Issuu

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

OW TO

•

• HOW

•H

OW H

TO • O

TO • HO

WINTER SQUASH

It’s the season for...

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 Squash is a masterclass in the importance of patience – and a good 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 w i th F earne C otton The b road c aster, p od c aster and au thor on how she k eep s thi ng s c ool and c osy i n the au tu m n and w i nter m onths – i nc l u d i ng w i th p al s at THE P IG - on the b eac h 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 ~ HOTEL & ROOM GUIDE ~ THE COTSWOLDS CALLING: THINGS TO SEE AND DO

~ THE INSIDE STORY ON PLANT-POWERED SPA BRAND, GROUND

CLOSE YOUR EYES and visualise the perfect Cotswolds hotel – we reckon that the newest member of the PIG litter will be exactly what you have in mind. Tucked away in Barnsley, a quintessential honey-stone village just four miles from Cirencester, THE PIG-in the Cotswolds is a handsome Grade II listed house with wisteria winding across its façade, mullioned windows, Arts and Crafts-style gardens and – a first for us – its very own classic country inn, the Village Pub. Barnsley House was built in 1697 by Brereton Bourchier, whose family had acquired a manor on the site from Henry VIII’s sixth and final wife, Catherine Parr, in 1548. If it looks a little unassuming from the main road, that’s because the back of the house was originally its front – at the end of the 17th century, said main road was merely a lane running through the grounds and veg gardens. From the 18th century, Barnsley House served as the rectory for medieval St Mary’s Church, next door, but its glory days were still ahead of it. When Rosemary Verey moved here with her husband, David, in 1951, she decided to remodel the grounds herself – and so began a horticultural journey that saw her become one of the 20th century’s most famous garden designers, with a client list that included the future King Charles and Elton John. Her laburnum walk, Tuscan temple and knot garden epitomise the style popular at the time, while the potager, or ornamental kitchen garden, positively screams PIG. Indeed, we like to think of a stay at this cosy, homely house as a visit to your great-aunt Rosemary’s. After Rosemary passed away in 2001, Barnsley House became a boutique hotel (the vegetable beds in the back field were planted in 2004) with a small but perfectly formed spa near the gothic summerhouse, where we’re excited to extend our PIG treatment offerings. Then there’s The Village Pub, with beamed ceilings and open fireplaces, where we hope you’ll also join us for a pint and some seriously good-quality grub. That notorious bon viveur Henry VIII would doubtless have approved.

We lc o m e t o

THE PIG - IN THE

COTSWOLDS THE PIG-IN THE COTSWOLDS \ HOGWASH \ AUTUMN / WINTER

your fo for

li Usefu

stay

? S TION 0. A Q U E ialling d y HA V E b n io t p ll rece Just ca s WI- F I setting r wi-ﬁ TA R Y u N o y E n M ”o L I Public C OM P THE PIG u go! “ t c le o se ay y e, just and aw activat K OU T C HE C 11am. out is k c e h C

go l 0 or TS ase dia eam. TM E N le A p E , R e t s T hou ndly r Field ur frie e of o t in ou n n o e o m t t a ak k a tre to spe To boo eption c e r o t down

A new chapter at Fieldhouse We’re delighted to welcome GROUND to our Fieldhouse Spa. The founder-led Irish house of wellbeing (see article, right) is inspired by the natural world and the simple belief that looking after ourselves shouldn’t feel complicated. Each GROUND product is lovingly created using naturally derived botanicals. And together, we’ve curated a collection of thoughtfully reimagined treatments and rituals designed to help you escape the day-to-day. Every treatment begins with a conversation, allowing our therapists to tailor your experience to exactly what you need on the day. Whether you’ve arrived after a morning exploring the Cotswolds, a busy week at work or simply because you fancied a little time to yourself, you’ll leave feeling rested, grounded and just a little more like yourself. F IN D Y OU R C OP Y OF THE F U L L F IE L D HOU S E TR E A TM E N T M E N U IN Y OU R P IG B E D R OOM

Wa n d er i n to ou r n ew es t r u s ti c r etr ea t... … follow the winding path at the back of the main house of THE PIG-in the Cotswolds to find our Fieldhouse – deeply relaxing treatment rooms with extra-special offerings, including our first nail treatments, a hydrotherapy pool, sauna, steam room and outdoor terrace in the heart of the English countryside. The Fieldhouse is open 9am–7pm and you are welcome to use the peaceful spaces inside and outside – even if you haven’t booked a treatment with us. All you need to do is pre-book a free 60-minute slot with reception. If you’re staying with us at The Village Pub, you can also enjoy the spaces in Fieldhouse for 120 minutes for a charge of £60 per person. Call reception by dialling 0 for more details.

G ood to k n ow Some of 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 Fieldhouse team if you would like to know more. HOU L D

S E

• F

•F

• F HOU L D

S E

• F

Carefully designed as the big sister to our PIG Potting Shed treatment rooms, Fieldhouse is a first for us – a small but perfectly formed relaxing retreat in a secluded spot under the trees, filled with even more peaceful spaces to help you switch off. Fieldhouse has the familiar, cosy décor of old tobacco tins and rustic reclaimed wood that you can expect to find across the litter at THE PIGs, with even more treats to offer.

LOCAL TOP TIPS FROM OUR

R ec ep ti on Team WHAT WE LOVE MOST ABOUT THIS AREA IN AUTUMN AND WINTER is going for a long walk around the lakes at South Cerney. The views are beautiful over the water and there is a fantastic pizza place, called Pizzeria 720. OUR FAVOURITE THING ABOUT THIS PIG is how much of a story the décor has. There’s a beautiful botanical wallpaper in the guest bathroom that is inspired by the gardens here, designed by the one-time owner of this house, Rosemary Verey. OUR GO-TO DISH ON THE 25 MILE MENU is the braised red cabbage – so homely and warming. A MUST-VISIT LOCAL PUB is The Woolpack Inn in Slad. Its outdoor seating overlooks the Stroud Valleys and offers fantastic views, especially as the trees change with the seasons. A LOCAL GEM is Woodchester Park, a National Trust site about 30 minutes’ drive from here. There are so many winding walks you can take. It’s a breathtaking spot, with a mansion and lake.

S E

HOU L D

S E

HOU L D

OUR FIRST PIG TREATMENT HOUSE

PIG PICKS

THE PIG - IN THE COT SWOLDS \ HOGWA SH \ AUTUMN/ WINTER

WINTER WILDLIFE TO LOOK OUT FOR includes the otters that are active in the nearby Cotswold Water Park – especially in the quieter, lessdisturbed corners in the early mornings when they’re looking for food. BET YOU DIDN’T KNOW that there is a mysterious signpost at a rural crossroads a few miles away, near Poulton, with a sign for Betty’s Grave. It’s been a feature of local maps since 1830, but who Betty is, remains a mystery ...

PEÍGIN CROWLEY (BELOW LEFT ). GROUND’S BOTANICAL SPA PRODUCTS (ABOVE)

Well grounded The founder of GROUND, Peigín Crowley, built her celebrated wellbeing brand with a truly holistic approach to self-care that suits our Fieldhouse perfectly “I’M KIND OF INSTITUTIONAL: I’m spa to the very core,” says Peigín Crowley, a massage therapist of 30 years’ standing who started her own wellness brand, GROUND, from her Cork kitchen table in 2020, back when the world was deep in lockdown. She took a conscious decision “to go forward to basics, in a celebratory way”, blending massage oils by hand and packaging up those first orders with the help of her family “bubble”. Today, her award-winning products feature in some of the finest spas in the world – including the Fieldhouse at THE PIG-in the Cotswolds. “In my early career, I massaged thousands of bodies and spent time designing spa journeys, so I knew what therapists needed,” Peigín says. At 20, she took a job as a spa therapist on a cruise ship, mastering advanced massage techniques from global experts, before returning to Ireland to work with Elemis and Estée Lauder. She became a sought-after spa consultant. Then came her epiphany: she THE PIG-IN THE COTSWOLDS \ HOGWASH \ AUTUMN / WINTER

“The products allow you to ground yourself, to come out of the thinking mind into a breathing body” saw that real self-care was about more than mere indulgence – it had to be easily accessible, deeply therapeutic and rooted in everyday life. “I realised it wasn’t just products,” she says. “That’s why we’re a therapist-centric brand. Training and protocols are more important, allowing us to deliver nervoussystem regulation. We approach it via biology, harnessing the power of essential oils to bring treatments to life.” Our Fieldhouse Spa menu “might not be War and Peace, but it’s comprehensive”, Peigín says. “The onus is not so much on guests picking the right treatment for them, it’s on understanding how their body is right now, where they’re at in their life and how they would like to feel afterwards.” Each treatment is chosen in consultation with the therapists, who are “trained and empowered. We let them jigsaw-piece together the best treatment for that person.” As a brand, Peigín says, “GROUND is sincerely holistic” in its plant-based approach to issues such as sleep, anxiety, hormone fluctuations and gut health. “We work from the ground up with essential oils – these perfect plant messages that can sedate the body or cleanse, help with clarity or focus or memory. The products allow you to ground yourself, too, to come out of the thinking mind and into a breathing body, so that the nervous system can move from solutionbased, cognitive thinking into relaxing.” And in the ultimate virtuous circle, that relaxation allows the products to do their work all the more effectively. What is it about THE PIG-in the Cotswolds that resonates with Peigín’s philosophy for GROUND? “As brands, they feel so similar,” she says. “THE PIG’s identity organically 10

emerges through the most incredible buildings, wonderful gastronomy – it doesn’t pretend to be anything it’s not. It feels like a hug, which I love. So this is an absolute meeting of two sincere brands that do what they do really well.” For seasoned spa-goers, the GROUND/ Fieldhouse experience might seem a little different to their usual treatments. “Our therapists’ approach to a facial is through skin function and wellness: it’s about how comfortable we are in our skin and how our skin feels, rather than how it looks to others. We’re a brand that doesn’t concern ourselves with cellulite or wrinkles or pigmentation. We believe how we feel on the inside is going to show up on the outside. Which is why, in a consultation, we ask how you are in your body right now.” When it comes to Peigín’s favourite products, it is, she jokes, like being asked to choose her favourite child. “It’s almost impossible... I guess my go-tos at home would be, first, our brilliant Magnesium Spray for the feet and legs – because I get restless legs. And our Cleanse Castor Oil, blended with cardamom, ginger, marjoram and caraway, which is great for belly bloating.” Ultimately, Peigín believes GROUND is “going forward to the truth. The truth has always been there. When you look at principled ideologies – ayurveda in India, traditional Chinese medicine – they understood the microbiome thousands of years ago. We’ve been so marketed to that we’ve lost trust, we’ve lost that connection to our own bodies. We have to keep learning, we have to keep moving ourselves forward: the truth is out there. We’ve just got to figure it out.” Experience GROUND products and treatments at our Fieldhouse Spa at THE PIG-in the Cotswolds. Discover more at groundwellbeing.com

THE PIG - IN THE COT SWOLDS \ HOGWA SH \ AUTUMN/ WINTER

A GROUND/FIELDHOUSE TREATMENT (ABOVE LEFT ) AND THE HYDROTHERAPY POOL (ABOVE)

GET EXPLORING... From the loveliest bike rides to the best local pubs, we love to share our local intel. See our curated list online and ask at reception for our map of local walks.

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

Download two 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

•

C OC K T A

TA IL C K S

• C O C K

F O OD & DR INK

Brock eggs TA

• C

IL S

In a P i c k l e 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.

P i not N ero B ressan, 2 0 2 1

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.

P anorá m i c o “ O” B l anc o R i oj a, 2 0 1 4

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.

C hap el D ow n “ K i t’s C oty ” B l anc d e B l anc s, K ent 2 0 1 4

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

C A R IN G A N D C ON S I D E R E D HOS P 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 2 0 2 6 , w e p rou d l y m ai ntai ned ou r three- star F ood M ad e G ood rati ng from The S u stai nab l e R estau rant A ssoc i ati on

5,000 The nu m b er of trees ( to d ate) that w e hav e p l anted b y w ork i ng w i th ou r g rou p sp i ri t p artner, S ap l i ng

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.

seed l i ng s p rod u c ed at ou r C entral N u rsery i n 2 0 2 5

1 7 0 ,7 6 2

THE P IG s’ l i feti m e c ontri b u ti on i n £ to ou r g rou p c hari ty p artners, A c ti on A g ai nst Hu 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

nd out more here

THE PIG-at Bridge Place

OVER AND OUT

HOGWA SH \ AUTUMN/ WINTER