Food Events
It’s always so special to gather, slow down, and connect over beautiful seasonal food — whether that’s around a long supper table or through hands-on creative workshops.
From autumn 2026, most food events will take place at The Table Sherborne, a welcoming bespoke space that I’m creating for food lovers.
Coming up at The Table Sherborne
At the heart of The Table Sherborne’s offering is connection over food. Monthly feast evenings will celebrate the seasons while honouring the heritage, traditions and stories of the area, from a Michaelmas Feast to celebrating harvest abundance. Watch out for inventive pop-ups too, including Après, a cosy raclette bar series coming in December 2026.
A rolling programme of workshops and demos will offer inspiration, tips and know-how for food lovers of all culinary abilities. Whether your interest is cooking for health, relaxed entertaining at home or trying out new dishes and cooking styles, an event at The Table Sherborne is relaxed, convivial and based around eating and learning together. I share my intuitive style of cooking through stories, tasting and inspiration rather than technique and strict recipes.
The full programme from October 2026 - March 2027 is coming soon.
Can’t make it to Sherborne?
Beautiful Sherborne is undoubtedly worth a visit but if you can’t make it to Dorset, The Table can come to you. Get in touch to discuss a bespoke feast or workshop for your family, friend group or team.
Browse past events
An abundant midsummer feast in one of Frome’s most beautiful settings.
Join us at Vallis Farm for a garden supper celebrating the height of the Somerset summer — sun-warmed tomatoes, fragrant herbs, sweet berries and generous plates designed to be shared around long tables in the open air as the evening stretches out. This is vibrant seasonal cooking, with thoughtful sourcing from some of our favourite local farmers and producers. Enjoy a relaxed evening of good food, great wine from our specially curated rosé bar (other drinks available!) and, as ever, easy conversation.
Come with friends, or come alone and leave having shared a table with new friends.
Canapés and aperitifs at 7pm
The Rosé Spritz
Mini crayfish rolls, dill aioli
Tapenade and whipped goat’s curd tartlets (v)
Tempura sage leaves, thyme honey (v, gf))
Watermelon, feta and basil (v, gf)
Long-table supper at 7.45pm
Vallis Vale wild herb focaccia, Honest Toil extra virgin olive oil
Burrata, Isle of Wight tomatoes, white peach, basil oil, toasted pistachios (v, gf)
Herb-crusted West Country lamb rump, salsa verdi (gf)
Roasted pasture-raised chicken, chimichurri (gf)
Vegetarian: Provencal vegetable tian tart
Garlic roasted new potatoes, charred courgettes, lemons and beans (gf)
Somerset strawberry and rose pavlova, Amalfi lemon and olive oil curd (gf)
Apéritif, canapés and 3 courses: £60/guest, thoughtfully curated rosé wines and interesting alcoholic and non-alcoholic options available at our pop-up bar.
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ
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 (hopefully in the garden!)
The Spring Fling (gin, elderflower, citrus syrup, bubbles)
Citrus-cured chalk stream trout, cucumber and mint pickle
Vallis Vale nettle and Whitelake feta arancini
New season radish and Vallis botanicals smørrebrød
Supper at 7.45pm
Vallis Vale wild garlic sourdough focaccia, Honest Toil extra virgin olive oil
Whipped Somerset goats cheese, 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
*
Pistachio and raspberry tiramisú
Apéritif and 4 courses: £60/person, thoughtfully curated wines and interesting non-alcoholic options available at our pop-up bar.
Venue: Vallis Farm, Egford Hill, Frome BA11 3JQ
Book via Book Now button or email kate@theintuitivechef.co.uk
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)
A Live Cookery Evening & Shared Dinner
Thursday 30 April | 5.30–8.30pm | Studio Sherborne, Unit 15, The Old Yarn Mills, Sherborne DT9 3RQ
Spring deserves an unforgettable evening table.
This is a relaxed, atmospheric cookery evening — where you gather round, watch, ask questions, and then sit down to eat a generous feast together.
It’s for anyone who loves the idea of hosting… but sometimes finds it overwhelming.
Too many dishes.
Too much timing.
Not enough new ideas.
During this live cookery evening, I’ll show you how to:
• Create sharing plates that feel abundant but unfussy
• Get a gentle “wow” from the moment guests sit down
• Build colour, texture and flavour into simple seasonal dishes
• Shape a menu that caters to varied dietary needs without doubling your workload
• Make THE salad dressing that people still talk about the next day
• Host without stress or last-minute drama
You won’t need to lift a finger, here — instead, you’ll gather round the table as I demonstrate each element, talk through the thinking behind it, and share practical, usable principles you can take home and use.
And then we’ll sit down and enjoy the full menu together.
The Menu
Bubbly focaccia with mosaic butter
Whipped feta, caramelised heritage beetroot, spring gremolata
Queen butter bean & spring vegetable tagine with preserved lemon, dates and olives
Za’atar roasted chicken, pomegranate molasses and labneh
Jewelled grains
Swoon-worthy seasonal salad plate
Vanilla panna cotta, roasted strawberries, white balsamic
This is a relaxed evening out with purpose — part inspiration, part learning, part dinner party (without you doing the washing up).
£70 per guest / Limited early bird tickets at £60/guest
Includes live cookery demonstration, full shared dinner with wine and practical hosting principles to take home.
