Seasonal Wild Dining Experience with Colin – Winter
£40.00 – £95.00
Description
Friday 18th December 2026
An intimate fine dining evening celebrating wild ingredients, fermentation and rich flavours of the Winter.
Following the immense success of our first Wild Dining Experiences, we are delighted to welcome guests back for a special winter evening at Ground Up Cookery School.
This isn't a cookery class. It isn't a demonstration. It's simply an opportunity to sit back, relax and enjoy Colin's food at its best.
Built around the ingredients, techniques and philosophies that define Ground Up Cookery School – wild food, fermentation, preservation and seasonality – each evening offers a carefully curated tasting menu inspired by what nature is providing at that moment.
Just 14 guests dine together around one large shared table, while dishes are finished and plated in the open kitchen around them. Come as a couple, with friends or family, or come on your own. The shared-table format makes this a wonderfully sociable evening.
Throughout the evening, Colin will introduce each course, sharing the stories, ingredients and techniques behind the dishes. It's immersive and interesting, but above all relaxed. Fine dining without the formality.
Expect refined seasonal cooking featuring carefully foraged ingredients, house-made ferments and preserved flavours, all served in the warm and welcoming atmosphere that Ground Up has become known for.
As winter settles in, the menu moves towards the rich, earthy and comforting flavours of the season. December brings Jerusalem artichokes, winter roots, orchard fruits and nuts, alongside ingredients that have been fermented, preserved and aged throughout the year. The winter menu will showcase hake, foraged garlic mustard, pork, pear and quince, with ferments and preserves adding acidity, depth and a little reminder of the seasons that came before.
Your evening includes
- A welcome hedgerow-inspired aperitif on arrival.
- A five-course seasonal tasting menu followed by coffee and petit fours.
- An intimate shared-table dining experience.
- The opportunity to experience Ground Up Cookery School after hours.
A beautiful wine flight carefully curated by Regency Wines is available to pre book. Wines from the wine flight (while stocks last), Huxbear Wine, beers and additional drinks, will be available to purchase throughout the evening.
We are delighted to be partnering with Huxbear Vineyard for our wine offering. Just across the valley from the cookery school. So local that they are almost visible from our windows, Huxbear is a small family-run vineyard producing award-winning still and sparkling wines in the Teign Valley. Their low-intervention approach to winemaking, fully off-grid winery and strong sustainability ethos make them a natural fit for Ground Up Cookery School.
Sample December 2026 Menu - ingredients and dishes may evolve with the season and availability of ingredients.
With only a small number of guests at each sitting, these evenings are designed to feel personal, relaxed and immersive. Rather than visiting a restaurant, you are invited into a working chef's kitchen, where every dish reflects the season, the landscape around us and the techniques that have become synonymous with Ground Up Cookery School.
Please indicate any dietary requirements at the time of booking. This is a set tasting menu. We hope to be able to accommodate most main requirements, however, if it is not possible we will notify you and may refund your booking.
If attending as a group, but booking separately, please let us know, at check out, so that we can ensure that you are seated together.
The dishes photographed are examples of Colin’s food and are intended to give a sense of the style, creativity and level of dining you can expect from the experience. As this is a seasonal wild food event, menus and ingredients will naturally vary throughout the year.
Previous menus:
Summer 2026 Autumn 2026
Customer Reviews
Based on 6 reviews
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J
What can I say? What an absolutely wonderful evening from start to finish!
The food, drinks, ambience, conversation and wonderfully relaxed atmosphere were all pitched perfectly. Colin, Tasha and the whole team made us feel so welcome, creating a really friendly and laid-back experience.
The food was quite honestly mind-blowing! The variety of flavours and unusual combinations introduced us to ingredients and dishes we'd never have thought to try before. Every course was completely different from the last, and each one was a lovely surprise.
I'll admit, I went along thinking five courses might mean five tiny plates of fancy morsels and that we'd be stopping for chips on the way home. How wrong I was! We were absolutely stuffed by the end!
A fantastic experience, delicious food and brilliant company. Thank you all so much for such a memorable evening. We'll most definitely be back!
S
Incredible dining experience to tantalise your taste buds! The ambience, fellow diners and of course Colin's description before each tasty plate made the experience extra special. Have been on two workshops and what a great experience and team. You will not be disappointed !
K
We spent a wonderful evening in August at Ground Up Cookery's Summer Wild Dining Experience. Drinks and canapes in the delightful walled garden was a great way to start (and the weather helped, too). Then we moved inside for a brilliantly prepared five-course meal. A communal table for 14 people was large enough for lots of different conversations without being too big. The service was perfectly judged. It felt like having dinner with friends. And like all such experiences, we can't wait to go back. Thank you Colin and Tasha.
Thank you Kate. We can't wait to welcome you back in October for more.
A
We went along to Colin's Seasonal Wild Dining Experience which really showed off local seasonal produce. All very tasty and some surprises in a lovely setting. Big thumbs also for making it gluten free for me. Really hope Ground Up Cookery School will do something like this again.
Thank you for joining us on what we hope will be the first of many such evenings. We loved doing it as much as the guests appeared to enojy being there. Thank you for your feedback.
J
What a fantastic evening! This was the cookery school's first fermented and wild foraged food event, and we felt it was a huge success. The food was absolutely delicious, with a wonderful variety of dishes, and we learnt so much about foraging, fermenting, and how to incorporate these into everyday cooking.
The atmosphere was warm and welcoming, helped by a lovely group of fellow guests who made the evening even more enjoyable. We really hope this is the first of many events like this—we'll certainly be back!
Thank you Jane, it was such a lovely evening, made so much more special by the guests, we look forward to welcoming you back in October.
