News & Awards

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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Out and about: trot from medieval town to the heart of the country

With spring (finally!) here, it’s time to enjoy the best of both worlds: exploring town and country in Hampshire. Throughout March and April, we’re running ‘trot from town to country’ getaway breaks at THE PIG-in the wall, with dinner at THE PIG in Brockenhurst.  To help you make the most of your trip,…

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Recipe of the month: pressed PIG with pickled walnuts

Wherever there’s a PIG, you’ll always find piggy bits on our menu. These small plates use the very best parts of the pig, whether it’s saddleback crackling, salt and pepper pig’s ears or pea and ham hummus.  James Golding, our chef director across THE PIGs, is an advocate of using less popular cuts of…

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Summer planning: a friends’ getaway to THE PIG-at Combe’s Curlditch cottages

Spring and summer are just around the corner, and with the warmer months come bank holidays and longer weekends to enjoy with your closest gang. The Curlditch cottages, nestled into the Devon countryside, are the perfect boltholes to escape to. Three cottages (the quaintly-named Stream Cottage, Chicken…

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

We’re opening up our kitchen gardens every month with a new series to take you behind the scenes of our menus. This month, senior kitchen gardener Ollie Hutson shows what’s been happening over winter in THE PIG gardens across the south, as well as letting you in on what’s being sown for the spring and…

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Introducing the Forest Hut; a mini Bert's Box installed at The Pig

THE PIG has introduced a second totally individual Bert’s Box to the New Forest.  Bert & May Spaces have created a bespoke box using their environmentally friendly building design combined with Judy Hutson’s timeless interiors. The Forest Hut at THE PIG is down a meandering path near the hotel’s…

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New PIG openings - East, South and West

Hot Pig news! Exciting additions to our litter will give the Home Grown Hotels company (The Pig’s parent company), a trotter-hold in every South Coast county of England. In The East, the village of Bridge, near Canterbury in Kent, will see diggers and dumper trucks arrive next week to begin renovations…

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