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.
Saddleback Crackling & Apple Sauce
Hock Eggs & Colman’s Dressing
Dorset Whelks & Wild Garlic Butter
Soused Wild Sea Bass
Char Grilled Cuttlefish & Hampshire Chorizo
Pickled Sea Kale & White Bean Puree £7/£14
A Pinch of Salt‘s Hampshire Cured Meats Board Garden Pickles & Courgette Chutney £8/£16
Potted Dorset Crab on Toast
Pennywort Salad & Pickled Daisies £8.50
Marinated Lambs Tongue & Broad Bean Salad Garden Radishes & Land Cress £7/£14
Charred Poole Bay Mackerel
Confit Beetroot & Pickled Rock Samphire £7/£14
Home Smoked Pork Belly
Dorset Olives, I.O.W Tomatoes & Spring Onion £16
Garden Beans & Pea Shoots
Roast Courgettes & Crispy Flowers
Hampshire Rhubarb Cheesecake
Wild Rosehip Syrup
Iced Chocolate Field’s Honeycomb Terrine
Rosemary Honey Sauce & Wild Flowers
That time of year is fast approaching us once again, and THE PIG-on the beach is the perfect location for all your festive celebrations.
So whether it’s a family or friends get-together or a table for two, join us for lunch and dinner during the festive season and into the New Year.
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.