The Pig at Combe taking bookings for July opening

The  Staff Canteen

The Staff Canteen

Editor 10th March 2016
The Pig at Combe is already taking bookings for its early July opening. Nestled in the Otter Valley near Honiton, Devon the 27 bedroom hotel has become the fifth property in the Pig collection along with other hotels based in the New Forest, Southampton, Somerset and Studland Bay.

pignearbath-4Just a 15 minute drive to Exeter, the soon-to-be renovated hotel will offer more in terms of produce than its other establishments. With three gardens including a vegetable garden, herb garden and infusion garden, the kitchen will be 'the heart' of the hotel and whatever can't be grown will be sourced within a 25-mile radius like the other Pig Hotels.

Robin Hutson, CEO of Home Grown Hotels said: "We're really over the moon with the building progress at THE PIG-at Combe – outside we are busy planting and seeing new shoots in the kitchen garden, and inside whilst deformalising the space we are renewing every pipe and wire, stripping off layers of varnish, and scouring the country for quirky and unique artifacts.

"Combe sits well within the footprint of our other four locations. Demand has been very high for the existing properties and our guests want more PIG’s in more locations but we will only create them if we find exceptional sites like this – possibly the finest hotel building in this neck of the woods."

Once the property has been converted the hotel will offer 17 spacious bedrooms in the main house with views overlooking Devon and a further 10 situated in the Georgian stable yard. Most rooms will have king size beds, free-standing baths, showers, in-room larder and KitchenAid espresso machine.

For more information please visit, www.thepighotel.com

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 10th March 2016

The Pig at Combe taking bookings for July opening