09 May 2012 By Billy Hawkins
The Pig is the place to be. Boutique hotel – or restaurant with rooms, it is fast becoming renowned, beyond its' home in Hampshire, for its' unique food style based on foraging and growing their own in their wonderful walled garden – all made even more wonderful with their Alitex greenhouse.
The Pig has a certain likeable style; as they say on their website, it is “Home grown in every way – breaking the mould of designed boutique hotels, daring to be comfortable in its own skin, working with what it has and recognising what is good about that. It won’t be perfect, it will be warm, relaxed, comfy, interesting, and homely with muted colours, a bit shabby chic”.
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 Ollie Huston and Head Chef James Golding 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!
We’d be delighted if you could join us on Friday 22nd June when The Pig’s Head Chef James Golding and Head Gardener Ollie Hutson will be revealing their secrets on how they make their culinary visions a daily reality. Guests can also enjoy a tour of the garden at this exclusive gathering. Light refreshments will be served at 10am when you will have the opportunity to explore the hotel. The tour and informal talk will start at 10.30am and will last approximately 45 minutes including Q&A’s.
** Booking is essential as spaces are limited. **