As the leaves fall and the evenings grow crisp, Burnt Sugar Collective and The Stores invite you to Vallis Farm for a feast that celebrates the richness of autumn. On Saturday 1st November, join us for seasonal cooking, open fires and candlelit conversation.

 

A welcome drink by the flames, then a seat at the farmhouse table where duck, spiced plums, foraged mushrooms and the garden’s last harvest will be cooked into a three-course feast. Generous plates, rooted in the season and the place that grows them. 

 

Wines from independent makers - chosen and poured by The Stores - will carry the food, with bottles to take home if you wish.

 

It’s the kind of evening we love: ingredients picked close by, cooked slowly, shared around a long table with good people.

 

Menu

 

Welcome drink

Hedgerow Kir

 

Canapés

Game terrine, Cumberland sauce

Jerusalem artichoke, truffle, pecorino fritters

 

Starter

Shiso-cured trout, wild mushrooms, koji oil

Raviolo alla fiorentina, wild mushoom fricassé

 

Main

Plum-glazed duck breast, duck scrumpet, fermented carrot & clementine ketchup

Pumpkin, leek & cheese fondue pie

 

Sides

Crispy potatoes, truffle, aioli 

Vallis Farm vegetables 

 

Dessert

Burnt apple choux bun, hazelnut & cinnamon crackling, zabaglione  

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Timings

Lunch - 12.30 - 3.30pm

Dinner - 7pm - 10pm

 

Saturday 1st November

£55 per person

Includes a welcome drink, canapés & a 3-course menu