Gemma Dallyn’s cooking is grounded in seasonality, a nose to tail philosophy, and a deep respect for exceptional produce, often brought to life over wood fire. Raised on her family's farm on the Exmoor coast, her connection to land and sea instilled a lasting appreciation for provenance, sustainability, and the natural rhythms of the seasons. Now based in Perthshire, Gemma creates intimate, ingredient-led dining experiences inspired by the Scottish landscape. Through supper clubs, collaborative events, and independent food projects, she celebrates local provenance, preservation through the hungry gap, and the close relationships between growers, producers, and cooks. Her approach is generous and thoughtful, bringing people together through food that reflects place, season and community.
For this special collaboration at Guardswell Farm, Gemma will create a menu cooked over flames that celebrates Great Glen Charcuterie, the family business of Anja and Jan Jacob Baak, based in the Scottish Highlands. They make their charcuterie using locally sourced wild venison, carefully cured to bring out the best of this exceptional ingredient.
Wild venison is one of Scotland's most sustainable foods, with the deer roaming freely across the Highlands. Their charcuterie reflects the landscape it comes from and their commitment to producing simple, honest products with care and respect.
During the evening, Anja Baak will share the story behind Great Glen Charcuterie, from how it all began to the traditional methods they still use today, offering an insight into the craft, provenance and passion behind every slice.
Every dish for this collaboration will contain meat, so sadly we wont be able to accommodate Vegetarian, Pescatarian or Vegan requests. With prior arrangement we will be able to accommodate some allergens & intolerances.
Tickets include seasonal welcome bites, a three course dining experience, and a curated producer’s gift to take home and remember the evening.