A Wagyu kitchen in a barn, on the farm that raises the beef

Families welcome

After school, on the farm

Skip the drive-through. Real food, an open barn and room for children to be children.

This is a 100% UPF-free kitchen: everything is cooked from scratch from local, seasonal ingredients, with no shortcuts. Children eat smaller plates out of the same kitchen as everyone else, not a separate beige menu. Grown-ups get something proper too, and there is space outside to settle in after the school run.

Lopemede is a multi-generation family farm in Thame, Oxfordshire, with land running into Buckinghamshire at Reddings Farm in Long Crendon. They farm 200 hectares of permanent pasture down to the River Thame, on regenerative principles: restoring the natural capital of the land, planting trees and new hedges, digging new ponds and bringing back ghost ponds that were filled in during the 1950s.

It was the first farm in Buckinghamshire on the national register as a Biodiversity Net Gain site. Wetland habitat in the river fields has been restored, scrapes made for red-list birds such as lapwing and curlew, and historic wildflower meadows brought back to a landscape that had lost them.

The kitchen works directly with the farm and a small network of local producers, which is why the menu you read today will not be the menu in six weeks. That is the point of it.