Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious….
A brand new unique dining experience, Field To Fork.
Join us in the lush green surrounds of Stoke Park for a sumptuous banquet of the senses; where our trio of locally renowned chefs will be whipping up a frenzy of fresh ingredients to tantalise the most delicate of tastebuds.
Pull up a chair at the tables of Great British Bake Off alumni and The Alternative Kitchen’s Stu Henshall, Master
Sup meticulously paired wines provided by our partners Waitrose; or quaff delicious locally brewed ales from Little Beer Corporation paired with Joe Docherty’s delectable dishes.
Spaces are very limited for this experience, with only 30 tickets per evening, as an additional top-up to your festival ticket.
FRIDAYDAN BRITTEN
On Friday evening join Dan Britten for the 10 Mile Menu; with a choice of three courses of meat or vegan dishes all locally sourced within 10 miles of Stoke Park. Tuck into tender slow braised lamb neck from Leith Hill served complimented withfondant potatoes, peppery watercress polenta and fennel slaw. Or for an herbivorous treat dine on spiced Aubergine tagine with black olives and the tang of preserved lemon.
SATURDAYSTU HENSHALL
On Saturday night we invite a convocation of all plant-lovers to dine with Stu Henshall as he serves up TransPLANT: a plant-based menu of artisan vegan dishes. Begin the journey with Spiced Cauliflower bisque with roasted sunflower roasted sunflower crumble and garlic oil; and revel in the main dish of sumptuous wild mushroom –filled herb wheat fillet on a bed of courgetti with a silken cashew ‘cream’ sauce contrasting with the sharp tang of pickled root vegetables.
SUNDAYJOE DOHERTY
We round off the weekend on Sunday evening with full bellies with Joe Docherty’s hearty feast for the tastebuds. Begin with a generous starter of hot smoked salmon, smoked salmon scotch quails egg, with saffron potato, tapenade, French beans, macerated plum tomato and soused onion; and finish with a delicately aromatic Early Grey pannacotta with lavender and fennel seed shortbread.
Reserve your place
