Bring a bit of THE PIG into your home try some of our favourite honey recipes!

For the perfect spring dish, why not try our Pea & Broadbean Risotto!

An all-round crowd-pleaser – you can’t go wrong with a flatbread 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 flatbreads this spring, we’ve got a few toppings you’ve got to try… (you can thanks us later).

Here at THE PIG, we love experimenting with our Pumpkins during autumn in all sorts of weird and wonderful ways. We have three great recipes for you to make the most of all the varieties of colourful produce you can harvest this time of year!

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.

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!

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

For some of us, the best thing about Christmas is the leftovers, so why not stick them all in a sandwich…

Kelvin, our Group Pastry Chef, has rustled up a classic pud to tuck into that’s super quick and simple to make and is packed full of fresh flavours.

Colin our Head Gardener at THE PIG in Brockenhurst has brought garden to glass with a rhubarb twist, that is just like sipping on sunshine.

Kelvin, our Group Pastry Chef, has rustled up a classic that you can tuck into at home on a warm evening - super quick, simple and packed full of spring-time flavour.

Any sausage roll is a good thing, but these are a very good thing indeed. Savory is a really old herb that was used in cooking centuries ago. We wanted to recreate a sausage roll that you might have unearthed in an ancient English recipe in some dusty old book somewhere.