A busy week at Wild Things!
It’s been a busy couple of weeks at Wild Things!
We started with our second Feast on the Farm on 4 July — a long summer evening of food, fire and good company at Wendling Beck Market Garden.
The menu made the most of what’s growing around us, from ember-baked beetroots with St Jude curd, blackcurrant leaf oil and pickled blackcurrants, to blistered courgettes with yellow pea hummus and wild marjoram. We shared slow fire-cooked lamb, planked trout with cucumber, agretti and burnt lemon, and finished with blackcurrant and nocino tiramisu.
Huge thanks to our great team of chefs and FOH on the night, and the Market Garden team for using their beautiful space!
Then came another Thursday evening of pizzas in the glasshouse, our Saturday bakery pop-up, and a very lively Sunday at the Norwich Lanes Fair.
A huge thank you to everyone who came to eat, collected bread and pizzas, stopped for a chat, or found us in the Lanes. It’s been full-on, but so lovely to see Wild Things gathering momentum.
Our new seasonal pizza menu is now live and available to order
Order here: Sourdough pizza night from 4pm
And our next Feast on the Farm will take place on Saturday 8 August — another relaxed evening of seasonal food, fire cooking and long tables at the market garden.
Lola, Richard and the Wild Things team x
Wild Things, Wendling Beck Market Garden, Nature's Corner, Fakenham Road, Hoe, NR20 4HA, United Kingdom
First Feast at the Farm
Thank you so much to everyone who joined us for our first Feast at the Farm at Wendling Beck Market Garden.
It was such a lovely evening around the table, celebrating early summer, fire and harvests from the Market Garden team and the surrounding landscape.
Menu highlights included a foraged woodruff cocktail, ember-baked baby carrots, salad leaves, mangetout and early summer herbs from Wendling Beck Market Garden, local asparagus, ‘hummus’ made with Hodmedod’s naked yellow peas, and Suffolk venison served two ways: slow-cooked shoulder and grilled marinated loin.
We finished with a burnt honey tart made with Hodmedod’s YQ flour, grown in Suffolk’s Deben Valley, served with local strawberries and foraged elderflower syrup. The honey, from Venetia Rist, came from the Wendling Beck surrounding landscape and was the most floral we’ve ever tasted!
Huge thanks to Alex, Rosie and the Market Garden team for hosting us, to Ark Wines for the drinks, and to Ali Hewson for the beautiful platters.
Our next feasts are:
4 July
8 August
The next menu is coming soon, shaped as always by what is seasonal, fresh and available from the farm and local suppliers.
Coming up this week:
Thursday
Sourdough pizza night from 4pm
Saturday
Bakery pop-up, with lunch and coffee
Coming soon:
Guest Chef Suppers
Dates TBC
Collaborative evenings with guest chefs and seasonal menus.
Reservations coming soon.
With thanks,
Lola & Richard
Wild Things