FELLOWS FIELD KITCHEN

Fellows Farm invite you to our first ‘Field to Plate’ two evenings of wood fired dinners with the option to camp and enjoy breakfast the following morning.

You will be invited for a tour of the market garden by Lughan Carr, former baker & chef turned regenerative gardener.  Lughan will give some insights into the approach and challenges experienced here over his first year on Fellows.

Nicola Hordern was at Ballymaloe under the tutorage of Lughan before moving on to cook at Quo Vardis and Darsham Nurseries in Suffolk.  Nicola is going to cook up the ingredients we grow along with other beautiful produce from Suffolk.  Ben, e5 & Fellows founder will be baking the bread.

It’s a case of BYOB but the fridge will be to hand and ice will be available.

 

DATES & directions

September 5th & 19th. with arrival anytime from 3 p.m onwards.

Please find your own way to & from Fellows Farm which is located at Kings Lane, Gosbeck, Ipswich, IP6 9TS (map)

 

 

 

 

 

 

 

Menu

Aperitif

 

to begin

Fellows Farm vegetable meze selection served with wood fire flatbreads & farm pickles

 

followed by

venison haunch, ribs, & cutlets grilled over fire with salsa verde

-or-

whole stuffed squash with Autumn vegetables, emmer wholegrains, & ‘Suffolk miso’

served with

ratatouille from the grill & seasonal salads

 

pudding

raw honey tart, plum & ginger sherbert, St Jude Cream

 

 

OPTIONS

  • Dinner only, 3 courses with aperitif, BYOB, £44
  • Dinner, breakfast & camping, DIY tent, £88
  • Dinner, breakfast and luxury bell tent, price on request (depending on options)

 

For any questions regarding coming and to book places please email benmac@e5bakehouse.com

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