Page 39 - Poole Audi Feast Magazine Edition 2
P. 39

The Pig in Brockenhurst
Dining at the Pig is rather like visiting an old friend that you haven’t seen for a while. Forever comfortable in the knowledge that there is a constant bond, yet excited at the thought of tales of new in uences and experiences. Whichever one of the  ve Pigs you visit, you will be welcomed with a menu of expected 25-mile choices, Piggy Bits, freshly picked and seasonal produce, plus new dishes and ideas from the kitchen. There’s always polite banter from the sta , and depending on the time of year an open  re or open windows and doors.
Executive chef James Golding’s mark on the menu is reliably pleasing. After drinks and the must-have Piggy Bits, we chat and consider the menu in one of the three interesting lounge areas, on this occasion the Library in front of the roaring  re, then make our way through to the typically Pig conservatory dining room, bustling with guests enjoying eclectic company, mismatched cutlery, vintage glassware, and fresh herbs to decorate.
Service is friendly, casually on hand, and professional in execution. Choices are illustrated beautifully on the menus, come from within the 25-mile radius of the pigsty and sectioned into starters and small plates (or bigger) and ‘literally picked this morning’! James loves his kitchen garden.
Kicking o  with Cobley Wood Farm crispy turkey wing with a fennel salad and chestnut and rapeseed dressing, we were
delighted to see that our good friend the turkey wasn’t isolated to Christmas. Flagship Hampshire cured meats and James’ own organic smoked salmon, seal already  rm relationships at the table, as we all want to share!
I will come onto the mains after discussing one of the sides – a simple new potato with devilled butter perhaps has never had more airtime! Quite delicious,  u y, and remarkable!
The mains from the Forest and Solent come with a warning; our game may contain shot – and indeed it did! The Beaulieu Estate pigeon breasts were quite outstanding (including the shot!).
Two Himalayan salt-aged ribeye steaks went down beautifully and were cooked very di erently to order, with thrice cooked chips. The steaks notably were just out of the 25-mile radius from Northern Ireland, illustrating the importance of quality alongside neighbourhood loyalty.
Portions are plentiful and the service is as relaxed as our party. Other options that have starter and main course price points include soups, brown butter baked cauli ower, Jerusalem artichoke – all very hearty indeed. Lyme Bay gurnard  llets and South Coast pollock  llets were also on o er on this visit.
A bottle of Waterkloof Circumstance Sauvignon Blanc was subtle and gently complementary to the starters – it quite rightly left the food to speak for itself. It was followed up with one or two bottles of 2016 Crittenden Estate Peninsula Pinot Noir, maybe not robust enough for the ribeye steaks, but perfection with the pigeon.
A glass of Tokaji Aszu 6 Puttonyos – Dobogó from Hungary made an already stunning dessert of Scotch Pine burnt cream with orange shortbread even more exceptional – a dessert at the top of the Feast tour for sure.
Not putting too much pressure on chef, one of our party was a self-confessed crumble connoisseur – the apple and hazelnut crumble got top marks. As indeed did this inaugural Pig.
The  rst of this now well-known brand still trots ahead of the others and to quote our crumble fanatic, we all departed ‘happy as the proverbial...’
www.thepighotel.com/brockenhurst
01590 622354
Beaulieu Road, Brockenhurst, Hampshire, SO42 7QL
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