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Following the sell-out success of our Summer Fire Feast Evenings, we’re returning this September with another evening celebrating the flavours of the season. Join us on Saturday 5th September 2026 for another unforgettable Fire Feast Evening at Longridge House.

A feast made for sharing, with six dishes cooked over fire, set in the beautiful gardens here at Longridge House. Good food, open fire cooking and a relaxed evening in the Ribble Valley.

What can I expect?

Your evening begins with a Malfy G&T before you take your seat at long banqueting tables.

As the evening gets going, the outdoor kitchen comes to life. Fires are lit, the rotisserie turns, and each course is cooked outside and served across the night.

The menu is shaped by the season and built around local produce. You’ll see the fire used throughout. Porchetta cooked over the flames, rotisserie chicken with lemon & thyme, and salmon finished on the grill with a miso glaze. Bold flavour, proper cooking and dishes that make the most of the fire.

Everything is cooked outside and served as it’s ready.

Our Head Chef Eddie will be there throughout the evening, talking through the menu, the produce and the cooking.

There’ll be live acoustic music and a relaxed pace, so you can settle in and enjoy your feast as the night unfolds. When it cools off, blankets and firepits will keep you warm, so you can stay settled and enjoy it a little longer.

The night is about bringing people together. Good food, full glasses and a table of like-minded food lovers, all enjoying something a little different, right here in the Ribble Valley.

If the British weather isn’t on our side, don’t worry, we’ll move everything into the Garden Room and carry on as planned.

Fire Feast Night Menu

All dishes are included. No choices needed.
Dishes will be served rustic, family-style to share amongst your party.

To start

Whipped Ricotta & Ember Roasted Beetroot
With pickled beetroot, pomegranate, pistachio and herb oil [V] [GF]

Lamb Kofta
With garlic yoghurt, romesco and za’atar flatbreads [GFO]

Charred Greens
With mint and almond pesto [VE] [GF]

From the fire

Plank-Roasted Salmon
Finished with sesame seaweed seasoning and a miso glaze

Rotisserie Chicken
Marinated in a 24-hour house-made lemon, garlic & thyme brine [GF]

Porchetta
Slow-cooked pork belly rolled with lemon, fennel seed & chilli, served with caramelised apples [GF]

Served with

Wood Roasted Broccoli
With whipped feta and salsa verde [V]

Grilled Hispi
With gochujang butter and sesame seeds [V] [VEO]

Dessert

Mango, Passion Fruit & Rum Tiramisu [V]

Salted Caramel & Chocolate Tart [V]

[V] Vegetarian | [VE] Vegan | [GF] Gluten Free | [GFO] Gluten Free Option Available