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 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

PUDDINGS - £7.00

Hampshire Rhubarb Cheesecake 
Wild Rosehip Syrup

Iced Chocolate Field’s Honeycomb Terrine
Rosemary Honey Sauce & Wild Flowers

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

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 2pm to 6pm. No need to book a table.

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.