First Feast at the Farm

28 May

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.

Book here

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.