Homeacres Summer Tour and Lunch Club
Late summer abundance in the garden, followed by a fire-cooked feast By late August, Homeacres is brimming with colour, texture, and harvest. The beds are full, yet still tidy; compost heaps are maturing well; and there's much to learn from the way plants are responding to the season. This event offers a chance to see the no dig garden in its high summer glory — followed by a remarkable outdoor meal, cooked over fire using garden produce and foraged ingredients.
The Day
Guests are welcomed from 11am with tea, coffee, and a small bite, while chefs Bogdan Theo and Peter “Chippy” Grant introduce their ingredients and methods in the outside kitchen. These two bring a thoughtful, nourishing approach to their cooking — grounded in connection with soil, plants, and wild landscapes.
At 11.30, the garden tour begins. Walking through the cropped beds and compost areas, visitors will see how the no dig method encourages soil life, holds moisture in dry spells, and supports steady, healthy growth. This is a chance to observe seasonal details up close and hear how successional planting plays out in practice.
Lunch is served from 1pm, with a fully vegetarian menu shaped by what’s available in the garden and the nearby countryside. The dishes are simple but deeply flavourful, prepared with care and a light touch. The event winds down at 3pm, leaving time to enjoy the space and the conversations that arise around good food and growing.
About the Chefs
Bogdan Theo is Head of Food at Farmacy, where he brings a deep alignment with the brand’s ethos: to serve transformational food for mind, body, and soul. With roots in Mayfair’s fine dining scene, Bogdan has shifted toward a more holistic approach — crafting extraordinary alcohol-free elixirs that connect flavour with feeling, and ceremony with nourishment.
Peter “Chippy” Grant, known as The Gatherer, is a forager and member of the Association of Foragers, soon to begin formal studies in herbalism. His work is grounded in wild food, folk practice, and ecological reverence — bringing the land directly to the table through fire cookery and foraged feasts.
Menu
- Porcini miso brownie bites (on arrival, with tea & coffee)
- Lemon balm refresher with rose honey and orchard apple
- Babaganoush with meadowsweet za’atar
- Ember-kissed maitake skewers with wild herb smoke
- Potato salad with sun dried tomato and herb emulsion
- Fennel, dill and apple kraut
- Fire-cooked panzanella with foraged leaf gremolata
- Flame-roasted french beans with black garlic vinaigrette and carrot tops
- Cherry tomato and nettle seed focaccia
- Garden forager’s salad with heritage tomatoes and lemon balm vinaigrette
Booking
This is a small group event with limited places.
Early booking is recommended.
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Homeacres Summer Tour and Lunch Club
Late summer abundance in the garden, followed by a fire-cooked feast By late August, Homeacres is brimming with colour, texture, and harvest. The beds are full, yet still tidy; compost heaps are maturing well; and there's much to learn from the way plants are responding to the season. This event offers a chance to see the no dig garden in its high summer glory — followed by a remarkable outdoor meal, cooked over fire using garden produce and foraged ingredients.
More information
The Day
Guests are welcomed from 11am with tea, coffee, and a small bite, while chefs Bogdan Theo and Peter “Chippy” Grant introduce their ingredients and methods in the outside kitchen. These two bring a thoughtful, nourishing approach to their cooking — grounded in connection with soil, plants, and wild landscapes.
At 11.30, the garden tour begins. Walking through the cropped beds and compost areas, visitors will see how the no dig method encourages soil life, holds moisture in dry spells, and supports steady, healthy growth. This is a chance to observe seasonal details up close and hear how successional planting plays out in practice.
Lunch is served from 1pm, with a fully vegetarian menu shaped by what’s available in the garden and the nearby countryside. The dishes are simple but deeply flavourful, prepared with care and a light touch. The event winds down at 3pm, leaving time to enjoy the space and the conversations that arise around good food and growing.
About the Chefs
Bogdan Theo is Head of Food at Farmacy, where he brings a deep alignment with the brand’s ethos: to serve transformational food for mind, body, and soul. With roots in Mayfair’s fine dining scene, Bogdan has shifted toward a more holistic approach — crafting extraordinary alcohol-free elixirs that connect flavour with feeling, and ceremony with nourishment.
Peter “Chippy” Grant, known as The Gatherer, is a forager and member of the Association of Foragers, soon to begin formal studies in herbalism. His work is grounded in wild food, folk practice, and ecological reverence — bringing the land directly to the table through fire cookery and foraged feasts.
Menu
- Porcini miso brownie bites (on arrival, with tea & coffee)
- Lemon balm refresher with rose honey and orchard apple
- Babaganoush with meadowsweet za’atar
- Ember-kissed maitake skewers with wild herb smoke
- Potato salad with sun dried tomato and herb emulsion
- Fennel, dill and apple kraut
- Fire-cooked panzanella with foraged leaf gremolata
- Flame-roasted french beans with black garlic vinaigrette and carrot tops
- Cherry tomato and nettle seed focaccia
- Garden forager’s salad with heritage tomatoes and lemon balm vinaigrette
Booking
This is a small group event with limited places.
Early booking is recommended.
The Day
Guests are welcomed from 11am with tea, coffee, and a small bite, while chefs Bogdan Theo and Peter “Chippy” Grant introduce their ingredients and methods in the outside kitchen. These two bring a thoughtful, nourishing approach to their cooking — grounded in connection with soil, plants, and wild landscapes.
At 11.30, the garden tour begins. Walking through the cropped beds and compost areas, visitors will see how the no dig method encourages soil life, holds moisture in dry spells, and supports steady, healthy growth. This is a chance to observe seasonal details up close and hear how successional planting plays out in practice.
Lunch is served from 1pm, with a fully vegetarian menu shaped by what’s available in the garden and the nearby countryside. The dishes are simple but deeply flavourful, prepared with care and a light touch. The event winds down at 3pm, leaving time to enjoy the space and the conversations that arise around good food and growing.
About the Chefs
Bogdan Theo is Head of Food at Farmacy, where he brings a deep alignment with the brand’s ethos: to serve transformational food for mind, body, and soul. With roots in Mayfair’s fine dining scene, Bogdan has shifted toward a more holistic approach — crafting extraordinary alcohol-free elixirs that connect flavour with feeling, and ceremony with nourishment.
Peter “Chippy” Grant, known as The Gatherer, is a forager and member of the Association of Foragers, soon to begin formal studies in herbalism. His work is grounded in wild food, folk practice, and ecological reverence — bringing the land directly to the table through fire cookery and foraged feasts.
Menu
- Porcini miso brownie bites (on arrival, with tea & coffee)
- Lemon balm refresher with rose honey and orchard apple
- Babaganoush with meadowsweet za’atar
- Ember-kissed maitake skewers with wild herb smoke
- Potato salad with sun dried tomato and herb emulsion
- Fennel, dill and apple kraut
- Fire-cooked panzanella with foraged leaf gremolata
- Flame-roasted french beans with black garlic vinaigrette and carrot tops
- Cherry tomato and nettle seed focaccia
- Garden forager’s salad with heritage tomatoes and lemon balm vinaigrette
Booking
This is a small group event with limited places.
Early booking is recommended.
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Homeacres Summer Tour and Lunch Club
Late summer abundance in the garden, followed by a fire-cooked feast By late August, Homeacres is brimming with colour, texture, and harvest. The beds are full, yet still tidy; compost heaps are maturing well; and there's much to learn from the way plants are responding to the season. This event offers a chance to see the no dig garden in its high summer glory — followed by a remarkable outdoor meal, cooked over fire using garden produce and foraged ingredients.
The Day
Guests are welcomed from 11am with tea, coffee, and a small bite, while chefs Bogdan Theo and Peter “Chippy” Grant introduce their ingredients and methods in the outside kitchen. These two bring a thoughtful, nourishing approach to their cooking — grounded in connection with soil, plants, and wild landscapes.
At 11.30, the garden tour begins. Walking through the cropped beds and compost areas, visitors will see how the no dig method encourages soil life, holds moisture in dry spells, and supports steady, healthy growth. This is a chance to observe seasonal details up close and hear how successional planting plays out in practice.
Lunch is served from 1pm, with a fully vegetarian menu shaped by what’s available in the garden and the nearby countryside. The dishes are simple but deeply flavourful, prepared with care and a light touch. The event winds down at 3pm, leaving time to enjoy the space and the conversations that arise around good food and growing.
About the Chefs
Bogdan Theo is Head of Food at Farmacy, where he brings a deep alignment with the brand’s ethos: to serve transformational food for mind, body, and soul. With roots in Mayfair’s fine dining scene, Bogdan has shifted toward a more holistic approach — crafting extraordinary alcohol-free elixirs that connect flavour with feeling, and ceremony with nourishment.
Peter “Chippy” Grant, known as The Gatherer, is a forager and member of the Association of Foragers, soon to begin formal studies in herbalism. His work is grounded in wild food, folk practice, and ecological reverence — bringing the land directly to the table through fire cookery and foraged feasts.
Menu
- Porcini miso brownie bites (on arrival, with tea & coffee)
- Lemon balm refresher with rose honey and orchard apple
- Babaganoush with meadowsweet za’atar
- Ember-kissed maitake skewers with wild herb smoke
- Potato salad with sun dried tomato and herb emulsion
- Fennel, dill and apple kraut
- Fire-cooked panzanella with foraged leaf gremolata
- Flame-roasted french beans with black garlic vinaigrette and carrot tops
- Cherry tomato and nettle seed focaccia
- Garden forager’s salad with heritage tomatoes and lemon balm vinaigrette
Booking
This is a small group event with limited places.
Early booking is recommended.
Homeacres Summer Tour and Lunch Club
The Day
Guests are welcomed from 11am with tea, coffee, and a small bite, while chefs Bogdan Theo and Peter “Chippy” Grant introduce their ingredients and methods in the outside kitchen. These two bring a thoughtful, nourishing approach to their cooking — grounded in connection with soil, plants, and wild landscapes.
At 11.30, the garden tour begins. Walking through the cropped beds and compost areas, visitors will see how the no dig method encourages soil life, holds moisture in dry spells, and supports steady, healthy growth. This is a chance to observe seasonal details up close and hear how successional planting plays out in practice.
Lunch is served from 1pm, with a fully vegetarian menu shaped by what’s available in the garden and the nearby countryside. The dishes are simple but deeply flavourful, prepared with care and a light touch. The event winds down at 3pm, leaving time to enjoy the space and the conversations that arise around good food and growing.
About the Chefs
Bogdan Theo is Head of Food at Farmacy, where he brings a deep alignment with the brand’s ethos: to serve transformational food for mind, body, and soul. With roots in Mayfair’s fine dining scene, Bogdan has shifted toward a more holistic approach — crafting extraordinary alcohol-free elixirs that connect flavour with feeling, and ceremony with nourishment.
Peter “Chippy” Grant, known as The Gatherer, is a forager and member of the Association of Foragers, soon to begin formal studies in herbalism. His work is grounded in wild food, folk practice, and ecological reverence — bringing the land directly to the table through fire cookery and foraged feasts.
Menu
- Porcini miso brownie bites (on arrival, with tea & coffee)
- Lemon balm refresher with rose honey and orchard apple
- Babaganoush with meadowsweet za’atar
- Ember-kissed maitake skewers with wild herb smoke
- Potato salad with sun dried tomato and herb emulsion
- Fennel, dill and apple kraut
- Fire-cooked panzanella with foraged leaf gremolata
- Flame-roasted french beans with black garlic vinaigrette and carrot tops
- Cherry tomato and nettle seed focaccia
- Garden forager’s salad with heritage tomatoes and lemon balm vinaigrette
Booking
This is a small group event with limited places.
Early booking is recommended.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat.
