Oxmoor Farm 2025: The return of Wild Feasts and reopening of The Barn restaurant
The Barn Restaurant
The Barn has reopened following a short winter hibernation. Oxmoor Farm’s relaxed restaurant serving coffees, small plates, pizzas and natural wines has featured in The Times 50 Best pizza places in the UK in 2024. Open every Thursday to Sunday when the Wild Feasts aren’t being held. The Barn - complete with woodburner and sofa seating - is conveniently located for runners, hikers and cyclists seeking a cosy pit-stop when exploring Oxmoor’s many surrounding trails.
The Barn’s weekly-changing menu spotlights the abundance of produce available on its doorstep; each dish tells the story of the land it hails from. Neapolitan style pizzas are the speciality and topped with produce from the surrounding countryside, to include The Barn’s signature pizza of muntjac, kale & hot honey, the charred sweetcorn with oggleshield & chilli as well as courgette, ricotta & carrot top pesto.
Pizzas sit alongside small plates such as anchovy and garlic flatbreads, farm crudites with white bean & sage as well as a badgers farm salad. Desserts are also adapted weekly according to what’s in season, be it a rhubarb fool, stewed apples with blackberry & mascarpone or wood sorrell sorbet.
In the mornings, The Barn serves coffees and pastries - including its sought after housemade fennel sausage rolls, sourdough baked locally at Bramble Bakes in the village of Speen and pastries from Nena bakery in Amersham.
Opening hours: Friday (4pm-late), Saturday (10am til late - restaurant opens at 1pm)), Sunday (10am til 3pm- restaurant opens at 12pm) .
Wild Feasts
Established by friends Harry Hope Morley and Paddy Maynard in 2022, Wild Feasts was first hosted under canvas before an extensive renovation of one of the farm’s disused barns allowed for year round feastings from 2024. The philosophy behind the feasts is firmly rooted in sustainable practices and support for regenerative farming. Harry and Paddy have made it a priority to foster strong relationships with local suppliers, sourcing all ingredients from small-scale, organic producers found in and around the Chiltern Hills. Located 30 miles west of London in an idyllic corner of the home counties countryside, Oxmoor Farm is accessible within 20 minutes via taxi from High Wycombe or Princes Risborough stations.
Following sell-out summer banquets in 2022, 2023 and 2024, Wild Feasts at Oxmoor Farm is back this year, to showcase all that it has to offer. The rural dinner party series set in the Chiltern Hills will return for its fourth season this spring with a fresh line up of leading culinary talent from around the UK. Welcoming one resident chef every few weeks from April through to December, who will cook over a single weekend within Oxmoor’s newly renovated barn. Each chef brings a distinct style and philosophy to the kitchen, promising a diverse and enriching gastronomic journey throughout the series, and every dish on their menu tells a story of the land it hails from, celebrating the vibrant flavours of locally grown, seasonal produce.
The first five Wild Feasts 2025 chefs have been confirmed as:
Apricity Head Chef Eve Seeman, Ivan Tisdall Downes of Native restaurant, Mambow’s Abby Lee, Ollie Dabbous formerly of Hide, and Dinings SW3 Exec Chef Masaki Sugisaki. The Wild Feasts chefs, lined up to cook from August onwards will be announced later in the spring.
* Wild Feasts chefs From left to right (Eve Seemann, Ivan Tisdall-Downes, Abby Lee, Ollie Dabbous, Masaki Sugisaki)
More about this year’s Wild Feasts chefs:
April 19 & 20th - Eve Seemann
Eve is Head Chef of Chantelle Nicholson’s restaurant Apricity in Seven Dials, and formerly Head Chef of Treadwells in Covent Garden. Drawing on her Masters Degree in Food Science and Innovation, Eve’s work at Apricity played a major part in it receiving a coveted Michelin Green star in 2023 for efforts in sustainability practices. Eve’s dishes place a strong emphasis on low-waste, sustainably-minded cooking methods, and using ingredients from small-scale suppliers.
May 3rd & 4th - Ivan Tisdall Downes
Self-taught chef Ivan, fell in love with the unknown wonders of the British countryside and its emerging food scene. Today his cooking style channels a philosophy which highlights the ethical and environmental benefits of eating game and wild foods, informed through stints in his earlier career at Blue Hill Farm at Stone Barns in New York, and River Cottage. For the last 10 years Ivan has founded and ran Native Restaurant, which recently relocated to the Worcestershire countryside and received its first Michelin Green Star in 2025.
May 24th & 25th - Abby Lee
Abby Lee, the award winning chef owner of Mawbow in Clapton, has fast become one of London’s most exciting culinary talents since Mawbow first arrived in Peckham in 2022. Depicting a culinary style which draws on Abby’s Chinese Malaysian heritage whilst showcasing the complexity and regional nuances of Malaysian cuisine, Abby’s dishes are rooted in tradition but translated through a contemporary perspective. Mambow was crowned Best Local Restaurant by the Good Food Guide 2024 and a Michelin Bib Gourmand in 2025.
June 28th & 29th - Ollie Dabbous
The internationally renowned, former chef owner of Hide in Piccadilly, Ollie Dabbous first made his name with debut restaurant Dabbous in Fitzrovia - awarded a Michelin star soon after opening and renowned for its stripped-back approach to fine dining. In his earlier years, Ollie honed his craft in some of the world’s most esteemed kitchens including Mugaritz, Noma and Le Manoir in Oxfordshire, located only a few miles from Oxmoor Farm, which is where he developed a love for the Chilterns.
July 19th & 20th - Masaki Sugisaki
Presenting a culinary style which marries Japanese cuisine with a western twist, Masaki Sugisaki’s Dinings SW3 in Chelsea is firmly embedded as a West London favourite. With a passion for sustainably caught and prepared fish and seafood, Masaki’s dishes are both intricate yet can be enjoyed informally, often with an Izakaya style of dining in mind. Most recently, Masaki has developed a passion for foraging and wild foods, following time spent exploring the British countryside and coastlines, influences from which he has weaved through his dishes.
Wild Feats cost £80pp for food, excluding service. Saturday sitting (6pm), Sunday sitting (2pm)
Oxmoor Farms’ Wild Feasts are more than just meals; they are a celebration of community, sustainability, and the art of cooking. By bringing together the brightest culinary minds and the best local produce, they are crafting an experience that goes beyond the plate, fostering a deeper appreciation for the land and its yields.
