A Porthilly Feast (the first of many)

A Porthilly Feast (the first of many)

We’ve missed you.

On Friday 28th August, the farm was filled once again with the sound of chatter as we welcomed 100 guests to Trefresa Farm for a sell-out feast and gig. Harri Baylis and the team at Back II Front curated the event, a soulful evening of beautiful food, music and friends in the earthy ambience of one of our open-sided wooden barns.

Naturally the safety of our guests and staff was a first priority with tables of no more than six (all pre-booked), staggered arrival times and carefully restricted numbers in the communal areas.

Photo: Victoria May Harrison

The feast was cooked and served by husband and wife team Tim Spedding and Louise Rodkjaer Jorgensen. Tim has graced the kitchens of acclaimed restaurants across Europe, including The Ledbury, The Clove Club, Relæ, Radio, Septime and most recently Coombeshead Farm in Cornwall. The menu was a hit with guests, with many ingredients gathered and grown within a few miles of the farm.

Photo: Victoria May Harrison

Drinks were flowing with the bar team serving a menu of cocktails mixed with Porthilly Distillery spirits. The Burnt Grapefruit Negroni recipe was a particular favourite (recipe here). Our friends, local producer Pentire, were serving their Cornish non-alcoholic spirit from the back of their Land Rover.

Photo: Victoria May Harrison

Singer-songwriter and local resident Nathan Ball played a mesmerising acoustic set in the shelter of the stone barn a little distance from the feast. It was the perfect soundtrack to a beautiful evening.

The feast and gig sold out in a matter of hours and there’ll be more to enjoy in the coming months. Stay in the loop for future events by signing up to our newsletter at the bottom of the page.



Crudités, hazelnut romesco, caper and parsley emulsion

Grilled Porthilly Oysters NOLA style

Goats curd, kale & sunflower seed bruschetta

Focaccia & Le Coste olive oil


Grilled mackerel with tomato & herb vinaigrette

Ember baked potatoes, rosemary & garlic

Courgette, green bean & basil salad


Rhubarb Flødeboller
Eucalyptus caramels