Mexican Table with Thomasina Miers OBE
Mexican Table with Thomasina Miers OBE
Join us at the Riverford Field Kitchen for a vibrant evening of bold flavours, brilliant stories and Mexican soul food, hosted by one of Britain’s most beloved chefs, Thomasina Miers, OBE.
Following a six-month sabbatical living and cooking in Mexico with her family, Tommi returns to share the flavours, memories, and kitchen wisdom that shaped her new cookbook, Mexican Table – a joyful celebration of 12 everyday Mexican ingredients and their countless delicious possibilities.
From roast chicken stuffed with tomato rice and smoky oregano butter, to courgette soda bread with pickled chilli butter, and sticky onion, blue cheese & bitter leaf salad with chipotle honey, all of the dishes in Mexican Table bring the sunshine and spice of Mexico – and to the Devon countryside for one night only!
Expect a beautifully crafted Mexican feast by Tommi, inspired by recipes from her new book; stories from her culinary adventures across Mexico, from bustling markets to intimate home kitchens; and the chance to meet the chef, writer, and co-founder of Wahaca, as she shares how a lifelong love of Mexican food has shaped her life and cooking.
Books will be available to purchase and have signed on the night.
During the evening we will be raising money for a charity both Riverford, Thomasina and her restaurant group Wahaca passionately support. Chefs in Schools is a charity focused on transforming children's health through better school meals and food education.
Date: Wednesday 24th September
Time: 7pm – 10pm approx
Cost: £55 per person
To book, please go to the 24th September on the calendar above, choose number of people and time of 19:00 and follow the booking process. We can cater for vegetarians and vegans but if you have any other dietaries please check we can accommodate them before booking. Email fieldkitchen@riverford.co.uk
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About Thomasina Miers
Cook, writer and winner of MasterChef Thomasina Miers has made cheese in Ireland, cheffed in Michelin-starred kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine. In 2007, she co-founded Wahaca, a group of restaurants that has won numerous awards for its food and sustainability credentials. In 2016, the whole restaurant group went carbon neutral. Half of its menu is a selection of mouth-watering vegetarian dishes.
Tommi’s passion lies in food, soil and the environment. She helped set up Chefs in Schools in 2017, for which she is a trustee, a charity whose premise is to put trained chefs into school kitchens, making affordable but delicious food to transform how children eat and feel about food. She was awarded an OBE in 2019 for her services to the food industry.
Tommi has a regular column in the Guardian’s Feast magazine and has written eight cookbooks. In 2024, she went back to live in Mexico for six months with her three children to work in kitchens and introduce her family to the country she so loves. She can be found cooking feasts and supper clubs in the UK and abroad and shops at her local farmers’ market. She lives by the maxim that we can all look after ourselves by eating whole foods and lots of plants.
Credit: Mexican Table by Thomasina Miers (Quadrille, £28). Photography © Matt Russell.