About us
What we're all about
THE PIGs were made for bringing people together – we truly love nothing more than having you round to share seriously good, un-serious times with family and friends. Whether you’re popping in for one drink or staying for a week, we know our main job is always to make sure you have the most delicious, comfortable, fun, spoiling time with us.
You can expect plenty of feasting, seriously comfortable sofas to sink into, live local music and peaceful corners with unbeatable views to while away an afternoon in. There’s always an unmissable experience waiting for you to try, a special bottle ready to crack open, and comforting, wholesome dishes on our menus that are true to the seasons and made with heart. Ours is where the good times always roll… and you couldn’t be more welcome here.
How it all began
THE PIG was born in 2010 when our founder, Robin, walked into the rather unloved Kitchen Garden of a hotel outside Brockenhurst in the New Forest.
Something about this walled garden sparked his imagination – for a start, even full of weeds, it was the loveliest thing about a place that had, back then, become a bit down-at-heel.
Something different
He began to imagine it as the heart of a new style of country hotel: homey, informal, deeply comfortable and decidedly unshiny, serving unpretentious but delicious home-grown food, and rooted in the English countryside.
It would be called THE PIG, because… well, why not? Sociable, down-to-earth and keen on dinnertime – it felt right for a place that revelled in its connection with the countryside and the local farming communities.
Home grown in every way
That first PIG, at Brockenhurst, opened in 2011 and right from the start it was a family affair. Not just Robin’s own family – with wife Judy taking charge of the furnishings and son Ollie working in the Kitchen Gardens – but a bedrock of talented people who quickly became part of our ever-growing team.
Our PIG people tend to stay with us a long time, trying new roles and developing new skills – we love it that almost all our Head Chefs and Hotel Directors have risen through the ranks!
Beyond the Garden Walls
And what if there were animals pottering about, some pigs, chicken and sheep? And what if all ingredients and produce were sourced as locally as possible, with chefs seeking out neighbouring farmers, fishermen and other producers to create menus built on ingredients as close to home as possible creating the 25 mile menu.
And how it's going...
These days there are a few more PIGs dotted around the South in the most stunning parts of the English countryside, but they’re all still cut from the same cloth - rooted in their Kitchen Gardens, fuelled by good food, and kept buzzing by a team who love what they do.
The places that we are lucky enough to call home are pretty special - endless things to do and see, tight-knit communities and loads of talent all around.
We haven’t changed much, really. Still laid-back, still a bit scruffy round the edges, still all about the land and the people around us - just with a few more places to call home.
And while we’ve grown, we’ve never stopped being curious - about the seasons, about sustainability, about how we can do things better. That spirit of making, growing, and sharing is still at the heart of everything we do.
Proudly a B-Corp
Here at THE PIGs, it’s always been part of our core to champion local suppliers and produce, to help our environment thrive, and provide real opportunities for our PIG people to develop their talents. Ever since we opened our doors in 2011, it’s been part and parcel of how things work at our place – it’s our way of life! So, we couldn’t be more excited to share that THE PIGs are B Corp certified.
Our locations
THE PIG-at Harlyn Bay
THE PIG-at Combe
THE PIG-near Bath
THE PIG-on the beach
The Village Pub
THE PIG-in the Cotswolds
THE PIG
THE PIG-in the wall
THE PIG-in the South Downs
THE PIG-at Bridge Place
The Growing Litter
We only open a hotel when we find the perfect building in the perfect spot, taking our lead from the spirit of the building, the countryside and the local ingredients and food culture.
Keep an eye out for new PIGs on the horizon...
