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Photo courtesy of Mark Lord
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NEXT SUPPER FRIDAY 2nd JUNE 2017
Experience a local 'pop-up' seasonal supper in the relaxed surroundings of our ancient threshing barn & savour the seasonal flavours of Sandy Lane Farm. We aim to use as much freshly harvested, organic vegetables from the farm as possible & our free-range, slow reared meat. The ingredients are then transformed into a delicious 3 course meal by the fantastically talented & experienced chefs, Nicky & Phil, who run Passion for Food. When you arrive between 7.30 & 8.00pm, gather around the fire pit in the farmyard until supper is served to you from about 8.15 (one sitting) by members of the farming family - from field to farmer to fork! Please note: Seating is 'refectory-style' but guest places are named so that you can sit with your party. Tickets: £36 per person. To book please email: seasonalsuppers@sandylanefarm.net Bring your own alcohol £2 a bottle corkage fee Payment in advance by BACs. Details sent when bookings are made via seasonalsuppers@sandylanefarm.net or by card/cash in the shop. Dates for 2017: Friday 2nd June - bookings being taken Friday 1st September - bookings being taken Friday 29th September - bookings being taken Safety Information:
Cars can be left in a designated area of the farm overnight, at owner's own risk. There are uneven surfaces and trip hazards all around the farm - please bear this in mind when choosing footwear. We recommend bringing a torch with you for the end of the evening. |
MENU FOR FRIDAY 2nd June 2017
7.30 for 8pm A selection of freshly baked sourdough breads from The Natural Bread Co .Oxford served with organic olive oil, organic salted & herb butters. Starter: Early summer salad with Norton & Yarrow goat curd, broad beans, peas, radish, asparagus, freshly picked SLF herbs & salad leaves, toasted rice & seeds Main: Slow roast SLF free-range pork shoulder with lemon, fennel, rosemary, SLF free-range pork loin poached in North Aston organic milk, textures of SLF cauliflower, new season carrots, jus Allergen: dairy OR Vegetarian: SLF chard, spinach & feta Spanakopita (in filo pastry), textures of SLF cauliflower, new season carrots, burnt fresh onion, toasted pumpkin seeds (V) Allergens: dairy, wheat/gluten, egg, cannot guarantee nut free Pudding: Rhubarb & Custard made with SLF organic, free-range eggs & North Aston organic cream Allergens: dairy, egg Menu may be subject to changes. As much produce as possible is sourced from the farm & thereafter we source from local growers & small scale food producers. To add interest, our chefs may choose to use other ingredients. Dietary requirements catered for (vegan, dairy free, gluten free, allergies etc) but food is prepared in a kitchen that uses nuts. Please let us know at least 1 week beforehand. |
Photo courtesy of Mark Lord
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Photo courtesy of Mark Lord
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