Even the greediest little piggy wouldn’t need to trot to market when there’s so much good food produced within the grounds of THE PIG-near Bath.
The Grade II-listed Georgian mansion, nestled between Bath and Bristol, has its own wildflower orchard, fruit cages, greenhouse, beehives and smokehouse. The buzzing restaurant with rooms, set in 20 acres of the Mendip countryside, also boasts the largest kitchen garden of the entire litter of PIG hotels.
Start your visit by sipping a botanical tipple, crafted from one of the in-house-infused vodkas, in the cosy library or lounge bar. Then head to the conservatory restaurant for a feast of fresh-from-the-garden fare.
In summer, chef Jack Stallard is spoilt for choice when it comes to the glut of fruit and veg grown beyond his kitchen door, alongside eggs and pork from home-reared chickens and pigs. In winter, it’s the bounteous polytunnels that supplement his simple and flavoursome dishes.
Menus change twice daily for lunch and dinner service, with any ingredients not produced in-house sourced within a 25-mile radius. Somerset’s finest produce is showcased in creations such as Whitelake Rustler and pea risotto, and foraged nettle-leaf polenta.
Private parties will enjoy gathering around the rustic wooden table of The Old Dining Room, in the intimacy of the Kitchen Garden Table dining space or in the old-world charm of The Billiard Room. Attractions such as a fallow deer herd, wildflower orchard, characterful drawing rooms and rustic potting-shed treatment rooms – not to mention a pair of Kunekunes – ensure even the most globetrotting of piggies will want to stay put.