Join me for an evening of celebration in honour of Scotland’s great bard. This is Burns Night, Westcountry style, combining ceremony, conviviality and an abundant feast that nods to Scottish traditions while incorporating a few of our own from closer to home.

There’s also an option to join a pre-dinner whisky tasting with a local whisky expert.

Drinks and nibbles at 7pm

Sparkling wine or Islay gin Bramble

Arbroath smokie croquettes

Smoked salmon baby oatcakes

Burns Supper at 7.45pm

Oat and molasses bread, whipped tablet butter, whisky pickles

*

Green leek and tatty velouté, crispy haggis (+ v alternative)

*

Pan-roasted venison loin with blackberry and bay sauce, oat and hazelnut skirlie

Cheddar, roots and ale stovies (v)

Mashed neeps, Vallis Farm greens

Smoked salt potatoes

*

Craquelin choux puffs with whisky cream and raspberry compote

…and a wee dram

Welcome aperitif and 4 courses £60/person or £75/person with wine flight. Optional whisky tasting (6pm-7pm) £20/person.

Come for supper in the studio, based in Sherborne’s atmospheric old yarn mills. An art-inspired menu promises visual treats, delicious seasonal flavours and plenty of talking points! Wines by neighbours at Vineyards.

Aperitif and nibbles at 7pm

The Sherbs Sherbet (clementine vodka, cherry sharbat, bubbles)

Still life in edible form: quails eggs, baby veg, Georgian beetroot and walnut dip, herbs and freshly baked bread

Supper at 7.45pm - a monochromatic journey

White truffle and black garlic arancini, white miso aioli, gomasio

Pink radicchio, pomegranate, Argentinian red shrimp, red grapefruit dressing

Corn-fed chicken, lemon and spice mograbieh, saffron-pickled pear (vegetarian: with polenta-crusted squash)

Green leaves, shoots, herbs and beans

Blue and white cheese plate: Dorset Blue Vinney, Whitelake White Nancy, figs, macadamias, charcoal crackers

Dessertscape

Welcome aperitif and dinner £60/£75 person with wine

Venue: Studio Sherborne, Old Yarn Mills, Sherborne DT9 3RQ

Sunday 1 March 2026, 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

Take time to slow the pace, breathe deeply and enjoy a mindful, cosy Sunday at Vallis Farm.

Sunday 29 March, 1100 - 1600

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, 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