Down in our Kitchen Garden

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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

STARTERS AND SMALL PLATES

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

LITERALLY PICKED THIS MORNING

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

FOREST & SOLENT

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

GARDEN SIDES - £3.75

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 5pm. 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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Shopping list

Ingredients

400g new potatoes

1 onion, thinly sliced

A knob of butter

100g salt beef or shredded ham hock

100g black pudding, finely diced

3 tbsp chopped flat leaf parsley

½ tsp celery salt

1-2 tsp Worcestershire sauce

Plain flour, for dusting

2-3 tbsp sunflower oil, for frying

4 duck eggs or large free-range eggs

1 ½ tbsp olive oil

1 ½ tbsp rapeseed oil

1 tbsp white wine vinegar

1 ¼ tsp Colman’s Mustard

Pinch of sugar

Juice of ½ a lemon

4 large handfuls of pea shoots

Method

Boil the potatoes until tender. At the same time, gently cook the onion in the butter till softened and caramelised. Drain the potatoes and crush them with the back of a fork.
Mix together the crushed potatoes, caramelised onion, ham hock, black pudding, parsley and celery salt. Season with Worcestershire sauce to taste.
Divide the mixture into four equal amounts, and using lightly floured hands, shape into patties. Chill in the fridge for 30 minutes.Make a dressing by whisking together the olive and rapeseed oils, vinegar, mustard, sugar and lemon juice. Season to taste.
Heat 1 tbsp sunflower oil in a large, non-stick frying pan over medium heat. Fry the patties, in batches, for 2-3 minutes on each side, until crisp and golden on the outside and hot through to the middle. Add a little more oil as needed.
Keep the patties warm while you fry the eggs. Toss the pea shoots in the dressing. Serve each hash pattie topped with a fried egg and the peashoot salad.

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.