What’s on the menu
We can’t show you a picture of what will be on your plate at the Farmgate Festival dinners. The chefs are, at this moment, sourcing and selecting ingredients and beginning to cook. But we can tempt you with a few details.
At Loira Vines’ Four Seasons Soiree, you’ll be greeted on arrival with sourdough, vine smoked butter and local olive oil. Four courses follow, seasonally themed. There’s spring: house made ricotta brioche with slow egg, truffle and apple, and nitro foraged herbs. Summer features cider poached salmon with wasabi creme, asparagus and candied walnuts. Autumn sees you tucking into beef rib on bone with dark fruits and truffle bearnaise and celeriac gratin. Finish at winter, with baked egg custard and honey poached pears, vanilla crumb and hazelnuts. All courses will be matched with Loira Vines wine, or ale or cider for those who prefer.
AT Moon Lily Kitchen and Cakes, you’ll be greeted with snails, pate, celeriac fritters and chervil with a glass of Marions Vineyard sparkling. Palate cleansers will be served between courses – raspberry cream, pine and citrus, and native mint tea granita. The first sitting brings cured beef fillet in mead and pepperberries with olive oil pearls. Sitting two is rabbit terrine, truffles, and a reisling jelly, en crout. For sitting three you’ll enjoy lamb neck with tapenade and a cider reduction, garlic scapes, potato, salted ricotta and taragong, artichoke, broad beans, truffled egg and lemon thyme. We finish with wanlut cake, blueberry Anglaise and leatherwood honey mousse.
Limited places remain on Friday night at both Loira Vines (just north of Exeter), and Moon Lily Kitchen in Beaconsfield.
As of Thursday morning, there is room for just two more lucky diners on Saturday night at Loira Vines.
Saturday night’s dinner at Moon Lily Kitchen is sold out.
We encourage you to book one of these one-off, special events, and support two very special local businesses. Tickets on sale via the website.