Masaki's connection to Cornwall - both the fishermen he works with and the suppliers he has forged relationships with - is a fundamental element of his approach to cooking and everything we do at Dinings SW3. This deep understanding of the West Country's landscape and produce is shared by Masaki and his friend, chef and author, Valentine Warner. Masaki and Valentine have cooked together multiple times, including on foraging trips, at Dartmouth Food Festival and Salcombe Crabfest to mention just a few.

From 18 to 21 March 2027, Masaki will head to Coombeshead Farm in Cornwall for Kitchen In The Wild: a collaborative project between Valentine and food & event consultant, Clare Isaacs.

Coombeshead Farm is a 66-acre farm to table restaurant, bakery and guesthouse renowned for its seasonal kitchen garden, use of foraged ingredients and for raising their own heritage animals such as mangalitsa pigs. In March 2027, it will play host to Kitchen In The Wild for a culinary retreat that is inspired by Cornwall's landscape.

Masaki, Valentine and Coombeshead's chef-owner Tom Adams will each cook a dinner on the three evenings of the trip using locally sourced ingredients, including produce from Coombeshead Farm. They will be joined by renowned master barman, Nick Strangeway who will host a cocktail masterclass, Coombeshead's baker Ben Glazer will host a baking workshop and artist Aga Kubish will hold a printmaking workshop. The days will also be spent experiencing the open expanses of Cornwall's landscape with hikes on Bodmin Moor and Sarah Langford will give a talk on the climate crisis and regenerative agriculture.

Spaces are limited to 20 guests and so we recommend booking early to avoid disappointment. Head to the Kitchen In The Wild website to book.