<strong>Autumn Cooking Over Fire with John Fernandez</strong></br> Saturday 14th November 2026

Join us in our 17th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We cook outdoors over live fire in real conditions – breeze, sunshine, drizzle and the delicious smell of smoke. Please dress for the elements.

Arrival
There will be tea/coffee on arrival and a quick briefing.

What to wear/bring

  • Layers and a waterproof/windproof top
  • Sturdy, closed-toe shoes (grass can be uneven/damp)
  • Tie back long hair; avoid loose sleeves
  • Hat/sunscreen or warm hat/gloves, season depending

We provide all ingredients, kit and recipes – just bring your appetite. Please let us know dietaries/allergies in advance.

During the class
You’ll manage fire and embers, cook on grills/planchas, and learn timing, seasoning and resting. We’ll taste as we go, then feast together on what we’ve made.

Autumn Cooking Over Fire with John Fernandez
Saturday 14th November 2026

£140.00

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Saturday 14th November 2026 @ 9.30am – 12.30pm

As the season shifts and the air cools, we gather around the fire to cook food that is bold, generous and deeply satisfying. This is autumn cooking at its best – rooted in the land, shaped by the season and brought to life through flame.

In this hands-on class, you’ll learn how to regulate heat, understand the difference between embers and flame, and work confidently across different heat zones. It’s about building instinct, not just following recipes – giving you the confidence to cook over fire in your own way.

Drawing on the spirit of our much-loved fire classes, we’ll cook a vibrant, abundant spread together. Expect open-fire flatbreads, blistered and soft, perfect for scooping and sharing. We’ll make a deeply flavourful bringal bharta – a smoky, spiced aubergine dish, cooked directly over the flame until rich and tender.

Alongside, we’ll prepare venison burgers, cooked over fire and paired with seasonal garnishes, as well as roasted root vegetables, caramelised and full of autumn sweetness. To finish, we turn to the orchard, with roasted seasonal fruits served with mascarpone cream – simple, warm and quietly indulgent.

Throughout the class, we’ll explore how fire transforms ingredients, adding depth, smoke and character, while keeping the cooking relaxed, intuitive and full of flavour.

We’ll cook together, gather around the fire and eat as we go – informal, generous and rooted in the joy of sharing food. This is food to warm you from the inside out.

The exact location of The Cart Shed, Battle Barns, Preston Crowmarsh, Wallingford, Oxfordshire can be found on this what3words link:

https://what3words.com/edicts.cascade.buying