The Pig on the beach

10 September 2020
Food
News

The first Pig opened in 2011 in the New Forest and became an instant hit. A more relaxed take on the country hotel, The Pig’s unique selling point was, and still is, its kitchen garden which remains at the heart of each hotel.

Founded by Robin Hutson (who created Hotel du Vin and launched Lime Wood), his wife Judy Hutson (who is responsible for the interiors) and David Elton, The Pig’s litter has grown to six, with more on the way. The hotels have won a fervently loyal following and a string of industry accolades.

The Pig on the beach –

A walled kitchen garden, a sea view conservatory restaurant, a path down to the beach, a beach hut, a herd of Dorset Horn sheep, roaring log fires and a fairy-tale gargoyle or two.
Kitchen Garden and Sea Foraged Food

It all starts in the kitchen garden! Everything is driven by The Pigs kitchen gardeners, forager and chef – they grow and find the food – the chef then creates the menu; uncomplicated and simple British garden and sea foraged food, true to the micro seasons with the emphasis squarely on fresh, clean flavours.

With a serious commitment to the place we call home, we celebrate Dorset and everything it has to offer... and taste! The Pig on the beach work with 36 local suppliers to create our 25-mile menu, and the list keeps growing.

Stay at THE PIG- on the beach

Each PIG has a unique mix of rooms - on purpose! Unique sea views and a little bit higgledy-piggledy. The Pig on the beach has a selection of rooms available from £145 to £310 (midweek pricing).

The Bar

Kitchen Garden tipples, classic cocktails and English wines in our cosy panelled Bar.

Whether you’re joining us first thing for a Garden Bloody Mary pick-me-up or a late nightcap, we will smash, muddle, blend, shake and throw our way to making you your perfect drink.
Treatments at THE PIG - on the beach

Two original huts in a unique seaside location overlooking Old Harry Rocks have been transformed into single treatment rooms with charming features.

Recipes andy’s porchetta

According to Andy, our Regional Head Chef, this dish is up there with our tomahawk chop as the ultimate pork dish. ‘Porchetta is a spectacular dish because not only do you get this beautiful tenderloin running through the middle, which is then wrapped in garden herbs and garlic, you also get some fantastic crackling from the belly. So you have the complete dish – great meat, gorgeous kitchen garden flavours, and then some crunch to round it all off. Pork heaven!’

Serves 10-12

  • 2kg (4lb 80oz) pork belly, ribs off
  • 1kg (2lb 4oz) pork loin, skinned
  • 2 garlic cloves, finely chopped
  • zest of 1 lemon
  • 50g (1 3/4 oz) fennel seeds, toasted and ground
  • rapeseed oil
  • table salt


Place the belly skin side up and score the skin with a sharp blade in a criss-cross pattern. Cut the pork loin in half lengthways and take off any sinews and fat, leaving just the eye of the meat.

Turn the pork belly skin side down and hammer it all over. You can use a meat hammer if you have one, or a rolling pin wrapped in clingfilm if not. Rub the garlic and lemon zest into the flesh, sprinkle with the fennel seeds and season with salt.

Lay the loin on top of the belly, and roll it up. Now tie some string around the joint at 5cm (2 inches) intervals. Put it in the fridge until needed.

Preheat the oven to 240°C, 220°C fan (475°F), Gas mark 9. Put the porchetta on a tray and season the skin with salt, leaving it on the side for 10 minutes until moisture starts to draw out of the skin. Dab it dry with kitchen paper, rub a drizzle of rapeseed oil all over the skin and salt again.

Place the join in a clean tray and roast for 20 minutes. Reduce the temperature to 200°C, 180° fan (400°F), Gas Mark 6, and roast until the juices run clear when the meat is pierced with a skewer. Leave somewhere warm to rest for at least 15-20 minutes.

Remove string before carving.

best ever crackling

Let’s face it, we wouldn’t be able to hold our heads up if we didn’t serve world- beating crackling at The Pigs. Fortunately, we think we do. Crisp, crunchy, salty strips, perfectly complemented by tangy apple sauce. To save a family fight at every roast port Sunday lunch, do as we do - ask your butcher for some extra skin to cook.

Ask your butcher to cut the pig skin (with fat on) into 1cm (1⁄2 inch) thin strips around 15/20cm (6–8 inches) long.

Pre-heat oven to 220°C, 200°C fan (425°F), Gas Mark 7.
In a large pan of salted water, boil the strips of skin for 10 minutes, then drain and pat dry with a clean towel or kitchen paper.

Toss the strips in oil and salt until they're well coated, then lay them out individually on an oven rack and place another oven rack on top (a wire cooling rack will do). This helps prevent them from curling up and cooking unevenly. Place in the oven and cook for 30 minutes then reduce the heat to 190°C, 170°C fan (375°F), Gas Mark 5, and cook for a further 20 minutes.
The crackling will keep for 2-3 days in an airtight container. If you want to refresh it after a day or two, flash it through the oven for 3-4 minutes at 220°C, 200°C fan (425°F), Gax Mark 7 before serving. Serve with apple sauce.

apple sauce

Serves 4-6

3 large cooking apples, peeled, cored and chopped into evenly sized cubes
60g (21⁄4oz) golden caster sugar

to 170°C (340°F), Gas Mark 4, for 20 minutes. It will keep for 2 to 3 days in an airtight container.
If you want to refresh it after a day or two, flash it through the oven for 3–4 minutes at 190°C before serving. Serve with apple sauce.

TIP

Add the prepared apples to a pan with a little water – enough to cover the base of the pan – and the sugar.
Cover with a lid and cook on a low heat until the apples become soft, which should take around 15 minutes. Shake the pan every 5 minutes or so to make sure they're not sticking.

Depending on how you like your sauce, you can either puree it with a hand blender, or mash it slightly with a potato masher, leaving in some small lumps for texture.

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