"We try to be honest": The realities of sourcing ingredients locally

However idyllic, running a farm-to-table restaurant can be a real pain in the arse

credit: Jake Eastham

If, at a glance, you wanted to typify a PIG hotel – from the ten they have dotted around the south of England – you’d think affordable luxury and big restored country houses with a cosy, rustic aesthetic. 

The reality is, though, that The PIG is built around one thing – the kitchen garden. In 2011, founder Robin Hudson was shown the r…