The very first seed sown in the ground in 2011 has led the way to inform everything they do at THE PIG. Now with six PIGs in the litter, and by putting the emphasis firmly on the food with a very simple and honest philosophy to only use produce that they can grow themselfs in the kitchen garden or source from within 25-miles, their restaurants with rooms are home-grown in every way.
Each PIG has its own identity, each evolved rather than too designed, but each putting the kitchen garden at the very heart of the operation. This obsessive commitment to home grown and local produce means they can celebrate the seasons and use only what is fresh and available to them; their chef, kitchen gardener and forager work hand in hand to create a menu of uncomplicated and simple British garden food, true to the micro seasons with the emphasis squarely on fresh, clean flavours.