The three-course menu was designed in such a way as to bring out the best of the flavours of the woodland landscape. Throughout the courses we used nine different trees (Douglas fir, oak, cobnut, apple, pear, wild plum, quince, almond and fig) and plenty of local and seasonal ingredients; mushrooms gathered from Snowdonia, Kentish cobnuts, handpicked fallen acorns, home-grown fruit and vegetables, edible flowers, locally-reared pork and mountain-grown salad leaves.
On the evening the guests were seated in a warmly lit, snug corner of the farm shop. During the day we set up the table with local cloth, foraged pinecones, conkers and leaves that were then nestled between candles and vases filled with woodland branches.
The menu started off with Snowdonia mushroom arancini balls served with a chutney – made with bountiful fruit picked in autumn from our trees here in North Wales – and topped with our local blue cheese Perl Las, marigold flowers and pea shoots.