Stop by our deli counter

Stop by for lunch or supper and try something hot and delicious from our deli counter. We are now also offering takeaway food and drinks for those in a hurry.

Or pop in before a night at the theatre for some Piggy bits and great wines by the glass.

Open every day from 11am until 10pm


Sample Menu

BREAKFAST (served 11am-12pm)

Bacon Sandwich £6.50
The PIG's Granola Pot £5.50
Chipolata & Dip £5.50
Ham & Cheese Croissant £6.50
Smoked Salmon Ciabatta £7.50

All inclusive of a tea or coffee.

DELI LUNCH (served 12pm-6pm)

Mr Bartlett's Pork Pie £3.50
Salmon, Meat or Cheeseboard £9.00
Soup of the Day £5.00
Homemade Quiche £3.50
THE PIG's Sausage Roll £3.50

SANDWICHES - £5.50 (served 12pm-6pm)

Lyburn Gold Cheese & Branston Pickle 
Hampshire Roast Beef & Horseradish
Smoked Salmon & Cream Cheese
Gammon & Mustard
Rosary Goats Cheese & Pickled Beetroot

SIDES & SALADS - £2.50

Green Salad
Potato Salad
Raw Salad
Garlic Thyme
Roasted New Potatoes
Buttered Greens
Roasted Seasonal Veg
Veggie Mash


PIGGY BITS - £3.50 (served all day)

Brock's Pork Crackling
Our Own BBQ Ribs
THE PIG's Sausage Roll & Mustard Dressing
Mr Bartlett's Salami & Olives
Chipolatas with Honey & Mustard
Crispy Pork Belly with Sweet Chilli

SUPPER (served 6pm - 8.30pm)

Chef's Pie of the Day £9.50
Sausage & Veg Mash £9.50
Veggie Stew Pot £9.50
Local Lamb Shank £12.00
Warm Salad £9.50


Cake of the Day £3.75
Cookies £1.50
Dessert Pots £4.00




Fancy dinner?

If you're staying at THE PIG-in the wall then you can jump into one of our Land Rovers for a free transfer to our restaurant at THE PIG in the New Forest (booking required).

Visit THE PIG, Brockenhurst

Churros with cinnamon-chilli sugar and chocolate sauce

Churros with cinnamon-chilli sugar and chocolate sauce

Moreish deep-fried churros sprinkled with spiced sugar and drizzled with a creamy chocolate sauce

Shopping list

250ml milk
150g butter
5g sugar
1 vanilla pod, sliced in half and the seeds scraped
200g plain flour
3 large eggs oil, for deep-frying
200g dark chocolate, broken into chunks
3 tbsp golden syrup
½ tsp vanilla extract
100ml double cream
100ml whole milk
100g caster sugar
2 tsp ground cinnamon
chilli powder, to taste


  1. Put the milk, the butter, the sugar and 5g salt in a saucepan with the vanilla pod and seeds. Bring to the boil.
  2. Put the milk, the butter, the sugar and 5g salt in a saucepan with the vanilla pod and seeds. Bring to the boil.
  3. Transfer the mixture to an electric mixer. Add the eggs slowly and beat for a couple of minutes.
  4. Place the mixture in a piping bag fitted with a 1.5cm-diameter star nozzle. Pipe 10cm-long strips on to a lined baking tray, then allow them to set in the freezer for about an hour and a half, until they are firm to the touch and you can handle them easily.
  5. Meanwhile, make the chocolate sauce. Set the chunks of chocolate in a bowl over a pan of simmering water (making sure the water doesn’t touch the bottom of the bowl) and stir to melt them.
  6. Stir in the golden syrup and vanilla.
  7. Bring the cream and milk to a boil together in a saucepan, then remove the pan from the heat and add the chocolate mixture, stirring well. Cover and allow the sauce to cool before chilling.
  8. Combine the ingredients for the cinnamon-chilli sugar.
  9. Set up a deep-fat fryer or place a saucepan a third full with oil on the hob and bring it to 180C.
  10. Add the churro strips in batches and fry until golden. Finish with a sprinkle of sugar and a drizzle of chocolate sauce.