The Almanac

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!

Our top things to do at each PIG if you only have 3 minutes, 30 minutes, or 3 hours, this summer!

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.

Welcome to the very first recipe from our brand-new PIG Tales: in the Kitchen series! Filmed over at THE PIG-at Bridge Place, Head Chef Andy is kicking things off with one of our all-time favourite dishes...

We sat down with our Apprentice Chef Gabriel at THE PIG-in the South Downs to chat all about his love of the South Downs – and some of his tried-and-tested places to make the most of the area!

Pedal Power through the New Forest this June for Hospitality Action’s Summer Cycle Challenge 2025!