All new for 2020… – WeFiFo Blog
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WeFiFo's Week

All new for 2020…

Sold-out suppers, exotic dinners and new faces. The festive season might be over, but the feasting season has only just begun! It’s been a great start to 2020 for WeFiFo and we’re looking forward to what the new year will bring!

If you have your Supper Club dates in the diary make sure to get them up on WeFiFo.com. In the meantime, let’s see what’s been cooking on WeFiFo this week…

Last week, talented chef, Archie Clark and The Kochi Kitchen team popped up at the beautiful Knepp Estate, south of Horsham, to host a spectacular game-supper. Guests were seated together to enjoy a tasting menu of the finest home-reared and homegrown produce The Knepp Estate has to offer. Think pulled venison pots, venison loin, Old English Longhorn oxtail followed by cinnamon & ginger poached pear, creme fraiche, oat crumble.

After dinner, guests had the chance to meet, Isabella Tree and Charlie Burrell, the pioneers behind the Rewilding project at The Knepp Estate for a Q&A followed by a book signing. Here are some pictures of the event below.

Say hello to MasterChef Quarter-Finalist, Ajay John. A Global IT Account Director by day, a talented chef and Supper Club host by night! Growing up in India and spending time in Nigeria and Malaysia, Ajay’s passion for food was inspired by recipes from his childhood. If you join Ajay’s table expect a menu filled with recipes from all over the world!

Meet Billy, the pioneer behind the popular West Sussex eateries, Billy’s on the Road and Billy’s on the Beach. A passionate chef, Billy has worked in hospitality for over 30 years, working in restaurants across the world. Join Billy’s table for a hearty, homecooked and delicious meal. We promise you won’t regret it!

The beautiful Belmont Estate is opening up its doors to welcome you to an afternoon of luxury dining. You will be taken on a guided foray in the woods, before enjoying a hot toddy in the stunning walled gardens, followed by a sit-down meal in the restored carriage house. Each course will use home-reared and wild edibles from The Belmont Estate.

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