Litter of Pig hotels to grow with trio of new openings

A number of original Tudor and Jacobean features will remain, including large fireplaces, secret stairways and panelled rooms, while a conservatory restaurant with views of the kitchen gardens will continue the Pig’s legacy of home-produced food.

Meanwhile, a barn conversion will house the Kitchen Larder, a casual dining venue with a derelict-chic look and wood-fired cooking.

Although details are scant surrounding the South Downs Pig and The Pig at Harlyn Bay (the West Sussex and Cornwall openings respectively), they will likely follow in a similar vein to the Kentish property, with garden restaurants, Potting Shed spas, and Hutson’s cosy interior style.

“We’ve had a great couple of years, with customers apparently loving what we do,” said Robin Hutson, husband of Judy and CEO of The Pig’s parent company, Home Grown Hotels.

“We know from our guests they want more Pigs. After searching far and wide for truly unique properties, we really are over the moon about our new Piglets in Kent, Sussex and Cornwall, and can’t wait to get started on this new phase of our development.”

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