With sweeping views across Dorset’s sandy coastlines, this mellow yellow house in Studland Bay is an enchanting find.
THE PIG-on the beach’s assortment of allurements includes a walled kitchen garden, sea-view conservatory restaurant, a path down to the sands, its own beach hut, a herd of Dorset Horn sheep, roaring log fires and a fairy-tale gargoyle or two.
A cocktail on the terrace is a summer pleasure, however, in winter, take your tipple indoors and enjoy the eclectic mix of mismatched sofas, wonky floorboards and quirky curios.
Dinner is served in a Victorian-style conservatory, although private parties might prefer to be tucked away in the thatched Roundhouse with its views of the white chalk stacks of Old Harry Rocks.
As expected from this family of hotels, there is a laudable commitment to home-grown produce and a serious love of all things local. Daily deliberations between chef James Shadbolt, the kitchen gardeners and a forager result in dishes with simple fresh flavours reflecting the micro seasons.
The menu’s kitchen-garden and sea-foraged bounty is supplemented with ingredients sourced within a 25-mile radius. Dishes such as Rempstone Farm chicken breast, line-caught Weymouth sea bass and Brownsea Island oysters showcase the best of Dorset produce.
An overnight stay is a chance to delve into a wine list which includes English vineyards and a collab with Italy’s Tenuta Fertuna Winery. There’s also a decent list of local ales, ciders and spirits, plus kitchen garden tipples.