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This October, we are bringing the forest to the farm.
Chef Matthew Marshall will accompany our chef Stephen Gilmour to create a menu that highlights locally foraged ingredients (think pickled rose, wild mushrooms and candied pine cones). The menu will showcase both chefs' ethos of using local sustainable food whether that be farmed straight from our fields or foraged from the surrounding forests. Look forward to indulging in dishes like lamb-stuffed buns and quince tart.
Join us on October 30th at 5 PM.
This October, we are bringing the forest to the farm.
Chef Matthew Marshall will accompany our chef Stephen Gilmour to create a menu that highlights locally foraged ingredients (think pickled rose, wild mushrooms and candied pine cones). The menu will showcase both chefs' ethos of using local sustainable food whether that be farmed straight from our fields or foraged from the surrounding forests. Look forward to indulging in dishes like lamb-stuffed buns and quince tart.
Join us on October 30th at 5 PM.