OWNERS of a high-end restaurant, music and event venue in Herefordshire will host multiple celebrity events.
Held at the Three Counties Showground, the Malvern Autumn Show is a three-day food and farming event.
From giant vegetables to RHS flower displays, vintage machinery to food and drink and the chance to meet favorite farm animals, it’s a long-awaited part of the county’s national calendar.
This year, Crumplebury’s Creative Director Keeley Evans and Executive Chef James Mearing star on the show, which takes place from Friday, September 23 through Sunday, September 25.
Ms Evans, who designed the contemporary spaces at Crumplebury – a stunning event venue and fine dining restaurant with rooms in Whitbourne – and runs Keeley Evans Design, has been invited to design the Garden Theater stage.
With her sustainability-inspired chamber set of vintage farm implements planted with seasonal greens, vegetables and woodland finds sourced from the Whitbourne Estate, celebrities such as TVs Nicki Chapman, Escape to the Country’s Jules Hudson and gold medal-winning RHS Chelsea garden designer Adam Frost will gather to discuss everything from bulbs and spring planning to perennial schedules.
At the Kitchen Theatre, James is joined by MasterChef’s John Torode, Suki Pantal, from Jamie Oliver’s Great Cookbook Challenge, River Cottage’s Mark Diacono and Chigs Parmar from the Great British Bake-Off.
Ms Evans, who runs Crumplebury with her husband Joe, said she is thrilled to be designing the Garden Theater Stage and is honored to bring Crumplebury to the show.
“I hope to blur the lines between inside and outside – just like the design at Crumplebury.
‘I’ve worked with Jon Wheatley, who planted some huge old farm troughs I found on the estate, and we’ve filled old Herefordshire apple crates with apples, pumpkins and gourds.
“I love taking farm waste and making it a feature.
“I’m going to make a cozy lounge interior with comfy sofas, lamps and rugs and throws and I’ve pressed wild meadow flowers and framed them next to a painting by my father-in-law Bill Evans on the back wall.”
All three days, Mr Mearing cooks seasonal dishes inspired by the organic meats grown on Crumplebury’s farm.
The 1,500-acre Whitbourne Estate, which is home to Crumplebury, is home to a hunting party and herds of Shorthorn, Saler and Hereford cattle, along with Lleyn sheep and Gloucester Old Spot and Tamworth pigs.
A prolific vegetable garden supplies salad crops, root vegetables, squash, onions, cabbages, beans and more, along with old English apples – all of which can be found on the tasting menus of fine dining restaurant Green Cow Kitchens.
“Every month our menus are a celebration of the season – which is at its best on the own farm and estate,” said Mr. mearing.