It all starts in our Kitchen Garden

Wander down and chat with Jo who will tell you how 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.

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

    The kitchen is overseen by Chef Andy Wright whose two key lieutenants aren't his sous chefs but his forager and his 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 sample menu

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    Opening Times:


    Lunch 12:00pm-2:30pm

    Dinner 6.30pm-9.30pm

  • A sample from our 25-mile menu

    piggy bits / fishy bits- £3.50

    Saddleback Crackling & Apple Sauce
    Hock Eggs & Colman’s Dressing
    Dorset Whelks & Wild Garlic Butter
    Soused Wild Sea Bass

    starters and small plates

    Char Grilled Cuttlefish & Hampshire Chorizo
    Pickled Sea Kale & White Bean Puree £7/£14

    A Pinch of Salt‘s Hampshire Cured Meats Board Garden Pickles & Courgette Chutney £8/£16

    literally picked this morning

    Potted Dorset Crab on Toast
    Pennywort Salad & Pickled Daisies £8.50

    Marinated Lambs Tongue & Broad Bean Salad Garden Radishes & Land Cress£7/£14

    purbeck & coast

    Charred Poole Bay Mackerel
    Confit Beetroot & Pickled Rock Samphire £7/£14

    Home Smoked Pork Belly
    Dorset Olives, I.O.W Tomatoes & Spring Onion £16

    garden sides - £3.50

    Garden Beans & Pea Shoots
    Roast Courgettes & Crispy Flowers

    puddings - £7.00

    Hampshire Rhubarb Cheesecake
    Wild Rosehip Syrup

    Iced Chocolate Field’s Honeycomb Terrine
    Rosemary Honey Sauce & Wild Flowers

Latest Recipe from our head chef

Ham Hock and Black Pudding Hash with Fried Duck Egg

Shopping list

400g new potatoes
1 onion, thinly sliced
a knob of butter
100g salt beef or shredded ham hock
100g black pudding, finely diced
3 tbsp chopped flat leaf parsley
½ tsp celery salt
1-2 tsp Worcestershire sauce
2-3 tbsp sunflower oil, for frying
4 duck eggs or large free-range eggs

FOR THE SALAD:
1 ½ tbsp olive oil and 1 ½ tbsp rapeseed oil
1 tbsp white wine vinegar
1 ¼ tsp Colman’s Mustard
pinch of sugar
juice of ½ a lemon
4 large handfuls of pea shoots

1. Boil the potatoes until tender. At the same time, gently cook the onion in the butter till softened and caramelised. Drain the potatoes and crush them with the back of a fork.

2. Mix together the crushed potatoes, caramelised onion, ham hock, black pudding, parsley and celery salt. Season with Worcestershire sauce to taste.

3. Divide the mixture into four equal amounts, and using lightly floured hands, shape into patties. Chill in the fridge for 30 minutes.Make a dressing by whisking together the olive and rapeseed oils, vinegar, mustard, sugar and lemon juice. Season to taste.

4. Check & adjust the seasoning / add optional herbs now!

5. Heat 1 tbsp sunflower oil in a large, non-stick frying pan over medium heat. Fry the patties, in batches, for 2-3 minutes on each side, until crisp and golden on the outside and hot through to the middle. Add a little more oil as needed.

Book a room: 0845 077 9494 or book online