The Pig’s founders Robin and Judy Hutson, recently retired from their roles after 14 years

THE founders of the iconic New Forest-based Pig Hotel group, Robin and Judy Hutson, recently retired from their roles 14 years after launching the first Pig in Brockenhurst.

The pair, who have spent a lifetime in hospitality, stepped down from their roles as chairman and creative director at the close of 2024 to spend more time with their families and enjoy travelling a little more. Both will remain involved as shareholders.

Robin, who is continuing in his role as chairman of the Lime Wood Group, as well as the English sparkling wine company Sugrue South Downs, says the success of the Pigs has been unpinned by its award-winning staff apprentice and training schemes and staying focused on what the venues do best.

This commitment to providing training opportunities for staff was recently recognised when Home Grown Hotels and Umbrella Training were awarded the best training partnership award at the National Training and Apprenticeship Awards in Liverpool.

Robin said: “We’ve always had a very robust training program and we’ve doubled down on that. We have many, many more apprenticeships and training programmes than we ever used to offer.”

The Pig hotels emerged well from the Covid pandemic because they had “earned their stripses” for being a decent employer, said Robin. “We didn’t throw our teams under the bus when it got difficult,” he added.

Prior to launching The Pig, Robin was general manager of New Milton’s Chewton Glen Hotel, before co-founding the Hotel du Vin chain. He and Judy launched the first Pig at Brockenhurst in 2011 with a focus on blending informal luxury with exceptional, locally sourced food.

The leadership of The Pig Group remains with Tom Ross, who became chief executive officer in May 2023 after stepping up from his previous role as managing director. He has been with The Pig group since 2013.

The firm’s well-established apprenticeship scheme has also led to better staff retention, and helped train the next generation of chefs.

Tom said “I think the ability for us to bring young chefs in and bring them up through the ranks has been fantastic – we have around 70 apprentices in our kitchen and 170 or so have gone through the business.”

The Pig group now has nine hotels, including a recently opened Cotswolds Hotel which has become the busiest in the group. Two more hotels are in the pipeline – The Pig on the Farm at Stratford Upon Avon and Groombridge Place just outside Tunbridge Wells. The head offices of the group are based in Lyndhurst

Robin says the growth of the business has also created opportunities for staff to move up through the ranks. “We can put a career path in front of people and that has been absolutely at the backbone of what we’ve been doing over the last decade.”

Turning to changes in the hospitality industry after Brexit and post-Covid, Tom says the wellness industry is booming. There is a possibility that The Pig at Brockenhurst will develop its spa and treatment facilities, he revealed.

“We have had these brilliant potting sheds, which are really simple but a brilliant concept that fit very well within The Pigs, and at some sites we have an opportunity to grow that slightly,” said Tom, continuing: “There are things we are exploring at Brockenhurst.”

“There are some amazing spas – so whatever we do has to be very much in keeping with The Pig but I think wellness is such a growing and hugely popular part of our sector – it’s obvious that we would look at it,” he added.

Known for its “restaurants with rooms” philosophy, each Pig hotel features a thriving kitchen garden and a team of gardeners who work hand-in-hand with the chefs. The group’s 25-mile menu places a strong focus on fresh, home grown produce, and nurtures close relationships with local suppliers.

Pig hotels are usually set in the countryside and are designed to offer a relaxed atmosphere, blending laid back luxury with country charm.

Robin admits he has always been “obsessional” about finding “the very best properties”.

He said: “It would be very easy for us to go out tomorrow morning and buy another 20 properties, but to find one or two exceptional properties is a great deal more challenging, and that is why our progress has always been one of steady growth.”

Each Pig hotel is a listed building including two Grade I listed properties at Combe in Devon and Kent, which can present huge challenges. “The challenges around planning are difficult,” said Robin. “From a development prospective it has become ever more difficult in recent years, and that slows progress considerably.

“We do feel desperately let down by the government because they fail to see the importance for these small businesses.

“We are a good employer; we invest hugely in the local economy. Our strategy is always to buy local – we have made a virtue out of the 25 mile-menu.”

Looking to the future, Tom says The Pigs are well placed to navigate a difficult period for the hospitality industry by recognising what they are “really good at and doubling down on that”.

“When people come to stay with us and eat with us they have a fantastic experience – that is the simplicity of what we do,” said Tom, continuing: “We are ensuring that we do what we do really, really well and not overcomplicate it. This year we are spending more on training and working closely with the team to ensure guests are having a great experience.”

While Robin will remain involved in The Pig Group as a shareholder, he says the object of stepping back was to allow himself and Judy to have more time for “family, travel, leisure and some long lunches”.