Events and Workshops

Wickedfood Earth Farm and Country Cooking School offers an exciting selection of sustainable farming workshops and food experiences from Farm-to-fork Gourmet Dining Experiences to Charcuterie Workshops and fun interactive Foods-of-the-World cooking classes – our teaching chef has travelled the world learning about various cuisines and has put together a delicious selection of menus and food workshops. We also host a variety of scheduled food-related workshops from teaching forgotten skills and seasonal cooking workshops, to growing food, and a lot more.

“…… thanks to both of you for an amazing weekend. We loved the hands on experience.  Mike is a brilliant and generous teacher.  His experience and knowledge really shone through!  …… you are both excellent hosts ……” – Ian and Bella

Country Lunches

Twice a month, on a Sunday, Wickedfood Earth Farm opens its processing and teaching kitchen, offering two very different lunchtime dining experiences. Continuing on our sustainable quest our pledge is that 80% of the ingredients for each Sunday banquet will be made up of produce either grown organically on the Wickedfood Earth Farm, or on one of the local surrounding farms within a 20km radius of the farm. In addition, patrons are able to pre-order and purchase fresh frozen pork, a selection of charcuterie, and preserves, to take home with them after the lunch. More…..

These aren’t just any lunches – they are a celebration of sustainable farming and ethical eating.

To book Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za

Workshops and Cooking Classes

Wickedfood Earth Farm is located on a sustainable working farm, following organic farming philosophies. We are all about research and training. Our main focus is on sustainable agriculture and farm to fork eating. Through the Country Cooking School, we share the lessons learned and knowledge accumulated on food and sustainable farming practices with people who wish to experience first hand the information we have gathered. These include:

• Workshops – Due to a number of requests, we’ll be combining some of our Themed Lunches with a workshop beforehand, where you’ll get the unique opportunity to work with our chef, as he prepares the lunch. Not only will you get hands-on experience on preparing the various dishes, but you’ll also receive extensive notes, and tips along the way;
• Free-range Pig Husbandry and Processing Workshop;
• In-depth 1- to 3-day charcuterie Workshops;
• Growing garlic for winter vegetable gardening;
• Skills Workshops from foods-of-the-world to Bread baking, Pies and tarts, and the art of Cooking with Fire.
• In-depth farm/food experiences – 2 to 4 days of pure food indulgence cooking.

 

Event Dates for scheduled events for 2025:

(see also Charcuterie, and Food Experiences)

“Thank you both so much for an awesome weekend. We learned so many new skills!! The course was so well put together and your operation, from enclosures, pasture programme, health and happiness of your animals all translates into delicious quality products. We had some bacon this morning J. VERY GOOD!! We have come home inspired and energised with a much clearer idea of where we want to be and how we are going to get there. Thank you once again!” – Darren and Lance

8 to 9 February –  Free-range Pig Husbandry and Processing Workshop  (R3 490pp for both days or R1 990pp per day, including tea/coffee and lunch on both days) – this 2-day workshop gives participants a unique insight into raising pigs on pasture from birth to slaughter, processing and marketing.  The workshop is a unique window into what pasture is all about, as well as the impact pigs have on pasture and how to manage pasture for maximum return. We also walk you through the entire slaughtering process, from dispatching a pig humanely, to cleaning the carcass, butchering and packaging. Click here to find out more.

16 February – @12:00 – Sunday Lunch – The Chinese pig (R350pp) – For the next few months, every second month, for our pork lunches, we’ll take inspiration by interoperating classic pork dishes from around the world and applying these cooking techniques and recipes to our delicious free-range pork. In mid November we kicked off with The Italian Pig, see below. Roast baby pig is a renowned traditional Chinese delicacy. During the Qing Dynasty it was one of the dishes frequently featured in banquets at the palace. Today it still appears at grand banquets in China. The traditional way to serve it is first to slice off the crispy skin, together with some of the meat and serve together with plum sauce, spring onion and cucumber wrapped in thin pancakes. Next the remaining meat is cut up and served as a second course in a stir-fry, often including noodles. Lastly the bones are simmered into a broth with ginger and herbs, served at the end of the meal as a sort of soothing cleanser to the rich meal. 

2 March – Workshop @9:30 and/or Lunch @12:30 – A Bite of Thailand 

Cost: Workshop and Lunch – R790, Lunch only – R350pp

Due to a number of requests, we’ll be combining some of our Themed Lunches with a workshop beforehand, for those who’d like to learn how to prepare some of the dishes. If you join the workshop (limited to maximum 6 participants), you’ll get the unique opportunity to work with our chef, as he prepares the lunch. Not only will you get hands-on experience on preparing the various dishes, but you’ll also receive extensive notes, and tips along the way.  

Thai food has taken the world by storm, with its hot, sweet, sour, salty flavours. The Wickedfood Earth team has spent collectively over two years in South East Asia, visiting the major cooking schools throughout Thailand, as well as spending numerous hours with street food vendors, learning the secrets of this intriguing cuisine. Following on our very successful Thai inspired lunches last year, this time round we share some more of our favourites – vegetable fritters, deep-fried spring rolls and satays with a fiery, spicy dipping sauce, tingling curries and meaty soups, rice or noodles, salad, and to finish, a fruity coconut dessert, an ideal cooling pudding after a fiery curries. More….

A celebration of Summers bounty

2 March – @12:00 – Sunday Lunch – 3-course Roast Pork Banquet (R295pp). The highlight of this lunch is roasted whole pig, together with a starter charcuterie platter of farm cured meats, preserves, farm baked bread and seasonal vegetables, and fruit based pudding. 

“….. I just want to thank you for a wonderful 3 days on your farm. You guys made me feel so welcome there. All the specially prepared meals (I think I gained some weight?) and laughs and of course the great presentation of the course itself ….. I really enjoyed it and will recommend any person to attend one of your many courses. You will definitely see me there again in the future……” – Koos

21 to 23 March – In-depth 3-day Pork Charcuterie Workshop. An introduction to the wonderful world of charcuterie. This hands-on 3 full day workshop, includes all ingredients and lunch on all days. In this charcuterie workshop we will introduce you to the basics of the three main arts of meat curing – pig butchery, whole muscle dry curing and aging; brining whole cuts for hams and hot smoking; and how to make 2 classic pork sausages and the basics of making salami. More…..

26 to 27 April  – In-depth 2-day Beef Charcuterie Workshop. In this hands-on 2 full day workshop, we will introduce you to the basics of the three main arts of beef curing, whole muscle dry curing and ageing, including biltong, cured loin and Bresaola; brining whole cuts for corned beef and hot smoking; how to make 2 classic sausages, and the basics of making droewors and salami. ±R3 990pp. More….

 

10 to 11 May – In-depth 2-day Venison charcuterie workshop ±R3 990pp.In this hands-on 2 full day workshop, we will show you how to break down a large antelope, and introduce you to the basics of the three main arts of venison curing, whole muscle dry curing and ageing; brining whole cuts for corned venison and hot smoking; and how to make 2 classic sausages, and the basics of making real droewors from scratch and a spicy venison salami. More ……

To book

Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za – We are not licensed so you are welcome to bring your own drinks, glasses supplied.

Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 12 (terms and conditions apply). For your own protection, access to the property is only granted those people with bookings.

Past events

A True Farm-to-Table Feast at Wickedfood Earth Farm

These aren’t  just any lunches – they are a celebration of sustainable farming and ethical eating

December  – Sunday Lunch – 3-course Pork Spit-roast (R295pp).- our annual end of year celebration enjoying the abundance of summer with friends old and new. This isn’t just a meal; it’s a celebration of sustainable farming, ethical eating, and the hard work that goes into raising exceptional, free-range pork.

The highlight – our slow-cooked pork, roasted whole over coals for hours to achieve a perfect, melt-in-your-mouth texture, and crispy skin.

And as always, we’ll start with a charcuterie platter featuring our farm-cured meats, homemade preserves, and freshly baked bread.

To end a refreshing dessert, featuring our seasonal Fruit.

We’re proud to share meat from our unique cross-bred pigs

And an opportunity to pick up last minute hand-crafted gifts from Wickedfood Earth. More….

 

December at 9:30 – The Christmas pork cooking Workshop. Join the Wickedfood Earth Country Cooking School team as we walk you through some delicious cooking techniques to get the best out of free-range pork to make your end-of-year celebrations this year a truly memorable event. In this workshop we’ll be covering the techniques of cooking:

• The perfect Christmas gammon – from cooking to glazing and accompanying sauces;
• Whole roasted pig – Preparing and cooking a whole small pig, either in the oven or for spit roasting, and the best way of serving;
• Making a Porchetta – de-boned pork belly, stuffed, rolled and roasted;
• Making of a selection of delicious accompaniments, sides and dessert.

Also included in the price will be a delicious tasting lunch of the different meats, sides and dessert prepared during the workshop.

Best of all you’ll be able to pre-order selected cuts of pork to take home to cook for your Christmas festivities.

 

December – Sunday Lunch – Another Bite of Thailand  (R350pp). – Thai food has taken the world by storm, with its hot, sweet, sour, salty flavours. The Wickedfood Earth team has spent collectively over two years in South East Asia, visiting the major cooking schools throughout Thailand, as well as spending numerous hours with street food vendors, learning the secrets of this intriguing cuisine. Following on our very successful Thai inspired Street Food lunch earlier in the year, this time round we shared some more of our favourites – vegetable fritters, deep-fried spring rolls and satays with a fiery, spicy dipping sauce, tingling curries and meaty soups, rice or noodles, salad, and to finish, a fruity coconut dessert, an ideal cooling pudding after a fiery curries.

November – @12:00 – Sunday Lunch – Unique flavours of North Africa. Our unique interpretation of some of North Africa’s timeless dishes, made using our very own Pedi sheep mutton. For this 4-course Sunday lunch banquet at Wickedfood Earth Farm we took a culinary journey through Morocco, Tunisia, and Algeria, where rich Berber and Arabic traditions meet.
Starter was a delicious spread of mezza dips and breads, followed by hearty, spicy, flavourful soup perfect for cool desert nights. Our main course featured slow-cooked mutton and vegetable tagines, paired with spicy couscous – North Africa’s most iconic dish. We finished with indulgent sweet pasty and fruit sorbet.

October – Sunday Lunch – 3-course Pork Banquet, This was very special lunch introducing European Wild Boar. At Wickedfood Earth Farm we breed a number of different pigs species. Now for the first time we tasted this unique pig with its lean dark red flesh. For the lunch main course we created mixed roast platters of different cuts cooked in a variety of ways. And as always we served a starter charcuterie platter of farm cured meats, mezze, preserves, farm baked bread, and dessert, a medley of fruit sorbets.

 

Lunch – 4-course Beef tasting Banquet (R390pp) – For this lunch the Wickedfood Earth Country Cooking School team payed respect to our cattle’s life by showcasing what can be done with all cuts of beef through very different beef preparation, cooking and presentation techniques.

First course – Beef charcuterie platter – a selection of cuts from cured top-round and sirloin, to pastrami sliders, and beef liver pâté, served with farm made dips and freshly baked farmhouse bread.

Second course – 5^th quarter tasting platter surprise – slow braised beef cheeks, heart, tripe, and steak and kidney pie.

Main course – Slow fire roasted meat platter, including Beef rib, with our farm made peach BBQ glaze; Steak taste test – free-range v feedlot sirloin.

Dessert  – Fruit tart and farm-made fruit sorbet.

 

Advanced 2-day sausage and salami Workshop (R3 990pp or R2 290 per day for any one day of the workshop). More complicated processes and advanced spicing for truly unique sausages and salamis (participants in this workshop must have attended our 2 or 3 day introductory workshop so they have a good understanding of the basics of sausage making and fermentation for salami). More….

2-day Introduction to Sausage & Salami Workshop R3 990pp or R2 290 per day for any one day of the workshop. This 2-day Workshop is the perfect introductory workshop to learn the principles of making truly unique sausages and salamis as a small business. Techniques covered will include the basics of making the perfect meat and spice mix, and the difference between fresh, cooked and dried sausages. We’ll cover a wide range of topics including (for more details click here):

• • 4 fresh sausages using different animal protein, including chicken, pork, beef and mutton/goat;
  • how to use pre-mixed batch packs;
  • what is a cooked sausage and how to make it;
  • making classic dried sausages and salamis from scratch.

Lunch – 3-course Roast Pork Banquet (R290pp) Fully Booked – The highlight of this lunch was roasted whole pig, together with a starter charcuterie platter of our farm cured meats, mezze, preserves, farm baked bread, and dessert. More…

Lunch – A taste of Vietnam (R390pp) – Vietnam has one of the richest and most varied cuisines in the world. Being on the crossroads between China in the north and South East Asia to the west, it has a diversity of flavours, influenced by both regions. The food, like most of South East Asia is a balance of salt, sweet, sour, bitter and hot. Bowls of soup are the fast food of Vietnam, whole meals, noodle based, often with shavings of meat and a handful of fresh herbs. Braised meats are also very popular, especially in the colder months, with rice or noodles served with every meal. Our head chef, Mike, has spent over 2 months in Vietnam, cooking with some of the countries’ most innovative chefs as well as street vendors, and spending time at the top cooking schools in the region. This 4-course banquet the menu included:

• A selection of street food snacks;
• Pho bo, a hearty bowl of beef noodle soup, the national dish;
• Slow braised caramel pork with pineapple, savoury rice, and vegetables;
• A throw back from colonial days, coconut crème caramel, with an Asian twist.

Sunday Lunch – 3-course Roast Pork Banquet – The highlight of this monthly lunch was roasted Porchetta (classic Italian dish of rolled pork belly, stuffed with a herby, fruit and nut stuffing), together with a starter, charcuterie platter of farm cured meats, mezze, preserves, farm baked bread, and dessert. More…

To ensure that our Pig breeding programme continues to be sustainable, each month Wickedfood Earth farm hosts a unique 3-course pork banquet lunch. The highlight of the meal is roasted pork, either a whole pig or a selection of cuts, together with a starter charcuterie platter of farm cured meats, preserves, farm baked bread, and a dessert. Over the last few years, Wickedfood Earth Farm has been cross-breeding indigenous Kolbroek pigs with Duroc and European Boar in an effort to breed the perfect free-range pig for South African conditions. Our pigs are totally free-range, receiving no growth stimulants or antibiotics. They take more than 3 times as long to reach slaughter weight compared to intensively-farmed animals. Not only do they have a much better quality of life, but we get a superior meat quality when slaughtered.  Now for the first time we have enough cross-breeds to be able to serve the meat from this very unique free-range South African pig to a select public.  More…

A taste of India – winter is a time for hearty stews, and what better than a nice spicy curry? For this special Sunday Lunch we explored the complex intricacies of true Indian curries.

• We’ll started off with a selection of little street food morsels and a spicy vegetarian soup.
• The hero of the day was 3 different regional meat curries, with all meat sauced from Wickedfood Earth Farm:

• • An authentic mutton biryani;
  • Sri Lankan red beef and coconut curry; and
  • Goan Pork Vindaloo with Tamarind.
• In addition we served 3 vegetable curries, as well as sides and Indian inspired bread.
• And to finish Indian sweetmeats.

 

3-course Roast Pork Banquet, June 2024 – The highlight of this lunch was roasted whole pig, together with a starter charcuterie platter of farm cured meats, preserves, farm baked bread, and Baked buttermilk pudding with fruit, and plum base coulis. 

“…. What a feast, such fabulous REAL food is a rare treat! I admire and respect your ethics about sustainability, care for the environment, and most of all the kindness and true respect for your animals.Quite simply, one tastes the respect and happiness!! Thank you – a memorable feast. The pork was sublime…..” – Bev.

A taste of France  – French cuisine is one of the 5 classic cuisines of the world, and has carved a niche, with its fundamentals of presentation, quality ingredients and sauces. Since the renaissance, France has been in the forefront of European food trends. As tastes became more refined, quantities characteristic of medieval banquets were succeeded by a sense of elegance. True French cuisine takes the diner directly from the countryside to the table, an ethos we work to at Wickedfood Earth Farm. A typical French meal consists of a first course, main dish and dessert. A salad is often slipped in between the main course and dessert while, for special occasions an additional hors’d’oeuvre dish will be included, consisting of quiches, pâtés, cold meats and farm-baked bread. For this very special lunch we built on these traditions serving up a classic French 4-course banquet built around winter ingredients with cassoulet being the star of the lunch.

In-depth 2-day Beef Charcuterie Workshop. In this hands-on 2 full day workshop, we introduced participants to the basics of the three main arts of beef curing, whole muscle dry curing and aging; brining whole cuts for corned beef and hot smoking; and how to make 2 classic sausages, and the basics of making droewors and salami. More….

In-depth 3-day charcuterie workshop. An introduction to the wonderful world of charcuterie. This hands-on 3 full day workshop, includes all ingredients and lunch on all days. In this charcuterie workshop we will introduce you to the basics of the three main arts of meat curing – pig butchery, whole muscle dry curing and aging; brining whole cuts for hams and hot smoking; and how to make 3 classic pork sausages and the basics of making salami. More …..

“….. I just want to thank you for a wonderful 3 days on your farm. You guys made me feel so welcome there. All the specially prepared meals (I think I gained some weight) and laughs and of course the great presentation of the course itself ….. I really enjoyed it and will recommend any person to attend one of your many courses. You will definitely see me there again in the future……” – Koos

Mexican Tacos – tortillas, salsas and toppings (R395pp) – Mexican cuisine is one of the 5 truly distinctive world cuisines. Corn has always been central to the cuisine with the tortilla as its centerpiece – the bread, plate and spoon, all wrapped into one. The assembly of a tacos, a filled tortilla, has become an art-form in itself, just like sushi. At Wickedfood Earth Farm we are fascinated by all ingredients Mexican and have been growing, using and processing the unique fruits and vegetables for over ten years. For this lunch we’ll introduce you to these ingredients, make up a selection of different tortillas, as well as prepare a selection of salsas, cooked vegetables and morsels of melt-in-the-mouth slow -cooked meats. We prepared some classic tacos topping combinations,.

True BBQ  –  True American BBQ is much more than grilling a few sausages and meat patties on a flat top, or even sizzling prime steaks over charcoals. It’s not even a mixed grill or Shisa Nyama. True barbecue is prime cuts of meat, smoked low and slow, infused with flavour and melt-in-the-mouth tenderness. It’s also about sauces, mops and marinades. At Wickedfood Earth we take the concept and apply it to our free-range veld-raised beef, pork and mutton, and locally grown chicken, helping us to release the true flavour of the various cuts. And with the platters of meat cuts, don’t forget the sides, the Wickedfood Earth twist on the classics for any BBQ/Braai – baked spicy beans, potato salad, coleslaw, corn (mealies), farm baked breads, and a fruit pie to end it all.

Thai Street Food Feast – Thai food has taken the world by storm, with its hot, sweet, sour, salty flavours. The Wickedfood Earth team has spent collectively over two years in South East Asia, visiting the major cooking schools throughout Thailand, as well as spending numerous hours with street food vendors, learning the secrets of this intriguing cuisine. For this lunch we will cook some of our favorites, from vegetable fritters, deep-fried spring rolls and satay with a fiery, spicy dipping sauce, to a tingling pork curry, street noodles, and the king of all desserts, sticky rice.

The Exotic Flavours of the Turkish Table

The Mediterranean is the cradle of Old World civilization as we know it. Its waters wash the shores of 3 continents – Europe, Asia and Africa – and the waters are traversed by traders from all three continents. Although the peoples may have religious and ethnic differences, they have a lot in common – climate, geographic environs and a constant cultural interchange. The best qualities of the cuisine are its boldness of taste, its purity of ingredients and simplicity of preparation. At its height, the Ottoman Empire reached from the walls of Vienna to the borders of China. The cuisine has a real fusion of Asian and European influences. Turkish cuisine still ranks amongst the foremost in the Mediterranean, with its varieties of textures, tastes and diversity of ingredients. More….

” ……Thank you Mike & Cilla for the most wonderful lunch. A fabulous and memorable feast with delicious food, brilliant hosts and awesome company. Can’t think of any more superlatives…..”  – Janine

Roast Pig Chinese style

Roast baby pig is a renowned traditional Chinese delicacy. During the Qing Dynasty it was one of the dishes frequently featured in banquets at the palace. Today it still appears at grand banquets in China. The traditional way to serve it is first to slice off the crispy skin, together with some of the meat and serve together with plum sauce, spring onion and cucumber wrapped in thin pancakes. Next the remaining meat is cut up and served as a second course in a stir-fry, often including noodles. Lastly the bones are simmered into a broth with ginger and herbs, served at the end of the meal as a sort of soothing cleanser to the rich meal.

The basics of Thai food

In this hands-on Thai cooking workshop, we introduce you to the basic building blocks for cooking Thai food with confidence. Techniques covered include rolling spring rolls, making dipping sauces, a spicy soup, the perfect Thai curry, cooking rice, a vibrant salad and an easy Thai dessert. More….Fresh flavours of the Vietnamese kitchen 

Vietnam has one of the richest and most varied cuisines in the world. Being on the crossroads between north and southern Asia, it has a diversity of flavours. Through colonization mainly by the French, a cooking style has developed that is impressive and distinctive. In this hands-on cooking workshop, we will explore these fresh mouth-watering flavours, from fresh spring rolls and vibrant herby salads, to stir-fries and exciting vegetarian stews, and a classic French-inspired dessert. More…

Tortillas & Toppings – Flavours of Mexico

A fun Mexican cooking workshop learning new skills – making different flavoured fresh corn and flour tortillas, with a selection of zingy fillings and salsas. More….

Valentines Cooking Class and Gourmet Lunch 

Spend the day in the country at Wickedfood Earth Country Cooking School, with a special person in your life, enjoying scrumptious food and good company. The day will include a hands-on cooking workshop where the cooking school team will teach you the elements of preparing a delicious 4-course meal and accompaniments, as well as tips on plating the various courses, followed by a gourmet 4-course sit-down lunch. More….

Roast Suckling Pig Lunch

In celebration of Wickedfood Earth Farm’s new Pig breeding programme, Wickedfood Earth Country Cooking School will be hosting a unique banquet lunch. The highlight of the meal will be two wood-roasted whole pigs. Over the last 2 years, we’ve been cross-breeding Indigenous Kolbroek pigs with Duroc and European Boar in an effort to breed the perfect free-range pig for South African conditions. Now for the first time we will be spitbraaing one of these crossbreeds, together with a kolbroek to compare flavour. More…..

Other events:

Lebanese bread baking and Mezze Food Experience workshop

Learn how to make the perfect pita bread and a selection of classic Lebanese mezze dishes, including hummus, baba ghanoush, labneh, fattoush, bean stew, and Lebanon’s national dish, Kibbi Naye. Then sit down and enjoy a scrumptious mezze lunch you have prepared together.

Flavours of Mexico – Tortillas & Toppings cooking workshop 

A fun Mexican cooking class learning new skills – making different flavoured fresh corn and flour tortillas, and a selection of zingy fillings and salsas. More….

Fresh healthy flavours of the Vietnamese kitchen

Vietnam has one of the richest and most varied cuisines in the world. With its great diversity of climate and terrain, it produces almost anything which can be eaten. Vietnam’s culinary traditions are relatively different from its neighbours. More….

Chinese banquet

We will concentrate on wok and clay pot cooking, to prepare a selection of more elaborate Chinese dishes, from crispy roast pork with Chinese pancakes and succulent slow-cooked or sweet and sour chicken, to noodles or rice, stir-fried greens, pickles and colourful fresh desserts. More…

Autumn Pedi Lamb Feast

Building on the success of our last Pedi event, we once again showcased that veld-raised Pedi lamb and mutton has more flavour than most lamb from the famed Karoo meat. We used unique cooking methods and seasonal produce to create a memorable event. (R350pp). More….

Roast Suckling Pig Lunch

In celebration of our new Kolbroek breeding programme, Wickedfood Earth Country Cooking School hosted a lunch bridging together 2 generations of our breeding programme. This 4-course meal included a selection of the cooking school’s farm cured meats, to wood roasted suckling pig, accompanied by farm grown winter crops including blue sweet potato and flat white boer pumpkin. More…

 Veld Raised Beef Lunch

All beef from Wickedfood Earth Country Cooking School is veld-raised on the farm, slaughtered, hung and butchered locally. The Cooking School chefs showcased true nose to tail eating, through some very different beef preparation, cooking and presentation techniques. It was a 4-course meal to remember, that you would very seldom have had the opportunity to sample – a truly once-off beef event. (R350pp). More…

 Venison Tasting Menu

A Venison 4-course feast, showcasing the best of venison, using traditional South African recipes and giving them a facelift. Dishes include Wickedfood Earth’s farm made air-dried carpaccio, pâtés and terrines, to succulent wood roasted leg of venison, and pan fried pancetta wrapped loin, served with farm-grown winter vegetables, and of course, a hearty winter pudding. More…

BBQ and beer tasting

Pedi Open Day

Xmas Lunch Workshop

All activities held at Wickedfood Earth Farm are subject to our standard terms and conditions.