In 2010, the concept of The Pig began when Robin strolled into the kitchen garden of a somewhat neglected hotel near Brockenhurst in the New Forest. What caught Robin's eye was the beauty of this walled garden, even in its weedy state, standing out as a charming aspect of a place that had seen better days. It was this garden that sparked his vision for a new style of country hotel – one that embraced a homely, informal atmosphere, had a deep comfort without the pompousness of luxury, and took pride in serving unpretentious yet delicious home grown food. This vision was to be firmly rooted in the heart of the English countryside. And so, The Pig was made – a name chosen for its sociable, down-to-earth charm, perfectly aligning with a place that celebrated its ties to the countryside and the local farming communities. The Pig in Somerset is tucked in the folds of the Mendip Hills and has quintessentially English views of Somerset.
The menu starts with piggy bits, including the smoked vodka BBQ pork, smoked beetroot hummus and crispy oyster mushrooms. Starters range from the Paul's smoked cod's roe with fennel and celery sticks, and the confit bank farm chicken leg with saffron aioli and baby gem salad, to roasted boltardy beetroot with a rocket salsa and sourdough crumb. For your main, enjoy the chargrilled brogdale's pork loin with steamed greens and apple sauce, the fillet of gemini bream with lobster sauce, or the Crowborough Estate venison meatballs with Old Winchester polenta.
Clementine blancmange with preserved apricot compote, Kentish apple turnovers with Bird's custard, and The Pig's honey iced terrine with cinder toffee are included on the pudding menu, along with a trio of Kentish cheeses. If you want something to finish off, order the piggy fours and chocolarder 65% drinking chocolate.