Your special day will include: - Welcome lunch in the 18th-century threshing barn
- Wood-fired cookery session with Gill Meller
- Charcuterie demo with Steven Lamb in our purpose built cookery school
- A "pick and nibble" tour of the River Cottage Kitchen Garden and the chance to roll your sleeves up and plant your own seed trays to take home.
- Intimate meet and greet with Hugh in our iconic 17th-century farmhouse. He'll be chatting, signing books and telling tales from the past 20 years.
- A spectacular 10-course feast featuring the finest seasonal ingredients accompanied with paired drinks.
For the first event, Hugh and his talented team of chefs created a menu using the finest seasonal ingredients. There was our own mutton loin cooked 'dirty' in the embers of the wood fire served with charred kale shoots. An old favourite of Hugh's, nettle and celeriac soup, that was topped with a poached oyster and a douse of wild garlic oil. PSB served with sea beets, anchovy dressing and a burnt leek aioli. Plus some of smoked Chew Lake trout that Hugh brought from home which was served with yoghurt, wild chives, sorrel and crispy English lentils. The menu for June will of course, change and you can expect some delicious summer updates. This is a unique opportunity to join Hugh and the team for an afternoon and evening of activities, celebration and feasting. |
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