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Wheatley
I am an independent cook & I use seasonal vegetables sourced from Sandy Lane Farm & shop to put together buffets that are packed full of flavour, interest & colour. I specialise in vegetarian food (though I am not vegetarian) & can also cook slow roast pulled pork & lamb sourced from our farm.
Alex Kearney
We recently held our wedding at Sandy Lane Farm and it was magical! The whole family and team were fantastic to work with from start to finish. Everyone was so friendly and welcoming.The food and service from Sandy Lane Kitchen was simply incredible. We’ve had so many compliments about the amazing taste, presentation and creativity on display. We can’t recommend them highly enough and just want to say a huge thank you to everyone for helping us make such special memories!
Wheatley
Bio: Rebecca is an ambitious and creative chef with a passion for flavour and fresh ingredients. Rebecca become one of Miele’s Home Economists. For nine years, she ran numerous cookery schools and was heavily involved in creating recipes for the Miele blog, in-house magazine and food styling for their photoshoots. In this time Rebecca has done work at the Le Manoir, The Vineyard Hotel and has worked alongside some of the top chefs.
