We thought you might like to see some photos from us at the Spring Classic Festival - a surf and music festival above Woolacombe Beach in North Devon. We were able to cook in the most amazing outdoor kitchen with this incredible view, cooking on a Vulcanus firepit and Kamado Joe barbecues.

Luke did a steak masterclass and lunch, and we hosted a Firepit Feast, with ex-dairy short rib that we’d been cooking all day over the firepit, with firepit veg and smashed Devon potatoes, and a starter of Dalwood asparagus and prosciutto.

Back at High Grange, with rather less skateboarding, we are now deep in our peak season, with all manner of events coming thick and fast.

Next Wednesday we are going to cook a whole lamb/hogget over our firepit for our second last Fire Supper of the season with menu below:

HG raspberry hooch

Fire pit skewers:

Grilled chicken, cumin, seaweed, Sichuan pepper
Tiger prawns, wet garlic, lime
Burnt beets, goats cheese, honey

Ember roast Kilmington hogget, fire pit veg, HG peas and onions, summer herb sauce, lamb gravy, lamb fat and spring onion bread

HG gooseberry mess

If you’re unsure about hoggetm ours is local (the next village!) and is basically a more interesting tastier lamb. And we’ve been busy harvesting so the peas, onions and gooseberries are from our veggie patch. You can book Wednesday’s Fire Supper here.

Our July Feast and Fire School are now completely SOLD OUT, so we’ve added a second Full Day Fire School on Wednesday 26th July. You can book that and other upcoming events below.