Last month we hosted a very special night at Home Farm. In celebration of the launch of our new recipe featuring Cornish Sea Salt, chef Ben Quinn of Woodfired Canteen served up bounty from field to shore, cooked simply over wood fire.
From cider rarebit and smoked mussels with rosemary sea salt, to Quicke's estate venison, autumn squash and smoked mushrooms, finished off with roasted pairs, picked straight from our orchard, served with Quicke's whey butter caramel. With, of course, a generous helping of Hanlons beer and Sandford Orchards cider to wash it all down.
We had an awesome evening featuring fantastic food, great company and many a story told around the fire in our very own orchard at Home Farm. Sharing our story and our passion for our cheese is absolutely key to what we do here at Quicke’s, so we’d like to thank everyone who came and made it such a great event – especially those who travelled from around the world to share it with us.
The story is just as important as the plate of food; and telling stories around fires to good people leaves more than just a full belly.
In particular, thanks to Ben Quinn and the team at Woodfired Canteen for the delicious food and Kate and team at Cakedoodledo.
We look forward to welcoming you to our next event.
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