The Almanac

Make the most of seasonal squash with this roasted squash recipe, served with smooth squash purée and a toasted walnut, chilli and fresh herb dressing.

Make a creamy squash risotto with roasted seasonal squash, toasted pumpkin seeds and Old Winchester cheese. A warming autumn recipe from THE PIG.

Incredibly easy to make, this soup is always an instant hit. It’s comforting and velvety smooth – and great with a generous hunk of freshly baked crusty bread.

Make our comforting pork, cider and mustard pie at home. Packed with tender pork, seasonal veg and herbs, topped with golden shortcrust pastry and served with greens.

Celebrate Negroni Week at THE PIG-in the South Downs with three creative twists on the classic Negroni, from a White Negroni to a Rum and Raisin Negroni and Boulevardier.

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.

Make Brock Eggs at home with THE PIG’s recipe for crispy quail eggs wrapped in tender ham hock and pork, served with a punchy homemade mustard dressing.

This is one of THE PIG classics that we have had on numerous menus since we started!

A classic PIG recipe, our Beetroot & Blue Vinny Salad is perfect for the changing season!

An all-round crowd-pleaser – you can’t go wrong with a pizza in the warmer months. But what really sets these bad boys apart is the toppings. They are the champions of the plate! If you’re getting on the wood-fired bites this spring, we’ve got a few toppings you’ve got to try… (you can thanks us later).

We’ve teamed up with Big Green Egg to create exclusive recipes for an end of summer send-off using their brand-new Rotisserie 2.0 – starting with a smoky Chicken & Chorizo Kebab with Chilli Yoghurt.

There’s something special about scallops. They’re a paradox - delicate but rich, meaty but sweet, and when they’re fresh, they need very little doing to them.