Cooking Over Fire | Vegetarian

Join us for a day in the woods celebrating the magic that happens when vegetables meet the flame, creating a selection of delicious vegetarian dishes surrounded by the crackle and pop of fires beneath the trees.
September 10, 2020

Start Time

10:00 am

end Time

3:30 pm

PRICING

£110 per person

The Woods

The Salt Box

Red Oak Barn

Priory Farm Estate

South Nutfield

Surrey RH1 4EJ

WHAT’S INCLUDED

Tea/coffee & refreshments throughout the day

Fire-lighting

Cookery Workshop

Vegetarian Feast

E-mail recipe pack

All ingredients, equipment and apron will be provided.

Here in the UK, we are blessed with a wide range of seasonal vegetables, many of which we love to feature on our menus. Cooking vegetarian dishes over the flame is a fantastic way of getting incredible flavour and texture, from coal-baking and char-grilling to smoking and hay-baking.

So much hard work and love goes into raising this beautiful produce from the soil to the plate, so we’ll also cover making the most of all parts of our vegetables, from root to fruit, ensuring nothing goes to waste!

 

Our food-filled adventure starts with a foraging walk up to our woodland glen, gathering a selection of wild ingredients on our way. We will give you tips on how to identify seasonal hedgerow edibles, highlighting the tasty morsels that nature’s larder has to offer. Depending on the season and the (ever-changeable) Great British weather, you may want to bring wellies to change into and a good waterproof is recommended.

 

After a restorative cuppa in our woodland kitchen (equipped with a large shelter in case of particularly uncooperative weather!), we will then turn our attention to the main business of the day; lighting our fires and cooking up a feast. You will learn to build, light and control the fire. We will guide you in your wood selection and teach you to spark your flame by demonstrating multiple methods.

 

Fires crackling and curiosity sparked, we’ll cover the key skills you need to turn a selection of seasonal vegetables into a veritable vegetarian feast over fire. And what better place to lunch than under our woodland canopy?

 

Making a fire and cooking over it in the great outdoors is one of the simplest, and most natural ways to master the flames and enjoy delicious fresh food. Expect to head home smelling of wood smoke, with plenty of food and fire in your bellies. We’ll send you an email recipe pack so that you can get started at home straight away.

What We Cover

Traditional fire lighting using flint and steel.

 

Fire management and the different ways to use your fire to cook delicious meals.

 

Knife safety.

 

Wood selection and uses.

 

Different methods for cooking over fire – coal baking, dutch oven cooking, wooden planks, skillets, grilling, hot smoking

 

Introduction to using vegetables from root to fruit, ensuring nothing goes to waste.

DIETARY REQUIREMENTS

Our menus are best suited for flexible, adventurous eaters with a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.

 

Due to the nature of our events and in order to uphold high-quality standards we are only able to accommodate limited dietary requests at our dining events and cookery courses. Our dining events are intimate affairs with small groups, centred around a set menu lovingly prepared in our remote woodland kitchen by our small kitchen team, therefore preparing a separate menu to cater for dietary needs is not always possible. 

 

Dietary needs must always have been communicated and approved prior to booking your seat at our table, and must be advised to our team no later than 7 days prior to the event so that our chef’s can make the necessary arrangements.

please note

The course content is subject to change.

For our Refund Policy, please view our Terms and Conditions.

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book your seat

Treat someone special to a unique experience, by snapping up a Salt Box gift voucher, eligible towards any of our dining events, butchery, foraging and cookery courses.