The Almanac
Tales from the Kitchen Garden
From Grape to Glass – our new wines have sailed their way to Harlyn!
As you may know, a couple of months ago we introduced a greener way from grape to glass by deciding to reduce our carbon footprint by importing our house wine by sail this year. Our Head Sommelier at THE PIG-at Harlyn Bay Greg talks us through the arrival of our new house wine!
Summer Tales from the Kitchen Garden at THE PIG-near Bath – what’s growing?
We don’t know about you, but we love the summer! The warmer weather, spending much more time outdoors and the long sunny evenings. Our Kitchen Gardens are the perfect places to wander to explore new varieties of fruit and veg, get a spot of wildlife watching in and take in the peaceful country air! We spoke to our Head Kitchen Gardener Zack at THE PIG-near Bath to find out the top 3 things growing in the garden currently…
#PIGpeople Our Sommeliers hit Tuscany!
Our Sommelier teams were lucky enough to visit Paolo at Tenuta Fertuna in Tuscany last month for the opportunity to visit the vineyard, see the process in person and meet the team working on the PIG Cut wines. We spoke to Head Sommelier at THE PIG-near Bath, Ed Osborne, about the trip…
Fruit cage tartlets
Berries, currants, zesty curd and crispy sweet pastry – everything good and all in one place. In our first summer at THE PIG-at Harlyn Bay, Head Kitchen Gardener Andy produced a bumper crop of everything in the fruit cage, so we wanted to base a whole pud around it.
A greener way from grape to glass
We love to do things a little differently at THE PIG. From what we grow to the wine we pour, we carefully consider the entire life-cycle of what we serve to make sure we are making the best decisions, not only around what we serve but for the environment also.
Heard it through our grapevine…an update from our vineyard
THE PIG-in the South Downs in Sussex is home to the very first PIG planted vineyard. In May 2020 4,000 baby vines were planted, as we sit in the transition from spring to summer, we thought we ought to give an update on the goings-on in our very own vineyard; Luke Harbour, Head Sommelier at THE PIG-in the South Downs is here to bring us up to speed….
Meet our Greenhouse Goddess
Our second book is a celebration of the counties we call home, the unique produce and flavours associated with them and the exceptional cast of characters that make up our PIG family. Inside the pages you’ll meet some of the friendly faces around the hotels including Harpreet, our Potting Shed Head Therapist, to find out a little more about her…
THE PIG in the City!
It’s that time of year… the Chelsea Flower Shows returns to the grounds of the Royal Hospital Chelsea between the 24th and 28th of May and we’ll be there! THE PIG team and Alitex, makers of our bespoke Victorian Greenhouses will be popping up at Chelsea...
Day boat plaice, sweet & sour peppers recipe
We are giving you a sneak peek into our latest book with our Day boat plaice, sweet & sour peppers from THE PIG-at Combe. This delicious recipe is simple to make and perfect for sunny days!
Broad bean & Porthleven mozzarella salad recipe
Our second PIG Book, ‘THE PIG - 500 Miles of Food, Friends and Local Legends’ is available to purchase now. We are giving you a sneak peek into our latest book with our broad bean & Porthleven mozzarella salad from THE PIG-at Harlyn Bay in Cornwall
