The Almanac

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.

In celebration of our upcoming event, Women in the Waves, we sat down with Tom Kay, founder of Finisterre, to talk about how his love of the ocean sparked the idea for Finisterre, why protecting our wild spaces is more important than ever, and what he’s learned from years of braving the waves.

Harpreet, our Wellness Guru here at THE PIGs, shares why Tribe517 are a natural fit for our peaceful Potting Shed treatment rooms!