Smoke and Barrel: Open-Fire Kitchen and Taproom Opens at Lannock Farm

Smoke and Barrel, our new open-fire weekend kitchen and taproom, has officially opened at Lannock Barn. Building on last year's hugely popular asado and smokery, this is the next chapter in our soil-to-plate story — a self-serve communal space where good food, good company, and the smell of woodsmoke all come together around the fire.

Around the fire, every weekend

The kitchen opens every Saturday and Sunday, serving breakfast from 8am to 11am and lunch from 12pm to 4pm. Expect elevated breakfast sandwiches, smoked meats cooked low and slow over Lannock firewood, charred veg and pulses from the garden, and our now-famous Smoked Lannock Burger. The menu changes week to week, shaped by what's coming off the farm and from a tight circle of regeneratively minded producers.

The taproom

The taproom is run by George and Charlie from Crossover Blendery, who are pouring their barrel-fermented beers alongside a curated line-up of guest ales, English wines and farmhouse spirits. The bar is open Saturdays 11.30am–7pm and Sundays 11.30am–5pm.

This weekend's special menu

On Saturday 16 and Sunday 17 May you'll find a special menu on the kitchen: the Smoked Lannock Burger with cheddar, mac sauce and pickles; a Dingley Dell smoked pork bun with mustard, slaw and apple hot sauce; lamb asado with chimichurri, mint and flatbread; and a bold bean, Cambridge asparagus and English tomato salad with harissa yoghurt. Kids' burgers and hot dogs available, with fries and slaw on the side.

Order food via the QR codes in the barn — drinks at the bar. Through the week the space hosts private hire, workshops and events, so keep an eye on the events page for what's coming next.

See you at Lannock Barn.