Join chef-historian-anthropologist team Richard Witting and Anna Mays, as they follow the thematic culinary roots of Frith Farm back to its namesake farm in the town of Wickham in Hampshire County England, and delve into the history of the nearby New Forest commons. The dinner will weave the locally grown and gathered products of Frith Farm with the myths, history and foodways of these milieux — from Saxon roots, to the height of the Regency era, and across the pond to Maine. 

Dinner will begin with apps and cocktails amidst the cool Blue Spruce, then settle into a meal in the barn, with apropos tipple, song and jaunty conviviality.

Tickets are $120 per person and include: appetizers; a family-style dinner; beverage pairings; sweets & treats; and a guided stroll through Frith Farm. This event is rain or shine. Meals can be plant-based and gluten-free upon request. Email us at anna.mays@gmail.com for dietary requests or with any questions. Limited to 40 guests; best to reserve early.

This dinner will be orchestrated by chef and historian Richard Witting (Isolé Dinner Club, VT) and food anthropologist Anna Mays of Burlington, Vermont (sister of Frith Farm owner Daniel Mays).