The Pig, Restaurant and Hotel, The New Forest, Brockenhurst, Hampshire
The Pig is “a restaurant with rooms” in Brockenhurst, Hampshire. The Pig is not only a restaurant with rooms though… it is an exceptional venue, boasting a two Michelin Star Restaurant in the Michelin Guide, in the idyllic surroundings of this beautiful estate.
Acquired as a working farm, The Pig continues to nurture the land, and celebrates the fruits of its harvest in its spectacular restaurant.
The Pig is the brainchild of Robin Hutson, the founder and owner of the prestigious Hotel Du Vin in Royal Tunbridge Wells, Kent. The Pig has restaurants with rooms in some of the most salubrious parts of the country, including Brockenhurst (The New Forest), Southampton (Hampshire), one near Bath (Somerset), Studland (Dorset), Honiton (Devon) and three new restaurants / hotels opening in 2019.
These include Canterbury (Kent), Padstow (Cornwall) and another in Arundel (West Sussex) on the South Downs. On this occasion, I visited The Pig in The New Forest, so will be taking a look that one for now.
Attracting diners from all over the world, The Pig is frequented by a number of A-list celebrities, including Kate Moss and Gwyneth Paltrow to name a couple… so thought i’d see what the attraction was.
During an impromtu trip to The New Forest, planning my evening meal, The Pig reared its head, and having heard so many good things about Robin Hutson’s new venture, I simply had to pay The Pig a visit.
Robin Hutson is one of the most accomplished hoteliers in the country. Robin soon made a name for himself as one of the top entrepreneurial hoteliers while managing the Chewton Glen, a five-star hotel in The New Forest, Hampshire.
After eight years showcasing excellent standards in food, drink and rooms, Robin founded his own venture with sommelier Gerad Basset in 1994, namely Hotel du Vin in Royal Tunbridge Wells, Britain’s first boutique hotel.
The Pig, opened under Robin’s ‘Home Grown Hotels‘ company, has gone on to deliver the goods once again, and endeavours to acquire more in 2019!
The food and drink at The Pig in Brockenhurst takes fine dining to whole new levels, and sources all of it’s produce within a 20 mile radius, though a larger proportion of produce served here is grown or reared on the estate itself.
With impeccable standards in and out of the kitchen, there are no corners cut regarding the attention to detail here. The architecture, decor, produce and service is impeccable at The Pig, which is why it is so highly acclaimed.
With luscious produce growing freely around the spectacular country manor house, this working farm enables The Pig to prepare the freshest ingredients, grown on site, from their Kitchen Garden, to plate.
The Pig is home grown in every way. The 30 bedroom country house in Brockenhurst is original, relaxed and sits comfortably within the estate and its environment. The ornate, comfy reception and drawing rooms to the right of the restaurant create a perfect space to enjoy aperitifs or withdraw to after dinner.
This stately, yet homely interior is simply beautiful. With muted colours, foliage and ingredients growing freely both inside and outside the building, The Pig sets the scene upon arrival.
For my starters, I ordered the sardines from the ‘Fishy Bits’ menu, and the Saddleback Crackling and Apple Sauce pork from their ‘Piggy Bits’ menu, served with Apple Sauce made from their allotment.
For my mains I had the New Forest Partridge, served with Crown Prince Squash, sprouting broccoli and Juniper Sauce, which was beautifully presented, and perfectly cooked.
Although the Tomahawk Pork Chop was off the menu as it had sold out when I had arrived, the partridge was sublime, and was partnered perfectly with wine that was recommended by our sommelier for the evening, Richard Dowdney.
The wine that was recommended to accompany the richness of the partridge was a 2016 vintage bottle of Appassimento from the Casa Vinironia winery in Puglia, Italy.
A delicate blend of Negroamaro, Merlot, Primitivo and Malvasia Nera, this mighty fine wine is created using the same method as Amarone, with notes of raisins and a lovely concentration. One of the best wines I have tried to-date! Great served with game or a mature cheeseboard.
For dessert, as an offering for the Tomahawk Pork Chop being sold out, a complementary glass of port was presented with the cheeseboard I had ordered after the mains. In addition to this, Richard was ever so kind to save me the last piece of Bitter Chocolate Tart too!
The Chocolate Tart was served with a Garden Pumpkin and Rosemary Ice Cream and both indulgent and crisp. It’s the little things that make the restaurant and this one had some lovely touches.
The port cut through the strong flavours from the Isle of White Blue Cheese, while also complementing the Maida Vale too.
The Maida Vale is a semi-soft washed rind cheese made from unpasteurised Channel Island cow’s milk with a vegetarian rennet. As our waiter Richard (coming from a background in cheese production) rightly pointed out about both his recommendations, the Channel Island cow’s milk is quite literately second to none, with many British cheese makers importing the milk for the quality it brings a variety of cheeses it is made with.
The rind is washed with Treason IPA from Uprising Brewery in Windsor. The West Coast IPA helps this cheese promote a tangy, punchy flavour and aroma with a buttery texture, and went perfectly well with the handmade pig shaped biscuits and crackers!
As Patricia Michelson (La Fromagerie) perfectly says; the Maida Vale gets a kick from the ale, with its earthy, hoppy character contributing to a satisfying salty edge”. Totally with you!
The port was specifically picked for me by Richard, and as ever, expectations were surpassed once again which made a good night, great. A delicious drop which complemented the Isle Of White Blue Cheese and the Maida Vale perfectly (both made with unpasteurised Channel Island cow’s milk). Hats off to you Sir!
The manager was also friendly and most helpful too and, commuting from Canterbury shows just how much he loves working at The Pig. Exceptional in every field, quite literately… said the pig!
In their own words, the kitchen is overseen by Chef James Golding whose two key lieutenants aren’t their sous chefs but forager and kitchen gardener.
Uncomplicated and simple British garden food, true to the micro seasons and influenced by the forest and coast, with the emphasis squarely on fresh, clean flavours. In my opinion, a real hidden gem in The New Forest!
In the daytime, The Pig’s dining area is flooded with light in the glass conservatory, and is beautifully lit through their restaurant and drawing rooms. With comfortable seating throughout, The Pig is definitely somewhere you could while away a few hours.
Aside from the quality food and drink picked, prepared and presented at The Pig, our informative sommelier, Richard Downey, made my stay an absolute delight! With a background as a frommagier, and a passion for wines, Richard was knowledgeable, enthusiastic and above all, a gentleman.
The Pig (by it’s very nature) has plenty of places to roam in. A tranquil setting to enjoy a leisurely walk around the beautiful grounds that surround the restaurant before dinner, before residing to one of several drawing rooms, the conservatory (one of owners favourite spots), or one of many outdoor spaces.
Without doubt, I had such a great experience at The Pig that I have no hesitation in recommending it, and will certainly be checking out more of Robin Hutson‘s ventures soon!
For more information regarding The Pig, their menu, or to check out their spectacular grounds, simply head over to The Pig Brockenhurst.
