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

THE DELI COUNTER (served 12pm-6pm)

Salads - £3.00 a spoon, £7.50 a plate
Potato & sping onion 
Raw beetroot, dill & cranberry with a wholegrain mustard dressing
Quinoa with a basil dressing, sundried tomato & pea
Asparagus with chilli & feta cheese
Herby chickpea & olive

Other bits
THE PIG's savoury & garlic sausage roll - £6.00
Vegetarian Dorset quiche - £6.00 a slice
Homemade soup of the day - £5.00
Mr Bartlett's pork pie - £6.00
A pinch of Salt's Hampshire charcuterie board - £9.00
James Golding's home smoked salmon - £9.00
The Pie @ THE PIG-in the wall - £12.00
THE PIG Hampshire cheese board - £9.00


Tomatoes with rosary goats curd
Mushrooms & marmite
Spiced avocado with chilli & garlic
Chorizo with butterbeans


PIGGY BITS - £3.75 (served all day)

Pork scratchings & apple sauce
THE PIG's 18th-month Karma ham
The Wall's BBQ ribs
Bartlett's chorizo & salami
Honey & mustard chipolatas
Pork belly with chilli & honey

SIDES & SNACKS - £2.50

Garlic & thyme new roast potatoes
Chilli corn puffs
Marinated Dorset olives
Bread & butter
Spicy crispy broad beans
Mixed vegetable crisps


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.

Please note, booking is required for both dinner at THE PIG and the Land Rover transfer.

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.