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
~ ESSENTIAL INFO & HOTEL GUIDE
~ SOMERSET CALLING: THINGS TO SEE AND DO
~ THE INSIDE STORY ON WHITE LAKE CHEESE
Welcome to
PIG - NEAR
NOWHERE ELSE MARRIES MELLOW ENGLISH countryside and buzzing creative energy quite like Somerset, where a dairy farmer invented the world’s most famous music festival and cutting-edge galleries sit amid dreamy meadows. The local cheese isn’t bad, either.
THE PIG’s suitably laid-back and impossibly romantic home here is Hunstrete House, a Grade II listed building built in creamy Bath stone and set in 30 acres of deer park. Known hereabouts as The Lodge, it dates from 1820, but the estate’s roots lie far deeper. In the Anglo-Saxon era, it belonged to the Abbey of Glastonbury – reputed resting place of King Arthur – and it was mentioned in the Domesday Book in 1086. The origin of the name Huntstrete is unclear, but might derive from the Old English hund (hound) and street. And the area has been inhabited since the earliest times, as confirmed by a flint axe head found in Common Wood.
A manor house was first mentioned in 1258, and at the start of the 17th century, the estate was acquired by the family of Sir John Popham. While we find The Lodge more than comfortable, Sir John’s descendants evidently wanted something grander – look out from our gardens and you’ll see the ruined arches of a mansion they tried (but ultimately failed) to add here in the 19th century. The family owned Hunstrete House until 1977, when it was sold to John and Thea Dupays, who converted it into a hotel.
The features in the Kitchen Garden at our Somerset PIG, including the original greenhouses, were lovingly renovated by our team – ensuring the design laid out by gardeners past was not lost. The Kitchen Garden has also grown with demand for its wonderful produce, and is now double the size it was when we opened in 2014. Our historic property is definitely enjoying a whole new chapter.
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 in the restaurant.
To find out our restaurant opening times, please call reception by dialling 0.
TREATMENTS
To book a treatment in our Potting Sheds, please call reception by dialling 0 – you can find the full treatment menu in your PIG bedroom.
CHECK OUT
Check out is at 11am.
Wander into the walled Kitchen Garden
... through the raised beds, out past our berry house and fruit cages, and into our warm, rustic retreats: the two Potting Shed treatment rooms, 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 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 Events Coordinator, Chloe
WHAT I LOVE MOST ABOUT THIS AREA are the historic sights of Bath – and the long country walks on our doorstep.
MY FAVOURITE THING ABOUT THIS PIG is our cosy little lounge areas to relax with a board game and a nice glass of something.
MY GO-TO DISH ON THE 25 MILE MENU is the zero mile mushroom risotto, made with mushrooms from our very own Kitchen Garden – it’s super fresh and perfectly cooked.
A MUST-VISIT LOCAL PUB is The Carpenters Arms, just a seven-minute drive away, with proper pub grub, chilled vibes and friendly staff.
A LOCAL GEM is the nearby town of Glastonbury. It’s the scenic walks, antiques markets – and, of course, the ancient and mythical history – that make it well worth a visit.
WILDLIFE TO LOOK OUT FOR includes the fallow deer around the outskirts of the property in our deer park. They’re such beautiful creatures!
BET YOU DIDN’T KNOW that a relative of the Popham Family (who originally owned and lived in our home, Hunstrete House) was born in one of the bedrooms in 1943. She still regularly visits and even celebrated her 80th birthday here recently!
•
SHED MEETS SPA
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.”
PIG PICKS
Whey to go!
How
our award-winning suppliers at White Lake helped pioneer the UK’s goat’s cheese market
“WHEN I FIRST DECIDED to specialise in making goat’s cheese,” says Roger Longman, owner and CEO of White Lake Cheese, “I remember thinking, ‘This’ll be easy – goats, they’re just like little cows.’ But they’re not; they’re more like piglets. They don’t like the rain, they don’t like the sun and they’re extremely fussy animals. They’re also very naughty, but I love them to bits. And they’re a lot more fun than cows.”
Roger is certainly qualified to comment: his family has been dairy farming since the 1930s. Using milk from the family herd, his parents and grandparents used to make traditional cheddar at their home, Bagborough Farm, located just a couple of miles from the Glastonbury Festival site in Somerset. Today, Roger and his team produce a range of 30 handmade cheeses, selling them online and supplying an array of leading restaurants, including THE PIG-near Bath and THE PIG-at Harlyn Bay. Despite being steeped in dairy life, Roger initially had no interest in being a farmer. Having sampled the “hard labour” of cheddar-making during his school holidays, he decided to pursue a different path, studying engineering at university before spending five years working for agricultural machinery manufacturer Massey Ferguson. “I loved the job, but I discovered that I’m a bit too arrogant to take orders,” he grins. “My parents were retiring, and I thought, ‘You know what? Let’s give this farming a go.’ The first year was good, then the milk price collapsed and we had 14 years of struggling to stay afloat. But the cheese
WHITE LAKE CHEESE OWNER ROGER LONGMAN (BELOW) DECIDED TO SPECIALISE IN GOATS INSTEAD OF FOLLOWING THE FAMILY DAIRY HERD – AND HASN’T LOOKED BACK
“I don’t see the point in producing anything that doesn’t bring joy –because ultimately, that’s what it’s all about”
WHITE LAKE MAKES 30 DIFFERENT CHEESES, INCLUDING THE BRIE-STYLE EVE (BELOW)
business eventually picked up and we’ve done very well ever since.”
British goat’s cheese was a niche market 20 years ago, he adds, but as more people became interested, White Lake Cheese “grew into that empty space”. The company, which Roger founded in 2004, now employs more than 20 staff and has become one of the most esteemed cheesemakers in the world. It takes its name from the Whitelake River, which starts on the farm before eventually joining the River Brue. The milk used to create White Lake’s awardwinning goat’s cheeses is provided by the farm’s herd of French Alpine goats. For the cheeses in the range that are made from sheep’s milk and cow’s milk, they rely on milk from neighbouring farms. “We’re very lucky,” Roger says. “We’ve got a very good Jersey cow farm just down the road. He’s a classic old-school farmer – he really loves his cows, and that’s super-important, because you need to provide that care and attention for the animals.”
THE PIG-near Bath has stocked Roger’s cheese since 2014, and he recognises many parallels between the two companies. Like THE PIG, Roger is a firm advocate of savouring the
very best. “Our aim is to make cheeses that bring joy when you eat them,” he says. “I don’t see the point in producing anything that doesn’t bring joy, because ultimately, that’s what it’s all about.” He puts the excellence of his own products down to having complete control over their production. “Our cheese is unpasteurised, for example, because we’re using fresh milk every day. It’s a very safe way to make cheese. With some of the bigger operations the milk can be three- or four-days old, so they pasteurise the hell out of it to make it sterile, but then you lose all the flavour.”
He mentions, too, the importance of the goats’ diet: “What we feed our goats gives us the fat and protein quality that we want. It’s a slightly more expensive way of farming, but you get a much creamier cheese. And we use French Alpine goats because I found they were by far the best for the quality of milk.” White Lake Cheese’s Somerset home has become a cheesemaking heartland, he says, because “it’s a great place for growing grass for cows, though goats don’t really eat grass. They’re browsers, not grazers. Ours are very happy goats. They’ll always come up and say hello – and they love a good stroke or a scratch. They’re far more interesting than sheep, and not nearly as heavy as a cow if they stand on your foot.”
It’s not just the goats who are happy at Bagborough Farm. For Roger and his team, the past year has been particularly gratifying. They won 12th place in the World Cheese Awards 2025, garnering a Super Gold for their ash-coated soft sheep’s milk cheese, Pavé Cobble, and took home a clutch of gold and silver accolades at the British and Irish Cheese Awards – including Best Goat Cheese for Shilling, the newest addition to their range. “As a goat farmer, winning something like that is very satisfying,” he nods. “I did cry a little bit on stage. Though really, for me, just still being in business and employing a fantastic group of people is what drives me forward every day.” whitelake.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
