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May 25th 7pm

An Evening with THE PIG

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May 25th 7pm

An Evening with THE PIG

The Pig, Pig on the Beach, hotel, bar, rooms, beach, Dorset, coast, restaurant
May 25th 7pm

An Evening with THE PIG

Looe Harbour Fish

This event is now sold out – but we do get cancellations, so do join our wait list below

Our latest event welcomes hosts Robin Hutson, James Golding and Ollie Hutson to The Fox Inn for a takeover of The Fox Inn

For one night only, Chef Director James Golding will join our team in the kitchen to prepare a four-course meal of local seasonal produce, and dishes that can be found in their second cookbook, due to be released on 12th May.

There has always been a strong link between The Fox Inn and THE PIG Hotels. James and Mark go way back – having worked together for many years at Le Caprice and J Sheekey in London. You may also know that good friends Robin and Mark are fishing buddies – hence the creation of the Devon Minnow wine from Castlewood Vineyard which you may have enjoyed in the pub. Garden Manager Ollie will share how he manages all of the kitchen gardens at all of THE PIGs, keeping each kitchen in plentiful supply of their homegrown vegetables and salads.

Join us for a very special evening, with plenty of tales from THE PIG as they celebrate the launch of their new book,
500 Miles of Food, Friends and Local Legends

lamb leg
500 Miles of Food, Friends and Local Legends

THE PIG...

THE PIG’s second book is a celebration of the counties we call home, the unique produce and flavours associated with them and the exceptional cast of characters that make up the broader PIG family. Journey through the eight chapters – one per hotel and across 500 miles from Cornwall to Kent – and get to know a few more of their most valued artisan friends, the new generations of farming families reinventing themselves, a potted history of each of our much-loved buildings, and a peek ‘backstage’ into the lives of the unsung heroes of hospitality.

Of course there are plenty of PIG recipes, gardening tips and tricks and chats with the PIG teams too!

Signed copies will be available to purchase on the night for £30.

What’s on the menu?

Piggy Bits
Hock eggs & Colmans
Oyster mushroom vol au vents
Peas in the pod with smoked salt

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New Forest asparagus, poached duck’s egg
and hollandaise sauce

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THE PIG’s porchetta,
creamed potatoes, curly kale and mustard sauce

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Chocolate mint mousse

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Selection of piggy fours

Robin Hutson - Jake Eastham2
Robin Hutson

Meet the hosts

Co-founder of the Hotel du Vin group in the 90s and previously chairman of Soho House Group, Robin is CEO and Chairman of THE PIG group, leading the group in its successful reign over the last 15 years.

A keen fisherman, Robin and Mark have been on many a fishing trip together which you may have read about in HOOKED.

Robin was awarded an OBE in the 2022 New Year Honours for his services to hospitality.

The Pig James Golding
Group Chef Director

James Golding

James first started working at The Savoy before moving up to Le Caprice and J Sheekey where he met Mark. After a year working in New York at Soho House, James moved back to the South Coast to focus on the British seasonal food that are the key ingredients to his menus.

Since joining THE PIG group James has continued to seek out small producers who have sustainability and passion at the core of what they do. Like Mark, James’ focus on provenance and seasonality is paramount, and as a Fellow of the Academy of Culinary Arts he is able to raise awareness and interest in British food.

Working closely with THE PIGs head gardeners and Head Chefs, James is now Food Ambassador for the New Forest Marque and Dorset Food & Drink.

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Garden Manager

Ollie Hutson

Ollie Hutson’s career at THE PIG has been from the ground floor up and he now oversees all of the gardens from Kent to Cornwall.

As one of the first employees at the first property in Brockenhurst, he’s now Group Head Kitchen Gardener overseeing all 8 sites.

100% of what Ollie and his team grow is served in the restaurants, which is very much in-keeping with their 25-mile radius menu.

This event is now sold out, but we do get cancellations...

Join the Wait List

Bookings will be taken on a first-come first-served basis. If we have availability we will contact you to book your table and send you a secure link to pay within 48 hours. Once this is paid and confirmed, the tickets are non-refundable unless we are able to refill your place with any guests on the wait list. We will also ask for dietary requirements once your place is paid for and confirmed. Any drinks ordered over and above the drinks on the pairing menu will be charged at the current menu price plus 12.5% service charge. Once the event is sold out we will start a wait list in case of cancellations.