Solent Clams Marsh Samphire with White Wine and Crispy Sea Lettuce Crisps

JAMES GOLDING ANNOUCNES HIS SIGNATURE DISHES FOR THE PIG

5th July 2011, 11:42am

Set against the stunning backdrop of the New Forest and due to open its doors on 25th July, The Pig represents a new style of country hotel.

Although boasting 26 bedrooms, The Pig prefers to describe itself as a 'restaurant with rooms', giving some indication of how important its culinary offering will be.

The menu has been created by chef James Golding, a local Dorset boy who arrives at The Pig via Le Caprice, J Sheekey and Soho House, New York.

Since he returned to his home on the south coast four years ago, James has been increasingly inspired by the region and its unique produce, from both forest and sea. At the same he has supported small producers and become a passionate advocate of provenance and seasonality.

The menu at the standalone restaurant will be simple British garden food and reflect James' passion for sustainability. All the ingredients, where possible, will be sourced locally and from The Pig's own walled garden.

In fact food at The Pig is very much a team effort; James will be assisted every step of the way by his two trusty lieutenants, Mike Kleyn and Garry Eveleigh.

Kitchen gardener Mike spent five years as Head Gardener at Babington House, bringing the walled garden there back into production.

Prior to Babington he looked after the container garden at the River Café in London for two years while also working as a volunteer at the famous Chelsea Physic Garden. Mike's brief at The Pig will be to actively search out and cultivate more unusual ingredients with which James can work his magic.

The Pig's very own Bear Grylls meanwhile, forager Garry Eveleigh, has been gathering wild food from the woods of the New Forest and the shores of the Solent since he was a boy. Garry will not only be on the hunt for fabulously fresh ingredients to set before diners at The Pig, but will be guiding them on foraging expeditions in and around the New Forest.

The Pig's menu will change on a regular basis, even daily, to reflect the best available produce that has been sourced by James and his team. Depending on the season, diners can expect dishes of the calibre of:

Solent Clams & Marsh Samphire with White Wine and Crispy Sea Lettuce Crisps

Tatchbury Farm Black Pudding & Hampshire Duck Egg with Coleman's Mustard Dressing and Borage Flowers

New Forest Wood Pigeon Salad with Cherry Tomato Dressing & Walled Garden Leaves.

A three course dinner, excluding wine, will cost around £35.

The Pig is the latest brainchild of Hotel du Vin co founder, Robin Hutson. Working in tandem with marketing guru David Elton and co-investor Jim Ratcliffe, Hutson intends The Pig to be a completely fresh and imaginative approach to the country hotel.