It all starts in our Kitchen Garden

Eating at THE PIG is truly a one-of-a-kind experience

The kitchen is overseen by Chef James Golding and Head Chef Andy Wright. Uncomplicated and simple British garden food, true to the micro seasons and influenced by the coast, with the emphasis squarely on fresh, clean flavours. 

What can't be grown in our Kitchen Garden, or in the extensive vegetable and fruit beds, is sourced locally - our further commitment to the 25 mile menu.


Sample Dishes


Saddleback Crackling & Apple Sauce 
Tamworth Lardo on Toast
THE PIG's Fish Fingers & Homemade Ketchup
Smoked Mackerel Fritters & Par-Cel Mayo


James Golding's Home Smoked Organic Salmon
Pickled Rock Samphire & Cider Dressing £8.50/£17

A Pinch of Salt's Hampshire Cured Meats Board
Garden Pickles, Tomato Chutney & Focaccia £8/£16

Jeff Milner's Portland Crab Bake
Granary Bread & Garden Pickles £8.50


Hampshire Onion Squash
Smoked Ricotta, Pumpkin Seeds & Dorset Rocket £7/£14

Berry Hill Farm Beetroot
Whipped Blue Vinney & Watercress £7.50/£15

Dorset Celeriac
Salt Baked, Hazelnuts & Spiced Crab Apple £7.50/£15



Whole Lyme Bay Brill (For 2)
Berry Hill Farm Carrots, Sea Purslane Brown Butter Sauce £42

Dorset Venison 'Stalkers Pie'
Roast Parsnips & Garden Greens £16

South Coast Hake & Dorset Clams
Foraged Sea Beets, Cider & Wild Garlic £18


Charred Tundra Cabbage
Jim Hooper's Wilja Potatoes
Thrice Cooked Chips

PUDDINGS - £7.50

PIG HUT White Wine & Quince Jelly
Slow Roast Quince & Double Cream

Chocolate Gingerbread & Smoked Chilli Chocolate Sauce
Whipped Dorset Creme Fraiche & Crystalised Walnuts

Baked Egg Custard Tart
Nutmeg & Poached Blackberries

Flat breads on the terrace

Straight from our wood-fired oven we have delicious flat breads to water your taste buds. What a great way to relax on a summer afternoon, with a glass of wine (or two)!

Available Friday to Sunday. Quaffing from 11.30am, Troughing from 12pm and Cooling Off from 5pm.

Get together at THE PIG

The Roundhouse is totally unique and very intimate. Overlooking Old Harry Rocks this 12 person thatched summerhouse is located 50 metres from the main hotel adjacent to the kitchen garden.

Find out more

Blueberry focaccia with ice cream and mixed-berry compote

Blueberry focaccia with ice cream and mixed-berry compote

A berry celebration with blueberry ice cream and home-made fruit-studded focaccia

Shopping list

9g fast-action yeast
25ml olive oil
460g bread flour
5g sugar
½ punnet blueberries
200g mixed berries
2 tbsp caster sugar
150g sugar
200g egg yolks
1 litre milk
200ml double cream
500g blueberries, crushed
edible flowers and/or fresh mint leaves (optional)
icing sugar


  1. Preheat a wood-fired oven to 200C/gas mark 6, or a standard oven to 210C/gas mark 7.
  2. Stir the yeast into 300ml water and the oil to dissolve.
  3. Put the flour, the sugar and 5g salt in a mixing bowl and slowly add the yeast mixture, stirring until a dough forms. Knead the dough until it fully comes together and becomes workable – no more than 20 minutes.
  4. Add the blueberries and mould the dough by hand into a round, flat-ish patty. Set it on a lined baking tray.
  5. Bake for 10-15 minutes if you are using a wood-fired oven.
  6. In a standard oven, bake for 20 minutes, then reduce the heat to 190C/gas mark 5 and cook for a further 15.
  7. To make the compote, place the berries and caster sugar in a pan with 50ml water. Bring to the boil, then remove from the heat and leave to cool.
  8. For the ice cream, whisk together the sugar and egg yolks in a bowl. Put the milk and cream in a pan and bring to a simmer, then add the yolk and sugar mixture and the crushed blueberries.
  9. Cook until the liquid coats the back of a spoon, then strain into a bowl and allow to cool to room temperature.
  10. Pour the mixture into a container and freeze. After half an hour, remove the container from the freezer and stir the mixture with a whisk – really beat it up and break up any frozen sections. Return to the freezer.
  11. Continue to check the mixture every half an hour, stirring vigorously as it is freezing. When the ice cream is smooth and frozen, slice the focaccia into triangles and build an ice-cream sandwich on each of 16 plates.
  12. Drizzle compote over the top, and garnish with mint and/or flowers, if using, and sifted icing sugar.