The Fire Feast

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This is now SOLD OUT.

Missed your chance to book? Not to worry, we’ve saved a small number of seats for walks up. Book these on the day, at the restaurant. Make sure you come early to avoid disappointment.

This season sees Flank’s Tom Griffiths and Ben Rowland take on the Wilderness Fire Feast. Known for their accessible, whole animal cooking and the use of live fire, wood and smoke as their principal cooking technique, they’ll continue our fire pit tradition, with an incredible series of guest chefs joining them over the weekend. While the menu stays the same all weekend, our guests will put their own spin on it each day by adding their own starter and reimagining the main course of whole aged rump cap.

On Thursday night, Flank man the fires solo. Then on Friday the same menu will be given a Korean twist by Jay Morjaria (JAE @ Untitled). Saturday sees Ferdinand ‘Budgie’ Montoya (Sarap London) bring his ‘proudly inauthentic’ Filipino cuisine to the table, then for Sunday we have the brilliant Selin Kiazim (Oklava) and her modern take on Turkish-Cypriot food. 

LINE UP

Thursday – Flank
Friday – Jay Morjaria
Saturday – Ferdinand ‘Budgie’ Montoya
Sunday – Selin Kiazim

THURSDAY MENU

Mussel & prawn French toast, kewpie mayo, burnt chilli sambal
*
Smoked brawn dumpling, summer peas over fire, burnt leek, pork crackling
*
Aged rump cap glazed over fire, served with
Bitter leaves
Coal roasted hispi cabbage, pretzel crumb, juniper
Pan stock, sweet onion ketchup
*
Espresso ‘martini meister’ tiramisu
*
Pork fat fudge, digestif 

 Vegetarian options available, please ask on arrival
Menu subject to change

Friday to Sunday menus will be a guest chef variation of the above.

Bookings for The Fire Feast cost £65 per person.

Please note dining experiences are not refundable or exchangeable if you book incorrectly, so please make sure you are happy before booking.
Read our full T&Cs here.

Once you’ve booked please check for your email confirmation, if it’s not in your inbox check your junk folder. You’ll need this and the lead booker’s I.D. to check in.
Group bookings must arrive together.

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