Specal Events

Shotgun Chef’s End of Season Ball

When: February 4th

Where: The Grounds of Weald Place Farm and the Cart Shed Restaurant

It’s been a great season and so, with new year around the corner, we thought we’d celebrate with the Shotgun Chef’s End of Season Ball.

This black tie event will be a fitting way to say farewell to the season. We’ll start with a feast of game canapes on arrival, a starter of partridge, a main of roast pheasant with honey, lemon and ginger, with seasonal vegetables. Finally, dessert will be a delicious profiterole with chocolate sauce. To round off the evening, why not treat yourself to some cheese and port?

While you’re waiting for your dessert we’ll hold a short auction of sporting related lots in aid of the GWCT Native Woodcock Research Programme. This fantastic project aims to discover the secrets of our native woodcocks and to boost their numbers.

In total, we are hosting eight tables of 10, £630 per table or £70 per individual ticket. This will include a three course meal, a glass of champagne or cocktail on arrival and house wine, beer and soft drinks throughout the night. The bar will be open for spirits, cocktails and cigars.

Getting there: Weald Place, Duck Lane, Thornwood, Epping, CM16 6NE.

Arrive from 6pm. Dinner will be served at 7:30 with carriages at 1am. We have on-site parking and, if you want to stay locally, we can point you in the right direction for the best local hotels and guest hoses.

For more information and to book tickets, call William on 07701 33 33 23

The London Fly Fishing Fair

Confirmed the first show of 2017 for the shotgun chef kitchen is https://www.facebook.com/thelondonflyfishingfair/

At the Business Design Center W1

The Shotgun chef Fisherman's retreat. Our canvas kitchen will be providing our usual wild food cooked with care and served at reasonable prices so the guests can afford that nice Orvis fly rod or the deposit on their next fishing adventure.

Breakfast From 8:30am to 12:30

Wild boar sausage meat burgers with smoked bacon and home grown hopefully by then free range eggs £7.00

Home smoked London cure wild salmon brick lane beigels with poached eggs and home made hollandaise sauce £6.50

The humble bacon butty made with dry cured English bacon and local bread £5.00

Lunch from 12:30

Hot smoked trout salad £8.50

Roast pheasant with honey, lemon and ginger with herby new potatoes and french beans £10.00

Venison burger triple cooked chips and salad £9.50 options eggs, cheese, bacon £1 each

London cure smoked wild salmon brick lane beigel with lemon, cream cheese and chives £5.00

Venison steak and chips £15.50

throughout the day we will have filter coffee and tea as well as cold drinks and wine