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The Pig Hotels has launched its first teatime experience, introducing Buttered and Baked across The Pig, The Pig-near Bath and The Pig-at Combe from December 2025.
The new addition marks the group’s first move into afternoon tea-style dining.
The menu offers a “more relaxed” interpretation of a traditional British teatime, featuring homemade sweet and savoury items served with unlimited tea, coffee and hot chocolate.
The entire menu, priced at £35 per person, is created by the in-house pastry teams. Ingredients will draw heavily on each hotel’s Kitchen Garden, alongside produce supplied by nearby growers and makers.
The introduction of Buttered and Baked follows increased demand from guests for additional daytime food offerings across the group.
Andy Wright, group head chef at The Pigs, said: “Teatime anywhere is such a heartening ritual, but we wanted to reinterpret it the Pig way – rooted in our gardens, shaped by the seasons, and served with that relaxed, no-fuss charm our guests love.
“This is not a dainty, white-gloved affair; it’s generous, rustic and full of flavour. We’re excited to introduce something our guests have been asking for, but with our own homegrown twist.”
The Pig Hotels has launched its first teatime experience, introducing Buttered and Baked across The Pig, The Pig-near Bath and The Pig-at Combe from December 2025.
The new addition marks the group’s first move into afternoon tea-style dining.
The menu offers a “more relaxed” interpretation of a traditional British teatime, featuring homemade sweet and savoury items served with unlimited tea, coffee and hot chocolate.
The entire menu, priced at £35 per person, is created by the in-house pastry teams. Ingredients will draw heavily on each hotel’s Kitchen Garden, alongside produce supplied by nearby growers and makers.
The introduction of Buttered and Baked follows increased demand from guests for additional daytime food offerings across the group.
Andy Wright, group head chef at The Pigs, said: “Teatime anywhere is such a heartening ritual, but we wanted to reinterpret it the Pig way – rooted in our gardens, shaped by the seasons, and served with that relaxed, no-fuss charm our guests love.
“This is not a dainty, white-gloved affair; it’s generous, rustic and full of flavour. We’re excited to introduce something our guests have been asking for, but with our own homegrown twist.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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