Michelin-Star Dining Comes to Groobarbs Wild Farm for One Night Only
Cheshire’s vibrant food scene is in for a remarkable treat this summer as Groobarbs Field Kitchen, a proud Taste Cheshire member and multiple Taste Cheshire Award winner, plays host to one of the UK’s most exciting dining experiences.
On Tuesday 1 July, the restored barn at Groobarbs Wild Farm in High Legh will welcome Out of Towners: Alchemilla at Groobarbs, a one-night-only supper club curated by Manchester’s Finest and headlined by Michelin-starred chef Alex Bond.
Renowned for his Nottingham-based restaurant Alchemilla, Bond has carved a bold reputation for fermentation-led cuisine with a focus on koji, pickling, and sustainable sourcing. For this exclusive event, his team will craft a bespoke seven-course tasting menu inspired by Groobarbs’ working vegetable farm, where more than 50 crops grow in seasonal rotation.
Guests will begin the evening with a refreshing welcome cocktail, infused with fresh fruit and herbs gathered right from the farm, before being invited to explore the five-acre market garden that sets the scene for the night’s immersive, field-to-fork journey.
“We are very excited to be working with MCR Finest to host their latest Out of Towners event,” said Rebecca Fryer, Co-Owner of Groobarbs Field Kitchen. “It’s a fantastic opportunity to have the team from Alchemilla bringing Michelin-star dining to the Cheshire countryside.”
Wines for the evening will be curated by Berkmann Wine Cellars, showcasing elegant pairings from Spain’s pioneering Valdemar Family winery, celebrated for its commitment to sustainability and innovation.
While Alchemilla’s usual home is a red-brick cellar beneath a Victorian coach house, this rustic Cheshire edition promises the same creative flair, precision, and flavour-forward ethos that earned it a Michelin star and four AA Rosettes.
The Menu Highlights
Carlingford oyster with summer relish ‘22, buttermilk, dill
Hash brown with truffle curd, chorizo jam, cured pork
Langoustine with sea buckthorn nam jim, salted kumquat, fermented fennel
Aged sea bream, Squab pigeon, and a dessert featuring amylase koji, strawberry and black garlic
Paired wines from Conde Valdemar and Inspiración Valdemar
Event Details
📍 Groobarbs Field Kitchen, High Legh, Cheshire
📅 Tuesday 1 July – Drinks from 6pm, dinner from 7pm
🎟 £120 per person, including welcome drink and full tasting menu
🍷 Add a curated wine package for £30 per person
🔗 Book your place here
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