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Change is afoot on Fat Pig Farm. The architects have been called in, a business plan formed and Matthew Evans is about to go full circle – from reviewing restaurants to building his own. The stakes have never been higher…
Over three series so far, viewers have had the vicarious experience of living on a farm and cooking the produce it delivers. The audience has grown along with Matthew, sharing not just his triumphs, but his missteps as well. In this series, worlds will collide as guests are invited right onto the farm for first-hand experience.
Located right at the farm gate entrance, Fat Pig Kitchen will be no ordinary restaurant where you just turn up to eat. The experience will be both locavore and experiential. All the food will be raised and grown on his land, or sourced from nearby. Diners will get to experience first-hand where their food comes from by visiting the farm’s paddocks and vegetable garden. For those who want to roll up their sleeves, there will be workshops: how to butcher a cow, how to make salami, how to build a chicken coop, how to milk cows and make cheese, how to build a wood fired oven.
As with any new restaurant, menus need to be created, produce suppliers need to be found and the bar needs to be stocked. All the while Matthew will need to keep on top of costs and deadlines, without forgetting the very farm that is the bedrock of this venture.
When the doors are flung open, Matthew will be put to the test as a restaurateur. Food critic turned farmer turned restaurateur…how hard can it be?
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