The Kitchen Garden

Keeping to our commitment of home grown and local produce, THE PIGs celebrate the seasons and use only the best, freshest and most authentic foods and ingredients.

It is all about the Kitchen Gardens, they are the beating heart of the operation…everything is driven by the gardener/forager and chef – they grow and find the food – the chef then creates the menu, British garden food, true to the micro-seasons with the emphasis squarely on fresh, clean flavours.

The menus change by the minute, depending on what the forager supplies and what the Kitchen Garden team deems to be in perfect condition. We grow as much produce on site as possible for use by the kitchens, and aim to use as many parts of the plants as possible. We are always on the lookout for new and emerging varieties, ensuring there is always plenty of variety for the chefs to use 365 days a year.

The Kitchen Garden influence can be felt throughout the hotel, restaurant and even the treatment rooms, with home brewed herb garden infusions served in the bar, a little bit of the garden touching every plate on the menu and infused teas served in the treatment rooms!

The Kitchen Gardeners are truly passionate about what they do and are often spotted chatting to guests, offering advice on their own gardens or simply giving them a taste of a new herb!

With over 20 Kitchen Gardeners in the group (a number that is ever growing) some say we have the largest dedicated number in the team of any hotel in the UK!

New experiences

There are always new experiences to be had in the Kitchen Garden team, from achieving recognised qualifications to trying out a new way of harvesting produce. The team may be building a garden from scratch one minute, to acting as crew at one of our Smoked & Uncut music festivals the next…

Don’t forget THE PIGs!

The Kitchen Garden team often muck in to help with the animal husbandry of our smallholdings. Each of THE PIG hotels have chickens, quails and… pigs! We also have herds of deer, sheep and ducks at some of the hotels too.

Ollie Hutson, Head Gardener, shares the Kitchen Garden philosophy… ‘We believe we never truly own our gardens, we are just custodian for a period of time. By joining our team, you too can be one our all-important custodians cultivating the real beating heart of our hotels.’

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