THE PIG in the New Forest | Hogwash Issue 09 by THE PIG Hotels

AUTUMN / WINTER

NO 9

2026

Hogwash THE SEASONAL DISPATCH

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

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

PIGGY BITS

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

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

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

HOGWA SH \ AUTUMN/ WINTER

•H

•

TO •

• H OW

OW O

TO • H O W

WINTER SQUASH

It’s the season f or. . .

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

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

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

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

HOGWA SH \ AUTUMN/ WINTER

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

INFO & GOINGS ON

THE NEW FOREST IS UNLIKE ANYWHERE else in Britain, and as the home of our very first PIG, it couldn’t be closer to our hearts. It was created by William the Conqueror as a royal hunting ground in 1079, with special laws protecting the hunted deer and wild boar. To this day, ponies, donkeys, cows and even pigs roam freely in the ancient woods and sandy heathland, sometimes pottering through the village streets. As for our setting of Brockenhurst – the name comes from the Celtic for badgers’ home – we’re still very much in love with it. There are fascinating places to visit, such as Beaulieu (home of the National Motor Museum) and the sailing town of Lymington, but there is plenty to enjoy here at home. Our house is one of the many lodges built for the groomkeepers who protected the Forest – the original building dated from 1602. With its thick stone walls and handsome proportions, it has a very particular, cosy charm. After 1853, it became a private residence, and from 1950 was a (different) hotel, once run by Brigadier John Doyle of the Conan Doyle family. So much of what we do at THE PIGs started here. It was the lovely old walled Kitchen Garden that inspired us to grow so much of our produce ourselves, and the richness of the local food scene feeds directly into our 25 mile menu. Explore the grounds and you’ll find huts and outhouses, the Potting Shed treatment rooms and, of course, our animals.

~ HOTEL & ROOM GUIDE ~ HAMPSHIRE CALLING: THINGS TO SEE AND DO IN THE NEW FOREST

~ THE INSIDE STORY ON 15 YEARS AT THE PIG

We lc o m e t o

THE PIG IN THE

NEW FOREST THE PIG IN THE NEW FOREST \ HOGWASH \ AUTUMN / WINTER

ur stay

for yo eful info

ION? Q U E ST . H AV E A dialling 0 y b eption c re ll a c Just T hange in NG OU for the c DIALLI it a w , 9 quired. se dial umber re line, plea n e d id n a ts u e o od To call an e area c n dial th tone, the s Y W I- F I ﬁ setting E NTAR M I L your wiP n o ” c COM li b PIG Pu ct “THE o! just sele , te ay you g a w v a ti c d an To a E R D DINN NCH AN U L , t. T S n F A restaura BRE AK d in the g times, All serve nt openin ra u ta s . re r ut ou dialling 0 To ﬁnd o ption by e c re ll a please c OU T CH E CK am. is ut at 11 Check o all M E NTS please c TRE AT g Sheds, in ent tt o tm P a r e e full tr nt in ou e th d tm n a fi e a tr u can To book g 0 – yo room. by diallin n PIG bed o r ti u p o e y in rec u n e m

Wa n d er i n to th e w a lled K i tch en G a r d en ... ... through the raised beds, out past our greenhouse and beehives, 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 botanical ingredients that care for the planet as well as mind and body – and is dedicated to recycling and using up everything it can.

G ood to k n ow 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.

PIG PICKS

LOCAL TOP TIPS FROM OUR

H ou se M anag er, G ab y WHAT I LOVE MOST ABOUT THIS AREA IN AUTUMN AND WINTER is the way the New Forest slows down. Crisp mornings, golden leaves underfoot, mist hanging between the trees and the occasional pony wandering past – it feels like stepping into another world. MY FAVOURITE THING ABOUT THIS PIG is the Kitchen Garden in winter. It might not be bursting with summer colour, but there’s something special about seeing what thrives through the colder months and knowing it’ll soon find its way onto our guests’ plates. MY GO-TO DISH ON THE 25 MILE MENU is whatever’s celebrating the season: comforting dishes, rich slow-cooked flavours and garden-grown veg such as our many different types of squashes. A MUST-VISIT LOCAL PUB is The Snakecatcher. It’s everything a New Forest pub should be – cosy corners, roaring fires and plenty of local character. A LOCAL GEM is Beaulieu. It’s known for its historic estate, abbey and motor museum, and it’s beautiful to explore during the quieter winter months. WINTER WILDLIFE TO LOOK OUT FOR includes the New Forest ponies, of course, but keep an eye out for deer moving through the trees at dawn and the brilliant colours of fungi that appear across the forest floor after autumn rain. BET YOU DIDN’T KNOW that many of the New Forest’s ponies aren’t wild at all, they’re owned by local commoners whose families have grazed animals here for generations.

SH E

D • P SH

E D • POT

OTTIN

E D

•P

SHED MEETS SPA ING TT

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

THE PIG IN THE NEW FOREST \ HOGWA SH \ AUTUMN/ WINTER

Pig pig hooray! As our original PIG celebrates its milestone birthday, the team look back over 15 years in the New Forest, where it all began

WHAT A DIFFERENCE 15 YEARS MAKE: A DECADE AND A HALF OF FUN AND FEASTING AT THE PIG

WHERE DID THE LAST 15 YEARS GO? We can hardly believe a decade and a half has flown by since we first opened our doors here in the New Forest in July 2011. Our founder, Robin Hutson, had come to check out a slightly faded hotel, with a view to helping to bring it back to life. But it was when he wandered into the walled garden of the old house – originally an early 17th-century hunting lodge – that he had his “eureka” moment. Despite there only being a few sad carrots struggling along there, the idea of a comfortable restaurant with rooms, with menus built around the Kitchen Garden, took root – and the rest, as they say, is PIG history. THE PIG was pretty much an instant hit with guests, locals and travel journalists alike. It’s hard to imagine now, but the notion of a relaxed country house hotel, gorgeously comfortable but determinedly unstuffy, with a restaurant serving delicious, unpretentious menus based around ultra-local produce, was groundbreaking. Gary Orris has been here (almost) from the very start: “I joined six, seven months after we opened. I’d been made redundant from my bookbinding career, and I just came in to ask for a few bar shifts to tide me over – and I never left!” He still sees lots of the original guests here today. “To them it’s a kind of extended home from home – no airs and graces, just giving people what they want,” he says. Fourteen years on, Gary is now a Duty Manager and welcomes many familiar faces through the year: “We’ve got one guest who comes every Christmas. There’s a couple who have come for the past decade, from the first year of their marriage when she was

THE PIG IN THE NEW FOREST \ HOGWASH \ AUTUMN / WINTER

“The New Forest is a very laid-back place full of beautiful things. And it’s the same with THE PIG” THE VIEW ACROSS THE POND TO THE POTTING SHED (FAR LEFT ), AND RICH PICKINGS IN THE GREENHOUSE (LEFT )

pregnant. They always come back with their child and we see how much she’s grown. And with lunch guests, there are probably 30 or 40 couples who’ve been coming from the start.” Our current Hotel Director, Guy Freedman, started as Restaurant Manager in 2014. “It was in at the deep end. Then I did three years as Deputy Hotel Director here.” He moved on to get the top job at THE PIG-at Bridge Place when it opened, returning to Brockenhurst in 2023, with a wife and two children. Guy understands why for many people this remains such a special hotel: “The New Forest is a very laid-back place full of beautiful things. And it’s the same with THE PIG. It’s maybe a bit more rustic than some of the other hotels, every window has such a pretty view. You can just be when you’re here, potter around the Kitchen Garden, look at the animals – and the rest of the New Forest is an extension of that. There’s no big tourist trail to hit, it’s a deeply relaxing place.” Guy also thinks there’s something special in the spirit of this original PIG that persists: “When it opened, it was with that attitude of ‘will it/won’t it work; we’ll get through it together’, and that’s knitted into the place. Even new starters inherit that spirit, there’s a real resilience and bond to the Brockenhurst team.” Lots of the people who work in senior roles across all the hotels started here – from our Group Training and Development Chef Kamil Oseka and Group Head Chef Andy Wright to Ollie Hutson, our Group Head Kitchen Gardener. So much of what we all think of as the PIG way of doing things started here, even if it’s tweaked and added to with every new hotel: the greenhouse restaurants, animals in the grounds, 25 mile menus, Potting Shed treatment rooms, eclectic interiors and the oversized shepherd’s huts. Even the multicoloured glasses in the window of the bars started here, simply because there wasn’t room for a glasses cupboard so someone had the bright idea of putting glass shelves into the casement of the window. 10

As Guy points out, each PIG has its own character and charm, and there is plenty of friendly rivalry. “All the hotel directors appreciate each others’ hotels, but we also wind each other up. And the guests are as opinionated as us. Some do THE PIG tour, going from hotel to hotel, and we all compete to be the most loved. But it’s like naming your favourite child, impossible! Or PIG Top Trumps – each PIG has something that can’t be beaten.” Alongside the many first dates, proposals, anniversaries and birthdays celebrated along the way, there have been some standout moments. The first Smoked & Uncut festival was one, with just 150 people, which Guy remembers as a seat-of-the-pants affair. The festival later grew to host 4,000 people, and this year has returned to Brockenhurst as the three-day Garden Party. “It was great,” says Guy, “and one lovely thing was that lots of parents whose kids had worked at The PIG over the years when they were younger came along – they just wanted to come and experience it and felt a connection. And because Gary and I have been here for so long, we remembered them all. That was great, very nostalgic.” Gary’s big standout moment is even more rock’n’roll: one night in the early years, he was on shift at 1.30am, “and the door opened and in walked Oasis, singing Wonderwall. They were staying and I think were recording locally.” The night was young (at least to the Gallagher brothers), so in the end, Gary actually opened up the bar again and served them drinks. But the charm of THE PIG remains the simple things. For Gary, it’s the view across the reeds in the pond to the Potting Shed, “for lots of people, that view is THE PIG, it tells you everything”. As Guy sums up, “It’s a country house with great food, served by lovely people.” And when he’s having a particularly stressful day, he just walks outside, looks at the lovely old oak tree on the lawn at the front of the house, “and I feel very lucky to be here”.

THE PIG IN THE NEW FOREST \ HOGWA SH \ AUTUMN/ WINTER

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 three of our favourite walking routes

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

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

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

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

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

HOGWASH \ AUTUMN / WINTER

COCKT

TAIL

•

S • COC

F O OD & DR INK

Brock eggs TA

ILS •

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

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

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

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

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

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

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

Makes 12 For the ham hock

For the breadcrumb coating

• 1 ham hock

• 100g ﬂour

• 4 pig cheeks

• 2 eggs, whisked

• ½ onion, ½ leek, ½ carrot,

• 100g breadcrumbs

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

For the Brock eggs

• a sprinkle of celery salt

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

• 12 quail eggs • salt

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

What to drink with this dish…

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

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

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

Pinot Nero Bressan, 2021

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

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

Panorámico “O” Blanco Rioja, 2014

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

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

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

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

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

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

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

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

HOGWA SH \ AUTUMN/ WINTER

E THO S

OUR

PIG

PEOPLE ARE THE FUTURE OF

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

HOGWA SH \ AUTUMN/ WINTER

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

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

S · NE

· NE

Together against hunger

NUMBERS

300, 000 Ov er

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

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

1 7 0 ,7 6 2

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

THE PIG-at Harlyn Bay

THE PIG-at Combe

THE PIG-on the farm

THE PIG-in the Cotswolds

THE PIG-near Bath

THE PIG-in the wall

THE PIG-in the South Downs

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

THE PIG in the New Forest

THE PIG-on the beach

... find out more here

THE PIG-at Bridge Place

OVER AND OUT

HOGWA SH \ AUTUMN/ WINTER