Review: The Pig at Combe, Honiton, Devon
PUBLISHED: 13:31 09 April 2018 | UPDATED: 13:31 09 April 2018
Charlotte Skidmore trots over the border to the Pig at Combe
I’ve made it pretty well known over the years that I’m a big fan of the Pig Hotels and I grab every opportunity I can with my two trotters to visit them. The latest on my ‘hit list’ was the Pig at Combe, a beautiful country house set in acres of land in North Devon.
Upon arrival at the Pig there was a certain familiarity about the hotel, with similar decor and themes to its sister hotels running throughout. But each Pig makes its own hoof mark on the hotel industry with unique layouts, rooms and features.
The only word I can use for our room, The Hay Loft, is ‘stunning’. With its four poster bed, open plan lounge with slipper bath in the corner, separate bathroom with twin sinks and huge shower and separate toilet, it was breathtaking and the Somerset-made Bramley toiletries were a great addition (I’m a fan). I slept like a baby in the super kingsize bed, in fact better than I do at home.
I always have great expectations of the food at the Pigs and this was no exception. My night started off with a couple of fabulous mocktails and an absolutely delicious non-alcoholic gin and tonic (who knew this was a ‘thing’ because I didn’t?). The drinks menus are enormous at the Pig at Combe and unique in so many ways.
We enjoyed a combination of ‘piggy bits’, ‘fishy bits’ and ‘garden bits’ - namely pork crackling with apple sauce, fish cakes with lemon and parsley mayo and beetroot flatbread - with our pre-dinner drinks next to the fire and what a fabulous atmosphere it was.
For dinner it was the Exmouth mussels and brandy mayonnaise on sourdough for me and sardines with rhubarb and garden herbs for my dining partner. Both tasted deliciously fresh and little wonder as the Pigs have a 25-mile policy, which means all produce is sourced from within 25 miles - many of the ingredients I must say you can actually see growing on the land at the Pig at Combe.
For main it was the warming smoked bbq featherblade beef for me and the sirloin steak for my dining partner. My beef was beautifully tender with a tangy sauce and the texture of the cavelo nero set it off beautifully.
The sirloin steak was described as ‘very tasty’ but it was clearly undercooked - more rare than medium unfortunately. The triple cooked chips and cauliflower cheese however are two sides I would highly recommend.
After dinner it was back to our stunning room to relax.
The breakfasts at the Pig hotels are as much of a highlight as dinner so do yourself a favour and book in. But make sure you borrow some wellies and look around the beautiful grounds the next morning as well, to work off all that indulgence.
We loved the hotel and we remain faithful piglets.