Upcoming food events and workshops
Beautifully curated food experiences from convivial suppers in unique locations to interactive demos and workshops.
Saturday 28 February 2026, 1100-1400
For a healthy gut, we need to eat a minimum of 30 plants per week. Sounds like a lot? What if I told you that it’s possible to eat 30 plants in a day… or even a meal, with less effort than you’d think? Cooking and eating more veg shouldn’t feel worthy or complicated — it should feel abundant, flavourful and genuinely satisfying.
In this relaxed demo lunch, I’ll show you how to build deeply delicious, veg-led dishes using simple techniques and thoughtful layering of flavour. We’ll talk texture, contrast, seasoning and how to make vegetables feel like the main event. You’ll watch, learn, ask questions — and then sit down to eat a generous plant-based feast together.
Perfect for:
• Anyone wanting to cook and eat more vegetables without overthinking it
• Confident home cooks needing fresh inspiration
• Curious eaters who love bold, seasonal flavours
Come hungry. Leave inspired.
Example demo dishes and lunch menu
Botanical blend 20+ plant focaccia
Butternut borani
Walnut and red pepper muhammara with double pomegranate and roast cauliflower
Forget-about-it vegetable paella
Purple sprouting broccoli with celeriac cream and blood orange pangratatto
Maple-roasted roots, tahini sauce
Seasonal fruit compotes for fools, pavlovas and more
Most dishes are suitable for gf preferences and variations/alternatives will be suggested.
£65/person, including coffee and freshly baked treats, lunch and a glass of wine
Venue: Little Origins Test Kitchen, J19 Commerce Park, Jenson Ave, Frome BA11 2FQ (opposite Travelodge carpark entrance)
An invitation to pause.
This day retreat blends seasonal cooking with gentle mindfulness — a chance to step away from noise and reconnect with simple pleasures.
We’ll cook thoughtfully, eat slowly, and create space for reflection. Expect nourishing food, unhurried conversation, and a sense of calm that lingers long after the day ends.
A beautiful Mother’s Day gift — or a gift to yourself.
Limited spaces to keep it intimate.
About the day: Sunday 29 March, 1100 - 1600
We’ll gather in the Vallis Farm dining room for coffee and freshly baked cake before I demonstrate some of the day’s wholesome and delicious lunch menu, which makes the most of Vallis Farm and local produce.
After a little food chat and Q&A, there’ll be time for a wander in the Vallis Farm gardens while I put the finishing touches to lunch.
After enjoying lunch together, you’re invited to rest by the fire or in the garden and take time for some mindful creativity: bring your own knitting, book, sketchpad or project, or join me for a guided session on the forgotten art of letter writing (materials and stamps included!).
We’ll end with a chance to share our reflections on a day spent living slowly, and gently set our intentions for the days ahead.
Sample lunch menu:
Vallis botanical blend sourdough, freshly made butter, cultured pickles
Whipped feta with hazelnut and watercress pesto
Slow-cooked Persian rhubarb and spring lamb stew, seasonal veg from the farm (vegetarian: Persian herb and spring vegetable stew)
Bergamot buttermilk sorbet, lavender shortbread
£75/person
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ
Sunday 1 March, 1100 - 1400
We eat first with our eyes, so let’s make our food look stunning! Pretty plates don’t have to take time, nor detract from what’s equally important—delicious, satisfying and nourishing food. Learn some perennial principles of visually enticing plates, alongside quick and simple-to-make seasonal dishes that pack an aesthetic punch.
Join me and learn how to:
• Draw inspiration from visual themes
• Choose serving ware that works
• Plate beautifully and incorporate visual elements of surprise
• Use the garnishing power of florals, herbs, oils, textures and more
… before enjoying a beautiful seasonal lunch together!
Lunch menu
Naturally neon cultured pickles
Bubbly sourdough focaccia with caper and radish mosaic butter
Spring vegetable and chicken tagine, preserved lemon, date and olive agrodolce (Vegetarian: Queen butter bean and spring vegetable tagine)
Jewelled grains
Swoonworthy salad plate
Roasted rhubarb and custard, scorched meringue
Most dishes are suitable for gf preferences and variations/alternatives can be offered.
£65/person, including coffee and freshly baked treats, lunch and a glass of wine.
Venue: Studio Sherborne, Old Yarn Mills, Sherborne DT9 3RQ
An abundant, seasonal feast in one of Frome’s most beautiful settings.
Join us at Vallis Farm for an evening of thoughtful, flavour-led cooking inspired by spring’s best ingredients, sourced from some of our favourite Somerset and Wiltshire farmers and growers. Expect generous plates, vibrant flavours and a warm, relaxed atmosphere. The last supper club sold out — early booking recommended.
Come with friends, or come alone and leave having shared a table with new friends.
Canapés and aperitifs at 7pm
The Spring Fling (gin, elderflower, citrus syrup, sparking water)
New season radish and Vallis botanicals smørrebrød
Vallis nettle and Whitelake feta arancini
Citrus-cured chalk stream trout, cucumber and mint salsa
Supper at 7.45pm
Vallis Vale wild garlic sourdough focaccia, Honest Toil extra virgin olive oil
Whipped Somerset goats curd, heritage beetroot, candied hazelnut crumb
*
Tadhill heritage breed beef, celeriac rösti, John Hurd’s watercress, pickled walnut ketchup
Vegetarian: Handmade spelt and walnut gnocchi in brown butter, asparagus, Whitelake English pecorino
Olive oil roasted new potatoes, Vallis seasonal greens
*
Spiced and roasted new season rhubarb, maple custard, meringue
Apéritif and 4 courses: £60/person, thoughtfully curated wines and non-alcoholic options available at our pop-up bar.
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ
Saturday 7 March, 1100 - 1400
We eat first with our eyes, so let’s make our food look stunning! But beautiful food doesn’t require special equipment or hours of styling.
This demo lunch is about the small, intentional details that elevate everyday cooking into something quietly impressive. I’ll share simple principles of colour, height, texture and finishing touches that make dishes look thoughtful and inviting — without adding extra stress to your prep.
If you love hosting, entertaining, or simply want your food to look as good as it tastes, this afternoon is for you. We’ll cook, talk, and eat an array of delicious dishes together — leaving you with ideas you’ll actually use the next time friends come round.
Relaxed. Practical. Genuinely useful.
Sample lunch menu
Naturally neon cultured pickles
Bubbly focaccia with caper and radish mosaic butter
Whipped feta, caramelised roots, pangrattato
Spring vegetable and chicken tagine, preserved lemon, date and olive agrodolce (Vegetarian: Queen butter bean and spring vegetable tagine)
Jewelled grains
Swoonworthy seasonal salad plate
Vanilla panna cotta, roasted rhubarb, pistachio crumble
Most dishes are suitable for gf preferences and variations/alternatives can be offered.
£65/person, including coffee and freshly baked treats on arrival, lunch and a glass of wine.
Venue: Little Origins Test Kitchen, J19 Commerce Park, Jenson Ave, Frome BA11 2FQ (opposite Travelodge carpark entrance)
An invitation to pause.
This day retreat blends seasonal cooking with gentle mindfulness — a chance to step away from noise and reconnect with simple pleasures.
We’ll cook thoughtfully, eat slowly, and create space for reflection. Expect nourishing food, unhurried conversation, and a sense of calm that lingers long after the day ends.
A beautiful experience to share with a friend or loved one — or a gift to yourself.
Limited spaces to keep it intimate.
About the day: Sunday 27 September, 1100 - 1600
We’ll gather in the Vallis Farm dining room for coffee and freshly baked cake before I demonstrate some of the day’s wholesome and delicious lunch menu, which makes the most of Vallis Farm and local produce.
After a little food chat and Q&A, there’ll be time for a wander in the Vallis Farm gardens while I put the finishing touches to lunch.
After enjoying lunch together, you’re invited to rest by the fire or in the garden and take time for some mindful creativity: bring your own knitting, book, sketchpad or project, or join me for a guided session on the forgotten art of letter writing (materials and stamps included!).
We’ll end with a chance to share our reflections on a day spent living slowly, and gently set our intentions for the days ahead.
Sample lunch menu:
Vallis botanical blend sourdough focaccia, Honest Toil olive oil, pickled beetroot and blackberries
Crown Prince squash, mascarpone and spinach lasagne with smoked Gouda
Shaved fennel with apple, mint and hazelnuts | Green bean and lentil salad, tahini dressing
Honey and fig semifreddo, honeycomb
£75/person
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ