The Almanac

Our team at THE PIG share their little black book of Hampshire hidden gems – the first places they trot to when it’s time to down tools and switch-off in the warmer months…

This is cheesecake – but not as you know it. We grow a few different types of strawberry at THE PIG, including the small but flavoursome white Alpine and wild varieties, which make this pud extra special.

Big news for your muddy British summer! THE PIGs are now partnering with Barbour, and we’ve got you covered.

It’s a lovely, colourful salad that’s light, zesty, and perfect for enjoying in the sun with a glass of wine.

One of the UK’s best loved gardeners, Sarah Raven is a green-fingered pioneer and one of THE PIG’s favourite suppliers

How Isle of Wight Tomatoes put flavourful, heritage varieties back on the map

Non-alcoholic Cornish spirits brand Pentire has become a global phenomenon – including at our PIGs, where we knew the founder when it all began

Special tipples should always be paired with suitably refined cuisine – those are the rules. But rules are made to be broken…

Meet the brilliant local charities to each PIG, that we’re proud to have as our partners and friends to help make a positive impact in the communities we’re rooted in.

So many of our dishes are served with a red wine sauce because it’s such a great flavour enhancer. The first version of our recipe is the full-on one we make in our kitchens – it takes 2 days and uses some great ingredients to produce a deeply rich sauce that gives a superb depth to meaty meals. The second is easier to manage, and a rather more convenient option for a mid-week meal.

When it comes to the ultimate pork dish, THE PIG’s Head Chef, Andy Wright, believes this is right up there. Here’s why….

Hear from the team at The Wave Project, as well as our very own Hotel Director at THE PIG-at Harlyn Bay, on why our partnership is so important and how small moments in the water can create lasting change.