Smoke & Fire Festival

The ultimate Christmas gift for the foodie in your life 
🔥A new chapter in Immersive live-fire dining & Masterclasses 
Arrival — Step Into the Flame (14:30)
 At 14:30, your journey ignites. The courtyard flickers with flame, perfumed by woodsmoke and alive with energy. A spiced cocktail in hand, you taste the first fire-forged canapés as the heat of glowing pits surrounds you. The air hums; the stage is set. You’re stepping into a world where every moment is charged, intimate, and unforgettable. 
Fire Masterclass — Command the Flame
Next, take your place at the fireside under the guidance of Master Live-Fire Chef Julian Brown. Learn the secrets of building, controlling, and mastering live flame — then dive into a dramatic, hands-on session preparing estate-reared venison or lamb. Heat, aroma, and anticipation collide in a theatrical cooking experience that will ignite every sense.
Immersive Workshops — Taste, Create, Explore 
Your afternoon unfolds with two intimate, 45-minute workshops designed to surprise, delight, and deepen your connection to the land. First, you’ll craft artisan sourdough with Dominic of Biddle’s Bread, working with flour grown and milled right here on the estate. 


Then, step into the fascinating world of gourmet mushrooms with our resident fungi expert. Savour rare woodland varieties and learn the stories behind culinary treasures like the Carnivorous Oyster Mushroom and Lion’s mane — the breakout star of the mushroom world.




Your journey concludes with a guided tour of the farm and ancient woodland, led by owners John and Alice, who share the history, passion, and spirit woven into this remarkable landscape.
Candlelit Fire Feast — A Celebration of Taste
As night draws in, we gather inside the warm barns at long communal tables for a four-course feast cooked over open flames — a menu you’ve helped bring to life. aired with curated local wines, handcrafted cocktails, or small-batch craft drinks. By candlelight and fire-glow, conversation flows, flavours deepen, and dinner becomes something far more — a sensory celebration of flame, food, and connection.

YOUR MENU
13th Fri -14th Sat Febuary 2026

Sourdough flatbread canapés
Handcrafted over the embers and elegantly topped with a curated selection of seasonal flavours.

Starter
Venison tartare, lacto beetroot gel, shio koji emulsion, smoked mushroom, smoke-dried Jerusalem artichoke crisps, cocoa
or
Ember-baked beetroot tartare, lacto beetroot gel, shio-koji emulsion, smoked mushroom, smoke-dried Jerusalem artichoke crisps, cocoa (V)

Main
Asado lamb, fire-roasted squash, burnt leeks with seaweed butter, preserved lemon, seaweed & kale salsa verde, chapa pink fir potatoes with confit garlic & rosemary
or
Coal baked salt crust Celeriac, fire-roasted squash, burnt leeks with seaweed butter, burnt leek & preserved lemon soubise, chapa potatoes with confit garlic & rosemary

Dessert
Forced rhubarb & blood orange, smoked crème anglaise, oat & toasted linseed crumble, thyme oil

Rhubarb vanilla Marshmallows

“A curated selection of local wines and beverages is available for purchase at the bar throughout the evening.”

* if you have any dietary requirements please notify a member of staff

The evening closes beside glowing embers with a warming cocktail or rich spiced hot chocolate. Before you depart, you’ll receive a beautifully curated gift bag from us to you — including:

Hand-shaped sourdough loaf 
Maldon Sea Salt 
Smoke & Fire® signature rub 
Recipe cards 
A bag of Shimpling Park Farm flour 

A final touch that ensures the memory — and the flavour — stays with you long after the fire fades.

This is more than immersive dining experience . It’s story, craft, flavour, and flame — a night designed to be remembered.

LImted Spaces so Reserve your place at the Ember Lounge.