For those with a vegetable garden, The Pig’s offering is a source of inspiration and envy among many, all of which thrives under the watchful eye of Group Head Gardener, Ollie Hutson.

This week’s ‘grow, cook, eat, arrange’ brings us a fantastic array of tips and recipes to take from Ollie’s expertise and bring into our own growing and cooking, drawing on a love of the natural world that’s spanned his entire life.

In this episode, discover:

• The Pig’s humble beginnings and the exciting expansion of its gorgeous hotels
• How Ollie, as Group Head Gardener, approaches the natural world and focuses on creating a ‘25 mile menu’
• What to sow in March and April to fill the ‘hungry gap’ in the kitchen garden
• Some of Ollie’s favourite recipes, taking inspiration from The Pig’s luxury menu

Ollie Huston: https://twitter.com/olliehutson85
The Pig: https://www.thepighotel.com/
Order Sarah’s book - A Year Full of Flowers: https://bit.ly/2TWHJcz
Order Sarah’s new book - A Year Full of Veg: https://www.sarahraven.com/products/sarah-ravens-a-year-full-of-veg

Get in touch: [email protected]
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