Our People

We love to celebrate our people and what they have achieved whilst with us, whether that is after their first few months, or after 5 years! Our Home-Grown Heroes are a great example of what a bit of hard work together with passion can achieve.

Andy Wright

Regional Head Chef

A Hero’s tale

I have recently been promoted to Regional Head Chef looking after THE PIG, THE PIG on the beach and THE Pig in the wall which I am really proud of and shows my continued growth with the company. I was the opening Head Chef at THE PIG on the Beach after progressing up the ranks in THE PIG – Brockenhurst over 2.5 years. Since opening THE PIG on the beach we have won many accolades, including holding 2AA rosettes for the duration of the year. Last year I won an acorn award having been nominated by my managers.

Day to Day Life

Every day is different which makes my job interesting and keeps me on my toes!

From garden walk arounds, to speaking with suppliers, creating new dishes on our ever-changing menu – it’s always exciting! We work closely with our forager and our suppliers to make sure our dishes are true to our surroundings and the seasons.

I love my job because…

I have the freedom and support to come up with new and exciting dishes, whilst working with amazing produce from both the garden and our surrounding areas and have fun while doing it!

We are also encouraged to push our knowledge through new ingredients grown in the garden which only helps our creativity.

Alex Coutts

Head Kitchen Gardener at THE PIG – at Combe

A Hero’s tale

I started off working for a landscaping company, helping landscape the grounds of Lime Wood during the build. I was then offered the role of Gardener at Lime Wood joining the team to maintain the grounds once the hotel opened. When THE PIG opened, I moved over to the Kitchen Garden team where I spent a couple of months with Ollie Hutson learning the ropes of kitchen gardening and the whole PIG ethos. In October 2015 I moved down to Devon to help design and setup the kitchen garden of THE PIG at Combe, this is where I stayed and became Head Kitchen Gardener.

Day to Day Life

My day starts by harvesting the best produce from the gardens for the chefs to use in the kitchen. I make sure that the kitchen garden is looking at its best whilst overseeing all the crops from seedlings to harvest. I look after a small team where I help develop and mould them to be the best they can be.

I love my job because…

I get to see the whole process of plot to plate. From seed sowing, waiting for them to grow until they’re perfect to be harvested for the kitchen. Delivering the freshest and best produce that will be on guest’s plate for lunch and dinner.