THE PIGs are really restaurants with rooms and kitchen gardens. The hotels were created in 2011 with THE PIG, Brockenhurst and our litter now consists of five hotels.
THE PIGs are really restaurants with rooms and kitchen gardens. The hotels were created in 2011 with THE PIG, Brockenhurst and our litter now consists of five hotels, THE PIG- in the wall, THE PIG- near Bath, THE PIG- on the beach and THE PIG- at Combe. With three more new openings on the horizon.
We are proud of what we do, so created an Award winning Apprenticeship Scheme, to share our knowledge and cultivate the next generation of chefs.
We have an obsessive commitment to home grown and local produce, THE PIGs celebrate the seasons and use only the best, freshest and most authentic foods and ingredients. It is all about our kitchen gardens, they are the beating heart of each operation… everything is driven by the gardener/forager and chef – they grow and find the food – the chef then creates the menu; uncomplicated and simple British garden food, true to the micro seasons with the emphasis squarely on fresh, clean flavours. From seed to plate is crucial to who we are, and what we can’t grow ourselves, we source from within 25 miles. We actively avoid ingredients that are not local!
We are not an intimidating suit and tie/fine dining establishment, we are relaxed, friendly and welcoming!
Throughout the programme you will have the opportunity to work your way around the various sections in our award-winning PIG kitchens. Starting with the basics knife skills and practical cookery moving on to the more exciting things like butchery, foraging and growing your own produce. Back to the more serious stuff, we also cover everything you need in the way of Food Hygiene, Manual Handling, COSHH, Fire Training, and even aspects of the running of the hotel.
Working with the Head Chef and Kitchen Brigade, you will learn how to work in an environment which is driven by the availability of ingredients produced on the premises and within a 25-mile radius of each PIG.
In the initial few months you will be shadowing a more senior chef until you find your feet. In return for your hard work and dedication, we make sure that our apprentices get varied experience covering all sections and participating in what makes THE PIGs special.
The Fun Bit!
You will be assigned a Chef Learning & Development Manager who will guide you through the qualification, with regular visits and observations, and have continuous support of the kitchen team. You will also get to experience all the things that make THE PIG unique, such as…
- The Kitchen Garden
You will learn how the Kitchen Gardener manages the growing of produce, utilising fruit cages, poly tunnels and green houses. You will develop skills and knowledge around planting, rotation and harvesting seasons, whilst spending time with the garden team.
You will learn about wild plants and foraging on both sea and land with the help of foraging professionals, some of whom have over 40 years’ experience!
- Animal husbandry
You will learn the skills required to run a smallholding.
You will attend bee keeping courses –to enable you to understand the production of honey and the importance of bees to the environment.
- Advanced Butchery
You will learn butchery techniques and work alongside our very own butcher to produce both popular and more unusual cuts of meat.
- The Smoke House
Working with a traditional sawdust fuelled smoker, you will learn techniques for smoking salmon, fish, salt, chillies and herbs.
Working with THE PIG’s Chef Director James Golding and Master Butcher Alan Bartlett, founders of the Hampshire based company A Pinch of Salt, you will learn the processes involved in the production of a large range of produce ranging from 18-month air dried hams to red wine salamis and chorizos.
Of course, not all of your time will be spent in the kitchen! You will have the opportunity to meet up with other Apprentice Chefs and have some great experiences. This year we made a variety of bread with Master Baker Richard Bertinet, had chocolate training with Top Chocolatier Mark Tilling, and even made cheese at a local dairy Lyburn.
So not your average apprenticeship!
We are looking for a dedicated, passionate candidate who wants to progress in their career as a chef. Willing to listen and take direction. Able to adapt quickly when moving to different section around the kitchen.
Apprentices will receive training, but general knowledge and passion for food is important. Basic knife skills and an understanding of working clean and time management would be ideal.
Important Other Information
It will be shift work, so some late finishes/early starts. Our hotels are all quite rural and haven’t got the best public transport links, so having your own transport is preferable.
You may get the opportunity to work at one of the other PIG hotels to assist with our Smoked and Uncut music festivals, but all travel expenses are covered.
There will be long periods of time working on your feet in hot busy kitchens. This is a pressured environment due to high volume of customers and expectations from an award winning restaurant.
You will have to work some weekends and possibly Christmas day or New Year’s Eve.
Our food in Simple Modern British but we still require you to present it with care and attention.
We are not a shouty sweary kitchen but do expect you to work well in a team and follow instructions.
What excites you about the PIG apprenticeship?
If you were to cook a meal to show your skills what would it be?
Who’s your food hero?