The Fire Light Sessions

A Sample Feast from the

A generous fire-cooked feast, shared across the table.

Our menus change with the seasons, the land around us and whatever looks best from the field, farm and fire that day. What follows is an example of the kind of dishes you might enjoy.

Snacks from the Fire

Cold-smoked mackerel ceviche with citrus and herbs

Devilled pork rillettes with parsley salsa and warm hearth flatbreads

From the Garden & Field

Baked Homewood ‘feta’ with grilled asparagus, honey and crisp panisse

Sharp pickled beets, watercress, herbed labneh and toasted seeds

From the Fire

Hogget shoulder, smoked over wood then slowly braised in cider with fennel and garlic

Served alongside generous dishes for the table:

Fire-crisp new potatoes with pea aioli

Rainbow chard with chorizo and white beans

Something Sweet

Hazelnut meringues with clotted cream, blackcurrant ripple and fig leaf custard

Cooked over wood fire and served to share.

An optional wine flight will be available, chosen to complement the dishes and the fire.

Menus shift with the seasons, the weather and whatever looks best from the land that day.