Fire + Wild Winter events
“A ticket to one of Fire + Wild’s foraging feasts is the perfect gift. A five-course tasting menu outdoors -think of it as a super-luxe, super-delicious barbecue.” GQ Magazine
Fire + Wild is a nomadic food and foraging experience hosting outdoor dining events, guided foraging walks and wild camping. Events take place all over the country from Sussex to Scotland, serving hyper-seasonal, restaurant-style dishes cooked over fire. Fire + Wild takes a hands-on, hunter gatherer approach to sourcing ingredients. The small team includes expert foragers, trained hunters and a sommelier who work together to gather edible wild plants, berries, fungi, fish and game. Recent dishes include squirrel and black chanterelle ragu and truffle gnocchi; wood pigeon, coal roasted squash and pickled blueberries and for pudding, grilled pears, brown butter and elderberry.
Fire + Wild events in November and December www.fireandwild.co.uk/events
Explore: wild boar: a nose to tail feast
Saturday 23rd November, 10-4pm, priced £150 per person
Location: a woodland just outside Lewes, East Sussex
This special event is focused on a truly iconic beast - the wild boar. During this off-grid event, the Fire + Wild team will guide 24 guests through the process of butchering and cooking wild boar over fire, understanding how to make use of the entire carcass, as well as learning about the animal’s behaviour, history and the fundamentals of its meat. Following the butchery session, everyone will head to a wood-fired kitchen in the forest for a five-course banquet, paired wines and wild cocktails.
Lock, stock and barrel: a festive forest feast
Saturday 7th December, 10-4pm, priced £150 per person
Location: a woodland outside Lewes, East Sussex
This is the final Fire + Wild event of the year. Focusing on game, the event will begin with a guided clay pigeon shooting session, demonstrating how to shoot moving targets and explaining the processes used to harvest wild meat in this way. Following the shoot, the group will head to secret woodland location for a five-course tasting menu of duck, partridge and rabbit, cooked over fire. Each course will be paired with festive wild cocktails, paired wines and port.
About Fire + Wild
Fire + Wild was established in 2017 by chef, hunter and forager Mark Andrews. After several chaotic years working in London, he decided it was time for a more simple way of life and returned to his rural roots. The next few years were spent exploring the wild parts of Scotland, Sweden and France during remote camping and canoe trips while foraging wild food, hunting and cooking over fire. Fire + Wild donates 5% of its profits to The Woodland Trust each year and has a low impact, zero waste policy.
www.fireandwild.co.uk | Instagram @fireandwild
For more information, images or an interview please contact Hannah Blake at The Dining Room.