News & Awards

James Golding named ambassador for the New Forest Marque

THE PIG is proud to have strengthened our connections with suppliers and producers in Hampshire’s New Forest. Our very own Group Chef Director, James Golding, was recently announced as an Ambassador for the New Forest Marque. As part of this new role, James will be volunteering his time to promote local…

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Summer recipe: lemon and lime basil posset

This is the easiest dessert there is.  We like to make the most of the kitchen garden with this dish by using our own lemon-scented herbs. There are different options you could choose from, including lemon verbena, lemon balm, or even kaffir lime leaves. You can set these zesty little puds in small…

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Summer recipe: garden pea salad

Nothing tastes more like summer than this. It’s a lovely, colourful salad that’s light, zesty, and perfect for enjoying in the sun with a glass of wine. We grow our own peas and broad beans at THE PIGs, but if you don’t have any fresh in your garden you can usually pick some up at a farmers’ market. And…

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Start your own PIG-style kitchen garden with a greenhouse

Our kitchen gardens are the beating heart of our operation. To make sure our chefs have the best seasonal ingredients the whole way through the year, our gardeners make the most of greenhouses to keep fruit and vegetables growing in the best conditions. As more and more people return to growing their…

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Hambledon Vineyard pops the cork at Smoked & Uncut

There’s no doubting that English wine is having its moment in the spotlight. More and more people are choosing local when it comes to their favourite tipple, and we love it so much we’ve been working with Britain’s oldest vineyard for years. Hambledon Vineyard is set on the edge of a small village in…

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Chef meets kitchen gardener at THE PIG- at Combe

Visitors to THE PIG- at Combe were treated recently at our first ‘Chef Meets Kitchen Gardener’ event. 26 guests joined us for a five-course, family-style sharing meal in June, with a special menu tailored by our chef and gardening teams. To kick off the proceedings, guests were given a guided tour of…

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Feast in style at Smoked & Uncut this summer

Smoked & Uncut is heading back to three of our PIGs this summer, and we’re excited to offer all-new experiences as part of our feasting tickets. Angela Hartnett, half of Hartnett Holder & Co restaurant at Lime Wood hotel, will be bringing her mobile Field Kitchen to each event, along with chefs…

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Smoked & Uncut 2018 headliners announced...

4 dates, 4 festivals...counting down the days! Drum roll please - here are our 2018 headliners... Many more acts still to be announced, festi-food stalls, cocktail bars, local ales, English fizz, kids activities and DJs to take you into the evening! Feasting Dining alfresco is definitely the best-o…

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Recipe of the month: infused vodka and gin cocktails

Head to the bar in any of our PIGs, and you’ll notice our eclectic collections of herb-infused vodkas. At THE PIG in Brockenhurst alone, there are 35-40 different homemade infusion variations. Head bartender Tim Batchelor and his team are the curators of these diverse concoctions, made with herbs and…

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From the garden: what we’re sowing and harvesting in March

Continuing our regular series of opening up our kitchen gardens, this month we take a look at what’s happening at the start of spring.  Just like February, March is a relatively sleepy time in our kitchen gardens. As we reach the end of the ‘hungry gap’, the time when many vegetables are overwintered,…

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