• A man sharing food with a woman at a table in the barn
  • Hands dipping bread into a broth in a brown clay bowl
  • Giant fire pit, people eating at long tables, communal seating
  • Men and women sitting at a long table and eating
  • Outside of The Dutch Barn at Owl Lodge in Lacock
  • Water bottle with Italian writing with sun back lighting it
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Vaughan's Kitchen Cookery School

31st January - Winter Fire Feast: Best of British

31st January - Winter Fire Feast: Best of British

£60.00
£60.00
Discounted Sold out
Tax included.
Date

Eating out...with a difference

Our first pop up of 2026 will be an Olde English, Gaelic and Scottish Winter Fire Feast, focusing on all the things that make culinary Britain unique. Now that Gaelic and Scottish languages have been officially recognised, we felt it appropriate to celebrate the end of January with a nod to our culinary & musical heritage.

Peter Vaughan will be joined by Chef Andy Campbell, who he worked with back in the 90s. Together they will cook you some incredible winter dishes using produce from Britain, with the emphasis on winter game. Plus there will be ad hoc cookery tips and demonstrations. For vegetarians we’ll have a fabulous set of no meat dishes for you to enjoy.

Our talented musician Andrew Hurst will be joining us too, along with a roaring fire pit and all the dishes cooked in the giant wood fired oven and over Wiltshire charcoal.

Venue: Dutch Barn, Owl Lodge, Forest lane, Lacock SN15 2PN

Come dressed for WINTER in the countryside!

Menu

    On arrival

    Hot gin & madeira punch - mentioned in A Christmas Carol & David Copperfield

    Savouries of Welsh rarebit (a Dickensian family favourite)

     

    To start

    Irish potato scones, home churned butter

    Wild boar Scotch eggs, Wedhampton pickled walnut & plum relish

    (for vegetarians - porcini mushroom & truffle Scotch eggs, Wedhampton pickled walnut & plum relish)

     Guinness Braised Venison with Wiltshire quince

    (for vegetarians - salt baked celeriac & shallot confit)

     

    Mains

    The Balmoral of  Wiltshire partridge , pigeon and pheasant

    (this is a dish from the Royal Household and a firm favourite of Queen Elizabeth II)

    Laphroaig single malt whisky sauce

    Neeps & tatties

    Red cabbage braised in Wiltshire cider

    Wood fire roast crispy kale

     

    Vegetarians: Quinoa, chestnut & cashew roast with whisky sauce to replace The Balmoral

     

    To finish

    The original Devizes Cheesecake (as written about & tasted by Jane Austin)

    Lacock Dairy ice cream and preserved Mirabelle de Nancy plums 2024 from Owl Lodge

     

    Hot drinks to finish

    This event can be made suitable for vegetarians and gluten free. Let us know at the checkout when you book.

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