An intimate fine dining evening celebrating wild ingredients, fermentation and the flavours of the season.

Only one place remaining.

Guests have often asked Colin to offer an evening dining experience at Ground Up Cookery School.

Not a cookery class. Not a demonstration. Just the chance to sit down, relax and experience his food properly.

This summer, we will open the doors for a small number of guests to join us for an intimate wild food fine dining evening in the cookery school.

Built around the ingredients, techniques and flavours that have shaped Ground Up Cookery School; foraging, fermentation, preservation and seasonality, this is a rare opportunity to experience Colin not as a teacher, but as a chef.

Guests will dine together around one large shared table while dishes are finished and plated in the open kitchen around them. Expect refined, seasonal food featuring wild ingredients, ferments and carefully layered flavours, all served in the relaxed and welcoming atmosphere the cookery school has become known for.

The menu will change with the seasons and the availability of ingredients, making each evening slightly different and rooted in the time of year.

Your evening includes:

A welcome aperitif inspired by the hedgerows around us.
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.

Wines, beers and additional drinks will be available to purchase during 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. 

With very limited numbers available, these evenings are designed to feel personal, relaxed and immersive. You are being invited into a chef’s kitchen rather than visiting a traditional restaurant.

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.