GALLERY

nomadicdinners

Day 2 with MasterChef Finalist @cheflivburt Yester

Day 2 with MasterChef Finalist @cheflivburt Yesterday was epic! Coffees on the 🔥 & we’re ready to go again🤟🤟🏽🤟🏿.

1/440,000,000,000,000. That is the probability of

1/440,000,000,000,000. That is the probability of you being alive right now. It is the same as winning the lottery 5 times. over. We are dead for 14 billion years, live ephemerally then return to stardust. Life is a gift. Don’t waste it. Constantly reflect on this statistic and the miracle of you ‘being’ each time you feel depressed or dejected. 📷@sandywood

Nomadic. loves ✨🥂BIRTHDAYS🥂🍰. Celebrate

Nomadic. loves ✨🥂BIRTHDAYS🥂🍰. Celebrate with us woodland style. Enjoy great food, great foraging & great friends (BYO friends). If you’re interested in finding out more head to our website ⬆️🌲⬆️

“Raise a glass to freedom Something they can nev

“Raise a glass to freedom
Something they can never take away
No matter what they tell you
Raise a glass to the four of us
Tomorrow there'll be more of us
Telling the story of tonight” - Lin Manuel Miranda 🌲Taste of Freedom 04.07 📷@sandywood

GROW. August is an exciting time. The blackberries

GROW. August is an exciting time. The blackberries have finally arrived and the onions, tomatoes and potatoes are ready to eat. We’re also starting to see apples and damsons on our trees. The smell of rosemary wafts through the air and every time it rains it seems to intensify. We love growing our own produce, there is something meditative about it. Next year we will try to grow even more and maybe consume a bit less. We have everything we need in nature’s larder. 📷@Catherine_frawley

48 hour slow cooked beef finished off on our coals

48 hour slow cooked beef finished off on our coals. This literally melted in our mouths 📷@sandywood 🔪@arthurchef82

We love teaching our guests about wild ingredients

We love teaching our guests about wild ingredients but we love it even more when they teach us something new. We had an amazing chat a couple of weeks back about dandelion root coffee, an incredible caffeine free alternative to regular coffee which uses dried dandelion roots harvested in the spring. The taste we found is almost indistinguishable from regular coffee, we tried Symingtons but will give a go making our own next year.

miso aubergine, spicy pepper & charcoal grilled co

miso aubergine, spicy pepper & charcoal grilled cougette garnished with a bit of sorrel from our field for some acidity. 🔪@arthurchef82 📷@sandywood

A light and refreshing tomato 🍅 & gooseberry ga

A light and refreshing tomato 🍅 & gooseberry gazpacho served with a dill vinaigrette perfect for cooling down on a hot summers ☀️ day. Both the dill and gooseberries were grown and harvested by us. The tomatoes were courtesy of @natoora as ours still need a bit more time. 🔪@arthurchef82 📷@sandywood

“The only people that interest me are the mad on

“The only people that interest me are the mad ones, the ones who are mad to live, mad to talk, desirous of everything at the same time, the ones that never yawn or say a commonplace thing.. but burn, burn, burn like roman candles across the night.” - Jack Kerouac 📷@sandywood

🔥🔥🔥At the risk of shooting ourselves in t

🔥🔥🔥At the risk of shooting ourselves in the mouth, we are really looking forward to this weekend, it’s going to be a scorcher. Tickets for our woodland feast have completely sold out but we still have a handful of tickets left for Skye Bothy this Friday 🔥🔥🔥

Fermented rhubarb, lime sponge, elderflower & whit

Fermented rhubarb, lime sponge, elderflower & white chocolate 🌲18.07.20 🔪@arthurchef82 📷@sandywood

Mushroom, parmesan and wild herbs vol au vent c

Mushroom, parmesan and wild herbs vol au vent canapé by @arthurchef82 🌲18.07.20 📷@sandywood

🍸🌲Cocktails🍸🌲Our friends @strongmansti

🍸🌲Cocktails🍸🌲Our friends @strongmanstipple have been helping us delight our guests with some new and exciting flavour 💣’s inspired by the ingredients around us. Inset within the first photo we have ‘Little Rituals’, which, amongst other ingredients features fermented rhubarb, custard whiskey & rose champagne. Scroll across and you will see 🍓negroni next to it, a delightful variation of the 🇮🇹 classic. 📷@sandywood

🔥Skye Bothy 🔥 our newest experience launched

🔥Skye Bothy 🔥 our newest experience launched yesterday & it was awesome. @dominicwhisson crafted some incredible @drambuie inspired cocktails 🍹whilst @ruaridhemslie conjured up an epic 4 course feast for our guests over open fire including one of our favourite desserts, caramelised apricots🍑 flambé with drambuie served with a light cream and oat crumble. Tickets for next weekends Bothy experience are selling fast. To grab one head to our website ⬆️

“For small creatures such as we the vastness is

“For small creatures such as we the vastness is only bearable through love” - Carl Sagan 📷@catherine.frawley

Tickets to Skye Bothy are selling faster than you

Tickets to Skye Bothy are selling faster than you can say BOTHY! Skye Bothy is a four course feast in our woodland cooked over live 🔥 by chef @ruaridhemslie paired with @drambuie inspired cocktails crafted by award winning ex-Savoy bartender @dominicwhisson , camping under the stars & breakfast the next morning. Tickets are live on our website ⬆️

Charcoaled cougette & creamy buratta with pea shoo

Charcoaled cougette & creamy buratta with pea shoots, miso & dried tomato vinaigrette 🔪@arthurchef82 📷@catherine.frawley 🌲11.07.20

Our 🌲feasts over🔥are officially sold out unt

Our 🌲feasts over🔥are officially sold out until next spring when the bluebells arrive. We may add a couple more dates between now and then so watch this space. Meanwhile if you would still like to join us 🏴󠁧󠁢󠁳󠁣󠁴󠁿Skye Bothy🏴󠁧󠁢󠁳󠁣󠁴󠁿 , a mouthwatering four course feast cooked over 🔥 by chef @ruaridhemslie paired with delicious @drambuie cocktails & camping overnight in our woodland will be launching later today.

🔥Cooking in time of Coronavirus 🔥 It has be

🔥Cooking in time of Coronavirus 🔥 It has been physically and emotionally draining getting our🌲feasts back up and running. In a lot of ways this has felt like starting from scratch. We have had to rethink our entire operation to ensure that everyone who dines with us is safe, relaxed and comfortable and is able to unwind in beautiful surroundings. We miss collectively foraging for items with all our guests in a single basket. We miss hugging and shaking our guests hands at the end of the night. We miss the closeness of having strangers sat near each other around a table. Above all though we are so grateful to be able to be getting back to the business of connecting people with the world around them at a time when this has never been more important. 📷@catherine.frawley

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