Nestled in the heart of Somerset, The Pig near Bath is breaking new ground as it pioneers a food philosophy that bridges the gap between the garden and the plate. With a flourishing kitchen garden, this hotel-restaurant hybrid is not just cultivating produce—it’s nurturing a whole new dining experience, where each ingredient tells a story from the soil to the fork.
At the heart of this culinary haven, head gardener Zack Jones and head chef Sophie Fenlon work in seamless harmony, blurring traditional boundaries between grower and cook. Their partnership forms the foundation of an innovative kitchen ethos, where every ingredient is thoughtfully tended to, right from soil to supper.
The garden at The Pig has undergone remarkable expansion, brimming with three polytunnels, Victorian glasshouses, a wildflower meadow, and 18 active beehives, creating a biodiverse sanctuary that buzzes with life. This commitment to sustainability extends to initiatives like bug houses, bird and bat boxes, showcasing a deep-rooted reverence for the natural world.
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For Chef Sophie, the kitchen garden is an endless well of inspiration, with the proximity to fresh produce serving as her daily muse. This closeness to the ingredients infuses the dishes with innovation and flavors that truly resonate with the essence of each element.
The close relationship between the garden and the kitchen is evident in the thoughtful use of even the most unexpected ingredients. From radish chutneys to kale flower garnishes, the chefs' creativity knows no bounds, fueled by the abundance of the garden’s harvest.
The garden’s most recent addition, the mushroom house, has been a game-changer, offering a consistent supply of shiitake and oyster mushrooms that embolden Chef Sophie’s culinary experimentation. Furthermore, the surplus produce is ingeniously repurposed, ensuring that nothing goes to waste, thereby championing the ethos of sustainability in every aspect of their operation.
Beyond the kitchen, The Pig near Bath is deeply committed to sustainability, embodying its threefold approach of sourcing responsibly, supporting society, and protecting the environment. From championing local producers to engaging with the community and prioritizing waste reduction, the hotel’s deep-rooted dedication to sustainability echoes through every detail.
Looking to the future, The Pig near Bath is poised to further its environmental commitment, with plans to expand partnerships and create more habitats within its gardens. As for Zack and Sophie, their journey has just begun, with their dedication bearing fruit with every guest’s satisfying meal.