THE PIG’s Pickling Workshop with Mr Pickle in Devon
THE PIG-at Combe | Thursday 3 September 2026Join us at THE PIG-at Combe for a hands-on masterclass all about preserving and pickling seasonal garden goodies with our very own Group Training Chef, Kamil… or, as we know him, Mr Pickle!
We'll also be shaking things up with a cocktail masterclass too, where you’ll create your very own pickled tipple, before sitting down to a delicious three-course lunch in The Folly.
10:30am-3pm
£105 per person
Book NowAt THE PIGs, working with the seasons and growing our own is part of our DNA. The warmer months bring heaps of hearty, fresh fruit and veg in our garden beds and polytunnels so our chefs can use what they need for our daily menus – and they preserve what’s left over, so everything is used up and absolutely nothing goes to waste. It’s been a core part of our kitchen ethos since day one!
So, this September, we’re throwing open the doors to invite you to come and learn how to pickle and preserve, THE PIG way, from our Group Training Chef, Kamil Oseka (aka Mr Pickle!). Kamil introduced pickling to THE PIG way of life back when we opened our very first house in the New Forest in 2011 – he’s the reason why you’ll always spot pickling walls full of Kitchen Garden produce in every one of our PIGs.
Join us at THE PIG-at Combe for a day all about pickling! The day will start with a private Kitchen Garden tour, where you'll have the chance to pick a selection of fresh seasonal produce to enjoy with your lunch and take into the kitchen.
Kamil will then lead the workshop where you'll prepare local vegetables, and Mr Pickle will pickle them using THE PIG’s pickling liquor, you’ll learn how to make it, so you can create even more of your own at home.
Following the pickling workshop, one of the PIG bar team will lead you through a cocktail masterclass to make your very own pickle tipple and you'll hear stories from how Mr Pickle came to be… well, Mr Pickle.
After working up an appetite, you’ll head over to The Folly and tuck into a three-course PIG lunch, which includes some freshly picked items you collected that morning, plus generous pours of our very own PIG Cut wine. You’ll head home with a Kilner jar of your handpicked and pickled veg, and Mr Pickle’s secrets.
Where & When?
Thursday 3rd September, at THE PIG-at Combe in Devon.
What time?
Arrive at 10.30am – depart at 3pm (after lunch)
Settle in and meet your fellow picklers with a hot drink and freshly baked pastries at 10.30am in The Georgian Kitchen at THE PIG-at Combe. Your Kitchen Garden tour will begin at 11am.
The workshop will round off with lunch in The Folly.
How much & what’s included?
£105 per person, which includes teas, coffees and pastries on arrival, your very own shaken Pickled Tipple, a three-course lunch in The Folly, generous pours of our very own PIG Cut wine and a 1L Kilner jar of your handpicked pickled veg to take home with you.
Why not really make the most of it and book a room to stay a while longer and sleepover at ours – so you can relax, enjoy the day and leave the rest to us!
Things to note
This event features sociable shared tables, creating a relaxed and friendly atmosphere. If you've booked with friends, please let us know in advance so we can make sure you're seated together. We'll have everything prepared before you arrive, right down to personalised place settings at each table.
If you have any dietary requirements, please let us know ahead of time so we can ensure everyone is well catered for.
Photography and video recording may take place at this event for promotional purposes by THE PIG. If you prefer not to appear in photos or video, please let us know in advance or speak to a staff member on the day. Full privacy details are available here: https://www.thepighotel.com/privacy-policy/
Meet Mr Pickle...
“I love pickling produce,” says Kamil. “Growing up in Poland, that was our culture – sometimes in winter it can be -20°C… so nothing grows! Summer foraging was a way to get free food, and pickling was the way to preserve it for winter.”
Kamil is our longest serving chef, having joined THE PIGs when we first opened our doors in 2011 – and he famously has his own dedicated pickle room behind the kitchen at THE PIG-in the South Downs, and a pickling wall in the restaurant at THE PIG-at Bridge Place; their shelves heaving with a rainbow spectrum of hefty glass jars of his creations. “My nickname here is Mr Pickle – I even have a chef’s jacket with ‘Mr Pickle’ on it!” he says.
“Pickling is a great way to use veg from the garden, especially the wonky ones. It’s what always makes our PIG menus interesting in the winter, because we preserve what was in season in summer – we make jams, marmalades, syrups, compotes and we even use the pickling liquid for our cocktails at the bar. Anyone can pickle; I’m excited to show you how.”
