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2025

Hogwash THE SEASONAL DISPATCH

CALL OF THE WILD The power of natural beauty Wines made with you in mind Sneaker peek: our chic trainers

+ hotel guide + news + outings + recipes HOGWASH \ AUTUMN / WINTER

PIGGY BITS

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FOR AG ER’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 Peter, our master forager at THE PIG in the New Forest

In summer 2025, we celebrated the first birthday of The Village Pub – our very first PIG pub, just across the road from THE PIG-in the Cotswolds, in the idyllic village of Barnsley. Since it opened its doors on 14 June 2024, our charming English country inn has become a beloved part of the community – a friendly hub for PIG guests, as well as our fantastic neighbours and regulars, to enjoy proper British pub food, local ales and perfectly poured Guinness. And enjoy them we did! In our first year, we popped almost 900 bottles of fizz and dished up more than 8,700 bar snacks. (Our crispy potatoes were a top favourite – you’ll have to try them to see why.) We pulled over 6,730 pints of our much-loved LOL Lager, from our friends at Stroud Brewery, and dished up more than 4,680 of our classic homemade pies. A very big cheers from us to you, for making our first birthday one to remember. Swing by and see us this season – we’ll have the fires roaring, a table ready and a cold one waiting for you.

Hunker down with us There’s no better time of year to bring the gang together again – and at THE PIG, we truly love nothing more than welcoming everyone round to our house on a cosy evening. So, we’re fully embracing the season of hosting and putting on a fantastic line-up of unmissable PIG events for you and your favourite people this autumn and winter. From foodie workshops to wild foraging and wine courses to rustic supper clubs with fantastic speakers, find out more and book your space at thepighotel.com/events. And if you’re looking to throw your own bash, we have plenty of seriously special PIG spaces for private hire. To discover where you could be celebrating, visit our Gather & Celebrate page at thepighotel.com.

SEPTEMBER – DECEMBER Sloe berries For sloe gin, jams and jellies. Rosehips Rich in vitamin C and traditionally used to make rosehip syrup. Beefsteak fungus Beautiful, bright red edible mushrooms. Crab apples Small, tart apples perfect for jellies, jams and butters. Ceps Among the most highly regarded wild mushrooms. Hen of the woods Large wild mushrooms that appear at the base of oak trees. Winter chanterelles Frost-resistant wild mushrooms. Hedgehog fungi Have “spines”, hence the common name. Great in sauces. Pennywort A crunchy and succulent wild green leaf. Horseradish root Can be used in the same way as cultivated horseradish. Hairy bittercress Not hairy or bitter! Tastes a little like watercress.

JANUARY – MARCH Three-cornered garlic Its long, thin leaves have a garlic/onion flavour. Chickweed A great salad green. Douglas fir Use needles in syrups and as a flavouring. Alexanders Taste like celery and parsley. Crow garlic Looks like a chive, but has more of a garlic flavour. Wild chervil Young leaves that can be used like parsley or as a garnish. Wild garlic Perfect for pesto. Use the leaves, flowers and seeds – not the bulb. Stinging nettles Ideal for soup. Gorse The small yellow flowers have a coconut-like flavour and can be used for syrups, infusions and tea.

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

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☞ SET THE BAR Take a peek inside your PIG bedroom larder and you’ll find three brand-new bottled cocktails that have been expertly muddled and mixed to help you to sit back and unwind during your stay. Choose from a Negroni, an Old Fashioned and a Strawberry Cosmopolitan, and simply pour into a rocks glass (over ice, if you like it extra cold). None of the fuss; all of the frivolity. We’ll drink to that.

Chinese artichokes, brussels sprouts, sprouting broccoli

AND WE’RE PLANTING… Garlic, onions, broad beans, winter salads, cabbages, leeks, tomatoes, aubergines

☞ EXTRA HELPINGS

Notes from the Kitchen Garden

In summer 2025, our PIG people took to the saddle for the Summer Cycle Challenge, organised by our charity partner Hospitality Action, which supports people who work in the hospitality industries with help and advice during any tough times in life. Our PIG team pedalled over 103 miles together, and were proud to raise £1,115. This has been topped up further by our generous guests, with voluntary £1 donations on food bills across THE PIGs throughout July and August, helping to raise more vital funds for a cause very close to our hearts.

During November and December, we will start to harvest more of our root crops, such as celeriac, parsnips, Jerusalem artichokes and Chinese artichokes, for our menus. We also plant salads in our polytunnels, as the heating, lighting and protective covers help to nurture these tender crops over the colder months. Our winter salads, leeks and brassicas can be harvested daily throughout the winter until the very last of them finish in April. Towards the end of January and February, we sow thousands of tomato, pepper and aubergine plants – so there’s always plenty to do to keep us busy and excited for what’s to come in spring. Come rain or shine, our teams will be out every day in the Kitchen Gardens to pick the freshest produce for our menus – even on Christmas Day! We’re always more than happy to show you what’s new and what’s in season, so do pop down to say hello and see what we’re up to.

Join us in our Kitchen Gardens Enjoy a free guided tour of our Kitchen Gardens across THE PIGs (excluding THE PIG-in the wall and The Village Pub), every day at 11am. Our kitchen gardeners are always happy to answer any questions you have, and

we can even lend you a pair of wellies. Simply speak to our friendly reception team and come and join us for a morning tour. thepighotel.com/events/kitchen-garden-tours-atthe-pigs

[Back page answers: B, THE PIG-in the South Downs; B]

Ollie, our Kitchen Garden supremo, shares a seasonal update from the veg beds As the warmer months begin handing over the reins to autumn and winter, we sit down with the chefs and review all the produce we’ve planted and harvested over the past few months – and start planning for the season ahead. Each Head Kitchen Gardener creates a week-by-week plan of the calendar year, so we can plot with the kitchen teams what produce we want more of and which new varieties we would like to try, to introduce new ingredients to our menus. In early autumn, we start getting garlic and onions in the ground so they will be ready to harvest next June and July, and we start to sow broad beans to plant out in November. One of my absolute favourite crops, winter squash, can be harvested from mid-autumn – the trick is to let it cure for a few months so the flavour is really enhanced to its full potential. Squash is so versatile, and our chefs love working it into soups, stews, gratins and tarts, mixing it with grains and salads, or even serving it on its own as a simple side dish.

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☞ ON THE NICE LIST Stuck for a pressie idea? We’re here to remind you that we offer gift vouchers, which your loved ones can put towards their favourite way to unwind at their preferred PIG. Leave it up to them to decide how they’d like to redeem it or give a dedicated voucher for a Potting Shed treatment, three-course lunch or supper, or a sleepover. Visit gifts.thepighotel.com

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

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A cut above “WE DESIGNED THESE WINES to pair beautifully with THE PIGs’ typical menu styles,” says Gaddo Castelli, of winemakers Tenuta Fertuna. “From the garden-led plates to meat dishes with richer sauces, we wanted the wines to be flexible across different dining occasions, and to create wines that can be enjoyed alone or with food.” Gaddo is referring to THE PIG Cut range of three high-quality house wines: a red, a white and a rosé. Modest in number, these wines pack a punch when it comes to complex flavour. They are created in Italy by Gaddo and his team at the Tenuta Fertuna winery in Tuscany, specifically for our PIG guests. “With THE PIG group, you’re never going to get a house wine that’s just mass-produced or impersonal, because we all know that PIG guests simply won’t want that,” says Alan Montague-Dennis of wine importer Mentzendorff, which helps to bring THE PIG Cut wines to your glass. “They have come for a memorable experience, in a hotel that has a Kitchen Garden and a real sense of place. Truly good wine can contribute to that feeling that you had a wonderful stay somewhere.” This is where Tenuta Fertuna comes in. The independent family business was established in the 1990s and operates at a small scale for trusted clients. Its vineyard is set in the Maremma, a secluded region in the south of Tuscany. “The Maremma is a relatively new area of Tuscany in terms of being a focal point for wine, especially the sangiovese grape,” says Alan. “It’s in close proximity to the Mediterranean, which is important because of global climate change. Throughout Tuscany, we’re experiencing extremes of climate now, and during the summer, temperatures can be well into the 40s. The sea breezes from the Mediterranean can balance that by cooling the vineyards.” The winemakers at Tenuta Fertuna are well aware of the need to adapt to global climate change, but also not to overly contribute to it. The winery holds Equalitas status, which can be loosely understood

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as the Italian wine industry’s equivalent of B Corp. This speaks to a brand’s sustainability credentials and its performance in terms of environmental, social and ethical responsibility. A shared approach to having a minimal impact on the environment and doing business in a socially responsible way is part of what drew our PIG team to develop wines with Tenuta Fertuna, and vice versa. “We have installed three reservoirs, so we’re recycling our own water and can irrigate when necessary,” says Gaddo of the winemaker’s operations. “We are careful in how we source our glass, we recycle our bottles and we use recycled hopsack paper on our labels, which required us to develop a special glue.” While climate change is a worry, and 2020 may not have been a good year for most of us, “spring 2020 brought our best weather in decades”, says Gaddo. This was very much to the advantage of THE PIG Cut Red 2020 vintage, which was aged for four months in oak and instantly won over many of our guests (not to mention team members) when THE PIG Cut wines launched. The 2020 white, meanwhile, is crisp and vibrant, better suited to lighter dishes. Its blend of sangiovese and vermentino grapes yields a delicate, floral wine, which our sommeliers describe as having “soft notes of white fruits and elderflower”. The results of our PIG partnership with Tenuta Fertuna are three house wines we can be truly proud of, which even the casual wine-drinker can tell at a sip are a cut above the competition. Plus, we have to pop over once in a while to make sure they’re doing it right! “Every year, we take some of our PIG team out to the vineyard so they can see what’s going on,” says Alan. “The winemakers have such a great attitude, and nothing is too much trouble for them. Creating THE PIG Cut wines is a wonderful collaboration.” Try THE PIG Cut wines across our restaurants, at our bars and from your PIG bedroom larder, and buy online at gifts.thepighotel.com

“The sea breezes from the Mediterranean cool the vineyards”

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THE CON VERSA TION

e r e w e w , s G I P E “At TH y it il ib x le f r o f g in look to collaborate on treatments” A shared appreciation of effective natural ingredients for spa treatments unites these two wellness experts OUR WELLNESS DIRECTOR, Harpreet Ghatora, was excited to bring natural and ethically sourced spa-product brand Tribe517 to our PIG treatment spaces. Claire Caddick founded the brand in her family’s barn in South Wales in 2016 (with a name paying tribute to her late best friend, a police officer whose collar number was 517). In the decade since, Claire’s effective, natural and frankly amazing-smelling products have won Tribe517 many loyal fans – including us. HARPREET GHATORA When I heard people talking about Tribe517, and how you made really effective products from natural, ethically sourced botanical ingredients, I knew I wanted to check out your brand. That was when we at THE PIG asked to try some samples and to meet up. I loved coming to see you in your barn in Wales. I remember the first thing I said was that we were looking for the flexibility to collaborate and have products that could fit with what we want our treatments to do… CLAIRE CADDICK We were absolutely on the same page from the beginning with that. We love to collaborate. So many of the big global spa brands want to train therapists to roll out exactly the same treatments, a “one size fits all” approach, because they operate at such a huge scale. We worked out what suited

THE PIGs’ therapists and teams, and the needs of PIG guests. That’s how I prefer to work, as part of a holistic approach, but it’s actually quite rare. HG It was a real “ahhh!” moment for me that we shared that approach. When I developed our Classic Sculpt Prescriptive Facial, for instance, I found that using the Tribe517 Balm helped the Chinese gua sha facial tools that sculpt the face to slide perfectly smoothly across the skin. It’s such a bespoke facial that’s different for everybody. CC Our “hero” Tribe517 Balm was our first product when we started the business about ten years ago, and it is still a real favourite, even though we now have 32 products in our range. We don’t use any allergens or synthetic ingredients, and with natural ingredients, we have the luxury of being able to mix them and try new combinations, like a chemistry set. Some combinations simply smell better together, for example. If you use a lot of unnatural ingredients, you can’t play with them in the same way. HG So many brands will put what seems like 10 million ingredients into a spa product. Some people are almost predisposed to think that a product with more ingredients is going to be better than one with just a few, but, if anything, I find it’s the opposite. What you do ticks so many boxes for me – such as using honey

HARPREET

from your own hives, for example, the same way that we at THE PIGs always look to local ingredients. CC Yes, we’ve got a 120,000-strong colony of bees here in Wales for our Wild Honey Butter and our Wild Honey Mask, which is 90 per cent pure honey. We add to that narcissus (or daffodil) oil, tuberose and hyacinth. When you open that jar – oh, my goodness! – it smells like a country garden. I know it’s been popular with PIG guests, which is great. And with ingredients that aren’t grown here, I will usually know who the farmer is and where the ingredients come from. It’s very much “field to face”. HG It’s never been the PIG way to do any kind of hard sell. But what I notice is that a lot of the people who come for a treatment find the products very effective, and they genuinely want to know what they are. CC That’s fantastic to hear. Like you and the teams at THE PIGs, I was banging the drum for natural ingredients when it didn’t seem as fashionable as it does now. At the end of the day, whatever our environmental credentials, people will only feel loyal to a product or a treatment if it genuinely delivers results for them. Try Tribe517 products when you book a 60- or 90-minute treatment at any of our PIGs

“When you open that ja r– oh, my goodness! – it sm ells like a country garden” CLAIRE

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INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ KENT CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY ON GILDA BAKERY

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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 special house where the good times always roll.

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Speak to our reception team to book a treatment LUMINANCE BRIGHTENING FACIAL (60 minutes £125, or 90 minutes £170) A luxurious treatment to even out the skin’s complexion, tone and appearance for a radiant glow. Upgrade to 90 minutes to start your facial with a back, neck and shoulder massage, with or without hot stones. CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes £125, or 90 minutes £170) This tailored treatment includes a facial massage to leave your skin visibly plump and lifted. Your therapist works with gua sha stones to refine the skin and promote a radiant complexion. Upgrade to 90 minutes to start your facial with a back, neck and shoulder massage, with or without hot stones. UPPER BODY UNWIND (60 minutes £125, or 90 minutes £170) A personalised massage targeting your back, arms, face and scalp. It begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial. Upgrade to 90 minutes to include a soothing massage to promote deep restoration and muscle relief. MUM TO BE (60 minutes £125, or 90 minutes £170) Melt away in this truly luxurious massage. Your bump is treated to a gentle exfoliation, cleanse and nourishing remedy balm to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester. Upgrade to 90 minutes to include a mini facial.

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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

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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.

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. It was dreamt up by THE PIG’s former Creative Director, Judy Hutson, whose 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.”

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HOT STONE MASSAGE (60 minutes £125, or 90 minutes £170) 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. Upgrade to 90 minutes to include a facial massage with a specialist oil. BESPOKE MASSAGE (60 minutes £125, or 90 minutes £170) An indulgent personalised experience just for you, crafted by our skilled therapists, using carefully blended natural oils to help your body and mind relax. Upgrade to 90 minutes to include a facial massage with a specialist oil. 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 for these treatments at the same time.

SALT GLOW EXFOLIATION & MASSAGE (60 minutes £125) A deep full-body exfoliation and massage using Himalayan pink salt and natural white sea salts to refine and smooth your skin. After showering, your treatment finishes with a nourishing oil massage. MUSCLE RECOVERY WRAP (90 minutes £135) Our customised body wrap harnesses magnesium and turmeric to improve sleep and reduce muscle pain. An anti-inflammatory lavender mask is applied to the body while your therapist gives you a relaxing foot massage. DIGEST & DETOX WRAP (90 minutes £135) This treatment begins with a superfood body brush, followed by a body mask to reduce inflammation and stimulate collagen production, and a reflexology-inspired foot massage. Finish with a nourishing oil massage.

Scan for the full treatment menu

The accidental baker

BREAD WINNER: GILDA BAKERY FOUNDER JON WARREN (BELOW)

Many of us tried making sourdough in lockdown. But for the founder of Gilda Bakery – whose bread and buns we love here at THE PIG – it was the start of a life-changing adventure SO MANY PEOPLE STARTED BAKING their own sourdough during the Covid lockdowns that, together with mastering Zoom meetings, breadmaking became a defining cliché of the era. The difference for Jon Warren – who had recently moved back to his native Kent after working in food tours and hospitality in San Sebastian, Spain – is that his amateur breadmaking was so well received, it became a new career. “I’ve always loved that moment when you hand someone something that you’ve made with your own hands,” says Jon, whose business, Gilda Bakery, is based in Bishopsbourne, in an area of outstanding natural beauty close to THE PIG-at Bridge Place. “I was just making sourdough at home for friends and family, and neighbours would say, ‘Can I have an extra loaf, and I’ll pay for it?’ I realised it could be a business. I started baking bread in our kitchen. By 2021, I had Macknade – which has a food hall in Faversham, and had been one of my customers in my food-industry work in Spain – saying they would like to take an order from me every day. Suddenly, wow, I’m a baker.” These days, the business has grown to the point that Jon no longer bakes himself, but oversees a busy in-house team. Gilda’s bread and baked goods are sold at Kent food markets, including on Folkestone’s Harbour Arm, and to wholesale clients. Customers THE PIG-AT BRIDGE PL ACE \ HOGWASH \ AUTUMN / WINTER

“I realised it could be a business. Suddenly, wow, I’m a baker” can also buy or tuck into them on site at the Bishopsbourne HQ. The idyllic countryside location has seen Gilda become a destination bakery, where customers drop in to refuel on buns and croissants, or stock up on bread and treats to take home. Many customers are long-standing fans. “There are people who regularly drive quite some distance just to reach us, which is wonderful,” says Jon. You’ll also find Gilda’s seeded sourdough, classic country sourdough, croissants and cinnamon buns (see right for more details) served at THE PIG-at Bridge Place. “The team from THE PIG were supportive from day one – actually, from before we even opened,” says Jon. “We’re one of the closest businesses to them, and some of the kitchen team came to meet us and to try samples. We developed a PIG cinnamon bun.” Gilda Bakery deliberately doesn’t serve coffee, so as not to compete with its friendly next-door neighbour. “Here on Frog Lane, we are next to a great tearoom, fittingly called Tadpole Tearoom,” says Jon. “We often get visitors who are guests of THE PIG-at Bridge Place come over to visit us both.” Our PIG is less than a five-minute drive or a 20-minute walk away from the bakery, and, Jon adds, “There’s also a way to reach us via a lovely circular countryside walk of 30 to 40 minutes through Bourne Park.” As for the name? Jon explains that “gilda” is an old English word for golden, evoking the perfect shade for a loaf of artisanal bread. He also liked the association with the classic gilda tapas dish in his former home, San Sebastian, where he met his wife, Nicole. Although its three ingredients – olive, salted anchovy and pickled chilli pepper – aren’t ones you’ll find anywhere near a cinnamon bun, it is the ethos that appealed. “It’s just something that’s so symbolic of that food culture that I loved in Spain – very few, simple ingredients of great quality,” says Jon. “A bit like sourdough, with just flour, water, salt and natural yeast. It resonated for me.” Try Gilda Bakery’s bread, buns and more at THE PIG-at Bridge Place. Gilda Bakery in Bishopsbourne is open Tuesday to Sunday; gildabakery.com

A bun just for PIG guests “We have a PIG cinnamon bun that we created in collaboration with the team at THE PIG-at Bridge Place,” says Jon. “These are latticed by hand, so they have cinnamon butter running through them. Then they are baked in a metal ring to keep the shape as they rise, while the top is more free-form. Finally, they are rolled in cinnamon and sugar. When you open one up, it’s lovely and moist because it’s been lightly steamed in the bake.” Jon has also modified the buns to suit our guests. “For the breakfast selection at THE PIG, we also made a smaller-sized 70g bun that we don’t sell elsewhere.” According to Reception Manager Camilla Sloan, “Gilda Bakery cinnamon buns are enough to turn anyone into a morning person. Many of our guests visit Gilda to stock up on their incredible pastries and breads to keep them going on day trips. Our receptionist Poppy swears by the curry brioche buns and says that ‘No good day is complete without one!’”

IF YOU ONLY HAVE ... ☞ 3 minutes

Can you spot the vault in the wall of our cosy Upper Snug? This area was the previous owner’s private residence when Bridge Place was a nightclub – and the vault is where he stored his cash!

☞ 30 minutes

Got time for a quick bite? Take a peek at our afternoon menu. Our zero-mile garlic mushrooms on toast is a guest favourite.

☞ 3 hours

Pay a visit to our friends at Simpsons’ Wine Estate, just four miles down the road. We’re big fans of their English sparkling fizz – which is why you’ll always find it on our menus.

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.

RISING STAR: GILDA BAKERY IS A FAVOURITE ON THE BUZZING KENT FOODIE SCENE – AND ON THE BREAKFAST TABLE AT THE PIG (BELOW )

QR codes you’ll want to scan Go straight to Things to Do on our website

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Download two of our favourite walking routes

INFO & GOINGS ON

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 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 could gather a plentiful daily harvest from our carefully tended Kitchen Garden, as well as planting our first-ever vineyard, before we proudly opened to guests in September 2021.

~ HOTEL & ROOM GUIDE ~ POTTING SHED TREATMENT MENU ~ SUSSEX CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY ON TRENCHMORE FARM’S WAGYU BEEF AND SILLY COW CIDER

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Potting Shed Treatment Menu

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Speak to our reception team to book a treatment LUMINANCE BRIGHTENING FACIAL (60 minutes £125, or 90 minutes £170) A luxurious treatment to even out the skin’s complexion, tone and appearance for a radiant glow. Upgrade to 90 minutes to start with a back, neck and shoulder massage, with or without hot stones. CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes £125, or 90 minutes £170) This tailored treatment includes a facial massage to leave your skin plump and lifted. Your therapist works with gua sha stones to refine the skin and promote a radiant complexion. Upgrade to 90 minutes to start with a back, neck and shoulder massage, with or without hot stones. UPPER BODY UNWIND (60 minutes £125, or 90 minutes £170) A personalised massage targeting your back, arms, face and scalp. It begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial. Upgrade to 90 minutes to include a soothing massage to promote deep restoration and muscle relief.

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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

Good to know

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HOT STONE MASSAGE (60 minutes £125, or 90 minutes £170) This 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. Upgrade to 90 minutes to include a facial massage with a specialist facial oil. BESPOKE MASSAGE (60 minutes £125, or 90 minutes £170) An indulgent personalised experience, crafted by our skilled therapists, using carefully blended natural oils to help you relax. Upgrade to 90 minutes to include a relaxing facial massage, tailored to your skin’s needs. SALT GLOW EXFOLIATION & MASSAGE (60 minutes £125) 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 (90 minutes £135) Our customised body wrap harnesses magnesium and turmeric to improve sleep and reduce muscle pain. An anti-inflammatory lavender mask is applied to the body while your therapist gives you a relaxing foot massage.

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MUM TO BE (60 minutes £125, or 90 minutes £170) Melt away in this luxurious massage. Your bump is treated to a gentle exfoliation, cleanse and nourishing balm to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester. Upgrade to 90 minutes to include a mini facial.

THE PIG - IN THE SOUTH DOWNS \ HOGWA SH \ AUTUMN/ WINTER

DIGEST & DETOX WRAP (90 minutes £135) 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

TRENCHMORE’S HERD OF RED WAGYU (ABOVE) AND ITS GLORIOUSLY NAMED CIDER BRAND (BELOW)

Pastures new Innovative, ethical farming means our neighbours at Trenchmore Farm are a trusted supplier here at THE PIG-in the South Downs ANDREW KNOWLES SPENT 30 YEARS working in branding and design in London, but throughout his career, he harboured what his daughter, Rachel, refers to fondly as a “dirty little secret”. Though she and her brothers knew that their dad had studied agriculture at university, and that their grandparents had a house in Sussex, they never expected their parents to announce, out of the blue in 2012: “We’ve bought some land and we’re going to start farming.” Thirteen years on, it is Andrew and Rachel “heading up the herd” at Trenchmore Farm, which is set amid oak trees and high hedges in the rural heart of West Sussex. The exceptional beef they produce can be sampled at THE PIG-in the South Downs. As well as native breeds such as Sussex, Angus, Beef Shorthorn and Red Poll, Andrew specialises in richly marbled Red Wagyu, or Akaushi, and he believes he was the first farmer in the country to rear this Japanese breed, which responds better to a grass-fed diet and outdoor lifestyle than the more common Black Wagyu. Breeding Red Wagyu from scratch turned out to be quite the undertaking. “We imported nine fertilised embryos from America, transported in liquid nitrogen on the plane, and implanted eight of them in Sussex heifers,” Andrew recalls. “It’s exactly the same as IVF in humans. One bull and one cow survived as calves, so that was the foundation of the herd.” That original bull, Red Emperor, is now nine or 10 years old, and seemingly still in fine fettle: Andrew mentions wryly that he is “with the cows” as we talk. Other cows were bred using artificial

THE PIG-IN THE SOUTH DOWNS \ HOGWASH \ AUTUMN / WINTER

IF YOU ONLY HAVE ... ☞ 3 minutes

Enjoy a slice of freshly baked cake by the crackling fire in The Bar.

☞ 30 minutes

Head outside to the vineyard, where you’ll spot our sheep grazing and roaming. They help us to maintain the grass during the colder months.

☞ 3 hours

Book a Tasting Flight experience at Digby to sample the estate’s award-winning English sparkling wines. It’s just a 10-minute drive down the road, among the independent shops on Arundel’s pretty high street, so it’s well worth taking a stroll afterwards.

“We wanted to be ethically and environmentally conscious” insemination from non-related bulls paired with native breeds, which allowed Trenchmore “to build up a herd of pure Akaushi Red Wagyu: we now have over a dozen Red Wagyu bulls”. From the start, Andrew wanted to supply local establishments with really good, flavoursome beef, which complemented his commitment to conservation and regenerative agriculture. “We wanted to be ethically and environmentally conscious,” he says, “and ethics is really about animal welfare. In a suckling beef herd, the calves are with their mums for up to nine months before being weaned. That’s the natural way. And they graze grass for as much of the year as possible, which is usually seven or eight months.” Growing grass can be a challenge in Sussex, which traditionally doesn’t get a lot of rainfall, but the regenerative approach has proved ideal for making the most of the local climate. “Regenerative agriculture really is about putting the soil first,” Andrew says. “We grow mixed-species grass and we reseed a lot. We don’t trim the hedges unless we absolutely have to, so we’ve got lots of scruffiness around the farm – and scruffiness is what nature likes.” As a result of these principles, the farm remains lush and green even during a hot, dry summer. “It’s like a little oasis in the middle of a lot of rather parched and burnt-off short grass,” Andrew says. “We also have a growing population of birds and wildlife, and the amount of organic matter in our soils has doubled over the past 12 years. “By putting the soil first, we get a healthier grass and healthier beef, because you’ve got only nutritious grass. You’ve got more minerals, and that tends to make the meat more flavoursome.” A veritable virtuous circle, then, as you’ll discover when you sample beef from Trenchmore as a carpaccio or a sirloin steak for two on our 25 mile menu, perhaps paired with a glass of the farm’s splendidly named Silly Moo Cider, made with juice from its four-acre orchard. Try Trenchmore Farm beef and Silly Moo Cider when you eat and drink with us at THE PIG-in the South Downs

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FAMILY TIES: ANDREW KNOWLES AND DAUGHTER RACHEL ON THEIR WEST SUSSEX FARM

THE PIG - IN THE SOUTH DOWNS \ HOGWA SH \ AUTUMN/ WINTER HOGWA SH \ SUMMER

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.

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

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 National 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.

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

~ THE INSIDE STORY ON HAMBLEDON WINE ESTATE

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Potting Shed Treatment Menu All treatments below can be enjoyed for 60 minutes (£125) or 90 minutes (£170). To book, speak to our reception team LUMINANCE BRIGHTENING FACIAL 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. Upgrade to a 90-minute treatment to start your facial with a deeply relaxing back, neck and shoulder massage, with or without hot stones. CLASSIC SCULPT PRESCRIPTIVE FACIAL 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. Upgrade to a 90-minute treatment to start your facial with a deeply relaxing back, neck and shoulder massage, with or without hot stones.

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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

Good to know

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HOT STONE MASSAGE 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. Upgrade to 90 minutes to include a divine facial massage with one of our specialist oils, completing your top-to-toe experience. BESPOKE MASSAGE 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. Upgrade to 90 minutes to include a relaxing facial massage, tailored to your skin’s needs, using one of our specialist oils.

SHED MEETS SPA

MUM TO BE 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 nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester. Upgrade to a 90-minute experience to include a relaxing mini facial.

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Scan for the full treatment menu

BELOW, FROM LEFT: HAMBLEDON’S MANAGING DIRECTOR, JAMES OSBORN, AND VINEYARD MANAGER, NICK CRAN-CROMBIE

Mighty vine Hambledon’s English sparkling wine is having a moment. But don’t take our word for it – taste it for yourself at their new visitor centre and on the menu at THE PIG “HAMBLEDON IS THE BIRTHPLACE of English wine, the country’s oldest commercial vineyard,” says Nick Cran-Crombie, the Vineyard Manager at the idyllic South Downs site, located in national parkland less than an hour’s drive from both THE PIG in the New Forest and THE PIG in the wall, in Southampton. The year 2022 marked 70 years since the vineyard was founded, and its harvest of what many of us would refer to as “English champagne” was regarded as perhaps the best the team had seen. Does Nick think the at-times sweltering 2025 could also prove to be a vintage year for Hambledon? “We had a good start, lots of sunshine,” he says. “There was some temperature fluctuation, but overall it’s probably comparable to 2022. “I wouldn’t go further than that,” he adds cautiously, not wanting to jinx anything. From this vineyard, Hambledon produces a small, high-quality product range, including a Classic Cuvée,

THE PIG IN THE NEW FOREST \ HOGWASH \ AUTUMN / WINTER

IF YOU ONLY HAVE ... ☞ 3 minutes

Find our hidden Green Man – a stone carving tucked behind a hatch door in the wall of the Kitchen Garden. This original feature represents the cycle of nature and new growth.

☞ 30 minutes

Head down to the bar for a hot toddy to enjoy in front of the fire in our cosy lounge. HAMBLEDON BEAT THE COMPETITION TO BECOME THE ENGLISH SPARKLING POURING WINE AT ALL OUR PIGS

“We’re ready to provide our guests with the best wine experience we could possibly imagine” which is a blend of all three traditional sparkling wine grapes: chardonnay, pinot noir and pinot meunier. Its Première Cuvée, in which chardonnay dominates, is aged for a minimum of six years. There’s also a Classic Cuvée Rosé, a Première Cuvée Rosé and, new for 2025, a Blanc de Blancs. By 2023, the vineyard’s reputation was such that it was acquired by Berry Bros. & Rudd and Symington Family Estates, marking one of the most significant joint ventures in English wine. “For us, 2023 was the start of an exciting new chapter,” says James Osborn, Hambledon’s Managing Director. “These two giants of the wine industry are family-owned businesses, and for them it’s about creating a flagship brand that will be instrumental in passing the baton on to the next generation. They’re investing to create a thriving and sustainable business. It’s about being a fantastic representation not only of English sparkling wine, but also of English hospitality and viticulture.” All of that was underlined by the opening of a new visitor centre – something the team at Hambledon had long talked about. “A visitor centre might not sound glamorous,” James says, “but it’s an incredible, hospitality-led destination.” As well as a restaurant, private dining and event spaces, and teaching rooms for Wine & Spirit Education Trust courses, the new venue includes “a wrap-around terrace overlooking the vines and a beautiful tasting room”, not forgetting the shop. “We’re ready to provide our guests with the best wine experience we could possibly imagine.” In 2025, Hambledon beat stiff competition to become the English sparkling pouring wine 10

across THE PIG group. “In just the past four months, we’ve poured almost 6,000 bottles at THE PIG,” says James. “That’s a really good amount of English sparkling wine. It’s been an exceptional time.” As for the hard work behind the scenes that goes into creating the ideal conditions: “We’re now on the front foot in terms of soil health and, for us, that’s where everything starts,” says Nick. “We’ve accelerated things by combining traditional regenerative farming and a lot of new technologies – the two seem to marry up well.” Aside from the state-of-the-art gravity-fed winery (a gentler approach that avoids the use of pumps to move the grapes and wine through the various stages of production), the team has been experimenting with drones to measure moisture levels, optimise irrigation schedules and reveal variations in vine growth, leaf density and chlorophyll content. Every detail is carefully considered, down to the use of a natural, organic fertiliser called MV100, which is derived from the fermented manure of Alpine sheep. As for tradition, “if you look at some of the photographs around the winery, you can see [Hambledon founder] Sir Guy Salisbury-Jones and our first vineyard manager, and it looks like they’ve got most of the village picking the fruit – it’s a very hands-on approach,” says Nick. “And although we’re now a much bigger enterprise, culturally, we’re trying to harness that mentality. We’re going back to our roots, because it’s always been about finesse and precision.” Try Hambledon’s English sparkling wines when you eat and drink with us at THE PIG. For details of the visitor centre, see hambledonvineyard.co.uk

THE PIG IN THE NEW FOREST \ HOGWA SH \ AUTUMN/ WINTER

☞ 3 hours

Take a trip to Jane Austen’s House, a 45-minute drive away in the village of Chawton. See the rooms where the author lived, her original writing table, letters and first editions of her novels.

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.

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

~ THE INSIDE STORY ON OUR FAVOURITE HAMPSHIRE HIDEOUTS

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, it was a brewery, then a cosy pub, the Royal Standard. To create THE PIG-in the wall, we also purchased the adjacent house, adding more bedrooms. The Western Esplanade, on which we are nestled, 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. Should you fancy taking to the water, we’re also just a short ferry ride from the Isle of Wight.

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We do things a little differently to the rest of the PIGS... ... We are all about relaxed deli dining here at THE PIG-in the wall, rather than the full PIG restaurant experience. Being tucked away in the city of Southampton, we don’t have a 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 deli-counter salads, hearty larger plates such as the pie of the day, quiche, snack boards, Piggy Bits and sweet treats.

Sausage rolls Makes 2

☞ 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 in the New Forest, just 20 minutes down the road from us. Our very first PIG is situated in the most bucolic of settings – a lovely old stone house in the leafy countryside outside Brockenhurst, alongside its abundant walled Kitchen Garden. If you have time, head over there for lunch, dinner or just a drink in the bar – followed by a mooch around the veg beds!

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• 2 shallots, finely diced • 2 garlic gloves, finely chopped • rapeseed oil • a good pinch of flat-leaf parsley, chopped • 2 tablespoons thyme or savory, chopped • 1 tablespoon chives, chopped • ½ teaspoon salt • a good pinch of pepper • 800g sausagemeat • 2 x 320g packs ready-rolled puff pastry • 2 egg yolks, lightly beaten • 1 teaspoon fennel seeds, crushed

Over the years, we’ve found that baking two larger rolls and cutting them down into smaller sections after cooking is the best method, as you don’t get any obvious shrinkage of the meat in your roll. In a pan, sweat down the shallots and garlic with a little oil. Add the herbs, salt and pepper, then cook for a few more minutes on a low heat. Chill the shallot mixture, then add to the sausagemeat and mix well. Heat the oven to 200C, or 180C fan (400F; Gas Mark 6) and line a lipped baking tray with baking parchment. On a lightly floured work surface, lay out the sheets of pastry. Brush egg wash all over the pastry, shape the meat into two long sausages and place one onto each sheet, 5cm in from the rim and 2.5cm longer than the pastry to allow for shrinkage. Gently fold the pastry over the sausagemeat to form two rolls, then press the edges together using the back of a fork. Brush the surface of the pastry with egg wash again, sprinkle over the fennel seeds and place on the tray. Bake for about 30 minutes, turning the rolls over halfway through cooking. Before serving, cut each roll into 6-8 pieces – perfect for a filling lunch.

Live like a local

TAKE IN THE VIEWS AS YOU WALK THE THE SCENIC SOUTH DOWNS WAY (ABOVE) OR STEP BACK IN TIME WITH A VISIT TO WINCHESTER CATHEDRAL (BELOW)

From bright lights to country sights, our PIG-in the wall team shares some favourite Hampshire hideouts EXPLORE WINCHESTER Less than 20 minutes by train from Southampton Central, this lively, ancient city is just a short hop from THE PIG-in the wall. Winchester is packed with historic charm, award-winning pubs and incredible architecture – and is a real foodie haven. Here are the haunts, in and around the city, that we love to visit before heading back home to the peace and quiet of our piggy nook. Visit the Cathedral The magnificent medieval cathedral is nestled in the heart of the city – it’s more than 1,000 years old and is the resting place of the beloved author Jane Austen. There’s always something new to see throughout the year, which makes every trip a little different and all the more special. From changing exhibitions to daily tours of the outdoor tower, it’s a must-visit for THE PIG team, time and time again. THE PIG-IN THE WALL \ HOGWASH \ AUTUMN / WINTER

HANG CLOSER TO HOME Whether you’re travelling by foot, bike or car, there is a wealth of beautiful places to visit on our doorstep.

Enjoy a glass of local fizz Moments from the Cathedral is the perfect place to watch the world go by – General Store, a firm favourite of THE PIG team. It is indeed a store, but it doubles as a bakery, coffee shop and wine bar. There’s often live music in the evenings and it’s a great place to while away the hours. Swing by for a crisp glass of English fizz from Black Chalk, a Hampshire vineyard less than 25 miles from THE PIG-in the wall. Walk the South Downs Way Many visitors don’t realise that from Winchester, you can easily reach the South Downs Way. In fact, the city is the starting point for the 100-mile-long walking route within the South Downs National Park. Taking in the chalk escarpments and ridges of the South Downs, it offers some spectacular views. Whether you want to tackle the 11-mile hike from the city to Beacon Hill National Nature Reserve or opt for the gentler four-and-a-half-mile trip from Beacon Hill to Old Winchester Hill, the trail is a great way to maximise your time here. Stop for a sarnie Need somewhere to refuel? An absolute go-to for THE PIG team is Two Hands on Southgate Street, just off the city’s high street). As the name suggests, you need two hands to tackle its really, really good sandwiches. Make the trip and thank us later. Enjoy the Great Hall Immerse yourself in history and step inside Winchester’s Great Hall, built by William the Conqueror. Marvel at the soaring arches, see the iconic Round Table, linked to King Arthur, for yourself and walk through the formidable Westgate.

Enjoy Beaulieu River A visit to our New Forest waterway is a must when you come to stay with us. The source of the river is near Lyndhurst, in the centre of the New Forest, less than a 30-minute drive away. It’s a cracking place for birdwatching and you’ll often find wild animals walking through the water, too: we’re talking donkeys, horses, cows and the occasional pig. Take a walk There are many great walking trails to explore in the New Forest – and we’ve saved a few of our favourite loops to create the free walking maps that you can pick up from reception at THE PIG in the New Forest or download on your phone ahead of your visit. From a brisk hour in Brockenhurst to an all-afternoon walk to Beaulieu and back, we’ve got a range of trails to choose from. Take a peek at our three-and-a-half-hour circular walk to Hatchet Pond, for a taste of where you could be stretching your legs.

IF YOU ONLY HAVE ... ☞ 3 minutes

Visit the D-Day Wall, right next to our PIG, to see the original messages and signatures left by the departing American troops.

☞ 30 minutes

Take your pick from our stash of favourite board games and settle in by the fire with a hot chocolate or a glass (or two) of your favourite tipple.

☞ 3 hours

Drop in for a drink at Unity Brewing Co. The team behind this brewery and taproom, just around the corner from us, are our long-standing friends, and we’ve had their local beer on our menus since they opened.

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.

Hire a bike Fancy going for a cycle through the forest? We have a great relationship with local legend Cyclexperience, which offers a wide range of bikes to hire – perfect for exploring with the family or your outdoorsy pals. The team is based just by Brockenhurst station, but if you don’t fancy the trip to the shop, you can still hire a set of wheels and they will deliver your bike direct to our door at THE PIG in the New Forest. Hit the beach Calshot Beach is just a 25-minute drive from THE PIG-in the wall, so you can have a dip in the sea, watch the boats sail by and be back in the city, all in one afternoon. If you’re up for making a day of it, Milford-on-Sea is another scenic Hampshire gem – the village’s pebble beach has spectacular views of The Needles and the Isle of Wight, as well as Hurst Castle. From here, you can also reach the Lymington and Keyhaven Marshes Nature Reserve, a protected wildlife haven that is particularly brilliant for spotting sea birds and waders. There are heaps more places to discover nearby. Speak to our friendly team to find out more of our favourites

THE PIG - IN THE WALL \ HOGWA SH \ AUTUMN/ WINTER

A QR code you’ll want to scan

Go straight to Things to Do on our website

INFO & GOINGS ON ~ HOTEL & ROOM GUIDE ~ SHEEP HUT TREATMENT MENU ~ DORSET CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY ON LOCAL TRUFFLE HUNTER SASHA DOREY

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PEOPLE OFTEN SAY that the manor house at 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 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. 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 Two, 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. 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, though it closed in 2012. We opened as THE PIG-on the beach in summer 2014 and haven’t looked back since. While you’re here, make sure to take some time to enjoy our Kitchen Garden. Here, nestled between the more traditional crops, you will find beds of native sea vegetables such as sea kale, oyster leaf and sea orach. With some of the best views around, we wouldn’t want to be anywhere else.

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Potting Shed Treatment Menu All treatments below can be enjoyed for 60 minutes (£125) or 90 minutes (£170). To book, speak to our reception team LUMINANCE BRIGHTENING FACIAL 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. Upgrade to a 90-minute treatment to start your facial with a deeply relaxing back, neck and shoulder massage, with or without hot stones. CLASSIC SCULPT PRESCRIPTIVE FACIAL 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. Upgrade to a 90-minute treatment to start your facial with a deeply relaxing back, neck and shoulder massage, with or without hot stones.

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, 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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

Good to know

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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. It was dreamt up by THE PIG’s former Creative Director, Judy Hutson, whose 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.”

THE PIG - ON THE BE ACH \ HOGWA SH \ AUTUMN/ WINTER

UPPER BODY UNWIND 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 balm tailored to your needs. Upgrade to a 90-minute treatment and feel the stress melt away as your therapist delivers a soothing massage to promote deep restoration and muscle relief. MUM TO BE 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 nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester. Upgrade to a 90-minute experience to include a relaxing mini facial. HOT STONE MASSAGE 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. Upgrade to 90 minutes to include a divine facial massage with one of our specialist facial oils, completing your top-to-toe experience. BESPOKE MASSAGE 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. Upgrade to 90 minutes to include a relaxing facial massage, tailored to your skin’s needs, using one of our specialist oils.

Scan for the full treatment menu

THE PIG’S HEAD CHEF JAMES SHADBOLT GIVES A MASTERCL ASS TO CRUMBS’ TRAINEES (ABOVE). TRAINEE ELL A GETS STUCK IN (BELOW )

ON THE SCENT: SASHA WITH RALF, MINNIE AND BENTA (BELOW )

Buried treasure Isle of Purbeck local Sasha Dorey and her three trusty dogs have become expert truffle hunters, sourcing the prized fungi found on the menu at THE PIG-on the beach “WHEN YOU FIND A TRUFFLE, it always feels like striking gold,” says Dorset-based Sasha Dorey, a truffle-sourcing pro who goes by the business name of The Truffle Huntress. Working together with her three dogs, Ralf, Minnie and Benta, she supplies these coveted seasonal finds to, among others, our chefs here at THE PIG-on the beach. “My dogs are an Italian breed called lagotto romagnolo, which looks quite similar to a cockapoo,” says Sasha. “They were originally bred as gun dogs, to be duck hunters, but almost became extinct at one point, until people realised they were also incredible truffle hunters.” The dogs follow the truffles’ distinctive scent to pinpoint places where they grow underground. A type of fungi with a complex taste and a distinct and (to many) appealing aroma, truffles have a symbiotic relationship with the roots of trees, particularly hazel, beech and holm oak. Some landowners and gardeners plant dedicated truffle orchards to encourage them (typically of fast-growing hazel), but they will also appear unannounced. THE PIG-ON THE BE ACH \ HOGWASH \ AUTUMN / WINTER

IF YOU ONLY HAVE ... ☞ 3 minutes

Browse our original Dickens collection, lining the shelves above the fireplace in the Drawing Room.

☞ 30 minutes

Just around the corner from our house, you’ll find the Groom’s Cottage secondhand bookshop, a higgledy-piggledy National Trust gem that’s well worth popping into.

☞ 3 hours

Find your favourite board game from our stash in the Resident’s Snug and settle in for the evening with a glass (or two) of your favourite tipple.

“There was a big truffle-hunting industry in the UK in the 1800s” “We tend to think of truffles as being associated with other countries, such as Italy, but there are truffles here in the UK and there was a big truffle-hunting industry here in the 1800s,” says Sasha. Now could be the time to revive that. “Climate change means that truffle orchards in the Mediterranean sometimes require more irrigation than they used to,” she explains. This has meant a rise in interest in the suitability of the current UK climate, “where we have more rain than other counties. Truffles also like alkaline soil, ideally limestone or chalk, such as where beech trees grow. And wild animals such as squirrels and badgers spread the truffles’ spores.” A keen cook and a fan of the complex umami taste of fresh truffles, Sasha first decided to look for them herself with her previous dog, Dulcie. “I trained her in my house to look for the scent of a hidden truffle, and to my surprise the first place that she found one outside the house was in my own garden. I had no idea they were there, so it was exciting.” From then on, Sasha’s calling as a truffle hunter seemed fated. She uses simple, traditional tools to carefully retrieve the truffles her dogs find. “The season for truffle-hunting varies each year with the weather, but it’s typically September to February,” says Sasha. “Valentine’s Day is the last hurrah. Truffles do not store well, so chefs like to use them in season.” Naturally, Sasha, who is based on the Isle of Purbeck, likes to pop into THE PIG-on the beach to taste the dishes our chefs have created with her finds. “The team at THE PIG make a fantastic truffle risotto, for example, and they call it Sasha and Ralf ’s risotto. I was particularly pleased to see my dog get his name on the dish!” Sasha says that only one of her dogs, Benta, who is the youngest at a year old, seems keen on actually eating the truffles – but that wouldn’t be a great business plan. “I persuade her to have a bit of sausage as her treat instead.” Look out for truffles on our menu at THE PIG-on the beach, and find out more about Sasha at thetrufflehuntress.com

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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.

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 ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ SOMERSET CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY ON SOMERSET CIDER BRANDY

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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 the 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.

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Potting Shed Treatment Menu

All treatments below can be enjoyed for 60 minutes (£125) or 90 minutes (£170). To book, speak to our reception team LUMINANCE BRIGHTENING FACIAL 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. Upgrade to a 90-minute treatment to start your facial with a deeply relaxing back, neck and shoulder massage, with or without hot stones. CLASSIC SCULPT PRESCRIPTIVE FACIAL 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. Upgrade to 90 minutes to start your facial with a deeply relaxing back, neck and shoulder massage, with or without hot stones.

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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

Good to know

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THE PIG - NE AR BATH \ HOGWA SH \ AUTUMN/ WINTER

UPPER BODY UNWIND 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. Upgrade to a 90-minute treatment and feel the stress melt away as your therapist delivers a soothing massage to promote deep restoration and muscle relief. MUM TO BE 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 nourishing remedy balm designed to improve skin elasticity while you enjoy a soothing scalp massage. Suitable for those in their second and third trimester. Upgrade to a 90-minute experience to include a relaxing mini facial. HOT STONE MASSAGE 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. Upgrade to 90 minutes to include a divine facial massage with one of our specialist oils, completing your top-to-toe experience. BESPOKE MASSAGE 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. Upgrade to 90 minutes to include a relaxing facial massage, tailored to your skin’s needs, using one of our specialist oils.

Scan for the full treatment menu

FAMILY TREE: MATILDA TEMPERLEY WITH HER PARENTS, JULIAN AND DI (ABOVE). ANOTHER MOTHER-DAUGHTER TEAM, PAUL A AND TRULY, TAKE SPIRIT SAMPLES (BELOW)

Core values How the traditional cider methods of the Temperley family’s farm are winning new fans PICTURE THE QUINTESSENTIAL English cider farm: rolling orchards, roaming sheep and the sweet smell of apple blossom in the air. Add to that a sycamore-topped hill under which King Arthur is rumoured to be buried, a couple of peacocks and a famously stylish family, and you’re getting close to the bucolic glamour of Pass Vale Farm in Somerset. Now picture a group of 100 nudists enjoying a genteel tour of the orchards. “We’re really trying to encourage more people to come and spend time on the farm,” grins Matilda Temperley of the recent tour guests. She took over the reins from her “cider fundamentalist” father, Julian, when he decided to reduce his role in 2018, and has since come up with one or two rather novel ways to bring in new business. Pass Vale Farm spans nearly 250 acres. Some 200 of these are filled with apple trees that supply the business’s ever-growing, increasingly inventive list of speciality ciders, cider brandies and liqueurs, which continue to

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“We’re just reviving something that happened here over 300 years ago.” win fans and awards. Its Somerset Pomona was notably served at Copenhagen’s Noma, one of the world’s best restaurants. And earlier in 2025, Matilda was thrilled to see the farm’s 20-year-old Somerset Cider Brandy pick up a prestigious silver at the International Wine & Spirit Competition – customers can try it for themselves here at THE PIG-near Bath. The farm’s two companies split the 1,000-tonne apple harvest evenly: one half goes to Somerset Cider Brandy Company; the other to Burrow Hill Cider. It was always Julian’s aim to “revive the ancient traditions of cider making” by creating ciders from 100 per cent apple juice (most commercial ciders are made from about 30 per cent apple juice, topped up with concentrates and syrups) and reintroducing the art of cider distillation. “We’re not doing anything new,” says Matilda, “just reviving something that happened around here over 300 years ago.” Cider brandy, a rare and delicious spirit, was made locally until the 18th century, and remained out of favour until Julian gained the UK’s first cider-distilling licence in 1989. Such is the apple-smith’s influence, the Financial Times declared: “Over the past three decades, Julian Temperley has done more than anyone else in Britain to develop classy drinks from homegrown apple juice.” Big boots to fill, then, but Matilda seems to be taking it all in her stride, having recently

launched new quince and elderflower liqueurs, as well as the first cider brandy to have been aged entirely in Somerset oak. Meanwhile, she has started parking Burrow Hill’s legendary Cider Bus – which hasn’t missed a Glastonbury in 35 years, and was recently described by the Independent as “almost as iconic as the Pyramid Stage” – in the farmyard every Saturday from April to October. “We’ve started doing these lovely weekly events with music and food and a circus,” says Matilda. “Last week, we had a female tightrope troupe dancing on a wire in their stilettos. We’ve got a bluegrass band playing here tomorrow.” Despite the extracurricular activities, Matilda never takes her eye off the apples. In fact, she recently discovered 20 new varieties growing in the orchards – at the last check, they were growing 105 types of apple. “They’ve just started doing these DNA tests where they take a sample from a leaf, sequence it and compare it with their database,” she explains. “Among a number of varieties, we had no idea that we were growing Morgan Sweet and Somerset Lasting.” “Honestly, I see it as a great privilege to work here,” Matilda adds. “When you’re governed by the seasons the way we are, every day is different. And I wouldn’t change that for the world.” Enjoy Somerset Cider Brandy at THE PIG-near Bath or order from somersetciderbrandy.com

IF YOU ONLY HAVE ... ☞ 3 minutes

Can you spot how many different types of taxidermy there are decorating our walls and shelves?

☞ 30 minutes

Head down to the bar and sink into a comfy chair by the fire, or grab a seat out on the terrace overlooking the surrounding deer park, with a delicious hot toddy.

☞ 3 hours

Wapping Wharf is just over 30 minutes’ drive from our house, in the heart of Bristol’s waterside. Its independent bars, cafes and shops are well worth a visit.

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.

THE BURROW HILL CIDER BUS (BELOW)HAS BEEN A FIXTURE AT GL ASTONBURY FESTIVAL FOR 35 YEARS

QR codes you’ll want to scan Go straight to Things to Do on our website

THE PIG - NE AR BATH \ HOGWA SH \ AUTUMN/ WINTER

Download one of our favourite walking routes

INFO & GOINGS ON ~ HOTEL & ROOM GUIDE ~ THE FIELDHOUSE TREATMENT ROOMS ~ THE COTSWOLDS CALLING: THINGS TO SEE AND DO

~ THE INSIDE STORY ON STROUD BREWERY

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.

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Wander into our newest rustic retreat... … follow the winding path at the back of the main house of THE PIG-in 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 Fieldhouse is open 9am–6.30pm and you are welcome to use the peaceful spaces inside and outside – 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

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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 expect to find across the litter at THE PIGs, with even more treats to offer.

THE PIG - IN THE COT SWOLDS \ HOGWA SH \ AUTUMN/ WINTER

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, using homegrown or ethically sourced botanical ingredients that 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!” FIND YOUR COPY OF THE FULL FIELDHOUSE TREATMENT MENU, INCLUDING OUR SPA DAYS AND DETAILS OF HOW TO BOOK, IN YOUR PIG BEDROOM

Change is brewing

THE STROUD BREWERY’S RANGE OF BEERS (ABOVE) AND FOUNDER GREG PILLEY (BELOW)

Our friends at Stroud Brewery have a keen sense of the importance of community, environment – and good beer “I BECAME COMPLETELY OBSESSED with the idea,” recalls Greg Pilley of his plan to found a brewery in his home town, Stroud. “For me, it brought together an interest in local produce and connecting people with where their food comes from. It was really an opportunity to communicate beer as an agricultural product.” Greg’s journey to becoming an award-winning brewmaster was far from conventional. After completing a degree in marine biology at Swansea University, he spent the next few years doing Voluntary Service Overseas in northern Nigeria. While there, having quickly developed a taste for indigenous beers that would put hairs on your chest, he convinced Guinness that it could benefit from some rather esoteric market research. “West Africa is Guinness’s biggest market after the UK and Europe,” says Greg. (In fact, its first brewery outside Ireland and the UK was in Nigeria.) “But they didn’t really understand the social and

THE PIG-IN THE COTSWOLDS \ HOGWASH \ AUTUMN / WINTER

“We’ve been trying our best to create the world we want to see” cultural setting their beer was being sold in,” he explains. “People would start off at home, drinking local hooch, before going out and nursing a Guinness all evening. That hooch would vary depending on the indigenous crop, so in the savannah it was beers made from sorghum, guinea corn and millet, brewed in the same way it is the world over. In the more tropical areas, they might be tapping palm trees to make wine.” Of the market research for Guinness, Greg says: “It was really a fascinating opportunity to tell a story about crops, climate and geography.” In many ways, those three things have become the story of Greg’s life. On his return to the UK in 1999, he began working for the Soil Association in Bristol, promoting organic food and farming by way of an ahead-of-its-time veggie box scheme. During that time, he became a founding member of a community farming project in Stroud and soon decided that his home town was missing something important: a brewery. From the off, Stroud Brewery’s mission was to make ethical, organic beer using locally sourced malt and barley. They were a little more flexible when it came to hops – and it paid off. “We launched in early 2006 and won Gloucestershire’s beer of the year a month later,” says Greg, referring to Budding, a complex “grassy” pale ale that goes down a storm here at THE PIG-in the Cotswolds. (It was named after Edward Beard Budding of Stroud, who invented the lawnmower in 1830.) “That was largely because we were one of the first breweries to use new-world hops – on this occasion, Amarillo hops, which I think really stood out in the competition. That and

the wild ferment, which gives a slight sourness that balances the sweet malt.” Since then, rarely a year has gone by without Stroud Brewery picking up an award or two, and in recent years it has started to be recognised for its commitment to the environment. In 2018, it became the UK’s first independently owned organic brewery to achieve B Corp certification, and in 2025, the Society of Independent Brewers and Associates recognised it as the UK’s most sustainable brewery. “I’ve always understood that our everyday actions have a much wider effect,” says Greg. “ At university 30 years ago, we were talking about population growth and carbon dioxide and all those things, so it’s been depressing not seeing action over that time, but it starts at the local and community level. So, as a business, we’ve been trying our best to create the world we want to see and somehow inspire change in others.” Greg believes he can see similarities in THE PIG’s approach. “We’re trying to align ourselves with the right kind of pubs,” he says. “I’m talking about pubs that recognise that the only way we’re going to change the world is by supporting conscientious businesses that are doing the right thing – that are moving in the right direction. How and where we spend our money can make all the difference and I think, like us, you guys can see that there is enormous value in that.” Try Stroud Brewery beers when you stay with us at The Village Pub and THE PIG-in the Cotswolds

IF YOU ONLY HAVE ... ☞ 3 minutes

Find the two stone gardeners towards the back of the house, leading to the Potager Garden. They were created by British sculptor Simon Verity and commissioned by former owner Rosemary Verey.

☞ 30 minutes

Head to the bar at The Village Pub and see if you can count how many characterful lights we have decorating our walls.

☞ 3 hours

Take a trip to Blenheim Palace, a designated Unesco World Heritage Site, just 50 minutes’ drive away. Explore the house and gardens and visit the seasonal exhibitions.

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.

QR codes you’ll want to scan Go straight to Things to Do on our website

THE STROUD BREWERY’S TAPROOM

THE PIG - IN THE COT SWOLDS \ HOGWA SH \ AUTUMN/ WINTER

Download one of our favourite walking routes

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ POTTING SHED TREATMENT MENU ~ DEVON CALLING: THINGS TO SEE AND DO ~ THE INSIDE STORY ON OUR CHARITY PARTNER, CHILDREN’S HOSPICE SOUTH WEST

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COMBE MEANS WOODED VALLEY – in the Domesday Book, you’ll find the Welsh word for this, “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 – 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 grapevine 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, 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 on site, including a colony of bats. After all, they found the place before us.

COMBE THE PIG - AT

THE PIG-AT COMBE \ HOGWASH \ AUTUMN / WINTER

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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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

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HOT STONE MASSAGE 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. Upgrade to 90 minutes to include a facial massage with a specialist oil. BESPOKE MASSAGE 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. Upgrade to 90 minutes to include a facial massage with one of our specialist ooils for the ultimate head-to-toe experience.

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THE PIG - AT COMBE \ HOGWA SH \ AUTUMN/ WINTER

Scan for the full treatment menu

THE PIG TEAM ON A SPONSORED WALK (ABOVE), RAISING FUNDS TO SUPPORT CHILDREN AT THE HOSPICES (BELOW )

Brighter lives How guests and team members at THE PIG-at Combe have united to raise funds for a truly impressive local charity, Children’s Hospice South West “WE’RE A CHARITY that seeks to walk with children, young people and families through some of the most challenging times of their lives,” says Paul Courtney, Director of Fundraising for Children’s Hospice South West. “Our mission is to help make the most of short and precious lives.” The charity oversees a network of three children’s hospices in Devon, Somerset and Cornwall, the closest to THE PIG-at Combe being Little Bridge House in Devon. These are places where families can be supported by skilled, trained staff and enjoy meaningful activities with unwell children that would be impossible in a hospital setting. “We offer physical spaces with wonderful facilities, with specialist bathroom and bedroom accommodation, but also ball pools, sensory rooms and beautiful gardens where families can spend time together,” explains Paul. Staff here can also support families with unwell children to enjoy outside activities that would otherwise be challenging – “Things like being able to attend a fireworks night celebration, or seeing the sea and dipping your toes in,” Paul says. “We can help families who don’t have THE PIG-AT COMBE \ HOGWASH \ AUTUMN / WINTER

You’re making a difference We add a voluntary £1 donation to Children’s Hospice South West on our food bills at THE PIG-at Combe. So, when you head down to our cosy restaurant, you can not only enjoy some wholesome and hearty homegrown food, but also help us to make an impact as a force for good in our local community.

IF YOU ONLY HAVE ... ☞ 3 minutes

Browse our collection of Penguin Classics lining the wall above the fireplace in the bar.

☞ 30 minutes

Head over to The Folly – our laid-back, rustic retreat beneath the trees – and relax with a few wood-fired sharing plates or some smaller nibbles and a perfectly chilled local lager.

☞ 3 hours BORDER FORCE: THE PIG GARDENING TEAM LENDS A HAND, PL ANTING UP THE GROUNDS OF THE HOSPICE

“We are blown away by the vital work of the charity’s team. It’s just phenomenal” long with their children to create a treasure trove of memories.” When it comes to funding this meaningful work, the charity is very much dependent on the goodwill of the public and businesses in the local area. “We get about 10 to 12 per cent of our funding from statutory or government sources,” says Paul, “but the rest has to come from fundraising, whether that’s from individuals or from businesses who choose to help us – like THE PIG-at Combe.” “We are blown away by the vital work of the charity’s team at Little Bridge House,” says Chris Charles, Hotel Director at THE PIG-at Combe. “The way they look after not only unwell children, but siblings and the wider family that’s affected is just phenomenal.” THE PIG-at Combe supports Children’s Hospice South West as its chosen local charity in many ways, including by adding an optional £1 donation to the 25 mile menu. To date, guests eating with us here have generously donated £9,139 to the cause. PIG team members have found many adventurous and imaginative ways to show their commitment to, and support for, this extraordinary charity. These include collaborating with other local businesses to donate some impressive prizes for a Christmas raffle. And to raise more funds, team members from THE PIG-at Combe, THE PIG-near Bath, head office and THE PIG-at Harlyn Bay undertook a three-day sponsored walk in October 2023. “We walked from Bude to Boscastle, Boscastle to Port Isaac and Port Isaac to

THE PIG-at Harlyn Bay,” says Kate Harvey, THE PIGs’ Group Sustainability Manager. “It was incredibly challenging, but also so rewarding. Reaching Boscastle after a tough day of ups and downs felt like a real achievement – it was such a tough hike, my walking boots literally fell to pieces on the descent into town! “The final stretch through Padstow and on to Harlyn Bay was a lot gentler, with sweeping views of the Camel Estuary and golden beaches that lifted our spirits. Arriving at THE PIG-at Harlyn Bay, tired but elated, we all felt a deep sense of accomplishment and pride in supporting Children’s Hospice South West.” Other PIG team members have put their practical skills and hospitality smarts to good use to support the hospice directly. “This charity gave us the chance to think differently about how we could help,” says Chris. “Because it’s all about giving families a break, we have been able to send some Potting Shed team members to the hospice to offer short treatments for parents. And because the hospice has such big, beautiful grounds, some of our grounds guys went to add some extra herbs and plants, and generally lend some of their muscle and expertise. We want to add a personal touch. It’s a choice that our team can make when it comes to the paid volunteer days that they have with us. Knowing you’re supporting such an impressive charity, here in our local community, has meant a lot to our PIG team members.” Find out more, or make a donation, at chsw.org.uk

THE PIG - AT COMBE \ HOGWA SH \ AUTUMN/ WINTER

Visit our friends at Bicton Park Botanical Gardens, just a half-hour drive away. Explore the gardens and grounds, ride the woodland railway, visit the countryside museum and don’t miss the gift shop!

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.

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

~ THE INSIDE STORY ON CORNISH CANDLE-MAKERS ST EVAL

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OUR CORNISH PIG’S HOME IS HARLYN HOUSE, which for centuries has been one of the most prominent houses in an area of the county 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 also grow our own rock samphire, sea kale and sea beet. The many lives and eras of the house are displayed in the exterior stonework, as well as in the flagged floors, heavy wood doors and gorgeous details throughout. Harlyn House has a moody charm all of its own – and simply by staying here, you’re now part of its story.

HARLYN BAY THE PIG-AT HARLYN BAY \ HOGWASH \ AUTUMN / WINTER

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Potting Shed Treatment Menu

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Speak to our reception team to book a treatment LUMINANCE BRIGHTENING FACIAL (60 minutes £125, or 90 minutes £170) A luxurious treatment to even out the skin’s complexion, tone and appearance for a radiant glow. Upgrade to 90 minutes to start your facial with a back, neck and shoulder massage, with or without hot stones. CLASSIC SCULPT PRESCRIPTIVE FACIAL (60 minutes £125, or 90 minutes £170) This tailored treatment includes a facial massage to leave your skin visibly plump and lifted. Your therapist works with gua sha stones to promote a radiant complexion. Upgrade to 90 minutes to start with a back, neck and shoulder massage, with or without hot stones. UPPER BODY UNWIND (60 minutes £125, or 90 minutes £170) A personalised massage targeting your back, arms, face and scalp. It begins with a warm exfoliation of the back, followed by a soothing massage, and finishes with a facial. Upgrade to 90 minutes to include a soothing massage to promote deep restoration and muscle relief.

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 care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

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BESPOKE MASSAGE (60 minutes £125, or 90 minutes £170) An indulgent personalised experience, crafted by our skilled therapists using carefully blended natural oils. Upgrade to 90 minutes to include a facial massage, tailored to your skin’s needs, using a specialist oil. SALT GLOW EXFOLIATION & MASSAGE (60 minutes £125) 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 (90 minutes £135) Our customised body wrap harnesses magnesium and turmeric to improve sleep and reduce muscle pain. An anti-inflammatory lavender mask is applied to the body while you receive a relaxing foot massage.

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MUM TO BE (60 minutes £125, or 90 minutes £170) Melt away in this luxurious massage. Your bump is treated to a gentle exfoliation, cleanse and nourishing balm to improve skin elasticity while you enjoy a scalp massage. Suitable for those in their second and third trimester. Upgrade to 90 minutes to include a mini facial.

THE PIG - AT HARLYN BAY \ HOGWA SH \ SPRING /SUMMER

DIGEST & DETOX WRAP (90 minutes £135) This treatment begins with a superfood body brush, followed by a body mask to reduce inflammation and stimulate collagen production, then a reflexology-inspired foot massage. Finish with a nourishing oil massage.

Scan for the full treatment menu

NATURAL SELECTION: ST EVAL’S CANDLES ARE INSPIRED BY THE LOCAL COAST AND COUNTRYSIDE

Light show Ever wondered why we smell so good at THE PIG-at Harlyn Bay? It’s all down to the nature-led scented candles from our friends at St Eval

“ON OUR FARM, where we have our HQ and factory buildings, we have the Atlantic Ocean right outside the window,” says Sara-Jayne McKinty, Marketing Manager for candle-makers St Eval. “We have so much beautiful coast and countryside on the doorstep that it would be hard for it not to inspire what we do. It’s been part of the brand’s story from the beginning.” The B Corp-certified independent brand is named after the part of Cornwall where it is based (in turn named for a little-known local saint). Sarah Young-Jamieson and her late husband, Tim, founded the brand in 1993 after purchasing an authentic 1940s candle-making machine from Germany. Today it has about 60 staff, including Sarah and Tim’s son Harry as Managing Director. Sarah remains closely involved as Creative Director. As Sara-Jayne says, “We all work together in terms of her vision – she is the driving force for how we look and feel.” St Eval candles and reed diffusers add atmosphere, layering nature-inspired scents in the restaurant and common areas at THE PIG-at Harlyn Bay. But the brand (sold in stores and online) also has fans far and wide, from the locals in Cornwall to former First Lady Jill Biden and Irish actor Andrew Scott. Much of that is down to the depth of the natural scents, which evoke memories of a trip THE PIG-AT HARLYN BAY \ HOGWASH \ AUTUMN / WINTER

IF YOU ONLY HAVE ... ☞ 3 minutes

Head outside to see the seriously unique dovecote. It’s an original feature from our 15th-century house.

☞ 30 minutes

Refuel with a treat from our afternoon Grazing Menu. Boy Laity (a Cornish cheese) on toast with PIG honey is a firm favourite of ours, best enjoyed in a comfy chair in front of the fire.

☞ 3 hours

“Our fragrance encapsulates that feeling of being on a Cornish clifftop – sea breeze in your hair, waves crashing” to the Cornish coast (Biden purchased hers during the G7 summit in 2021) wherever you are. “Our Sea Salt fragrance really encapsulates that feeling of being on a Cornish clifftop,” says Sara-Jayne. “You’ve got the sea breeze in your hair and you can hear the waves crashing – that lovely, salty, ozonic fragrance that’s just synonymous with Cornwall. We also have a Wild Gorse fragrance. Cornwall in the springtime is full of these bright yellow gorse bushes that smell sweet and coconutty.” The brand’s bestselling scent is Bay & Rosemary, which is “like an English herb garden, a really strong and heady fragrance. It’s gorgeous.” The candle wax is made without animal products, from mineral and vegetable derivatives. Traditional drawing machines are still used for some candles, as well as hand pouring. The business has evolved over the years to use significant amounts of renewable energy. “We’ve had a wind turbine since 2010,” says Sara-Jayne. “More recently, we had an energy dashboard implemented, which measures exactly how much energy each production line takes and how much we can generate from our solar and wind power sources.” These and other credentials have helped St Eval to secure the hard-to-achieve B Corp status for its impact on people and planet. “We feel a real synergy with THE PIG because we are businesses that try to be as sustainable as possible,” says Sara-Jayne. “We’ve done some photoshoots at THE PIG-at Harlyn Bay recently and everywhere you look, there’s inspiration, with its atmospheric nooks and crannies, the herbs in the garden and all of the produce that’s grown at THE PIG itself.” For fans of the brand’s nature-led scents and environmentally conscious approach, a St Eval candle can be a way of re-creating some of that Cornish magic at home. “Lighting a candle can be a simple way to carve out that sense of a moment with nature,” says Sara-Jayne. “An opportunity to bring a little of that wildness into your home.” Look out for St Eval candles at THE PIG-at Harlyn Bay, or purchase them at st-eval.com

THE B CORP-CERTIFIED BRAND HAS INTRODUCED RENEWABLE ENERGY SOURCES AT ITS CORNISH HQ

HOGWA THE PIGSH - AT\ HARLYN SUMMERBAY \ HOGWA SH \ AUTUMN/ WINTER

Treat yourself to one of the deeply relaxing wrap treatments in our peaceful Potting Shed, tucked away in the heart of the walled Kitchen Garden.

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.

QR codes you’ll want to scan Go straight to Things to Do on our website

Download one of our favourite walking routes

F RI E NDS OF T H E PIG

RATION.L’S FOUNDER , KAVITA BASI, AND A SELECTION OF THE BRAND’S VEGAN, GENDER-NEUTRAL FOOTWEAR

Training season When Kavita Basi applied her fashion-industry experience to start sustainable trainer brand Ration.L, she rewrote the rulebook IN 2015, KAVITA BASI SURVIVED a life-threatening brain haemorrhage. Having done so, she felt compelled to finally pursue her business ambitions wholeheartedly. She wanted to put the professional skills she had gained from nearly 30 years in the fashion industry into action, but in pursuit of her own vision. “For decades, I had felt interested in the idea of creating more opportunities for sustainable fashion, including how factories in other parts of the world are run and how they affect the communities around them,” says Kavita, who is based just outside Manchester. “I was talking to people in the industry 20 years ago about the idea of making products from recycled plastic or organic cotton, and they would just look at me like I was mad and say, ‘But who are you going to sell this to?’” After her recovery from the unexpected health crisis, which included having to learn to walk again, Kavita felt ready to be brave. “After being lucky enough to survive my subarachnoid brain haemorrhage, I had to start over, so I just thought, ‘Now is the time.’ I had a huge mental and physical shift, and this feeling that I really wanted to put my own stamp on things. I left a big, well-paid corporate job and said to my husband, ‘I want to just do something on my own.’” Today, Ration.L, the chic sustainable trainer brand that Kavita founded in 2020 as part of her business ventures, is in high demand. (In 2022, the Telegraph named her as one of its 100 Female Entrepreneurs to Watch.) The shoes have an understated aesthetic and the brand has earned B Corp certification for its strong ethical and environmental credentials. Most sales are made online, directly from the brand’s small, independent team – Kavita’s husband, Deepak, has been involved from

the start and the couple’s daughter Jasmine now heads up marketing – to customers in the UK, Europe and America. Ration.L trainers are sold in physical stores, too, from London’s Oxford Street, where you can pick up a pair in John Lewis, to LA’s Melrose Avenue. You will also spot them on the feet of our teams across THE PIGs. “The kitchen and cleaning teams wear our R-Kind Vegan Astra Green Trainer [pictured top right],” says Kavita. “It’s made in non-toxic polyurethane fabric, which, unlike plastic, is kind to the environment, and we use vegetable dyes. Laces are organic cotton, with eyelets in recycled aluminium. We put a lot of thought into every detail.” Our front-of-house teams don’t miss out, either, sporting the brand’s first canvas trainer in a forgiving shade of navy. What do hospitality teams, who are on their feet more than most, demand from a trainer? “Comfort is obviously vital, but I’ve also had good feedback on the fact that the trainers are relatively splash-proof and easy to keep looking good. With THE PIGs, our environmental values really align. I am careful about who I partner with, and so are they.” Beyond the green credentials, Kavita has taken a holistic approach to making sure the brand feels accessible. This includes the decisions to make the trainers gender-neutral and to include pull-on styles without laces. Compared to other trainers of similar look and feel, the pricing is also competitive, typically at about £70 a pair. “Ultimately, people want to look good and feel good,” says Kavita “We want to make a product that makes people’s feet happy.” Look out for Ration.L trainers on the feet of our PIG team members, and at rationl.co.uk

“Laces are organic cotton, with eyelets in recycled aluminium. We put a lot of thought into every detail”

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Smokin’ Bloody Mary Serves 1 • 50ml Sapling Vodka • 30ml spice mix (recipe below – you can vary this depending on how hot you like it) • 5ml apple cider vinegar (we use

To make the spice mix, place all the ingredients in a large bowl, give it a good stir, cover and leave to sit in the fridge overnight. In the morning, sieve into a large jar or bottle to remove any solids.

Willy’s) • 250ml good-quality tomato juice For the spice mix (makes enough for 10-20 Bloody Marys) • 250ml Worcestershire sauce • 5½ tablespoons horseradish sauce • 4 tablespoons English mustard

For the Bloody Mary, stir all the ingredients together in a tall glass until thoroughly mixed, then add a few ice cubes. Some prefer a shaken version of this classic, which also works well. Garnish with a herb sprig and finish off with salt and pepper, to taste.

• 20 dashes Tabasco • 35ml lemon juice • herbs (thyme, rosemary, bay, tarragon) • salt and pepper

What to drink with this dish…

Learn how to rustle up even more of our simple PIG classics by watching our YouTube series “PIG Tales” – visit youtube.com/ @ThePigHotel/videos

Our PIG Group Beverage Director, Luke Harbor, recommends three perfect pairings for this comforting pie

Domaine Hugo Single Vineyard Brut Nature, Wiltshire 2020 A benchmark for English biodynamic fizz, this elegant bottle of bubbles shows toasty brioche and shortcrust pastry layers with finesse.

PAX Buddha’s Dharma Vineyard Chenin Blanc, Mendocino County, California 2017 This wine has a fun mix of aromatics and structure. Foot-trodden for added depth and aged in neutral oak, it expresses classic chenin blanc character: beeswax, crushed wildflowers, wet stone and a savoury hint of white pepper. A beautiful counterpoint to the earthy sweetness of roasted root vegetables.

Cascina delle Rose Barbera d’Alba DOC, Piemonte, Italy 2021 Aged for 15 months in Slavonian oak casks, this barbera is lively yet grounded, showing deep ruby hues and bursting with pure red berry fruit. The wine’s energy and precision balance the richness of the pie, while its subtle spice and high-toned fruit complement the caramelised edges of roasted roots.

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Spicy garden root pie It probably hasn’t escaped your notice that we love a good pie at THE PIG. But this one is slightly different from the meaty ones we usually serve – it’s packed with veg from the Kitchen Garden, so it’s light and wholesome, and it’s made without dairy. The vegetable filling can be adapted to what’s in season, but this mix, with the celeriac setting off the spinach and chard, is a firm favourite. Don’t hold back on the spices – they’re what help to make it so tasty. This one’s even been known to convert the odd meathead!

Serves 4–6 You’ll need a 22cm x 26cm pie dish or 6 individual 16cm pie dishes

• 1 tablespoon mild curry powder • ½ teaspoon turmeric

• 2 tablespoons rapeseed oil

• ½ teaspoon chilli powder

• 1 large white onion, diced

• salt and pepper

• 3 garlic cloves, crushed

• 1 x 400g tin chopped

• 1 celeriac, peeled and diced

tomatoes

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• 120g fresh spinach

600g flesh)

• 120g chard

• 3 large carrots, diced • 4 medium sticks celery, diced

• 320g puff pastry (shop-bought is fine) • 1 large egg yolk

Heat the oil in a large saucepan and sweat the onion and garlic without colouring. Once it’s fully softened, add the celeriac, carrot and celery. Cook until everything has softened, add the spices, salt and pepper, then cook for a few minutes more. Add the tomatoes and cook for 5 minutes – you may need to add a splash of water here. Taste the mix and, if you’re happy with the seasoning, add the spinach and chard – this will only need a minute to cook, so take care not to overdo it. Remove from the heat and allow to cool. Heat your oven to 200C, or 180C with fan (400F; Gas Mark 6). Fill your pie dish (or dishes, if you are using individual ones) with the vegetable mix. Roll out the pastry to fit your dish(es). Brush the inside edge of your dish(es) with egg wash, then place the pastry on top, pinching it around the edge to seal. Using a pastry brush, egg-wash the lid well – this will give the pastry a nice glaze when it’s cooked. Poke a hole in the middle to allow the steam to escape. Bake for 15-20 minutes or until the top is golden brown.

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CA R I NG A ND CONSI DE R E D HOSP I TALI T Y 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 the hotels – chefs, kitchen gardeners, waiters, sommeliers, bar staff, 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! 14

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CHILD’S PL AY: OUR HEAD CHEF AT THE PIG-AT BRIDGE PL ACE LOVED THIS THANK YOU CARD

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Megan Walters Our Kitchen Gardener at THE PIG-at Combe on organic planting and her charity work in Uganda I REALLY GOT INTO GARDENING when I was living in London. Before moving to Combe to join THE PIG team, I had trained in gardening, including with a Royal Horticultural Society Level 3 course. I also undertook practical experience across the UK with World Wide Opportunities on Organic Farms. THE PIG’s emphasis on organic gardening and sustainability really appealed to me. EVERY MORNING, WE HAVE A LIST that the chefs have provided the night before, of which ingredients they need from the garden. There’s always plenty to harvest, even in the autumn and winter months, when we grow kale, lettuce and other winter salad. ONE OF THE CHALLENGES of organic gardening is the sheer amount of weeding, which we do by hand. In Combe, we also need to protect our plants from the local pheasants, which would happily eat a lot of them. We use netting to protect the plants they like best, such as kale.

Better than school dinners OUR PIG TEAM S REGULARLY VOLUNTEER at schools in their primary local areas, to he lp deliver the Ad School program opt a me from The Ro yal Academy of Arts. Culinary

Adopt a School helps children to learn healthy ea habits and enco ting urages enthusia sm for cooking, as an understandin well as g of the proven ance and sustai different foods. nability of “At THE PIG in the New Forest , we run our Ad School program opt a me at Brockenh ur st Primary,” says H Chef Alex Prou ead dman. “It helps to give children education oppo so m e fo od rtunities they m ight not otherw home or at scho ise ha ve at ol – and the activ ities are a lot of made bread with fun. We one class, for ex ample, includin how it can be m g showing ade in a way that is gluten-free or for different alle suitable rgy sufferers. W e always bring al different kinds on g many of fruit and vegg ies, to show kids variety of what’s th e sheer available – drag on fruit always down very well!” goes Learn more at ro

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IT’S REWARDING TO SPEND SO MUCH TIME outside and to do hands-on work where you put skills into action and see results from applying your knowledge. In the winter, I will be out pruning apple trees and pear trees in all weathers. With the right clothing, you can be outside year-round – that feels empowering somehow. ALONGSIDE MY GARDENING CAREER, I’m passionate about the educational charity that I founded with my husband and three Ugandan friends. In 2011, after visiting Katanga, an area of the Ugandan capital, Kampala, we founded Hope for Life Katanga. We provide teaching to help children take the test they need to pass to attend school and match them with sponsors to support their education. OUR CHARITY ALSO SUPPORTS young women to be coached in skills that help them to enter the workforce. Some have been able to put their own children through school as a result. It’s great seeing that ripple effect. THE PIG-at Combe has been really supportive – it gave us the proceeds of a staff raffle towards our work. It’s a place where I feel we all share the same values, of sustainability and making a difference. hopeforlifekatanga.com

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outaas HOGWASH \ AUTUMN / WINTER

HALL OF FAM

TIRPITZ, THE SEAFARING PIG

Spotter’s guide: redwing Among the most recognisable birds to land in the UK for winter, the redwing has a namesake red patch beneath its wing. Not sure if you’ve seen one? Other features include a brown back, a cream chest and a white eye stripe. According to the RSPB, the birds migrate here from Scandinavia, usually from late September, and feast on hawthorn, holly and rowan berries, as well as worms. To help support bird life, we have installed more than 150 nesting boxes across our PIGs. This PIG is set in a national park and

HOLD THE BACK PAGE

BEFORE IT WAS A PIG...

occupies a house that dates from the 1770s. Beyond the Georgian main house, rooms include traditional Sussex stable yard buildings clad in brick, flint and timber. Which PIG is it? A) THE PIG in the New Forest B) THE PIG-in the South Downs C) THE PIG-near Bath

[Answer on page 3]

As a matter of fact

THE PIG IN NUMBERS...

24,000

An hour’s drive from THE PIG-on the beach, The Hell Stone in Dorset is a “squat, crab-like neolithic table”, writes Tom Howells in the 2025 book Ancient Britain for Modern Folk. But which 1860s event changed the appearance of this ancient landmark? a) It was damaged by a bomb b) It was put back together, incorrectly, after falling down c) It was taken apart and moved to London, then returned [Answer on page 3]

PIG HACKS NO. 7 Vintage sari LAMPSHADES Translucent and colourful, old sari material makes unique lampshades. We get ours from Samarkand Design.

When they searched the wreckage of a scuttled German warship off Robinson Crusoe Island in 1915, British naval officers discovered a pig swimming in the waters, along with “chairs, hammocks … and a cask of red wine undamaged by its immersion in the sea”. The pig was given a new home aboard HMS Glasgow and named Tirpitz, in an ironic nod to a German navy admiral. Regarded as having “defected” to the British cause, she was treated as a beloved mascot. Tirpitz found a new home at the Royal Navy’s training facility in Portsmouth Harbour in 1916. After her death, her head was displayed at the Imperial War Museum in London, where it remains today.

... find out more here

hours of training clocked up by our PIG people in 2024

120,000 plastic toiletry bottles saved from wastage by using refillable glass bottles across our PIG bedrooms over the year

740

kg of homegrown grapes in 2024 from our vineyard at THE PIG-in the South Downs

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

OVER AND OUT HOGWA SH \ AUTUMN/ WINTER