As the leaves fall and the evenings grow crisp, [Burnt Sugar Collective] and [The Stores] invite you to [Vallis Farm] for a feast that celebrates the richness of autumn. On Saturday 1st November, join us for seasonal cooking, open fires and candlelit conversation.

A welcome drink by the flames, then a seat at the farmhouse table where duck, spiced plums, foraged mushrooms and the garden’s last harvest will be cooked into a three-course feast. Generous plates, rooted in the season and the place that grows them.

Wines from independent makers - chosen and poured by The Stores - will carry the food, with bottles to take home if you wish.

It’s the kind of evening we love: ingredients picked close by, cooked slowly, shared around a long table with good people.

Menu

Welcome drink Hedgerow Kir

Canapés Game terrine, Cumberland sauce Jerusalem artichoke, truffle, pecorino fritters (v)

Starter Shiso-cured trout, wild mushrooms, koji oil Raviolo alla fiorentina, wild mushoom fricassé (v) Spinach, ricotta & egg yolk raviolo with a wild mushoom fricassé

Main Plum-glazed duck breast, duck scrumpet, fermented carrot & clementine ketchup Pumpkin, leek & cheese fondue pie (v)

Sides Crispy potatoes, truffle, aioli  Vallis Farm vegetables 

Dessert Burnt apple choux bun, hazelnut & cinnamon crackling, zabaglione 

📅 Saturday 1st November 🔥 Lunch: 12.30pm - 3.30pm 🔥 Dinner: 7pm - 10pm 🎟️ £55 per person 🍽️ Includes a welcome drink, canapés & a 3-course menu