Those who recognise the view of Godrevy Lighthouse from our front cover won’t be surprised to hear our focus this edition is North Cornwall. We love to get the first scoop on exciting UK travel news here at British Travel Journal, so the launch of Una St Ives made it to the top of our travel agenda, as did one of our all-time favourite hotels, The Headland, Newquay – with the launch of their luxurious £10 million Aqua Club swimming and spa sanctuary.
While in Cornwall's beautiful Carbis Bay we had the pleasure of meeting renowned British chef Adam Handling at his latest restaurant, Ugly Butterfly and chatted to him about cooking and his passion for zero-waste. Whether you want to go glamping, have a house to yourself or discover the latest hotels this summer, we tell you where to look in our Travel News and suggest ten incredible summer staycation ideas in our Unique Luxury Breaks. From new gardening, cycling and surf-school experiences to food, drink and vineyard tours we are spoilt for choice this year!
“It’s my train
“It’s my train set,” he says, grinning from ear to ear. “Wine is a bit of a passion of mine, I am quite partial to the odd glass. So, it's very exciting. All the team are involved in the pruning and picking, and we’ve all adopted a row.” With Robin’s eyes firmly on the vines, it is son Ollie who oversees THE PIG’s allimportant kitchen gardens and has done ever since their conception. Robin's other son, tattoo artist Will, has also recently made his distinctive mark by creating striking treasure map-esque illustrations that feature in the hotel group’s brand-new book, THE PIG: 500 Miles of Food, Friends and Local Legends (see page 98). Released in May 2022, this lively and energetic coffee-table compendium celebrates the several counties that THE PIGs now call home, shining a spotlight on the unique produce and flavours associated with each one and the cast of characters that all play their part, from scallop divers and surfers to farmers and foragers. FIRST PAGE: ROBIN AND JUDY HUTSON. PREVIOUS PAGE CLOCKWISE FROM TOP: BEDROOM AT THE PIG-AT COMBE; WISTERIA AT THE PIG-NEAR BATH; RESIDENT PIGLETS; CHEFS FORAGING AT THE PIG-AT HARLYN BAY; PICTURED CLOCKWISE FROM LEFT: A MEAL AT THE LOBSTER SHED AT THE PIG-AT HARLYN BAY FRESH EGGS FOR BREAKFAST; THE VINEYARD AT THE PIG-IN THE SOUTH DOWNS; HERB GARDEN AT THE PIG- AT COMBE
“ For those who prefer glamping there are six brand-new shepherd huts, each with built-in stargazing roofs and wood fires. ” “ [The vineyard] is [like] my train set. Wine is a bit of a passion of mine, I am quite partial to the odd glass. So, it’s very exciting. All the team are involved in the pruning and picking, and we’ve all adopted a row. ” “We like to work with people that we like to work with, and I hope that comes through in the book. There are some very interesting, wonderful characters,” Robin explains affectionately. As well as mouth-watering recipes and some handy gardening tips, the book also provides a potted history of each remarkable building, and some truly riveting and often heart-warming stories and anecdotes of how Robin and Judy are connected to each one, making THE PIG feel even more personal than ever. “We’ve opened three new hotels since the last book (THE PIG: Tales and Recipes from the Kitchen Garden and Beyond), and I felt it was time for an update. I was proud of the first book, and I like it a lot, but I felt it was safe. It was a bit 'John Constable' for me. A bit sweet! I felt that there was more of a story to tell.” Indeed, there is. And how about the next chapter? Before we part ways I ask if there are plans afoot for further additions to the much-loved piggy litter? “Yep,” says Robin, smiling. “And there could be more vineyards too…” BritishTravelJournal.com 29
