Supplier Visits & Workshops Programme

Restaurant Associates Supplier Visits and Workshops 2026

Introduction

Welcome! This programme is your essential guide to all supplier trips and in-house workshops scheduled for 2026. These opportunities are open to everyone and serve a vital purpose:

Deepen Understanding: Get first hand knowledge of our supply chain and the ever-changing operational environment. Traceability & Trust: Know exactly where our products come from.

Build Partnerships: Engage directly with suppliers to build crucial relationships.

Knowledge Transfer: Gather valuable information to share with your sites and clients.

Inspire Growth: Ignite passion in the next generation of Restaurant associates.

These visits are great educational tools. Send your Junior chefs to learn and be inspired. Not just open to Chefs, send FOH staff so they can feed the supplier stories back to clients. You will get back what you put in, invest in staff and help them grow

Important Note: This document will be updated regularly throughout the year, so please keep checking this link for the latest trips and workshop dates!

How to book:

Ready to join a trip or workshop? Booking your place is simple!

To secure your spot, copy the below into an email and send to: kirsty.ghee@restaurantassocaites.co.uk

"2026 Supplier Trip [Name of trip and date]"

Required Details

Please include the following information for each attendee in your email to ensure a smooth booking process:

Full Name

Contact Number (for the attendee)

Job Title

Unit Name

Cost Centre Number

Dietary / Allergens requests

Shoes and Jacket size (required for safety/PPE at site visits)

Confirmation and Cancellations

Kirsty will manage all bookings and will send a confirmation email one week prior to the event with final details.

Please check each supplier page for charges. These charges are to cover for lunch, suppliers time and any extras like overnight stays.

Please Note on Cancellations: If you need to cancel, you must do so more than two weeks before the event. Cancellations made within two weeks of the event will still incur the full charge unless a suitable replacement attendee can be found by the unit requesting.

Date: Friday 16 January 2026 th

Charge: £50pp

One of London's leading independent bakeries founded by former Michelin-starred chef Paul Rhodes.

This is your chance to step into the "magic" of theirGreenwich production site and witness The Art of Baking firsthand. We will explore their dedication to honest, high-quality ingredients and traditional, handcrafted techniques, which supply everything from neighbourhood cafés to world-beating venues.

Location: 37 King William Walk, London, SE10 9HU

Nearest tube stop: DLR Cutty Sark

Date: Monday 26 January 2026 th

Charge: £50pp

Step inside The Bread Factory, the engine room of one of the UK’s leading artisan wholesale bakeries, where quality, time, and craft meet the demands of large-scale production

This visit is essential for appreciating how The Bread Factory has pioneered the combination of traditional baking values with modern industrial scale to create a more flavourful, nutritious, and sustainable loaf.

Unparalleled Insight: Scaling Craftsmanship

You will gain unparalleled insight into the unique processes that supply award-winning breads and pastries to top chefs and retailers across the country, highlighting: Pioneering Partnerships: Discover the crucial role The Bread Factory plays in supplying its renowned sister brands, including Gail's Bakery and The Flour Station, and many other leading food service and retail partners across the country.

The Art of Sourdough: Deepen yourunderstanding of the sourdough process the foundation of The Bread Factory's quality and how they maintain long fermentation times and traditional methods at an industrial volume.

Traditional Craft, Modern Scale: See the machinery and the skilled bakers who manage the delicate balance of scaling up traditional baking values to meet high demand. Flavour, Nutrition, and Sustainability: Explore the commitment to ingredient quality and methods that result in a more flavourful, nutritious, and sustainable final product.

Location: The Bread Factory, Unit 12 Garrick Road Industrial Estate, Irving Way, London, NW9 6AQ

Nearest station is Hendon (Thameslink). Hendon Central (Northern Line a 15 minute walk) and there is limited parking on site. I'd advise the Thameslink, its the easiest way to get here!

Date: Friday 6th February 2026

Charge: £220pp

Nestled in the stunning rural landscape near Exeter, Ground Up Cookery School is an award-winning destination dedicated to helping you reconnect with food, starting from its roots. This is more than just a class; it's an immersive experience centered on sustainability, seasonality, and zerowaste principles. This specific course, Creative Foundations & Wild Inspiration, is designed to ignite creative thinking while introducing wild and seasonal ingredients from the rural Devon landscape.

What You Will Experience:

Led by Colin Wheeler, you'll learn practical, transformative skills in a relaxed, welcoming environment The day seamlessly Combines Knowledge Sharing & Inspiration with Foraging the Land

Foraging the Land & Seashore Culinary creativity rooted in nature

Ignite creative thinking while introducing wild and seasonal ingredients from rural landscapes

Expected Outcomes:

A refreshed mindset and boldness to experiment in culinary approaches

Practical understanding of wild and seasonal British produce and its integration into scalable menus Tools to communicate sustainability and biodiversity through menu storytelling

Location: Grealy Barn, Chudleigh, TQ13 0AA

Travel details: 6am Train from Paddington to Exeter St David’s 8 44am - 30 minute taxi to Ground Up

Return: 16.51 Exeter St David’s to Paddington 19.24

London Based Lamb Cutting Demo

Date: Tuesday 10th February 2026

Charge: £50pp

Join the experts from Lake District Farmers for an exclusive, hands-on workshop dedicated to the heritage skill of breaking down a whole lamb carcass.

This is your opportunity to go beyond the pre-packaged cuts and gain a profound appreciation for the provenance and quality of their world-renowned, sustainably-reared Herdwick lamb. In the spirit of the 'fell farming' tradition, this workshop champions a noseto-tail philosophy, ensuring respect for the animal and maximizing every ounce of flavor.

In this immersive session, you will learn:

Anatomy of the Carcass: Understand the primal and sub-primal cuts, and where all your favourite joints originate.

Essential Butchery Skills: Master the techniques for separating, trimming, and preparing cuts from bone-in shoulders to perfect loin chops.

Maximizing Value: Discover how to use underutilized cuts which can often be a cost saving cut vs well known premium cuts

Walk away with new confidence in your kitchen skills, a wealth of knowledge on ethical meat sourcing, and the satisfaction of knowing exactly where your food comes from.

Location: EBRD , 5 Bank St, Canary Wharf Estate, London E14 4BG

Date: Wednesday 18th February 2026

Charge: £50pp

Unlock the secrets of the world's most captivating cheeses with the experts from Harvey & Brockless, one of the UK’s leading speciality food producers and distributors.

Drawing on their extensive relationships with artisan cheesemakers across the UK and the Continent, this masterclass is a luxurious, guided tasting experience designed for enthusiasts and novices alike

Forget the supermarket shelf prepare to delve into a world of complex flavours, fascinating history, and perfect pairings.

What You Will Experience:

Curated Selection: You'll sample a meticulously selected array of cheeses, from Harvey & Brockless' own award-winning dairy creations (like their exquisite goat's cheeses) to the finest British farmhouse cheddars and Continental classics.

Expert Guidance: Learn the art of tasting and evaluation, guided by an industry specialist who will help you identify the subtle notes of terroir, maturation, and milk quality For the creative plate, we’ll show you why less is often more, focusing on quality presentation over quantity

The Perfect Pairing & Zero-Waste Insight: Discover why certain accompaniments elevate a cheese We’ll explore ideal partners including condiments and charcuterie We'll also showcase

Location: 44-54, 15 Stewart's Rd, Linford St, Nine Elms, London SW8 4DF

Date: Friday 13th February 2026

Charge: £20pp

Step inside the future of farming with a visit to Crate to Plate, your local urban farm. Forget food miles and forget pesticides this is where revolutionary technology meets everyday freshness, all within the heart of the city.

Located right here in our community, Crate to Plate harnesses state-of-the-art hydroponic vertical farming within purpose-built, sustainable containers. We grow the most vibrant, flavourful, and nutrient-dense leafy greens and herbs, all year round.

What to Expect on Your Visit:

Zero-Mile Freshness: See for yourself where your food comes from! Our greens including crisp lettuces, peppery rocket, hearty kale, and aromatic herbs like basil and mint are harvested daily and travel virtually zero miles to reach your bag.

A Peek Inside the Farm: Discover the fascinating world of hydroponics, where plants grow vertically in nutrient-rich water, using 95% less water than traditional agriculture. It's a clean, controlled, and completely pesticide-free environment.

Shop Directly from the Source: Browse and buy an unrivaled selection of ultra-fresh greens and herbs, often harvested just hours before you take them home. Experience the difference that ultimate freshness makes to your cooking and your health.

Taste the Future: Learn about our mission to bring sustainable, high-quality food to urban communities, drastically reducing our environmental footprint and increasing food security. Crate to Plate is not just a shop; it’s an experien

Location: 27 Thames Cir, London E14 3RX

Nearest Tubes: Island Gardens - 15 minute Walk, Canary Wharf 26 minute walk

Date: Tuesday 3 March 20026 rd

Charge: £50pp

Step behind the scenes for an exclusive visit to a Wildfarmed Bakery, where the journey of exceptional flavour starts with the health of the soil This experience is a deep dive into the revolutionary farming movement that is creating delicious food while actively working to repair our planet’s ecosystems.

The Wildfarmed Difference: From Grain to Good Wildfarmed is built on the principles of regenerative agriculture, focusing on farming practices that improve soil health, increase biodiversity, and draw down carbon This visit is your chance to see how that commitment translates into extraordinary ingredients and, ultimately, into your lunch.

What You Will Experience:

Transforming Landscapes: Hear directly from the Wildfarmed team about their mission to make regenerative farming scalable Learn how theirunique flour, grown without herbicides or pesticides in diverse cropping systems, supports a thriving, wildlife-rich landscape. The Baker’s Craft: Observe the unique milling and baking process required for Wildfarmed grains. See how the flour’s quality and composition a direct result of better soil influences dough structure, fermentation, and the final depth of flavour.

The Perfect Lunch: Enjoy a guided tasting of the bakery's signature range, from slow-fermented sourdoughs to pastries, all made with Wildfarmed flour. Understand how these traceable, highwelfare ingredients offer a superior eating experience transforming the simple act of eating lunch.

Sustainable Sourcing: Gain insights into supply chain transparency and discover how your business can integrate Wildfarmed products to meet growing demand for ethical, environmentally positive sourcing.

Leave this visit with a richer appreciation for the food on your plate, a deeper connection to the land, and the knowledge of how one ingredient can drive monumental change one loaf at a time.

Location: TBC

Date: Friday 13th March 2026

Charge: £30pp

Step behind the scenes with The Jolly Hog, the award-winning, family-run business (founded by three brothers!) known for its delicious, high-welfare British meat products. This visit offers a unique perspective on their commitment to quality, from the farm gate to the final product.

The Jolly Hog Welfare Commitment

Higher-Welfare Sourcing: Visit one of their partner farms, such as West End Farm, to see the Outdoor Bred and RSPCA Assured standards in practice.

The Pig's Life: Gain insight into their commitment to ensuring pigs are born outdoors in spacious arcs and then moved inside to airy, straw-bedded barns, ensuring a high-quality of life that is reflected in the final flavour.

Meet the Producers: Hear directly from the farmers who passionately manage the entire process, including, in some cases, growing the grains for their own bespoke pig feed.

Certified Good: The Jolly Hog is proud to be a BCorp supplier, demonstrating their commitment to high standards of verified social and environmental performance, accountability, and transparency.

Location: Hog HQ, Museum Street, Bristol, BS1 6ZA

Travel: Outbound London Paddington 07:29 to Bristol Temple Meads 08:57

Return: Bristol Temple Meads 14:30 to London Paddington 16:07

Date: Monday 16th March 2026

Charge: £100pp

The Japanese Knife Company offers knife sharpening masterclasses that teach beginners the art of traditional whetstone sharpening. These 2-hour hands-on tutorials are available as both group and private sessions at their London locations and provide fundamental knowledge on knife maintenance and care.

Masterclass details

Format: Hands-on, 2-hour sessions.

Skill level: Beginners are welcome.

Content: Focuses on the art of traditional whetstone sharpening, including understanding different grits, finding the optimal angle, and maintenance techniques.

Location: 36 Baker Street, London, W1U 3EU

The course runs from 6:00pm to 8:00pm

Salad workshop with Chef Ian Human

Date: Wednesday 25 March 2026 th

Charge: £50pp

Tired of dull, repetitive salads that drain your margins? Join culinary expert Chef Ian Human for a hands-on workshop dedicated to transforming the simple salad into a vibrant, satisfying, and balanced centerpiece for any meal Chef Ian, known for his commitment to fresh, seasonal ingredients and masterful flavor combinations, will share the secrets behind creating salads that are anything but boring while maximizing efficiency and boosting Gross Profit (GP)

What You Will Learn:

Flavor Architect & Cost Control: Understand the core principles of layering textures and balancing the five fundamental tastes (sweet, sour, salty, bitter, umami) in a single bowl We will also focus on high-impact, low-cost ingredients to optimize yourGP

Signature Dressings & Profitability: Move beyond bottled dressings. Learn three classic and three innovative vinaigrettes and creamy dressings, mastering emulsion techniques to create light, stable, and flavor-packed condiments from scratch Discover how making house dressings reduces cost per serving and enhances plate value

The Power of Texture & Waste Minimization: Discover how to incorporate crunchy, soft, and chewy elements from toasted nuts and seeds to perfectly roasted vegetables and artisanal cheeses to elevate the salad experience. Learn smart prep techniques to utilize trimmings and minimize kitchen waste

Seasonal Sourcing & Menu Pricing: Learn how to select the freshest produce and build menus around what’s available locally, ensuring maximum flavor and nutrition Gain insights into flexible menu development that hedges against ingredient cost fluctuations to protect yourGP.

Advanced Knife Skills & Speed: Practice essential techniques for prepping greens, slicing delicate vegetables, and creating beautiful garnishes quickly and safely Increased efficiency directly translates to reduced labor costs

YourTakeaway: Boosting YourGP

You will leave this three-hour session with a deeperunderstanding of ingredient synergy, a collection of Chef Ian’s best recipes, and the confidence to ditch recipes and create your own perfect, satisfying, and highly profitable salads year-round All participants will also enjoy a generous tasting of the creations and a complimentary recipe booklet.

Location: Morgan Stanley, 20 Bank St, London E14 4AD

Arrival 3pm for prompt start at 3.30pm Fi i h 5

Date: Frid

Charge: £220pp

Fermentation & Preservation Mastery

This is more than just a class; it's an immersive experience centered on sustainability, seasonality, and zerowaste principles This specific course, Fermentation & Preservation Mastery, is a hands-on deep dive focused on practical techniques to elevate overlooked ingredients and radically reduce waste

This session combines Fermentation with comprehensive Preservation methods.

Fermentation Techniques: Hands-on mastery of powerful fermentation techniques to create dynamic, inclusive ingredients for your menu, focusing on achieving high-flavour components and innovative alternatives.

Classic Preservation: Practical application of diverse methods including pickling, curing, smoking, and drying to extend ingredient life and maximize flavour.

A Unique Setting: Enjoy hands-on learning in a custom-built kitchen that champions local produce and a connection to the land, reinforcing sustainable practices.

You will leave this session with far more than just new recipes: Ready-to-use recipes and techniques for inclusive menus (e.g., dairy alternatives, low sugar, high-flavour components).

Strategies to repurpose scraps and by-products into premium, flavorful ingredients. Storytelling tools to showcase the transformation of waste into culinary innovation on your menu.

Location: Grealy Barn, Chudleigh, TQ13 0AA

Travel details: 6am Train from Paddington to Exeter St David’s 8.44am - 30 minute taxi to Ground Up

Return: 16.51 Exeter St David’s to Paddington 19.24

th th

Date: Thursday 9 & Friday 10 April 2026

Charge: £220pp

Step behind the scenes of Britain's most spectacular and traditional farming landscape on an exclusive overnight experience with the Lake District Farmers (LDF) team This is your chance to understand the heritage, hard work, and passion that creates some of the UK's finest produce.

Day 1: The Upland Farming Life

Farm Tours with the Masters: Spend the afternoon on the rugged fells with two of LDF's most respected farmers

Jim Beary's Farm: Witness the traditional practices of fell farming and learn firsthand about the unique challenge of working the Lake District landscape.

Ian Telford's Farm: Discover the secrets behind raising native breeds like the famous Herdwick sheep and other quality livestock that thrive on the high grazing ground. Get an insight into the symbiotic relationship between farming and conservation that shapes this World Heritage Site.

The LDF BBQ Feast: Join the farmers and the dedicated LDF team for an unforgettable evening. Enjoy a relaxed, rustic BBQ dinner featuring the very produce you saw on the farms, giving you the ultimate 'farm-to-fork' taste experience and a chance to chat with the people who make it all happen

Day 2: From Field to Fine Dining

The LDF Factory Tour: After breakfast, journey to the heart of the operation for an exclusive, behind-the-scenes tour of the Lake District Farmers production facility. See exactly how the fi i d d d d b kill d b h b f i i d li d f

Date: Friday 17th April 2026

Charge: £50pp

One of London's leading independent bakeries founded by former Michelin-starred chef Paul Rhodes.

This is your chance to step into the "magic" of theirGreenwich production site and witness The Art of Baking firsthand. We will explore their dedication to honest, high-quality ingredients and traditional, handcrafted techniques, which supply everything from neighbourhood cafés to world-beating venues.

Location: 37 King William Walk, London, SE10 9HU

Nearest tube stop: DLR Cutty Sark

Date: Wednesday 6 May 2026 th

Charge: £50pp

We have been growing asparagus since 1991, initially starting with 1 acre and building up to over 80 acres today By cutting, washing and packing our asparagus on a daily basis we guarantee that it is absolutely fresh for all our customers, every day. Asparagus is a truly seasonal crop and should be enjoyed for the short 8 weeks or so from the end of April until mid-June. Planted as a crown asparagus takes two years to properly establish and can then be productive for 10 years or more. A perennial plant, it is the young spears that are cooked and eaten Once the harvesting season is over the spears are left to grow into ferns When these ferns die down in the autumn the energy is returned back into the crown and stored ready for the following year.

What to Expect

Field-Side Tasting: Experience the incredible sweetness of asparagus cut moments before raw and unadorned to understand its true flavor profile.

Grading Room Tour: See our rigorous quality control and grading standards, ensuring you receive exactly what your prep list demands, every single time.

Seasonal Strategy: Discuss volume requirements, bespoke sizing, and how we can sync our harvest with your spring and summer menu launches.

Location: Wykham Ln, Banbury OX16 9UP

Train details: 08:07 London Marylebone to Banbury 09:10

Date: Monday 11th May 2026

Charge: £100pp

This visit focuses on the rare and innovative British rearing of Iberian pigs, a project spearheaded by renowned chef Brett Graham (The Ledbury, The Harwood Arms) and his farming partner, Harry Heath.

The Rare Breed: Discover the first herd of Iberian pigs in Britain, imported from Spain to produce a unique, high-quality, marbled pork that is typically destined for exceptional charcuterie.

High-Welfare Rearing: Experience a farming model rooted in regenerative agriculture and high animal welfare. The pigs are typically reared outdoors, grazing on herbal leys for at least nine months, contributing to soil health and animal wellbeing.

Soy-Free Feed Innovation: Learn about their bespoke, 100% soy-free diet The pigs are fed protein sourced from beans, peas, and rapeseed meal cold-pressed on the farm, which provides valuable Omega-3 fatty acids, mimicking the benefits of the acorns in their native dehesa habitat.

Farm-to-Fine-Dining Ethos: See the direct link between the farm and top UK restaurants. The tour highlights how this meticulous process and uncompromising commitment to sustainability and flavour create the extraordinary Iberian pork and other products (like venison and Jersey beef) supplied under the Capability Graham name.

This visit offers a powerful insight into how a chef's demand for quality and sustainability is actively influencing positive change right at the beginning of the food supply chain

Location: TBC

Date: Thursday 21 May 2026 st

Charge: £50pp

The beautiful rural village of Nutbourne. Located in the West Sussex countryside, Nutbourne Village hides one of the UK’s top tomato suppliers, Nutbourne Tomatoes A family run business, Gary Griffiths has been growing tomatoes for over 40 years alongside his wife Jenny and son Gary Jnr and with an output of approximately 170,000 kg per season, it’s no small affair. They now grow more than 25 varieties and all bursting with incredible flavour.

What to Expect

This is not a formal sales pitch; it is a collaborative experience designed for culinary professionals.

Guided Greenhouse Tour: Walk the rows and see our plants at the peak of their health.

The Ultimate Tasting: Participate in a structured tomato tasting to identify the subtle flavor profiles and acidity levels of our different varieties

Culinary Inspiration: Discuss how these varieties can translate into yourupcoming seasonal menus, from light summer salads to rich, complex sauces and char-grilled accompaniments.

Location: Stream Ln, Pulborough RH20 2HG

Train details: 07:35 London Victoria to Pulborough 08:52

Belazu Factory Wasteknot Forage & Fire

Date: Fr

Charge: £220pp

From Idea to Urban Impact: Innovation Workshop (London-Based)

Ditching the rural classroom for the metropolitan edge, this intensive, London-based workshop is dedicated to redefining sustainability within the urban environment. This is more than a class; it's a dynamic program rooted in actionable innovation, circularity, and high-impact culinary solutions

The central Focus is to harness under-used urban ingredients and waste streams to prototype usable, scalable culinary innovations. This session expertly Combines From Inspiration to Implementation (cocreating scalable menus) with practical Urban Foraging.

Urban Ingredient Sourcing: Learn to identify and responsibly harvest hyper-local, cost-effective urban ingredients, turning overlooked natural resources into premium menu items.

Waste Stream Innovation: Go beyond standard recycling. Master techniques to analyze site-level waste streams and transform by-products into valuable, flavorful components.

Menu Prototyping: Engage in hands-on development of dishes or products using your found ingredients, ensuring they are practical and scalable for immediate trial in your operations.

You will leave this high-intensity workshop with a concrete plan and essential tools to drive innovation: Identification of site-level waste streams with practical, scalable solutions. Development of dishes or products using hyper-local, cost-effective urban ingredients, ready for trial

Elevated confidence in leveraging urban foraged produce in mainstream menus.

A toolkit for rolling proof-of-concept ideas into everyday operations across the business.

Location: Citibank, 33 Canada Square, Canary Wharf Estate, London E14 5LB

Salad workshop with Chef Ian Human

Date: Wednesday 10 June 2026 th

Charge: £50pp

Tired of dull, repetitive salads that drain your margins? Join culinary expert Chef Ian Human for a hands-on workshop dedicated to transforming the simple salad into a vibrant, satisfying, and balanced centerpiece for any meal Chef Ian, known for his commitment to fresh, seasonal ingredients and masterful flavor combinations, will share the secrets behind creating salads that are anything but boring while maximizing efficiency and boosting Gross Profit (GP)

What You Will Learn:

Flavor Architect & Cost Control: Understand the core principles of layering textures and balancing the five fundamental tastes (sweet, sour, salty, bitter, umami) in a single bowl We will also focus on high-impact, low-cost ingredients to optimize yourGP

Signature Dressings & Profitability: Move beyond bottled dressings. Learn three classic and three innovative vinaigrettes and creamy dressings, mastering emulsion techniques to create light, stable, and flavor-packed condiments from scratch Discover how making house dressings reduces cost per serving and enhances plate value

The Power of Texture & Waste Minimization: Discover how to incorporate crunchy, soft, and chewy elements from toasted nuts and seeds to perfectly roasted vegetables and artisanal cheeses to elevate the salad experience. Learn smart prep techniques to utilize trimmings and minimize kitchen waste

Seasonal Sourcing & Menu Pricing: Learn how to select the freshest produce and build menus around what’s available locally, ensuring maximum flavor and nutrition Gain insights into flexible menu development that hedges against ingredient cost fluctuations to protect yourGP.

Advanced Knife Skills & Speed: Practice essential techniques for prepping greens, slicing delicate vegetables, and creating beautiful garnishes quickly and safely Increased efficiency directly translates to reduced labor costs

YourTakeaway: Boosting YourGP

You will leave this three-hour session with a deeperunderstanding of ingredient synergy, a collection of Chef Ian’s best recipes, and the confidence to ditch recipes and create your own perfect, satisfying, and highly profitable salads year-round All participants will also enjoy a generous tasting of the creations and a complimentary recipe booklet.

Location: TBC

Date: Thursday 18th June 2026

Charge: £30pp

Step behind the scenes at a premier ingredient manufacturing facility that champions the flavors of the Mediterranean. This immersion is focused on showcasing how the quality of your source ingredients translates directly into premium finished goods.

This is not just a factory tour; it’s a celebration of the journey from farm to table and a demonstration of the value added at every stage.

Location: 74 Long Drive, Greenford, UB6 8LZ

Travel: Closet station is Greenford (Rail orCentral line)

Date: Friday 19th June

2026

Charge: £200pp

Forage & Fire Day

We are so pleased (and very excited) to be welcoming you on this Forage & Fire Day. Our aim is to offer a platform, within the surrounds of nature, to tap into all that grounds and connects us from our roots to our shoots. Mental health is becoming an ever more pressing issue within industries throughout our network but whatever the content of our days, how we can recalibrate and nourish ourselves remains universal.

10.00 (timings are approximate) Arrival at Manningtree Station. Transport will be there to collect you.

10 20 Breakfast at Brook Farm and introductions

A selection of pastries, smoothies, coffees and teas will be put on for you to indulge in to set you up for the day ahead.

10.45 Walk round farm with Pete Thompson

Pete is a 3 generation, farm owner, regenerative agriculture expert and Founder of Nature Based Farming and Terrace Fruits He knows the land and its inhabitants like the back of his hand and will be there to explain how and why they have diversified into the realms of agroforestry, woodland creation and the importance of looking after our land, now more than ever. We will end-up at Holt Farm, another site from which we can explore further. rd

12.00 Lunch

With local food, lunch will be provided for all participants Taking place in a converted cow shed, with views out towards rolling hills, the change in environment inspires, connects and challenges participants to delve deep into their curiosity and creativity.

12.45 Wild Adventuring with Gavin

We will be learning about and foraging for common hedgerow herbs making tea, maybe a simple bread and potentially some nettle crisps The relativity of the seasons and how the environment reacts to the changing conditions teaches us how change and adaptability are a fundamental part of progressing in life. Gavin will also delve into the wonderful world of fire-lighting and talk about how it’s much more than a just simple heat-source and the history and culture of fire. There will be additional activities offered depending on group size such as green woodwork.

2 45 Back to base for wrap-up, debrief and goodies for the road 3 00 Transport back to Manningtree Station

Location: Brook Farm, George Thompson Great Oakley Ltd, Stone's Green Rd, Great Oakley, Harwich CO12 5BN

Charge: £50pp

See how Waste Knot is brilliantly tackling the UK's food waste problem!

Visit their operation to witness the journey of "wonky" and surplus farm produce perfectly good food that major retailers reject Discover how Waste Knot rescues these high-quality ingredients directly from farmers, saving them from landfill or being ploughed under Learn about their innovative supply model that connects this rescued bounty to chefs and charities, turning a problem into a planet-saving solution. It’s an inspiring, behind-the-scenes look at the future of sustainable food supply.

10am: Meet at FerryFast HQThis will be an introduction to the business and a chance to meet Dan Byrd, a thirdgeneration grower whose family own FerryFast Produce and Rob Bowers, the Waste Knot Ops Director, to discuss how Waste Knot has become an embedded part of the operations at FerryFast, the challenges of farming, the relationships which have evolved through working with Waste Knot and much more. 11am Warehouse tour In order to fully comprehend the scale of fresh produce that comes in to and out of the business, how sourcing works, the teams behind the growing, picking, packing and transporting the produce in the most environmentally-friendly ways possible.

11 30pm Field walks Alongside Dan and Rob, we will take you on a journey spanning the hills of Worcestershire to get a first-hand feel of regenerative growing, enabling more conversation and subsequent collaboration concerning how we can all work together to permit a stronger, better future for our planet. Summer allows for the UK produce scene to shine so feel free to bring a reusable jute bag to take home some freshly-picked delights.

1pm Lunch at Ellenden Farm Shop (https://www.ellendenfarmshop.co.uk//)

2 30pm More field walks

3 30pm onwards trains/transport home

Location: FerryFast Produce, Ascot Rd, Pershore WR10 2JJ

Closest Train Station: Pershore

Train Outbound: London Paddington 07:50 - Pershore 09:43

Date: Friday 17 July 2026 th

Charge: £50pp

One of London's leading independent bakeries founded by former Michelin-starred chef Paul Rhodes.

This is your chance to step into the "magic" of theirGreenwich production site and witness The Art of Baking firsthand. We will explore their dedication to honest, high-quality ingredients and traditional, handcrafted techniques, which supply everything from neighbourhood cafés to world-beating venues.

Location: 37 King William Walk, London, SE10 9HU

Nearest tube stop: DLR Cutty Sark

Date: Friday 24 July 2026 th

Charge: £50pp

Step inside The Bread Factory, the engine room of one of the UK’s leading artisan wholesale bakeries, where quality, time, and craft meet the demands of large-scale production

This visit is essential for appreciating how The Bread Factory has pioneered the combination of traditional baking values with modern industrial scale to create a more flavourful, nutritious, and sustainable loaf.

Unparalleled Insight: Scaling Craftsmanship

You will gain unparalleled insight into the unique processes that supply award-winning breads and pastries to top chefs and retailers across the country, highlighting: Pioneering Partnerships: Discover the crucial role The Bread Factory plays in supplying its renowned sister brands, including Gail's Bakery and The Flour Station, and many other leading food service and retail partners across the country.

The Art of Sourdough: Deepen yourunderstanding of the sourdough process the foundation of The Bread Factory's quality and how they maintain long fermentation times and traditional methods at an industrial volume.

Traditional Craft, Modern Scale: See the machinery and the skilled bakers who manage the delicate balance of scaling up traditional baking values to meet high demand. Flavour, Nutrition, and Sustainability: Explore the commitment to ingredient quality and methods that result in a more flavourful, nutritious, and sustainable final product.

Location: The Bread Factory, Unit 12 Garrick Road Industrial Estate, Irving Way, London, NW9 6AQ

Nearest station is Hendon (Thameslink). Hendon Central (Northern Line a 15 minute walk) and there is limited parking on site. I'd advise the Thameslink, its the easiest way to get here!

Date: Friday 7 August 2026 th

Charge: £220pp

Nestled in the stunning rural landscape near Exeter, Ground Up Cookery School is an award-winning destination dedicated to helping you reconnect with food, starting from its roots.

This is more than just a class; it's an immersive experience centered on sustainability, seasonality, and zerowaste principles. This specific course, Creative Foundations & Wild Inspiration, is designed to ignite creative thinking while introducing wild and seasonal ingredients from the rural Devon landscape.

What You Will Experience:

Led by Colin Wheeler, you'll learn practical, transformative skills in a relaxed, welcoming environment The day seamlessly Combines Knowledge Sharing & Inspiration with Foraging the Land

Foraging the Land & Seashore Culinary creativity rooted in nature

Ignite creative thinking while introducing wild and seasonal ingredients from rural landscapes

Expected Outcomes:

A refreshed mindset and boldness to experiment in culinary approaches

Practical understanding of wild and seasonal British produce and its integration into scalable menus

Tools to communicate sustainability and biodiversity through menu storytelling

Location: Grealy Barn, Chudleigh, TQ13 0AA

Travel details: 6am Train from Paddington to Exeter St David’s 8 44am - 30 minute taxi to Ground Up

Return: 16.51 Exeter St David’s to Paddington 19.24

Date: Friday 14th August 2026

Charge: £20pp

Step inside the future of farming with a visit to Crate to Plate, your local urban farm. Forget food miles and forget pesticides this is where revolutionary technology meets everyday freshness, all within the heart of the city.

Located right here in our community, Crate to Plate harnesses state-of-the-art hydroponic vertical farming within purpose-built, sustainable containers. We grow the most vibrant, flavourful, and nutrient-dense leafy greens and herbs, all year round.

What to Expect on Your Visit:

Zero-Mile Freshness: See for yourself where your food comes from! Our greens including crisp lettuces, peppery rocket, hearty kale, and aromatic herbs like basil and mint are harvested daily and travel virtually zero miles to reach your bag.

A Peek Inside the Farm: Discover the fascinating world of hydroponics, where plants grow vertically in nutrient-rich water, using 95% less water than traditional agriculture. It's a clean, controlled, and completely pesticide-free environment.

Shop Directly from the Source: Browse and buy an unrivaled selection of ultra-fresh greens and herbs, often harvested just hours before you take them home. Experience the difference that ultimate freshness makes to your cooking and your health.

Taste the Future: Learn about our mission to bring sustainable, high-quality food to urban communities, drastically reducing our environmental footprint and increasing food security. Crate to Plate is not just a shop; it’s an experien

Location: 27 Thames Cir, London E14 3RX

Nearest Tubes: Island Gardens - 15 minute Walk, Canary Wharf 26 minute walk

Charge: £50pp

See how Waste Knot is brilliantly tackling the UK's food waste problem!

Visit their operation to witness the journey of "wonky" and surplus farm produce perfectly good food that major retailers reject Discover how Waste Knot rescues these high-quality ingredients directly from farmers, saving them from landfill or being ploughed under Learn about their innovative supply model that connects this rescued bounty to chefs and charities, turning a problem into a planet-saving solution. It’s an inspiring, behind-the-scenes look at the future of sustainable food supply.

10am: Meet at FerryFast HQThis will be an introduction to the business and a chance to meet Dan Byrd, a thirdgeneration grower whose family own FerryFast Produce and Rob Bowers, the Waste Knot Ops Director, to discuss how Waste Knot has become an embedded part of the operations at FerryFast, the challenges of farming, the relationships which have evolved through working with Waste Knot and much more. 11am Warehouse tour In order to fully comprehend the scale of fresh produce that comes in to and out of the business, how sourcing works, the teams behind the growing, picking, packing and transporting the produce in the most environmentally-friendly ways possible.

11 30pm Field walks Alongside Dan and Rob, we will take you on a journey spanning the hills of Worcestershire to get a first-hand feel of regenerative growing, enabling more conversation and subsequent collaboration concerning how we can all work together to permit a stronger, better future for our planet. Summer allows for the UK produce scene to shine so feel free to bring a reusable jute bag to take home some freshly-picked delights.

1pm Lunch at Ellenden Farm Shop (https://www.ellendenfarmshop.co.uk//)

2 30pm More field walks

3 30pm onwards trains/transport home

Location: FerryFast Produce, Ascot Rd, Pershore WR10 2JJ

Closest Train Station: Pershore

Train Outbound: London Paddington 07:50 - Pershore 09:43

Date: Thursday 17 & Friday 18 September 2026 th th

Charge: £220pp

Step behind the scenes of Britain's most spectacular and traditional farming landscape on an exclusive overnight experience with the Lake District Farmers (LDF) team This is your chance to understand the heritage, hard work, and passion that creates some of the UK's finest produce.

Day 1: The Upland Farming Life

Farm Tours with the Masters: Spend the afternoon on the rugged fells with two of LDF's most respected farmers

Jim Beary's Farm: Witness the traditional practices of fell farming and learn firsthand about the unique challenge of working the Lake District landscape.

Ian Telford's Farm: Discover the secrets behind raising native breeds like the famous Herdwick sheep and other quality livestock that thrive on the high grazing ground. Get an insight into the symbiotic relationship between farming and conservation that shapes this World Heritage Site.

The LDF BBQ Feast: Join the farmers and the dedicated LDF team for an unforgettable evening. Enjoy a relaxed, rustic BBQ dinner featuring the very produce you saw on the farms, giving you the ultimate 'farm-to-fork' taste experience and a chance to chat with the people who make it all happen

Day 2: From Field to Fine Dining

The LDF Factory Tour: After breakfast, journey to the heart of the operation for an exclusive, behind-the-scenes tour of the Lake District Farmers production facility. See exactly how the fi i d d d d b kill d b h b f i i d li d f

Date: Friday

Charge: £220pp

Fermentation & Preservation Mastery

This is more than just a class; it's an immersive experience centered on sustainability, seasonality, and zerowaste principles This specific course, Fermentation & Preservation Mastery, is a hands-on deep dive focused on practical techniques to elevate overlooked ingredients and radically reduce waste

This session combines Fermentation with comprehensive Preservation methods.

Fermentation Techniques: Hands-on mastery of powerful fermentation techniques to create dynamic, inclusive ingredients for your menu, focusing on achieving high-flavour components and innovative alternatives.

Classic Preservation: Practical application of diverse methods including pickling, curing, smoking, and drying to extend ingredient life and maximize flavour.

A Unique Setting: Enjoy hands-on learning in a custom-built kitchen that champions local produce and a connection to the land, reinforcing sustainable practices.

You will leave this session with far more than just new recipes: Ready-to-use recipes and techniques for inclusive menus (e.g., dairy alternatives, low sugar, high-flavour components).

Strategies to repurpose scraps and by-products into premium, flavorful ingredients. Storytelling tools to showcase the transformation of waste into culinary innovation on your menu.

Location: Grealy Barn, Chudleigh, TQ13 0AA

Travel details: 6am Train from Paddington to Exeter St David’s 8.44am - 30 minute taxi to Ground Up

Return: 16.51 Exeter St David’s to Paddington 19.24

Sushi & Sake Workshop with Chef John

Killington

Date: Friday 2 October 2026 nd

Charge: £50pp

The Art of Sushi & Sake: A Hands-On Masterclass

Elevate your culinary skills in this immersive workshop where we delve into the time-honored traditions of Japanese cuisine.

The Sushi Experience:

Learn the precise techniques for preparing perfect sushi rice, mastering the delicate knife cuts for sashimi, and expertly rolling three different maki (rolls). We will focus on seasonal, high-quality ingredients.

Sake Pairing & Tasting: Explore the diverse world of Japan's national beverage. You will be guided through a curated tasting of three premium sakes learning how to properly taste, serve, and pair them with your creations to unlock incredible flavor profiles.

What you'll take home: New skills, a full sushi feast, and a deep appreciation for washoku (Japanese harmony in food).

Location: TBC

Date: Monday 19th October 2026

Charge: £50pp

Step inside The Bread Factory, the engine room of one of the UK’s leading artisan wholesale bakeries, where quality, time, and craft meet the demands of large-scale production

This visit is essential for appreciating how The Bread Factory has pioneered the combination of traditional baking values with modern industrial scale to create a more flavourful, nutritious, and sustainable loaf.

Unparalleled Insight: Scaling Craftsmanship

You will gain unparalleled insight into the unique processes that supply award-winning breads and pastries to top chefs and retailers across the country, highlighting: Pioneering Partnerships: Discover the crucial role The Bread Factory plays in supplying its renowned sister brands, including Gail's Bakery and The Flour Station, and many other leading food service and retail partners across the country.

The Art of Sourdough: Deepen yourunderstanding of the sourdough process the foundation of The Bread Factory's quality and how they maintain long fermentation times and traditional methods at an industrial volume.

Traditional Craft, Modern Scale: See the machinery and the skilled bakers who manage the delicate balance of scaling up traditional baking values to meet high demand. Flavour, Nutrition, and Sustainability: Explore the commitment to ingredient quality and methods that result in a more flavourful, nutritious, and sustainable final product.

Location: The Bread Factory, Unit 12 Garrick Road Industrial Estate, Irving Way, London, NW9 6AQ

Nearest station is Hendon (Thameslink). Hendon Central (Northern Line a 15 minute walk) and there is limited parking on site. I'd advise the Thameslink, its the easiest way to get here!

Date: Tuesday 3 November 2026 rd

London Based Lamb Cutting Demo Charge: £50pp

Join the experts from Lake District Farmers for an exclusive, hands-on workshop dedicated to the heritage skill of breaking down a whole lamb carcass.

This is your opportunity to go beyond the pre-packaged cuts and gain a profound appreciation for the provenance and quality of their world-renowned, sustainably-reared Herdwick lamb. In the spirit of the 'fell farming' tradition, this workshop champions a noseto-tail philosophy, ensuring respect for the animal and maximizing every ounce of flavor.

In this immersive session, you will learn: Anatomy of the Carcass: Understand the primal and sub-primal cuts, and where all your favourite joints originate.

Essential Butchery Skills: Master the techniques for separating, trimming, and preparing t f b i h ld t f t l i h

Date: Monday 16 November 2026 th

Charge: £30pp

Step behind the scenes at a premier ingredient manufacturing facility that champions the flavors of the Mediterranean. This immersion is focused on showcasing how the quality of your source ingredients translates directly into premium finished goods.

This is not just a factory tour; it’s a celebration of the journey from farm to table and a demonstration of the value added at every stage.

Location: 74 Long Drive, Greenford, UB6 8LZ

Travel: Closet station is Greenford (Rail orCentral line)

Date: Friday 4 December 2026 th

Charge: £50pp

One of London's leading independent bakeries founded by former Michelin-starred chef Paul Rhodes.

This is your chance to step into the "magic" of theirGreenwich production site and witness The Art of Baking firsthand. We will explore their dedication to honest, high-quality ingredients and traditional, handcrafted techniques, which supply everything from neighbourhood cafés to world-beating venues.

Location: 37 King William Walk, London, SE10 9HU

Nearest tube stop: DLR Cutty Sark

Date: Frida