THE PIG-at Harlyn Bay | Hogwash Issue 09 by THE PIG Hotels

AUTUMN / WINTER

NO 9

2026

Hogwash THE SEASONAL DISPATCH

15 FABULOUS YEARS Look back on the journey so far Local stories from our trusted suppliers Step inside our exciting new PIG!

+ hotel guide + news + outings + recipes HOGWASH \ AUTUMN / WINTER

PIGGY BITS

It’s been a long time coming… WE’RE INCREDIBLY EXCITED TO SHARE the latest on our very special project, THE PIG-on the farm, set just outside Stratford-upon-Avon. After quietly waiting in the wings for a few years, this new addition to the PIG litter has been evolving behind the scenes – and will be opening its doors in late summer 2027! If you’ve been following the journey for a while, thank you for sticking with us. This has truly been one of the most sensitive planning journeys we’ve ever undertaken at THE PIG, and we have been working carefully through every detail to make sure we do this extraordinary property justice. The good news? It’s going to be so worth the wait. Nestled within Warwickshire pasture and farmland, this is a proper working farm at heart, with a beautiful old farmhouse that’s watched over the land for centuries. It’s the sort of place that already has a soul; we’re simply lucky enough to become its next custodians. When you arrive, the first thing you’ll see is the Kitchen Garden – it felt only right that the beating heart of THE PIG should take pride of place. From there, you’ll wander into one of the most special restaurants we’ve ever created – and the biggest! – housed within a beautifully restored farm barn. And the bedrooms will be tucked throughout the farmhouse and surrounding buildings – each one full of the sort of character that only centuriesold buildings can offer. There’s still plenty to do. But after waiting so patiently, we thought you deserved to read a sneak peek from behind the doors by the women at the helm of our newest home (on page 4). Thank you for coming along for the ride! To be first in line to book a visit, sign up to our newsletter at thepighotel.com

Let’s get together At THE PIG, we love nothing more than welcoming everyone over to ours – especially at the most wonderful time of the year. So, round up the gang and come inside to our cosy corners where we’re putting on a fantastic line-up of unmissable events across the patches we call home, from wild foraging to wreath-making. We’d love for you to join us; find out more and book your space at thepighotel.com/events. Looking to host your own shindig? You’ve still come to the right place. We have heaps of special PIG spaces for private hire this winter – find your perfect spot on our Gather & Celebrate page at thepighotel.com

LOCAL GUIDE: TURN TO THE CENTRE PAGES FOR EVERYTHING YOU NEED TO ENJOY YOUR STAY. ALL YOUR ESSENTIAL

HOGWA SH \ AUTUMN/ WINTER

•H

•

TO •

• H OW

OW O

TO • H O W

WINTER SQUASH

It’s the season f or. . .

While winter squash can take a long time to grow, our gardening teams will proudly tell you that this versatile veggie is well worth the wait. Sure, it’s a real workhorse for our kitchens and gardens throughout the colder months… but, truthfully, there’s nothing quite like the joyful surprise of finding these harvest-ready fruits in our veg beds on a frosty morning walk. Our PIGs’ teams plant many varieties of fabulously named winter squash: from Crown Prince and Spaghetti to Candy Roaster and Goosebumps; Polar Bear and Blue Hubbard to Piacenza Beret and Musquee de Provence. Each one can be worked into soups, stews, gratins and tarts, mixed with grains and salads, or simply enjoyed on its own. See what else we’re growing across our patches right now, with a free guided tour of our Kitchen Gardens. We’re always happy to show you around and answer any questions you have – especially if you’re a secret squash obsessive like us. Speak to our reception team or visit thepighotel.com/events/kitchen-garden-tours-at-the-pigs

Growing your own S q u a sh is a m a st e r cla ss in th e im p orta n ce of p a tien ce – a n d a g ood rest Start in spring If you sow squash seeds in April, you can expect a good harvest throughout October. At THE PIG, we sow our seeds in 9cm pots and let them germinate in the greenhouse. After about a week, we move them outside into garden cold frames to grow a little bigger and, in the meantime, we prepare their beds ready for planting in June. Preparation is key Winter squash is big, hungry and thirsty, so make sure you prepare its planting area well. Dig a hole and fill with a generous amount of manure (it’s rich in nitrogen and the squash roots find their way towards it), and cover with a mound of compost. Plant the veg on top of this. Don’t forget to hydrate Your squash will grow through the heat of summer and will need lots of water. If you have a small patch, you can water by hand. For our larger plots, we use drip line irrigation pipes to slowly soak the ground.

SO IT’S AL ON EAS THE S G… INDIN FOR F

, winter b apples a r c , s ip eh rt, ries, ros ennywo Sloe ber rooms, p h s u , m s e e ell tercr s chanter hairy bit t, o o r h is ing horserad lic, sting ered gar n r o -c e s e thr wer gorse flo nettles,

Room to breathe Squash are sprawling plants that need a lot of space. One trick our gardeners use is to to lean wooden pallets against a post to help give the vines something to climb up.

Your gift list, sorted

Need some inspiration for a gift or two? Our online PIG Market is full of some serious treats for true PIG fans that they’ll love to unwrap this winter. From gift vouchers to redeem during a stay, a supper or a seriously relaxing Potting Shed treatment, to exclusive Bramley bathroom goodies you’ll only find at THE PIGs – give them something to really look forward to when they need it most. Visit gifts.thepighotel.com

Here comes the cure After harvesting your squash in autumn, the trick is to give it time to cure – this really enhances the flavour to its full potential. Let it rest in a warm, well-ventilated area at about 27-29°C for around a month. The skins will harden and protect the flesh inside from rotting, helping your squash last for months.

HOTEL INFORMATION, ROOM GUIDE, TOP TIPS FROM OUR PIG TEAM, THE BEST OUTINGS, LOCAL HEROES AND THINGS TO DO.

HOGWASH \ AUTUMN / WINTER

W O R K I N PRO G RE S S

Bet the farm on it “IT’S WHAT THE PIG teams do best, really; we make those old buildings sing like they used to,” says Nancy Neville, Lead Interior Architect at THE PIGs. She’s chatting about the ongoing teamwork that she has been a big part of, in order to bring guests our soon-to-be newest member of the family, THE PIG-on the farm. This unique and genuinely extraordinary property just outside Stratford-upon-Avon will bring a mid-16th-century listed stone manor house back to life. Set in 53 acres, our exciting new PIG was once a proper working farm, and includes part of a deserted medieval village and a major tributary to the River Dene. “This is quite different from any site we’ve ever done before, because it really is on a farm, rather than simply being a country house. The restaurant is a stand-alone building, in a big old former cattle barn with huge high ceilings,” explains Nancy. “It was particularly challenging because we began with a dilapidated farmhouse in extreme disrepair, but clearly with lots of beautiful architectural details to uncover. The main house can now be seen for what it is: really beautiful, with windows and floors that are a little wonky, and big exposed timber beams everywhere. The ground floor is going to be the reception, and the upstairs will have incredible views. Some of the other bedrooms are housed in newly converted stable blocks.” “What I find most exciting about this property is that it already has such a strong identity,” says Nancy’s colleague Lauren Radford, our PIG Interior Designer. “The surrounding landscape and its agricultural heritage gave us a really rich starting point, so rather than imposing a design style, our focus was on uncovering what was already there and translating that into the interiors.” “Lauren is a very visual person, who can imagine a space as it could be and help others to do the same,” says Nancy. “I think part of the PIG

We can’t wait to open THE PIG-on the farm, just south of Stratfordupon-Avon – possibly our most epic PIG transformation yet

ethos is not overdesigning, but having a good instinct for the feeling you get from a place and sourcing these items and antiques to make each PIG feel like a home away from home.” The pair worked closely with other team members, including THE PIG’s Head of Property, Gemma May-Brown, on this new addition to our litter. “We’re always designing through the eyes of the guest,” adds Lauren. “We think about how someone arrives, where they’ll have their morning coffee, where they’ll gather with friends or quietly retreat with a book. Those seemingly small moments are what make a place memorable. For me, the most beautiful room in the world doesn’t work if people don’t want to sit in it, linger in it and come back to it.” As for how she achieves that in practice? “A big part of my role is sourcing and curating furniture, lighting and objects that give each space its own personality. We use a mix of vintage, reclaimed and bespoke pieces because they bring a level of individuality and imperfection that’s almost impossible to manufacture. They help the interiors feel as though they’ve been collected over many years, rather than installed all at once, which is such an important part of creating an authentic sense of place.” Ultimately, says Nancy, “Working with these kinds of heritage buildings means reinstating them and making them a public entity once again, so that everyone can enjoy them. There is so much joy to be found in the details of a historic site and the details of the craftsmanship. It’s lovely to reinstate those crafts.” The project is also close to her heart in another way: “My brother actually lives on the next farm over, so I know this landscape well. It’s so distinctly British, and I just know that guests are going to absolutely love discovering this setting and how these buildings have been transformed into a PIG.” THE PIG-on the farm is due to open in late summer 2027. Discover more and sign up to our mailing list for updates at thepighotel.com/on-the-farm

“There is so much joy to be found in the details of a historic site”

HOGWA SH \ AUTUMN/ WINTER

GUEST BO OK

Guest Book with F earne Cotton The b roadcaster, podcaster and au thor on how she keeps thing s cool and cosy in the au tu mn and winter months – inclu ding with pals at TH E PIG - on the b each A musician I like to listen to as the seasons change is Joshua Burnside. He is a brilliant Northern Irish artist who has such beautiful lyrics and atmosphere in his songs. The Italian pianist Ludovico Einaudi is also good for any changing season, somehow. I love Seven Days Walking [his project of seven volumes of music released over seven months, in 2019] especially Campfire Day 4. What brings me happiness around the kitchen table is having loads of mates over on a Sunday. You just need good wine, lots of sharing dishes and music playing. I first stayed at a PIG during a Glastonbury weekend, so my memory of that is a little blurry. I’ve since had many a gorgeous meal at THE PIG-on the beach. Me and my girlfriends stayed there and laughed until we couldn’t breathe. What fun! In the colder months, my must-have dish on the 25 Mile Menu is anything hearty, comforting and veggie. THE PIG has so many good veggie dishes. My kids love the piggy bits, too.

I’ve been known to host some very long lunches. My last started with bellinis at midday and finished at 10pm! I felt very rough the next day and had Joseph Fiennes to interview first thing. Not my usual style, as I think of myself as organised and professional, but the lunch was too much fun – Rylan wouldn’t leave. The outfit that brings me joy in party season is anything with sequins on. I’m a clichéd mid-forties magpie. I love sparkly dresses, trousers, tops, bags – half my wardrobe is sequins that I don’t wear as I don’t go out enough. That needs to change. Read along with Fearne’s Happy Place Book Club at happyplaceofficial. co.uk/pages/happy-place-book-club-fearne-cotton. Look out for a special Happy Place Book Club event coming to THE PIG-near Bath this October

My go-to tipple at the bar is a negroni. And my friends and I discovered a cocktail we love at THE PIG-on the beach called Electric Daisy. The daisies are hand-picked from the Kitchen Garden, which makes it even more special. One must-do tip for a PIG guest is to go on a huge walk. I’m always ready for a big old walk after breakfast. Coming back to THE PIG afterwards is always the cosiest experience and you really feel you have earned a nice glass of wine. The travel essentials I always pack relate to me being a bad sleeper. So I bring my Tempur pillow, eye mask, ear plugs and various sleeping vitamins. I’m also common as muck and have always preferred instant coffee to regular, so I bring that too. Judge as you will. My favourite book to delve into as the nights draw in is usually a big new fiction release. Past favourites include All Fours by Miranda July and Three Women by Lisa Taddeo. 6

HOGWA SH \ AUTUMN/ WINTER

CLOCKWISE FROM ABOVE; OUR ELECTRIC DAISY COCKTAIL; FEARNE RELISHES A COSY PIG INTERIOR IN THE COLDER MONTHS; FEARNE LOVES THE PIG’S HEARTY VEGGIE FARE; SINGER-SONGWRITER JOSHUA BURNSIDE; THE PIG-ON THE BEACH

INFO & GOINGS ON ~ ESSENTIAL INFO & HOTEL GUIDE ~ CORNWALL CALLING: THINGS TO SEE AND DO

~ THE INSIDE STORY ON VISPRING MATTRESSES

We lc o m e t o

THE PIG - AT

OUR CORNISH PIG’S HOME IS HARLYN HOUSE, which for centuries has been one of the most prominent houses in an area of the county justly famed for its rugged beauty, sandy coves and great produce from sea and land. Its name is said to be derived from the Cornish for “important place by the water”, and we are very proud to be its current custodians. Before we picked up the keys in 2018 and opened two years later, in its 600-year-history, only three families had owned this dramatic stone property, set on a breathtaking stretch of coast overlooking Harlyn Bay. The first owners of this 15th-century farmhouse were the Tregoyes or Tregewes (one of whom, Richard Tregew, became MP for Cornwall in 1448), followed by “gentlemen-farmers” the Hellyars. The house became ever grander over the years, as new architectural details were added. When a Captain Millar purchased Harlyn in 1947, he thankfully ignored architectural advice that it was “past saving”, instead bringing in master craftsmen to restore it to its former glory. Among the surviving features, although it was heavily overgrown and neglected when we arrived, is our Kitchen Garden. It’s been here for almost 200 years, enclosed by three sides of Cornish slate wall. Our team has lovingly restored it and works year-round to keep it flourishing with vegetables, fresh salads and herbs. We also grow our own rock samphire, sea kale and sea beet. The many lives and eras of the house are displayed in the exterior stonework, as well as in the flagged floors, heavy wood doors and gorgeous details throughout. Harlyn House has a moody charm all of its own – and simply by staying here, you’re now part of its story.

HARLYN BAY THE PIG-AT HARLYN BAY \ HOGWASH \ AUTUMN / WINTER

r your o f o f n i Useful ?

stay PIG PICKS

ION Q U E ST H AV E A ialling 0. tion by d p e c re ll Just ca T ge in NG OU the chan DIALLI wait for , 9 d. l e ia ir d er requ please ide line, nd numb a ts u e o d o n c a To call e area n dial th tone, the - F I ettings ARY W I ur wi-ﬁ s IM E NT o L y P n M o ” O c C Publi “THE PIG t select s ou go! ju y , y te a a and aw To activ

E R D DINN y, The F AST AN or eater K o A td E er u R o B r u O 3 Octob t. l n pm) unti restaura 3 e – th fy m m in p d ur co ch (12 All serve across o n for lun available d, is ope e is se call h u a S n r le e p te Lobs razing M t more, G u r o u d o n d ﬁ 2026, an 5pm). To ng 0. (12pm n by dialli lounges receptio OU T CH E CK at 11am. is t u Check o call M E NTS , please TRE AT ing Shed ent tt o tm P a r e u e full tr ent in o th tm d a n e fi tr n a you ca To book . lling 0 – edroom n by dia o ti ur PIG b p o e y c in re u n e m

Wander through the Kitchen Garden... ... and wildflower beds, and into our warm, rustic retreat: a Potting Shed treatment room that is quiet and calm, and designed to help you escape it all. Take inspiration from the garden surroundings and experience deeply relaxing full-body and facial treatments using products by Tribe517, a family-run natural skincare brand that handcrafts its products in the beautiful South Wales countryside. Like us, Tribe517 is passionate about using homegrown or ethically sourced or botanical ingredients that care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

Good to know Our therapists have been professionally trained to offer safe and effective spa treatments for guests recovering from or undergoing cancer treatments. Just ask at reception to speak to one of the Potting Shed team if you would like to know more.

LOCAL TOP TIPS FROM OUR

Sommelier, Odie WHAT I LOVE MOST ABOUT THIS AREA IN AUTUMN AND WINTER is the coastal path near Harlyn. It can be dramatic, with Atlantic storms, waves crashing against the cliffs and constant in-betweens of dark clouds and bursts of sunlight. This coast feels wild and wonderfully untamed, yet peaceful at the same time. MY FAVOURITE THING ABOUT THIS PIG is the people. Being surrounded by talented, passionate people makes every day more enjoyable. MY GO-TO DISH ON THE 25 MILE MENU I’m always drawn to the seafood – I love seeing the names of the boats that have caught the fish. Knowing it’s as fresh as can be and cooked by our great chefs – you can’t go wrong. Oh, and there will always be a side of tobacco onions on the table, too. A MUST-VISIT LOCAL PUB is The Pagan Arms in Newquay. It feels relaxed, friendly and unmistakably Cornish. There’s always something on – jam nights, quizzes or live music. A LOCAL GEM for me has got to be Plonk’d in Wadebridge. It’s a small tapas bar with great cocktails, wine and beer. WINTER WILDLIFE TO LOOK OUT FOR includes grey seals. Walking near Mother Ivey’s Bay gives you the best chance of spotting them in the surf or resting along the rocky shoreline. BET YOU DIDN’T KNOW the tale of a powerful local “white witch” called Mother Ivey who cursed a wealthy pilchardmerchant family living in the area (in what is now THE PIG-at Harlyn Bay). Locals still link the story to stormy nights when the sea turns violent between Harlyn and Mother Ivey’s Bay.

SH E

D • P SH

E D • POT

OTTIN

E D

•P

SHED MEETS SPA ING TT

Old tobacco tins, gardening tools, balls of twine … Unlikely as it may seem, the décor of our Potting Shed treatment rooms was inspired by Beatrix Potter’s grumpy gardener, Mr McGregor. It was dreamt up by THE PIG’s former Creative Director, Judy Hutson, whose vision was to “ﬁll the shelves with the sort of things I’d imagine Mr McGregor would have. Oil lamps, vintage bottles, old mugs – and, of course, no shed is complete without a few potted plants. And the massage table is dressed with a big picnic rug.”

THE PIG - AT HARLYN BAY \ HOGWA SH \ AUTUMN/ WINTER

Bedtime story Skilfully handmade from many natural materials, Vispring mattresses are one of our secret ingredients for an unmatched night’s sleep at our PIGs

SLEEPER HITS: OUR PIG BEDROOMS ARE KITTED OUT WITH SUPER-COMFY VISPRING MATTRESSES

HAVE YOU EVER WONDERED why your bed feels so incredibly comfy when you check into a PIG? It’s not just that, if you are staying at ours, you have probably finally managed to get away and take some time for yourself (though that definitely helps). It’s also that all of our PIG bedrooms – including those here at THE PIG-at Harlyn Bay – are kitted out with luxury Vispring mattresses, which are made to an exactingly high standard. “It all started back in 1899, with a guy called James Marshall, a British engineer living in Canada, who invented the pocket spring,” says Martin Gill, Managing Director of Vispring. “His wife had become ill, and he wanted to ease her pain and give her a better night’s sleep. A traditional mattress is one piece; but what he invented was individual springs that sit in pockets, which, as your body moves on the bed, simultaneously move within the mattress. It’s really good for supporting your body in all the right places.” THE PIG-AT HARLYN BAY \ HOGWASH \ AUTUMN / WINTER

“The brand turns 125 years old in 2026, and we still make our beds almost exactly the same way”

It turned out that James Marshall’s wife wasn’t the only one who appreciated this gamechangingly comfy bed – as our PIG guests can testify. “Vispring was the first brand to bring pocket-spring luxury mattresses to the UK,” continues Martin. “The brand turns 125 years old in 2026, and we still make our beds almost exactly the same way. We use calico [cotton mix] pockets, nested in a honeycomb shape, to allow the mattress to move with your body. As you move, only your springs are responding rather than the other side of the bed, where your partner could be sleeping at the time – so it also benefits the person next to you.” Another reason for getting a better quality of sleep here than on your average massproduced bed is that you’re far less likely to feel sweaty and overheated at night. “The pocket springs act almost like bellows, and the calico lets the air through to vents to the side of the mattress, to push any moisture outside,” says Martin. “Whereas on a foam mattress with no vents, the foam is almost like a sponge soaking up any moisture.” In terms of production, “Everything is made in the UK, in our Plymouth factory, where about 200 craftspeople are based. “All the mattresses are still built by hand: all of the pockets are hand-sewn together, and then they’re sidestitched into the frame of the mattress,

for support right the way up to the edge of the mattress.” Long before anyone, anywhere, talked about sustainability in terms of corporate responsibility metrics, the long-established mattress brand was using natural materials that were, where possible, locally sourced – and that remains the case today. “We’ve always used natural materials, we’ve never used any foams, any glues, any chemicals,” says Martin. “It’s all naturally sustainable materials. Roughly 78% of our materials come from the UK, including wool from the Shetland Islands. More than 300 tonnes of wool per year go inside our mattresses; we also use horsetail, cotton and silk. It’s a bit like a cake mixture of different ingredients.” Martin feels the Vispring brand shares many values with THE PIGs: “The emphasis on sustainability, local expertise and the use of natural materials are all values that are really key to all of us, at Vispring and at THE PIGs. We also have a shared appreciation for the value of authenticity. When I stay at a PIG, the experience that I get there is a level of luxury, but without feeling over the top. It’s the luxury that comes from giving genuine care and attention to every detail.” You can sleep on Vispring mattresses in all of the rooms at our PIGs, including here at THE PIG-at Harlyn Bay

GET EXPLORING... F rom the lov eliest b ike rides to the b est local pu b s, we lov e to share ou r local intel. See ou r cu rated list online and ask at reception f or ou r map of local walks.

Q R codes you ’ll want to scan Go straight to Things to Do on our website

VISPRING’S MANAGING DIRECTOR, MARTIN GILL (RIGHT )

HOGWA THE PIGSH - AT\ HARLYN SUMMERBAY \ HOGWA SH \ AUTUMN/ WINTER

Download one of our favourite walking routes

ST ORIES FRO M 1 5 YEA RS O F T HE P IG

MAGIC NUMBERS: TABLE FL AGS HAVE BEEN A HALLMARK OF OUTDOOR DINING AT THE PIG-ON THE BEACH SINCE IT OPENED

Flying the flag The quirky handmade flags that mark your table at THE PIG-on the beach are handmade with care, repurposing fabrics from across all of our PIG hotels in loving, sustainable style WHEN THE PIG-ON THE BEACH OPENED back in 2014, it was an instant hit. Such a hit, in fact, that there were always more people trying to get a table for lunch than there were spaces. Hardly surprising – there are few lovelier ways to while away an afternoon than gazing out at Old Harry Rocks from the hotel’s sunny lawn. The wood-fired pizzas from the Garden Oven were especially popular, so we hit upon the idea of letting people bring a picnic rug and be served on the grass if all the tables were full. As Beach, as everyone calls our gingerbread house perched above Studland Bay, is all about old-fashioned English charm, our original interior design queen, Judy Hutson, came up with the idea of beach-inspired numbered flags, and the system instantly became part of the hotel’s relaxed, seaside vibe. A decade (and many thousands of pizzas) later, those original, hastily made flags were looking a little the worse for wear, so Darryl Harris, one of the team at THE PIG-at Bridge Place, came up with an inspired plan to update them. “I’ve worked for THE PIG for 13 years,” he explains, “and I was working with Judy, before she retired, as part of the interiors team, so I got a peek behind the curtain and saw her process – the thousand details that make THE PIG what it is,” he says. He decided that, with another busy summer approaching, the flags needed a reboot. Darryl’s idea was to re-use remnants of fabrics used in PIG interiors to make the new flags. “It might seem like a small detail,” he says, “but to me it tells a story about what THE PIG’s all about.” To kick off, he tracked down as many old broom handles as he could. Next, “I spent the day going through the fabric store at our New Forest HQ – an Aladdin’s cave of PIG! I piled it all into my car and drove back to Bridge.”

Darryl remembered that Siahn, the partner of THE PIG-at Bridge Place’s Restaurant Manager, Liam, was a very good seamstress. He got in touch and, although the job needed turning around in just two weeks, Siahn was delighted to help. “I love projects like this,” she says. “I was so excited, I stayed up the first night till 12, working out the pattern and the best way of doing it.” Taught to hand-stitch by her stepmother, Siahn has always loved sewing and now, alongside her day job working for a dancewear company, she often does her own craft projects. “I gave Siahn some little rectangles of fabric that were used in the very first hotel and at THE PIG-in-the-wall,” says Darryl. “Then there were fabrics from our newest hotel in the Cotswolds and the new bedrooms at Bath. A particular favourite is one we used in the bedrooms in the New Forest – Judy chose it because she thought the bird looked cheeky!” Just ten days later the flags were ready to collect – all 35 of them. In a gorgeous array of PIG fabrics, with the numbers hand-stencilled on by Darryl, and stiffened with lollipop sticks inside so they would stand proud, the flags were delivered to THE PIG-on the beach and immediately put to use. “Guests love them,” says Darryl. “A few people have even asked if they could buy them, or recognised a fabric from a bedroom they’ve stayed in. If you lay all 35 on the floor, you can walk through the story of THE PIG chronologically.” Darryl would love to work with Siahn again. “She’s so talented. And I love the fact it was a way of keeping it in the family. We could have got one of our fabric suppliers to make them, but why wouldn’t I go to the Restaurant Manager’s partner? That’s the PIG way!” Look out for our flags when you sit down to eat with us at THE PIG-on the beach

“It tells a story about what THE PIG is all about”

HOGWASH \ AUTUMN / WINTER

COCKT

TAIL

•

S • COC

F O OD & DR INK

Brock eggs TA

ILS •

In a Pickle Serves 1 · 40ml Sapling Gin · 20ml Cocchi Extra Dry Vermouth · 15ml cucumber juice (this

the skin) or simply muddle a couple of 1cm-thick discs of fresh cucumber in the cocktail shaker, and double-strain to remove the skin at the end.

lasts 2 days in the fridge – add a little citric acid to extend the life to 4 days) · 5ml pickle brine (juice from shop-bought pickles works) · 2 drops dill oil (recipe below. Alternatively, infuse

For the dill oil, blitz a good handful of fresh dill with extra virgin olive oil in a blender (add in a little spinach if you want this extra green) and strain through a coffee filter.

some of the vermouth with a little dill for 2 days beforehand)

This is our homegrown spin on a classic martini – nice and savoury with great flavour pairings and freshness! To make the cucumber juice, either put a cucumber through a juicer (which will remove

Then place all the ingredients in a cocktail shaker filled with ice, shake hard and finely strain to serve straight up in a chilled Nick and Nora cocktail glass or a classic martini glass. Garnish with a cucumber ribbon. Learn how to rustle up even more of our simple PIG classics by watching our YouTube series PIG Tales – visit youtube.com/ @ThePigHotel/videos

Makes 12 For the ham hock

For the breadcrumb coating

• 1 ham hock

• 100g ﬂour

• 4 pig cheeks

• 2 eggs, whisked

• ½ onion, ½ leek, ½ carrot,

• 100g breadcrumbs

and ½ stick celery, chopped • 1 bay leaf • 1 thyme sprig • ½ teaspoon black peppercorns • a good pinch chopped parsley • salt and pepper

For the Brock eggs

• a sprinkle of celery salt

For the mustard dressing • 2 tablespoons white wine vinegar • 1 tablespoon Colman’s mustard • 250ml rapeseed oil • salt and pepper

• 12 quail eggs • salt

Put the ham hock and pig cheeks in a large pan with the veg, herbs and peppercorns, and cover with cold water. Bring to the boil then turn down to simmer on a medium heat for 2½ hours or until the meat falls off the bone. Remove from the heat and leave the ham to cool in the cooking liquor for about 30 minutes – until it is cool enough to touch. Drain and discard the veg. You can keep the stock to use in other dishes, for instance to enhance a soup or sauce.

What to drink with this dish…

While the meat is cooking, place the quail eggs in a pan of boiling salted water and cook for 2½ minutes. Then place them in a bowl of cold water to stop the cooking process. When they’ve cooled, peel off the shells, taking care not to split them open.

Our PIG Group Beverage Director, Luke Harbor, recommends three perfect pairings for these tasty bites

Once the ham has cooled enough to touch, pick off the meat and shred it by hand into a large bowl (don’t eat it all now!). Add the chopped parsley and season to taste.

Pinot Nero Bressan, 2021

Divide the meat into 12 pieces, then spread out each piece into a thin circular shape, about the size of a saucer, on your work surface. Very gently wrap the quail eggs in the meat, being extra careful not to squeeze them.

Earthy, savoury and a little bit wild – just the thing for ham hock, pig cheek and crispy crumbs. This is a red with enough freshness to keep these Brock eggs properly moreish.

Panorámico “O” Blanco Rioja, 2014

These are everyone’s favourite. They were on our first menu 15 years ago – and we still get through thousands each month! Back when we were coming up with the idea of little nibbles to eat with a drink – which we now call piggy bits – we had a crack at making the ultimate Scotch egg. We do a punchy Colman’s dressing to go with them, as there’s nothing better than a Scotch egg with mustard.

Leave to set on a tray in the fridge for 30 minutes.

Golden, textured and nutty, this white rioja loves the richness of the meat and the punch of mustard. A unique wine for one of our legendary little dishes.

Now for the breadcrumb coating. Roll each ball in flour then dunk it in the whisked egg, roll in the breadcrumbs and deep fry. If you want, you can also colour them in a non-stick pan and flash through the oven, if needed.

Chapel Down “Kit’s Coty” Blanc de Blancs, Kent 2014

When they’re crispy, season with celery salt and serve with the mustard dressing.

An extremely special English fizz from a historic Kent vineyard. Bright, chalky and toasty, you’d be forgiven for thinking it had come from our neighbours over in the Côte des Blancs.

To make the dressing, put the vinegar and mustard in a food processor and, while mixing slowly, add the oil until it starts to thicken. Season with salt and pepper and put a nice big dollop under the Brock eggs.

HOGWA SH \ AUTUMN/ WINTER

E THO S

OUR

PIG

PEOPLE ARE THE FUTURE OF

CA RI NG A ND CONSI DE R E D H OSP I TA L I T Y AT HEART, THE PIGs are restaurants with rooms where everything starts with the Kitchen Garden. Our gardeners and chefs work hand in hand to create menus brimful of the freshest seasonal flavours. What we can’t grow ourselves, we source from our local heroes – the best farmers, fishermen and foragers we know, who are the foundation of our 25 mile menu. We are obsessive recyclers and restorers: from vintage fabrics and china to DIY on-site smokeries and upcycled chicken sheds, we love anything homemade and ultra-local. Each of our PIGs is totally different – we always go with the grain of the place, taking our lead from the spirit of the building to create somewhere that feels lived in and well loved. The bedrooms are pretty comfy, too! Rooted in some of the most stunning parts of the English countryside, the places that we are lucky enough to call home are pretty special – with endless things to do and see, tight-knit communities and loads of talent all around. It’s important to us to play a positive role, whether it’s providing employment, sourcing local ingredients, forging links with nearby schools and charities, or simply being the go-to place for our neighbours to celebrate their special moments. It’s a privilege to work so collaboratively with all of these local heroes that we count as friends and to play our part in these strong, supportive local communities. Our PIG people are what really make us tick. We believe that our team of almost 1,000 talented professionals working across the hotels – chefs, kitchen gardeners, waiters, sommeliers, bar staff, housekeepers and everyone behind the scenes – is helping to shape the future of caring and considered hospitality. From the newest apprentice to the most experienced manager, they are what make THE PIGs a happy place to be and the reason our guests enjoy their time with us. We couldn’t be more proud of them – and you couldn’t be more welcome here! 14

HOGWA SH \ AUTUMN/ WINTER

THE PIG IN In 2026 , we prou dly maintained ou r three- star F ood M ade G ood rating f rom The Su stainab le Restau rant Association

5,000 The nu mb er of trees ( to date) that we hav e planted b y working with ou r g rou p spirit partner, Sapling

S · NE

· NE

Together against hunger

NUMBERS

300, 000 Ov er

Here at THE PIGs, we are long-standing supporters (14 years and counting!) of Action Against Hunger – a global humanitarian organisation dedicated to ending world hunger. One of the ways that we at THE PIGs offer our support is by getting behind the charity’s annual Restaurants Against Hunger campaign. Every September and October, we add a voluntary £1 donation to all restaurant bills, offering our guests a simple and accessible way to make a meaningful difference. For the 2025 campaign alone, our guests’ generosity helped raise £25,506, contributing to the charity’s vital work in preventing hunger and malnutrition. So, when you head down to one of our cosy restaurants this autumn, as well as enjoying some wholesome and hearty homegrown dishes from our kitchen, you can also help to make a positive impact as a force for good.

seedling s produ ced at ou r Central Nu rsery in 2025

1 7 0 ,7 6 2

TH E PIG s’ lif etime contrib u tion in £ to ou r g rou p charity partners, Action Ag ainst H u ng er HOGWASH \ AUTUMN / WINTER

THE PIG-at Harlyn Bay

THE PIG-at Combe

THE PIG-on the farm

THE PIG-in the Cotswolds

THE PIG-near Bath

THE PIG-in the wall

THE PIG-in the South Downs

Designed and edited by Uncommonly, 30 - 32 Tabard Street, London SE1 4JU (uncommonly.co.uk). Printed in East Sussex by Pureprint, a CarbonNeutral ® Company. The paper is carbon balanced with the World Land Trust, an international conservation charity. With special thanks to all of our partners and those in THE PIG team that have contributed to this issue.

THE PIG in the New Forest

THE PIG-on the beach

... find out more here

THE PIG-at Bridge Place

OVER AND OUT

HOGWA SH \ AUTUMN/ WINTER