THE PIGs are really restaurants with rooms and kitchen gardens. The concept was created in 2011 with THE PIG, Brockenhurst and our litter now consists of six hotels. Each hotel has its own personality and sense of self. Each evolved rather than interior designed, with laid-back warm service, and a genuine commitment to environmental and social responsibility.
With an obsessive commitment to home grown and local produce, THE PIGs celebrate the seasons and use only the best, freshest and most authentic foods and ingredients. It is all about our kitchen gardens, they are the beating heart of each operation… everything is driven by the gardener/forager and chef – they grow and find the food – the chef then creates the menu; uncomplicated and simple British garden food, true to the micro seasons with the emphasis squarely on fresh, clean flavours. From seed to plate is crucial to who we are, and what we can’t grow ourselves, we source from within 25 miles. We actively avoid ingredients that are not local!
‘It’s all about bringing the garden to the forefront not just of our marketing but genuinely into the restaurant, the décor, the bar. It’s the tag that informs every part of the business. If you look closely throughout the hotels, there are references everywhere.’ Robin Hutson, CEO
We aim to deliver an outstanding experience for every guest; a ‘wow’ moment that surprises and delights for a price that won’t break the bank; sensibly priced accommodation and food served in an intelligent way without too many rules.