An Invitation

We warmly invite you tor a candle-lit meal, thoughtfully prepared and shared in good company, followed by an enchanting harp performance around the fire.

This special gathering is more than a celebration of community – it’s also a fundraiser for the upcoming Friends of the River Medway pilgrimage: From Source to Sea, taking place from 19th to 27th July.

The pilgrimage is a journey of reconnection – with the river, with nature, and with one another. It’s designed to foster a deeper relationship with the River Medway, support both immediate and long-term improvements in the river’s health, and strengthen the bonds between the diverse communities that call the Medway basin home.

So far, the pilgrimage has been entirely volunteer-run, and we’re at a crucial stage where we need to raise funds to complete the final stretch. To keep this event accessible to people of different means, we’re offering a sliding scale for contributions of £35-95, but we ask that you please give generously according to your capacity. Your support will help cover essential costs, including first aid training, a transport vehicle, and even a compost loo on wheels – part of our effort to raise awareness around sustainability and the project’s deeper purpose. Every contribution helps, and we deeply appreciate your generosity in helping us bring this vision to life.

To learn more about the pilgrimage and how your support makes a difference, please visit our website here.

🗓 Date: Thursday 19th June
🕒 Time: 7pm to 10:30pm
📍 Location: Windyridge – What3Words: parties.speedy.punctual
🎟 Tickets: £35-£95

A Note on Ingredients

This series of dinners is an act of devotion to the earth. Each ingredient is sourced with the utmost care, whether from local organic growers, nature-friendly farmers or wild foraged from the land in ways that respond to nature’s bounty and contributes positively to her health. We are grateful to the many friends and local producers who have gifted their produce to support this work. We are not just fundraising for the River Medway: by coming together to celebrate food that has been watered by the Medway’s streams, we are paying homage to our interdependence and gratitude.

Sample Menu

ANTIPASTI

Bruschetta al Forno: Sourdough (made from surplus bread) topped with heirloom tomatoes, basil oil, and garlic confit (v)

Bean tapenade (v)

Foraged Greens Pesto: Wild seasonal greens blended with toasted seeds, lemon, and garlic (v)

SECONDI

Slow-Braised Venison Meatballs or Lemon & Fennel Butter Bean Ragù (v)

Polenta Fries with Truffle & Aged Parmesan: Crisp golden polenta batons finished with white truffle oil and Parmigiano-Reggiano (vegan option available) (v)

Shaved Courgette & Fennel Salad (v): Marinated ribbons with mint, lemon, and toasted nuts (v)

Mixed Leaf Salad with Grapefruit Vinaigrette (v): Bitter greens tossed in a citrusy vinaigrette with pickled shallots and toasted almonds

DOLCI

Tiramisu – Classic / Vegan: Traditional mascarpone and espresso-soaked savoiardi version alongside a vegan coconut-cream and cashew option

Orange-Scented Biscotti (vegan): Twice-baked with candied citrus peel and almonds

Artisan Gelato