THE Pig group of award-winning hotels and restaurants is set to expand after its parent company was sold to a private equity firm.
The business, which has hotels in the New Forest and Studland, said it would be looking to acquire and develop more venues following the deal.
Co-founder Robin Hutson will keep a stake in parent company Home Grown Hotels Limited and remain as chairman after the sale for an undisclosed sum to an affiliate of KSL Capital Partners.
Tom Ross, previously group operations director at the company, has become managing director.
The first Pig Hotel opened in Brockenhurst in the New Forest in 2011 and the group now consists of eight sites, including the Pig on the Beach at Studland and the Pig in the Wall in Western Esplanade, Southampton.
Tina Yu, principal at KSL Capital Partners, said: “Having been admirers of what Robin has built over the last decade, we could not be more excited to work hand-in-hand with him and the entire team, and to help continue the growth of the Pig.
“The team at the Pig has created something truly unique and exceptional: hotels set in the English countryside which are dedicated to providing genuine hospitality and are at the forefront of environmental responsibility. We look forward to being part of this journey and supporting the management team.”
KSL has invested exclusively in travel and leisure businesses for more than 30 years.
With KSL’s backing, the company “will seek to add additional Pig hotels through the acquisition and development of complementary properties throughout the UK”, the business said.
Robin Hutson said: “This is an exciting opportunity for us all at the Pig to focus on the future with an experienced team specialising in hospitality.
“KSL invests in some of the most iconic and well-known hotels in the world and has had great success preserving what makes each asset unique.
“The investment will allow us to continue to grow and expand our collection, while offering our guests the same home away from home quality they expect at each of our hotels.”
Each Pig hotel has around 30 rooms and a kitchen garden. Ingredients that cannot be grown on site are mainly sourced from within 25 miles.