Hyper-local, sustainably-sourced produce
Whether it’s touring the farm’s biodynamic vegetable gardens or admiring the quirky Egg-mobile that supplies the kitchen with pasture-reared eggs, Bulpitt will look to spark a conversation with guests around how hyper-local sustainably-sourced produce informs and defines the menu at Faber.
The menu will be informed entirely by the seasons, and what’s fresh from the gardens. That could mean a whole roast duck with trimmings in autumn, prime cuts on the bone in winter, or succulent lamb with the onset of spring. Expect the menu to be a constant work-in-progress, delighting and surprising guests on the day.
In winter the focus turns to the resting vineyards and root vegetables from the garden, while spring and summer Feasts will focus on the renewed vibrancy in the vineyards and the flowering ahead of harvest.
UPCOMING ‘FIELD TO FEAST’ LUNCHEONS:
11th June 2017 for the Winter Feast
17th September 2017 for the Spring Feast
26th November 2017 for the Summer Feast
“The idea is to enjoy the meal as a feast table, served-family style and for guests to understand our food journey and the processes involved from the vegetable garden to the kitchen and, finally, onto the plates at FABER”, says Bulpitt.