When the Ground Up Cookery School quietly announced its first Summer Wild Dining Experience they were a little nervous.

They needn't have been. It sold out within 24 hours, and was a resounding success.

The summer event showcased ingredients that Chef and co-owner Colin had grown, foraged, fermented, cured and preserved, including fermented tomato gel and magnolia-cured trout.

Five courses and one particularly memorable Nettle and Lovage Gnocchi. It was the standout on a menu that was exceptionally well received, exactly what they’d hoped for - fine dining that feels distinctly Ground Up.

These new events bring together everything Ground Up has become known for: exceptional local produce, wild ingredients, fermentation, preservation, seasonality and sometimes rather unexpected ingredients.

So, after the summer success, seasonal fine dining at Ground Up is here to stay, with Colin creating a completely new menu around what is growing, available, foraged and preserved at that point in the year. For autumn, they're doing two nights.

Autumn Wild Dining Experiences

• Friday 2nd October
• Saturday 3rd October

Want to try it for yourself? You’d better be quick! Twice as many places and yet three quarters sold within 24 hours, with many guests from the first dinner already booked to come back.