Edible Weeds & Wild Food with Mark Hix

Historically wild food has been an important part of our diet and unknowingly already exists in many things we use on a day-to-day basis. Wild food is a great source of proteins and vitamins and if you are a bit of a forager you will know that the flavours of wild foods leave behind a lot of farmed and imported produce. For one night only Mark will come together with Rakesprogress magazine for this exclusive dinner, cooking edible weeds and wild food with seasonal meat and fish, paired to wines throughout.

Rakesprogress magazine is the progressive guide to gardens, plants and flowers. With 228-pages of stunning photography, printed on high-quality matt paper, the award-winning independent magazine launched in 2016 to bring together the worlds of gardens, art and design. Every issue in their pages you will find an eclectic crowd of creatives who have been inspired by the natural world, from chefs to florists, photographers to gardeners, artists to landscape architects. Editors Tom Loxley and Victoria Gaiger will join Mark in his Kitchen Library to host this very special dinner.

Date for 2019 to be announced shortly!


Creamed bolting greens with a poached Burford Brown and penny buns

Baked snails with hedgerow garlic

Grilled monkfish with wild fennel

Roast wood pigeon with pickled alexanders

Sea buckthorn posset