Wild Wassail Feast

A hot mulled drink by the roaring fire greets you on arrival as we honour this liminal in-between time with food, story, song, and shared wonder.

More than a dining experience — it’s nourishment for the senses, a moment in time, a journey back to our truest nature.

• Roast Herbed Pork Slow-cooked with mugwort, yarrow, ground ivy, and apple cider, and crab apple aioli, celebrating orchard and hedgerow flavours.
• Vegetarian Cheese & Herb Onion Tart (V)Infused with mugwort, yarrow, and ground ivy, a winter herb-forward delight.
• Potato and Celeriac Gratin Creamy, aromatic, and comforting with thyme and lovage.
• Cavolo NeroTender leaves with candied walnuts and nettle, with optional bacon on the side.
• Quince, apple and saffron cake with cardamon and rose custard.

Every dish tells a story of the land, orchard, and hedgerow, weaving wild, seasonal, and foraged ingredients into a sensory celebration of winter.

Storyteller Martin Maudsley guides guests through tales of wassail, orchard magic, winter folklore, and ancient rites — turning the feast into a shared journey of taste, scent, and story.

This is more than a meal.It is a shared moment in time, a weaving of flavour, wildness, and myth.

Liz Knight — Wild Food Gatherer, Author & Foraging Guide

Liz is an author, wild food guide and cook. Celebrated for turning humble weeds into food that makes taste buds sing, she is probably currently stuck in a hedge whilst trying to reach for one last rosehip. Liz is the Author of Forage: Wild Plants to Gather, Cook and Eat, Buds and Blossoms and Wild Drinks. She brings the soul of the land to every bite.

Martin Maudsley — Storyteller of Season, Folklore & Land

Author of Telling the Seasons, Martin draws on folklore, orchard traditions, and the rhythms of the year. His stories turn the meal into a journey, guiding guests through wassail, midwinter magic, and orchard blessings.

Lorna Knapman — Food Curator, Producer & Community Builder

Founder of Love Food Festival and Director of Bristol Food Connections Festival , Lorna curates food rooted in community, seasonality, and local produce, she also co runs Dick Willows Cider Farm and has grown most of the food that we will eat at the feast . Her food is generous, comforting, and inspired by the land.