A line-up of top chefs confirmed for Wild Feasts at Oxmoor Farm.
Oxmoor Farm in the Chiltern Hills, 30 miles from London, is again the place for a combination of rural dining, views of the countryside, and insights into regenerative practices in farming. Wild Feasts at Oxmoor Farm, a series of al fresco dinners, returns to Buckinghamshire from June to August. This year, a fresh line-up of young, aspiring chefs has been confirmed.
Wild Feasts, a project from friends Paddy Maynard and Harry Hope Morley, launched last summer and was sold out. With plans to establish a permanent restaurant on the land in the coming years, Paddy and Harry’s summer banquets want to celebrate the breadth of products available in the countryside, and spread the word about no-dig and regenerative practices. On select Saturdays, Oxmoor will widen its offering, serving pizzas cooked over an open flame from 2-8pm using produce sourced from neighbouring suppliers.
June 17 and 18: Lucy Turnbull & Emma Cantlay (The Seasonal Supper Club)
Emma Cantlay and Lucy Turnbull are behind The Seasonal Supper Club, founded in 2022. Freelance food stylist, baker and East London-based chef Lucy draws on her experience at the E5 bakehouse alongside food stylist and illustrator Emma, whose knowledge of ingredients and seasonality results in beautifully-crafted dishes. The pair champion ethical growing techniques by sourcing from passionate producers as close to home as possible.
July 22 and 23: Olivia Cavalli
Born to an English father and an Italian mother, Olivia grew up surrounded by Italian food. Her Italian Nonna, Albina, taught her how to cook, mainly using simple ingredients and highlighting the importance of a home-cooked meal. Starting out in food journalism, Olivia then turned her hand to food styling and, soon after, cheffing in restaurants in London and Italy. Apart from scouring Italy for culinary secrets, Olivia is a private chef and hosts her supper clubs. Olivia’s debut cookbook, Stagioni, was published in 2022.
August 26 and 27: Sophie Gordon
Sophie Gordon, chef and author of The Whole Vegetable, prepares veg-centric dishes and prefers sustainably-minded preparation methods. Sophie encourages home cooks to create minimal food waste. When she isn’t writing, Sophie hosts The Whole Vegetable supper clubs whilst running plant-based retreats across the globe.
