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A Day at Our Farm

A Day at Our Farm, a one-of-a-kind immersive experience at our working farm in the Cartmel Valley.

Hosting up to 16 guests per sitting, this event series will give attendees a unique opportunity to learn about our approach to regenerative farming and sustainability at Our Farm.

Held throughout the summer, the day will start with an informative tour with Our Farm manager, John, and Our Farm head chef, Liam Fitzpatrick with accompanying seasonal snacks. After the tour, we will serve an alfresco feasting lunch using the very best of what’s available only metres from the dining table. Find a sample menu below.

During lunch, Liam will talk through our preservation techniques whilst cooking one of Simon’s favourite dishes “Roast gem lettuce, hen of woods, fermented mushroom juice, elderflower” - immortalised in Simon’s One Dish book, created to mark our 20th anniversary in 2022.

At the end of the day, guests will receive a Simon Rogan hamper containing a selection of preserves, fresh produce, seeds and a copy of One Dish.

Important Information

Please note that Our Farm is a working farm, so we urge you to wear appropriate clothing and footwear. Although we have a cover over our table to protect our guests from the rain, we may be required to cancel due to adverse weather conditions.

Additionally, a minimum of five attendees are required for each event to go ahead. We may be required to cancel the event or move those booked to an alternative date if less than five people have booked. We will endeavour to do so with as much notice as possible.

Unfortunately, due to the nature of the event, we cannot cater for any dietary requirements.

Please find more details and a sample menu below.


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Sample Menu

- Braised Lamb Shoulder Finished Over Coals

- Fresh and Pickled Radish, Mint, Pine Nuts, Lilliput Capers, Spenwood and Lemon Thyme Dressing

- Grilled Baby Turnip with Bacon Fat and Roasted Garlic

- Salt Baked Kohlrabi dressed in Spinach Butter

- Grilled Little Gem, Broad Bean Leaf, NZ Spinach, Large Leaf Cress, Sourdough Croutons, Fennel Vinaigrette, Berkswell

- Grilled Fermented Beans and Cabbage with Spring Onions and Ramson Honey Dressing

- Kales cooked directly over coals dressed in Garlic and Chilli Oil

- Flatbreads with Herb Butter

- Our Farm Condiments

Please note that this menu is subject to change.