OUT & ABOUT - tHE LAUNDRY’S SUMMER SEASON 2025
The Summer 2025 season was a big one for The Laundry! We travelled across the UK to a stunning and varied set of venues; bringing fire, charm and impeccable seasonal food.
The Wild Table - may 2025
Our season started with our first-ever Wild Table event; setting the scene with a four-day event focused on provenance, collaboration and seasonality under the trees at Browning Bros’ Teybrook Orchard site. You could say that this was the flame that ignited us…
PUB IN THE PARK - JUNE 2025
Melanie joined the London edition of this well-established foodie festival with a wine and food pairing (and a live cooking demo!) on the Firepit Stage. It was sunny, hectic and just downright amazing bringing one of our signature dishes to Gunnersbury Park.
The Laundry; Coastal Edition - AUGUST 2025
Coming in hot to Cherry Tree Farm in early August, we brought London to Devon (by way of NZ-inspired elevated campfire cooking!) Our long table Coastal Banquet was the centrepiece of a weekend-long residency with the Fireside Kitchen a more casual offering.
THE BIG FEASTIVAL - AUGUST 2025
How do you recreate a restaurant at a festival? By bringing all the best bits (swagger, a deliciously curated menu and some tables & chairs). We showcased a unique offering with festival dishes given a restaurant spin - across three music-filled days in the Cotswolds. Combined with a demo from Mel on the Firepit Stage, we really didn’t sleep on summer.
MEATOPIA - AUGUST 2025
Rounding off the summer over the Bank Holiday weekend with a return to our gorgeous birdcage at Meatopia 2025, in Tobacco Dock. Flame-kissed lamb ribs, thousands of hungry customers and the best vibes.
BBC SATURDAY KITCHEN - SEPTEMBER 2025
Mel brought whipped NZ manūka smoked feta to a live audience of over 1 million people during her appearance on BBC’s Saturday Kitchen. The dish also featured venison meatballs and pomodorini ragu, which wine expert Olly Smith paired with a Hawkes Bay Chardonnay (of course!)
THE WILD TABLE - SEPTEMBER 2025
We returned to the woods in September, bringing a new energy with the new season - working on growing and sourcing produce within metres - not miles. Our connection to both the land and our hosts (the Browning family) deepened even further as together we curated fire-led honest cooking and a magical atmosphere.
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