The Wild Table is an intimate, off-grid culinary event returning to Tey Brook Orchard for its final open-fire feasting weekend of the year. Located on a fifth-generation organic farm just an hour from London, this collaborative experience combines Chef Melanie Brown’s seasonal, fire-led cooking with produce grown just meters from the dining area. Utilizing precision live-fire equipment, the event offers a theatrical yet grounded harvest menu that celebrates late-summer abundance, connection, and outdoor community. Designed as a sanctuary from the pace of daily life, the event emphasizes a relaxed environment where guests can disconnect and immerse themselves in nature. The atmosphere is deliberately unhurried, focusing on great flavor and honoring the land. A multi-course feasting menu - the culmination of weeks of preparation from slow-maturing roots and fermentations - cooked over flames and served beneath the canopy. Bold, uncomplicated flavours made with local harvest produce, paired with a curated wine list that celebrates the season and setting.

Which local producers do you source from?

At Tey Brook Orchard, the woodland itself dictates the menu, allowing us to forage for hyper-local ingredients directly on-site. The items we gather shift dramatically with the rhythm of the seasons. This constant seasonal evolution means that no two Wild Table weekends are ever the same, offering guests a direct, edible snapshot of the land at that exact moment in time. We also work with a curated network of sustainable British farms. Lamb: Sylva - Earls Colne, CO6, Scallops & Trout: The Dukes Seafood, West Mersea Essex Gin ​/​ Spirits: Chelmsford (CM1 2QE) Flour: Marriages, Chelmsford (CM1 1PN) Venison: Ben Rigby Game, Maldon (CM9 6NL) Salt: Maldon Salt (CM9 6UZ) Eggs: Church Farm, White Colne (CO6 2QA) Bakery: Brownbread (CM19 5TJ) Charcoal: Norfolk HoC

Do we need to make a reservation? If so how do we do this?

You can buy tickets for our September event here ; https://www.tickettailor.com/events/thelaundryrestaurantltd/2153707

Social Media

@Melwinebrown @BrixtonLaundry

Signature dishes or seasonal menu highlights

We have created an experience that honours the land, champions flavour, and invites guests to bear witness to the harvest that brings the flavour. This is a visceral invitation to enter the season's gentle unwinding and route to rest. Experience bold, seasonal cooking deep in Browning Bros. Expect a rich new harvest menu, the same exceptional magic, and even more moments around the flames.

Our sourcing story

Our sourcing story is a testament to culinary integrity, where every plate bridges the gap between the land and the flame. Rooted in the abundance of late summer, the menu is built entirely around hyper-local Essex heroes and a curated network of sustainable British farms. We forge for wild garlic, pluck fresh rosemary, and source honey and orchard apples right from the property at Tey Brook Farm. Just down the road, we partner with fifth-generation growers at Sylva, source our eggs from Church Farm in White Colne, and select prime lamb from Blackwell & Co. From the coastal waters of West Mersea where The Dukes Seafood harvests our scallops and trout, to the rich game from Ben Rigby in Maldon, we embrace ingredients that speak of golden light and cooler evenings. By blending these immediate Essex treasures with seasonal gems from Cambridgeshire's Flourish farm and the South Coast's Shrub supplier network, Chef Melanie Brown crafts a theatrical, harvest-led feasting experience that honors the land and celebrates the very best of British provenance.

Website

https://thelaundrybrixton.com/the-wild-table

Address Summary

Browning Bros., Teybrook Orchard, Great Tey, CO6 1JE