At Crumplebury, we love to take the party outdoors and our summer Woodland Feasts are always sell-out events.
We thought we’d go one step further, and embrace the art of cooking over fire.
Executive Chef James Mearing and General Manager, Wayne Shaw, headed to Country Fire Kitchen, deep in the Somerset hills, to learn the art of asado.
Run by Tom Bray and his wife Ana, these masterclasses teach the South American cooking technique – slow-roasting whole joints of meat and fish over an open fire, sealing in the flavour and creating a deliciously smoky crust.
Our first Fire Pit Feast, held on the Sunken Terrace in June, was a roaring success, and we have added two more dates – June 25 and July 30.
Fire-cooked dishes will include Whitbourne Estate organic grass-fed rump steak, a leg of organic Whitbourne Estate lamb and a BBQ pork tenderloin, all cooked slowly over the flames and served with delicious salads and sides.
“They’re fantastic events,” says James. “We can’t wait to see you all.”
Tickets cost £25 for adults, £12.50 for children.
Book at https://www.crumplebury.co.uk/whats-on/