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? Come and get inspired at this demo and lunch, where I’ll demonstrate some of my favourite plant-led dishes with easy adaptations for meat-eaters, serve up a gorgeous lunch for you to enjoy and send you home with a happy belly (and gut!), recipes and plenty of ideas.
Example demo dishes and lunch menu
* Botanical blend 20+ plant focaccia
* Butternut borani
* Walnut and red pepper muhammara with double pomegranate
* Sweet potato and black bean empanadas with chimichurri
* 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)
Take time to slow the pace, breathe deeply and enjoy a mindful, cosy Sunday at Vallis Farm.
Sunday 29 March, 1100 - 1600
We’ll gather in the dining room for coffee and freshly baked cake and a demo of the day’s wholesome and delicious menu, which makes the most of Vallis Farm and local produce. I’ll also share more about the gut benefits of my sourdough and show you how I blend biodiverse flour mixes using plants, seeds, grasses and botanicals from right here at the farm. After more food chat and Q&A, there’ll be time for a wander in the Vallis Farm gardens while I puts the finishing touches to lunch.
After enjoying lunch together, you’re invited to rest by the fire 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, local butter, cultured pickles
Slow-cooked Persian rhubarb and lamb stew, seasonal veg from the farm (vegetarian: Persian herb and spring vegetable stew)
Camomile panna cotta, pear granita
£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
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, lunch and a glass of wine.
Venue: Studio Sherborne, Old Yarn Mills, Sherborne DT9 3RQ
Join us for a seasonal celebration of local produce as the season turns. Enjoy a thoughtfully curated menu of dishes sourced from Somerset and Wiltshire farmers and growers - hyper-seasonal, hyper-local food at its best.
Canapes 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
Freshly made Somerset goats curd, heritage beetroot, herbed hazelnut crumb
*
Tadhill heritage breed roast beef, 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, brown sugar meringue
Apéritif, canapés, 3 courses and wine/non-alcoholic alternatives: £67/person
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! 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
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, lunch and a glass of wine.
Venue: Little Origins Test Kitchen, J19 Commerce Park, Jenson Ave, Frome BA11 2FQ (opposite Travelodge carpark entrance)
Take time to slow the pace, breathe deeply and enjoy a mindful, cosy Sunday at Vallis Farm.
Sunday 27 September, 1100 - 1600
We’ll gather in the dining room for coffee and freshly baked cake and a demo of the day’s wholesome and delicious menu, which makes the most of Vallis Farm and local produce. I’ll also share more about the gut benefits of my sourdough and show you how I blend biodiverse flour mixes using plants, seeds, grasses and botanicals from right here at the farm. After more food chat and Q&A, there’ll be time for a wander in the Vallis Farm gardens while I puts the finishing touches to lunch.
After enjoying lunch together, you’re invited to rest by the fire 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, EVOO, cultured pickles
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