Olive Magazine

The Pig hotel, New Forest: quick review and best risotto recipe

Published: January 27, 2015 at 5:53 pm

Our guide to The Pig, a chic hotel, bar and restaurant in The New Forest that focuses on local and foraged food. Plus an earthy, mushroom risotto recipe from The Pig's head chef James Golding.

The Pig Hotel in the New Forest is a chic, cosy hotel, bar and restaurant and one of a group of foodie hotels with properties near Bath, in Dorset, Southhampton. Chef James Golding is serious about locally grown or foraged produce, using it in dishes such as Dorset Coast pollock fillet & Hampshire chorizo, braised pearl barley & Dorset cockles, and roasted breasts of New Forest wood pigeon with foraged oyster mushrooms.


In the greenhouse-like dining room, the menu lists suppliers, including Loosehanger Cheese, just five miles up the road. A ‘literally picked this morning’ menu shows off produce from the hotel’s kitchen garden, with dishes such as crispy garden tempura. Risotto is often on the menu, though ingredients such as mushrooms and cheese change with the seasons. In the bar, gins infused with herbs and fruit from the garden continue the forest theme. Foraging trips are also available. Rooms from £139. Beaulieu Road, Brockenhurst, Hampshire SO42 7QL



40 minutes, serves 4, easy

butter 100g

onion 1, chopped

thyme 2 sprigs

arborio risotto rice 250g

white wine a dash

chicken stock 2 litres, kept simmering

wild oyster mushrooms 150g, fried in

a little butter

double cream 100ml

Old Winchester cheese or parmesan 100g, grated

coppa ham 6 slices

flat-leaf parsley chopped to make 2 tbsp

olive oil

Melt 25g of the butter in a thick-bottomed pan. Add the onion and thyme and cook until soft. Then add the rice and cook, stirring for 2-3 minutes. Add the white wine and bubble until reduced.

Slowly start to add the stock and keep cooking on a low/moderate heat until the rice is al dente. (you may not need all the stock)

Stir in the mushrooms, cream and cheese. At the last minute, add the remaining butter and season. To finish, arrange the coppa on top, scatter over some parsley and drizzle with a good-quality olive oil.


PER SERVING 848 kcals, protein 24g, carbs 54.8g, fat 60.5g, sat fat 30.9g, fibre 1.8g, salt 6.31g

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