It all starts in our Kitchen Garden

Our menu changes by the minute depending on what the forager finds or the kitchen gardener deems to be in perfect condition - this is a genuine way of running our kitchen.

Wander down and chat with Alex who looks after the garden under the watchful eye of Ian (from our local organic farm partner, Sunnyfields).

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  • Eating at THE PIG
    is truly a
    one-of-a-kind experience.

    The kitchen is overseen by Chef James Golding and Head Chef Dan Gover whose two key lieutenants aren't their sous chefs but forager and kitchen gardener.

    Uncomplicated and simple British garden food, true to the micro seasons and influenced by the forest and coast, with the emphasis squarely on fresh, clean flavours.

    What can't be grown in our Kitchen Garden, or in the extensive vegetable and fruit beds, is sourced locally - our further commitment to the 25 mile menu.

    Served in an authentically reproduced Victorian greenhouse dining room, complete with bare wood table tops and mismatched bone handled cutlery.

    View our sample menu

    Book now

    Opening Times:

    Lunch 12:00pm-2:30pm

    Dinner 6.30pm-9.30pm

  • A sample from our 25-mile menu

    piggy bits - £3.75

    Black Pudding Balls with Piccalilli
    Smoked Chipolatas & Spiced Onions

    starters and small plates

    Ben Fluffetts Duck Egg & New Forest Cepes
    On Toast with Wild Garlic & Herb Butter £8/£16

    Walled Garden Fritters
    With Wild Garlic Mayonnaise £6/£12

    literally picked this morning

    Pulled Slow Cooked Pork Croquette Salad
    New Forest Blackberries, & Garden Pear £6.50/£12

    New Forest Wild Mushroom Soup
    Garden Tarragon Cream & Sea Salt Croutons £5/£10

    forest & solent

    Dorset Coast Pollock Fillet & Hampshire Chorizo
    Braised Pearl Barley & Dorset Cockles £17

    Roasted Breasts of New Forest Wood Pigeon
    Foraged Oyster Mushrooms, “Cosmic” Mash & Sloe Sauce £14

    garden sides - £3.75

    Roast Local Rainbow Carrots
    Crispy Tobacco Onions

    puddings - £7.00

    Warm Earl Grey Scented Chocolate Torte
    Earl Grey Ice Cream & Chocolate Sauce

    Lemon Basil Posset & Shortbread
    Macerated New Forest Strawberries

Come forage with us...

Guiding you to some of the deepest and most secret areas in search of wild mushrooms.

An activity the whole family can enjoy whilst providing fresh air and good exercise. Our forager will take you on a light-hearted and educational experience through the forest or along the coast finding, identifying and collecting wild edible food.

In the Spring the walks can include a hedgerow harvest such as wild salads and vegetables and through the Autumn we forage for fruits, nuts and berries. On a trip to the coast you can gather seaweed and shellfish.

Want to try foraging during your stay with us?

Latest Recipe from our head chef

Chanterelle & Saffron Milk Cap Risotto

For the mushroom stock
2 onions, peeled and roughly chopped
1 leek, roughly chopped and washed
2 cloves of garlic, peeled and roughly chopped
30 ml vegetable oil
500 g button mushrooms, washed and roughly chopped
30 g dried ceps, soaked for 2 hours in a little warm water & Wild Mushroom Trimmings
10 g thyme/Savory
10 black peppercorns
1 bay leaf

For the risotto
350 g carnaroli rice
60 g butter
Mushroom stock (see recipe)
Salt and freshly ground white pepper
90 g butter
60 ml double cream
400 g Chanterelle & Saffron Milk Cap mushrooms, prepared and cleaned
5 g parsley, finely chopped

1. First make the stock. Gently cook the onion, leek and garlic in the vegetable oil without colouring until soft. Add the rest of the ingredients cover with about 2 litres of water, bring to the boil and simmer for 1 hour skimming occasionally. Strain through a fine meshed sieve and keep hot if using straight away. The stock should be strong in flavour, if not reduce it until the flavour is concentrated.

2. To make the risotto take a thick bottomed pan, melt the butter add the rice and stir for a minute on a low heat with a wooden spoon. Gradually add the stock a little at a time, stirring constantly and ensuring that each addition has been fully absorbed by the rice before adding the next. Season with salt and pepper.

3. When the rice is almost cooked add 60g of the butter and the cream, check the seasoning and correct if necessary.

4. The risotto should be a moist consistency, not too stodgy.

5. Meanwhile cook the mushrooms in the remainder of the butter.

6. Stir the mushrooms into the risotto with the parsley and serve immediately.

Featured Supplier

T Bartlett & Sons

This family butcher was opened in 1938 by Alan Bartlett's grandfather and father. That year, six other butchers opened in the new Milton area, but over the years they have all closed. Alan has changed with the times by developing a range of cured meats with our Head Chef James Golding called "A Pinch of Salt" this helps him to stay relevant and keep customers and chefs coming back.

He uses only local & New Forest Marque meat from Pennington Farm, Hordle and Romsey much of The Pig's meat is specially selected and matured for us by Alan, strictly in accordance with the seasons, especially local game.

Other Suppliers

  • Newhouse Venison & Game - 8 miles away
  • Earlmaur Shellfish - 8 miles away
  • T Bartlett & Sons - 9 miles away
  • Loosehanger Cheese - 5 miles away
  • Howat Hives - 11 miles away
  • Sunnyfields - 10 miles away
  • Country Fare - 20 miles away but sourcing fruit and veg for us from local farms
  • Robert Dyer - Treet - 6.3 miles away

8 or more?
Then dine in
The Green Room

Our private dining room, known as The Green Room is located on the ground floor of the hotel and is perfect for smaller parties. The room can sit up to a maximum of 14 people on one table. There is a glass wall separating the space from the restaurant, with a curtain that can be pulled across for privacy.

Check availability of The Green Room

The Green Room at The Pig
Book a room: 0845 077 9494 or book online