Agriculture Reference
In-Depth Information
Field Kitchens
Fig. 8.2.
A floating restaurant at Stratford on Avon, Warwickshire, UK.
Mention field kitchens and most people will think of a rough kitchen set
up on an army camp or scout camp. These kitchens still exist, but the de-
velopment of pop up retailing has also moved into the kitchen market. The
modern culinary traveller expects to be able to taste the food and enjoy a
meal made from local foods.
As a farmer or grower, the thought of setting up a kitchen may be chal-
lenging, especially with the capital cost and legislative hoops to go through
to get a restaurant off the ground. For many growers the capital and ongoing
costs are prohibitive.
The field kitchen may be the solution.
The majority of tourists tend to visit farms on a weekend looking for
a more rustic experience. Set up a pop up kitchen and a few tables for
when you need them. Often a local food supplier is willing to work with a
venue to establish such a kitchen and the cooking can be done on a series
of barbecues.
Thinking 'outside' the box may solve your problem.
Google 'field kitchen' and you will see a wide range of options that could
be considered to provide a catering experience for your guests. Most can be
set up and dismantled easily, some can be rented or you may want to con-
sider getting your own kit.
Whilst looking at the 'pop up' opportunities, you may want to consider
offering picnic baskets to your guests.
In British Columbia, Canada we came across Locavore, a pop up food
outlet developed by a local farmer. This is a trailer kitchen that goes to events
to provide local foods. Pop-up food outlets are common, but this is the first
time we have seen a farmer develop one to sell his own produce direct to the
consumer.
