Feasts

 Just as microbial cultures exist only as communities, so too do our broader human cultures...

Food is the greatest community builder there is. It invites people to sit and stay a while, and families to gather together. It welcomes new neighbours and weary travellers and beloved old friends. 

- Sandor Katz,  The Art of Fermentation

Feast
lemon posset
IMG_0967.JPG
Croissants on burnt ash board by Ambrose Vevers
Rowan and apple jelly
Sourdough

 

 

Whether you'd like an intimate dinner at home, a party in the woods or a feast in a barn, using fresh,  seasonal and locally sourced produce, Freddie is an experienced chef, writer and recipe developer with a range of skills and knowledge built and gathered at Rushmere Farm, St John Restaurant Smithfield, Ottolenghi, Soho,  Kember and Jones, Glasgow, Verjus, Paris and with Thomasina Miers.

Where ideas come to the table are thoughts are digested, sharing food is profoundly human, essential and creative. In a wedge of cake, a sliver of tart, a slice of pie, a chunk of fresh bread we are part of a whole; an individual in a community valued for our presence and our being.

Freddie's feasts and recipes are always a celebration of this.

 

So let's eat.

Freddie Crossley, KneesUp 2022 - Photo Credit: Ajit Pillai
tomatoes
Tortelloni
cinnamon buns
Flan Cassis
Basque Cheesecake Photo Credit: George Crossley
Aubergine and saffron yogurt
KneesUp Feast 2022, Rushmere Farm