Topolar - whose CV also includes The Griffin in Old Amersham and The Nags Head in Buckinghamshire - is overseeing the breakfast and pizza-focused lunch and dinner menus that are offered alongside natural wine on the weekends that Oxmoor Farm’s Wild Feasts ‘rural dinner parties’ aren’t being held.
All made with ingredients sourced from the surrounding Chiltern Hills, options include wild garlic butter flatbread; and pizza topped with hogget, slow-cooked tomato sauce and rosemary crumb.
New for this year, breakfast options include mushroom roll with chimichurri; and fennel and lemon sausage roll with piccalilli.
This year’s lineup for Wild Feasts include former Hide chef Ollie Dabbous and Dinings SW3 chef Masaki Sugisaki; former Bubala chef Helen Graham, and Henrock chef Mark McCabe.
Wild Feasts at Oxmoor were created by friends Paddy Maynard and Harry Hope-Morley in 2022 to highlight the quality of the produce available in the surrounding area, the importance of regenerative farming and the beauty of the Chiltern Hills.
The farm is located in the Buckinghamshire countryside close to the village of Great Missenden.
Maynard has held senior ops roles at Soho House, while Hope-Morley’s family owns the farm.
The chef residencies and opening of The Barn precede the pair’s plans to establish a permanent restaurant on the farmland.