Kitchen gardens are key at the Pig’s English manor hotels, writes Catherine Dawson March
’s two-acre kitchen garden to be producing much but impressive amounts of kale. But head chef Sophie Fenlon eagerly eyes the raised beds of dark, loamy soil.
Fenlon plans the restaurant menu around what this garden grows, what the hotel’s apiary provides, the eggs laid by its chickens and quails, fresh venison from its deer park, cultivated fungi from the mushroom house and whatever local farmers and cheese makers supply. All of the Pig’s English manor hotels use a 25-mile menu – 80 per cent of its ingredients must be sourced within this radius. That’s why Fenlon began working here: to reconnect and stay in touch with where food comes from.
Pig chief executive officer Tom Ross chats with visitors gathered around a carved stone hearth in a Georgian manor that’s home to the Pig near Bath. A thin Persian carpet spread over wide-planked hardwood floors is underfoot and heavy-framed portraits of unsmiling 18th- and 19th-century faces hang on the wall behind him.
The Pig brand was launched by English hotelier Robin Hutson in 2011 to make escapes to the countryside a lot less stuffy but still a high-end experience. “Not being too grand was central to what we wanted to do,” he told British Travel Journal in 2022. Calling his hotels “the Pig” made them seem less posh, more like a pub he figured.
pigs nosing about their pen with views of Studland Bay and the Isle of Wight in the distance. When prompted, he muses about what these chunky, fatty and, yes, adorable swine will bring to the kitchen in three months’ time. “It seems strange to talk about terrine and lardo while looking at them,” he admits eventually, but he can’t hide his excitement. “I’d never tackled whole lambs before or pigs or venison, I’ve learned so much.
Pig Garden Fenlon Hotel Bit Chef Menu Sultan Stratford-Upon-Avon Dorset Keira Knightley
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