Private Dining & Chef's Table

To schedule a private experience contact  emily@wildandfired.com A day away for your team in the walled garden at Brook Hall, built around fire, food and time together. DESCRIPTION A day out of the office, around the fire. We host teams in the walled garden at Brook Hall for a day that's easy to say yes to and hard to forget. There are two ways to do it, depending on the size of your group: Hands-on, for up to 20 guests. After a short demonstration, your team cooks alongside us at the fire, learning how to build it, manage the heat and cook over it. Then everyone sits down together to eat what they've helped make. Demonstration and feast, for 20 to 60 guests. Your team gathers round the fire while we cook in front of them, explaining how we work with heat, smoke and seasonal produce, with tastings along the way. The day finishes at our long table with a fire-cooked feast, served family-style and passed down the line. From there, you can shape the day around your team. Start with cocktails on arrival, add a wine pairing with the meal, or finish with a guided whiskey tasting. We'll plan it all with you beforehand, so on the day there's nothing to organise except getting everyone here. Let us know your date, numbers and what you'd like from the day, and we'll come back to you with a plan and proposal. YOUR BOOKING INCLUDES Private use of our outdoor fire kitchen and dining area in the walled garden A live-fire cooking demonstration from Emily and Norm Hands-on cooking at the fire (groups of up to 20) A seasonal fire-cooked feast, served family-style at our long beech table Soft drinks, water, tea and coffee throughout Planning with you beforehand, and set-up and clean-down on the day OPTIONAL EXTRAS Cocktails on arrival A wine pairing with the meal A guided whiskey tasting with seasonal bites Branded menus, a short welcome or speeches, or time set aside for your own session GOOD TO KNOW Hands-on days: up to 20 guests. Demonstration days: 20 to 60 guests We recommend a site visit before booking, if possible Priced per group. We'll confirm the plan and price in writing before anything is paid On hands-on days, cooking comes before drinks. The bar opens once everyone has finished at the fire Alcohol is only served to guests aged 18 and over The dining area is under cover, but outdoors (dress accordingly!) Tell us about allergies or dietary needs. We can cater for vegetarian, vegan and gluten-free guests with notice Tell us about any access needs

To schedule your private experience contact emily@wildandfired.com A shared table, with up to eight seats inside our outdoor fire kitchen. Each course comes straight from the flames to your plate, and we'll talk you through what we're cooking, where it came from and why we cook it the way we do. Ask as much or as little as you like. The menu is decided close to the day, around what's best that week from the farmers, growers and fishermen we buy from. It's a slower, closer way to eat, suited to people who like to be near the cooking. Let us know your date and the occasion, and we'll come back to you with a menu and proposal. YOUR BOOKING INCLUDES Private use of the Chef's Table, inside our outdoor fire kitchen A seasonal menu of several courses, cooked in front of you over flame and embers Emily and Norm cooking and hosting throughout The story behind each course and the people who produced it Set-up, service and clean-down GOOD TO KNOW For 8 guests or fewer Priced per table. We'll confirm your menu and price in writing before anything is paid A wine or whiskey pairing can be added to every course You'll be seated in a working fire kitchen, so expect heat, smoke and the odd crackle The kitchen is under cover, but outdoors (dress accordingly) Tell us about allergies or dietary needs. We can cater for vegetarian, vegan and gluten-free guests with notice Tell us about any access needs PRICING We'll send your menu and proposal to confirm. QUESTIONS TO CONSIDER Preferred date, plus a backup date if you have one How many guests? (up to 8) What's the occasion? Any allergies or dietary needs? Would you like a drinks pairing? (Wine / Whiskey / Not sure yet) Anything else we should know?

To schedule your private experience contact emily@wildandfired.com A private live-fire feast for your group, served to share at our long beech table in the walled garden. The walled garden at Brook Hall, set for your group alone. We cook over fire, and the food comes to the table as it's ready: large platters and boards to share, passed from hand to hand. There's no plated service and no set pace. Guests gather around our long, live-edge spalted beech table in the covered dining area. It seats up to 60 to 70, depending on how you'd like it laid out. We plan the menu with you beforehand. It follows the season and the people who supply us, the farmers, growers and fishermen whose produce shapes what we cook. For larger gatherings, we strongly recommend a site visit before you book. It's the best way to see the garden, walk the space and plan the layout with us. Let us know your date, your numbers and the occasion, and we'll come back to you with a menu and proposal. YOUR BOOKING INCLUDES Private use of the dining area in the walled garden A seasonal menu, cooked over fire and served family-style to share Seating at our live-edge spalted beech table Menu planning with Emily and Norm before the day Emily and Norm cooking and hosting, with our service team Set-up, service and clean-down GOOD TO KNOW Food is served family-style to share, not plated Seats up to 60 to 70 guests, depending on layout Plan a site visit before booking Priced per event. We'll confirm your menu and price in writing before anything is paid Drinks can be added, from a welcome drink to a full wine or whiskey pairing, with drinks available on the evening Minimum group size and charges apply (see booking terms) The dining area is under cover, but outdoors (dress accordingly) Tell us about allergies or dietary needs. We can cater for vegetarian, vegan and gluten-free guests with notice Tell us about any access needs QUESTIONS TO CONSIDER Preferred date, plus a backup date if you have one Roughly how many guests? What's the occasion? Lunch or dinner? Any allergies or dietary needs? Would you like drinks included? (Welcome drink / Wine pairing / Whiskey pairing / Not sure yet) Can you attend a site visit?  Anything else we should know?