THE PIG Hotel Near Bath Review: A Pampered Gourmet's Paradise
THE PIG-near Bath provides an unforgettable stay in an informal, relaxed setting that stands out with its uniquely contemporary and trendy approach to luxury!
THE PIG Hotel Near Bath
For our McLaren 750S Spider review tour, we chose to explore the stunning Mendip Hills and unwind at the charming PIG Hotel near Bath in Somerset.
We first discovered THE PIG hotels when we crash-landed outside THE PIG at Bridge Place near Canterbury during the Audi Queen's Cup Balloon Race. After 14 hours of cramped flight, I had instructed the two brilliant lunatics I was flying with to land near the best pub possible. They obliged, bringing us within a few hundred yards of THE PIG Canterbury, which turned out to be superb.
So we rocked up at THE PIG near Bath with high expectations after a delightful day exploring the region in the McLaren 750S Spider, basking in the sunshine with the roof down. Despite the typical British weather, which had brought intermittent rain, the hotel greeted us in splendid fashion as the sun finally broke through the clouds.
To reach our room, we passed the stunning terrace of the main house, wandered through the ornate garden, and walked by the vegetable beds and orchards. You can also park right next to the lodge and apiary, where bees quietly produce THE PIG's honey.
A gift pot of said honey greeted us as we entered the Nuttery Stable, our cosy little lodge for the night. This thoughtful gift could not have been more apt, as I had a sore throat which was immediately soothed by Poo Bear lashings of honey spread across the cinnamon bun, also kindly provided.
The Nuttery Stable is delightful and I could live here permanently. Upon entering, you are greeted by a charming anteroom featuring a large dresser with a small fridge, coffee maker, and sink. Next to it, a green wooden sofa offers a perfect spot for changing shoes or boots, depending on the weather. The anteroom leads into a gorgeous bijou lounge adorned with a standout red brick fireplace with a log burner, a deep, comfy green sofa and armchair, a cast iron chandelier, TV and mirror wall lamps.
The bedroom is sprawling, warm, and utterly welcoming. A large four-poster bed dominates the room, opposite a freestanding roll-top bath set on a rich oak floor adorned with Persian rugs. Muted olive walls with vegetable garden-themed artworks complete this Shire-themed paradise.
Throw in two adjoining bathrooms, each with a sink and alternating between a loo and a walk-in monsoon shower, plus a separate walk-in dressing room with large cupboards, and you're there.
Everything features beautiful woods of different colours, complemented by black cast iron hardware and Victorian copper taps, pipes, and radiators. Rustic natural wood in various hues lines the floors and walls, creating a scented fusion of neo-modern Victorian lodge aesthetics, heavy on luxury and nature.
After a quick power shower, we wandered through the vegetable gardens, marvelling at the enormous variety. Everything cooked in the restaurant is grown here, in line with THE PIG's zero-mile policy from garden to kitchen. There's a Kitchen Garden with vegetables and herbs, a damson, pear, and apple orchard, a nuttery, and an apiary. They take this zero-mile policy very seriously; it's not just a marketing ploy. Anything they can grow or produce in-house, they do.
And it adds greatly to the beauty of the house, which is part manicured gardens and part working farm.
We took a table on the terrace overlooking the gardens as the sun sank low over the treeline. Stefanie, a charming lass from Ireland, looked after us with enormous charm and grace, bringing glasses of superb sparkling wine, THE PIG Reserve. This 2019 sparkling cuvée, made with grapes from Bee Tree Vineyard in East Sussex, is crafted by Dermot and Ana Sugrue of the award-winning winemaker, Sugrue South Downs.
The delicious union of 78% Pinot Noir and 22% Chardonnay is created through whole bunch pressing and fermented in stainless steel to preserve the essence of its grape varieties. After maturing for 3.5 years on lees, the finished sparkling wine offers complex notes of sourdough, baked tangerine, and ginger. Perfect for an English summer day.
Alongside this came a platter of nibbly bits: smoked hummus and croutons, salt and vinegar kale, honey and chilli chipolatas, Saddleback crackling and apple, fish cakes with chilli house mayo, and smoked mackerel pâté that was delicious and the ideal appetiser before dinner. After lounging for a while in relaxed bliss, admiring the garden and trendy young guests, we were shown to our table in the restaurant for our 25 Mile Menu and Kitchen Garden Produce extravaganza.
Stefanie continued to look after us with panache. Our starters were succulent hot smoked Chalk Stream trout with crisp cucumber and tangy Willy’s cider dressing and a luscious Buffalicious mozzarella garden courgette salad with a flavourful chutney.
For our main course, we went full piggy and had the mouthwatering Newton Farm pork loin chop with vibrant garden greens, tender beans, and a zesty mustard sauce; the exquisite ‘Crystal Sea’ monkfish loin with charred salad onions and a rich shellfish sauce; and the succulent pan-fried duck breast with sweet heritage carrots and tart pinkcurrants. As you would expect, freshness, richness, and succulence ruled this locally sourced and lavish banquet.
A special mention goes out to the wine, recommended by the sommelier, who came back with an absolute corker (rhymes with porker)—a bottle from their super limited collection with critical acclaim and cult status, aptly titled Rock Stars on the wine list. Their wine list is beautifully curated and categorised for easy picking: Classics & Favourites, From The Vault, Rock Stars, Curiosities, Little & Large, and Great British Wines. This thoughtful arrangement allows you to experiment with glee without the fear of making a faux pas.
The evening was an overwhelming success, and we wandered back through the vegetable gardens in a serene glow of satisfaction, sleeping soundly until breakfast the next morning—which was equally delightful.
Although they recently stepped back from active involvement in THE PIG chain, THE PIG's interior design has been overseen by Judy Hutson, who co-created THE PIG with her husband Robin. A legendary figure in the hospitality trade, Robin Hutson OBE is the CEO and Chairman of Home Grown Hotels and ex-chairman of Soho House Group until 2009. His journey is like a fine wine, getting better with age. Hutson's Hotel du Vin chain, co-founded with Gerard Basset, was sold for a cool £66 million. Their son, Ollie Hutson, passionate about sustainability and culinary excellence, still oversees the kitchen garden, continuing the family legacy.
There are currently a swiftly growing litter of PIG hotels: THE PIG-in Hampshire, THE PIG-near Bath, THE PIG-on the beach, THE PIG-at Combe, THE PIG-in the wall, THE PIG-at Bridge Place, THE PIG-at Harlyn Bay, THE PIG-in the Cotswolds, THE PIG-in the South Downs, THE PIG-on the farm, and THE PIG-at Groombridge. That is one prodigious mama PIG.
Each one is a unique slice of porcine paradise. Everything is driven by the kitchen gardener/forager and chef duo—think dynamic duo, but with more veggies and fewer capes. They grow and source the food, and the chef then creates the menu: uncomplicated and simple kitchen garden food, true to the micro seasons, with an emphasis on fresh, clean flavours. If it can’t be grown in THE PIG’s kitchen garden, it’s sourced within a 25-mile radius, ensuring that local really means local.
Every hotel has its own personality and sense of self—like quirky cousins at a family reunion. And at each property, you'll find laid-back warm service and a genuine commitment to environmental and social responsibility. Who knew pigs could be so socially conscious?
They also offer Potting Shed Treatments with products by VOYA, a brand that shares their commitment to authenticity and well-being. VOYA is passionate about the provenance of its ingredients, ensuring nothing artificial is used in its products.
Our experience on the McLaren 750S Spider tour at THE PIG-near Bath was nothing short of exceptional. From the kind, friendly service to the delectable locally sourced dishes, every detail was thoughtfully crafted to create a memorable stay. The beautifully curated wine list added an extra touch of sophistication, allowing us to explore unique selections with confidence. THE PIG-near Bath provides an unforgettable stay in an informal, relaxed setting that stands out with its uniquely contemporary and trendy approach to luxury. We can't wait to try out the other PIGS—as Farmer Hoggett said to Babe, 'That'll do, pig, that'll do.’
