Wild Feasts at Oxmoor Farm is a rural dinner party set within the grounds of a Buckinghamshire farm, prepared by the next generation of chefs, all using ingredients from local producers and distillers.
Chefs will play host throughout the summer, with plans to turn the space into a permanent restaurant. Oxmoor Farm will welcome Dan Chambers, Joe Woodhouse, Brenden Eades, Xanthe Gladstone, Clare Cole, George Williams, and Root London to the series.
An idea thought up by two friends, Paddy Maynard and Harry Hope-Morley, Wild Feasts at Oxmoor Farm are set against the glorious Chilterns countryside. Oxmoor Farm is on a path to no-dig and regenerative practices, growing naturally high-quality ingredients. Everything is sourced from local farms and growers, or from Oxmoor Farm itself. Partnering with the likes of Badger’s Garden (no-dig growing and foraging), SHRUB, Flourish, Campfire Gin (distilled in Hertfordshire), and wines from Langham Wine Estate and Tillingham Wines.
The feasts will be guided by the ingredients available and prepared over open flames. The first of the Wild Feasts at Oxmoor Farm will take place on Saturday, June 18th with chef Dan Chambers, currently at Belly in the Compton Arms.
Originally from Yorkshire, Dan worked in gastro-pubs and restaurants before moving to Holland. He spent most of his years there at a little neighbourhood bistro called Preta Porta in Utrecht. He baked bread daily and worked with pastry, as well as created a menu that changed almost daily. From here, Dan ran the kitchen at a little champagne bar called Cava before moving back to the UK where he worked at Barletta in Margate, Four Legs in London, and now Belly.
Next up will be:
Joe Woodhouse | 9th July
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. Previously at Vanilla Black and most recently Towpath Café, Joe’s cooking is vegetable-centric and ingredient-led, on the night guests will try dishes prepared over the flames, dishes such as tomato broth and herb dumplings; fire-roasted seasonal veg, walnut sauce, and lemon chilli dressing and roasted carrots with goats curd, fennel seeds, chilli & herb.
Joe is a published author with cookbook Your Daily Veg, food stylist, and photographer.
Brendan Eades |23rd of July
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 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 | 27th August
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 |10th September
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.
Details on the feasts
40 minutes from Marylebone via train, complimentary return shuttle service from Great Missenden station
£50 – £70 a head, depending on the night with a cocktail on arrival
Dietaries cannot be catered to, some of the feasts will be vegetarian
6pm – 11pm
@oxmoorfarm | Oxmoor Farm, Park Farm, Hamden Road, Great Hampden, HP16 9RD