An evening of celebration, connection and gratitude to commemorate the beginning of our stewardship with profound gratitude to everything and everyone involved in nourishing our bodies and souls.

18:00 - ARRIVAL & DRINKS RECEPTION

Please park in the field next to the farm house and make your way over to the
front garden and join us for a glass of wine, a local cider or ale and a
selection of non-alcoholic refreshing drinks.

19:00 - DINNER IS SERVED:
A TASTE OF DEVON

Chef Nick Sandler has prepared an ingredient-led Taste of Devon menu to showcase locally sourced and foraged produce as an introduction to our food ethos.

Please see menu below for more details.

A poem (or two) will be read by Richard.

21:00 - GROUNDING & CACAO BLESSING

We will move into an open space, take our shoes off (if possible)
and connect to the land.

Wieteke will lead us in a embodied trust exercise to centre us in the trust
we need in ourselves and each other to form the
new connections and collaborations of the regenerative way.

Emma will open our senses and support us in setting our intentions
with a cocoa blessing.

21:30 - WALK TO THE HIGHEST POINT ON THE FARM

We will make our way to the top of the farm, a 10 minute walk,
for the finale of the inauguration ceremony.

21:51 - BLESSING AS THE SUN SETS ON THE LONGEST DAY BY

As the sun sets on the longest day of the year, we will attune ourselves with the flows and cycles that make life on Earth possible.

Sujith will lead the inauguration ceremony with the sunset at 21:51 to invoke the blessing of all that which we are connected to.

22:06 - BLESSINGS, MUSIC, POETRY, DRINKS & CONVERSATION UNTIL MIDNIGHT

Please bring your creativity to our space - weather permitting under the stars!

THE MENU

Fire grilled mushroom and herb flatbread

Locally sourced woodland mushrooms flame grilled, foraged herb and wild garlic chimichurri, served on Fresh Flour Company heritage grain slow fermented sourdough flatbread

Vegan

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Sourdough Ramen with kimchi

Fresh Flour Company ramen noodles, home fermented kimchi, Hodmedods fermented fava bean ‘miso’ dehydrated mushrooms

Vegan

Topping Option

Sous vide cooked and flame finished local venison and Marcus’ forest raised egg yolk

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Fire roasted vegetables with tomato & chilli ferment

Locally sourced organic early summer vegetables with a fermented tomato and chilli dressing

Vegan

Topping Option

Edmund’s holistically grazed (EOV Certified) Aberdeen Angus 5 year old beef, sous vide cooked and fire finished

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‘Devon meringue’ with clotted cream and summer fruits

Classic meringue made with Marcus’ home grown eggs served with organic Devon Clotted cream, elderflower and fruit compote, fresh seasonal berries

Vegetarian

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Cheese and crackers

Fresh Flour Company’s organic ancient grain sourdough crackers and digestives served with a spiced onion chutney and local blue cheese topped with dehydrated herbs

Vegetarian

ABOUT THE CHEF

Nick has always had a deep passion for sourcing local ingredients wherever he is, managing to grow an astonishingly diverse array of produce, including herbs and mushrooms, in his London garden. There, he loves nothing more than cooking over a live fire and always keeps his kitchen full of jars bubbling with various ferments.

Nick’s latest venture is a seasoning brand called Amargo, featuring three varieties of seasonings. These products showcase all his skills and are designed to add depth and nutrition to every dish, some of which will be featured in tonight's menu.

Nick is best known in the industry as the creative mind behind Prêt A Manger. He has since worked with countless other restaurant chains and brands and authored seven cookbooks over his career.

Nick’s instagram

HOW THE MENU WAS CREATED

This menu was driven by ingredients rather than recipes. The process began with identifying exceptional, locally available ingredients, which were then combined into dishes, as opposed to the usual method of fitting ingredients into pre-existing recipes.

He chose to feature a British "miso" ramen, showcasing the innovative potential of British ingredients. This choice emphasises that using local resources doesn't limit culinary creativity and with a bit of imagination we can recreate even oriental style dishes with locally sourced ingredients.

The mind map presented above serves as the blueprint for tonight's menu creation. Nick has been persuaded to shared it, offering insight into his culinary process and the eclectic fusion of flavours awaiting us.