A variety of initial Tudor and Jacobean functions will stay, consisting of big fireplaces, secret stairs and panelled spaces, while a conservatory dining establishment with views of the kitchen area gardens will continue the Pig’s tradition of home-produced food.
Meanwhile, a barn conversion will house the Kitchen Larder, a casual dining location with a derelict-chic appearance and wood-fired cooking.
Although information are little surrounding the South Downs Pig and The Pig at Harlyn Bay (the West Sussex and Cornwall openings respectively), they will likely follow in a comparable vein to the Kentish residential or commercial property, with garden dining establishments, Potting Shed health spas, and Hutson’s cosy interior design.
“We’ve had a great couple of years, with customers apparently loving what we do,” stated Robin Hutson, partner of Judy and CEO of The Pig’s moms and dad business, 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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