This Monday was spent creating a feast in the field @gothelneyfarmer our way of giving thanks, celebrating and honouring our farmers and the incredible work they do that gives us access to produce some, can only dream of. The menu was designed to showcase the incredible pork we have had the pleasure of using across our restaurants for years thanks to Fred. Some of the dishes included: Cornish crab with honey glazed sow belly & Gooseberries wrapped in shiso leaves. Sausages from all four restaurant’s. Pigs head salad with raw hand dived scallop. Lobsters from @kernowsashimi poached in pork fat with a curry made from the head meat & roti made with flour from the farm @fieldbakery Slow roasted sow rib served with plates of raw vegetables and herbs from @flourishproduce & @goodearthgrowers and glutinous rice grilled in fig leaves. Custard and summer berry tart, again the pastry was made with the incredible flour freshly milled by the @fieldbakery Wine curated by @lukepyper with @tuttowines giving us access to some absolute gems as always. This all made possible thanks to the relationships and friendships @benjamin__chapman has cultivated for years since establishing @super8restaurants with the idea that quality and care should be at the forefront of every conversation. Thank you @gothelneyfarmer for hosting the event and our teams from all four restaurants @kilnsoho @smokinggoatbar @bratrestaurant both at the farm and on-site. Wonderful to have had so many people who’s work I truly admire and respect sat together talking and sharing idea’s while enjoying a meal made with the very produce they pour their passion into everyday. @crocadonfarm @chefdancox @flourishproduce @goodearthgrowers @thecornwallproject just to name a few. Pictures by the incredibly talented @benjaminmcmahon