Essentially, a myriad of elements make up the magnificent whole. As Robin Hutson, the Pig's founder, states: "Running a hotel isn't difficult - it's just a million details."
The book highlights the phenomenal effort that goes into putting together and operating each of the properties - whether it is selecting the perfect artisan food supplier, choosing the right vintage plates at a car boot sale, or putting together the perfect mix of music at the group's Smoked & Uncut music festivals. The recipes for dishes and cocktails throughout reflect the connection to the extensive kitchen garden at each hotel and the locality - the raison d'Áªtre of the business.
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