Our PIG People share their box of tricks on how to bring a taste of our house, home to yours this festive season!
How to… decorate like the PIGs
By THE PIG’s Interior Team
“Dehydrated orange slices make great tree or present decorations - you can bake the slices in the oven on the lowest setting for a few hours.
“We recommend using your favourite bottles as taper candleholders, they make great table centre pieces, and cinnamon or Christmas candles are delish!
“Old Kilner jars filled with tiny clear bulbed fairy lights are a firm favourite, with ivy draped around the base. A big pot of mulled wine on the hob makes your house smell like the epitome of Christmas; mulled cider is also a great alternative, and substitute with good-quality apple juice for a non-alcoholic version. Ultimately, the simpler the better!
“And, the classic ‘bringing the outdoors in’ with seasonal foliage and plants – our Group Head Kitchen Gardener, Ollie, suggests Gaultheria as the berries stay on the plants much longer and have the appearance of little baubles”
How to… make a great Christmas cocktail
By THE PIG’s Group Bar Manager, Sam Vesey
Sam’s go-to is a Winter Spiced Negroni:
- 25ml Orange peel & spice infused gin*
- 25ml Campari 25ml Red Vermouth (Sam recommends Aperitivo Co. Rosso)
*peel of 2 large oranges with no pith, 8 cloves, 2 cinnamon sticks, 2 star anise in your favourite London Dry gin and leave for 48 hrs)
Stir with ice for 10 seconds, strain over fresh ice, and garnish with an orange twist.
How to… spend less time in the kitchen on Christmas morning
By THE PIG’s Group Head Chef, Andy Wright
“The night before, pre-blanch your green veg until just cooked, and chill in ice water. On Christmas morning, just refresh it all together in a pan of boiling water for one minute. You can also pre-roast any root veg the day before and re-heat on the day.
“Boil the potatoes the night before until not quite cooked, then take them out the water and chill in the fridge overnight. It will help them get extra fluffy on the inside, and crispy on the outside.
“Take sprouts to the next level by lightly blanching them for two minutes, half or quarter them and then fry them off with butter, diced smoked bacon and toasted chestnuts until browned. This will easily convert all the sprout-haters!”
How to… pick the perfect wine for Christmas lunch
By Head Sommelier at THE PIG in the New Forest, Jack Evans
“When pairing white wine with your turkey this Christmas, Grüner Veltliner is an excellent choice.
“Native to Austria, this versatile grape variety exudes freshness and complexity, with a distinctive white pepper note that beautifully complements white meat dishes. It’s widely found in wine shops and supermarkets at great value.
“For red, have yourself a Cabernet Franc Christmas! Originating in France's Loire Valley and found across the New World, this hidden gem showcases a delightful medley of vibrant red fruit, indulgent blackcurrant, and a complex, herbaceous finish. A perfect partner for roast lamb.”
How to… repurpose your pine
By THE PIG’s Group Head Kitchen Gardener, Ollie Hutson
“A tree’s not just for Christmas, so here’s some ideas on how you can give it a second life... I recommend getting a potted tree, so you can plant it outside after Christmas and allow it to reach its full potential (or alternatively dig it up again and transplant into a pot next Christmas!).
“If you have a cut tree, chop it up when done and fill up wooden pallets or old bits of drainpipe to create bug hotels around your garden to help the wildlife thrive - or just leave the cuttings piled up to slowly break down, creating a habitat for invertebrates and boosting biodiversity.”
We love having you round to ours over Christmas – and if you fancy celebrating this December, THE PIG way, you couldn’t be more welcome! Drop in for a pre-Christmas supper with friends, a twixmas lunch with the family… or even join us for New Year’s Eve!
