This summer, destination food hub At The Station goes full steam ahead with a wealth of new openings and events. This neighbourly group of chefs, producers and entrepreneurs have joined forces to transform a former train station warehouse in Frome, Somerset, into a dynamic dining hub with true community spirit, now with more activities and eateries than ever.
With a new craft winery, wood-fired sauna and string of pop-ups confirmed, as well as the usual jam-packed programming of food, live music and DJs, At The Station continues to evolve as a must-stop destination on the southwest food circuit.
At The Station is a collaborative space whose vendors support local farming systems; there’s even a mill on site for RYE Bakery & Pizzeria to mill locally grown grains into fresh flour. Spilling around this, visitors can enjoy different access points from a quick coffee and pastry in the morning, to wine tastings, dinner and drinks with friends, or simply stocking up on wine and cheese. There’s even a new produce pickup point to collect vegetables from local organic growers like Vallis Farm and Higher Farm.
Dishes served at At The Station are as diverse as the founders, with makers sharing resources and ideas for a creative, ever-changing line-up – from RYE Bakery x Owen Barratt’s ‘Sausage Party Pizza’ – using three types of sausage made and smoked seconds from the pizza oven – to new Saddle Goose winery recommending a pairing for The Cheese Lord’s seasonal selection.
NEW FOR 2025
Saddle Goose Wine
Saddle Goose is a small craft English wine company, passionate about English grapes. Owner and winemaker, Adam Collins, brings his experience working on organic wineries and vineyards in New Zealand, Chile, Portugal and France to Somerset – blending ancestral winemaking practices and modern thinking with a sustainability focus.
‘Saddle Goose’ is a 19th-century term used to define someone as a fool. Many thought the English were foolish to make wine, including Adam’s French winemaker friends; so he called himself foolish to defy the doubters. Saddle Goose run a vineyard near Bath which provides locally grown organic grapes, as well as sourcing the best possible quality English grapes from organic or regenerative growers across the UK. They’re also producing traditional cider from locally grown English apples.
The vision for the space At The Station is to welcome the community to taste and experience sustainable local wine and cider production. Throwing away the snobbery of wine and opening it up for the people, the winery at At The Station will offer a glimpse into traditional winemaking techniques and natural processes. On offer will be tasting flights, glasses and takeaway bottles, as well as special events, tastings and ‘Winemaker’s Experience’ evenings joining Adam in tasting from the barrel.
Open Saturday – Sunday 9.30am-7.30pm.
Private tastings and events available by request. Full range available to shop online.
WildCat Community Sauna
Recently opened, WildCat is a community sauna situated in the courtyard space to the rear of At The Station. The team have created a vibrant, hidden oasis filled with plants just a stone’s throw from the train station and away from the bustle of the main restaurant areas. Sessions last for one hour, which can be booked online or on a drop-in basis. Guests can move between two saunas, four cold plunge baths, a cold outdoor shower and popular bucket shower. With a strong community and inclusive ethos, sessions are pitched at affordable prices and they’re on the Mendip Social Prescribing Directory, funded in part by their ‘community kitty’.
Open Wednesday – Saturday 12 – 9pm and Sunday 10 – 5pm.
POPPING UP THIS SUMMER
The Choux Box
Founded in 2020 by Pastry Chef Orlando Partner, who was born and raised in Frome, The Choux Box Pâtisserie takes this French classic and reinvents it with a cheerful, modern twist.
After working as a pastry chef for ten years in Michelin starred kitchens across the UK, Orlando decided to start a business using his knowledge and expertise to make high quality patisserie fun and accessible.
As well as the Classic menu, which includes family favourites such as ‘Lemon Meringue Pie’ and ‘Chocolate Hazelnut’, Orlando and the team at Choux Box will create brand new ‘Special Choux’ especially for their pop-up at At The Station; think Snickers Chocolate Tart, Tiramichoux or Rhubarb & Custard Doughnut.
The Choux Box Pop-Up will be at At The Station one Friday a month over the summer, on the Friday 4th July, Friday 1st August and Friday 5th September.
Nook
Founded by Millie Clifford, who was born in Bath but grew up on the Gold Coast in Queensland, Australia, Nook is an Australian-inspired café in the heart of Bath. Nook will be popping up at At The Station in Frome this summer in a converted trailer – affectionately named El Nooko – serving up fresh treats like acai bowls, granola bowls, superfood smoothies, cold press juices and toasted banana bread.
Nook at At The Station is open from now until 28th September on Wednesday-Sunday, from 8am-5pm.
Ping Coombes
Cook, author and Masterchef champion Ping Coombes will be at At The Station for two fiery pop-up nights over the summer, bringing her Malaysian cooking to the heart of Somerset on Friday 20th June and Friday 18th July
Find out more about At the Station via their website.
