Two weeks to plan, one ox, eight courses and a cornfield. A nose-to-tail feast to remember.
So, what happens when two celebrities email you asking if you can cater an event on their farm in just two weeks' time?
First, you Google their names. Then comes the disbelief, the excitement, possibly a little screaming in the living room, and finally, a FaceTime call to confirm it's actually real.
Yep, that was our "no way!" moment. It was Kelvin and Liz from Fletcher's Farm.
The brief: eight days of family BBQ and two evenings of an exclusive tasting menu, showcasing nose-to-tail cooking with an ox reared on their farm. All of this in the middle of a cornfield, with just two weeks to plan. We love a challenge, so naturally, we said yes.
Our first job was to head up to the farm, meet Kelvin and Liz, and get a feel for the site. They were absolutely lovely. We sat down for a cuppa, shared a little about our backgrounds, then headed off to explore their incredible maize maze.
Emerging from the maze, we found ourselves in a wonderfully tranquil field of oats, where a large area had been set aside for the event. We talked through the layout, setup and overall feel, then turned to sourcing local suppliers to help bring it all together.
The event space, set aside in a field of oats at the end of the maize maze.
We found fantastic local businesses to supply our fruit, vegetables and dairy, and I worked closely with Josh, the butcher, to plan the menu.
Working nose to tail with a single animal meant every cut had to be carefully accounted for: getting the weights right, making the most of every part of the ox, and making sure each cut went to the right dish and course.
The result was an eight-course tasting menu: canapés, table snacks, an amuse-bouche, a cold starter, a hot starter, a main feast, a pre-dessert and dessert. A serious amount of planning, but exactly the kind of challenge we thrive on.
The weather threw pretty much everything it could at us. We battled torrential rain, blustery winds and hail, but we got the job done. I mean, fresh ravioli in a cornfield… why not?
We're incredibly lucky to have such a seasoned team: adaptable, experienced and able to deliver to the highest standards, whatever the conditions throw at us. They really are a dream team, and this event showed exactly what they can achieve when it matters most.
Guests were welcomed with cold canapés as they made their way through the maze, then arrived at the event space to enjoy tare-glazed bavette steak cooked over the hibachi BBQ. From there, the menu celebrated the ox from nose to tail.
“Even dessert had a connection to the main event, with beef fat in the caramel.”
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The main feast, freshly made in a cornfield.
It was all about thoughtful cooking, making the most of exceptional ingredients, and showing just how creative nose-to-tail dining can be.
Alongside the evening dinners, we served eight days of family BBQ, giving visitors the perfect way to round off their trip through the maize maze.
The menu featured brisket burgers made from the ox offcuts, corn grilled in its husk, perfectly seasoned fries and peppered beef BBQ gravy. Visitors could wander through the maze, emerge at the other end and settle down with a coffee and some seriously good BBQ. Simple, delicious, and a brilliant way to bring the whole experience together.
The first tasting evening certainly tested our ability to adapt. The weather looked ominous, and we debated moving everything under the tipi right up until around 30 minutes before the guests arrived. In the end, we took our chances and kept the experience outside in the cornfield.
We made it all the way to serving the amuse-bouche before the heavens opened.
What followed was a huge team effort. Everyone pulled together to move the event under the tipi, reset the tables, place the glasses and cutlery, and make sure every guest was comfortably seated. And the best part? The guests jumped in to help.
“Rather than spoiling the evening, it felt like one big family pulling together.”
One incredible experience at Fletcher's Farm.
The second evening was the big one: filming night. With two chefs down in the kitchen and Danni two members of front of house short, we had to be completely on top of every detail. Thankfully, the evening went without a hitch.
Danni paired beautiful wines with each course, and they went down an absolute storm. Guests were even asking if they could take the bottles home.
One thing that surprised me was how natural everyone felt in front of the cameras. The whole team settled in brilliantly, and we could focus on what we do best: great food, great hospitality, and an experience worth remembering.
Alongside the evening dinners, we served eight days of family BBQ. Visitors could wander through the maize maze, emerge at the other end and settle down with a coffee and some seriously good BBQ food. Simple, delicious, and the perfect end to the trip.
Two weeks to plan, an event spread across a working farm, eight days of family BBQ, two exclusive tasting evenings, challenging weather and a filming crew to accommodate. It was a huge undertaking.
But it's exactly what Reclaimed Fire is about: embracing a challenge, bringing people together through exceptional food, and delivering unforgettable experiences, whatever the conditions.
The event was such a success, we've been invited back to do it all again. Keep your eyes peeled.
From corporate gatherings to private celebrations, tell us what you’re planning and we’ll call within 48 hours.
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