08/06/2026
Thank you so much to everyone who joined us for our first Feast at the Farm at Wendling Beck Market Garden!
It was such a lovely evening around the table, celebrating early summer, fire, and harvests from the Market Garden team and the surrounding landscape.
Highlights included a foraged woodruff cocktail, ember-baked baby carrots, salad leaves, mangetout and early summer herbs from , local asparagus, ‘hummus’ made with naked yellow peas, and Suffolk venison served two ways: slow-cooked shoulder and grilled marinated loin.
Then a burnt honey tart made with YQ flour, grown in Suffolk’s Deben Valley, served with local strawberries and foraged elderflower syrup. The honey, from Venetia Rist, came from the surrounding landscape and was the most floral we’ve ever tasted.
Huge thanks to Alex, Rosie and the Market Garden team for hosting us, to for the drinks, and to .hewson for the beautiful platters and photos! And BIG shout out to for being the baker, chef, front of house and kp - all on his birthday!
Our next feasts are:
4 July
8 August
The next menu is coming soon, shaped as always by what is seasonal, fresh and available from the farm and local suppliers.
Coming up this week:
Thursday
Sourdough pizza night from 4pm
Saturday
Bakery pop-up, with lunch and coffee
Coming soon:
Guest Chef Suppers
Dates TBC
Collaborative evenings with guest chefs and seasonal menus.
Reservations coming soon!
