Buck’s Banquet

A rustic dining experience you will be sat with a group of other diners watching our chef prep and cook local and seasonal ingredients over-fire. Sat in a barn, around long tables overlooking Shillingford's beautiful farm.

On the Table:

Beef Carpaccio with salsa verde and rocket.

Stone Tree Dairy's Goats curd with beetroot and walnuts.

Mediteranian salad with salted cheese - courgette, red onion and mixed peppers.

Over-Fire:

Grassfed organic Tomahawk steak with fresh chimichurri.

Organic Spatchcock chicken with spiced marinade.

Bone Marrow Over-fire with capers, garlic, parsley and lemon.

Alongside a variety of seasonal vegetables and salads.

Dessert:

Chocoloate mousse with roasted frangelico hazelnuts.

Set-menu may differ depending on seasonal availability.

Drinks:

Teas and coffees will be available at the end of the meal, we will not be serving alcoholic beverages, however we are happy for you to bring your own.

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Host or Publisher Buck's Agricultural Project Management