About
Discover more about 13th century Cotswolds life with a fantastic fork to plate experience at Cogges Manor Farm.
You’ll learn more about the history of this ancient site, which starred in TV’s Downton Abbey as Yew Tree Farm, before enjoying an interactive cooking demonstration and light meal hosted by Kathy, from Gluts and Gluttony.
Cogges’ walled kitchen garden will be your inspiration, where you’ll join Kathy in the vegetable patch to pick the ingredients that you’ll be cooking with. A light lunch, that you’ve helped prepare, will be served around the kitchen table, where you can soak up the centuries of rural family life in the Cotswolds.
Cogges Manor Farm has a fascinating history dating back to the Norman conquest of England in 1066, through to the present day as a popular filming location and historic farm attraction.
There will be an opportunity to meet some of Cogges’ animal residents during a walk around the site, before exploring the 13th century manor house and farm buildings, learning what life would have been like living and working in the Cotswolds, producing food for the family and surrounding towns and villages, using traditional techniques.
Kathy Slack, renowned food writer, blogger, chef and owner of Gluts and Gluttony, will take you on a tour of Cogges’ walled kitchen garden, to pick the best seasonal produce that you will use to create a delicious two course light lunch in the manor house kitchen. Expect to sample all the harvests of the veg patch – edible flower salad, courgettes, summer fruit and the first autumn pumpkins.
You’ll gather your produce before heading to the kitchen to cook up a seasonal dish. Depending on the harvests this might be courgettes with pine nuts and anchovies; beans, goats cheese and orange; quick pickled beetroot and labneh; or a summery Eton mess. This will form part of your lunch which you’ll enjoy in the manor house kitchen.
Booking
Price: £60 per person for groups of 8-14 people. Smaller groups are possible, at a cost of £70 for groups of 6 minimum.
Duration: The whole experience will last approximately 2 hours including tour, practical cooking demonstration, and lunch.
Capacity: Minimum of 6 people and maximum of 14 people.
Opening: May to October, when the garden has most produce. Monday to Thursday availability.
Booking: Advance booking required for all groups. To book please contact the trade contact below.
Facilities
Language: English only. Guests will need an intermediate level of English to fully appreciate the experience.
Parking: Parking available for minibuses and larger coaches - onsite for smaller vehicles or just a 5 minute walk in Cogges’ main car park.
Accessibility: There is limited access to the house for those in a wheelchair. Please contact for details. Light bending required for picking ingredients in the garden. This may be optional if guests have mobility issues.
Special requirements: The majority of the experience will take place in the manor house and can therefore take place whatever the weather. Waterproof clothing may be required to be able to pick ingredients directly from the garden, but in extreme weather we can manage the whole experience within the manor house and will provide all ingredients already picked.
Trade Contact
Rebecca Coyne
office@cogges.org.uk
01993 703056