Nestled in the serene Somerset countryside, The Pig near Bath is not just a hotel but a holistic experience where the relationship between the garden and the plate is transformative. This establishment is more than a mere bearer of Michelin-star aspirations; it is at the vanguard of a new food philosophy, seamlessly integrating the cultivation of fresh produce with the art of culinary preparation.
The seamless collaboration between head gardener Zack Jones and head chef Sophie Fenlon blurs the boundaries between grower and cook, laying the foundation for a novel kitchen ethos. Each day, the meticulously curated harvest is tailored directly to the menu, making the garden an integral component of the culinary process. The vast garden, which includes polytunnels, Victorian glasshouses, a wildflower meadow, and multiple beehives, has flourished under the hotel’s watch, increasing its size and biodiversity, all in the pursuit of sustainability.
The kitchen garden serves as a wellspring of inspiration for Sophie Fenlon, who finds daily creative stimulus in its diverse offerings. Unlike traditional kitchens reliant on bulk supplies from external sources, The Pig sources its ingredients fresh from the soil, fostering a deeper connection to the culinary creations presented to guests. Sophie’s inventive use of abundant produce, such as radishes, exemplifies the kitchen’s commitment to innovation and resourcefulness.
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Moreover, the hotel’s emphasis on utilizing less commonly seen ingredients, along with creative usage of various parts of plants, underscores its dedication to minimizing waste and maximizing flavor. From the unexpected bounty of the mushroom house to the clever repurposing of surplus produce, The Pig near Bath is committed to a sustainable and efficient kitchen operation.
This close-knit relationship between garden and kitchen is fostered by regular collaboration, where the daily offerings influence the menu directly, resulting in a level of flexibility and responsiveness seldom seen in traditional kitchen environments. The culinary experience is further enriched by garden tours and guest participation, creating a tangible connection between the food on their plates and the natural origins of the ingredients.
By prioritizing responsible sourcing, community engagement, and environmental protection, The Pig near Bath embodies a holistic approach to sustainability that extends far beyond just buzzwords. Transparency and authenticity are the cornerstones of the hotel’s commitment to sustainability, evident in its support for local producers and detailed menu supply chain information, offering diners direct insight into their culinary choices.
Looking forward, The Pig is unwavering in its dedication to environmental initiatives and community partnerships, reinforcing its status as a pioneer in sustainable hospitality. The ongoing evolution of the garden and menu, in sync with the changing seasons, promises a journey of continuous improvement and culinary delight for the guests.