The Almanac

Isle of Purbeck local Sasha Dorey and her three trusty dogs have become expert truffle hunters, sourcing the prized fungi found on the menu at THE PIG-on the beach!

Brits are increasingly warming up to the joys of sauna – and what better place to indulge than the beautiful Cornish coast?

We’ve teamed up with Big Green Egg to create exclusive recipes for an end of summer send-off using their brand-new Rotisserie 2.0 – starting with a smoky Chicken & Chorizo Kebab with Chilli Yoghurt.

Discover the traditional cider methods of the Temperley family’s farm, just down the road from our Somerset patch, THE PIG-near Bath!

We love a good pickling at THE PIG. All you need to get started is the perfect pickle liquid. Here’s how to make ours…

Crab sandwiches are a British summer favourite, and this is our nod to that tradition! Lovely for lunch outside on a summer's day - maybe with a few freshly picked garden leaves.

In this chapter of PIG Tales: in the Kitchen, Head Chef Andy from THE PIG-at Bridge Place gets stuck into one of those slow-cooked dishes that delivers big comfort with very little fuss - Braised Lamb Neck!

In this episode of PIG Tales: in the Kitchen, Head Chef Andy serves up a nostalgic British pud with a seasonal spin – silky whipped cream, sweet-tart rhubarb, and a splash of rosewater.

There’s something special about scallops. They’re a paradox - delicate but rich, meaty but sweet, and when they’re fresh, they need very little doing to them.

This seasonal dish brings out the best in Purple Sprouting Broccoli. We grow ours just a few steps from the kitchen door, but you can pick up a bunch from a good grocer or farmers’ market.

For this episode, we’re once again joining Head Chef Andy over at THE PIG-at Bridge Place, and this time he’s landed something rather special… a whole, line-caught Chalk Stream Trout, fresh from nearby waters.