Hogget Kitchen

Hogget Kitchen was born out of conversations over shared food.

Local and seasonal food is absolutely central to our menu and to the experience. We use a nose to tail approach when it comes to all the meat we prepare and do all the carving and butchering ourselves in-house – ensuring the best possible cuts of meat and the least wastage.

All the pickling, bottling, charcuterie, smoking, brining and more is also done by hand in-house – skills we are passing on to our staff as we work preserving the techniques for future generations of chefs.