James Golding

Uncomplicated, simple British food, is how the menu at The Pig Hotel, in Hampshire, is described. It’s a hotel where forager and gardener are as much part of the team as the sous chef.

Chef James Golding has been at the helm since The Pig opened in 2011.

James’s influences have come from a childhood spent in Hampshire and in and around New Milton and New Forest where shooting, fishing and foraging were simply a way of life. With an Italian maternal grandmother, there was a family ethos of spending time with food and family, and home-made pasta was a favourite.

At 16, James moved up to London for a Specialised Chef Apprenticeship Course, going on to work at The Savoy under acclaimed chef Anton Edelmann for four years.

He progressed to Le Caprice, J Sheekey and Soho House, New York.

It was when he moved back to Hampshire, to relocate and raise his young family, that James realised the wealth of produce that could be locally provided by New Forest producers. He has been more and more inspired by the region and what it can offer; the forest, the farms and the sea.

Since its opening, The Pig has been a storming success. The reputation for its cuisine, innovative menus and provenance of its ingredients have been tremendous; and, rightly so. It has been a whirlwind for James who is delighted that the concept of garden and greenhouse to dinner plate has been embraced by diners.

The Pig Hotel, Hampshire
Enjoy locally sourced and foraged ingredients served in a traditional country kitchen setting in our New Forest restaurant.
More about this venue

Cuttle Fish

By chef James Golding


For the white bean purée, soak the beans overnight in cold water in the fridge. Sweat off the vegetables with herbs and garlic then add white wine and chicken stock. Season and simmer until cooked. Add butter at the end of cooking, blend in the Vitaprep until smooth and adjust seasoning and consistency.

For the pickled chard stalks, put all the ingredients apart from the chard together in a pan and bring to the boil. Cut the chard into strips and pour the pickling liquor over until covered. Leave to cool and use as a garnish.

Next, the cuttlefish needs to be cleaned and cut into manageable pieces. Season with salt and pepper and char grill until tender.

The sliced chorizo needs to be heated in a warm pan until some oil has been released and can be used as the dressing.

To serve, place some of the bean purée on the base of the plate with the cuttlefish on top and dress the plate with the chorizo and the pickled silver chard.

The Pig Hotel, The New Forest, Hampshire.

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information

Click here for more information about Chef James Golding.

Ingredients for four main course/six starter servings:

Bean Purée

  • 500G White Beans (Haricot)
  • 1⁄2 Onion
  • 1 Stick Celery
  • 1⁄2 Leek
  • 2 Cloves Garlic
  • Sprig Thyme & Rosemary
  • 100Ml White Wine
  • 1⁄2 Pt Chicken Stock
  • Bay Seasoning

Pickled Chard Stalks

  • 1Ltr Water
  • 125Ml White Wine
  • 125 Ml White Wine Vinegar
  • 100G Sugar
  • 1G Thyme
  • 2 Juniper Berries
  • 1 Bay Leaves
  • 1G Coriander Seed
  • 1⁄2 Star Anise
  • 16 Large Leaves Of Chard
  • Cuttlefish & Chorizo
  • 1 Cuttlefish (Washed & Prepped)
  • 1⁄2 Stick Of Chorizo (Sliced)
  • Salt & Pepper
  • Cress

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