Naturally Curious – a 100% organic restaurant and wine bar pops-up at Curious Arts Festival 2019. Book now by calling Pauline at the Dynamic Vines office on 0207 064 6841 or emailing info@dynamicvines.com.

Alternatively you can book online here

Dynamic Vines and fodder are creating a drinking and dining experience featuring the best of British produce and European wine – we’ve dubbed it Naturally Curious. We’re working with 100% organic producers, farmers and winemakers to unearth some magical delights at our feasting tent. Join us for artfully cooked food, delicious wines and a nose-to-tail barbecue. Serving only the best produce and wine from low-intervention, sustainable producers, our pop-up restaurant and wine bar will let the quality and provenance of every ingredient take centre stage.

Book in advance to secure space for a three-course meal (£35, with lunch and dinner sittings on Saturday and Sunday and a dinner only service on Friday), or drop by any time for a glass of wine.

Sittings as follows:

Friday 23 August
Dinner: 5:30 pm, 7 pm, 8:30 pm

Saturday 24 August
Lunch – 12 noon, 1:30 pm
Dinner: 5:30 pm, 7 pm, 8:30 pm

Sunday 25 August
Lunch – 12 noon, 1:30 pm
Dinner: 5:30 pm, 7 pm, 8:30 pm

Monday 26 August
Lunch – 12 noon, 1:30 pm

The £35 set three course menu will be served at the restaurant and barbeque will be available at the bar. Barbeque will also be available at the restaurant for children accompanying adults.

About fodder

fodder, an old English word for giving sustenance, encapsulates our ideals of produce, seasonality, and coming together to eat. Though we were born in the city, our roots lie in the farms where the food we serve has come from. We work to unearth amazing people who are growing unusual things in interesting ways — especially if that means bringing a forgotten or lesser-used food source to our table. We’re all about seasonality, sustainability and craftsmanship, from the producers who bring food to our plates, to the ceramicists who created the plate itself.

fodder’s head chef is none other than Michael Thompson, former head chef at Ryan Chetiyawardana and Doug McMaster’s sustainability-focused Cub in London’s Hoxton. Prior to this Michael worked at Fera at Claridge’s with Simon Rogan and before that at Jason Atherton’s Pollen Street Social.