A soupy challenge awaited student chefs and award-winning film makers, who combined to produce a culinary treat.
Young Bafta winners Gabriel Steele and Jamie Coe, of the Steele and Coe Films production company, joined the award-winning Brookes Restaurant at Bucksum Farm in Long Crendon, for the field-to-kitchen experience.
Three student chefs, Camilla Alsanea, Clare Harrison and Chris Wagstaff, from the Oxford School of Hospitality, joined in the fun, teaming up with growers and chefs to produce a soup in a bag which was unveilled last year at the Thame Food Festival.
And last week’s event saw the students working with other team members to produce a ‘culinary extravaganza’ which for a supper club at Brookes Restaurant in Oxford.
A spokesman for the event said: “Restaurant manager James Frankin joined the Bucksum team for a morning of foraging, wild harvesting and learning all about seasonal veg.
“The chefs and film crew the returned to the Brookes Kitchen, where they cooked up a selection of dishes from the harvest.
“Later that evening the supper club opened its doors to the general public who heard a short presentation on the experience before sitting down to supper.”
Gabriel and Jamie made a short film about their experience which will appear online.