A taste of ORFC17

We’re on a real countdown now until the 2017 ORFC, putting all the final preparations in place in the run up to the festive break. It’s looking like it will be a great conference this year – building on previous years – and we can’t wait to share it with you!

We’ve been number crunching and discovered that 80 per cent of delegates purchase their tickets before the 20 December, so make sure you get your ticket before it’s too late.

If you haven’t bought your ticket, then you can get them from our Eventbrite page and if you’d like to see what fascinating sessions we have on offer for you, then check out our programme info here.

Don’t forget to get your ticket to the Good Food Oxford evening reception at the same time, it’s going to be a great night – good food, and interesting people!

Will Pouget, chef and owner of Vaults and Garden, Oxford, is responsible for our menu this year. It is a real testament to the spirit and values of everything the ORFC community stands for – food that celebrates the best of what our rich and varied food and farming industry has to offer, that champions the available crops within each season.

You can expect local produce: pasture-fed beef from Hornton Grounds, organic lamb from Sheepdrove, local organic vegetables from Sandy Lane Farm, delicious vegi and vegan options, accompanied by a glass of English wine.

Learn more about the ethos behind the menu from Will in our video below.

If you enjoy a meal as much as we do, then you know half the fun is the anticipation. So here’s the menu in full!

Grilled Pigeon Breast with Quince Jelly
Fresh Goats’ Curd and Beetroot Pesto on Sourdough
Grass-fed Grilled Beef Skewers marinated in Tamarind, Soy & Honey
Cotswold Chorizo with Fennel & English Aged Cheese


Roasted Chestnut Mushroom with Thyme & Balsamic Vinegar
Roasted Queensland Blue Pumpkin with Za’atar

Bowl Food
Slow Roasted Lamb Shoulder with Aromatic Spices
Roast Potatoes and Winter Roots
Braised Black Cabbage and Kale


Braised Puy Lentils
Barley Freekah Pilaf
Local Ewes’ Milk Beignet
Braised Black Cabbage and Kale

Slow Roasted Apples, Pears & Blackberries
Granola Oat Crumble
Vanilla Custard

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