Saturday 17th October | £45 per person
The Dutch Barn, Owl Lodge, Lacock

An authentic Feast set in era before the chilli had ever arrived in India. Chilli was introduced to India by the Portuguese around the closing stages of the 16th century. The explorer and tradesman Vasco De Gama was quick to see the trade value in chilli which was discovered in the Americas. It took a further 100 yrs for chilli to become fully integrated into Indian cuisine. 

Arrive at Owl Lodge 7.00pm - 7.30pm

Dinner commences 7.45pm - a three-course dinner in the Dutch barn, around the central fire pit.

Come dressed for Autumn in the countryside!

Vaughan’s Kitchen have designed a unique menu for you to taste Indian dishes as they would have been over 400 yrs ago, cooked over a firepit and in the wood-fired oven. 

On our journey from Mumbai to Madras, Peter Vaughan & his team will be taking you through the four states of India: Maharashtra, Goa, Karnataka & Tamil Nadu. The history of the ingredients, live cookery demonstrations on making masalas and tempering spices and enchanting live music from our incredible and talented musician Andrew Hurst, who will be playing the sitar. 


On arrival


Shed Cider Dabenet cider punch with wild Lacock damsons 


Spiced apple punch with cinnamon, star anise & wild Lacock damsons (non alcoholic)


Autumn savouries

 To Start

Naan breads cooked in the Dutch Barn wood-fired oven

Home made rhubarb & mango chutney, ginger & cumin 

Papads with classic garam masala

Courgette & lovage raita with cashew nut 

Crispy pakoras of red onion & carrot with nigella seed 


Classic 16th century chicken korma ‘Safed murgh’ - a traditional royal Muslim court dish

(Complete with cookery demo over the Dutch Barn firepit using award winning free range chicken from Springfield farm)

Korma with aubergine & butternut squash (vegan)

Tamil tarkha dhal with rhubarb  

Chennai rice pilaff with cardamon & cinnamon bark 

To finish

Wiltshire spiced apple torte, jaggery butterscotch sauce & sour cream


Chocolate maple torte, oat creme fraiche and jaggery scotch sauce (vegan)



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