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nomadicdinners

NEW SUMMER DATE 🔥We are delighted to welcome @h

NEW SUMMER DATE 🔥We are delighted to welcome @honeyandco to the woods on Friday 9th July. Sarit & Itamar will be cooking a secret four course levantine inspired feast over fire based on the recipes from their new book ‘Chasing Smoke’. In addition to an authors ‘fireside’ Q&A each booking will receive a signed copy of the new book. TO BOOK VISIT OUR WEBSITE ⬆️ 📸 Credit @patricianiven

JOIN OUR TEAM 🌲🔥. Nomadic is more than just

JOIN OUR TEAM 🌲🔥. Nomadic is more than just a job. It’s a community of passionate people with a shared mission of bringing our guests closer to nature. We believe that great experiences are worth more than any gift. We believe that simplicity is the ultimate luxury. We are dedicated to surprising and delighting our guests at every touchpoint and we go out of our way to make each of our guests feel welcome. We create memories for the people around us. If you have been stuck inside for too long and are keen to make the woodland your office we would love to hear from you. We are currently recruiting for Front of House and Kitchen Porter roles. 🌲🌲🌲TO FIND OUT MORE OR TO APPLY PLEASE VISIT THE CAREERS PAGE OF OUR WEBSITE ⬆️. (please note all applications must be made through our website)

SUMMER 🔥☀️. It had been a magical few days

SUMMER 🔥☀️. It had been a magical few days here in the woodland. We are getting ready for an insane couple of weeks ahead. Starting today with a bit of filming and cooking with @masterchefuk finalists @chefbartvanderlee @chefwebb1 @chefphilli , all lovely guys with yummy yummy (seriously yummy) food that we got to sample and we can’t wait until August Bank Holiday when they will be cooking for our guests. In the meantime we have been trying to make the most of the summer weather in spite of the workload. We wish we could say we have been bathing under the giant oaks and frolicking in the long grass but we have a bit to be getting on with in the next fortnight and the last of the spring ingredients that need bottling up and preserving before they go to seed. 📷@bealubas

SUBSCRIBE ⬆️. We’ve had loads of interest ov

SUBSCRIBE ⬆️. We’ve had loads of interest over the weekend from people keen to book a feast with us this summer ☀️ and later on in the year. We are almost at capacity this summer but do from time to time get cancellations and release the occasional new date every now and then. To keep up to date with all this stuff please visit our website and subscribe at the bottom of the home page. We will send out emails whenever we release a new date and whenever spaces become available. Photo inset guest chef @kerth.gumbs spring feast 🔥 captured by the indomitable @sandywood

Yesterday’s yummy canapé from yesterday’s gue

Yesterday’s yummy canapé from yesterday’s guest chef @foraged.by.fern 🌿. A sorrel and wild garlic aioli sprinkled with a generous portion of wild garlic capers served on a crispy potato skin🌿.

“If I'm an advocate for anything, it's to move.

“If I'm an advocate for anything, it's to move. As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else's shoes or at least eat their food, it's a plus for everybody.” - Anthony Bourdain 📷@bealubas

From last springs menu, English asparagus, purple

From last springs menu, English asparagus, purple sprouting broccoli and peas charred on the fire on a sorrel aioli with crispy wild garlic breadcrumbs. Scroll ➡️ to see the finished dish. 📸@bealubas

@kerth.gumbs putting nature on a plate 🌿🍓. S

@kerth.gumbs putting nature on a plate 🌿🍓. Stunning as always 📸@sandywood

June is finally here and with it two of our favour

June is finally here and with it two of our favourite ingredients - strawberries and elderflower, the undeniable proof that summer has indeed arrived. We love this time of year when the days are warm and at their longest! Photo inset a is tasty Pavlova by @cheflivburt from last summer

“Aim for the sky, but move slowly, enjoying ever

“Aim for the sky, but move slowly, enjoying every step along the way. It is all those little steps that make the journey complete.” - Chanda Kochhar 📸@bealubas

We defy anyone to tell us what tastes better than

We defy anyone to tell us what tastes better than potatoes with a bit of rosemary, sea salt and olive oil cooked over the fire. One of life’s simple pleasures 📸@bealubas

TICKET UPDATE 🔥. We now have very limited avail

TICKET UPDATE 🔥. We now have very limited availability for the following dates: 🔥Sunday 6th June - 8 tickets at 12pm, 2 tickets at 3pm, 2 tickets at 6pm 🔥Saturday 26th June - 4 tickets to Dine & Sleep Under the Stars 🔥Bank Holiday August Weekend - Nomadic Presents 2020 MasterChef Finalists. We have now offered all of the remaining tickets to friends and family and a handful of final tickets leftover. TO BOOK PLEASE FOLLOW THE LINK ON OUR STORIES 📸@bealubas Also a big thanks to @stefanshawstudio for helping us with the table canopy design - super creative architects who we love working with (Stefan also happens to be a @masterchefuk semi-finalist)

FIRE 🔥. Be fearless in the pursuit of what sets

FIRE 🔥. Be fearless in the pursuit of what sets your soul on fire. Never compromise. Never back down. There is no other life you lead than the one you have now. There is no tomorrow, no yesterday, only today. Carpe Diem. Seize the day. 📸@bealubas

A spring canapé provided for a couple of private

A spring canapé provided for a couple of private guests celebrating a special anniversary a couple of weeks ago. St George’s mushroom chips with a parmesan ganache served with purple sprouting broccoli tempura and a wild garlic dip. It’s a bumper year for St George’s mushrooms so only felt right to use a few. Expertly executed by chef @v.raffone 📸@sandywood

4 tickets for this weekend’s feast have now come

4 tickets for this weekend’s feast have now come available due to a last minute cancellation. TO BOOK please see the link in our stories. Happy hump day 💚❤️☀️. Photo inset radish tempura with a three cornered garlic tzaziki inspired by @gill.meller 📸@bealubas

HARVEST 🌾. @thebadgersgarden have been busy gro

HARVEST 🌾. @thebadgersgarden have been busy growing loads of delicious vegetables to feature in our menu under the supervision of Head Chef @tomerhauptman. Inset you will see broad bean, salad leaves, rhubarb, pea shoots, beetroot and onion which are some of the many varieties of fruits and vegetables we are growing this year. Having control of our supply chain is something we feel passionate about and have chosen to prioritise this year. The advantages of growing our own produce means we have the flexibility to adapt our menu when ingredients are at their best. There is something wonderful about pulling something fresh out of the ground and putting it straight on a fire. It’s also a far more sustainable way of operating, reducing the miles our food has to travel to get on our guests plate. We decided to go with a ‘no dig’ method where we layered over the existing ground with excess hops from a local brewery, mushroom soil and manure and topped the ground with wood chip from a nearby fallen tree. This has been a huge learning experience for all of us and we are incredibly grateful to Simon and Kay for all the hard work they have put in. 📸@bealubas

And that’s a wrap! Bluebell season is at an end,

And that’s a wrap! Bluebell season is at an end, which can only mean one thing - summer is just around the corner! For those who are still interested in buying tickets for the summer season we now only have 12th & 19th September (still technically meteorological summer) available. Then later in the year tickets for our Fungi Forage Feast in October are booking up fast. A huge thankyou once again to everyone who has visited so far and to our Nomadic team who have made what seemed like a mountain to climb a gentle stroll up a hill. 📸@sandywood

Last weekends birthday cake by @lilmoon_bakery was

Last weekends birthday cake by @lilmoon_bakery was delicious and looked absolutely stunning in our woodland. It’s fair to say the creative brief had been not only met but exceeded. No fancy foraged flavours this time round, just good old fashioned vanilla sponge, Italian meringue buttercream and chocolate - a classic and in our opinion unbeatable combination. 📸@sandywood

It was an absolute pleasure having @kerth.gumbs ba

It was an absolute pleasure having @kerth.gumbs back in our woodland last weekend as our guest chef to celebrate our 3rd birthday. We love all the positive energy Kerth and his team bring every time they come. Not to mention the food! There were no fewer than 10 mouthwatering courses! We had only asked for 5. We look forward to sharing these with you all over the next few weeks. @kerth.gumbs - you are a seriously talented guy and we wish you great success wherever life’s journey takes you next. 📸@sandywood

As spring draws to a close and we look forward to

As spring draws to a close and we look forward to summer we can’t help but be grateful for the bounty of ingredients that Mother Nature has provided us with and for the opportunity to once again be able to open our little window into the natural world on this 4 inch screen. As much as we are looking forward to summer there is always melancholy as one season finishes and another begins. Perhaps this comes from a tinge of regret that, somehow, somewhere, we could have done something differently. We missed opportunities. We tried and tested so many ideas for our spring menu and regrettably not all dishes made it on. Maybe next year when we revisit we will come up with a few new ideas but in the meantime we look forward to summer, it may not feel like it outside but it’s only a few weeks away, and we can’t wait to showcase our new menu which we have been working on behind the scenes. In our view a menu should be a collaborative process involving not just the chef, but most importantly growers, foragers and customers all of which have a huge part to play in letting us know what is in season and what is at its best. We don’t always get it right but we will continue to adapt until we do. 📸@bealubas

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