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 
Hock Eggs & Colman’s Dressing 
Karma Ham Risotto Balls
Mackerel Pate & Sourdough Toast


Houghton Spring Arctic Char & Smoked Beetroot 
THE PIG’s Pancetta, Pickled Cabbage & Wild Chives £8

Pressed Pheasant & Chicken Terrine
SCider Buttermilk, Hazelnuts & Pickled Pear £7/£14

Salt Baked Celeriac & Chargrilled Cuttlefish
Spiced Apple Dressing, Burnt Leeks & Pickled Crones £7


Westcombe Ricotta, Wild Garlic & Preserved Lemon Ravioli
Cavolo Nero , Pickled Beetroot & Chilli Oil  £7.50

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

Brownsea Island Rock Oysters
Shallot Vinegar £3 each



Jurassic Coast Huss & THE PIG’s Red Wine Sausage
Sea Beets, Alexander Leaf & Haricot Bean Stew £16

Whole Lyme Bay Flounder & Hampshire Chorizo
Charred Savoy Cabbage, Brown Butter & Capers £17

Breast of Woodland Chicken & Crown Prince Squash
Rocket Pesto, Pickled Pumpkin & Lemon Buttermilk £18


Apple & Bacon Quinoa
Savoy Cabbage & Walnuts
Flower Pot of Chips

PUDDINGS - £7.00

Seville Orange Tart
Caramelised Orange & Garden Thyme Cream

Dark Chocolate, Beetroot & Blackcurrant Fool
Dorset Yoghurt, Chocolate Brownie & Blackcurrant Sauce

Swanage Kiwi Pavlova
Dorset Creme Fraiche & Lime Curd

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

Ham Hock and Black Pudding Hash

Ham Hock and Black Pudding Hash

with Fried Duck Egg

Shopping list

400g new potatoes
1 onion, thinly sliced
A knob of butter
100g salt beef or shredded ham hock
100g black pudding, finely diced
3 tbsp chopped flat leaf parsley
½ tsp celery salt
1-2 tsp Worcestershire sauce
Plain flour, for dusting
2-3 tbsp sunflower oil, for frying
4 duck eggs or large free-range eggs
1 ½ tbsp olive oil
1 ½ tbsp rapeseed oil
1 tbsp white wine vinegar
1 ¼ tsp Colman’s Mustard
Pinch of sugar
Juice of ½ a lemon
4 large handfuls of pea shoots


  1. Boil the potatoes until tender. At the same time, gently cook the onion in the butter till softened and caramelised. Drain the potatoes and crush them with the back of a fork.
  2. Mix together the crushed potatoes, caramelised onion, ham hock, black pudding, parsley and celery salt. Season with Worcestershire sauce to taste.
  3. Divide the mixture into four equal amounts, and using lightly floured hands, shape into patties. Chill in the fridge for 30 minutes.Make a dressing by whisking together the olive and rapeseed oils, vinegar, mustard, sugar and lemon juice. Season to taste.
  4. Heat 1 tbsp sunflower oil in a large, non-stick frying pan over medium heat. Fry the patties, in batches, for 2-3 minutes on each side, until crisp and golden on the outside and hot through to the middle. Add a little more oil as needed.
  5. Keep the patties warm while you fry the eggs. Toss the pea shoots in the dressing. Serve each hash pattie topped with a fried egg and the peashoot salad.