Throughout July, the restaurant will play host to The Butcher, The Baker and The Merrymaker - 11 separate events, created to warm visitors from the inside out.

Pialligo Estate general manager Charlie Costelloe said the events were about embracing the cooler season.

"Canberrans tend to hibernate during our colder months," he said.

"So we're taking inspiration from the northern hemisphere tradition of celebrating winter, showing off the very best warming dishes, drinks and produce in events that will excite the tastebuds."

The month is book-ended with Christmas in July events, with a midwinter Christmas feast on July 1, and a Christmas Sunday roast on July 31, plus a dedicated pudding day.

Beer from local brewery Pact Beer Co will be matched with a four-course degustation lunch on July 23. And Bastille Day will be celebrated with a decadent French truffle dinner.

???The bulk of the events focus on the meat industry, with some big names in ethical and sustainable produce from across the country hosting events.

James Madden from Flinders Island Meat and Cape Grim Beef's Michael Kay will host a masterclass for lovers of natural produce, and Grant Hilliard from Sydney-based butcher Feather and Bone will share his passion for provenance in a hands-on workshop.

"We want to connect Canberrans with producers in an interactive and delicious way, and fill their winter calendar with unique food-based events," Costelloe said.

The Butcher, The Baker and The Merrymaker is on at at Pialligo Estate from July 1-31. For the full program of events and bookings visit thepialligoestate.com.au.