Jon Parry, Head Chef at The Mash Inn, Radnage, takes open fire cooking to new levels with his specially constructed open wood fire range. Guests at The Mash are actively encouraged to take a stroll into the open plan kitchen and get up close and personal with where the magic happens. Jon takes what can be, for some, synonymous with burnt sausages and dried charred burgers, and harnesses it to create more subtle and completely delicious results. His kitchen cooks exclusively over open fire and his demo at Feast on the Farm will be no exception. Jon will be setting up his fire pit on the stage and combining his passions for fires and foraging-

Buttermilk marinated venison leg, smoked babaganoush, wild mushrooms and elderberries

Catch Jon the Feast on the Farm stage on the Sunday 15th.

Advance tickets on sale here. There will also be tickets available to buy on the door.

Fire and Foraging at the Mash Inn, Radnage

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