The Clos Henri winemaker and viticulturalist will take us through the vineyard and winery - making 'shoot bundles' and showing you their secret use in the winery.
David Woodley from The Village Butcher will then take us through a comparative BBQ - one on gas, and one cooked using the shoot bundles we've prepared earlier as fuel - plus hints on BBQ'ing meat.
David will have some special BBQ treats for us: some dry-aged (not vacuum-packed, wet aged) pasture-raised angus rib-eye (fully traceable back to farm), New Orleans Andouille, Greek Sausage and Bacon.
We're hoping for fine, clear weather, but the event will go ahead regardless - with plenty of covered spaces we can use.
See you then !