The award-winning hotel and restaurant group THE Pig is set to expand after the sale of its parent company to a private equity firm.
The company, which has hotels in the New Forest and Studland, said it would seek to acquire and develop more sites after the deal.
Co-founder Robin Hutson, who lives in Winchester and also founded the Hotel du Vin in the city in 1994, will retain a stake in parent company Home Grown Hotels Limited and remain chairman after the sale for an undisclosed amount to a subsidiary of KSL Capital. The partners.
Tom Ross, previously the company’s group operations director, has become chief executive.
The first Pig Hotel opened in Brockenhurst in the New Forest in 2011 and the group now consists of eight sites, including Pig on the Beach in Studland and Pig in the Wall in Western Esplanade, Southampton.
Tina Yu, Director of KSL Capital Partners, said, “Having been admirers of what Robin has built over the past decade, we couldn’t be more excited to work hand-in-hand with him and the whole team, and to help continue the growth of the Pig.
“The Pig team have created something truly unique and exceptional: hotels in the English countryside that are dedicated to providing genuine hospitality and are at the forefront of environmental responsibility. We look forward to being part of this journey. and support the management team.”
KSL has been investing exclusively in travel and leisure businesses for over 30 years.
With support from KSL, the company will “seek to add additional Pig Hotels through the acquisition and development of complementary properties across the UK”, the company said.
Robin Hutson said: “This is an exciting opportunity for all of us at Pig to focus on the future with an experienced team specializing in hospitality.
“KSL invests in some of the most iconic and well-known hotels in the world and has achieved great success in preserving what makes each asset unique.
“The investment will allow us to continue to develop and expand our collection, while providing our guests with the same home-from-home quality they expect in each of our hotels.”
Each Pig hotel has about 30 rooms and a vegetable garden. Ingredients that cannot be grown locally mostly come from within 25 miles.
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