Maybe you're looking to kick start your career in catering and hospitality, wanting to relocate or progress up the ladder, we have plenty of opportunities that may be right for you.
With a great track record of positive results, continued professional development and the opportunity to work with some of the most outstanding professionals in the industry, we could have the perfect opportunity for you.
Whether it's a full time waitress, part time barman or casual housekeeper, we are always looking for new talent. We also offer a range of apprenticeships in partnership with our training provider HTP.
As one of the most innovative and exciting hotel groups in the UK, our careers stand out from the rest, with bespoke training, excellent opportunities, the highest level of support and a lot fun... This could be your perfect opportunity.
What to join an award winning hotel group and kick-start your career in hospitality?
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Our newest PIG opened in 2016 in Honiton, Devon. Formerly Combe House Hotel, the honey-coloured Elizabethan hideaway is in 3,500 acres of Devonshire countryside just 8 miles from the coast and 15 miles from the cathedral city of Exeter.
As with our other PIGs, the kitchen garden and restaurant is the beating heart of our new addition, growing and supplying most of the produce for the kitchen.
THE PIG-near Bath; Somerset
Designed in the same shabby chic style that has become THE PIG’s signature - THE PIG-near Bath features a restaurant, 29 bedrooms, private rooms for dinner parties, and 2 treatment rooms. With quintessentially english views over the Mendip Hills the hotel is an ideal 10 minute commute from both Bath and Bristol.
"THE PIG is a ‘home from home’, not only for the guests but for the employees who work there. As part of the restaurant team we are openly encouraged to interact with our guests and to establish a rapport with them, in a friendly and relaxed way. With our knowledge and passion we are not seen as ‘just a waitress’, we are allowed to go beyond our job title; creating a special dining experience for our guest. I never knew quite how exhilarating and rewarding this could be.
The company strive to further and develop each individual with opportunities for training, which is a real positive for anyone looking for a career in hospitality. A favourite part of training for me is the continual wine and menu tasting – of course! With the 25 mile menu changing daily we gain insight into the chef’s creative process and their innovative way to use everyday ingredients. I never knew quite how much there is to learn about food, even when you aren’t the one cooking it. It is refreshing to watch each department work seamlessly together and the great feeling of unity throughout the hotel is often acknowledged by the guest.
The staff at THE PIG – near Bath are quite remarkable, the support for each other is as apparent as the support received from the management. Being surrounded by inspiring and enthusiastic individuals make the working day a real pleasure, fulfilling, but not forgetting also, a lot of fun!"
Mary Bowen, Waitress, THE PIG – near Bath
THE PIG-on the beach; Studland, Dorset
A favourite with water sport fanatics and climbers the Purbeck coast line offers a stunning location for THE PIG – on the beach and an exciting home for its team.
“One of the main reasons I joined the kitchen team was to fuel my passion for local, quality produce, I love the area and take a lot of pride in the huge sense of ‘community’ that the Purbecks exude. From suppliers to industry peers, deliverymen to local smallholders, everybody knows THE PIG – on the beach and I get a real kick from the reputation we have built.
Our gardeners constantly amaze me with new produce bought straight to our kitchen (proof that every day is a ‘school day’) and our 25 mile concept ensures everything is the best possible standard we can find, with maximum traceability and a low carbon footprint. The menu changes daily so we have the ability to experiment with an open forum for ideas which keeps things challenging and entertaining in equal measure, and a tight-knit team provides a real sense of family in the workplace.
There really is nowhere quite like THE PIG – on the beach. As a Chef it’s rare to find such a high-end level of customer service, but with such a casual approach. It’s refreshing to be a part of and our modern, playful approach to food, although strongly based on classical knowledge, is a breath of fresh air for us all, as well as the area in general.
Our Head Chef and his team of Sous Chefs are a pleasure to work for and a real driving force that we are happy to follow into battle. Our kitchen has an ‘open door’ policy to communicate as an individual, with individual needs, whilst operating in a team environment and our senior Chefs are both professional and friendly in their approach to dealing with all of our requests and issues.
All of this and ‘Breakfast Baguettes’ for staff food every other Monday!”
David Armstrong, Chef de Partie, THE PIG – on the beach
THE PIG; Brockenhurst, The New Forest
THE PIG is in the perfect location to escape the hustle and bustle of city life while still having access to those creature comforts. A 90 minute drive from London and just a 10 minute train journey to Southampton's West Quay shopping district the city is never that far away. For those interested in relocating to the area staff accommodation is available.
"In the 2 years I have been with THE PIG, I have been given the opportunity to move around several areas of the hotel and restaurant. The best part about moving around is that you get an understanding and a bigger picture of the whole organisation.
THE PIG has a unique sense of pride and the relationship the organisation it has with the employees is truly special. I have learnt so much which has enabled me to become more independent and I’ve been given the opportunity to grow within the company. I’ve been entered onto the Budding Entrepreneur programme, which allows me to gain management skills and a true insight into the hospitality world. I’ve also been enrolled into various training programmes such as WSET and ILM. I would highly recommend Home Grown Hotels to anyone who is passionate about the hospitality industry or just starting out, it is truly a great opportunity.
Morgane Chesse, Receptionist & Budding Entrepreneur, THE PIG
THE PIG-in the wall; Southampton, Hampshire
Set within Southampton's historic medieval walls by the waterfront, THE PIG - in the wall offers rooms and breakfast with a difference.
At THE PIG – in the wall, we are a small, close-knit team of people that all pull together if anyone needs help – it’s like a family. My position in housekeeping is ideal for me as I have a keen eye for detail and take pride in making everything perfect for the guest and this is something I can bring to my job every day. I am encouraged to suggest new ideas and it gives me such a great feeling to know that what I do plays such a big part in the overall guest experience. If you are someone who is looking to work in a place where you really feel part of something then this is a great place to join!
Kelly Hughes, Room Attendant