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For us sustainability is a big subject, so here at Eden we were delighted to be visiting The Pig on the Beach. Like us, their food tells a real story of sustainability.

From garden to plate is The Pig's philosophy, ingredients for the dishes are sourced as locally as possible. The Pig On The Beach features a Kitchen Garden Restaurant,  what can't be grown in their extensive vegetable and fruit beds, will be sourced within a 25-mile radius. This is reflected in the "25 Mile Menu" which changes daily to include ingredients from the hotel's forager as well as the garden and local suppliers. The vegetable garden produces courgettes, fennel, pea shoots, beans and tomatoes to name a few. Fruit cages are planted with raspberries, blueberries and more. There are chickens and quails laying eggs daily and a resident forager who collects nuts and berries from the nearby forests and seaweed and salad leaves from the coast.

Dinner was served is a garden room restaurant, with wooden tables, garden chairs, plants and pots of herbs. Pretty plates of food use flowers, herbs, fruit and vegetables picked fresh that day. While deciding on what to have, we enjoyed some delicious "Fishy Bits" and "Piggy Bits” including – Hock Eggs with Colman’s Dressing, Saddleback Crackling & Apple Sauce and Salt Pollock Fitters.

To start we decided on the Purbeck Pork Belly Bacon with Roast Beetroot Crème fraîche, Crispy Buckwheat and Oyster Leaf. For main, we made the most of the fresh fish that Pig on the Beach offers and opted for a main of South Coast Hake with Dorset Cockles. We also tackled the famous extraordinary chap: a pig mandible with still a few of its teeth. To finish off we enjoyed the  Dark Chocolate, Beetroot & Blackcurrant Fool, Dorset Yoghurt, Chocolate Brownie & Blackcurrant Sauce.

Breakfast the next morning was just as impressive.  A table full of local produce including freshly baked breads, home made jams, granola, local honey, eggs from the garden, fresh juices, homemade compote and more. We started with some homemade granola & yoghurt with poached fruit and then a went for the full “Pig Out” which of course included lots of sausages and bacon.