This year saw a great celebration in the March Sunshine with our newly redecorated courtyard hosting lunch for 150 guests and a producers market of lovely local stallholders.

Lunch consisted of Pulled Pork and bean stew tacos, made with Scott Free Range pork shoulder that had been rubbed in Cut to the Smoke‘s Korean Spice rub and slow-cooked on the Big Green Egg BBQ for 12 hours.  The tacos were dressed with Wild Garlic Salsa Verde with a side of homemade coleslaw.  Drinks and Toast & Marmalade Ice Cream were available from Simon’s across the courtyard.

We were joined by some great local producers:

Thank you to all those who joined us, we are planning further events this year, so sign up to the newsletter if you want to join us.