Midsummers Feast

Join us, finally, for a celebration of summer at FarmED! 

The evening will start with a walking tour to show you the full working farm in all its glory.  

You will return to the main buildings for a four-course feast prepared by our very talented guest chef Hannah Thomas of Herbs & Wild, using all local, seasonal British ingredients – most of which will come from our own kitchen garden.  

Welcome drink and nibbles on arrival

Starter:

Hemp roasted beetroot, honeyed walnut, Cotswold goat cheese, stoneground rye and coriander bread, lemon thyme butter

Main:

Seaweed crusted lamb or salt baked kohlrabi, broad beans and peas, wild garlic, ground ivy tzatziki, pilau

Dessert:

Elderflower and lemon verbena posset, spelt shortbread, rose geranium strawberries

Hannah trained at Ballymalooe cookery school in Ireland before working as a chef at The Ethicurean, near Bristol. She then established Herbs and Wild, running supper clubs and doing private catering. A wizard at foraging and fermentation, Hannah now runs her own cafe in Wilton, Wiltshire.  

We will be joined by special guest Clare Hargreaves. A food critic and writer for everything from Olive to The Independent, the i, BBC Countryfile, BBC Good Food, Clare spends her time travelling the country talking to artisan producers and figuring out what’s the next big thing in the world of food. She’s interviewed many of Britain’s top chefs including Raymond Blanc, David Everitt-Matthias, Hugh Fearnley-Whittingstall, Angela Hartnett, Pierre Koffmann, Rick Stein, Nathan Outlaw, Michael Wignall, Stephen Terry, Tom Kerridge, Simon Rogan and Yotam Ottolenghi. 

This year Clare has taken on a personal challenge – to consume only British food and drink for a whole year - and will share with you her story so far, highlighting the reasons why eating locally and seasonally are so important for our health and the planet.  

After dinner you’ll all be invited round the campfire to enjoy some traditional live music and poetry to celebrate midsummer.

Tiered Pricing

Delivery of our mission is a collective effort and our values embrace inclusivity and diversity. We don’t want price to be a barrier to anyone visiting FarmED or attending our events. You can read more about our pricing policy here.