Almost a full 12 months since our first Supper Club, St David’s Day reminds us of the coming Spring! It may be another 3 weeks till the Equinox and the start of Astronomical Spring, but this Saturday marks the beginning of Meteorological Spring – the Hazel catkins are out, the Wild Garlic is coming up, each day is materially longer – Spring is definitely coming!
To celebrate our Supper Club’s anniversary, we are reprising a St David’s Day banquet – a celebration of Welsh delicacies.
Our menu for the evening is as follows:
- Leek and Cobnut Vinaigrette
- Cockles and Wild Garlic
- 12 hour Smoked Cotswold Lion, Roast Potatoes, Braised Endive
- Duckett’s Caerphilly with Worton Honeycomb
- Rhubarb Fool with Aberffraw Cakes
A delicious take on Welsh classics from Leeks and Cockles to Lamb (or in our case hogget!), Caerphilly Cheese and Aberffraw cakes.
To guide us through the evening, we will have a few words from Will Spray, friend of the farm, and champion of this ancient Cotswold (or should that be Roman) Sheep breed, the Cotswold Lion (pictured). He will explain the importance of this iconic breed and why, ironically, we need to eat more of these animals to ensure the breed’s continued existence.
Do join us for the second Supper Club of 2025 by Clicking Here
This weekend also marks the point at which we fire up the Barbecue Pit again. Following a hugely successful first year, our Pit (the largest East of Carolina … well, maybe!?!) will be available for private hire through the rest of the year. What better centrepiece for a gathering than our Pit fired up, the smell of local wood smoking and the gentle cooking of one of our Pigs, one of Will’s Hoggets, a locally shot deer, Spatchcocked chicken or duck or even some Cornish fish? All combinations are possible whether you are looking to host a significant birthday party, a works away day or, best of all, a wedding. We are happy to talk to you whatever the size of the gathering you are anticipating and will work through a suitable, exciting menu whether involving barbeque or something else. Do get in touch to discuss possibilities by emailing
For those who can’t join us on Friday, please do join us over the rest of the weekend when many of the dishes will still be served. In particular, on Sunday Lunch, we will be serving 12 Hour BBQ Hogget as one of our roasts alongside the 18 hour Roast Saddleback Shoulder.
