Hotel review

The Pig in the South Downs hotel reviews

Food and drink
For breakfast, the eggs and tea are piping hot, as they should be. A two-acre vegetable patch was dug in 2017, so it’s long established and provides chef Kamil Oseka, previously at Pig at Bridge Place, with peppers and tomatoes, stone fruit and edible flowers.

Artwork from the salonJake eastham

The area
What may be a revelation is the location in the heart of Britain’s wine country, a tourist route still unexplored by many travelers. Hutson wants The Pig in the South Downs, which planted its own 4,000-foot vineyard in 2020, to be “a beacon” for the wine community. Along with the 40km dining menu, The Pigs now sell around 30,000 bottles of English sparkling wine from 52 wineries each year, and the placement of the latest addition is perfect for the vineyard leap. Heavy goods vehicles such as Ridgeview, Wiston, Bluebell and Rathfinny are easily accessible by car.

The service
The staff are young, warm and confident, a mix of enthusiastic new faces from the area, most of whom had never worked in the hospitality industry before, and seasoned managers such as Hotel Manager Mairead Gleeson who came from Soho House.

Eco-effort
Living up to The Pig’s usual high standards, especially when it comes to food and drink, the team has drastically cut air miles by sourcing only locally and ethically grown ingredients.

Chicken Shack Room ExteriorJake eastham

Accessibility for people with reduced mobility

The ground floor rooms and the hotel garden are wheelchair accessible, with gravel tracks around the property.

Nothing more to add?

Arundel is the UK’s first bee-friendly town and has successfully re-invaded Dalmatian pelicans in nearby wetlands. If you can tear yourself away from your freestanding tub or well-stocked table, step outside and explore the South Downs and all they have to offer.

Hotel address: The Pig in the South Downs, Madehurst, Arundel BN18 0NL
Website: thepighotel.com
Telephone: +44 345 225 9494
Price: Double from £ 165


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