The Pig: Tales and Recipes from the Kitchen Garden and Beyond

The Pig: Tales and Recipes from the Kitchen Garden and Beyond by Robin Hutson presents a unique opportunity to experience a culinary journey into the heart of the UK countryside. Originating from a collection of restaurants with rooms located across Hampshire, Devon, Dorset, and Somerset, and soon expanding to Kent, West Sussex, and Cornwall, this book allows everyone to savor the charm of The Pig from the comfort of their own homes.

In the pages of The Pig, you will encounter an idiosyncratic, seasonal approach to the good life, combining delicious recipes with how-to guides, tips, tricks, and engaging stories.

Classic recipes featured in the book range from Nan's rice pudding and proper fish pie to porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess, and even a pink blancmange bunny.

The Pig's Guide to Pigs offers insights into identifying different breeds, selecting the best cuts of meat, and even making your own sausages, crackling, and charcuterie.

How to pickle, forage, and identify edible flowers, alongside suggestions for incorporating unique vegetables, fruits, and salads from the garden into your kitchen routines.

Noble wine, simple food introduces classic cocktails alongside modern twists, including the best accompaniments.

Interior design tips for recreating the comfort and elegance of The Pig at home.

Setting the scene with The Pig's top tips on hosting your own festivals, summer feasts, and winter gatherings—complete with the perfect playlist and ideal recipes for outdoor cooking.

Praise for The Pig:

Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.'

The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.'

The Financial Times: 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.'

Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'