<strong>Spring Cooking Over Fire with John Fernandez</strong></br> Saturday 20th March 2027

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.

Spring Cooking Over Fire with John Fernandez
Saturday 20th March 2027

£150.00

12 in stock

12 in stock

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Saturday 20th March 2027 @ 9.30am – 12.30pm

The first signs of spring have arrived – and we’re heading outside to cook over fire.

In this hands-on class, John will show you how flame, smoke and glowing embers can transform some of the best ingredients of the early spring season.

We’ll cook outdoors over an open fire, learning how to control the heat and understand when to cook directly over flame, over glowing embers or more slowly using the residual heat.

The menu will be led by what’s growing and available at this particular moment in the year, celebrating the transition from winter into spring.

Dishes may include:

  • Fire-Cooked Spring Lamb – British lamb cooked over the flames with herbs and aromatics, beautifully charred on the outside and succulent within
  • Charred Purple Sprouting Broccoli – one of the great vegetables of early spring, cooked directly over the fire until smoky and crisp at the edges
  • Wild Garlic – if the season is with us, we’ll use locally available wild garlic to create a vibrant sauce or dressing to accompany our fire-cooked dishes
  • Fire-Roasted Rhubarb – seasonal British rhubarb cooked over the fire until just tender, smoky and beautifully sharp-sweet

The final menu will be chosen according to the ingredients at their best in late March.