From April 2026, our Garden Ovens are open for a fresh new season of laid-back, alfresco eats and long lunches with a nice cold glass – or two. We’re kicking things up a gnarly notch this year in our outdoor suntraps at THE PIG in the New Forest, THE PIG-near Bath and THE PIG-in the South Downs, with brand new dishes freshly cooked on our Big Green Egg barbecues. Head down to the Garden Oven at your chosen PIG for a flavour of our summer options, or visit thepighotel.com/ eat-and-drink/menus
Dates
for your diary
Gather your favourite people and head round to ours this spring and summer to make some memories worth savouring. From hands-on foodie workshops to restaurant takeovers with fantastic speakers, we’re putting on a brilliant mix of unmissable PIG happenings with our friends across the patches we call home. Find out more and book your space at thepighotel.com/events
Enjoy our Bramley body care, at home
Ever since we opened our very first PIG in 2011, we’ve kept natural, botanical goodies from our friends at Bramley in our bathrooms. You’ll still find them today across each of our nine PIGs (and pub!). So, as we celebrate our big 15th birthday this year, what better time to bring you our new, bespoke Bramley range to enjoy at home? Originally created exclusively for our bedrooms, the Bramley x THE PIG Body Wash and Bramley x THE PIG Hand and Body Lotion are made with a gentle blend of camomile and rosemary inspired by our Kitchen Gardens. Each is packaged in the same brown glass bottles you’ll always find at our house – and now yours. If you want to treat yourself, head to reception or shop online at gifts.thepighotel.com
Fancy your next PIG sleepover on us? Scan for your chance to win as a VIP (very important PIG reader!)
A summer worth celebrating
We love any excuse for a good knees-up – especially when there are 15 fantastic years of THE PIG to toast! We’re having a serious summer of birthday bashes, and you’re at the top of our guest list. We’ll be throwing open the doors for our weekend-long Smoked & Uncut Garden Parties at THE PIG-at Bridge Place, THE PIG-at Combe and THE PIG in the New Forest. Expect some great feasting food and cracking live, local music to let the good times roll. Find out more and buy your tickets at thepighotel.com/events
Earthy, sweet, and subtly nutty, celeriac is one of our favourite winter root veggies that’s still fresh and full of flavour in early spring. Best planted around April and left to rest, undisturbed for at least six months, it’s a vegetable that can really teach us a trick or two!
Our kitchen teams love to use celeriac as an unsung hero in PIG dishes – whether that’s slowly braised to beef up a hearty gardener’s broth, crushed into sauces to cut through rich serves of game or salt-baked for a perfectly seasoned, fresh salad that really holds its own.
CELERIAC
Come and see what’s growing, right now, in the veg beds with a free guided tour of our Kitchen Gardens. We’re always happy to show you around and answer any questions you have. Simply speak to our reception team to join us in the morning. thepighotel.com/events/kitchengarden-tours-at-the-pigs
It’s also the time to find... Leeks, spring onions, sweet peppers, carrots, tomatoes, asparagus, elderflower, wild fennel
Salt of the earth
How to salt-bake a celeriac
Wrapping celeriac in a saltbased crust helps our hero veggie retain moisture, as it steams at the same time as it bakes, to emerge perfectly seasoned.
Start by mixing approx 500g plain flour, 200g rock salt, 1 egg white, a little water and fresh chopped garden herbs into a smooth paste. Chop off the top and bottom of the celeriac and slice off the skin, then coax the dough around it, stretching it until it’s fully encased.
Place the covered celeriac into the oven at 185°C (fan) and cook for about 1½ hours, until you have a golden-brown crust.
When it’s slightly cooled, crack the baked dough using the back of a sharp knife and cut down the middle (just to the depth of the crust) to release the celeriac. Slice into one-inch chunks to build a punchy spring salad.
For the full recipe, visit thepighotel.com/saltbaked-celeriac
PIG
So much has happened since we launched – here is just a glimpse of what we’ve got up to along the way
The doors open to our very first PIG in the New Forest - and our Head Kitchen Garden Guru, Ollie, with his veg beds after the opening party
Two new porkers join the litter: THE PIGnear Bath and THE PIG-on the beach
Indie legends, The Kooks, headline our fifth Smoked & Uncut festival at Lime Wood
Vines with a view: THE PIG-in the South Downs opens, home to our first PIG vineyard in West Sussex, and our PIG People took to the saddle for Hospitality Action’s fundraiser
“Back in Business”, raising over £30,000 to support our friends in our industry 2011
After the success of our 2019 debut, our second PIG book is published, filled with recipes and tales from our local supplier friends
We get the keys to
our
Our first jars of PIG Honey are harvested from our very own bee hives
Harlyn House, ready to restore into
first Cornish PIG, THE PIG-at Harlyn Bay
Southampton’s ancient walls become home to our one-of-a-kind historic townhouse, THE PIG-in the wall
At the other end of the coast, former rock-and-roll club THE PIG-at Bridge Place opens in April 2019
We team up with our friends at Alitex for our first Chelsea Flower Show
Music, food and local friends: our first Smoked & Uncut festival rocks the New Forest
2024
We become B Corp certified, a milestone in our commitment to always make thoughtful decisions for people and planet. THE PIG-in the Cotswolds joins the litter, along with our first-ever PIG pub, just across the road
2020
THE PIG-at Combe, our 16th-century Elizabethan gem, opens in east Devon
The pandemic changes everything, but when hotels are allowed to reopen, we invite some specially nominated NHS staff for a well-earned break with us. The first bottles of THE PIG Cut wine –our new house white, red and rosé – arrive in time for Christmas
2025
Our outdoor rustic retreat, The Folly, opens for wood-fired eats and live laidback beats at THE PIG-at Combe
2026
come this year, from serious Sunday lunches to proper summer garden parties –watch this space!
Guest book
with Elizabeth Day
The author and podcaster shares how she likes to make the most of a PIG stay, and her fondest memories with us — including getting married at THE PIG-at Combe
The first PIG I stayed at was THE PIG-at Harlyn Bay. I had a job as a hotel columnist for The Daily Telegraph and I went to stay when it opened. It was just after the first lifting of lockdown restrictions in 2020 and, as you can imagine, was the easiest trip to say yes to. As soon as we walked through the doors, we felt at home – if home were actually one of the most beautiful, generous spaces you could ever imagine. We also met THE PIG’s founders, Robin and Judy Hutson, and promptly fell in love with both of them and their original vision.
did the whole thing again with family the following spring.
My must-have dish on the 25 mile menu is just all the Piggy Bits. I bow to no one in my obsessive love of these. I also love the kale salads from the Kitchen Garden.
My usual at the bar is a Brandy Alexander. Chris, The Hotel Director at THE PIG-at Combe, introduced me and my husband to these and we’ve never looked back, frankly.
Outside of the UK, I love to escape to Tuscany for a holiday. We will be heading there this summer. In the absence of a PIG opening its doors, we’ve had to find our own accommodation. Outrageous!
My tip for fellow PIG guests is to take time to soak up the ambience – whether it’s reading a book by the fire, sitting on a garden lounger and admiring the view or simply lying in the bath with a cup of tea. So much thought, love and care has been put into making every single aspect of every single PIG feel inviting and beautiful. It’s enough just to be there without feeling you have to do anything. That said, the Potting
Shed massages are amazing.
One of Us by Elizabeth Day, published by 4th Estate, is out now
The PIG I enjoyed most recently is THE PIG-in the South Downs. It’s where I had my most recent book launch, for Us. It’s in a stunning setting.
of
My favourite memory at a PIG is of getting married at THE PIG-at Combe. We actually got married there twice. My husband, Justin, and I got engaged during the pandemic and had planned to have a wedding with guests in December 2020, but it was that weird Christmas where a new lockdown was imposed at short notice. We decided to go ahead and travel to THE PIG to sign the register, with just my best friend and her husband as witnesses, then have a family celebration at some future date.
I remember asking Chris whether we could even just sign the necessary certificates in the car park if we had to. But he managed to make it one of the most special, heartfelt and fun days of our lives, even with the restrictions. To our surprise, The Folly was filled with lit candles and champagne was on hand. We had the best time. Then we came back and
CLOCKWISE FROM BELOW: TUSCANY IS ANOTHER FAVOURITE HOLIDAY CHOICE; THE PIG-AT HARLYN BAY; THE FOLLY AT THE PIG-AT COMBE; HER LATEST NOVEL; ELIZABETH LOVES A BRANDY ALEXANDER
One
INFO & GOINGS ON Welcome
~ ESSENTIAL INFO & HOTEL GUIDE
~ WHAT MAKES US UNIQUE
~ SOUTHAMPTON CALLING:
THINGS TO SEE AND DO
~ THE INSIDE STORY ON TRACKLEMENTS CONDIMENTS
WE NEVER REALLY INTENDED TO HAVE a city hotel, but when we came across our historic townhouse, a truly unique Grade II listed private residence tucked into Southampton’s ancient walls, we just fell for it.
Our hotel was originally built as a private residence around 1820 and owned by the Countess Elizabeth Craven, an author and playwright, although she never actually lived here. In the late 1880s, it was a brewery, then a cosy pub, the Royal Standard. To create THE PIG-in the wall, we also purchased the adjacent house, adding more bedrooms.
The Western Esplanade, on which we are nestled, once fronted right onto the water. To the right of our hotel (as you face it), you’ll find the city’s West Gate, built in 1338. It’s through this archway that Henry V and his troops marched on their way to Agincourt in 1415. Along the city walls, you’ll find all manner of plaques and signs leading you on a historic trail through Southampton. From here, it’s effortlessly easy to dip into the city’s storied past at venues such as the Tudor House & Garden, the Medieval Merchant’s House and the ruins of Holyrood Church.
THE PIG-in the wall is yours to enjoy as a characterful base for making the most of the city and its surroundings. Should you fancy taking to the water, we’re also just a short ferry ride from the Isle of Wight.
THE PIG - IN THE
We do things a little differently to the rest of the PIGS...
We are all about relaxed deli dining here at THE PIG-in the wall, rather than the full PIG restaurant experience. Being tucked away in the city of Southampton, we don’t have a Kitchen Garden on site, but we are still totally committed to homegrown and local produce!
Daily deliveries from the Kitchen Garden at THE PIG in the New Forest – which is only 20 minutes’ drive away – and our local suppliers from Hampshire, Dorset and the Isle of Wight mean that our menus change just as regularly.
Our menu is a pig’n’mix selection of freshly prepared deli-counter salads, hearty larger plates such as the pie of the day, quiche, snack boards, Piggy Bits and sweet treats.
☞ VISIT OUR NEIGHBOURING PIG
If you’ve enjoyed lots of the fresh, seasonal produce in our Deli-bar dishes, the chances are some of it was grown in the Kitchen Garden at THE PIG in the New Forest, just down the road. Our very first PIG is situated in the most bucolic of settings – a lovely old stone house in the leafy countryside outside Brockenhurst, alongside its abundant walled Kitchen Garden. If you have time, head over there for lunch, dinner or just a drink in the bar – followed by a mooch around the veg beds!
Useful info for your stay
HAVEAQUESTION?
Just call reception by dialling 0.
DIALLING OUT
To call an outside line, please dial 9, wait for the change in tone, then dial the area code and number required.
COMPLIMENTARY WI-FI
To activate, just select “THE PIG Public” on your wi-fi settings and away you go!
BREAKFAST,LUNCHANDDINNER
All served from the Deli-bar. To find out service times, please call reception by dialling 0.
TREATMENTS
If you fancy a relaxing massage or facial, then pop to THE PIG in the New Forest for a Potting Shed treatment. Call reception by dialling 0 to find out more.
CHECK OUT
Check out is at 11am.
PIG PICKS
LOCAL TOP TIPS FROM OUR Deputy General Manager, Lucy
WHAT I LOVE MOST ABOUT THIS AREA is that we are in the heart of the city, but tucked away in the original medieval walls, so you get the lively buzz just a few paces away and our cosy, quiet nook to retreat to.
MY FAVOURITE THING ABOUT THIS PIG is that one of our bedrooms is attached to the Westgate, and the room still has the original arrow slit in the wall!
MY GO-TO DISH FROM THE DELI-BAR is our famous sausage roll. It’s a classic.
A MUST-VISIT LOCAL PUB is Dancing Man Brewery, just a three-minute walk from here. It’s a refurbished old wool house and prison, where the ground floor is now the microbrewery and upstairs is a restaurant. It has a great atmosphere – and it does a delicious Sunday roast.
A LOCAL GEM is God’s House Tower. It’s based within the medieval walls and is a small local museum all about Southampton that hosts different exhibitions and has a great coffee shop, too.
WILDLIFE TO LOOK OUT FOR includes the small birds nesting within the walls and nearby, in Ocean Village Marina, we often spot seals. Testwood Lakes is also great for wildlife spotting and, of course, the New Forest is right on our doorstep.
BET YOU DIDN’T KNOW that, until the land was reclaimed, the seafront used to come right up to the bottom of the steps at THE PIG-in the wall.
Relish the thought
Artisanal condiments brand Tracklements is a hit with chefs and diners, including here at THE PIGs. Still a family business, it all started with some homemade mustard
“WHEN MY PA FOUNDED OUR BUSINESS, some 50 years ago, it was all about well-made, regional food from quality ingredients, and that’s very much in our company’s DNA,” says Guy Tullberg, who heads up condiments brand Tracklements. Today the company, founded in 1970 by his restaurateur father, William Tullberg – his first product being handmade wholegrain mustard with handwritten labels – has a staff of about 70 at its sizeable HQ in the Wiltshire countryside. The name Tracklements comes from a northern English colloquialism for “bits and bobs”, which is also used, including by Guy’s grandmother, for condiments on the dinner table. “It’s not a word most people know and probably not a name you’d really choose now, in terms of easy and memorable branding, but it’s our name,” Guy says with affection.
The name certainly doesn’t seem to have held the brand back. Tracklements condiments are served with many dishes in THE PIGs, including at the Deli-bar at THE PIG-in the wall, and they have won fans among chefs from Mark Hix, “a supporter of ours for more than 25 years”, to Jamie Oliver. The company’s varied range includes horseradish – for which Guy has had the same Essex-based supplier of fresh root since 1983 – mint sauce, chutneys, onion marmalade and the UK’s first ever chilli jam, which celebrates its 25th birthday this year. Simply put, the brand produces “anything that you might serve with meat, fish or cheese”.
SAY CHEESE! GUY TULLBERG (BELOW) HEADS UP THE COMPANY HIS FATHER FOUNDED IN THE 1970S
“Condiments are important. Imagine a roast dinner without the mint sauce or mustard”
Guy characterises Tracklements as a “gently ambitious” operation. “We call ourselves a grown-up artisan business,” he says of the steady expansion of the family company over the decades, with its products now available in Waitrose and at many specialist butcher’s and farm shops. “We have the kind of business story you find all over the continent, but that is less common here in the UK.”
Having grown up helping out in his father’s small restaurant in Wiltshire from the age of 14, the mindset of working with fresh, quality ingredients came naturally to Guy. “My Pa had a very short menu of dishes made from local ingredients and an approach that was so rare and revolutionary at the time, but that would seem absolutely contemporary and welcome today,” he says. “We always had homemade ketchup, and when I first tried shop-bought ketchup at the age of about 11, I didn’t understand why it tasted nothing like tomatoes.”
Now a B Corp certified company for high standards for people and planet (as is THE PIG hotel group, incidentally), Tracklements has a culture of transparency about ingredients and processes. This includes in the literal sense of the factory setup. “Our 30,000 sq ft factory in the heart of the Wiltshire countryside has many windows, which is unusual. But we want our people to be able to look out and enjoy the view, and we’re not scared of anybody looking in. We’re simply here cooking onions in a pan for three hours, for example. We have nothing to hide.” It’s an unusual approach for an operation of this scale: “Our output is around 20,000 jars of our products a day,” says Guy.
GUY JOINS HIS FATHER, FOUNDER WILLIAM TULLBERG, IN THE KITCHEN IN THE EARLY DAYS OF THE COMPANY (ABOVE LEFT)
A focus on sourcing quality ingredients from known, small-scale farmers and growers – and paying a fair price for them – means the brand’s prices are higher than many others. “Some of our products might be around £3 a jar where another in a supermarket is £1 a jar, but they are of high quality and absolutely flavourful, so in that sense I believe it is fair to say we are good value,” says Guy. “We make high-quality products and we are very transparent about how we make them.”
Over the years, Guy has seen market trends change, as some condiments go in and out of style. “Things like chilli jam and onion marmalade are much more popular than they used to be. That said, some things never change. Horseradish has always been in our top sellers, made with fresh English root. It never really goes out of fashion, though people have it with different dishes as times change.” Ultimately, he says, “Condiments may not be the focus of a dish but actually they are important. Imagine a roast dinner arriving without the mint sauce, cranberry sauce or mustard that you were expecting. It just wouldn’t work. And a truly good mustard is the basis for many a sauce.”
When Guy makes it to THE PIG-in the wall for a meal, he delights in seeing people around him enjoying Tracklements with their food. “The support of THE PIGs has been wonderful for us. I love to go there and I love seeing our products being enjoyed by guests. Sometimes it’s all I can do not to tap someone on the shoulder, and say, ‘We made that!’”
Try Tracklements condiments when you dine with us at THE PIG-in the wall and other PIGs. tracklements.co.uk
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.
Music makers
To
book the best live acts and DJs for our PIGs, including for this summer’s Smoked & Uncut Garden Parties and live music nights, we rely on our friends at Marksman Entertainment
“IN 2025, EVERY SINGLE PIG HOTEL, from roughly May to September, had local musicians playing every other Sunday. So across the year, that’s close to 100 different musicians that we are booking in,” says Johnny Seymour, of Marksman Entertainment, the talent booking and production company that helps to stage live music and other events for our PIGs. “We know that people visiting the PIGs really appreciate it. Good food and good music also go hand in hand –we often find that people come down for the music and then stay for the food, or the other way around.”
As for supporting the careers of the performers, “Simply being able to offer the opportunity of regular shows for local artists really matters to us,” says Johnny, who is a co-founder of Marksman, together with his college friend, Meadows Hulme, a music promoter and PR director. “It gives them a platform to go on from, to move on to their next gigs and go on to success. It would be great if we have played a part in that journey for some of these acts. And with the history of the Smoked & Uncut music festivals that we have put on at various PIGs over the years since 2013, sometimes we’ve been able to have acts on a pretty massive festival stage, too,” he adds.
have been many memorable moments along the way: “Johnny and I driving Sister Sledge to the stage, through the crowd, on the back of a golf buggy, was fun,” recalls Meadows.
As for this summer, something new is afoot, explains Megan Way, THE PIG’s Events Calendar Coordinator, who often works hand-inhand with Johnny and Meadows. “We are excited to be hosting more of our Smoked & Uncut Summer Garden Parties, which we had fun with last year – back to our roots of laid-back beats and delicious feasts,” she says. “Taking place over two or three days, they will include late-night DJs and live music, with an emphasis on quality local musicians of the kind that Meadows and Johnny are used to helping us to support. The Sunday will be a family day, with all sorts of live acrobatics and more.”
“Food and music are things that bring people together”
It was Meadows and Johnny who first helped us cook up the idea of Smoked & Uncut. The festival started life at THE PIG in the New Forest before migrating to other PIGs in the litter, combining live music with tasty seasonal food courtesy of our PIG kitchen teams and high-profile guest chefs including Angela Hartnett. Acts who have performed range from homegrown heroes Supergrass, Razorlight and The Kooks to American disco-funk legends Sister Sledge. And there
Ultimately, says Megan, “Food and music are things that bring people together and both are part of our PIG story. Johnny and Meadows are a huge part of that – they know how to select and support the artists and the bands that fit our homegrown ethos.
“As well as our Garden Parties, throughout the summer we will be hosting live music nights at most of our hotels, on a Friday or a Sunday. And whether they’re best enjoyed with pizzas from the Garden Oven or a barbecue, there’s nothing better than listening to live music with the sun shining, having a drink and good food. It is a huge part of what we do.”
For news and tickets to our Smoked & Uncut Garden Parties at THE PIG-at Bridge Place, THE PIG-at Combe and THE PIG in the New Forest and other live music, see thepighotel.com/events
CLOCKWISE, FROM ABOVE: JOHNNY SEYMOUR (ON THE RIGHT) AND MEADOWS HULME; SISTER SLEDGE; RAZORLIGHT; AND OTHER PERFORMERS AT SMOKED & UNCUT
Peas & beans
Pepper Gimlet
Serves 1
55ml Sapling Gin
5ml green Chartreuse
25ml fresh lime juice
20ml green bell pepper syrup (recipe below)
fresh lime or green pepper to garnish
For the green bell pepper syrup (makes 700ml)
350g white caster sugar
· 350ml water
half a green pepper, chopped
To make the green bell pepper syrup, bring the sugar and water to the boil and add in the green pepper. Take off the heat and, once cool, cover and allow to infuse
overnight. In the morning, sieve the syrup into a large jar or bottle to remove any remnants of the pepper.
For the gimlet, add all the ingredients into a cocktail shaker with ice and shake hard until thoroughly mixed. Finely strain the liquid into an ice-cold coupe and garnish with a twist of fresh lime peel or a slice of green pepper.
Learn how to rustle up even more of our simple PIG classics by watching our YouTube series PIG Tales
– visit youtube.com/ @ThePigHotel/videos
What to drink with this dish…
Our PIG Group Beverage Director, Luke Harbor, recommends three perfect pairings for this colourful dish
Pieropan La Rocca, Soave Classico, 2023
The subtle almond bitterness and slight herbal undertones marry perfectly with the peas and beans, while the rounded tropical notes really chime with the dressing.
Flint Bacchus Fumé, Norfolk, 2023
The lemon and delicate pea flavour of the Flint Fumé accompanies the goat’s curd and minty freshness of this classic dish.
Bruno Lupin Roussette de Savoie Frangy, 2023
This wine is incredibly versatile, showcasing racy acidity and complex green apple and citrus character to complement a lighter, fresher dish like this one.
Nothing tastes more like summer than this. It’s a lovely colourful salad that’s light and zesty, and perfect for enjoying in the sun with a glass of crisp white wine –see our suggested pairings below. We grow our own peas and beans, but you can usually pick some up at a farmers’ market. If you can’t find goat’s curd, you can use soft goat’s cheese as an alternative.
Serves 4
•400g mixed garden peas and broad beans
•juice of 1 lemon
•50ml white wine vinegar
•100ml rapeseed oil
(local if possible)
•2 mint sprigs (grapefruit mint is especially good), finely chopped
•100g fresh goat’s curd
• salt and pepper
For the garnish
•pea shoots and broad bean leaves
•mangetout (purple, if you can find it, optional), raw and washed
•edible flower petals (optional)
Remove the peas and broad beans from their pods, then blanch them lightly in salted boiling water and refresh in iced water. Pop the broad beans out of their skins and drain the peas. Keep to one side.
To make the dressing, mix the lemon juice, vinegar, oil and chopped mint together and season to taste.
To serve, mix the peas and broad beans with some of the dressing and scatter over the plate. Add small spoonfuls of the goat’s curd over the top and garnish with the pea shoots and broad bean leaves. Add the mangetout, if you are using. Finish with a little more dressing and the edible flower petals. Oh, and don’t forget that glass of wine …
OUR PIG PEOPLE
ARE THE FUTURE OF CARING AND CONSIDERED HOSPITALITY
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!
the date our first PIG opened, in the New Forest
£83k 07/2011
In 2025, over
raised for our local charity partners from the voluntary £1 donations on our food bills
NUMBERS
We harvested
2½ tonnes of honey from our very own PIG hives last summer
300,000+
seedlings were produced at our central nursery in Brockenhurst to supply all eight PIG Kitchen Gardens
Setting the
In January 2026, THE PIGs were awarded a three-star Food Made Good Standard – the highest rating achievable! – from The Sustainable Restaurant Association, which is the leading sustainability certification in hospitality globally.
This marks our second group-wide evaluation (and our sixth assessment in total), and we’re truly chuffed to have retained our three stars, reflecting our commitment to sourcing responsibly, supporting society and protecting the environment.
“I’ve been part of THE PIG for nearly 15 years, and our ethos has remained constant: growing our own, working with the seasons and sourcing locally,” says our Group Head Chef, Andy Wright. “These principles continue to guide us, and as sustainability standards evolve, so do we.”
None of this would be possible without our brilliant teams, working purposefully for people and planet every day. We see our three-star rating as a milestone, not the finish line. And we couldn’t be happier to have you along for the ride.
Designed and edited by Uncommonly, 3032 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. ... find out more here
The Pigon the Beach The Pignear Bath The Pig The Pigin the Wall The Pigat Combe The Pigin the South Downs The Pigat Bridge Place The Pigat Harlyn Bay THE PIGin the Cotswolds
