Our Sample Course Menus

Beetroot Borani
Our Top 10 Fire Cookery Equipment

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

Our menus change weekly and have a strong focus on seasonally and locally inspired ingredients, including wild and foraged foods sourced from nature’s larder.

Cooking Over Fire

– Spring Course –

Wild Garlic French Toast
w/ Bacon Frazzles and Chilli Jam


Seared Rabbit Loin
w/ Charred Baby Gem, Three Cornered Leek and Buttermilk Dressing, Toasted Rye Crumb

Charred Purple Sprouting Broccoli

Tempus Chorizo and Shallot Salad and Fermented Garlic Hot Honey


Wild Venison Smashburgers
w/ Wild Garlic Pesto and Pickled Fennel

Elderflower Marshmallows

Cooking Over Fire

– Autumn Course –

Celeriac and Wild Herb Rosti
w/ Fried Eggs and Chilli Jam


Pheasant Tandoori
w/ Celeriac, Turmeric and Wild Caper Remoulade, Ember Baked Flatbreads


Charred Corn Riblets
w/ Sorrel Yogurt,
Pink Pickled Onions and Cherry Plum BBQ Sauce

Big Green Egg Baked Ginger Sponge
w/ Coal Baked Rhubarb

Wild Spice Gingerbread Marshmallows

Cooking Over Fire

– Summer Course –

Hay Baked Heritage Carrots
w/ Carrot Top Sauce, Wild Herb Labneh, Fermented Garlic Honey


Hot Smoked Mackerel
w/ Ember Baked Beetroot and Sourdough Flatbreads


Pheasant Tsukune
w/ Crab Apple and Hogweed Seed Tare Glaze and Sesame Beet Leef Seaweed

Wild Herb & Fennel Spit-Roast Porchetta

w/ Squashed Potatoes and Burnt Apple Sauce


Blackberry and Lemon Verbena Marshmallows

Wild Italian
Fire Cookery

– Spring Course –

Wild Game Meatball
Panuzzo Sandwich


Chargrilled Asparagus
w/ Whipped Ricotta, Warm N’Duja and Wild Garlic Seed Caper Dressing


Nettle Pici Pasta
w/ Wild Greens, Chilli and Pangrattato


Wild Herb and Fennel Porchetta
w/ Hedgerow Salsa Verde


Crab Apple Rum Tiramisu

Wild Venison
Butchery & Cookery

– Autumn Course –

Venison Pastrami Bagels
w/ Celeriac Remoulade

Hot Smoked Fallow Shank 
w/ Fire Baked Butternut Squash Puree

Fallow Birria Tacos
w/ Burnt Salsa

Wild Venison Mac ‘n’ Cheese
w/ Bacon and Garlic Crumb


Venison Saltimbocca
w/ Squashed Potatoes and Hedgerow Salsa Verde

Wild Game
Butchery & Cookery

– Autumn Course –

Tandoori Pheasant
w/ Celeriac and Wild Garlic Seed Caper Remoulade and Flatbreads


Venison & Black Pudding Smashburger
w/ Nettle Seed Buns


Surrey Fried Rabbit
w/ Three Cornered Leek and Buttermilk Dressing


Pigeon Saltimbocca
w/ Ember Baked Squash and Seasonal Greens


Wild Spice Marshmallows

Veg Over Fire

– Summer Course –

Veg Plot Fritters
w/ Fried Eggs and Hedgerow Salsa Verde

Hot Smoked Cauliflower Wedges
w/ Coal Baked Pepper Romesco Sauce 


Ember Baked Beets
w/ Wild Herb Haydari and Sourdough Flatbreads

Blistered Courgette and Herb Salad

w/ Nettle Oil and Crisps

Wild Wellness Lunch

– Creative Collaborations –

Toasted Hogweed Seed,
Dark Chocolate and Raisin Cookie


Nettle, Spinach

and Feta Spanakopita

w/ Coal Roast Carrot, Red Onion and Chickpea Salad,

Salt Box Chilli Jam

Baked Ginger Sponge
w/ Fire
Roast Rhubarb
and Honey Yoghurt

Woodland Yoga

– Seasonal Brunch –

Charred Strawberry Compote
Fire-Baked Granola
w/ Honey Yogurt


Chickpea & Wild Herb Puffs
w/ Garden Salad
and Chilli Jam


Spiced Rye Chocolate Cookies


Wild Chai
Folkington’s Apple Juice

Explore our latest news on Instagram

You’ll find plenty of insight into our experiences and delicious food through our social media channels.

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.