Hogwash | ISSUE 08

SPRING / SUMMER

NO 8

2026

Hogwash THE SEASONAL DISPATCH

SPINACH TO WIN IT Seasonal veggie stars Let the good times rock’n’roll Top tips from the PIG team

+ hotel guide + news + outings + recipes HOGWA SH \ SPRING /SUMMER

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PIGGY BITS

Enjoy our Bramley body care, at home

Let’s take this outside From April 2026, our Garden Ovens are open for a fresh new season of laid-back, alfresco eats and long lunches with a nice cold glass – or two. We’re kicking things up a gnarly notch this year in our outdoor suntraps at THE PIG in the New Forest, THE PIG-near Bath and THE PIG-in the South Downs, with brand new dishes freshly cooked on our Big Green Egg barbecues. Head down to the Garden Oven at your chosen PIG for a flavour of our summer options, or visit thepighotel.com/ eat-and-drink/menus

Dates for your diary

Gather your favourite people and head round to ours this spring and summer to make some memories worth savouring. From hands-on foodie workshops to restaurant takeovers with fantastic speakers, we’re putting on a brilliant mix of unmissable PIG happenings with our friends across the patches we call home. Find out more and book your space at thepighotel.com/events

Ever since we opened our very first PIG in 2011, we’ve kept natural, botanical goodies from our friends at Bramley in our bathrooms. You’ll still find them today across each of our nine PIGs (and pub!). So, as we celebrate our big 15th birthday this year, what better time to bring you our new, bespoke Bramley range to enjoy at home? Originally created exclusively for our bedrooms, the Bramley x THE PIG Body Wash and Bramley x THE PIG Hand and Body Lotion are made with a gentle blend of camomile and rosemary inspired by our Kitchen Gardens. Each is packaged in the same brown glass bottles you’ll always find at our house – and now yours.

If you want to treat yourself, head to reception or shop online at gifts.thepighotel.com

Fancy y our nex t PIG sleepov er on u s ?

Scan fo r your c h ance to as a VIP win (very im p ortant reader PIG !)

A summer worth celebrating We love any excuse for a good knees-up – especially when there are 15 fantastic years of THE PIG to toast! We’re having a serious summer of birthday bashes, and you’re at the top of our guest list. We’ll be throwing open the doors for our weekend-long Smoked & Uncut Garden Parties at THE PIG-at Bridge Place, THE PIG-at Combe and THE PIG in the New Forest. Expect some great feasting food and cracking live, local music to let the good times roll. Find out more and buy your tickets at thepighotel.com/events

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

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Salt of the earth How to salt-bake a celeriac Wrapping celeriac in a saltbased crust helps our hero veggie retain moisture, as it steams at the same time as it bakes, to emerge perfectly seasoned.

Start by mixing approx 500g plain flour, 200g rock salt, 1 egg white, a little water and fresh chopped garden herbs into a smooth paste. Chop off the top and bottom of the celeriac and slice off the skin, then coax the dough around it, stretching it until it’s fully encased.

Place the covered celeriac into the oven at 185°C (fan) and cook for about 1½ hours, until you have a golden-brown crust.

It’s the season for...

CELERIAC

Earthy, sweet, and subtly nutty, celeriac is one of our favourite winter root veggies that’s still fresh and full of flavour in early spring. Best planted around April and left to rest, undisturbed for at least six months, it’s a vegetable that can really teach us a trick or two!

Our kitchen teams love to use celeriac as an unsung hero in PIG dishes – whether that’s slowly braised to beef up a hearty gardener’s broth, crushed into sauces to cut through rich serves of game or salt-baked for a perfectly seasoned, fresh salad that really holds its own.

Come and see what’s growing, right now, in the veg beds with a free guided tour of our Kitchen Gardens. We’re always happy to show you around and answer any questions you have. Simply speak to our reception team to join us in the morning. thepighotel.com/events/kitchengarden-tours-at-the-pigs

When it’s slightly cooled, crack the baked dough using the back of a sharp knife and cut down the middle (just to the depth of the crust) to release the celeriac. Slice into one-inch chunks to build a punchy spring salad.

For the full recipe, visit thepighotel.com/saltbaked-celeriac

It’s also the time to find... Leeks, spring onions, sweet peppers, carrots, tomatoes, asparagus, elderflower, wild fennel

HOTEL INFORMATION, ROOM GUIDE, TOP TIPS FROM OUR PIG TEAM, THE BEST OUTINGS, LOCAL HEROES AND THINGS TO DO.

HOGWA SH \ SPRING /SUMMER

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2011

The doors open to our very first PIG in the New Forest - and our Head Kitchen Garden Guru, Ollie, with his veg beds after the opening party

2014

15 years of

Two new porkers join the litter: THE PIGnear Bath and THE PIG-on the beach

THE PIG So much has happened since we launched – here is just a glimpse of what we’ve got up to along the way

2017

Indie legends, The Kooks, headline our fifth Smoked & Uncut festival at Lime Wood

2018

We get the keys to Harlyn House, ready to restore into our first Cornish PIG, THE PIG-at Harlyn Bay

2022 2021

After the success of our 2019 debut, our second PIG book is published, filled with recipes and tales from our local supplier friends

Vines with a view: THE PIG-in the South Downs opens, home to our first PIG vineyard in West Sussex, and our PIG People took to the saddle for Hospitality Action’s fundraiser “Back in Business”, raising over £30,000 to support our friends in our industry

2023

Our first jars of PIG Honey are harvested from our very own bee hives

2013

Music, food and local friends: our first Smoked & Uncut festival rocks the New Forest

2012

Southampton’s ancient walls become home to our one-of-a-kind historic townhouse, THE PIG-in the wall

2015

2016

We team up with our friends at Alitex for our first Chelsea Flower Show

2019

THE PIG-at Combe, our 16th-century Elizabethan gem, opens in east Devon

2020

At the other end of the coast, former rock-and-roll club THE PIG-at Bridge Place opens in April

The pandemic changes everything, but when hotels are allowed to reopen, we invite some specially nominated NHS staff for a well-earned break with us. The first bottles of THE PIG Cut wine – our new house white, red and rosé – arrive in time for Christmas

2025

Our outdoor rustic retreat, The Folly, opens for wood-fired eats and live laidback beats at THE PIG-at Combe

2024

We become B Corp certified, a milestone in our commitment to always make thoughtful decisions for people and planet. THE PIG-in the Cotswolds joins the litter, along with our first-ever PIG pub, just across the road

2026

There’s so much more to come this year, from serious Sunday lunches to proper summer garden parties – watch this space!

GUEST BO OK

Guest book with Elizabeth Day The author and podcaster shares how she likes to make the most of a PIG stay, and her fondest memories with us — including getting married at THE PIG-at Combe

The first PIG I stayed at was THE PIG-at Harlyn Bay. I had a job as a hotel columnist for The Daily Telegraph and I went to stay when it opened. It was just after the first lifting of lockdown restrictions in 2020 and, as you can imagine, was the easiest trip to say yes to. As soon as we walked through the doors, we felt at home – if home were actually one of the most beautiful, generous spaces you could ever imagine. We also met THE PIG’s founders, Robin and Judy Hutson, and promptly fell in love with both of them and their original vision.

My must-have dish on the 25 mile menu is just all the Piggy Bits. I bow to no one in my obsessive love of these. I also love the kale salads from the Kitchen Garden.

My usual at the bar is a Brandy Alexander. Chris, The Hotel Director at THE PIG-at Combe, introduced me and my husband to these and we’ve never looked back, frankly.

The PIG I enjoyed most recently is THE PIG-in the South Downs. It’s where I had my most recent book launch, for One of Us. It’s in a stunning setting.

My favourite memory at a PIG is of getting married at THE PIG-at Combe. We actually got married there twice. My husband, Justin, and I got engaged during the pandemic and had planned to have a wedding with guests in December 2020, but it was that weird Christmas where a new lockdown was imposed at short notice. We decided to go ahead and travel to THE PIG to sign the register, with just my best friend and her husband as witnesses, then have a family celebration at some future date.

I remember asking Chris whether we could even just sign the necessary certificates in the car park if we had to. But he managed to make it one of the most special, heartfelt and fun days of our lives, even with the restrictions. To our surprise, The Folly was filled with lit candles and champagne was on hand. We had the best time. Then we came back and

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did the whole thing again with family the following spring.

Outside of the UK, I love to escape to Tuscany for a holiday. We will be heading there this summer. In the absence of a PIG opening its doors, we’ve had to find our own accommodation. Outrageous!

My tip for fellow PIG guests is to take time to soak up the ambience – whether it’s reading a book by the fire, sitting on a garden lounger and admiring the view or simply lying in the bath with a cup of tea. So much thought, love and care has been put into making every single aspect of every single PIG feel inviting and beautiful. It’s enough just to be there without feeling you have to do anything. That said, the Potting Shed massages are amazing.

One of Us by Elizabeth Day, published by 4th Estate, is out now CLOCKWISE FROM BELOW: TUSCANY IS ANOTHER FAVOURITE HOLIDAY CHOICE; THE PIG-AT HARLYN BAY; THE FOLLY AT THE PIG-AT COMBE; HER L ATEST NOVEL; ELIZABETH LOVES A BRANDY ALEXANDER

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

~ THE INSIDE STORY ON RESTORING OUR LOCAL CANALS

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.

We lc o m e t o

THE PIG - IN THE

COTSWOLDS THE PIG-IN THE COTSWOLDS \ HOGWASH \ SPRING /SUMMER

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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.

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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OUR FIRST PIG TREATMENT HOUSE

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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 Fieldhouse team if you would like to know more.

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.

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FIND YOUR COPY OF THE FULL FIELDHOUSE TREATMENT MENU IN YOUR BEDROOM, INCLUDING DETAILS OF HOW TO BOOK THE SPA FACILITIES

PIG PICKS

LOCAL TOP TIPS FROM OUR

Reception Team WHAT WE LOVE MOST ABOUT THIS AREA is the beauty of the journey between the villages – the landscapes are so pretty in all seasons. There are also many old stately homes with stunning gardens to visit, such as Snowshill Manor or Highgrove.

OUR FAVOURITE THING ABOUT THIS PIG is that we still have the books in the shelves of our library written by Rosemary Verey, who lived here when it was a family home.

OUR GO-TO DISH ON THE 25 MILE MENU is the honey roasted carrots – they’re so sweet and the perfect addition to any meal.

A MUST-VISIT LOCAL PUB is THE PIG’s very own The Village Pub, just across the road from the main house. A little further afield, we love The Wild Rabbit in Kingham, The Bull at Charlbury and The Fox at Oddington.

A LOCAL GEM is Jolly Nice, a nearby Cotswolds farm shop and cafe with fresh local produce. It has great options for gift buying, and there are resident donkeys.

WILDLIFE TO LOOK OUT FOR includes Harry the cat, who is frequently seen on the grounds and is very friendly. Also in the garden is Rosemary Verey’s original laburnum walkway, which flowers in late May and makes the garden beautifully colourful.

BET YOU DIDN’T KNOW that the neighbouring village of Bibury was named the most picturesque village in the world by Forbes in 2025 – most notably for the 14th-century row of cottages, which are now protected by the National Trust.

Wild and wonderful

THE LOCAL WATERWAYS ARE HOME TO A DIVERSE RANGE OF SPECIES, INCLUDING CURLEWS (BELOW)

An ambitious project to restore canals here in the Cotswolds has seen PIG guests supporting vital local conservation work HAVE YOU EVER SEEN A WATER VOLE? The rare rodents are among the UK species that could benefit from the conservation work of Gloucestershire Wildlife Trust in the heart of the Cotswolds’ countryside. It’s hoped that an ambitious project to restore and reconnect two local canals – the Stroudwater Navigation and the Thames & Severn – will transform and rebuild these key waterways to the benefit of both people and nature. The first phase of the work has been completed (as part of a collaborative effort from Stroud District Council, a charity called the Cotswold Canals Trust and others). Crucially, Gloucestershire Wildlife Trust is leading on all conservation aspects of the project, in this ecologically significant stretch of English countryside.

“The work to restore the canals here includes repairing locks and bridges so they can be returned to use, but it also encompasses creating new channels of water,” explains Pete Savage of Gloucestershire Wildlife Trust, a canals specialist who is an environmental adviser on the project. “Conducting ecological surveys before any engineering THE PIG-IN THE COTSWOLDS \ HOGWASH \ SPRING /SUMMER

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“It’s good news for critically endangered species”

works or vegetation clearance even began to take place was vital.”

When completed, the work to reconnect the canals should clean up derelict architecture and will also mean that more people can experience the Cotswolds via its waterways. But from a wildlife perspective, a core goal is to improve the biodiversity of the region and support some iconic UK species. And because the changes to landscapes and architecture might also have an impact on flora and fauna while the works are in progress, Gloucestershire Wildlife Trust has a doubly crucial role to play. Its conservation work includes removing non-native vegetation that is not beneficial to the local ecosystem, and ensuring the conditions in which significant native species – ranging from water voles to otters, eels and wading birds such as curlews – can thrive.

“We are greatly improving and extending the habitats for water voles, and their habitats are going to be better joined up,” says Pete. “So there are going to be more of them at the end of this project than there were at the start – which is good news, as they are a critically endangered species.” Arguably less cute, but also benefitting from the trust’s efforts are migratory eels. “They make their way from the sea into freshwater habitats and that’s where they live their life

before migrating back out to the sea to spawn.

Their challenges include barriers in rivers, so wetlands and canals are really good places for them to grow into adult eels. With these canals, we’re reconnecting the east to the west, and this will give eels a corridor to migrate upstream.”

From curlews to otters to dragonflies, there is a compelling list of native British species set to benefit from the trust’s conservation work.

Among those helping to protect the local wildlife are our wonderful guests like you, here at THE PIG-in the Cotswolds, by choosing to donate an optional £1 to the project on your restaurant food bill. “Fundraising by guests at THE PIG makes a massive difference to our ability to do this work,” sayss Esther Graham, who is the Corporate Partnerships Manager at Gloucestershire Wildlife Trust. “The feedback we get from PIG guests is that being part of this fundraising effort helps them feel connected to the incredible Gloucestershire countryside, which is wonderful to hear. We really appreciate their support.”

“Any money that PIG guests donate to Gloucestershire Wildlife Trust goes wholly to supporting the environmental side of this heritage project,” adds Pete, “and allows us to be even more ambitious about what we can do.” gloucestershirewildlifetrust.co.uk

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

PETE SAVAGE (LEFT ) IS PASSIONATE ABOUT IMPROVING HABITATS FOR NATIVE FAUNA, INCLUDING OTTERS AND WATER VOLES (ABOVE)

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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

CLOCKWISE, FROM ABOVE: JOHNNY SEYMOUR (ON THE RIGHT ) AND MEADOWS HULME; SISTER SLEDGE; RAZORLIGHT; AND OTHER PERFORMERS AT SMOKED & UNCUT

Music makers To book the best live acts and DJs for our PIGs, including for this summer’s Smoked & Uncut Garden Parties and live music nights, we rely on our friends at Marksman Entertainment “IN 2025, EVERY SINGLE PIG HOTEL, from roughly May to September, had local musicians playing every other Sunday. So across the year, that’s close to 100 different musicians that we are booking in,” says Johnny Seymour, of Marksman Entertainment, the talent booking and production company that helps to stage live music and other events for our PIGs. “We know that people visiting the PIGs really appreciate it. Good food and good music also go hand in hand – we often find that people come down for the music and then stay for the food, or the other way around.”

As for supporting the careers of the performers, “Simply being able to offer the opportunity of regular shows for local artists really matters to us,” says Johnny, who is a co-founder of Marksman, together with his college friend, Meadows Hulme, a music promoter and PR director.

“It gives them a platform to go on from, to move on to their next gigs and go on to success. It would be great if we have played a part in that journey for some of these acts. And with the history of the Smoked & Uncut music festivals that we have put on at various PIGs over the years since 2013, sometimes we’ve been able to have acts on a pretty massive festival stage, too,” he adds.

It was Meadows and Johnny who first helped us cook up the idea of Smoked & Uncut. The festival started life at THE PIG in the New Forest before migrating to other PIGs in the litter, combining live music with tasty seasonal food courtesy of our PIG kitchen teams and high-profile guest chefs including Angela Hartnett. Acts who have performed range from homegrown heroes Supergrass, Razorlight and The Kooks to American disco-funk legends Sister Sledge. And there

have been many memorable moments along the way: “Johnny and I driving Sister Sledge to the stage, through the crowd, on the back of a golf buggy, was fun,” recalls Meadows.

As for this summer, something new is afoot, explains Megan Way, THE PIG’s Events Calendar Coordinator, who often works hand-inhand with Johnny and Meadows. “We are excited to be hosting more of our Smoked & Uncut Summer Garden Parties, which we had fun with last year – back to our roots of laid-back beats and delicious feasts,” she says. “Taking place over two or three days, they will include late-night DJs and live music, with an emphasis on quality local musicians of the kind that Meadows and Johnny are used to helping us to support. The Sunday will be a family day, with all sorts of live acrobatics and more.”

Ultimately, says Megan, “Food and music are things that bring people together and both are part of our PIG story. Johnny and Meadows are a huge part of that – they know how to select and support the artists and the bands that fit our homegrown ethos.

“As well as our Garden Parties, throughout the summer we will be hosting live music nights at most of our hotels, on a Friday or a Sunday. And whether they’re best enjoyed with pizzas from the Garden Oven or a barbecue, there’s nothing better than listening to live music with the sun shining, having a drink and good food. It is a huge part of what we do.”

For news and tickets to our Smoked & Uncut Garden Parties at THE PIG-at Bridge Place, THE PIG-at Combe and THE PIG in the New Forest and other live music, see thepighotel.com/events

“Food and music are things that bring people together”

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Pepper Gimlet Serves 1 · 55ml Sapling Gin · 5ml green Chartreuse · 25ml fresh lime juice

overnight. In the morning, sieve the syrup into a large jar or bottle to remove any remnants of the pepper.

· 20ml green bell pepper syrup (recipe below) · fresh lime or green pepper to garnish For the green bell pepper syrup (makes 700ml) · 350g white caster sugar

For the gimlet, add all the ingredients into a cocktail shaker with ice and shake hard until thoroughly mixed. Finely strain the liquid into an ice-cold coupe and garnish with a twist of fresh lime peel or a slice of green pepper.

· 350ml water

What to drink with this dish…

• 400g mixed garden peas and broad beans • juice of 1 lemon 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 colourful dish

Pieropan La Rocca, Soave Classico, 2023 The subtle almond bitterness and slight herbal undertones marry perfectly with the peas and beans, while the rounded tropical notes really chime with the dressing.

Flint Bacchus Fumé, Norfolk, 2023 The lemon and delicate pea flavour of the Flint Fumé accompanies the goat’s curd and minty freshness of this classic dish.

Bruno Lupin Roussette de Savoie Frangy, 2023 This wine is incredibly versatile, showcasing racy acidity and complex green apple and citrus character to complement a lighter, fresher dish like this one.

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Nothing tastes more like summer than this. It’s a lovely colourful salad that’s light and zesty, and perfect for enjoying in the sun with a glass of crisp white wine – see our suggested pairings below. We grow our own peas and beans, but you can usually pick some up at a farmers’ market. If you can’t find goat’s curd, you can use soft goat’s cheese as an alternative.

Serves 4

· half a green pepper, chopped

To make the green bell pepper syrup, bring the sugar and water to the boil and add in the green pepper. Take off the heat and, once cool, cover and allow to infuse

Peas & beans

For the garnish • pea shoots and broad bean leaves • mangetout (purple, if you

• 50ml white wine vinegar

can find it, optional), raw

• 100ml rapeseed oil

and washed

(local if possible) • 2 mint sprigs (grapefruit

• edible flower petals (optional)

mint is especially good), finely chopped • 100g fresh goat’s curd • salt and pepper

Remove the peas and broad beans from their pods, then blanch them lightly in salted boiling water and refresh in iced water.

Pop the broad beans out of their skins and drain the peas.

Keep to one side.

To make the dressing, mix the lemon juice, vinegar, oil and chopped mint together and season to taste.

To serve, mix the peas and broad beans with some of the dressing and scatter over the plate. Add small spoonfuls of the goat’s curd over the top and garnish with the pea shoots and broad bean leaves. Add the mangetout, if you are using. Finish with a little more dressing and the edible flower petals. Oh, and don’t forget that glass of wine …

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PEOPLE ARE THE FUTURE OF

CA RI 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

THE PIG IN

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

07/2011 the date our first PIG opened, in the New Forest

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!

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In 2025, over

£83k raised for our local charity partners from the voluntary £1 donations on our food bills

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Setting the standard In January 2026, THE PIGs were awarded a three-star Food Made Good Standard – the highest rating achievable! – from The Sustainable Restaurant Association, which is the leading sustainability certification in hospitality globally.

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This marks our second group-wide evaluation (and our sixth assessment in total), and we’re truly chuffed to have retained our three stars, reflecting our commitment to sourcing responsibly, supporting society and protecting the environment.

“I’ve been part of THE PIG for nearly 15 years, and our ethos has remained constant: growing our own, working with the seasons and sourcing locally,” says our Group Head Chef, Andy Wright. “These principles continue to guide us, and as sustainability standards evolve, so do we.”

None of this would be possible without our brilliant teams, working purposefully for people and planet every day. We see our three-star rating as a milestone, not the finish line. And we couldn’t be happier to have you along for the ride.

2½ We harvested

tonnes of honey from our very own PIG hives last summer

300,000+ seedlings were produced at our central nursery in Brockenhurst to supply all eight PIG Kitchen Gardens

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IGS ROAM

WHERE OUR P

The Pig - at Harlyn Bay

The Pig - at Combe

THE PIG - in the Cotswolds

The Pig - near Bath

The Pig

The Pig - on the Beach

... find out more here

The Pig - in the Wall

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.

The Pig - at Bridge Place

OVER AND OUT

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