Evan Doyle (right), with apple growers Rod and Julie Calder-Potts and   bar manager Sri Pandalla  in the BrookLodge orchard and apiary which will provide cider and fruit juice, apple syrup and honey for the ZEROKM dinner.

One night in early October, or perhaps at the end of September, a party of more than 100 diners will be served a 12-course tasting menu that will be c(...)