Groobarbs Field Kitchen near Knutsford in Cheshire has joined forces with Forage Box to offer diners a unique dining experience.
Taking place on Thursday May 4th, this special event, hosted by the Founder & Lead Forager of Forage Box Ltd Jim Parums, alongside Groobarbs Field Kitchen & Wild Farm Owner and Farmer David Fryer, will see guests introduced to the art of foraging and the amazing wild produce to be enjoyed all around us.
The 4.5-hour event commences at 10.30am with a two-hour foraging session in the grounds of Groobarbs Wild Farm. Guests will enjoy a first-hand introduction to what produce to look for and what not, whilst foraging for ingredients including wild chervil, burdock and stinging nettle to complement their own lunch. All can be found on the farm, growing wild around Groobarbs’ own organically inspired crops.
Returning to Groobarbs Field Kitchen for 12.30pm, guests will be seated for a fantastic five-course lunch, created by Groobarbs’ Head Chef, Mark Price. Featuring ingredients freshly harvested from Groobarbs’ market garden and surrounding fields, core products from local artisans and producers, and ingredients earlier foraged by Jim, it’s a truly local and seasonal menu.
“Jim and the team at Forage Box believe that nature offers us ingredients that are tastier, healthier, and more sustainable than anything you could find in a supermarket,” says Fryer. It’s a belief that we very much share and the reason we founded Groobarbs Wild Farm and, in turn, Groobox and Groobarbs Field Kitchen; to fulfil our passion for reviving agricultural farming in Cheshire and provide people with locally grown, fresh, and sustainable fruit and veg produce on their doorstep.
“With this event we’re looking forward to providing guests with a taste of what can be enjoyed not just from their local producers but in the fields, riverbanks, coastal paths, and forests surrounding them here in the North-West. We couldn’t be more pleased to partner with Forage Box and are looking forward to what promises to be a great day.
Reservations cost £45pp and include a two-hour foraging session, engaging talk, and five-course set lunch.
Founded in 2020 by Jim Parums, Forage Box seeks to inspire people to reconnect with nature and learn to live in harmony with it. The company, which operates across the UK, hosts a wide range of foraging workshops educating participants on the world of unexplored flavours available, and how to utilise these in day-to-day life. Guests can also find hints and tips on foraging on the business’s YouTube channel, Forage Box TV, and treat themselves to a range of wildly sourced foods and ingredients from Forage Box’s online shop.
Groobarbs Field Kitchen opened in August 2022 with the aim of educating people on the benefits of what owner and farmer David Fryer likes to refer to as “true seasonal dining,” using ingredients grown and harvested just metres away in the Kitchens’ 6.5-acre market gardens. The business, an extension of Groobarbs Wild Farm and hugely popular veg box delivery company Groobox, has received a warm welcome since launch, earning it the place of Trip Advisor’s Number One Restaurant in Knutsford within just five weeks of launch.
The Kitchen is open every Friday, Saturday and Sunday. Reservations are by advance booking only. with the following sittings available:
- Friday, Saturday, and Sunday lunch, guest arrival from 12.30pm for 1pm service
- Friday and Saturday dinner, guest arrival from 6.30pm for 7pm service
Guests are seated at shared tables of six to 12 providing the opportunity to enjoy the experience with fellow diners. A five-course set-menu is served every Friday and Saturday and a three-course feast served every Sunday, featuring a prime cut of beef.
Prices are: £29.50pp for lunch or £33.50pp for dinner. Children aged 5-12 are invited to dine for half price with infants four years and under catered for at the compliments of Groobarbs Field Kitchen.
To secure your place or find out more visit www.groobox.co.uk/fieldkitchen or call 01925 569 160.
