Every time we host a Wild Table event, it evolves. But edition 3.0 at Tey Brook Orchard felt incredibly special. Curated by myself and Becky Browning, our goal has always been to introduce a truly unique restaurant dining concept - one where Mother Nature is the ultimate showstopper, and we simply cook in her honour. This season, the rhythm of the land brought us two incredible milestones: a landmark first harvest and an elevated fire-cooking experience.
Growth and change are the themes of our current season and our lives, and there is no better way to experience that than through wine. This edition marked the debut of our very first harvest—a massive milestone representing the vines' third year of life on the farm. Grown organically and biodynamically, every single grape was handpicked by the Browning family, the BB team, and our amazing local volunteers. The result is a unique 2024 field blend of Pinot Gris, Pinot Noir, and PIWIs (Sauvignac, Pinotin, Cabaret Noir). It’s rounder, smoother, bursting with red fruit, and beautifully soft on the palate. Safe to say, it is very drinkable!
Spring isn’t just a season; it’s the reason. It is that powerful moment the earth unveils its bounty ahead of summer, giving our culinary team the perfect canvas for sensory magic under the canopy. Led by the brilliant Jade Jones and Lou Budds, our kitchen team transformed dining into an elemental ritual, connecting everyone directly to local farms and the pure flavor of the flame.
Because of the raw, unpredictable nature of cooking entirely over live fire with a small team, this edition was also the moment we had to make some tough decisions regarding our kitchen operations. Moving forward, we are unfortunately no longer able to cater to dietary requirements or allergens beyond gluten-free and nut-free options. Because our menus are deeply rooted in the elemental ritual of whole-animal and farm-to-fire cooking, we also have to honestly say that this isn’t a space that can accommodate vegan dining. We're truly sorry for the limitation, but it's the only way we can safely and authentically deliver this specific concept.
Here is the menu we brought to life for this series, including a few tweaks made with our new fire equipment, the 'BSTRD'-especially for that focaccia recipe we’ve been developing, which we absolutely smashed this time around:
RHUBARB & GIN-GER SPRITZ featuring Tey Brook Sparkling Rosé (Non-alc option: Sylva Orchard)
CARAMELISED SCALLOP (gf) Barbeque sauce, burnt lime mayo (contains peanuts, but can be removed)
FOCACCIA Tey Brook herbs, whipped oak butter
WILD FEASTING Radish, rhubarb & orange salad, burnt coriander vinaigrette (gf, df)
Grilled asparagus, gribiche, shaved Japanese turnips, burnt lemon (gf, df)
Trout on cedar, radish, baby mustard and dill, forest floor wild rice (gf, df)
Tandoori lamb neck, ember roasted pak choi, apple and mint labneh
JUNIPER VENISON LOIN (gf, df)
Earthed beetroot, confit garlic & burnt tomato conserve, sesame watercress
SIDES (gf) Caramelised baby potatoes, chive and wild garlic butter
RHUBARB AND GINGER ETON (gf) Burnt honey crema
PETIT FOUR Mini bombe Alaska, s’mores crust - on flames
May gave us some pretty average weather (including hail at one point!) but we didn't let that dampen the spirit. The wonderful Archie and Nat (the actual Browning Bros!) quickly whipped up a covering just off the main restaurant area - our backup, our insurance policy - and happily one which we didn’t need! Instead, we added another dimension to the Wild Table series with live campfire music from Kiwi fave Jayson Norris. It was also the weekend we first met Indi-EH, who added beautifully to the vibe. Did we indulge a little too heavily on Saturday night? We always do. But the natural support of the team was heroic, and the connection we felt to the land and to each other made it unforgettable. The team for this event were: Jade (Head of Kitchen), Thomas (Head of Fire), Harry (Head of Glade), Lou, India (Chefs) Flo (FOH), Zak (KP)…and special Press night team: Olivia and Sami.
An event like this doesn't happen in a vacuum. Alongside our core team, we always invite a special collection of volunteers to live and breathe this space with us for the duration of the event. From setting the beautiful tables and assisting with wild foraging, to helping with the dishes and generally holding the whole show together - our volunteers are the heartbeat of the Wild Table. Our volunteers for May were the wonderful Lorraine (chef Jade’s mum!) Sally, Fillipa and Penny.
Our photographer was Scott Kershaw, who captured gorgeous images on Sunday’s final lunch service.
Dates: Friday 15th May until Sunday 17th May (sittings Fri dinner, Sat lunch & dinner, Sun lunch), with a press event on the evening of Thursday 14th May.
Link to playlist
