Down in our Kitchen Garden

Eating at THE PIG is truly a one-of-a-kind experience

The kitchen is overseen by Chef James Golding and Head Chef Dan Gover whose two key lieutenants aren't their sous chefs but forager and kitchen gardener.

Uncomplicated and simple British garden food, true to the micro seasons and influenced by the forest and coast, with the emphasis squarely on fresh, clean flavours.

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Sample Menu

PIGGY BITS - £3.75

Black Pudding Balls with Piccalilli 
Smoked Chipolatas & Spiced Onions


Ben Fluffetts Duck Egg & New Forest Cepes 
On Toast with Wild Garlic & Herb Butter £8/£16

Walled Garden Fritters 
With Wild Garlic Mayonnaise £6/£12


Pulled Slow Cooked Pork Croquette Salad 
New Forest Blackberries, & Garden Pear £6.50/£12

Wild Mushroom Soup 
Garden Tarragon Cream & Sea Salt Croutons £5/£10



Dorset Coast Pollock Fillet & Hampshire Chorizo 
Braised Pearl Barley & Dorset Cockles £17

Roasted Breasts of New Forest Wood Pigeon 
Foraged Oyster Mushrooms, “Cosmic” Mash & Sloe Sauce £14


Roast Local Rainbow Carrots 
Crispy Tobacco Onions

PUDDINGS - £7.00

Warm Earl Grey Scented Chocolate Torte
Earl Grey Ice Cream & Chocolate Sauce

Lemon Basil Posset & Shortbread 
Macerated New Forest Strawberries

Flat breads on the terrace

Straight from our wood-fired oven we have delicious flat breads to water your taste buds.

What a great way to relax on a summer afternoon, with a glass of wine (or two)!

Available 12 to 5.30pm. No need to book a table.


Get Togethers in The
Green Room

Our private dining room, known as The Green Room is located on the ground floor of the hotel and is perfect for smaller parties. The room can sit up to a maximum of 14 people on one table.

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Come forage with us...

Guiding you to some of the deepest and most secret areas in search of wild mushrooms.

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An activity the whole family can enjoy whilst providing fresh air and good exercise. Our forager will take you on a light-hearted and educational experience through the forest or along the coast finding, identifying and collecting wild edible food.

In the Spring the walks can include a hedgerow harvest such as wild salads and vegetables and through the Autumn we forage for fruits, nuts and berries. On a trip to the coast you can gather seaweed and shellfish.