The forest came alive that day, shimmering under the blazing sun as though nature herself had set the scene for something otherworldly. Heat rippled through the trees, yet deep within the dappled glades, a table was laid for an unforgettable woodland feast—a banquet forged by fire, smoke, and an extraordinary line-up of culinary talent.
The Nomadic x Big Green Egg event was no ordinary dining experience. It was a celebration of craft, sustainability, and flavour led by four of the UK’s most talented female chefs: Nisha Parmar, Kate Austen, Therese Andersson, and Lara Norman. Each dish was an invocation of the woods themselves, a story told through flames and ingredients kissed by the embers.
Sylva – The Forest’s Own Elixir
As the sun climbed higher and the air grew scorching, guests sought refuge in a drink that became the star of the afternoon: the Sylva Spritz. A drink made with Sylva, an aged non-alcoholic spirit made from grain and wood. Glistening like liquid amber in the light, this unique creation delivered all the complexity and smoky depth of a whisky soda, but with none of the alcohol.
Crafted with precision and respect for the environment, the Sylva Spritz is infused with wood sustainably sourced from the surrounding forests of the Colne Valley – the site of the Sylva distillery and maturational lab. The liquid comprises layers of flavour that echo the very landscape we dined in. Smoky, earthy undertones mingled with crisp botanicals and a refreshing citrus lift—each sip as restorative as a cool woodland breeze.
The Sylva Spritz wasn’t just a drink; it was a toast to the forest and the fire, an offering that captured the spirit of the day’s woodland feast.
“Crafted to sip slowly, enjoy HAZEL neat over ice, or in a Sylva Highball served tall with ice and soda for a long, refreshing drink.”
A Woodland Feast of Smoke and Stories
From the very first bite, the menu promised a journey through fire and flavour. The chefs worked in harmony with the Big Green Egg flames, coaxing smoke and embers into every dish, transforming seasonal produce into something truly extraordinary.
Canapés
Nisha Parmar’s Thai green curry arancini (eggs, milk & gluten) – golden and crisp on the outside, meltingly spiced within, a bite-sized explosion of flavour.
Kate Austen’s BBQ broccoli with smoked ricotta, semi-dried blackcurrants, and finger lime (milk) – a delicate balance of char, sweetness, and tang.
Therese Andersson’s croustade filled with pine-smoked summer peas, cucumber, ember-baked onion, horseradish, and topped with trout roe (fish) – a whisper of forest smoke and the coolness of garden vegetables.
Hsuan Yang’s cold lovage soup with pickled kohlrabi – a cooling, herby interlude that refreshed the palate.
Lara Norman’s bourbon-glazed pork belly with pickled cherry (alcohol & sulphates) – rich, sticky, and indulgent, with just the right touch of tangy cherry brightness.
Starter – Nisha Parmar
The tamarind-glazed aubergine with chana daal, ginger yoghurt, and curry leaf granola (milk) was a cascade of textures and flavours—sweet, smoky, tangy, and perfectly balanced.
First Course – Kate Austen
BBQ monkfish with BBQ peas, green tomatoes, and summer truffle (fish & truffle) was the essence of summer fire cooking: bold, luxurious, and deeply satisfying. For vegetarians, BBQ hispi cabbage brought the same smoky indulgence with a rustic twist.
Second Course – Therese Andersson
Smoked bone marrow with elderflower beef sauce, seasonal mushrooms, and grilled bread (gluten) was the dish of the fire gods—deeply smoky, rich, and earthy. Vegetarians savoured ember-baked carrots with carrot purée, seasonal mushrooms, and elderflower-pickled onions, a dish that turned humble roots into a woodland masterpiece.
Third Course – Hsuan Yang
Spiced lamb skewers with yoghurt dip and chilli oil (dairy & sesame) brought warmth and spice, while smoky tofu skewers offered a plant-based option with the same depth of flavour.
Dessert – Lara Norman
Lara closed the feast with her stunning “3 Fuegos” – a coconut and tonka tres leches cake crowned with burnt coconut meringue, pineapple glazed in smoked caramel and Tajín, and coconut crumble (eggs, dairy, almonds, gluten, sulphates & coconut). It was sweet, smoky, tropical bliss.
Women at the Heart of the Fire
As the day mellowed and the golden light filtered through the leaves, Olivia Wylde hosted a Q&A celebrating women in hospitality. It was a moment to honour the creativity, skill, and resilience of the women who shaped this event. Their dishes were more than food—they were statements of passion and artistry, a testament to what happens when fire meets fierce talent.
A Celebration of Fire, Forest, and Flavour
The Nomadic x Sylva x Big Green Egg woodland feast was more than a meal. It was a tapestry of fire-cooked wonders, the hum of conversation beneath the trees, and the perfect pairing of sustainability and creativity. From the Sylva Spritz to the final sweet bite of dessert, the day was a reminder of the magic that happens when we slow down, gather in nature, and celebrate food that tells a story.
