Reviews, Reviews, Reviews

February 18, 2013

We invited some food and drink connoisseurs to THE PIG Brockenhurst. Here's what they had to say:

The Pig in Hampshire - by Micheal R. Goss

We arrived at a small opening in the bare winter trees and drove up a long gravel driveway through to the front of a delightful old Manor house that is now the home of The Pig. It was once “Whitley Ridge” the home of the Queen Mother’s Uncle, Malcolm Bowes Lyon. I was hoping for some whiff of royal scandal but, sadly, he appears have been a thoroughly decent chap and pillar of his local community.

We were greeted at the door by with a glass of lovely, ice cold English sparkling wine, Danebury, Cossack 2005 (£39.00). Wherever possible, it is The Pig’s policy to source all their produce within 25 miles from local farmers and producers and this divine beverage was no exception. Cossack sparkling wines are made from a blend of the Auxerrois Blanc (Auxerrois Blanc is a cross between Gouais blanc and Pinot noir, the same ancestry as Chardonnay) and Rulander grapes (A German synonym for Pinot Gris). It is made using the traditional bottle fermentation method and aged for at least 5 years on its lees. According to their own tasting notes “A very fine and delicate mousse, with notes of brioche and a refreshing citrus finish. A classically structured wine that lasts and lasts on the palate.” Who am I to disagree? 

Read more at Minding Bellies Well 

The Pig Restaurant, Brockenhurst - by Gavin

Our train arrives at Brockenhurst rail station about an hour and a half after leaving Waterloo and by this point I have truly worked up an appetite.  The restaurant is only 2 miles from the station and our taxi ride takes us through the greenery into the heart of the New Forest where The Pig lies.  We arrive at the grand manor house and once through the door there is certainly a homely feel about the restaurant.  As well as the main restaurant, there are various chill out rooms and a beautiful summer barbeque garden- which I imagine would be a hive of activity when it’s much warmer than 3 degrees Celsius.

The Pig prides itself on the many of the fruits and vegetables used within their cooking are grown within the grounds of The Pig, and where this isn’t the case, they are sourced within 25 miles of the restaurant.  We took a tour of the vast gardens and witnessed firsthand the amount of care everyone, including the chefs, put into the garden to ensure customers get the freshest ingredients.

Read more at Blood, Sweat and Fashion

Pebble Pictures Patchwork: The Pig in Brockenhurst 

The Pig is set in the heart of the New Forest in Brockenhurst. A restaurant based on food either sourced locally, within 25 miles, or produced in their spectacular kitchen garden, not forgetting wild ingredients foraged by Garry Everleigh who has been gathering wild food from the area since he was a boy. The Head Chef is James Golding. The unpretentious style makes diners feel at home with bare wood tables and mismatched cutlery and the most alluring tiled floor.

The cocktails, mixed by The Pig’s bar manager, Duncan Gordon, are served in Kilner jars, goblets or various props, a food-blogger's dream. Literally Picked This Morning provided my main: Hand-Dived Lyme Bay Scallops and streaky Bacon. Pleasing to see Faggot, offal and pig-cheek sharing the page with other more common dishes such as risotto and chops.

With its eclectic furnishings, top-notch food, unpretentious atmosphere and attention to details, it was home from home, only better, bring us sunshine and I'll be back.

Read more at Pebble Soup