Published 12 June 2022
A new supper party series is to launch at Oxmoor Farm in the Chiltern Hills. Friends Paddy Maynard and Harry Hope-Morley will host the first Wild Feasts evening on June 18, bringing Yorkshire-born chef Dan Chambers, of Belly at The Compton Arms, to cook on the farm.
‘The feasts will be guided by the ingredients available and prepared over open flames’, the team said, and will run twice a month until mid-September. Alongside the feasts, Paddy and Harry said ‘Oxmoor is on a path to no dig and regenerative practices, growing naturally high quality ingredients’. Everything cooked at the supper clubs will be sourced from local farms and growers, or from Oxmoor itself.
After next week’s event, Joe Woodhouse – formerly of Vanilla Black and the Towpath Café – will cook a veg-centric menu with dishes including tomato broth and herb dumplings, fire roasted seasonal veg with walnut sauce, and roasted carrots with goats curd, fennel seeds, chilli and herbs.
Here’s the full line-up of chefs:
Joe Woodhouse | July 9
Joe grew up on farms in Cambridge and Scarborough, In his twenties he trained as a chef in Manchester and worked in restaurants around Leeds and London. Joe’s cooking is vegetable centric and ingredient-led, on the night guests will try dishes prepared over the flames.
Brendan Eades | July 23
From Rye in East Sussex, Brendan started working in kitchens from a young age following in the footsteps of his mother. Brendan has worked at establishments such as The Arts Club, Aquavit and most recently as head chef at Silo alongside Douglas McMaster. Brendan is now head chef at restaurant Warehouse at The Conduit.
Xanthe Gladstone and Clare Cole | August 6
Xanthe is an organic farmer, sustainability advocate and chef based in Wales. Having trained at Ballymaloe Cookery School, she also runs a baking and growing workshop and hosts supper clubs, most recently at Layla Bakery. Clare currently divides her time between cooking at Towpath in Hackney and working in food styling, assisting on books for Melissa Hemsley and Pasta Grannies.
Root London | August 27
Max Mclean and Ed Tejada, both of Silo, have run a series of pop-ups this year at venues including Catalyst & Swift. With an intense focus on both sustainability and foraging, these two chefs align perfectly with both Root’s up-and-coming ethos and Oxmoor Farm’s sustainable, farm-to-table focus.
George Williams | September 10
George trained at Ballymaloe Cookery School before working at the Michelin-starred River Café for a few years. His recipes are inspired by regions across Europe, with a particular love for the Italian eating culture and his night will be reminiscent of an Italian feast.
The farm is 40 minutes from Marylebone via train and dinner includes a shuttle service from Great Missenden station. Suppers will cost £50 – £70 a head with a cocktail on arrival and will run between 6-11pm.