0.00001 food miles. We are proud to be a little bit different. Green Cow menus showcase the food that is produced and foraged from the land around us. Throughout the seasons, the chefs forage for wild garlic, hedgerow berries, damsons, plums, apples, pears, puff balls, elderflower and more...

 

This is us

Every member of the team is part of our extended family. However we’re related, we’re all united in working together to create the very best experience for our guests.

Meet our team

It’s a family affair. Husband and wife duo, Joe and Keeley Evans own and run Crumplebury and Green Cow Kitchens. Granny Julia cuts and arranges fresh garden flowers for the tables, Sister Megan is our fabulous host and Grandpa Bill produces the lovely oil paintings that hang on the wall. We all warmly welcome you to our home and we’ll do whatever we can to make your celebration even more magical than you could have imagined.

The animal team

And we grow the cows ourselves! On the home farm, Tim and Lara look after our Beef Shorthorn and Saler cattle, Pedigree Lleyn sheep and Tamworth pigs. In winter, our menus feature estate pheasant, partridge and duck. As you weave your way along our mile long, single track road to Crumplebury, you’ll encounter many of our happy animals along the way.

The human team

Head chef Mickey Provis has been with us since the very beginning. Chef James Brown started with us as an apprentice in 2016 and we haven’t let him out of the kitchen since. Both are passionate about excellent food and love crafting menus that are seasonal and celebrate the bounty of the land. Throughout the seasons, we forage for wild garlic, hedgerow berries, damsons, plums, apples, pears, puff balls, elderflower and more…

Ellie, Carolyn, Lyn, Abi, Bella, Tom and Lauren make up the rest of our brilliant and committed team. Each bring their own fabulous version of warmth and hospitality to our posh pigsty.

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