Festival Information

Feast on The Farm returns for its 2nd year to the stunning Peterley Manor Farm on the 6th and 7th October 2018.

This year there will be more local producers, bars from Seedlip, Campfire Gin and Harrow & Hope, local food trucks, live music, workshops and chef's masterclasses. This year we will launch 'Mini Feastival' for little kids hosted in the farm's mini Mongolian yurt, with workshops, apple pressing, games and lots more.

Fabulous local chefs and restaurants will be bringing you a programme of demonstrations from butchery, wild cooking and how to work with the seasons.

If you are interested in great food, a budding food/drink entrepreneur, actively seek out the undiscovered gastronomic gems, or just simply love delicious seasonal food, then this is the festival for you.

Download Programme


2017 Highlights


On The Stage


Food & Drink


  • Griffiths Brothers

    A local gin distillery based in the Buckinghamshire village of Penn Street. Their goal is simple. To bring modern distilling techniques to the place where they grew up. They have always been fascinated by the craft of gin making. For Griffiths it’s about the excitement of capturing new flavour combinations in a pure, crystal clear spirit. And by applying science and technology they think they’ve found the perfect blend of craft and quality.
  • Jim & Jules

    In 2008 Jim and Jules were planning to get married but were a little short of funds. Jim’s parents had a farm with a huge apple tree. The apples were going to waste so the couple ‘borrowed’ them and soon whipped up their first batch of ‘Scrummy Apple Chutney’. Coming second in a local competition spurred them on and the pair started selling their chutney at local farmers markets. Sourcing their ingredients locally and seasonally, often from the hedgerows, the Cheddington based couple’s range has expanded to include ‘Onion and Chilli Gubbins’ and ‘Pops Perfect Piccalilli’ to name but a few.
  • Chiltern Farm Foods

    Stockings Farm is a mixed arable and livestock family farm set in the beautiful countryside of the Chiltern Hills. Keith and Elizabeth Bennett farm quality rare breeds, including Hebridean and Suffolk sheep and a mixed herd of traditional breed of pigs such as Gloucester Old Spot and Tamworth using traditional farming methods. They supply a range of farm shops and restaurants throughout the Chilterns and beyond.
  • Campfire Gin

    Pitching camp on the boundary between classic and contemporary gins the award-winning Campfire Gin is produced in small batches at Puddingstone Distillery. Ten carefully selected botanicals, including rich coffee cherry, sweet fresh orange, hazelnut and piney juniper are distilled with the finest UK wheat Spirit. The result is a gin that leads with a citrus nose and juniper palate, it has a rich middle and sweet end that builds sip, after sip, after sip.
  • Rollagranola

    Dissatisfied with what the market had to offer, Rolla Granola set about creating their own granolas to provide a flavour-filled, nutritious start to the day. Crammed full of nuts, seeds and fruit their granola is full of beneficial antioxidants and omega oils. Their range has expanded to including sugar free, gluten free and paleo options to cater for every individuals needs.
  • Chiltern Cold Pressed EV. Rapeseed Oil

    Chiltern Cold Pressed Extra Virgin Rapeseed Oil is grown, pressed and bottled by the Mead family at Wilstone Great Farm where they have been farming in the Chiltern Hills since 1860. This award-winning oil has a unique and delicious flavour which is rich in omega 3, 6 and 9 making it a healthy alternative to olive oil, great for everything from dressings to roasting. The range has expanded to include flavoured oils, homemade mayonnaise and sauces.
  • Pimento

    Pimento is distributed in The Chilterns via France and is the brainchild of Eric Dalsace, a Parisian who decided to give up alcohol and was looking for something to replace the intensity of a strong drink, a concept lacking in the bland, overly sweet soft drinks available on the market today. After many months of experimenting with various roots and spices the perfect balance was struck between the earthy ginger and warming chilli pepper and Pimento was born!
  • Malt The Brewery

    Founded in 2012 by Nick Watson, this microbrewery is based at the heart of the Chiltern Hills and has a real focus on the natural ingredients that go into making fine real ales. Whether you enjoy traditional British real ales like their Anniversary Ale or more contemporary and fruitier real ales such as Starry Nights, you’ll find something to suit your taste. Come and 'Taste The Chilterns'.
  • Chiltern Natural Foods

    Chiltern Natural Foods are manufacturers of hand roasted, healthy flavoured nuts and seeds as well as a wide range of healthy wholegrain, no salt, no wheat, low sugar granolas. Always coming up with imaginative new flavours you’re bound to find something new and inspired to sustain you throughout the day. You won’t find any E-numbers, chemicals, artificial colouring or flavouring here - just great tasting, natural, premium foods.
  • Chiltern Charcuterie

    Handmade in North Dean, Buckinghamshire. They strongly believe in using local independent farms, knowing they can provide us with high-quality Free Range Pork, Grass-Fed Beef and Lamb. All their Wild Venison is ethically sourced from local registered game keepers You can find Chiltern Charcuterie products at Food Festivals and Farmer’s markets. They love to experiment with new recipes and develop ideas so you can always expect a special quality and flavour.  
  • Native Beef

    Jonathan and Laura Chapman love proper beef. They also love the British countryside and the native breeds who work so well with it. If you share these interests, you will love Native Beef. Native Beef is premium quality, pasture fed beef from native British cattle. The beef is dry- aged for at least 28 days, skilfully butchered and vacuum packed. Simply delicious.
  • Kitchen & Soul

    Promotes positivity and well-being through a range of 'Soul Balls';  natural energy balls made with raw goodness.  Each ball is hand-rolled in small batches and carefully blended with spices giving a unique flavour to these little on the go healthy snack balls.  True Good Mood Food.
  • Nanna's Christmas Puddings

    Award winning handmade luxury puddings.  They are made in small batches using a wooden spoon, just as they should be.  They use a traditional recipe which is as has been passed down from their Great Grandmother. The puddings are steamed slowly for 10 hours, creating a soft, moist and truly delicious pudding.
  • Peaches and Cream  Creative Fudge

    Started in 2014 and specialises in the making of homemade fudge of various flavours using the best, locally sourced ingredients. Victoria Bell founded Peaches and Cream after 10 years as a pastry chef – her love affair with chocolate and fudge began after she was fortunate enough to be taught by Nigel Rumsey from Rumsey’s Chocolate
  • Seedlip

    The world’s first distilled non-alcoholic spirits, solving the dilemma of ‘what to drink when you’re not drinking’. Served in some of the best restaurants, bars & hotels in the world, Seedlip is inspired by The Art of Distillation, a book written in 1651 detailing apothecaries’ distilled non-alcoholic herbal remedies now reimagined to meet a modern need.  
  • Rebellion Brewery

    Conceived by Tim Coombes and Mark Gloyens in 1987 their first brewery was established in 1993 at the Rose Industrial Estate in Marlow Bottom. In 1999 the brewery moved to Bencombe Farm. Fast forward to 2017 and Rebellion is the largest independent brewery in The Chilterns and has a whole host of accolades to their name, including twice being awarded Gold for their IPA at the SIBA (Society of Independent Brewers) Nationals.
  • Funky Elephant

    Funky Elephant is a range of Indian, Caribbean fusion stir in sauces, spice rubs and marinades, that have been created to be authentic, fresh, healthy and give a new look and feel to Indian/Caribbean cuisine. Fantastic flavours, handmade, with quality healthy ingredients that can be recreated with minimum fuss in your own home.
  • Aztec Gold Chocolate

    Emma has fulfilled a life-long passion of turning high-quality, sustainable, organic, raw ingredients into a product which stands for health, nutrition and taste. Crafted using the finest criollo cacao beans from small-scale farming cooperatives in Peru, Emma is one of only a few companies to make handcrafted bean-to-bar single origin chocolate in the United Kingdom, using low temperatures and micro-batch stone grinders to give the chocolate a deliciously unique and distinctive flavour.
  • Haynes Gourmet

    Their sweet and spicy creations were shared with family and friends alike at their little country cottage in beautiful Marlow, Buckinghamshire. With a little encouragement to share their magnificent creations, Haynes Gourmet was born! Bold, moreish and gobsmackingly delicious, Haynes Gourmets candied jalapenos and relishes are hand-cooked in small batches the old-fashioned way.
  • Honey Berry

    Honey Berry is a family run business with over 30 years’ experience selling bee related products. Perfect for honey lovers and non-honey lovers alike, Honey Berry infuses the highest quality natural ingredient to create a perfectly balanced alternative to jams and preserves while respecting the Acacia Honey’s naturally delicate floral flavour and antiseptic properties. The result is bound to create a real buzz at the breakfast table and beyond.
  • Larkins Larder

    Larkins Larder prides itself on making awarding winning preserves with a modern twist, combining flavours such as Apricot and Amaretto or Raspberry and Rose. Not limited to jam, at the 2018 World Marmalade Awards Larkins Larder won a grand total of 15 Marmalades Awards including Sliver for Seville, Lemon and Ginger and Lemon & rose marmalades! Fancy something a little bit more savoury? Larkins Larder has you covered with their delicious Piccalilli, pickles and Chutneys.
  • Stephanie Almeida

    Based in Penn, Stephanie started her career training under some of the country’s best pastry chefs, Chocolatiers and cake shops before starting her own cake company to focus on her passion: using the highest-quality ingredients to create delicious, well-balance cake flavours which are modern, seasonal and stylish. Her flavours include blueberry and elderflower cake, toffee apple cake and passion fruit meringue cake; all immaculately finished to create a show-stopper at any event.
  • The Woodworks Trading

    The Woodworks Trading was founded from an appreciation of woodwork, its practicalities and eccentricities, a desire to follow her passion and an inherent inner desire to live a calm, more sustainable existence. Using sustainably sourced materials, this fusion of Nordic coolness and Eastern authenticity is inspired by unspoilt natural beauty. These stunning kitchen and homeware designs reflect honest craftmanship and individuality to their core.
  • Real Kombucha

    On the pursuit of an exciting alternative to alcohol, three friends, David, Adrian and Jon set about changing the way people drink. Within two years they have gone from kitchen counter to full-scale brewery; inspired by fermentation techniques going back thousands of years their passion has led to the creation of their Real Kombucha – a fermented tea with only a small trace of alcohol with a flavour sitting somewhere between light cider and fragrant sparkling wine.
  • Ellis & Hall

    ounded on a desire to capture what they love, Ellis and Hall was founded by two cousins turned best friends with a shared love for all things raw, earthy and organic. Their concrete home-ware captures their love of family with each piece lovingly named after a family member that has passed away. Their durable products are timeless additions to your home, allowing you to style and restyle for years to come.
  • Mad Squirrel Brewery

    At its core, Mad Squirrel Brewery aim to produce the best beer possible and share it with the largest number of beer lovers. They are striving to be more consistent, more innovative and become the best brewers they can be. Harnessing their passion for spreading their knowledge their beer has won awards locally, regionally and nationally and, never happy with sitting still, Mad Squirrel is constantly updating, developing and innovating and now includes several beer shop and bar hybrids.
  • Oxford Cheese Company

    Operating at the heart of Oxfordshire since their shop opened in Oxford’s Covered Market in 1983 - an instant hit at a time when there were very few specialise cheese shops. As well as distribution and export Oxford Cheese Company also produce their own Oxford Blue which has gone on to be one of the most popular blue cheeses in England. From strength to strength Oxford Cheese Company’s brand has expanded to include products such as Oxford Isis and Oxford Sauce.
  • Wayfinder Gin

    Wayfinder Gin was conceived by a team at the Treehouse Beaconsfield on a quest to find a spirit that more suited an experimental cocktail bar. The first product created was a peach, clove and orange infused American Whiskey – Northern Discomfort. From this point the desire to create only got stronger and led to the first range of distilled spirits. Their White Label Project allows individuals to craft their own gin with unique layers of botanical blended into your very own rough draft under the expertise and guidance of Wayfinder and has led to collaborations with organisations such as The Chiltern Society.
  • The Kitchen Mixer

    A little company that helps make life just that little bit sweeter with their cakes and traybakes. Everything is baked fresh using the Best of British ingredients. They believe there is nothing quite like the taste, or comfort, of home-baking!
  • Christopher Bowen Ceramics

    Chris Bowen is an experienced potter and artist, specialising in thrown work on the potter’s wheel. His work is intended to be a celebration of food and drink. By producing vessels as personal and quirky as the meals we make, Chris attempts to create a more intimate relationship for us with our food and those we choose to share our food with. In recent years Chris has been working alongside some Michelin starred chefs creating truly bespoke, small batch, handmade items for their restaurants including The Hand and Flowers in Marlow and Fera at Claridges amongst others.
  • Baker's Dozen

    With no more than three main ingredients in the majority of our sourdough loaves – flour, water and salt – Baker’s Dozen seek to be the best artisan bakery in Hertfordshire and surrounding counties. Using traditional French baking methods and long fermentation, each loaf is crafted with the most skilled hands and finest ingredients. All result in the highest quality loaves without compromising their health and digestibility. Minimum added. Maximum gained.

On The Stage

  • Jon Parry

    He career started at the twice Michelin-starred Tom Aikens in Chelsea, where he honed classical French techniques and learned the intricacies of fine dining, in a fast-paced, high-pressure kitchen where nothing but perfection was accepted on the pass. From here, he moved to one of the most pioneering and well-regarded gastropubs, The Bull & Last in North London, and took up the position of sous chef which gave him an opportunity to use his skills more creatively, having an active input in menu development and implementation. After three years at the Bull & Last, Jon was offered a position by Adam Byatt (May 2012) at his acclaimed restaurant in Clapham, Trinity, where he worked before taking the reins...
  • The Mash Inn

    The restaurant features an open kitchen where Head Chef Jon Parry cooks simply but skilfully over a bespoke wood-fired grill. The menu changes daily to reflect the seasons, often using ingredients from the ever growing kitchen garden. Rated 9/10 by Fiona Duncan, The Telegraph  - Top 20 places in Britain for foodies, The Times The Mash Inn will be doing a masterclass on Sunday.
  • Mikey Seferynski

    Originally from Poland, has lived in the UK for 12 years now with his wife and two children. He has been Head Chef at The Three Oak's for nearly 5 years. During his time in the UK he has worked at beautiful 4 star hotel - Kilworth House in Leicester (2 AA rosettes) and the Newbury Manor Hotel, then it was on to Heston Blumenthal's renowned The Hinds Head and The Fat Duck  in Bray. He then moved on to become Senior Sous Chef at The Clarendon in Chandler’s Cross.  In 2012, Mikey landed his dream role at The Three Oaks.  There he was given the freedom as Head Chef to evolve and had the opportunity to build a business with it's owners....
  • The Three Oaks

    Owned by Henry & Katherine Cripps, is a charming and award-winning gastropub that opened in leafy Gerrards Cross, Buckinghamshire, in July 2011. Head chef Mikey Seferynski, his passionate kitchen team and the knowledgeable front of house team, together offer seriously tasty and innovative Modern British cuisine and attentive service. Being customer & produce led with an ever-changing seasonal menu, they were delighted to be awarded their first Bib Gourmand in 2014 and have retained it for 3 years running (Michelin Guide). Also, they made it into the 2017 Good Food Guide and last year were awarded ‘Best Restaurant of the Year 2016' at Berkshire & Buckinghamshire Life Food & Drink Awards. The Three Oaks is an excellent...
  • Luke Garnsworthy & Scott Barnard

    Luke founded Crockers Chef’s Table in Potten End, Hertfordshire, in 2016, moving to a larger site in Tring this year. The dream was to stand out from the norm and provide guests with a completely new dining experience. He applies the exceptional standards he learnt throughout his career to the whole restaurant experience, while utilising the talent of outstanding chefs to deliver the very best modern British cuisine has to offer. Scott Barnard went from  MasterChef: The Professionals in 2015, where he came second, to taking a huge leap of faith leaving The Grove in Watford after nine years and joined Luke in creating a unique chef's table dining experience.  He now continues to wow...
  • The Crockers

    Crockers Chef’s Table in Tring believe it is the small details that produce the most impressive results, helping you to stand out from the crowd. The setting is solely a chef's table where guests can see the magic of their incredible dishes come alive. Freshness, seasonality and flavour is at the heart of their food, and sourcing the finest produce available is key to their success. With fresh ingredients delivered daily to their door, they set the standard in experiential dining. Crockers will be holding a masterclass on Sunday.

Food & Drink

  • Seedlip

    Solving the dilemma of what to drink when you are not drinking.  The world's first non-alcoholic spirt launched in 2015 by local man Ben Branson, now served in some of the best restaurants in bars in the UK, USA, Australia, Asia and everywhere in between.  Seedlip will be bringing their spirit of creating beautiful non-alcoholic cocktails and classic serves to Feast on the Farm this year with a gorgeous pop-up bar hosted in our brand new Greenhouse Barn.
  • Native Toastie

    Returning to Feast on the Farm this year is the awesome deluxe toastie pop-up from the team behind Native Feasts.  You will find Chris and Greg serving up from Feast on the Green.
  • Campfire Gin

    Our 2nd of 3 amazing drink brands will be popping up in our Greenhouse Barn and we can't think of a brand more fitting.  "Driven to produce a gin of exceptional and inspirational nature, created with a mindfulness of community and environment, with an aspiration to invigorate your senses, lead you on adventures near and far, discover simple pleasures and connect with kindred spirits". This is our spirit, your spirit, the spirit of the outdoors.
  • Horsebox Coffee

    Based in rural South Oxfordshire, founder Emily lovingly converted her families horsebox and in 2014 Horsebox coffee was born.  The coffee is simple, sustainable and delicious they have two simple and beautifully balanced house espresso blends; A bold and chocolatey ‘Dark Horse Espresso’ or Bright and fruity ‘Brightstar’. Their character determined by origin, varietal, processing and roast profile. Horsebox Coffee will be residing on the Feast on the Green area.



Kids Workshop: Monsta Pizza

Get down with the dough. Make your own pizza and then cook it in the monster Monsta woodfired oven. There will be four sessions throughout the day. These workshops are subject to an additional booking fee of £5 via Eventbrite. Held in the mini yurt

Kids Workshop: Cupcake Creativity

Who doesn't love a good cupcake? What about dressing up a seasonal pumpkin cupcake with a beautiful toppping of deliciousness? Ok then. Held in the mini yurt

Kids Workshop: Salad Days

No limp lettuces here. Learn how to build interesting salads from produce that grow on the farm. You'll take away your own jam jar of salad goodness to munch on afterwards. Held in the mini yurt

Kids Workshop: Sowing Seeds

Plant a seed, watch it grow and then enjoy. It sounds simple but for all you green fingered kids out there it will be a lovely opportunity to get your hands dirty. Held in the mini yurt


Kids Workshops: Monsta Pizza

Get down with the dough. Make your own pizza and then cook it in the monster Monsta woodfired oven. There will be four sessions throughout the day. These workshops are subject to an additional booking fee of £5 via Eventbrite. Held in the mini yurt

Kids Workshop: Salad Days

No limp lettuces here. Learn how to build interesting salads from produce that grow on the farm. You'll take away your own jam jar of salad goodness to munch on afterwards. Held in the mini yurt

Kids Workshop: In it for a Biscuit

Led by the awesomely creative Teacups & Tandems learn how to transform your biscuits from the ordinary to the extraordinary. Held in the mini yurt

Kids Workshop: Sowing Seeds

Plant a seed, watch it grow and then enjoy. It sounds simple but for all you green fingered kids out there it will be a lovely opportunity to get your hands dirty. Held in the mini yurt

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