The Pig and the Big Green Egg
The Pig and the EGG
The food at The Pig hotels is many things – vibrant, generous, beautifully balanced. One thing it’s not is complicated. “It’s simplicity,” says executive chef Andy Wright of his approach to cooking. “It’s not faffing with anything too much. It’s letting great ingredients from the garden speak for themselves.” Those gardens are key: each hotel has its own substantial plot of land where those ingredients are grown or reared.
It’s no surprise, then, that The Pig hotels have begun incorporating the EGG into their outdoor spaces. “The Big Green Egg works perfectly with that kind of cooking,” says Andy. “Within that cooking space, you can really maintain the moisture in the food, and the flavour from the charcoal is amazing.” We headed to The Pig in Brockenhurst with our brand-new Rotisserie 2.0 to seek some spit-roasting inspiration.
PRE-ORDER: A turn for the better
On our visit to The Pig in Brockenhurst, we were excited to test out the brand-new Rotisserie 2.0, the lighter, simpler, more economical evolution of one of our most popular accessories. Launching in October and available for pre-order to members of the Big Green Egg Club, the Rotisserie 2.0 unlocks the EGG’s eighth cooking mode: spit roasting. There’s something primal and beautiful about the turn of a spit over glowing coals – a slow, deliberate process in which every turn deepens the flavour and adds to the spectacle.
A chat with Andy
With the Rotisserie 2.0 thoroughly put through its paces, we sat down with Andy to hear about the infectious camaraderie of a busy kitchen, the joy of growing food in your own walled garden, and the power of the EGG to take simple cooking to a new level.
The whole hog
Across The Pig hotels, all three models of the Big Green Egg are currently in use. Each has its own special appeal – from the portability of the MiniMax to the sheer scale of the XL – but all offer the same unrivalled control, durability and versatility. The new Rotisserie 2.0 is available in both Large and XL sizes.
About The Pig
The Pig is a group of 10 hotels and a pub, dotted around southern and central England. The hotels are essentially restaurants with rooms, with the food playing as big a role in their appeal as the comfortable, characterful accommodation. Perhaps the most distinctive feature of each location is a kitchen garden, from which the chefs have access to seasonal vegetables, fruits, herbs and meat of the very highest quality. Almost everything that can’t be grown or reared on site is sourced from small producers within a 25-miles radius.
