Our Sample Menus

Below you’ll find a selection of our seasonal sample menus. 

Beetroot Borani
Our Top 10 Fire Cookery Equipment
Fire and spice cookery course


Hot Smoked Pheasant, Pea Shoots, Tamari

Charred Purple Sprouting Broccoli and Nettle Gratin w/ Toasted Chalk Hills Ciabatta

Beetroot, Horseradish and Caraway Spiced Lamb Legw/ Wild Herb Labneh 
Coal Roast Carrots
w/ Wild Garlic Harissa Butter
Squashed Ground Ivy Potatoes


Big Green Egg Baked Ginger Sponge
w/ Wood Aven Glazed Rhubarb
and Honey Yoghurt


Charred Corn Riblets
w/ Fermented Chilli Yoghurt and Dukkah

Nutbourne Heritage Tomatoes
w/ Toasted Chalk Hills Sourdough,
Nettle Oil and Pangrattato

Asado Hill House Farm Pork Belly

Charred Spring Onions, Warm N’Duja and Wild Garlic Caper Dressing

Fennel, Apple and Walnut Slaw

Elderflower Mascarpone Cheesecake

w/ Burnt Strawberries, Wild Sorrel and Biscuit Crumb


Puffed Quinoa and Partridge Nuggets
w/ Salt Box Chilli Jam

Coal Baked Crown Prince Squash
and Cavolo Nero 

w/ Toasted Hazelnuts, Ground Ivy Oil, Fermented Garlic Honey

Spit Jack Hill House Farm Hogget
w/ Jerusalem Artichokes, Dirty Onion and Horseradish Sauce

Big Green Egg Baked Quince Marmalade Upside Down Pudding, w/ Chai Custard


Warm Pheasant and Prosciutto Sausage Rolls w/ Hawthorn Brown Sauce

Winter Greens Crumble

Sticky Venison and Date Stew
Butter Toasted Wheatberries and Cider Braised Carrots

Sticky Date and Fire Roast
Chestnut Pudding
Toffee Sauce and Clotted Cream Ice Cream


(for example, at our Creative Collaborations)

Toasted Hogweed Seed,
Dark Chocolate and Raisin Cookie


Nettle, Spinach

and Feta Spanakopita

w/ Coal Roast Carrot,

Red Onion and

Chickpea Salad and

Salt Box Chilli Jam


Baked Ginger

Sponge w/ Fire

Roast Rhubarb and
Honey Yoghurt

Yoga Brunch

Charred Strawberry Compote
Fire-Baked Granola
w/ Honey Yogurt


Chickpea & Spinach Puffs
w/ Garden Salad
and Chilli Jam


Spiced Rye Chocolate Cookie


served with
Wild Chai
Folkington’s Apple Juice


Wild Spiced Bircher

w/ Fire Roast Rhubarb and Wood Aven Syrup

Wild Garlic French Toast

w/ Hill House Farm Pulled Pork

Buttered Cavolo Nero

and The Salt Box Chilli Jam


Served with

Surrey Hills Coffee

Folkington’s Fruit Juice

Selection of Cupsmith Teas


Venison and Cep Tea

w/ Pink Pickled Turnips, Daikon and Sprout Top Kimchi


Deer in Blanket Frazzles

w/ Fermented Garlic Honey and Hawthorn Glaze


Charred Sprout Trees, Sweet Chestnut Tahini, Rye and Chestnut Crumb


Spiced Mallard Breast
w/ Smoked Celeriac Puree,
Crispy Ground Ivy Potatoes, Kale and Sprout Top Crumble


Homemade Mincemeat Brownies

Our Food

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.