The Pig at Combe takes shape as bookings open

The newest Pig hotel will open its doors in early July with bookings being taken from March 9 as the property begins to take shape.

The Pig at Combe in Otter Valley near Honiton, Devon, is the fifth property in the ‘Piggy’ litter, joining the Robin Hutson group alongside boutiques in Brockenhurst, Bath, Southampton and Dorset.

Now with the hotel gearing up to launch, details for the new 27-bedroom The Pig at Combe have been revealed and include a number of elements that break away from the norm.

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The entrance to the hotel and ‘Great Hall’ have been converted into the main bar, where guests will be greeted with a long bar, oversized sofas and chairs, along with an open fire, shaking up the traditional arrival experience.

The panelled banqueting room and drawing room have been turned into a more informal restaurant, complete with bare wood floors and restored shutters.

The former dining rooms have become cosy sitting rooms.

The garden space has been transformed into an atmospheric indoor-outdoor bar and dining area with wood fired oven, oversized tables and benches.

The previously unused attic floor in the main house has been converted into bedrooms, while the original Georgian stable block, also previously unused, has been turned into quirky ‘Horse Yard’ rooms.

The original Georgian kitchen has become a private dining room, with a ‘below stairs experience’.

The old laundry has been turned around to be home to its own private terrace and garden, while inside the walled garden, 2 potting sheds have been transformed into treatment rooms offering a range of ‘Piggy’ massages.

Two thatched Devon longhouses in the grounds will provide additional private cottage style accommodation.

The kitchen garden will become the ‘beating heart’ of the new addition, with three walled gardens – the vegetable garden, herb garden and infusion garden – providing much produce to the hotel’s kitchen and menus.

CEO of Home Grown Hotels Robin Hutson said: “We’re really over the moon with the building progress at The Pig-at Combe – outside we are busy planting and seeing new shoots in the kitchen garden, and inside whilst deformalising the space we are renewing every pipe and wire, stripping off layers of varnish, and scouring the country for quirky and unique artifacts. Combe sits well within the footprint of our other four locations. Demand has been very high for the existing properties and our guests want more Pig’s in more locations but we will only create them if we find exceptional sites like this – possibly the finest hotel building in this neck of the woods.”



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