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.

Our 25 mile menu

Our menu is sourced within 25 miles of where we are. Meet our local suppliers.

Map of suppliers Loose Hanger Cheese Loose Hanger Cheese (15.5 miles) Rosary Goats Cheese Rosary Goats Cheese (14.5 miles) Lyburn Farm Lyburn Farm (14 miles) PR Burgess and Sons PR Burgess and Sons (9 miles) Romsey Pork Farm Romsey Pork Farm (14.5 miles) Hawat's Hives Hawat's Hives (9.5 miles) Laverstoke Farm Cheese Laverstoke Farm Cheese (30 miles) Actual location off right hand side of map Sunnyfields Vegetables Sunnyfields Vegetables (9.5 miles) Tatchbury Manor Farm Tatchbury Manor Farm (7 miles) Eling Tide Mill Eling Tide Mill (10 miles) Country Farm Country Farm (14.5 miles) A Pinch of Salt A Pinch of Salt (8.5 miles) Beaulieu Manor Estate Beaulieu Manor Estate (6 miles) S & J Shellfish S & J Shellfish (4 miles) T Bartlett & Sons T Bartlett & Sons (8 miles) Pennington Farm Pennington Farm (6.5 miles) Elmore Shellfish Elmore Shellfish (9.5 miles) Sea Fresh Sea Foods Sea Fresh Sea Foods (25 miles) Dorset Oysters Dorset Oysters (24 miles) Hutchings Bros Seafood Hutchings Bros Seafood (15.5 miles) The Garlic Farm The Garlic Farm (24.5 miles) Isle of Purbeck Brewery Isle of Purbeck Brewery (25 miles) The Tomato Stall The Tomato Stall (25 miles)
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Loose Hanger Cheese

(15.5 miles)
Loose Hanger Cheese
Loose Hanger Cheese

Their pure Ayrshire cows milk is sourced from a closed herd owned and managed by the Ody family, at Upper Wooton, Basingstoke. The cows graze on the herb-rich Hampshire Downs and are fed farm-grown cereals. 

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Rosary Goats Cheese

(14.5 miles)
Rosary Goats Cheese
Rosary Goats Cheese

Rosary is a fresh, creamy goats' cheese with a mousse-like texture and a natural acidity. Recent winner of the Supreme Champion Award at the British Cheese Awards 2014, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians.

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Lyburn Farm

(14 miles)
Lyburn Farm
Lyburn Farm

Lyburn farm makes a variety of different hand made cheeses, all of which are made from our their own cows milk. These artisan cheeses are softer than cheddar, with a continental vibe. 

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PR Burgess and Sons

(9 miles)
PR Burgess and Sons
PR Burgess and Sons

This renowned farm is famous for its pannage pork, their pigs are turned out into the New Forest during acorn season that gives them scrumptiously sweet meat. 

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Romsey Pork Farm

(14.5 miles)
Romsey Pork Farm
Romsey Pork Farm

Selling the finest pedigree Plaitford New Forest pork and beef. All animals are reared outdoors with the most natural resources possible. 

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Hawat's Hives

(9.5 miles)
Hawat's Hives
Hawat's Hives

Hawat’s Hive’s have over 100 hives scattered around Hampshire, their bee’s roam around lavender fields, orchards and Hampshire’s flora giving their honey a unique and stunning flavour.  

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Laverstoke Farm Cheese

(30 miles)
Laverstoke Farm Cheese

This is no ordinary dairy farm, it is an organic biodynamic farm trying to create the best tasting and healthiest food. To do this they keep everything as natural as possible.  

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Sunnyfields Vegetables

(9.5 miles)
Sunnyfields Vegetables
Sunnyfields Vegetables

Organic vegetable producer growing an incredible range of fruits, vegetables and herbs in fields, glasshouses and polytunnels. This means that we can supply the freshes produce possible

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Tatchbury Manor Farm

(7 miles)
Tatchbury Manor Farm
Tatchbury Manor Farm

A family run farm where all the animals including their pride and joy Tamworth pigs are lovingly reared outdoors. The farm also provides free range outdoor reared Turkeys and poultry.

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Eling Tide Mill

(10 miles)
Eling Tide Mill
Eling Tide Mill

The only remaining working tide mill in the UK. Milling wholemeal flour as it has for a thousand years.

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Country Farm

(14.5 miles)
Country Farm
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A Pinch of Salt

(8.5 miles)
A Pinch of Salt
A Pinch of Salt

Air-dried Hampshire Hams and English Charcuterie, the freshest local produce cured or dried to perfection over 12 months. 

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Beaulieu Manor Estate

(6 miles)
Beaulieu Manor Estate
Beaulieu Manor Estate

Stunning local heritage and education site, where you can find locally sourced produce including a variety of game, and also local apple juice.

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S & J Shellfish

(4 miles)
S & J Shellfish
S & J Shellfish

Family run sustainable fishing company, delivering the finest seasonal produce. 

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T Bartlett & Sons

(8 miles)
T Bartlett & Sons
T Bartlett & Sons

Bartlett & Sons Family Butchers are traditional butchers based in Bath, covering the surrounding area. Established since 1931, they get their meat locally to ensure the quality and use no chemicals or additives to artificially enhance the meats.

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Pennington Farm

(6.5 miles)
Pennington Farm
Pennington Farm

Small producer of the finest New Forest beef, this local supplier deals directly with the Pig, to keep us supplied with the tastiest beef.

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Elmore Shellfish

(9.5 miles)
Elmore Shellfish
Elmore Shellfish

Stunning shellfish straight from the south coast and delivered directly to The Pig

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Sea Fresh Sea Foods

(25 miles)
Sea Fresh Sea Foods
Sea Fresh Sea Foods

Producers of the fresh seafood and shellfish of the highest possible quality fished on the coast of Poole.

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Dorset Oysters

(24 miles)
Dorset Oysters
Dorset Oysters

Local oysters sourced from the coast of Poole providing the freshest and best quality seafood available. Rock oysters good meat content with a lively mineral finish.

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Hutchings Bros Seafood

(15.5 miles)
Hutchings Bros Seafood
Hutchings Bros Seafood

Seafood producer straight from the coast of Hampshire along with the finest Hampshire game.

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The Garlic Farm

(24.5 miles)
The Garlic Farm
The Garlic Farm

Renowned family run Isle of Wight farm famous for its incredible arrange of garlic and garlic products. 

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Isle of Purbeck Brewery

(25 miles)
Isle of Purbeck Brewery
Isle of Purbeck Brewery

The award winning Isle of Purbeck Brewery nestled within Dorsets world heritage site, Jurassic coast, brew a range of 5 core beers each encompassing a delicious spectrum of styles and tastes. 

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The Tomato Stall

(25 miles)
The Tomato Stall
The Tomato Stall

Isle of Wight, award winning tomato’s that are left to ripen on the vine and picked at their peak of flavour, reaching you bursting with freshness and naturally sweet.

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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