Sheepy Shindig

March 28, 2015 by stepneycityfarm

Come and celebrate the Easter weekend (4th-5th April) at Stepney City Farm with two days of food, crafts and our rare-breed sheep and lambs.

Stepney City Farm, a working farm in the heart of the city, is hosting their inaugural Easter Sheepy Shindig, a two-day festival of food, crafts and (with a bit of luck!) newborn lambs. A wide range of activities are planned from a traditional Easter egg hunt to a five-course banquet. Fun for the whole family and a great opportunity to share the farm’s key messages of sustainability, promoting local production, and the importance of high-welfare meat.

Visitors to the farm will be able to meet the sheep, as well as other favourites including the donkeys, chickens, guinea pigs and the goats with their newly born kids. What better way to celebrate spring?

The farm is famous for its craft activities, and this Easter weekend they will be showcasing some of the very best opportunities to get stuck into. Make your very own “sheepy-bank”, carve your own drop spindles, and even learn to spin some Stepney fleece.

This part of Stepney has become a popular destination for London foodies thanks to its popular farmer’s market every Saturday, and monthly pop-up dinners. Easter weekend welcomes back chef Neil Bentinck who will host not one but two fabulous dinners. Following the sell-out success of Wild and Refined and Everything But The Oink, Neil will spend Saturday 4th April creating a decadent five-course sheepy sharing banquet, followed by a family-friendly traditional Sunday roast on the 5th. Both meals will star Stepney-reared lamb (surely the ultimate in both buying British, and farm-to-fork eating!). Tickets are available for both these unique culinary experiences. Tickets are £25 for the three-course Sunday afternoon roast, and just £40 for the Saturday evening banquet (which also includes aperitifs, snacks, and sweet treats!).

The Sunday will also include a “sheepy assault course”, and the traditional Easter egg hunt around the farm.

Farm manager Katharine Sharp, said “It’s such a privilege to be involved in the whole story of meat production: from lambing to showcasing our own meat in the Cafe.  I know first hand that they have all been very well cared for by our wonderful volunteers, and people having more of a connection to the food they eat is vital in changing attitudes towards current intensive agricultural practices.”


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