Dexters in the Cow Shed, An Immersive Wild Food Experience with Masterchef, Oli Martin

Step into the world of experiential dining, where the cow shed becomes your dining room and you'll enjoy a unique menu curated by local chef Oli Martin.  You'll be seated on our long banquet table lit by candlelight whilst the sweet smell of woodsmoke fills the air. 

We believe in the importance of food connection and putting a face to our British farmers who work hard to produce high-quality food. For each supper, we invite a local food producer whose produce becomes the main feature on the menu.  This allows the chef to creatively explore different ways to use various cuts. This time, we're welcoming local Dexter beef farmers, Charlotte and Paul Rossall, to the table.

Since 2019, Paul and Charlotte Rossall have been producing home-bred, grass-fed Dexter beef on their family farm in Scorton, Lancashire. As a native breed, their Dexter cattle mature naturally for at least 36 months, producing beef with outstanding depth of taste, texture, and wonderful marbling.

To lock in the rich flavours expected from grass-fed beef, their meat is aged for at least 28 days and then prepared using the finest British butchery traditions.

This is a journey into the heart of nature's larder where we celebrate the Lancashire countryside, British agriculture at its best and foraged hedgerow ingredients. 

YOUR CHEF

Oli Martin is one of Lancashire's finest chefs, not only is he well-renowned across the north-west he has been showcased on Masterchef Professionals, 

Oli's food ethos is steeped in locality and low food miles and are excited to show off the versatility of the Dexter beef and other local produce that can be found right here in Lancashire. 

WHAT’S INCLUDED

• Tasting menu with a focus on Dexter beef. 
• Welcome hedgerow cocktail 
• A selection of infused botanical waters and cordials for your table
• A seasonal wild tea tonic, or mushroom coffee.

THE MENU 

Farm Yard Ale Beer Bread 

Whipped Beef Dripping, Garden Herbs

Aged Dexter Rump Tartare

Smoked Mustard, Wild Garlic Potatoes, Caramel Onion 

Beef Fat Confit Cod

Summer Legumes, Tarragon, Roe

Dexter Short Rib 

Damson BBQ Glaze, Hispi Cabbage 

Raw Milk Woodruff Panna Cotta 

Meadowsweet Compressed Strawberries, Basil 

👉 OTHER INFO:

👞 DRESS FOR THE OCCASION

Please note that we are dining in The Out Barn, this is an old cow shed, its a covered barn however please please dress appropriately for the weather on the day, we always suggest bringing a jumper and jacket to keep you warm. Be sure to communicate this to any other guests you have booked for.

⏰ TIMINGS:

It is important you arrive on time as the meal is served in one sitting. Please do not arrive any earlier than 10 minutes before the start time

🍲 DIETARY REQUIREMENTS:

Due to the nature of this menu being a supper club and highlighting the chef's selection and creativity with a focus on our key ingredient being the Dexter Beef variety, we do not cater for vegans and vegetarians at this event.

👌 ACCESSIBILITY

If you have any accessibility requirements you would like to check in about, please get in touch at hello@the-rewilding.com

📸 PHOTOS AND VIDEOS:

We will at times take photos and videos during our events for our website and promotional material. If you do not wish to be included in this please let a member of staff know about this on your arrival.

🚫 CANCELLATION POLICY All tickets are non-refundable. If you’re unable to make it the ticket can be transferred to a friend or family member

Have more questions? Check out our FAQs