“What a fantastic evening – a lovely walk round the beautiful farm, followed by a magic summer feast of perfectly judged food” 2018 diner
Imagine an open fire, straw bales, a fairy lit barn, beautifully laid tables and, of course, delicious food made with our own, organic ingredients and you have the perfect picture of dinner on the farm. Our Pop-Up Dining evenings are the culmination of our deeply help belief in ingredients produced to the highest standards, cooked with care and creativity and eaten with like-minded people who share our belief that good food sustains a good life!
“…a fantastic five-course feast and a lot of food for thought into the bargain.” Salisbury Journal 2018
Each evening begins at 6.30pm with drinks and nibbles and then an opportunity to see a bit more of the farm and our livestock enjoying their free-range lives. We then return to the barn for a seasonal five course feast of mouth-watering organic food cooked just for you! All the food will be prepared in our own kitchen using meat and vegetables from the farm. Those ingredients we can’t supply ourselves will be carefully chosen from other local, organic producers who share our high standards of care and ethics in their production.
“…fine food in a rustic style, bursting with seasonal flavours in the unforgettable setting of the Blackmore Vale.” Blackmore Vale Magazine 2019
We’d love you to be a part of this unique experience so tell your friends, make up a party and join us for a fine time and fine food!
Book now by clicking here (booking fee applies)
“Your farm is beautiful and your cooking and hospitality pure magic” – 2019 diner
2020 dates are booking now – please email email@example.com if you’d like to be on our list to receive priority information about dates for 2021!
Saturday 13th June – Mid-Summer – inspiration for this evening will be drawn from wealth of produce now vibrant with mid-summer sun: young vegetables from the garden; fresh herbs; produce from the farm; local cheeses and indulgent puddings.
Saturday 11th July – High-summer – tonight’s menu celebrates the abundance of summer produce bursting from the farm and garden: new potatoes, broad beans, salads, meat grazed on clover-rich pasture, summer berries may all fill your plates with sweet, light-filled flavours.
Saturday 8th August – Late summer – lip smacking flavours for a summer’s evening. Tomatoes, Mediterranean herbs, grilled meats and the first apples in the orchard give us a bountiful selection making cooking a pure joy.
Each evening costs £60 per person to include welcome drinks, the five course meal and a refreshing tea to finish. Please bring your own wine, beer, cider or whatever your favourite tipple! We will keep it cool for you and won’t charge corkage.
For further information or to book, please email firstname.lastname@example.org or call 07810 628504.
To make a booking now, click here
Why not make a weekend of it? Our campsite will be open on each dining evening so you can either hire one of our beautiful bell tents, sleep in our gorgeous new Retreat Hut or pitch you own tent. Please see the Camping page for more details. Alternatively, we can send you a list of local B&Bs on request.
Each event will have a different menu, inspired by the season. As an award winning meat producer, we will feature our produce on all our menus but we are happy to cater to vegetarian & vegan diners as well – please inform us upon booking. We will also endeavour to allow for any dietary requirements you may have, just make sure you let us know when you book.
We aim for every evening to have a unique menu but below are a couple of sample menus from last year’s events:
- Home-made gnocchi, wild garlic pesto, bacon & rocket
- Asparagus, foaming hollandaise & borage flowers
- Pan-fried chicken breast, parsley cream, potatoes with lovage oil & poached radishes
- Wootton Organic cheeses with salad leaves & edible flowers
- Lemon & gooseberry tart, elderflower fritters & creme fraiche
- Shallot tarte tatin & chicken livers
- Courgette, fennel, broad bean, mint & fennel salad
- Leg of hogget with roasted beet & carrots and smashed new potatoes
- White Lake cheeses with salad leaves & edible flowers
- Honey wholemeal cake, elderflower & raspberry ice-cream, fresh honeycomb, honeycomb toffee & bee pollen