ITwasn’t the beautiful old country house
but the walled garden in the grounds that
drew Robin Hutson to Brockenhurst in
Hampshire. It was here that he first saw
the potential for The Pig ‘restaurants with
rooms’, a new hotel venture where the
kitchen garden would become the focal
point. The idea proved a winning mix as
this relaxed country house hotel has grown
into a group of six Pigs across the south of
England, with more still on the way. Robin
has distilled his ethos into a new book,
which is full of beautiful imagery as well as
classic dishes – from aged rib of beef to a
proper fish pie. There’s even a joyful recipe
for a pink blancmange bunny. Pick up
practical skills, including pickling, foraging
flowers and identifying which are edible
and how to cure meat. Interiors inspiration
comes from co-founder Judy Hutson,
whose relaxed style is present throughout
the houses. There are also spa treatments
to soothe and tips on hosting your own
summer festivals. It’s Pig and it’s clever.■The Pig: Tales and Recipes From the
Kitchen Garden and Beyondby Robin
Hutson, £30 (Octopus Publishing)OFF THE SHELFDisheson the hotel’s menu are inspired by local, seasonal
produce, with an emphasis on fresh, clean flavoursThe Pig hotel in Combe, Devon, has its own kitchen garden
where fruit and vegetables are grown for the restaurantFEATURELAURA VINDENPHOTOGRAPHSEMLI BENDIXENBe inspired to live the good life with this book of deliciousrecipes and guides by Robin Hutson, co-founder of The PigLIFESTYLE