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

PIGGY BITS - £3.95

Saddleback Crackling & Apple Sauce 
Hock Eggs & Colman's Dressing
Sausage Rolls & Black Garlic Mayo


Charred Cuttlefish & Sorrel Dressing
Trout Pate & Toasted Sourdough
THE PIG's Fish Fingers & Homemade Ketchup
Fishcakes & Spiced Mayo


A Pinch of Salt's 'Homegrown' Cured Meats
Garden Pickles Beetroot Chutney & Focaccia £9/£18

Hampshire River Trout Tartare
Garden Sorrel Dressing & Spiced Water Cracker £8

James Golding's Home Smoked Wester Ross Salmon
Pickled Rock Samphire & Cider Dressing £9/£18

B.Curtis' Black Pudding
Beet Pickled Egg & Oyster Leaf £8

Jeff Milner's Crab Salad
Pickled Fennel & Garden Sea Pickle £8.50/£17

Chargrilled Purbeck Lamb's Heart
Fava Bean 'Hummus' Pickled Shallots & Pea Tops £7.50/£15


IOW Tomatoes
Garden Basil & Radish Pods £8/£16

Walled Kitchen Garden Pappardelle
Broad Beans, Radish Pods & Wet Garlic £8/£16

Pea & Garden Mint Soup
Rosary Goat's Cheese & Mint Dressing £6

Garden Mange Tout
Whipped Westcombe Ricotta, Sourdough Crutons £7/£14

Local Heritage Carrots
Goat Cheddar, Elderflower Dressing & Rocket £7/£14

Garden Beetroot & New Forest Strawberries
Broad Bean Leaf & Karma Ham £8/£16




Jeff Lander's Chargrilled Swanage Lobster
Garden Salad, Foragers Mayo & Thrice Cooked Chips £47

Lyme Bay Gurnard & Poole Bay Clams
Garden Chard, IOW Tomato, Olive & Marjoram Dressing £19

Jurassic Coast Veal Rump & Garden Onions
New Forest Radish, Pickled Leeks & Savory Dressing £21

South Coast Hake & Smoked Hock Cake
Foraged Marsh Samphire, Garden Basil & Rocket Pesto £18

Chargrilled Poole Bay Mackerel 
Sprouting Broccoli & Pickled Gooseberry Dressing £16

Breast of Piddle Valley Chicken
Dorset Beetroot, Crispy Cavolo & Buttermilk Dressing £19

Wild Cornish Sea Trout
Charred Gem Lettuce, Garden Garlic & Radish £22

Jurassic Coast Turbot (on the bone)
Wye Valley Asaparagus & Chive Butter Sauce £24

Chargrilled 10oz Purbeck Rump Steak
Thrice Cooked Chips & Bernaise Sauce £25

Phil Samways Charred Pork Shoulder Steak
Garden Greens & Smoked Polenta £19


New Season Carrots
Jim Hooper's Potatoes
THE PIG's Tobacco Onions
Buttered Garden Greens
Charred Baby Gem Lettuce
Thrice Cooked Chips
Hodmedod's Quinoa
Walled Garden Salad
Dorset Beetroot

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 every day (weather dependent). 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.