Field Kitchen began as a collaboration with local chef Nicola Hordern (Quo Vadis, Darsham nurseries), with the simple idea to serve the incredibly fresh produce from our farm, to cook over fire, and to enjoy the meal outdoors. Guests made a tour of the market garden and vineyard and dined beneath a simple structure made from coppiced hazel festooned with lights.

In 2021 we hosted several suppers in the barn with doors wide open and the wood fired oven blazing.