Escape the ordinary and enjoy a luxury outdoor dining experience that’s crafted around flames, nature, and unforgettable moments. Sit down to fire-cooked food in the open air. Sign up for our newsletter to be the first to hear when our next seasonal event launches. Get early access to each new dining experience before they sell out. These spots go fast, so don’t miss your moment. This is a new kind of luxury pop-up restaurant that nobody has experienced before. No walls and no bright lights, just a beautifully dressed table set in a custom-built glass marquee that puts nature at your fingertips. Every gathering grows from what’s around us, with open-fire cooking at its heart. The season writes the menu, and what’s reared, caught, or made nearby does the rest. On arrival, you will be guided through trees, fields or flower rows, depending on the season and setting. There’s always space to park, though your wheels might get a taste of the countryside. Guests are encouraged to dress for the season, not the occasion. A chilled glass of English sparkling wine from a local vineyard and a selection of three canapés will greet you as you marvel at your venue for the evening. Our in-house sommelier will guide you through our seasonal drink menu from a small, focused list that’s tailored to what’s on the grill. As you settle down for the evening, you’ll see James Whetlor cooking over flames just feet away. Nothing is hidden behind kitchen walls, and you’re free to ask questions, share a moment, or get to know some of the growers and artisans who’ve supplied what’s on your plate. After your final course, you’re invited to linger for a post-dinner drink. Sample a warming rum or whiskey by the same fire that cooked your dinner, chatting with fellow diners as the night starts to wind down under the stars. If there’s one person who knows how to draw flavours from an open fire, it’s James. As a previous River Cottage chef and founder of the award-winning ethical meat company Cabrito, James is no stranger to the fire pit or the field. He’s a recipient of the James Beard Award and is a regular on the food festival circuit, where he’s spent years championing sustainable, fire-based cooking. Now, James brings that rich knowledge to your luxury pop-up restaurant. Local sourcing is second nature, and with deep relationships with local suppliers, James ensures that only the finest, fairest, and freshest ingredients find their way to the table. “I’ve built my whole career on a love of food and fire. There aren’t many ingredients that aren’t made more delicious after a lick of smoke and time on the grill.” – James Whetlor A luxury outdoor dining experience that follows the rhythm of the year. For the autumn months, we have moved to Featherstone Flowers, a fully sustainable working flower farm in the heart of Hampshire’s Test Valley. Take in a long, unrushed evening of open fields and incredible food. We haven’t revealed our spots for later seasons yet, but you can be sure they’ll bring the same sense of place and new, delicious flavours. Each and every evening is truly a once-in-a-lifetime experience. Your place at the table brings with it: Head to our social channels for smoky recipes, secret locations, and stories from the table, shared with people who make each night unforgettable. Taste the story before it hits the plate. A celebration of food, flavour, and the people behind it. From delicious recipes to inspiring insights from the chef and unforgettable food events – this is where passion meets the plate.
FLAVOUR
BEAUTIFUL
SETTINGS
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ATMOSPHERE
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Fire-Cooked Flavours that Bring the Indoors Out
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Taste the Season in Every Bite
It’s an experience that’s rooted, real, and impossible to forget.
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FIRE AT THE CENTRE
Flavours that roam
Bring the inside out
Leave no trace
Intimate by nature
Luxury Outdoor Dining,
Drawn from the Land
How the Evening Unfolds
01 01
A welcome in the wild
02 02
Finding your place
03 03
3 courses in the open
04 04
Enjoy the afterglow
Meet the Chef:
James Whetlor Taste fire, flavour, and integrity in every dish.
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Four Seasons, Four Places, Four Weeks.
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