Join a serene, sustainable banquet at Oxmoor Farm
From field to supper club table
Wild Feasts at Oxmoor Farm
Does a banquet in an idyllic countryside setting, cooking up the best of its surrounding seasonal produce, sound appealing to you? If so, you’re not alone as popular Wild Feasts series, showcasing new resident chefs once a month, is returning to Oxmoor Farm, for the second time this year and fourth year running.
Amidst the orchids and the bluebells in Buckinghamshire in the Chiltern Hills (a 30-minute drive or train ride from London), the next feasts take place over Saturday dinners and Sunday lunches for three weekends - one in August, September and October. It’s an inviting and whimsical dining affair, with the airy farm barn invigorated with fairy-lit antlers for a chandelier, a sofa nook centred around a timber-burning fire, and long wooden, flower-adorned tables.
Wild Feasts produce is aligned with the seasons and sourced from the local area
Who’s cooking
Each selected renowned chef is serving 50 guests on banquet-style tables, in the farm’s blissfully rustic, ancient woodland setting. These chefs aren’t simply plucked at random, but are the cream of the crop as they hail from some of the top sustainable restaurants in the UK. As well as their sustainable focus, each chef has a personalised gastronomic spin for their hosting turn.
First up on Saturday 16th and Sunday 17th August - with the few last tickets remaining - is acclaimed chef Emily Dobbs, set to spice up the barn with a taste of the aromas and flavours of Sri Lanka. Dobbs fits in the field perfectly, with her cooking led by British seasons and produce, as well as being accustomed to the kitchens of Michelin Green Star winners. This includes her stints at Spring in Somerset House, known amongst several sustainable initiatives for its creative reuse of produce and commitment to no plastic, and garden-oriented Petersham Nurseries in Richmond, which grows its own food and minimises waste through a circular model.
Oxmoor Farm also offers lunch and dinner of pizza, small plates and natural wine
Next on September 6th and 7th, will be Helen Graham, the former executive chef of plant-focused Middle Eastern restaurant Bubala, which she helped launch, with the restaurant rocketing from a pop-up to two sites within five years. Continuing to ride on her success, Bubala recently launched a third site in Kings Cross, with the light-filled, foliaged restaurant sprawling out into the Coal Drops Yard and still serving her curated cult classics, including the halloumi with black seed honey, baba ganoush with curry leaf oil, and the iconic oyster mushroom skewers.
Finally, as we head into Autumn, on October 25th and 26th, Mark McCabe, previously of Hugh Fearnley-Whittingstall's River Cottage in Dorset and the Chef-Owner of the farm-to-fork, stunning walled garden restaurant in Bristol, The Ethicurean - which also earned itself a Michelin Green Star though is sadly closed today. McCabe now steers the kitchen at Henrock in the Lake District, with a menu focused on hyperlocal ingredients and wild foods from the area.
Guests can now book in for weekend breakfast, served from 10-11.45am
To grab a taste of the servings of these green-fingered culinarians, tickets are available from the Oxmoor Farm website at £80 per person - inclusive of a drink on arrival, canapes and a three-course menu.
Oxmoor Farm, Buckinghamshire, HP16 9RD