We had our 2019 staff Christmas lunch over at the Pig Hotel in Brockenhurst and had a great time there.
Logistically not the easiest for all of us to get to. Trains for some, some drove and then acted as a taxi to the station and back. I also left my car as I needed to take a box of presents in and collected it two days after.
I wanted to go there because it was different and a lovely setting. I also wanted people to take a walk around the hotel's amazing veg and herb gardens, as well as seeing the pigs. We were so busy having a fun time that we missed out on that.
We had the Green Room, a private dining space that can seat up to 14 people, and keep our noise fun and shenannigans away from the main restaurant. We were well looked after by the one member of staff, who I have now learnt was working his first day serving.
The Pig Hotel's pork crackling is simply the best. One member of our team liked them so much that they brought another plate out as part of his dessert!
Monastrell - ‘Ecologico’, Bodegas Castano, Spain
Barbera - Alasia, Piedmont, Italy
Merlot/Grenache - Les Vignes de L’Eglise, Cotes de Thau, Languedoc, France
Chardonnay/Moscatel - En La Parra, Spain
Fiano - The Swooper, South Eastern Australia, Australia
Chenin Blanc - False Bay, Western Cape, South Africa
The Chalkstream trout was amazing. I first had it as Urban Reef and thought wow, this is a nice thick piece of trout.
