Groobarbs Field Kitchen Joins Forces with Halfpenny Green Wine Estate for English Wine Week

Enjoy a taste of some of the best UK-grown produce on Friday June 23rd courtesy of Groobarbs Field Kitchen and Halfpenny Green Wine Estate.

In celebration of English Wine Week (June 17 – 25) the field-to-fork kitchen in High Legh, Cheshire, is joining forces with the award-winning Staffordshire winery to host an exclusive wine pairing event.

Commencing at 7pm, guests will enjoy a five-course set menu created by Groobarbs’ Head Chef, Mark Price, complemented by five perfectly paired English wines. 

An engaging talk from Clive Vickers, Owner and Head Wine Maker at Halfpenny Green Wine Estate, will see guests educated on each wine selection, whilst learning more about the family-owned business’s incredible success story. 

An introduction to each of the accompanying dishes, created from produce harvested from Groobarbs Field Kitchen’s 6.5-acre market garden just metres away, will also be provided.

David Fryer (right) and Head Chef Mark Price (left). Mark Grover – Front of House (right).

Speaking on the two producers’ synergies and passion for reviving farming in the regions, owner of Groobarbs Field Kitchen, David Fryer, said: “The similarities between Groobarbs Wild Farm and Halfpenny Green Wine Estate are great.  Both are family businesses and started with just half an acre of land.  What really unites us however is our passion for growing the best quality produce to rival that of any continental grower.  With this event we look forward to providing guests with a taste of the best British produce, grown and developed here in Cheshire & Staffordshire.”

Reservations cost £60pp for the full pairing experience or £33.50 for those simply looking to dine. 

Founded in 1983 by Clive’s father, Martin Vickers, Halfpenny Green Wine Estate is widely regarded as one of the UK’s finest vineyards and wine estates.  Over the last 40 years the Staffordshire business, located 250 metres above sea level, has grown from a ½ acre vineyard to a 30-acre estate, comprising 16 different varieties of vines.  Each produces a different grape, with familiar varieties including Chardonnay and Pinot Noir featuring prominently and used in the estate’s award-winning sparkling wines amongst others.

Groobarbs Field Kitchen opened in August 2022 with the aim of educating people on the benefits of what owner and farmer David Fryer likes to refer to as “true seasonal dining,” using ingredients grown and harvested just metres away in the Kitchens’ 6.5-acre market gardens. 

The business, an extension of Groobarbs Wild Farm and hugely popular veg box delivery company Groobox, has received a warm welcome since launch, earning it the place of Trip Advisor’s Number One Restaurant in Knutsford within just five weeks of launch.

The Kitchen is open every Friday, Saturday, and Sunday.  Reservations are by advance booking only with the following sittings available:

  • Friday, Saturday, and Sunday lunch, guest arrival from 12.30pm for 1pm service
  • Friday and Saturday dinner, guest arrival from 6.30pm for 7pm service

Guests are seated at shared tables of six to 12 providing the opportunity to enjoy the experience with fellow diners.  A five-course set menu is served every Friday and Saturday and a three-course feast served every Sunday, featuring a prime cut of beef.

Prices are: £29.50pp for lunch or £33.50pp for dinner.  Children aged 5-12 are invited to dine for half price with infants four years and under catered for at the compliments of Groobarbs Field Kitchen.

To secure your place or find out more about this English Wine Week event visit or call 01925 569 160.

Images supplied

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