Ollie Hutson is the Group Head Kitchen Gardener for THE PIG (otherwise known as their Kitchen Garden guru!). Having always been a keen veg grower, growing up around his grandad’s allotment in the New Forest, Ollie was keen to get away from the family business of hospitality – his dad is experienced hotelier, Robin Hutson, who originally set up the Hotel Du Vin group. But, “when my old man founded THE PIG in 2011, my skillset was relevant and I couldn’t stay away!” Ollie has headed up the gardening teams, who grow and harvest homegrown Kitchen Garden produce for THE PIG’s 25 mile menus, ever since.

When approaching any new garden, Ollie is passionate that “you should want to do justice to the gardeners who came before you and also leave them in a good state for the gardeners who will come after. I strongly believe you are only a custodian of any garden for a while.”

Andy Wright is the Group Head Chef for THE PIG, overseeing all of the kitchen teams across the nine PIG hotels (plus one pub!). After working his up through the ranks at THE PIG in the New Forest (the original PIG), Andy became the Head Chef to open THE PIG-on the beach and later became promoted to Regional Head Chef looking after THE PIG, THE PIG-on the beach and THE PIG-in the wall. He is now the Head Chef across the entire PIG group. “Every day is different which makes my job interesting and keeps me on my toes!” he says. “I help all the chefs in each property with menu development, knowledge, organisation and make sure ‘PIG standards’ are upheld.

“From Kitchen Garden walkarounds, to speaking with suppliers, and creating new dishes on our ever-changing menu – it’s always exciting. We work closely with out forager friends and our local suppliers to make sure our dishes are true to our surroundings and the seasons.” 

Matt Roberts is Deer Manager at Grove Game and our go-to wild game supplier at THE PIG-near Bath. Passionate about the countryside and with a lifelong interest in hunting as a method of conservation, Matt specialises in locally sourced, responsibly selected, humanely harvested and carefully prepared wild game and venison of the highest quality.

“Having been raised in the countryside, nature and the outdoors have been a passion and part of my life for as long as can I remember,” he says. “This is all reflected in the work I do and the products I produce. My aim is always to provide my customers with the best quality, traceable wild game.”

Rob Corbett is the proud owner and winemaker of Castlewood Vineyard, a Devonshire family-run vineyard, who THE PIG are huge fans of THE PIGs – it’s why you’ll always find Castlewood’s sparkling fizz on their menus.

Nestled on a south-facing Devon hillside overlooking the River Axe, over three quarters of the vineyard is represented by Pinot Noir, Chardonnay and Pinot Meunier. Each is responsible for Castlewood’s vintage sparkling wines and non-classic varietals represent the rest, providing fruit for blending and developing Reserve and NV sparkling wines.