The Art of the Roaming Feast: Kitchen In The Wild

Far-Flung Adventures For The Culinary Curious

For centuries, the act of dining has been bound to four walls and predictable routines, removing us from the raw, sensory origins of what we consume. Stepping outside to cook in untamed landscapes radically shifts this dynamic, transforming a simple meal into an active, immersive dialogue with nature. To forage along wild coastlines, cook over open flames under open skies, and share food gathered directly from the surrounding ecosystem is to experience travel at its most visceral and grounding.

This emerging approach to wild journeys invites travelers to interact with the natural world through a completely fresh lens. It abandons artificial velocity and conventional luxury in favor of rare alchemy, where elemental landscapes, seasonal foraging, and ancestral cooking techniques converge. Whether gathering wild botanicals on windswept hillsides or dining beneath starlit skies, these outdoor culinary adventures offer a profound new way to eat, explore, and reconnect with the wild rhythms of the planet.

Kitchen In The Wild brings this philosophy to life through a roving series of hosted journeys set in some of the world’s most extraordinary, remote destinations. Born from an inspired collaboration between acclaimed chef and food writer Valentine Warner and visionary event organizer Clare Isaacs, the concept is entirely distinct from standard restaurant chef pop-ups or tourist food itineraries. Operating as an itinerant event series rather than a fixed hotel partner, Kitchen In The Wild debuted in 2025 with a sell-out gathering at El Karama Lodge in Laikipia, Kenya, along with trips to the wild island of Eilean Shona on the Scottish coast. Today, the project extends to handpicked settings across Scotland, Spain, Italy, and Cornwall, gathering intimate groups for three to five nights of foraging, culinary masterclasses, and communal feasting.

Coombeshead Farm, Cornwall 

An idyllic Cornish farm 

Set amongst 66 acres of meadows, woodland and oak-lined streams, Coombeshead Farm is a working farm in the heart of Cornwall’s countryside, a rare, quietly special find, effortlessly understated and shaped by the rhythms of the land. It is known for exceptional home-grown British produce, rural seclusion and a strong communal spirit, with chef and owner Tom Adams setting a relaxed, generous tone centred on shared meals. 

Guest Chef: Adam Byatt
12th – 15th November 2026, (From £2,950pp) FULLY BOOKED 

The first event will feature acclaimed chef Adam Byatt, owner of London’s Michelin-starred Trinity. Famed for his mastery of culinary classics, playful inventiveness and deep respect for ingredients, he is guaranteed to deliver a memorable weekend of cooking. Guests will also be treated to fascinating talks by Isabella Tree, author of ‘Wilding’ and owner of the trailblazing Knepp Estate in Sussex, a 3,500-acre rewilding project. Alongside this, respected ceramicist Tim Lake will lead a hands-on ceramics workshop, guiding guests in transforming raw clay into beautifully crafted pieces, while resident baker Ben Glazer will share the art and alchemy of sourdough. Award-winning bartender Nick Strangeway will complete the line-up with expertly crafted cocktails and spirited masterclasses. 

Guest Chef: Masaki Sugisaki
18th – 21st March 2027 (From £2,950pp) 

The second event welcomes Masaki Sugisaki, one of the UK’s most talented Japanese chefs. Born just north of Tokyo, Sugisaki trained in his family’s traditional kaiseki restaurant, where he developed the disciplined approach that continues to shape his cooking today. Now based in London, he is known for bringing exacting Japanese technique to exceptional British produce at Dining SW3, most notably through his celebrated treatment of Cornish seafood. Artist and printmaker Aga Kubish, known for her intricate botanical prints, will lead a hands-on printmaking workshop, with everyone creating a piece to take home. Award-nominated author Sarah Langford will share thought-provoking stories and insights drawn from her life as a former defence barrister and organic farmer, tracing the threads between food, place and the people who shape them. 

La Torre Del Visco

A secluded estate in the quiet heart of hidden Spain 

In Spain’s remote Matarraña region, La Torre del Visco is a glorious 15th-century estate with its own organic farm, orchards and gardens, surrounded by ancient olive groves and wild mountain landscapes. It offers a rare, lived-in connection between land and plate, the perfect setting for KITW’s immersive, food-focused gatherings. Guests have the opportunity to hike and explore the estate, swim in the nearby waterfall and spend time with local oleologist Victor. 

Guest Chef: Lennox Hastie
23rd – 27th Sept 2027 (From £5150pp) 

Chef-owner of Sydney’s acclaimed Firedoor and internationally celebrated for his mastery of cooking over naked flames, Lennox is widely regarded as one of the world’s great fire cooks. After training in Michelin-starred kitchens across Europe, he spent five formative years in Spain’s Basque Country at Asador Etxebarri, an experience that shaped his elemental approach to cooking with fire. Watching him at work is a rare privilege as he shares his deep understanding of wood, charcoal, smoke and flame to create dishes of extraordinary depth and simplicity. Further enriching the experience, ceramicist and artist Ana Kerin will lead hands-on workshops sharing her experimental, playful approach to clay and charcoal. 

Guest Chef: Nieves Barragán Mohacho
11th - 15th May 2028 (From £5150pp) 

Hailing from Bilbao in Spain, Nieves has become one of the most celebrated female chefs in London via her Michelin starred restaurants Sabor and Legado. A figurehead for Spanish food in the UK, at her restaurants she showcases the breadth of Spanish cuisine through simple but perfectly executed dishes. A force of nature, she is a wonderful teacher and sharer of knowledge and we know will fall in love with all that La Torre Del Visco has to offer. Joining Nieves are the inimitable duo Henrietta Lovell and Richard Hart. Internationally renowned baker, Richard has opened bakeries far and wide from San Francisco to Denmark and now Mexico City. He will bake with the guests in small groups. Henrietta founded the award winning Rare Tea Company in 2004 and works with chefs and sommeliers to pair tea with food in some of the best restaurants in the world including Claridges. She will draw inspiration from the myriad of wild flavours the estate has to offer to explore taste and flavour with guests. 

Villa Cetinale, Tuscany

‘The most beautiful villa in Tuscany’ 

Cetinale is an architectural marvel with a world famous garden, its own chapel, hermitage and holy wood. The glorious baroque villa lies at the foot of wooded hills within the Cetinale estate, a few kilometers west of Siena. Lovingly renovated and once home to popes and cardinals, in more recent years it has hosted the wildest of parties with guests including royals and rockstars. Set against sweeping cypress-lined avenues, manicured hedge mazes, and centuries-old stone masonry, it will be a wonderful setting for KITW.

Guest Chef: Angela Hartnett
1st - 5th November 2027 (From £5450pp) 

Angela Hartnett is one of the UK’s most beloved chefs. Her stellar culinary career has included numerous top restaurants, from winning a Michelin star at Petrus to opening acclaimed Murano in Mayfair, along with several cookbooks, TV appearances and the hugely popular Dish podcast. Renowned for her sophisticated but simple Italian inspired cooking, she is also the most enjoyable company. This event will have a heavy focus on wine, with Luca Dusi ‘wine sage and host extraordinaire’ hosting tastings and choosing pairings throughout the week. The immersive programme will also include guided hiking in the scenic Montagnola Senese, a creative cocktail masterclass with Nick Strangeway, live chef demonstrations and hands-on masterclasses, a private guided tour of the house and gardens, and a unique introduction to the vintage art of tin type photography.

Reserving a Seat at the Table

Kitchen In The Wild operates on an all-inclusive basis, covering specialized accommodations, bespoke culinary programming, wine pairings, artisan masterclasses, and guided outdoor excursions. Because each gathering is intentionally small to preserve its intimate atmosphere, space across all editions is strictly limited.

To inquire about upcoming journeys or register interest for future editions:

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