The Restaurant inside The Pig Hotel in Brockenhurst is a large open-plan restaurant and carries on the intriguing interiors found throughout the hotel. The service was welcoming, and the food is a joy. It’s wonderfully British and overseen by Head Chef Dan Gover, we loved the fact that much of their menu is sourced from the kitchens garden, with everything else being procured within a 25 mile radius of the hotel.
To begin, I ordered James Golding’s Lock Duart Smoked Salmon, with pickled cucumber and cider dressing. A delicious piece of salmon, wonderfully seasoned and a great first course which left us excited for the menu ahead. My partner ordered the Garden Courgette and winter savory soup, served with rosary goat’s cheese croutons. With courgettes picked fresh from the kitchens garden this dish couldn’t taste any fresher, simply outstanding in taste.
“A personable and enjoyable culinary experience.”
For our main course, I ordered the 10oz Glenarm Estate Sirloin, cooked on charcoal and served with a wonderfully fresh garden salad, thrice cooked chips, and a bearnaise sauce. The steak was perfectly prepared, cooking on charcoal really brings out some superb flavors, much to our satisfaction. My partner ordered the Slow Cooked Bridport Lamb Belly, served with garden herb peas and tomato broth. Another enjoyable dish, the lamb belly was tender and juicy and we enjoyed every mouthful. We added sides from the garden, Honey Roasted Piccolo Parsnips which were sensational, and buttered Cornish potatoes.
Moving on to dessert, we shared the wood oven roasted English plums served with tarragon cream and brown butter seeds. This is a dessert to try if you’re visiting The Pig.
Our chosen wine for the evening was a bottle of 2015, The Pig Hut, Cotes-Du-Rhone. A house wine full of silky Syrah and Grenache tannins, a great compliment to our meat dishes with a smooth and flavoursome finish.
We had a wonderful evening of dining and we were well looked after by the staff. The Pig deliver a personable and enjoyable culinary experience, with ingredients from their own garden and a house wine, a unique and memorable experience awaits.
The Bill: £57 per head
