Celebrating Provenance’s 2025 Event Series: a Nose‑to‑Tail Journey through Fire and Flavour
The team at Provenance Brix + Mortar in Whittlesford are celebrating their tenth year in style. Since kicking off the year with a Valentine’s dinner and a “Cheers to 10 years!” birthday party in May complete with silent discos, cocktails and wood‑fired food, they’ve launched a series of immersive food and drink events that showcase local produce and the restaurant’s trademark love of cooking over fire.
Lamb Series recap
July’s Whole Beast Feast Lamb Series captured their nose‑to‑tail philosophy perfectly. Guests were treated to a menu that used every part of the lamb:
Chargrilled lamb belly skewer seasoned with cumin and served with creamy labneh.
Lahmacun sourdough flatbread topped with crisp lamb, garlic gremolata and smoked leg.
Deep‑fried lamb shoulder & Taleggio lasagne with pickled courgette.
Chargrilled lamb leg “a la ficelle” presented with lamb‑fat potatoes, onions, garlic confit, slow‑cooked romano peppers, courgettes, grilled lettuce, smoked oregano chimichurri, yogurt and sumac.
Provenance s’mores – graham cracker layers with chocolate mousse and strawberry marshmallow.
The evening proved that chargrilled lamb belly skewers and deep‑fried lamb shoulder lasagne were only part of the story; it was about celebrating every cut and pairing it with clever sides and condiments. A week earlier, the Summer Partysaw back‑to‑back DJs, a silent disco, rum hut and horse‑box bar in the meadow garden — proof that Provenance know how to throw a good party.
The next event: Whole Beast Feast – Cow Series
The next chapter in this year’s celebration arrives Thursday 14 August 2025. For one night only, Provenance will host the Whole Beast Feast – Cow Series, a nose‑to‑tail celebration of British beef. This feast is all about showcasing the best cuts prepared by their talented chefs. The team will take the whole cow to the coals so that every bite is kissed by smoke and flame, promising primal cooking, deep flavours and an unforgettable atmosphere.
What’s on the Cow Series menu?
The menu (priced at £70 per person) is built around fire and flavour:
Drink on arrival. Each ticket includes a welcome drink to set the mood.
Small plates. Chargrilled beef heart antucuchos with Aji Panca and smoked corn salsa; smoked bone marrow on grilled bread with chives and pickled shallots; and beef tongue tacos with wood‑fired tomatillo salsa and coriander.
Mains. Olive‑wood smoked brisket, grilled flank steak with smoked chimichurri, ember‑baked sweet potatoes and beef‑fat roasted garlic shallots. A Flourish Farm salad adds a fresh, seasonal element.
Dessert. Coal‑fired strawberries with mascarpone and smoked honeycomb ice cream finish the evening on a playful note.
With dishes like chargrilled beef heart and smoked bone marrow, this menu promises a deeply satisfying exploration of beef in all its forms.
Highlights from past events
Provenance’s 2025 series isn’t just about meat. Here are a few highlights from earlier in the year:
Whole Beast Feast Lamb Series (10 July 2025). A nose‑to‑tail celebration of lamb featuring the chargrilled lamb belly skewer with cumin and labneh, Lahmacun sourdough flatbread with crisp lamb, the deep‑fried lamb shoulder and Taleggio lasagne, chargrilled lamb leg “a la ficelle” with lamb‑fat potatoes and grilled vegetables, and Provenance s’mores.
Summer Party (27 June 2025). A summer celebration with back‑to‑back DJs, silent disco, wood‑fired food and a rum hut in the meadow garden.
Cheers to 10 years! (15 May 2025). Provenance’s tenth‑anniversary party included welcome drinks, wood‑fired food, signature cocktails, a silent disco and a fully licensed bar.
What’s coming up next?
The Cow Series is just the midpoint of Provenance’s 2025 programme. Several exciting events are lined up for the rest of the year:
Supplier Showcase – 4 September 2025. A special evening highlighting Provenance’s suppliers. Guests will sample award‑winning English sparkling wines from Saffron Grange and ethically sourced cuts from Rare Breed Meats. This event puts provenance—literally—front and centre.
The Orchard Feast – 20 September 2025. A celebration of harvest at The Orchard Barn. Expect a menu inspired by the restaurant’s own apple trees and drinks ranging from crisp ciders to bespoke cocktails. It’s all about community, seasonality and raising a glass to the bounty of autumn.
Oktoberfest × Duxford – 4 October to 13 November 2025. This collaboration combines Bavarian flavours with the thrill of aviation. Guests will enjoy seasonal dishes paired with craft beer from local brewery BrewBoard, all while taking in the spectacle of the Duxford Air Show’s final day.
Whole Beast Feast – Deer Series – 13 November 2025. Another nose‑to‑tail feast, this time celebrating venison. Like the Cow Series, the event promises a mouth‑watering culinary experience where talented chefs showcase the best cuts and invite diners to come hungry and leave happy.
Après Ski Party – 4 December 2025. For something completely different, Provenance will close the year with an après ski party. Expect live DJs, boozy hot chocolates, fire pits and plenty of alpine vibes under the stars.
Join the feast
With its combination of nose‑to‑tail dining, seasonal produce and imaginative themes, Provenance’s 2025 event series has offered something for everyone. The upcoming Cow Series on 14 August looks set to be a highlight of the summer, building on the success of the lamb feast and summer party. If you’re looking for an evening of bold flavours, smoke‑kissed beef and convivial company, this is the event to book.
As seats are limited, consider reserving soon via the Provenance website or Eventbrite. And if beef isn’t your thing, mark your calendar for the Supplier Showcase or Orchard Feast—both promise delicious food and drinks with a strong sense of place. Whatever event you choose, you’ll be supporting a local business that has spent the last decade championing sustainable, fire‑focused cooking. Cheers to the next ten years!
