The Pig at Combe

“There’s a saying in Devon that ‘if you stick your finger in the ground it will grow', and the kitchen garden is the beating heart of our new addition. The difference here is there are three walled gardens – the vegetable garden, the herb garden, and the infusion garden. Being eight miles from the coast, the menu consists of fresh fish as well as the very best Devonshire cheese and locally reared meat from butchers around the area. With all the Pigs, what cannot be grown in the kitchen garden will be sourced within a twenty-five-mile radius.”

Buckhouse lamb loin with walking onions, asparagus, and roasted beetroot; Lyme Bay hake fillet with Teign mussels, shore veg, radishes, and white wine sauce; and Gibbins Farm tomahawk pork chop with creamy spinach, pancetta, and mustard sauce.

We love the Pigs! They are all housed in fantastic buildings in beautiful parts of the English countryside that seem endlessly full of fun, silly people, larking about, eating fantastic food that is locally sourced, vibrant with life and tasty as hell, drinking, shouting, wassailing away and making you wonder how on earth we survived before. For so long, English country hotels were the stuff of chintzy nightmares, hushed dining rooms, and cold, wobbling, gelatinous food. The Pigs have blown all that away with their succession of superb sties and made our rural hospitality something to shout about to the world again!