The Almanac

Say hello to our new pour behind the bar, Fielden Whisky! To celebrate, we've got a tasty End of Summer Spritz for you to try at home (or at your favourite PIG!) - this is a drink made for making the most of those last golden evenings.

A hearty handful of our original gang started where it all began at THE PIG in the New Forest – including our Group Head Chefs, Andy, Lex and Kamil. For fifteen years, they’ve collected favourite memories and meaningful milestones from the kitchen, the garden and our growing litter. Here’s a glimpse into their stories…

Celebrate 15 years of THE PIG, in the New Forest, from our first hotel in Brockenhurst to the people, places and PIG traditions that started it all.

Meet Johnny Murt, a local Padstow fisherman supplying The Lobster Shed & THE PIG-at Harlyn Bay with fresh Cornish lobster, crab and a passion for sustainable fishing.

Senior Sous Chef Tom Sheppard from THE PIG in the New Forest joined the Lymington Seafood Festival, celebrating fresh local seafood, seasonal cooking and our brilliant local producers.

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…

Last week our Head Sommeliers jetted off to Piemonte to meet the producers behind the labels (and their families!), to tuck into seriously good food and sample some of the best wines the region has to offer. Ed Osborne, Head Sommelier at THE PIG-near Bath shares his travel journal with us.

Today is International Women’s Day, which celebrates the social, economic, cultural, and political achievements of women around the world! Whilst we can’t spotlight them all (though we wish we could!), we thought this would be the perfect opportunity to introduce you to a few of our brilliant, influential, and inspirational women within the #PIGpeople family, and gather their thoughts on what this day means to them - grab a cup of tea and have a read!

Meet Cat, our Head Therapist at THE PIG-at Harlyn Bay...

Many of us are trying Dry January this year or cutting down a bit this month after the Christmas festivities! We have shared our fantastic cocktail recipes using Seedlip from our Bar Team below so you can sip until your heart is content!

Our friend, chef Mark Hix, shares his Smoked & Uncut curry feast recipe with us!

Susie and Peter are Masters of Wine, who work to spread the joys of wine, drink and food however they can. Robin Hutson, the man behind THE PIGs joins them on their podcast!