Lower Town Farm

Host farmer Matt Chatfield is a passionate and conscientious sheep farmer and a staunch supporter of regenerative agriculture. For the last ten years, his Cornwall Project has established working relationships with some of London’s best chefs to shorten their restaurant supply chains and boost the local farming economies of Devon and Cornwall. On his 500 year-old family farm, Matt raises beef cattle and “cull yaws” – the Cornish term for retired sheep slaughtered at 5-6 years – and partners with famed butcher Phillip Warren to dry-age the meat. The result is what Gordon Ramsey recently called “the best tasting meat in the world.” We’ll host a tight team of chefs in the field kitchen, including Cornwall native Ben Quinn who brings expertise in woodfired and outdoor cooking. Longtime OITF friend Adam Dulye will hop the pond and join him, for a feast that celebrates cull yaw as much as the summer bounty of Southwest England’s vibrant farming community.