If there’s one thing we’ll always champion at THE PIG-in the South Downs, it’s making the most of the great outdoors - and no one knows these hills, woodlands and trails better than our very own Apprentice Chef Gabriel Ramswell.
Gabriel’s journey to THE PIG started with a walk through the Downs after a day spent foraging for mushrooms. A chance spotting of a poster for our Apprentice Chef programme led him from pizza delivery shifts to the hustle and bustle of our Kitchen Garden-led kitchen. Fast forward a few years, and Gabriel’s love for the South Downs landscape is as strong as ever.
So, we asked him to share a few of his favourite spots and local walks to help you get properly stuck into the beautiful corner of Sussex we call home.
Local walks and wild escapes
One thing that hasn’t changed for Gabriel is his love for the great outdoors and the beautiful local landscapes. His family moved to the area when he was seven, and he’s gathered a collection of favourite walks, camping spots and foraging patches nearby.
“After a busy service in the kitchen, sometimes I can’t switch off,” he says. “But the minute I head out for a walk or into the woods, it all drops away. You can just be present, take in the fresh air and appreciate the natural beauty around you.”
One of Gabriel’s favourite walks is a five-mile stretch of the South Downs Way — the 100-mile trail running from Winchester to Eastbourne. “I like to start from the Cadence Clubhouse, a brilliant little cycle café in Cocking, and finish up at The Devil’s Jumps,” he says.
This cluster of Bronze Age burial mounds is thought to be around 3,000 to 4,000 years old. “The views are incredible. It’s the peak among the valleys, so you can see right out to the sea on one side and up towards Midhurst on the other. Proper rolling countryside!”
Foraged feasts and local legends
The woods around the Devil’s Jumps are another favourite spot of Gabriel’s — though he warns it’s not for the superstitious. “There’s an old story that a Nazi pilot crashed there during the war, and some say it’s haunted, but I’ve not seen anything myself!”
What he has experienced is a fair bit of al fresco cooking. On a recent walk, Gabriel brought along a simple risotto base and homemade salad dressing, finishing the dish with foraged finds like yarrow, red clover, sorrel leaves, ground elder (a parsley-like herb), and pignuts — small roots with a taste a bit like hazelnuts.
“There’s an old tradition of finding a pignut for someone you love in spring,” he adds.
At THE PIG, Gabriel always recommends trying the risotto on the menu, as it changes with whatever’s best from the garden and local suppliers. “Our pork dishes are also a must, we brine the pork beautifully."
Stretch it further to Kingley Vale
If you fancy stretching your legs a bit further, Gabriel suggests heading over to Kingley Vale. “It’s another stunning spot, with Iron Age barrows and a lot of history. It was a battlefield back in the day, and there was loads of D-Day training done there too.”
When it comes to a well-earned drink after a day’s walking, Gabriel recommends The Three Horseshoes. “It’s got cracking views of everything we’ve just been talking about.”
Back to the Kitchen
For now, the next walk will have to wait, as Gabriel is about to head back into the PIG kitchen. Still, he says, “It’s the first job I’ve truly wanted to stay with. It’s an exciting place to work.”
Whether you’re staying with us or just stopping by for a bite to eat, our team is always on hand with walking maps, local tips, and maybe even a foraging secret or two. Ask at reception, order a plate of whatever’s fresh from the garden that day, and start planning your next adventure.
