putts Corner or seek out our collection of ancient trees.
☞ 30 minutes
Join us for our free, daily Kitchen Garden tours with the gardening team to see what we’re growing and harvesting this month.
☞ 3 hours
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
INFO & GOINGS ON
~ ESSENTIAL INFO & HOTEL GUIDE
~ POTTING SHED TREATMENT MENU
~ SOMERSET CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON OUR BEEKEEPING
Welcome to
THE PIG - NEAR
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, a Grade II listed building built in creamy Bath stone and set in 30 acres of deer park. Known hereabouts as The Lodge, it dates from 1820, but the estate’s roots lie far deeper. In the Anglo-Saxon era, it belonged to the Abbey of Glastonbury – reputed resting place of King Arthur – and it was mentioned in the Domesday Book in 1086. The origin of the name Huntstrete is unclear, but might derive from the Old English hund (hound) and street. And the area has been inhabited since the earliest times, as confirmed by a flint axe head found in Common Wood.
A manor house was first mentioned in 1258, and at the start of the 17th century, the estate was acquired by the family of Sir John Popham. While we find The Lodge more than comfortable, Sir John’s descendants evidently wanted something grander – look out from our gardens and you’ll see the ruined arches of a mansion they tried (but ultimately failed) to add here in the 19th century. The family owned Hunstrete House until 1977, when it was sold to John and Thea Dupays, who converted it into a hotel.
The features in our Kitchen Garden at our Somerset PIG, 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.
BATH
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant.
To find out our restaurant opening times, please call reception by dialling 0.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander into the walled Kitchen Garden
... through the raised beds, out past our berry house 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 Tribe517, a family-run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL (60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious massage – it’s the ultimate relaxation for mums to be. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
Scan for the full treatment menu
SHED MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
Hive mind
Pro beekeeper Martin Knight tends to apiaries supported by businesses across the UK – including right here at THE PIG-near Bath
“THE GOAL IS TO HELP the British bee population, local biodiversity and pollination,” says Martin Knight, of Knight’s Beekeeping, “and to do it by connecting businesses and employees to nature.” A professional beekeeper, Martin offers businesses the chance to support bees in hives that he will maintain on their behalf. Often, that will include employees being given a chance to try some hands-on beekeeping.
“I keep bees for businesses all over the country. For those that are local to me and have space – like THE PIG-near Bath – I tend to them on their grounds,” he explains. “For those that are further away, I tend to the bees on my apiaries dotted all around the Cotswolds. Here, there’s an abundance of hedgerows, trees, crops and gardens for the bees to pollinate.” A chance to visit the hives is “great for team building and as a way to really put the values of sustainability and supporting the environment into action,” says Martin. “The fact that my clients also get a crop of honey at the end of it is literally the sweetener in the deal.”
THE HONEY SHOT: LIFE IS SWEET FOR MARTIN KNIGHT (BELOW) AND HIS BEES
“You open up the hive and there’s a sharp intake of breath”
Martin had long been an enthusiastic amateur beekeeper, and has tended to hives for more than 15 years now, but during the pandemic, like many people, he decided to reorganise his priorities. “I ran a design business for 27 years, and beekeeping in my spare time had always been brilliant for me from a wellbeing perspective: it gave me space, peace, clarity and tranquillity. When Covid happened, I reflected on my life and I made it my focus, rather than something to ‘fit in’.”
When it comes to introducing others to his passion for these essential pollinators, Martin says he “wasn’t quite prepared for the profound impact it would have on people”. He now offers “experience days”, when, for exmple, a company that is sponsoring some of his hives will send team members to try their hand at beekeeping. “Just the sheer amount of joy that it brings people, but also how it helps with overcoming hurdles and barriers. We get the protective suits on and there’s that slight nervousness in the air and a little bit of chit-chat. Then you open up the hive, and the aroma and the octave of the hive hum goes up, and there’s a sharp intake of breath from everybody. After that, suddenly everyone’s talking and excited, asking, ‘What’s this? What’s that?’ It’s amazing.”
As for what responsible beekeeping involves in practice: “First and foremost, you’re providing bees with a suitable home, in an environment that is going to enable them to thrive,” says Martin. “They’ve got to have ample space to grow and prosper. All the locations of the hives are carefully considered: what are the prevailing winds? Will there be a light source for warmth in the winter? I have to think like a bee, as it were. If we can take some honey at the end of the day that’s surplus to their requirements, fantastic. If you’re just in it for honey, I’m not your man. I’m in it for the environment. I’m in it for the bee.”
Ask our reception team if you’d like to see the beehives Martin tends to here at THE PIG-near Bath
Our PIG hives
“Having the hives at the hotel is another way of giving back to the environment, and it means we’re able to enjoy any surplus honey on our breakfast table,” says Steff Jones, Hotel Director at THE PIG-near Bath.
“The honey is collected and jarred for sale at all of our PIGs (£14 for 340g jar). We also make tapered beeswax candles (£10 for two). Guests can ask reception to point out where they can see the hives, and we are even planning to offer the public some Introduction to Beekeeping courses with Martin sometime in 2025 –watch this space!
On a personal level, I’ve loved watching the bees, and listening to what they’ve been up to is like a soap opera –queens getting booted out, hives splitting and swarming. There’s always something interesting going on.”
☞ 3 minutes
Head down to our fruit cages in the Kitchen Garden and spot the different varieties of currants and berries we’re growing this
☞ 30 minutes
Make the most of the grounds – you can’t beat sitting outside in the sun with a glass of something cold (we recommend one of our local ciders), watching the deer cantering past.
☞ 3 hours
Visit our neighbours at Newton Farm Shop & Café in Newton St Loe (less than a 15-minute drive away) –it’s the perfect spot for a cream tea with plenty of four-legged friends to see.
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
~ HOTEL & ROOM GUIDE
~ THE FIELDHOUSE TREATMENT ROOMS
~ THE COTSWOLDS CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON ROSEMARY VEREY AND THE GARDENS AT BARNSLEY HOUSE
INFO & GOINGS ON THE PIG - IN THE Welcome to
CLOSE YOUR EYES and visualise the perfect Cotswolds hotel – we reckon that the newest member of the PIG litter will be exactly what you have in mind. Tucked away in Barnsley, a quintessential honey-stone village just four miles from Cirencester, THE PIG-in the Cotswolds is a handsome Grade II listed house with wisteria winding across its façade, mullioned windows, Arts and Crafts-style gardens and – a first for us – its very own classic country inn, the Village Pub.
Barnsley House was built in 1697 by Brereton Bourchier, whose family had acquired a manor on the site from Henry VIII’s sixth and final wife, Catherine Parr, in 1548. If it looks a little unassuming from the main road, that’s because the back of the house was originally its front – at the end of the 17th century, said main road was merely a lane running through the grounds and veg gardens.
From the 18th century, Barnsley House served as the rectory for medieval St Mary’s Church, next door, but its glory days were still ahead of it. When Rosemary Verey moved here with her husband, David, in 1951, she decided to remodel the grounds herself – and so began a horticultural journey that saw her become one of the 20th century’s most famous garden designers, with a client list that included the future King Charles and Elton John.
Her laburnum walk, Tuscan temple and knot garden epitomise the style popular at the time, while the potager, or ornamental kitchen garden, positively screams PIG. Indeed, we like to think of a stay at this cosy, homely house as a visit to your great-aunt Rosemary’s.
After Rosemary passed away in 2001, Barnsley House became a boutique hotel (the vegetable beds in the back field were planted in 2004) with a small but perfectly formed spa near the gothic summerhouse, where we’re excited to extend our PIG treatment offerings. Then there’s The Village Pub, with beamed ceilings and open fireplaces, where we hope you’ll also join us for a pint and some seriously good-quality grub. That notorious bon viveur Henry VIII would doubtless have approved.
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
TREATMENTS
To book a treatment in our Fieldhouse, please call or go down to reception to speak to one of our friendly team.
CHECK OUT
Check out is 11am.
Wander into our newest rustic retreat
… follow the winding path at the back of the main house of THE PIGin the Cotswolds to find our Fieldhouse – deeply relaxing treatment rooms with extra-special offerings, including our first nail bar, a hydrotherapy pool, sauna, steam room and outdoor terrace in the heart of the English countryside.
The facilities are open 9am–6pm and you are very welcome to use them – even if you haven’t booked a treatment with us. All you need to do is pre-book a free 60-minute slot with reception. You can also enjoy our Fieldhouse if you’re staying with us at The Village Pub. Call reception by dialling 0 for more details.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Fieldhouse team if you would like to know more.
Welcome to our Fieldhouse
We’ve teamed up with Tribe517 to help you unwind and completely relax during your time with us in our quiet and calming treatment rooms.
Tribe517 is a family-run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside, not far from us at THE PIG-in the Cotswolds. Our partnership was meant to be: The company shares our ethos of using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body.
Just like us at THE PIG, the team at Tribe517 are passionate about the provenance of their ingredients, which include their own honey. They are also committed to getting the little details right: recycling and using up everything they can, and crafting in small batches to ensure the best quality. Our Tribe517 products are suitable for anyone who has nut-based allergies on the skin.
A word from our Wellness Director
“It makes perfect sense to partner with Tribe517 for the Fieldhouse,” says THE PIGs’ Wellness Director, Harpreet Ghatora. “The brand’s values and ethos really align with ours. They put therapists and guests at the centre of everything they do and create, just like us. We all believe that when it comes to great ingredients, less is more – and we’re all doing our best every day to look after the land by growing and sourcing responsibly. We’re taking everything back to basics when it comes to looking after your face and body, to create personalised wellness journeys for every guest. That’s a tribe I can get on board with!”
OUR FIRST PIG TREATMENT HOUSE
Carefully designed as the big sister to our PIG Potting Shed treatment rooms, Fieldhouse is a first for us – a small but perfectly formed relaxing retreat in a secluded spot under the trees, filled with even more peaceful spaces to help you switch off. Fieldhouse has the familiar, cosy décor of old tobacco tins and rustic reclaimed wood that you can always expect to find across the litter at THE PIGs, with even more treats to offer.
FIND YOUR COPY OF THE FULL FIELDHOUSE TREATMENT MENU, WITH DETAILS OF HOW TO BOOK, IN YOUR PIG BEDROOM
How does our garden grow?
The legacy of one of Britain’s most celebrated gardeners, Rosemary Verey, is safe with us here at THE PIG-in the Cotswolds
WHEN THE PIGS added Barnsley House to our litter, creating THE PIG-in the Cotswolds, we knew we were becoming custodians not only of a notable building – the Grade II listed, 17th-century house – but also of the legacy of one of Britain’s most notable garden designers. The gardens here are the best-known work of Rosemary Verey (1918-2001).
Rosemary was notable for her ambition and ability to reinterpret elements from grand public gardens that had inspired her in her own space. She created a laburnum walk in Barnsley House gardens, for example, inspired by the large laburnum walk at the National Trust’s Bodnant Garden in North Wales. When planted in this way, the trees’ intense yellow flowers create a stunning canopy. Meanwhile, the potager garden here at Barnsley House was inspired by the garden at the grand French country house of Château de Villandry.
“Use must be made of the longest distances to create vistas, to lead the eye on and on,” wrote Rosemary in the 1980 book The
“The Prince of Wales commissioned Rosemary to design a garden at Highgrove. Elton John also engaged her to design a garden at his home”
Englishwoman’s Garden. “Each area must merge smoothly into the next, each have different moods and areas of light and shade … An element of surprise is essential.”
Rosemary and David Verey were given the house by David’s parents in the early 1950s. As Jennifer “Jen” Danbury, the Head Gardener at Barnsley House for eight years, explains, it was Rosemary’s vision that transformed the once “unremarkable four acres”, neglected due to the more pressing concerns of World War II, into a celebrated garden that she would eventually open to the public, drawing visitors from across the UK and internationally.
“The garden was admired by Mr and Mrs Verey’s friends at first, and then opened its gates to the National Garden Scheme in the early 1970s,” says Jen, who previously worked on the gardens at Highgrove. “Rosemary was evangelical about encouraging others to have a relationship with plants. In the 1980s, the then Prince of Wales, now King Charles, commissioned her to design and consult on the Cottage Garden he was creating at Highgrove. Elton John also engaged her to design a garden at his home.”
Continued evidence of Rosemary’s genius, says Jen, is that, “The garden has a successive flowering of bulbs throughout the early season that is planned so well. We have Narcissus ‘February Gold’ (yellow daffs, essentially), flowering and jolly to welcome you at the front of the potager garden. Planted in an adjacent meadow area, we have snake’s head fritillary poking out among blue camassias and purple alliums. And as we come into summer, the flowering shrubs, roses and perennials come into their own.” Jen says
the wedding cake tree (Cornus controversa ‘Variegata’), a small deciduous tree with a strikingly delicate, feather-like appearance, is “the plant most admired and asked about by guests”.
“The hardest question I get asked is ‘when is the best time to go to the garden?’” says Jen. “I am always quiet then for a while – it’s a good way to shut me up. I think that whenever you come, I will always find something for you to look at and love. We can’t even be let down by the weather because it is possible to get out to one or two of our follies. You can sit down with a nice glass of something, and enjoy the expansive view through the gardens.”
As for what has changed since the gardens became part of THE PIG family? “THE PIG has brought with them their vegetable garden. Although we already had been providing vegetables to the hotel for 15 years, it had not been on nearly this scale,” says Jen. “Other than that, not much has changed. The garden team will carry on in the way we have now for 20 years: picking vegetables, fruit and flowers for the hotel, offering a relaxing spot to sit or a fun place to look around.”
As for the future, “We will continue to bring back plants lost from the garden over the years, and take modern problems in our stride. I still get a kick out of cottage gardening. Just the art of gathering random plants together from all over the world, and nicknaming it British tradition!” She enjoys hearing stories from returning guests, and “seeing the pictures people keep finding and showing me from days gone by. It is a garden full of fun stories and history.”
☞ 3 minutes
Admire the Hunting Lady statue by the front of the house. This original Simon Verity sculpture was commissioned by Rosemary Verey herself.
☞ 30 minutes
Pull up a seat in our sunny courtyard at The Village Pub and settle in for a cold drink – our pub landlord, Luis, will pass it straight out to you through the beer hatch!
☞ 3 hours
The family-owned Burford Garden Company is a 20-minute drive away. Its emporium of plants, garden sundries and outdoor goodies make it the perfect haven to while away an afternoon.
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
INFO & GOINGS ON
~ HOTEL & ROOM GUIDE
~ SHEEP HUT TREATMENT MENU
~ DORSET CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON OUR CHARITY
PARTNER THE CRUMBS PROJECT
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.
THE PIG - ON THE Welcome to
BEACH
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant.
To find out our restaurant opening times, please call reception by dialling 0.
TREATMENTS
To book a treatment in our Sheep Huts, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander down through the gardens
... 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 experience deeply relaxing full-body and facial treatments using products by Tribe517, a family-run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Sheep Hut team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL (60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious massage – it’s the ultimate relaxation for mums to be. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
Scan for the full treatment menu
HUT MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Sheep Hut treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
Fresh thinking
Our local charity partner The Crumbs Project offers hospitality training, including for the neurodivergent, that is bringing new talent to the industry
“OUR FOUNDER, THE LATE ANNE GARDNER, set up The Crumbs Project back in 1997,” says Jennifer, the charity’s Funding Manager. “She was looking to help her daughter, who was living with schizophrenia, to find a meaningful occupation. The Crumbs Project originated as a way to help her and others.”
Today, the Bournemouth-based charity has a dedicated training centre and provides training in “food production and service, housekeeping, administration and digital skills” for adults aged 18-70. “Our focus is providing professional training to help people who are disadvantaged,” says Jennifer. “Our trainees are adults with disabilities, neurodivergence or a wide range of mental and physical health conditions. Most people who come to The Crumbs Project are not currently in paid employment, so we use hospitality-based training to provide them with the professional skills that mean they’re more likely to gain employment. In turn, being employed can make people more likely to be able to live more independently, and to be less socially excluded.”
The charity currently has 24 trainees, from teenagers to those in their early sixties, and offers different training programmes, with most participants spending around two years with the project. “Everyone joins and does a foundation programme, which will teach them things like teamwork, timekeeping and customer-service skills,” says Jennifer. “And then they’ll go on to specialise in some of their chosen interests.
THE PIG’S HEAD CHEF JAMES SHADBOLT GIVES A MASTERCLASS TO CRUMBS’ TRAINEES (ABOVE). TRAINEE ELLA GETS STUCK IN (BELOW)
“Having professional skills can be life-changing for social inclusion”
It could be food production and service, housekeeping or administration. We also offer a digital skills programme. I’ve seen first-hand how it can transform a person’s confidence – to go from having never used a tablet or the internet to confidently taking and uploading photos and their own notes on their training. And, of course, many daily tasks like booking a doctor’s appointment or picking up a prescription increasingly involve being able to use a smartphone.”
When the training is complete, “We aim to help our trainees get into work in the hospitality industry,” says Jennifer, “such as at local cafes here, but also at restaurants, and in the kitchens of schools and hospitals. Having professional skills, and those skills being recognised by employers, can be life-changing for social inclusion and people wanting to feel part of that society. One of our trainees did work experience in front of house at Rick Stein’s restaurant Sandbanks, and they were so impressed by him they offered him paid employment. He has now been with them for a couple of years. ”
THE PIG-on the beach is pleased to support The Crumbs Project as a charity partner. So far, this has seen PIG team members, including Head Chef James Shadbolt and Sous Chef James Rothnie, come to meet trainees and offer a cooking masterclass on how to prepare and serve pigeon.
“I was so impressed by the attitude, application and genuine passion from the trainees,” says James. “We are now planning to have some of them do work experience in our kitchen. It would be great if, for some, it might lead to part-time or full-time roles with us in the future.” The Crumbs Project’s training can include gardening skills, such as growing vegetables in their own kitchen garden, which really chimes with our ethos here at THE PIG-on the beach. “Hospitality is somewhere anyone can express themselves and show their personality; anyone who has the right attitude can succeed,” he continues. “I’m genuinely so excited by the partnership with The Crumbs Project, and look forward to passing on some of our knowledge and experience to help them in the future.”
To get involved with The Crumbs Project, as an individual or organisation, visit crumbs.org.uk
Trainees in their own words Lucy, who is neurodivergent
“Crumbs has done a lot to help me achieve my ambitions. The support, praise and recognition has really given me a boost. Crumbs has felt like a second home to me. It has changed my life.” After training with The Crumbs Project, Lucy gained permanent employment at Rick Stein’s Sandbanks restaurant.
Hannah, who has a neurodivergent disorder
“Crumbs is a friendly and safe environment and the staff made me feel welcome. I have gained so many skills and changed so much through being at Crumbs. I’ve really built my confidence up.”
She has been able to gain paid employment after completing the food production and service training.
Mark, who has Down’s syndrome and a learning disability
“I love it at Crumbs! I’ve realised how much I can do.
I can cook some really tasty things by myself now. I feel a lot more confident and have made some nice friends here.” A current trainee, he has already gained more independence at home since joining The Crumbs Project.
☞ 3 minutes
Head to the bar to see what fresh pickings are in this month’s Gardener’s G&T, crafted to make the most of our seasonal ingredients. Cheers!
☞ 30 minutes
From late spring, our polytunnels are bursting with tomatoes – you really have to see them to believe them. Ask our Kitchen Gardeners to show you the different varieties.
☞ 3 hours
Take a walk to Agglestone Rock. It’s not known how this quirky landmark, a 400-tonne, iron-rich sandstone, came to be sitting on its small hill – it quite literally looks like it fell from the sky!
GET EXPLORING...
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
INFO & GOINGS ON
~ HOTEL & ROOM GUIDE
~ POTTING SHED TREATMENT MENU
~ HAMPSHIRE CALLING: THINGS TO SEE AND DO IN THE NEW FOREST
~ THE INSIDE STORY ON HOXTON BAKEHOUSE
Welcome to
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
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant.
To find out our restaurant opening times, please call reception by dialling 0.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander into the walled Kitchen Garden
... 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 Tribe517, a family run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL
(60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious massage – it’s the ultimate relaxation for mums to be. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
Scan for the full treatment menu
SHED MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
Baked in
The bread served at THE PIG is as wholesome as it is delicious, thanks to our friends at Hoxton Bakehouse
“ON AVERAGE, I THINK a supermarket loaf of bread has between 17 and 20 ingredients,” says Florence Hellier, co-founder of Hoxton Bakehouse, an artisan bakery based in Southampton that supplies four (and counting) PIGs. “Quite frankly, it blows my mind. We’re talking about things like salt, sweeteners, saturated fats, additives, preservatives, flavourings and emulsifiers.” Massproduced bread has even become the poster child for ultraprocessed foods in recent years, with a loaf featured on the cover of Dr Chris van Tulleken’s definitive book on the subject, UltraProcessed People: Why Do We All Eat Stuff That Isn’t Food… and Why Can’t We Stop?
The good news is that it doesn’t have to be this way. Like the French, we just need to go back to basics. The 1993 décret pain (bread decree) states that baguettes must be made on the premises where they are sold and can be made only with wheat flour, water, salt and yeast – none of the “nasties”.
Like any self-respecting baker, Florence makes her sourdough with just three ingredients: flour, water and salt. Instead of yeast, she uses a sourdough starter made by combining flour (wholewheat and all-purpose) and water over the course of seven days. The recipe Florence uses hasn’t changed in 15 years, not since
FLOUR POWER: FLORENCE HELLIER AND DARREN BLAND (BELOW LEFT) OF HOXTON BAKEHOUSE
“It’s about the quality of the ingredients. If you get them right – the very best of the best – then you can expect the food to sing”
she and her partner, Darren Bland, peddled sourdough cheese toasties at Hoxton Market in east London.
“For us, it’s always been about the quality of ingredients, like Wildfarmed regenerative flour,” she says. “If you get them right – the very best of the best – then you can expect the food to sing. And I think that’s exactly how THE PIG approaches its food, too.”
We started serving Hoxton Bakehouse’s incredible sourdough and croissants almost 10 years ago. Back then, Florence and Darren worked 19-hour days and would deliver the bread themselves – usually covered head-to-toe in flour. These days, they have a considerably larger operation, with six shops and almost 200 wholesale customers. And partly due (we like to think) to our unwavering loyalty, we’ve even convinced them to bake us our own buns. “We make the delicious cinnamon morning buns exclusively for THE PIG,” grins Florence. “Everyone else gets citrus buns, but the team here wanted something a little more breakfast-y. By all accounts, these do the trick.”
Florence admits to having become something of a sourdough evangelist, offering free loaves to people who may struggle with gluten. Nine times out of 10, she says, those who were convinced they had an intolerance will come back for another loaf. “Generally, when people feel uncomfortable or bloated after eating bread, it’s because of the carbon dioxide that’s emitted as the bread continues to prove in their stomach,” she says. “A supermarket might give their bread two hours to rest and rise, adding improvers to speed up the process. We let our dough prove for 36 hours before it goes in the oven, which means almost all of the gluten is broken down.” Ultimately, it’s like van Tulleken says: if you’re in any doubt as to whether or not your food is ultra-processed, it probably is. Thankfully, that’s not something you’ll need to worry about over breakfast at THE PIG.
Visit hoxtonbakehouse.com to learn more, or enjoy Hoxton Bakehouse goodies when you stay with us at THE PIG
IF YOU ONLY HAVE ...
☞ 3 minutes
Head to the bar and order a whisky highball –Bar Manager Harvey makes a knockout version for summer, with raspberry and basil purée, a little ginger beer and lemon juice.
☞ 30 minutes
Visit our friendly chickens in the Kitchen Garden. They give us eggs that partner perfectly with some baked goods from Hoxton Bakehouse.
☞ 3 hours
A visit to Beaulieu River is a firm team favourite. You’ll often find wild animals walking through the water such as donkeys, horses, cows – and, of course, the occasional pig.
“Hoxton Bakehouse supplies us with the most delicious pastries, served fresh every day. The cinnamon buns are everyone’s favourite and go so quickly from the breakfast table! They’re incredibly tasty –perfect with a cappuccino.”
Molly White, Restaurant Manager at THE PIG
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
QR codes you’ll want to scan
Go straight to Things to Do on our website
Download one of our favourite walking routes
INFO & GOINGS ON Welcome to
~ ESSENTIAL INFO & HOTEL GUIDE
~ WHAT MAKES US UNIQUE
~ SOUTHAMPTON CALLING:
THINGS TO SEE AND DO
~ THE INSIDE STORY ON ISLE OF WIGHT TOMATOES
THE PIG - IN THE
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.
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 in the New Forest – 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.
Smoked halloumi & Isle of Wight tomatoes
Serve s 4 as a side
• 1 smoked (or regular) halloumi
• 50ml rapeseed oil
• 400g mixed tomatoes, (Isle of Wight, if possible)
• 200g rocket leaves
• 25ml balsamic vinegar
☞ VISIT OUR NEIGHBOURING 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 have time, why not head over there for lunch, dinner or just a drink in the bar – followed by a mooch around the veg beds!
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served from the Deli-bar. To find out service times please call reception by dialling 0.
TREATMENTS
If you fancy a relaxing massage or facial, then pop to THE PIG in the New Forest for a Potting Shed treatment. Call reception by dialling 0 to find out more.
CHECK OUT
Check out is at 11am.
• black pepper
Cut the halloumi into strips and halve them. Heat a little oil in a frying pan and fry the cheese for a couple of minutes on each side until it turns golden brown.
Cut the tomatoes in quarters or halves, depending on size and shape, and mix with the rocket in a bowl.
Once the halloumi has cooled a little, mix it with the tomatoes and rocket and place in a large serving bowl.
In a separate little bowl, mix 25ml oil and the vinegar with a fork, then use this to dress the salad. The halloumi is fairly salty so taste the salad as a whole before seasoning and add pepper and salt only if it’s needed.
Seeing red
How Isle of Wight Tomatoes put flavourful, heritage varieties back on the map
“UNTIL THE EARLY OR MID-2000s, all the tomatoes grown in the UK were pretty much just round and red, with very little flavour,” says Paul Thomas, Managing Director of Isle of Wight Tomatoes. In 2007, he and some friends began to explore the market for selling some of the intensely flavourful tomatoes grown on the island, experimenting with different varieties.
“A few friends and I were setting off in a transit van every weekend, going to London to set up a stall at Borough Market and farmers’ markets, and we soon found we had a queue,” says Paul, “because we had tomatoes that had been sourced and grown for flavour. That was very different to what was commonly available at the time. Tomatoes had just become a commodity that was all about price – nothing was about flavour or variety or texture.”
Buoyed by the clear signs of demand for better quality, tasty tomatoes, Paul and his co-founder established a more permanent business. “We expanded and started to grow more speciality tomatoes on the island, sourcing from seed companies all over the world to grow new and interesting varieties,” he says. Today, Isle of Wight Tomatoes employs more than 50 people and grows more than 40 varieties every year, between March and October. These include the almost-brown chocolate marmonde; yellow cherry, which looks exactly as you’d expect; green tiger, named for its colour and the faint stripes of its skin; and a heart-shaped beef tomato, coeur de boeuf.
It’s no coincidence that a successful tomato-growing business is headquartered here on the island. “Sunlight is the main food source for the tomato, and because of its geographical location, the Isle of Wight gets the highest sunlight levels in the UK,” says Paul, adding: “And as we’re a small island, the surrounding water intensifies that light. Tomatoes began to be grown here industrially in the late 1960s, and some of our greenhouses actually date from that time.”
VARIETY ACT: PAUL THOMAS (BELOW LEFT) SPECIALISES IN GROWING DISTINCTIVE, TASTY TOMATOES
“Our ethos has always been to harvest the tomatoes in the morning and deliver them to THE PIG that same day”
☞ 3 minutes
Pop down to see what fresh, seasonal salads our fantastic team have rustled up this morning in the Deli-bar.
☞ 30 minutes
Cross the road and go for a stroll in waterside Mayflower Park to take in views over the River Test. Or pop into the Dancing Man Brewery for a cheeky drink.
☞ 3 hours
The popular Calshot beach is a quick 25-minute drive away. You can have a dip in the sea, watch the boats sail by and be back in the city, all in one afternoon.
From the earliest days of the business, reusing materials and minimising food waste were natural priorities for Paul, and today, Isle of Wight Tomatoes is B Corp certified, meaning it meets high standards for social and environmental impact. Elsewhere, tomatoes are often grown in an artificial substrate called rock wool, but Paul and the growing team have chosen to do things differently. “With the rock wool, what you have left at the end of the year can only go to landfill. So, about 10 years ago, we switched to growing in coir, made from coconut husk, which is a waste product from the coconut industry.”
When tomatoes have split or have an odd colour or appearance that means they can’t be sold commercially – but are no less flavourful – Isle of Wight Tomatoes uses them in its ketchups and sauces. This has given it a product range for the off-season months to supply chefs and customers cooking at home.
The brand’s emphasis was at first firmly on the restaurant industry, and its teams continue to work with chefs and other hospitality partners to help develop new dishes and communicate the culinary possibilities of tomatoes, which at one time were an almost criminally underused ingredient in UK cuisine.
During the pandemic, Paul and his colleagues also developed a way to send tomatoes directly to customers. The brand’s now hugely popular three-kilo mixed heritage box is always sent out within 24 to 48 hours of the tomatoes having been harvested, in ecofriendly compostable packaging. “Who would have thought you could send tomatoes in the post,” he laughs.
Among the restaurants that are proud to serve Isle of Wight tomatoes is ours here at THE PIG. “One of the things that our supply chain allows us to do is leave the tomatoes on the plant as long as possible. Once you’ve harvested the tomato, it won’t develop any more sugar or flavour – bear in mind that something that’s coming to the UK from Spain or Morocco is six to eight days in transit.” In contrast, “We’re only about 15 miles from THE PIG, our ethos has always been to harvest the product in the morning and deliver to THE PIG that same day.” Ultimately, says, Paul, “When you eat a really high quality tomato, it should be a sensory experience.”
We’ll never look at a tomato quite the same way again.
Enjoy Isle of Wight Tomatoes’ produce when you dine with us and order your own at iowtomatoes.co.uk
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
INFO & GOINGS ON
~ ESSENTIAL INFO & HOTEL GUIDE
~ POTTING SHED TREATMENT MENU
~ KENT CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON THE BEST DAY TRIPS
Welcome to
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.
These days, 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, our Alitex Mottisfont greenhouse and our polytunnels, which help to nurture tender crops with heating and lighting.
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.
BRIDGE PLACE
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant.
To find out our restaurant opening times, please call reception by dialling 0.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander through the walled Kitchen Garden...
... past the raised beds, alongside the river and into our warm rustic retreats: our 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 Tribe517, a family-run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL (60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious massage – it’s the ultimate relaxation. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
The following treatments can be enjoyed in our new Treatment Wagon, tucked away in a tranquil corner of the sheep field. We are unable to take two bookings of these treatments at the same time.
SALT GLOW EXFOLIATION & MASSAGE (60 minutes)
A deep, full body exfoliation and massage using Himalayan pink salt and natural white sea salts to refine and smooth your skin. After showering, relax with a gentle, nourishing massage.
MUSCLE RECOVERY WRAP (60 minutes)
Our customised body wrap harnesses the incredible power of magnesium and turmeric to improve sleep and reduce muscle pain. An antiinflammatory lavender mask is applied to the body while your therapist gives you a relaxing foot massage to leave you rested and refreshed.
DIGEST & DETOX WRAP (60 minutes)
SHED MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
This treatment begins with a superfood body brush, followed by a body mask designed to reduce inflammation and stimulate collagen production, and a reflexology-inspired foot massage to aid digestion and relaxation. After showering, your treatment finishes with a nourishing oil massage.
Scan for the full treatment menu
Day trippers
THE PIG-at Bridge Place is in easy reach of some beautiful spring and summer day trips. Here are just a few of the places where you can make the most of a sunny day in Kent
“KENT IS A FANTASTIC holiday destination, partly because southeast England is reliably dry and bright – we get so many more sunny days than the rest of the country,” says Jamie, our Hotel Director at THE PIG-at Bridge Place. “It’s a county with beautiful beaches, countryside, quality food and drink and entertainment.”
FOLKESTONE
Named “the best place to live in southeast England” by The Sunday Times in 2024, many of Folkestone’s charms are easily accessible to visitors passing through. It’s a seaside town with a variety of beaches to choose between, including the family-friendly and aptly named Sunny Sands, not far from the main train station, as well as the shingle Mermaid Beach, where more locals swim.
Folkestone Triennial returns for 2025 (from 19 July to 19 October) bringing ambitious new commissions by leading UK and international artists to public spaces across the town. Antony Gormley, Yoko Ono and Tracey Emin have all contributed works here in the past. Some artworks from each of the three-yearly exhibitions remain permanently, with the
result that Folkestone now holds the UK’s largest outdoor public art collection. Guided tours and walking routes are free to access from Creative Folkestone. You might notice artist Rana Begum’s playfully colourful, geometric design that has transformed 120 beach huts on the seafront, or spot the Folkestone Mermaid statue by Cornelia Parker (keeping it very real with legs, not a tail) that stares out across the water at Sunny Sands.
“I know that many guests will love experiencing the 2025 Folkestone Triennial,” says our Hotel Director, Jamie. “Looking out for the new outdoor artworks is a great way to see Folkestone, and it’s beautiful on any summer day.”
For children, beyond the sea-paddling and ice-cream options, highlights include the sprawling adventure playground at the picturesque Lower Leas Coastal Park – one of the largest free, outdoor play areas in the southeast. More grown-up is the thriving artisan food and drink scene at the Harbour Arm, with its spectacular views across the channel.
~ Distance from THE PIG-at Bridge Place 25 minutes’ drive.
~ If you only do one thing Head down the colourful Old High Street towards the pretty harbour and Sunny Sands.
BEACH CHIC: ARTIST RANA BEGUM’S HUTS BRIGHTEN UP THE FOLKESTONE SEAFRONT
MARGATE
The famed seaside town that has inspired artists from JMW Turner to Tracey Emin pulls in visitors thanks to a swathe of golden, sandy beach. Overlooking the sands is the Turner Contemporary, an acclaimed contemporary art gallery with exhibitions that appeal to the seasoned art lover and the casual visitor alike (its café and gift shop are also well worth a look). Set just behind the seafront is Dreamland, the lovingly restored theme park brimming with quirky, vintage charm. As well as the requisite roller-coasters and waltzers, its offer extends to a roller disco and it is also increasingly known as a live music venue for indie, pop, dance and old-school rock legends, with acts from The Libertines to Roger Daltrey performing in summer 2025. “Dreamland has gone from strength to strength and become a major destination for the southeast now,” says Jamie. “It gets better each year, I reckon. I always hear feedback from our guests that they had a great time in Margate, generally. It’s a place that just keeps getting cooler.” Also in Margate is Northdown Brewery, which supplies quality beer to us at THE PIG-at Bridge Place, and offers outside seating for a convivial feel in the summer months. Meanwhile, the tiny family-run Tom Thumb Theatre is a cultural hub that puts on an eclectic programme of events, from music to comedy and cabaret.
~ Distance from THE PIG-at Bridge Place 40 minutes’ drive.
~ If you only do one thing Spread out on the picture-perfect beach for a few hours.
DEAL
Among the top seaside destinations of choice for those with a penchant for vintage, antique and secondhand bargains, Deal offers a range of modest, but rewarding shopping opportunities for those open to uncovering lost treasures. Deal Saturday Market typically runs every week
from 8am to 2pm, from April to October. A marketplace since 1699, it’s set in a Georgian Conservation Area at the north end of the High Street, and sells a mix of fresh fruit, veg and flowers alongside handmade products and bric-a-brac. As for the seafront, it’s a pleasingly long, easily accessible strip of shingle beach. Walk out to sea via the good old-fashioned pier, or step into one of many ice-cream parlours competing for your business.
“It gets less attention than Margate and Folkestone, but Deal is a seaside town that’s been drawing visitors and has felt ‘on the up’ for quite a while, as has Whitstable,” says Jamie. “In Kent, so many seaside towns are just on the doorstep, and we have the weather to make the most of them.”
~ Distance from THE PIG-at Bridge Place 35 minutes’ drive.
~ If you only do one thing Take in the sea views from the end of the pier.
CANTERBURY
Canterbury’s outdoor beauty spots include the exquisitely planted Westgate Gardens, once cooed over in the travel pages of The New York Times. Take a punting tour along the River Stour, which runs right through them, to see the many flowers in bloom. A huge playground, Toddler’s Cove, sits at the back of the gardens.
Canterbury was a pilgrimage site due to its stunning 11th-century cathedral, and a journey here is the focus of Chaucer’s famed Canterbury Tales. This architectural wonder continues to attract more than a million visitors annually.
“Canterbury Cathedral is a must-do if you’re in town and you’ve never seen it,” says Jamie, whose hometown this is. “The grounds are beautiful, too.” Just around the corner from the cathedral, almost hidden on a side street, is newcomer Canterbury Tails – a cat café. Feline enthusiasts aged eight and over can pet one of the 28 kitties here (book ahead).
Evening entertainment includes a plethora of atmospheric, hundreds-of-years-old pubs (for those not driving, THE PIG-at Bridge Place is a mere bus ride home).
~ Distance from THE PIG-at Bridge Place 15 minutes’ drive.
~ If you only do one thing Take in that splendid cathedral. Photos: Visit Kent
IF YOU ONLY HAVE ...
☞ 3 minutes
Make the most of your stay in the Wine Garden of England by heading down to the bar for a glass of English fizz.
☞ 30 minutes
Our Garden Oven opens for summer from 5 April – tucked away behind the Kitchen Garden, it is the perfect secluded suntrap for relaxing with a fresh flatbread and a glass of something cold.
☞ 3 hours
Treat yourself to one of our new deeply relaxing wrap treatments in our Potting Shed Treatment Wagon. Your therapist will leave you feeling seriously rested, relaxed and refreshed.
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
INFO & GOINGS ON
~ HOTEL & ROOM GUIDE
~ POTTING SHED TREATMENT MENU
~ SUSSEX CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON AWARD-WINNING WINEMAKER GUSBOURNE
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.
Welcome to
THE PIG -IN THE
SOUTH DOWNS
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served in the restaurant.
To find out our restaurant opening times, please call reception by dialling 0.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0.
CHECK OUT
Check out is at 11am.
Wander through the walled Kitchen Garden...
... 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 Tribe517, a family-run, natural skincare brand that handcrafts its products in the beautiful south Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced botanical ingredients that help care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.
Good to know
Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.
Potting Shed Treatment Menu
Speak to our reception team to book a treatment
LUMINANCE BRIGHTENING FACIAL (60 minutes)
A luxurious treatment packed with the brightening benefits and relaxing scent of orange blossom to even out the skin’s complexion, tone and appearance for a radiant glow.
CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes)
This perfectly tailored treatment includes a facial massage designed to leave your skin visibly plump and lifted. Your therapist works with traditional gua sha stones to refine the skin and promote a radiant and hydrated healthy complexion.
UPPER BODY UNWIND (60 minutes)
A personalised massage targeting your back, arms, face and scalp. Your treatment begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial where your skin is thoroughly cleansed and treated with a facial balm tailored to your needs.
MUM TO BE (60 minutes)
Melt away in this truly luxurious relaxing massage. Your bump is treated to a gentle exfoliation, cleanse and a nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester.
HOT STONE MASSAGE (60 minutes)
This deeply indulgent body massage uses aromatherapy oils and volcanic stones to ease stress and improve blood circulation. It is said that one stone movement is equivalent to ten hand movements.
BESPOKE MASSAGE (60 minutes)
Indulge in our bespoke full body massage, where we craft a personalised experience just for you. Our skilled therapists use a carefully blended selection of natural oils to help your body and mind really relax.
SALT GLOW EXFOLIATION & MASSAGE (60 minutes)
A deep, full body exfoliation and massage using Himalayan pink salt and natural white sea salts to refine and smooth your skin. After showering, relax with a gentle, nourishing massage.
MUSCLE RECOVERY WRAP (60 minutes)
Our customised body wrap harnesses the incredible power of magnesium and turmeric to improve sleep and reduce muscle pain. An antiinflammatory lavender mask is applied to the body while your therapist gives you a relaxing foot massage to leave you rested and refreshed.
DIGEST & DETOX WRAP (60 minutes)
SHED MEETS SPA
Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. Dreamed up by THE PIG’s former Creative Director, Judy Hutson, her vision was to “fill the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”
This treatment begins with a luxurious superfood body brush, followed by a body mask designed to reduce inflammation and stimulate collagen production, and a reflexology-inspired foot massage to aid digestion and relaxation. After showering, your treatment finishes with a nourishing oil massage.
Scan for the full treatment menu
Glass Act
English wine is on the up – and none more so than that of our neighbours Gusbourne
OF ALL THE INCREDIBLE ENGLISH WINEMAKERS, Gusbourne stands apart, not because it’s the only three-time winner of the IWSC English Wine Producer of the Year, but because it is the master of two entirely distinct terroirs. “Ours is an estate of two parts: one in Appledore in Kent and one in West Sussex,” says Emily Miles, Gusbourne’s Head of Brand, who has actually walked the 100-mile pilgrim trail connecting the two sites. “In Sussex, at Selhurst Park vineyard, we’re surrounded by chalk pathways and rolling downland,” she says. “Whereas in Kent, there is Wealden clay, and the profile of the coastline changes from towering cliffs to a gentle taper towards the Saxon Shore Way. These two discrete terroirs are key to Gusbourne’s winemaking.”
Master Sommelier Laura Rhys, who is the company’s Global Brand Ambassador, believes you can taste the difference between the two sites in the glass. “The clay in Kent builds more muscular wines, with roundness, fullness and body,” she says. “In Sussex, a predominance of chalk builds elegance and poise.” It’s an enviable position that gives Head Winemaker Mary Bridges options: bring together these complementary styles to create beautifully balanced blends or dial in on the differences, showcasing them in still and sparkling singlevineyard bottlings.
Mary is one of the UK’s youngest Head Winemakers (if not the youngest) and Alastair “AJ” Benham, Gusbourne’s Head of Wine Operations, was named as one of industry bible Harper’s Wine & Spirit’s “30 under 30”.
A TALE OF TWO TERROIRS: GUSBOURNE HAS VINEYARDS IN KENT AND SUSSEX. HEAD WINEMAKER MARY BRIDGES (BELOW)
“Winemaking is one of the last truly artisan ways you can make a living”
“In France, there are still a lot of much older winemakers because often it’s something that’s passed down through generations. Whereas some of the more up-and-coming regions like the UK have much younger personnel, often fresh out of university looking for a career,” explains Mary. “And that’s great for pushing the envelope. AJ and I started a little label, Winemakers’ Edition, which allows us to be a bit more experimental – we made our first ever still wine from Sussex and are currently playing around with an amphora.”
For AJ, there’s a simplicity to winemaking, especially Gusbourne’s low-intervention approach, that’s all but lost in contemporary life. “It’s one of the last truly artisan ways you can make a living,” he reckons. And there’s a lot to be said for that.
THE PIG’s wine team have been fans ever since Gusbourne released its first vintages – the Brut Reserve 2006 and Blanc de Blancs 2006 – to critical acclaim in 2010. These were wines that beautifully encapsulated the areas surrounding THE PIG-at Bridge Place and THE PIG-in the South Downs – so, naturally, both hotels (and, indeed, the rest of the group) have championed Gusbourne since opening. But as delicious as its vintages invariably are, it’s also Gusbourne’s approach to regenerative agriculture and low-intervention winemaking that caught our attention at THE PIGs.
As a founding member of Sustainable Wines of Great Britain, Gusbourne is fully committed to measuring, understanding and reducing its carbon footprint beyond the winery and vineyards.
“Attention to detail, sustainability and provenance are all really important to the way we craft our wines,” says Rebecca Nightingale, Account Manager at Gusbourne. “And they’re every bit as important to THE PIG, who were early adopters when it came to championing English wine. The PIG team really cares about the winemaking and story behind each bottle – and they’re hugely knowledgeable, too.”
You’ll find Gusbourne wines at all of our PIGs
☞ 3 minutes
Stroll down to the vineyard when the sun goes down and look up at the sky – we are one of only a handful of Dark Sky Reserves in Britain, and the stars are breathtaking. Trust us!
☞ 30 minutes
In the light of day, head down to our vines where you might be able to spot some grapes growing from the bud burst. They’ll continue growing through summer, ready for an autumn harvest.
☞ 3 hours
Treat yourself to one of our new deeply relaxing wrap treatments in our peaceful Potting Sheds tucked away in the Kitchen Garden greenhouse.
From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.
THE PIG HAS CHAMPIONED
GUSBOURNE SINCE IT RELEASED ITS FIRST VINTAGES IN 2010
HOUSE OF HACKNEY
CO-FOUNDER
MIDNIGHT (FAR RIGHT)
Temple of bloom
Characterful
prints by the intriguing House of Hackney have proved the perfect fit for our PIGS
LEGEND HAS IT, WHEN THE PIG’s former Creative Director, Judy Hutson, first saw Moon Garden Midnight, a new botanical print from interiors brand House of Hackney, she burst into tears. It’s safe to assume they were tears of approval because it wasn’t long before we started noticing wallpaper, cushions and curtains with that same print dotted around the place. Besides, Judy has made no secret of her passion for the brand, once enthusing that House of Hackney is “just so correct for us” because it “reflects how we are rooted in tradition” with “a playful quirkiness that differentiates us from the norm”.
Javvy M Royle, one half of the husband-and-wife duo behind the brand, is equally effusive about Judy and her design ethos. “I think we have the same kind of outlook on life,” says the designer from his home in Cornwall, 40 minutes from THE PIG-at Harlyn Bay (a journey he’s come to know well). “We both take inspiration from nature and try to bring the outdoors in. If House of Hackney opened a hotel, it would basically be THE PIG.”
Flattery aside, there’s a lot our companies align on. We both launched in 2011, spotting gaps in our respective markets for something decidedly more British. House of Hackney’s manifesto – “Built upon the foundations of creativity with purpose, integrity in our actions and compassion for people and planet” – sounds like something we might have said. The great William Morris is clearly a huge influence on the brand’s prints as well as its approach to business and the environment.
Javvy jokes that Morris was “doing B Corp” long before its time. “I think B Corp is a really brilliant thing,” he says, of the recognised certification for a company’s considered impact on society and the planet. “I think it’s the right way of doing business. At House of Hackney, we’re no longer satisfied with being merely sustainable, we’re aiming to be measurably regenerative. For us, it’s become a restoration project where we’re trying to actively heal and restore our business touchpoints and communities where we have an impact.”
“We take inspiration from nature and try to bring the outdoors in”
With that in mind, the team has worked out a “true cost” per metre of wallpaper and fabric, factoring in the often-unspoken social and environmental costs. The exercise has shown that 70 per cent of the brand’s environmental and social impact comes from its cotton fabrics and 20 per cent from wallpaper production. “This has focused our attention on finding solutions for these product categories, as well as continuing to experiment with new material and manufacturing innovations, such as mycelium and cork products,” explains Javvy. “In 2023, we protected over 150 acres of Ancient and Endangered Forests through our partnership with the World Land Trust, which compensates for more trees than we use in our annual wallpaper production.”
“He was a true craftsman,” says Javvy. “But also a revolutionary. He was against mass production, mass pollution and industrialisation. He employed a lot of women and gave good wages. Before him there was William Blake, so I think every 100 years someone comes along and tries to take up this crazy baton. I’m not saying that’s us, but that’s what we’re about: preserving arts and crafts for the next generation. You can’t get these things back once the knowledge is lost.”
A mission statement from Javvy and his wife, Frieda Gormley, on House of Hackney sounds a lot like their hero, Morris: “Leaving a legacy is not about leaving money in the bank, it’s about leaving our world better than how we found it. Nature doesn’t belong to us, we are Nature. And we have a responsibility to tend to it with care, not just for ourselves, but for those yet to come.”
Then again, wasn’t it Morris who once said “Have nothing in your houses that you do not know to be useful or believe to be beautiful”? Or was it Javvy? Maybe Judy…
Enjoy House of Hackney at our PIGs, and at houseofhackney.com
Simpsons Spritz
• 2 lime wedges
• a slice of ginger
• 20ml lime basil cordial
• 20ml dry port
• 60ml Simpsons Railway Hill Rosé 2023
• 60ml Fever-Tree Mexican Lime Soda
For the lime basil cordial (makes 500ml)
• the peel from 2 limes basil (a generous handful totalling the same weight as the lime peel)
• 250g sugar
To make the cordial, put the lime peel and basil in a saucepan
and cover with 250ml water and the sugar, then bring to the boil. Remove from the heat and allow to cool. Once fully cooled, strain the cordial into a glass bottle or container using a fine strainer.
For the cocktail, add the lime wedges and ginger together in a cocktail shaker. Muddle together with 20ml of the lime basil cordial and the dry port. Add ice and shake hard until the mixer gets cold. Double-strain the mixture using a fine strainer into an ice-filled wine glass and top with the rosé and lime soda. Give everything a quick stir with a bar spoon and garnish with a large fresh basil leaf.
What to drink with this dish…
Our PIG Head Sommeliers recommend three perfect pairings for this comforting classic
Sugrue South Downs Rosé Ex Machina, Sussex, 2016
Composed of a blend of 50% pinot noir, 20% pinot meunier and 30% chardonnay, this foodie rosé hits all the right notes for our crab on toast. Upfront crunchy red apple and ripe hedgerow fruit complement the recipe’s fragrant basil, while the mature backdrop of spice and umami character sits brilliantly with the buttery, toasted sourdough. We love this style of rosé at THE PIG!
Stopham Estate Pinot Gris, Sussex, 2023
This English pinot gris is the perfect companion to a dish that celebrates both freshness and indulgence. Bursting with tropical aromas of ripe mango, juicy peach and zesty citrus, it has a hint of sweetness with a lively acidity to balance the rich, creamy crème fraîche. A true taste of summer, come rain or shine.
Gusbourne English Rosé, Kent, 2023
This pinot noir rosé from Gusbourne is bursting with vibrant aromas of strawberries, raspberries and orange zest, and is very similar to Provence rosé. The light colour and tannins complement the delicate flavour of the white crab meat, while the vibrant acidity will cut through the richness.
Hand-picked crab & garden basil on toast
Crab sandwiches are a British summer favourite, and this is our nod to that tradition – not a sandwich, but all the same components – so simple and yet deeply satisfying. Lovely for lunch outside on a summer’s day – maybe with a few freshly picked garden leaves.
Serves 4–6
• 250g white crab 25g crème fraîche
• salt and pepper zest of 1 lemon
• 8 basil leaves, thinly sliced sourdough bread
• butter a few leaves of purple basil (to garnish)
• borage flowers (to garnish, if you happen to have them)
Make sure there is no shell in the crab meat and set aside somewhere cool.
In a bowl, mix the crème fraîche, some salt and pepper, lemon zest and the sliced basil leaves. Add the mixture to the crab, one spoonful at a time, to get the right consistency, as you don’t want it to get too heavy. Check the seasoning and place on toasted, buttered sourdough bread. Garnish with purple basil leaves and borage flowers, if you have them.
ARE THE FUTURE OF CARING AND CONSIDERED HOSPITALITY OUR PIG PEOPLE
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 on-site smokeries and upcycled chicken sheds, we love anything homemade and ultra-local. Each of our 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 believe that our team of almost 1,000 talented professionals working across our hotels –chefs, kitchen gardeners, waiters, sommeliers, bar teams, housekeepers and everyone behind the scenes – is helping to shape the future of caring and considered hospitality. From the newest apprentice to the most experienced manager, they are what make the PIGs 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!
How to build a bug hotel
Homemade bug hotels are a striking feature in our PIG gardens – attracting a wide range of minibeasts, as well as the admiration of many of our guests. Here’s how to make your own at home.
You will need
• 4-6 wooden pallets
• some bricks
• 6-12 plastic bottles
• bamboo canes – as many as you can find!
• old cardboard
• leaves
• stones / pebbles
• twigs / loose bark
• straw
• old tiles, plant pots and other bric-a-brac
1 - Place a wooden pallet in your chosen location. On top of the pallet, lay bricks around the corners and across the middle.
2 - Place your next pallet on top of this and repeat the process for all of your pallets.
3 - Cut off the top two-thirds of your bottles. Fill up half of them with bamboo canes and the other half with rolled-up cardboard. Place these inside the hotel.
4 - Fill in the remaining spaces with more bricks, leaves, stones, pebbles, twigs, loose bark and straw.
5 - Add in any extra materials you want to recycle, eg old pipes, carpet, toilet-roll tubes, tiles and plant pots. Be creative – add a welcome sign or give your hotel a name!
James Woodward
Restaurant Supervisor at THE PIG-at Bridge Place
A much-loved member of our team here, James has been an integral part of life at THE PIG-at Bridge Place since 2019. While working with us in a variety of roles, he passed his PIG apprenticeship with distinction and in record time, and won a place on our Homegrown Entrepreneurs scheme to develop future leaders.
WHEN I MOVED TO KENT FROM MANCHESTER, I took on a bartender role at THE PIG-at Bridge Place. I was thinking, “cool, that’ll be a job just while I get on my feet” – but then I found I didn’t want to leave! I have had opportunities here to really make progress in my career.
I COMPLETED OUR TEAM LEADER apprenticeship scheme, and am now on THE PIGs’ Homegrown Entrepreneurs scheme for leadership roles. I had a bit of a fire in me that I wanted to do more, and, thanks to encouragement from the people I have worked with here, that’s what THE PIG has been helping me to do.
THE TEAM HAS REALLY SUPPORTED ME. When I was training here, I was struck by how guest-focused the service is. We were told to treat THE PIG like our house: we look after guests just as carefully as we would in our own home. I have moved house a lot in my life, and that stuck with me. THE PIG really feels like a home to us all.
SINCE 2024, I HAVE WORKED in the restaurant, and have been lucky enough to be promoted to Supervisor. It means planning the day from start to finish and addressing any issues that come up. I love problem-solving. At the start of each day, I try to park my own agenda and listen to the team. I find that’s a better way to ordering of stock, for us often means going into storage and getting hold of interesting stuff that [former Creative Director] Judy has picked out – all the little antique plates and spoons.
THERE’S A LONG before I’m a department manager, but I’d love to be able to help other people to develop
Spotter’s guide: great spotted woodpecker
In the UK, the great spotted woodpecker begins to appear in late May and early June. The bird has what the RSPB calls “a very distinctive, bouncing flight”. Almost cartoonishly striking in appearance, with black, white and (on males) red feathers, these shy birds can nevertheless be hard to see, given their fondness for clinging close to tree trunks and branches. You might hear one before you see it, thanks to the loud drumming sound of its beak on bark.
BEFORE IT WAS A PIG...
It’s a 17th-century farmhouse whose original name was Whitley Ridge Lodge, and whose first occupant was George Bright, an English stage actor of the 17th and early 18th century. What do we know the property as today?
A) THE PIG in the New Forest
B) THE PIG-at Harlyn Bay
C) THE PIG-near Bath
[Answer on page 3]
As a matter of fact
On 29 December 1170, Canterbury Cathedral – the stunning medieval pilgrimage site not far from THE PIG-at Bridge Place – was the scene of a decidedly unholy murder. Who was killed here?
A) King Henry II B) The Archbishop of Canterbury C) Joan of Arc [Answer on page 3]
PIG HACKS NO. 6
Dolly tub TABLES
Galvanised vintage washing bins can be repurposed as bedside tables –just add a stone or timber top.
To help support bird life, we have installed more than 150 nesting boxes across our PIGs.
HALL OF FAME
MAVIS
The black resin pig statues that sit proudly outside of all of our PIG properties were modelled on one specific, real-life pig. Named Mavis, she was an Oxford Sandy and Black, owned by the sculptor Brendan Hesmondhalgh in the early 2000s. Mavis served as the muse for a clay sculpture initially, and later for 20 bronze resin pieces that were eventually sold to THE PIGs. We salute you, Mavis. Your legacy lives on, welcoming our PIG guests across the country.
THE PIG IN NUMBERS...
1,000,000
seeds sown in our New Forest nursery in 2024 to supply our Kitchen Gardens.
2,005 hours spent volunteering for local charities by our PIG teams in 2024
1,600
... find out more here
candle ends collected from our PIG restaurants and recycled with the Recycled Candle Company in 2024
OVER AND OUT