At THE PIG, our people are what really make us tick. We truly believe our team of almost 1,000 talented professionals – from our beekeepers to our bar teams – are helping to shape the future of caring and considered hospitality; they are what make THE PIGs a happy place to be!
Supporting their development and celebrating and showcasing the incredible talent we have across the litter is at the heart of what we’re all about. “Hone your Craft” is just one of our in-house development paths (our PIG Pathways, as we like to call them!) that help our brilliant people upskill, share their expertise and be the best they can possibly be at what they do.
Fresh for 2025, the Hone your Craft (HYC) cup is the latest addition to this PIG Pathway – and it was all to play for, for our wonderful bar teams. Across each of our nine PIGs, our bar teams were invited to design a cocktail creation as their entry that they could shake, muddle and stir in the ultimate showdown.
The rules were simple – design a drink that truly embodies THE PIG’s homegrown style: local, British ingredients, responsibly sourced and, of course, a touch of the Kitchen Garden. The winning entry from each PIG would then be invited to a face-to-face final in the New Forest, judged by THE PIG’s Group Bar Manager, Sam Vesey, THE PIG-near Bath’s Deputy General Manager, Sophie Martineau, THE PIG-on the beach’s Bar Manager, Joe Deakin, and Michael Turner, THE PIG's Group Talent Development Manager - called in as an expert to judge the craft training sessions!
Our finalists, and their entered tipples, were:
- Tyler from THE PIG-near Bath with ‘The Oxoracan Kiss’
- Elliot from THE PIG-at Harlyn Bay with ‘Pretty in Pink’
- Joe from THE PIG-on the beach with ‘Wild Brambition’
- Charlie from THE PIG-in the South Downs with ‘The Spiced Crown’
- Ryan from THE PIG-in the Cotswolds with ‘Garden Mythology’
- Joe from THE PIG in the New Forest with ’The Next Episode’
- Finn from THE PIG-at Combe with ‘Chilli Kissed Martini’
- Izzy from THE PIG-at Bridge Place with ‘Tomartini’
On the day, the atmosphere was brilliantly competitive but also full of support – a chance for our PIG bartenders to meet, share ideas, and celebrate their passion for their profession together. And they didn’t hold back: there were sugar syrups, infusions, clarified punches, foams, stories about sustainability, and above all, genuine care for their craft.
They were tasked with making two classic PIG cocktails on the spot, as well as mixing up their own submitted homegrown cocktail, and finally, delivering a short training session to their fellow bar tenders.
And the winner was…
Joe Tallon from THE PIG, with his cocktail ‘The Next Episode’ – a bright, garden-infused twist on the Paloma!
Using tequila infused with garden herbs, rose vermouth from Bristol and a clarified punch method, Joe’s homegrown cocktail was served long, light, and topped with Wild Idol Rosé, finished with a fig leaf from the Kitchen Garden.
How to make the winning tipple at home…
Base spirit: Tequila infused with lemon verbena and woodruff from the garden (using nitrous oxide).
Accents: A rose vermouth from Bristol and Verve vodka from a small UK distillery.
Technique: Joe created a clarified punch by mixing the spirits into a blend of half milk, half cream. The liquid was split and filtered, leaving a crystal-clear yet silky, creamy-textured punch – a long, complex and technical process.
Serve: Bottled, poured into a tall glass over clear ice cubes Joe had made himself, then topped with Wild Idol Rosé and garnished with a fig leaf from the garden.
Whether it’s after work, before supper, on the weekend, or simply just because – drop into any of our PIG bars this season for a glass (or two). From your favourite classics to something completely new and unexpected, our bar teams will shake, stir and muddle their way to pouring you your perfect drink. We love a challenge, and you couldn’t be more welcome at our house!
