There’s something magical about our Farm to Barn evenings – the flicker of candlelight, the scent of woodsmoke, and the feeling of being part of something truly special. Our final event of the year, Farm to Barn: Winter, is already shaping up to be a feast to remember.
Yesterday, Nikki and Patrick had an exciting chat and began shaping the theme for this unique evening. True to form, Patrick will be heading to the farm soon to wander the fields, take in what’s growing, and let the ingredients guide his creativity. It’s always amazing to watch how the menu evolves from what’s in the ground and on the farm right now – an ever-changing reflection of the season.
Early ideas are already making our mouths water. We’re thinking of shots of spicy parsnip soup and beautifully cooked beef to start, served as part of the canapés. For the starter, freshly picked seasonal vegetables – perhaps sprouts or whatever looks best in the fields that week – will take center stage.
The main course promises to be something truly special: a whole roe deer from our own farm, carefully prepared and beautifully presented, possibly paired with celeriac for a comforting winter touch. And to finish, we’re hoping to work with Sophie from The Cocoa Tree to create a decadent chocolate dessert – the perfect finale to a winter feast.
Each course will be paired with specially selected wines from Luvians, chosen to complement the flavours and stories of the evening.
With fires burning bright, candles glowing, and conversations flowing between farmers, chefs, and guests, Farm to Barn: Winter will be more than just a meal – it’s a celebration of local food, community, and the people who make it possible.
Tickets will be limited for this very special evening and are expected to sell quickly. If you’d like to join us for a night of warmth, flavour, and storytelling, keep an eye on our website and social media channels for booking details coming soon.
