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Staff at The Pig hotel in Brockenhurst take great care to ensure every guest has the best experience




A glorious light-filled greenhouse restaurant serving faultlessly fresh comfort food, and sumptuous accommodation you can’t bear to tear yourself away from make The PIg in Brockenhurst the perfect country escape - but for me the standout draw of the place was the exceptional customer service.

For the duration of our one-night stay, the staff - ever-smiling, eager to help, and happy to be there - were united in ensuring we, and every other guest, had the best experience.

I witnessed numerous examples of staff taking great care to ensure every guest left that hotel completely satisfied, no matter the circumstance. One family missed the breakfast slot, yet were seated and presented with the same incredible food and service as any other diner that morning.

The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst

My friend had to rush off to a morning dentist, running out of time for a cooked breakfast - not a problem; she was sent on her way with a delicious bacon roll all boxed up to enjoy at her leisure.

At dinner, our servers were so friendly, so passionate about the place they worked and the dishes they were presenting - it was almost as if they were having as much fun as we were.

With big smiles and an enthusiasm that’s hard to fake, they anticipated needs we didn’t even know we had.

Of course the service is not the only allure of The Pig - our accommodation, a two-bedroom cottage nestled in the grounds was next-level luxurious, with opulent fabrics, a four poster bed, roll top bath and monsoon showers, complete with aromatic Bramley products.

Pig House in nestled in the hotel grounds
Pig House in nestled in the hotel grounds
Pig House in nestled in the hotel grounds
Pig House in nestled in the hotel grounds
Pig House in nestled in the hotel grounds
Pig House in nestled in the hotel grounds

It was homely and warm, too, providing a peaceful and calm environment in which to relax and enjoy a long bath before pre-dinner cocktails. However, if you were so inclined, you could pull on some wellies or hop on a bike - both of which are provided by The Pig - for an adventure beyond the grounds.

The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst

We made our way to the hotel’s cosy, panelled bar area, which has plenty of British charm with its high ceilings and ornate, carved wooden cocktail bar, straining with spirits and colourful glassware.

The Pig at Brockenhurst
The Pig at Brockenhurst

It was heaving with guests enjoying a drink from battered leather arm chairs and sink-in sofas, and soaking up the lively atmosphere.

I settled on the HB’s Old Fashioned, a mix of Michters bourbon, green apple cordial, hazelnut and chocolate bitters. It was a great twist on the classic, bringing nutty cocoa notes.

Dinner was in the greenhouse restaurant, which is a really beautiful space. There’s colourful, mosaic flooring, a colour scheme of soothing, earthy shades of green matched with chalky grey, and huge pots bursting with herbs and plants mirroring the lush greenery of the Forest on the doorstep.

The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst
The Pig at Brockenhurst

From The Pig’s notorious 25 Mile Menu, we opted for some ‘Piggy Bits’ to start - these were oyster mushroom vol-au-vents, smoked cod roe and croutons, and crispy pork belly and honey mustard.

'Piggy bits'
'Piggy bits'

Small dishes that are big on flavour, all were delightful; but the highlight was the cod roe. A rich, creamy, salty dip, it had sublime flavour and a silky smooth texture.

My main course was chalk stream trout with garden kalettes and chive butter sauce; and we ordered sides of tobacco onions, January king cabbage, bacon and ranch dressing, and truffled mash to share.

Chalk stream trout with garden kallettes
Chalk stream trout with garden kallettes

The trout, with its sweet and buttery flavour and fall-apart texture, should have taken centre stage - but for me the kalettes (a cross between kale and a Brussels sprout, for those not in the know), grown in The Pig’s kitchen garden, were what I enjoyed the most. Never had I tasted a vegetable with such robust flavour.

This was a beautifully indulgent dish, swimming in a rich and glossy sauce, but the kalettes really balanced it out by bringing just picked freshness and a pleasing wholesomeness. They had a great crunchy texture, and a sweet, nutty taste; plus they looked very pretty on my plate.

The sides were all delicious accompaniments, but again the humble vegetable was the star of the show.

The cabbage, albeit pimped up with bacon and a creamy ranch sauce, really hit the mark for me. It had a wonderful sweetness that stood up well to the salt in the meat, and a satisfying crunchy texture.

January cabbage with bacon and ranch dressing
January cabbage with bacon and ranch dressing

Winter vegetables can be hugely under appreciated, but The Pig pushes them to the fore so they get the attention they deserve.

Dessert was chocolarder mousse with cherries preserved in brandy, and homemade sorbets - one crystal apple cucumber and the other blackberry.

Light as air, with deep, rich flavour, the mousse was a perfect end to our dinner. Its sweetness was countered well by the tartness of the sorbet, which was bursting with fruit and crisp, grassy green flavours.

We finished the evening with another cocktail in our cottage, fuelling our late night chats before we retired to bed.

We both, sadly, had to work the following morning, so breakfast was a bit of a rushed affair, but I still managed to wolf down some eggs benedict, which was expertly done with oozy yolks and a thick, silky hollandaise sauce.

I also enjoyed stewed blackberries and pears - which judging from how fresh and flavourful they tasted had been grown in the kitchen garden - with a dollop of creamy Greek yogurt and homemade granola.

Breakfast was a serve yourself buffet, with the quirky addition of an egg boiler and traditional timers, and as is typical of The Pig there was an abundance of beautiful vintage crockery filled with delights like pressed juices, homemade pastries, cakes, and energy bars and local artisan cheeses.

There were also a range of cooked options which could be ordered from the menu, including the crowd-pleasing Full ‘Pig Out’ and veggie options like smashed peas, garden chilli and lemon on Hoxton sourdough with poached eggs.

I left the hotel on a real high, having been extremely well looked after by staff who couldn’t have done more for us and having indulged in the most memorable food that celebrates indulgence and wholesomeness.

The setting of this handsome Georgian mansion in the idyllic New Forest speaks for itself, and my only regret was that I couldn’t hang around for a stroll.

For more information on The Pig or to book, visit www.thepighotel.com/brockenhurst/



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