Incorporating a sunken dining area and two raised beds full of edible early summer crops, the kitchen will launch on 9 July with a cookery demonstration showcasing the hotel's culinary ethos from the Pig's head chef James Golding.
Later in the week there will be pastry displays from Lex Bartlett and Emma Tophill, a curing and smoking session with senior sous chef Kamil Oseka and Mr Bartlett the Butcher, a plot-to-plate talk from head kitchen gardener Ollie Hutson and forager Garry Eveleigh and a canapés and cocktails demonstration from sous chef Andy Wright and head mixologist Duncan Gordon.
The 26-bedroom Pig hotel, launched by Robin Hutson (pictured) in 2011, is driven by its relationship between the chef, gardener and forager with additional ingredients sourced from within a 25 mile radius of its Brockenhurst location.
http://www.catererandhotelkeeper.co.uk/Articles/21/5/2013/348649/the-pig-is-to-expand-following-purchase-of-hunstrete-house.htm" target="_blank" rel="noreferrer">
Robin Hutson's latest project, the Pig >>](http://www.catererandhotelkeeper.co.uk/Articles/19/8/2011/339992/robin-hutson-s-latest-project-the-pig.htm)
The Pig to open new hotel on the Dorset coast >>
[The Pig is to expand following purchase of Hunstrete House >>