Case Study

The Pig in the Forest

2 October 2018 | Daisy Faughnan

The Pig in Hampshire describes itself not so much as a hotel but “a restaurant with rooms set in the heart of the New Forest. It’s all about the Kitchen Garden, everything is driven by the gardener, forager and chef.”

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National Trust Collection

Project Overview


Free Standing, Traditional


9.6m x 3.5m


Sussex Emerald

For that reason, they came to Alitex looking for the perfect growing environment for their crops which would be used year round in the restaurant. The greenhouse was a crucial element in being able to create menu diversity whilst still being home grown, it also had to look good as it is sited inside the walled kitchen garden. Visitors are encouraged to take a stroll around the gardens to see where their food has come from.

The walled garden and the Alitex greenhouse is The Pig’s lifeline to their goal of providing wholesome kitchen garden food. This is where the restaurant’s produce is grown. Head Gardener and Head Chef work together ensuring that only the most seasonal produce is served. They experiment with unusual plant varieties, some more successful than others, but it never dampens their commitment to providing their 25 mile radius (or exceptionally local) menu. This results in a menu that changes by the minute – it is all about what is best to eat now!

“I am very pleased with my glasshouse (not to say thrilled.) This has been a lifetime ambition for me.”

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