Every menu is written from scratch for the occasion, the setting and the people sitting around the table. What you see here is real — food that has actually been cooked, at real events, in the Cotswolds and beyond.
The foundation is classical French — knife work, sauces, the long-built discipline that underpins everything else. What sits on top is a deliberate mix: Asian depth, Scandinavian restraint, South American boldness, and whatever the British countryside is offering right now.
Fire where the setting calls for it. Seasonality throughout. Every menu starts with a brief and ends somewhere specific.
Shared feast format · Cooked over fire · Summer · Outdoor
Charred sweetcorn & caramelised onion relish, American cheese & toasted potato buns
Argentinian-style sausage, elderflower chimichurri, caramelised red onion & crispy shallots
Charred pineapple & aji amarillo ketchup
Whipped provolone & herb oil
Grilled peaches, peach ketchup, black olive & morcilla crumb
Shredded lettuce, soft herbs, spring onion, lemon-marinated feta & citrus dressing
Lime & honey dressing
Menus here are real examples — food that has been cooked at actual events. Every new booking is written from scratch. Dietary requirements are built in from the start.
A shared garden feast is a different brief to a six-course private dinner. The format shapes everything — from cooking method to pacing to how many hands are needed.
Fire cooking needs the right outdoor space. A formal dining room calls for different things. The setting tells us what’s possible before the menu is written.
Menus are written to what’s good right now. A summer menu built around grilled peaches and charred sweetcorn is a different thing in October. That’s the point.
Dietary requirements, preferences, things you love, things you’d rather avoid — all of it goes into the brief. The menu works for every person at the table, not around them.
An enquiry is the start of the conversation, not a commitment. Tell us what you’re planning and we’ll come back with ideas.