Open-Air Farmstead Dining & Heirloom Culinary Craft

The crops nobody grows commercially any more, and what to do with them.

Booking now
Each session3 hr 30 min a session
How oftenOnce a week
Cohort8–12 per cohort
SeasonYear-round · a new cohort starts each month

What you leave with

A four-course heirloom harvest dinner, cooked and served in the field at sunset

Heirloom crop varieties: the history, the genetics, the flavour, and the ancestral techniques that suit them. Live fire braising, farm dairy and a sunset field dinner.

The rotation opens on a blind tasting of industrial produce against sun-ripened heritage crops, which settles the argument before anybody cooks anything.

What makes this one worth it

  • Heirloom Varieties Against Industrial Monocultures
  • Live Fire Braising & Dutch Oven Stewing
  • Farm Dairy, Cultured Butters & Fresh Cheeses
  • Multi-Course Sunset Dinner Beneath the Open Sky

What is included

  • All 4 sessions of the 4-week cohort — 14 hours of instruction
  • A place held for you for the whole run, in a cohort of 8–12
  • Every piece of equipment listed below, provided on the day
  • Your instructor, and their attention in a group this size

What to bring

  • Water, and something to eat if you want it
  • Nothing else — the kit is provided

How it runs

Once a week · 3 hr 30 min a session

Frequency
1x / week — 3.5 hours
Session length
3 hr 30 min
Each month
4 sessions, about 14 hours
Cohort size
8 – 12 participants
Where
Heirloom crop rows, open-flame outdoor kitchen, and field dining deck
Level
All Levels
Commitment
Monthly — stay as long as it is worth it

What you cover, in rotation

The group works through these in order and then begins again on fresh ground. Join at whatever stage it is on — nothing here assumes you were there for the last one, and nothing runs out — or drop in for a single session if that is all you can manage.

  1. Stage 1Heirloom Varieties Against Industrial Monocultures
    • The history and genetic diversity of open-pollinated heirloom seed.
    • Flavour profiling: industrial produce against sun-ripened heritage crops.
    • Raw and quick-marinated heirloom tasting plates.
  2. Stage 2Live Fire Braising & Dutch Oven Stewing
    • Cast iron braising with farm aromatics, heritage beans and pasture meat.
    • Controlling wood flame temperature and low-and-slow simmering coals.
    • Infusing dishes with fresh garden herbs.
  3. Stage 3Farm Dairy, Cultured Butters & Fresh Cheeses
    • Culturing raw milk into farmstead ricotta, paneer and chèvre.
    • Churning cultured butter and seasoning with herbs and flaky salt.
    • Pairing cheeses with warm farm bread and honeycomb.
  4. Stage 4Multi-Course Sunset Dinner Beneath the Open Sky
    • Executing a four-course heirloom harvest menu for the cohort and guests.
    • Table design with native wild flora and vintage stoneware.
    • Toasting the harvest with regional ciders and estate wines.

4 sessions in the cycle, then it begins again on new ground.

Who leads it, and what is provided

Led by Heirloom agronomist / executive farm chef.

Crop harvesting guidance, culinary demonstration, and food safety.

On the table when you arrive

  • Chef knives and cutting boards
  • Cast iron cookware
  • Induction burners
  • Table settings

When it runs

August 2026

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Runs Not running

Thursday 13 August

  • 10amup to 12 guests

Usually runs Thursdays.

This is the operator’s schedule, not live seat availability. We check the date with them and come back to you — nothing is booked or paid for here.

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