The HOG HOUSE

27/09/2024

22/09/2024

This is the view from our new space coming in 2025. Follow our page and Facebook to see updates. Thinking of staying here - get in touch

13/09/2024

Homemade onion bhajis and a freshly made curry -remember when it's gone it's gone.

13/09/2024

Captured in the early hours

13/09/2024

Caught on the cam 📷 last night

06/09/2024

We don't often get the chance to prepare a traditional English breakfast for our guests due to a lack of British ingredients here. However, for this special group, we made an exception and put together an English Breakfast Barbecue. We hope you all had a wonderful time! ....spot the cat

06/09/2024

Discover Casas del Rio just 35 mins away

28/08/2024

Picture perfect

27/08/2024

Get ready for the launch of our latest project. A once dilapidated space with crumbling brickwork, heavy and worn down. The views are amazing but the railings are something to be desired. Imagine a place where you can unwind with a cold beer or a glass of wine, basking in the romantic ambiance, as you watch the sun dip below the horizon and immerse yourself in the soothing sounds of nature. Stay tuned for the grand reveal!

13/08/2024

Up close with our regular visitor the Ibex.

08/08/2024

A porcine visitor

06/08/2024

I once faced criticism from an individual during a discussion about culinary practices. Without any insight into my cooking methods, he presumptuously asserted that I likely did not prepare my own stock—a task I take great pride in—and further insinuated that I would not consider utilising fish heads in my cooking, and not doing so meant I wasn't a cook. While I may not always employ fish in my dishes, admittedly fish is not my strong point, I certainly would use fish heads for stock if the occasion called for it. Cooking has long been a passion of mine, and I have only recently begun to fully embrace it. I take great joy in sourcing ingredients locally, (even if it's just a wild sprig of Rosemary), whether from my own garden or from farms, and wildlife within a few kilometers. It has been a significant achievement for me to create an Indian curry that rivals, if not surpasses, the quality found in restaurants, taking 1.5-2 days to prepare.

Additionally, I have relished the opportunity to experiment with exotic meats such as wild boar and venison, further expanding my culinary repertoire.
I don't consider myself a great cook, just a hobbyist really, and this week I'm hoping to try my hand at a Phillycheese venison steak roll, and The Terminator 🍔 Burger.......stay tuned, pictures will follow.

06/08/2024

The chickens are having a roam as the sun creeps over the top of the mountain.

06/08/2024

We had a visitor....

06/08/2024

The best way to start a day

26/07/2024

🇪🇸

26/07/2024

A walk in the forest

23/07/2024

"If you're growing tomatoes, you're farming."

Our first cherry tomato 🍅

09/07/2024

Tomatoes coming along nicely. I can't wait to see what they taste like.

04/07/2024

Sausage + onions with chickpea fritters and a cucumber salad.