Good food. Good company.

Fire-roasted whole pig with crackling, sage & apple stuffing, and wild berry chutney.

14-hour hickory-smoked pork shoulder, shredded and sauced in a sweet molasses-bourbon BBQ drip.

Thick-cut salt and black-pepper crusted oak-smoked beef brisket, finished with rich bone marrow pan-jus.

Freshly baked sourdough baps, rustic brioche rolls, and buttered camp bread.

Crispy skin-on potato wedges tossed in smoked paprika, sea salt, and garlic, served with creamy ranch and melted cheddar.

Crunchy white and purple cabbage, carrot, and spring onion in a zesty cider vinegar dressing.

Slow-cooked pinto beans simmered with smoked bacon lardons, dark molasses, and brown sugar.

Brushed with smoked chilli butter.

Warm apple and blackberry crumble served with thick vanilla custard.

Warm autumn cider steeped with cinnamon sticks, star anise, and fresh orange peel.

Slow-roasted pork carved fresh, served with golden crackling and apple sauce on floured baps.

Fruitwood-smoked pork shoulder tossed in a tangy Carolina mustard barbecue sauce.

Tender, melt-in-the-mouth smoked brisket served with smoky BBQ jus and pickled jalapeños.

Cumberland pork sausages smoked over coals, served with caramelised onions and coarse mustard.

Crispy wedges piled high with pulled pork, melted cheese sauce, and crispy onions.

Three-cheese baked pasta topped with crushed pork-scratching dust.

Crisp shredded cabbage and green chilli in a sharp lime-mayo dressing.

Warm, sticky ginger cake served with piping-hot vanilla custard.

Rich dark hot chocolate topped with toasted marshmallows and whipped cream.

Whole roast pig cooked on-site to golden perfection, featuring ultra-crispy sea-salt crackling, sage & roasted apple stuffing, and sweet spiced apple compote.

14-hour hickory-smoked pork shoulder, hand-pulled and tossed in a dark molasses-bourbon BBQ glaze.

Heavy black-pepper and salt-crusted oak-smoked beef brisket, slow-cooked until melt-in-the-mouth and served with rich bone marrow pan-jus.

Brioche buns, artisan sourdough baps, and soft floured rolls.

Crispy skin-on potato wedges tossed in smoked paprika, garlic, and sea salt, served with sour cream and hot cheese sauce.

Purple cabbage, shredded carrots, radish, and crisp green apple tossed in a tangy cider vinegar mayo.

Slow-cooked pinto and haricot beans with bacon lardons and dark maple molasses.

Crisp whole British Bramley or Cox apples dipped on-site in sticky golden caramel and dark toffee, set out on a rustic station with crushed nuts, sprinkles, and dipping chocolate.

Warm autumn apple and blackberry crumble served with thick vanilla pod custard.

Warm spiced apple cider steeped with cinnamon sticks, star anise, and fresh orange peel.

Whole roast pig cooked on-site, featuring golden crispy sea-salt crackling, sage & onion stuffing, Bramley apple sauce, and rich pan-gravy on warm floured baps.

Fruitwood-smoked pork shoulder, shredded and tossed in a tangy Carolina mustard BBQ sauce or spicy honey glaze.

Heavy black-pepper and salt-rubbed oak-smoked beef brisket, served with smoky BBQ jus and pickled jalapeños.

Smoked pork Cumberland bangers cooked over coals, served with slow-caramelised cider onions and coarse English mustard.

Crispy skin-on potato wedges piled high with pulled pork or beef brisket, liquid cheddar, and crispy fried onions.

Three-cheese baked pasta topped with crushed pork scratching crumbs or brisket burnt ends.

Shredded white cabbage, spring onion, and red chilli in a zesty lime-mayo dressing.

Parched peas soaked, slow-cooked, and served steaming hot in cups with sea salt and malt vinegar.

Warm, sticky ginger and oatmeal cake served with piping-hot vanilla pod custard.

Whole British apples dipped in sticky dark toffee and caramel, served with crushed nuts and dipping chocolate.

Rich dark hot chocolate topped with toasted marshmallows alongside warm mulled cider steeped with cinnamon sticks and orange peel.