THE PIG’s 24 hr hands-on introduction into the world of wine, over in Devon! The Wine & Spirit Education Trust (WSET) Level 1 Award in Wine is perfect for those wanting a beginner-level introduction into the world of wine. After a day of sipping and learning, the rest of the evening can be spent at your leisure enjoying a 3-course dinner from our 25 mile menu before collapsing into a bed so comfy you won’t want to leave!

Wander in the woods with wild food expert Miles Irving & THE PIG team to discover the seasonal pickings in our local patch. Get foraging, tuck into a rustic and hearty “Keep it Wild” lunch in the great outdoors then in the evening at 7pm, head down to the restaurant at THE PIG-at Bridge Place in Kent, for a three-course dinner. When you’re ready to turn in for the night, check in to your cosy Hop Pickers' Hut.

Thursday 24th October 2024 at 6pm

£35 per person

Shake, muddle and stir up a few tipples in our intimate autumn workshop on the Dorset coast!

Arrive at THE PIG-on the beach at 6pm to a seasonally inspired welcome tipple, before heading into our cosy Roundhouse.

As the sun sets over Old Harry's Rocks, you’ll learn how to create two tasty homegrown, garden-to-glass cocktails from our very own bar guru, Sam Vesey, and get to concoct your own PIG-style tipple afterwards!

There’ll be plenty of hearty Piggy Bits to graze on while you create your bar-worthy blends - but we’d always love to have you join us for dinner afterwards! Or why not make a night of it by staying over with us, and get 20% off* the price of your room for one night when booking with our Cocktail Masterclass.

*Subject to availability, terms and conditions apply. To book your stay, please email reservations@thepighotels.com or call us on 0345 225 9494.

Thursday 14th November 2024 at 6:30pm

£125 per person

*SOLD OUT*

The pannage season in the New Forest is officially underway! This centuries-old commoning tradition sees litters of pigs rooting around under the sprawling oak trees, grazing on as many fallen acorns as possible and other tasty forage from the forest floor. 

Pannage happens just once a year, resulting in a nutty pannage pork that is utterly moreish – and it doesn’t appear on our menus for long. So, we’re inviting you to join us this November to make the very most of the season with an one-off nose-to-tail pannage pork feast at THE PIG!

We’ll welcome you in with a glass of our own PIG fizz, before heading into the restaurant to tuck into a mouthwatering selection of Piggy Bits, followed by a hearty three-course pannage feast with perfectly paired wine. Think Pannage Pork Pate En Croute with Spiced Plum Chutney matched with crisp Chardonnay from our very own vineyard at THE PIG-in the South Downs, and Pannage Pork Porchetta & Pork Fat Roasted Potatoes washed down with full-bodied Il Macchione. 

In this intimate evening, you'll hear from our pannage pork experts: PIG Group Head Chef Andy, THE PIG in the New Forest Head Chef Alex, and commonor Wendy Maughan who has pannage pedigree Lop pigs (one of the rarest of native pig breeds!) at her own farm in Cadnam. Together, they’ll be talking all things pannage pork, the communing practice and how they play a key role in protecting the patch that we call home. 

View menu here.

This event has now SOLD OUT.

Thursday 5th December 2024 at 6:30pm

£135 per person

Kickstart the beginning of December round at our place, with an evening that brings our favourite things together: a comforting three-course PIG feast, cracking open our best bottles and raising a glass to the incredible English wine our patch in the South Downs has to offer!  

In this intimate evening, we’ll warmly welcome you into our cosy, working wine cellar, tucked away beneath the house, and kick things off with a chilled glass of our very own PIG fizz and seriously moreish Piggy Bits – the perfect combo to get things bubbling. We’ll then move upstairs into our Garden Room, nestled away from the hustle and bustle of the main restaurant, where you’ll share plentiful feasting dishes from our hearty three-course feast with new friends.

Think fresh Whole Line Caught Sea Bass served with PIG Cut Fish Cream and Zero-Mile Squash with Crispy Gnocchi & Golden Sage, picked this morning from the Kitchen Garden. Each wholesome course will be perfectly paired with two similar English wines for you to taste, like Artelium Chardonnary – straight from their Wine Estate in Madehurst, Sussex – and Tillingham Chardonnay Flor, from their winery in Peasmarsh, East Sussex.

Since it wouldn’t be a true festive gathering without a cheese board to finish, you’ll tuck into a few local Sussex cheeses and homemade crackers paired with a glass of Digby’s Vintage Reserve from their own vineyard in Arundel – the perfect way to round off the night!

Your supper will be hosted by our Head Chef, Craig, and our PIG Wine Team, who will talk through each dish and wine pairing. You can be sure to expect plenty of stories, laughs, and wine know-how shared along the way. So come along, raise a glass to the incredible English wine scene right here on our doorstep, and kick start the festivities early in true PIG style!

View menu here.

If you’re not local but really fancy this festive evening, then why not make a night of it with 20% off* the price of your room when booking our English Wine feast. 

*Subject to availability, terms and conditions apply. To book your stay, please email reservations@thepighotels.com or call us on 0345 225 9494.

Thursday 21^st November 2024 at 6pm

£75 per person

We’re committed to making the very best of fresh, seasonal and local produce on our doorstep – and using everything up in every delicious way we know how. With the crisp, new season upon us, that can only mean one thing in Cornwall: wild game season is underway!

These autumnal gems don’t appear on our menus for long; so, we’re inviting you to join us this November and make the most of the season with a four-course game feast, hosted by our good friends Scott Martin and Luca Dusi!

Scott, from Duchy Game, is our go-to expert in Cornwall for supplying wild, traceable Cornish game sourced under license from local Cornish Estates. In this special evening, you’ll enjoy four carefully curated game courses supplied by Scott – think tender Rabbit & Pigeon Breast Terrine with Preserved Currants & Homemade Sourdough, followed by juicy Loin of Venison with Artichoke Puree & Garden Greens served with Braised Shoulder Gratin & Ruby Port Sauce.

Your night will begin with a welcome glass of Italian Fizz Malibran Col Fondo and Braised Pheasant & Cornish Gouda Croquettes to nibble on, before heading down to the cosy, candlelit tables in the Scullery to tuck into your hearty four-course game feast. Each dish will be served with perfectly paired wine supplied by our good friend Luca Dusi – owner and founder of Passione Vino.

Scott and Luca will be talking all things game, from estate to plate, and the unique characteristics that match each generous glass of wine with every dish. You can be sure to expect plenty of stories, laughs, and wine know-how along the way! 

View menu here.

If you’re not local but really fancy this feast, then why not make a night of it with 20% off* the price of your room when booking our autumnal game dinner. 

*Subject to availability, terms and conditions apply. To book your stay, please email reservations@thepighotels.com or call us on 0345 225 9494.

Thursday 28th November - 11am-2pm and 6pm-9pm

Get in the festive spirit with Bethany Williams from Moth Florists in The Folly at THE PIG-at Combe with our wreath making workshops. Working with a mixture of both dried and fresh materials (which have been selected to dry well), you will create a festive wreath to adorn the wall of your home or your front door to welcome guests.

Includes wreath making workshop with your very own wreath to take home, flatbreads, mince pies and mulled cider.

Join us on a PIG Kitchen Garden tour this summer

Every day at 11am, our gardeners will be hosting a Kitchen Garden tour across all our PIGs*. Dig a little deeper into THE PIG’s plot to plate ethos with a peek into our polytunnels, greenhouses, veg patches and raised beds. Open to guests and day visitors alike – why not stay for a delicious lunch afterwards too?

*Excluding THE PIG-in the wall