Autumn Field to Fork Lunches

On Thursday 6th and Friday 7th November we welcomed friends of Shillingford to harvest, cook & feast together. The aim was to make tasty recipes from from the seasonal produce that was available to harvest on the day.

We met Martyn, founder of Shillingford Organics for a tour of the farm. We wandered around our polytunnels that were growing a variety of lettuce for our salad pack. We picked and tasted the different shaped leaves. We walked around Stable Gate field which was growing an abundance of different crops. We pulled fresh earthy beetroot from the ground, pushed curly kale leaves from the stem and went searching for the last of the raddichio.

We then took our harvest back to the Events Barn kitchen to cook up three recipes of goodness. On the menu:

1. Raddichio, pear & beetroot salad

2. Seasonal Shillingford Curry

3. Brassica, carrot & walnut slaw

We then feasted on our creations!

This was our last Field to Fork event of 2025. Keep your eyes peeled on our socials, newsletter and events page for events in 2026.