Feast on the Farm - Featuring Chef Darren Broom

From Field to Fire: A Rustic Farm Feast with Chef Darren Broom

Join us for a unique culinary experience on the farm!

Our farm tour kicks off the evening, where you'll get an exclusive look behind the scenes of our operation. Learn about our sustainable practices and learn how we raise our animals that provide our delicious grass-fed beef and pasture-raised chicken.

Then, the real magic begins. Head back to the barn, where we have Luke Ford who runs Sutton Ridge Vineyard a mile from our farm taste testing his wine. He will also have bottles for sale for you to enjoy with your feast. acclaimed guest chef Darren Broom will be crafting a fire-kissed feast using the freshest ingredients straight from our farm.

This is a farm-to-table experience unlike any other. Chef Broom's culinary expertise meets the rustic charm of our farm for an unforgettable evening. Savour the taste of authenticity, enjoy the company of fellow food lovers, and reconnect with your food like never before.

Don't miss this opportunity to:

• Explore a working farm with a guided tour.
• Indulge in a fire-cooked feast prepared by a renowned chef.
• Experience the true meaning of farm-to-table dining as close to the source as possible.

The menu

Kick off the festivities with a delectable selection of grilled nibbles:

• Chicken & Offal Skewers: Succulent Nempnett Chicken and offal marinated and grilled to perfection.
• Beef Fillet Carpaccio: Thinly sliced, melt-in-your-mouth Nempnett Aged Suckler beef fillet drizzled with a touch of olive oil and seasoned simply for an elegant starter.
• Glazed Ox Tongue: A unique and flavourful experience, the ox tongue is slow-cooked until tender and glazed for a touch of sweetness.

For your main course, embark on a culinary adventure:

• Slow-Cooked Nempnett Chicken with Dorset Nduja: Home produced Nempnett chicken braised to tender perfection and paired with spicy Dorset Nduja sausage, vibrant courgettes (zucchini), and heritage tomatoes for a rustic symphony of flavours.
• Marjoram & Slow-Cooked Garlic Dressing: Aromatic marjoram and garlicky dressing complements both meat dishes beautifully.
• Creamy Millet with Ogleshield Cheese and Fermented Wild Garlic: A creamy alternative to polenta, millet takes centre stage alongside tangy Ogleshield cheese and the unique kick of fermented wild garlic.
• Polytunnel Leaf Salad: Fresh and vibrant, a seasonal salad featuring a variety of greens from the Pythouse polytunnel adds a refreshing touch.
• Braised Fava Beans & Rainbow Chard: Earthy fava beans braised until tender are joined by colourful rainbow chard for a delightful vegetable side.

Indulge your sweet tooth with a decadent finale:

• Pump Street Chocolate Mousse with Fermented Raspberries, Honeycomb, and Garden Mint: Rich and luxurious chocolate mousse meets a vibrant twist with fermented raspberries, the sweet crunch of honeycomb, and a touch of fresh garden mint for an unforgettable finish.

To find out more about Chef Darren Broom click here.

Please note: we will not be serving alcohol except for Luke's wine, so please bring your favourite tipple with you.