Robin Gill preps for Birch Arising festival
Chef-restaurateur Robin Gill is preparing to host a summer feast as part of a three-day event, Birch Arising, next month.
Along with executive chef Ben Rand, Gill has planned a host of seasonal feasts and al fresco experiences to take place throughout the summer, taking advantage of the various outdoor spaces at Birch and the homegrown produce which is coming into abundance. First up is Birch Arising – the venue's first ever mini festival.
The event runs from 17–19 June, with the communal feast taking place in the courtyard of Gill's restaurant, The Zebra Riding Club at Birch, Hertfordshire. The dining experience will feature Birch's own lamb cooked on an asado grill and paired with a magnum of wine. Guests will also be able to tuck into pizza courtesy of Slice of Life, operating from an outdoor tipi, or Mexican Street Food at the Lido.
Food at Birch Arising will also be supplied by Brighton-based fire cooking specialists The Herb Kitchen, while Simon Lamont of Rock Oysters will serve shellfish and Bloody Marys throughout the weekend. Happy Endings will also be dishing out soft serves and the brand's signature ice cream sandwiches.
A line-up of DJs and live music will provide entertainment throughout the weekend, and guests will also be able to participate in activities such as pottery, baking sessions and a UV disco for kids. Day tickets for Saturday, offering access to the banquets, will be available from £55, while weekend tickets are also available.
The venue has also just launched (8 May) a brand-new sunday lunch menu, curated by newly-appointed head chef Amber Francis.
Starters include cured sea bream with peas, radishes and dashi (£12) and spring courgetti with ricotta and wild garlic (£8). Mains such as roast beef rump with spring vegetable fricassee, pink fir potato and gravy (£26) and wild harbour monkfish with grezzina courgetti, wild garlic and seaweed butter sauce (£25) are also available. A lemon and poppy seed sponge with lemon balm and milk ice cream (£6) is offered as part of the dessert selection.