22 May, 2018
Our Feast tickets are out! This year a team of Good Life Experience chefs will host six Feasts throughout the weekend in our beautifully refurbished 1920s Cricket Pavilion. Breakfast Feasts are £15 and all other Feasts are £35, and all of them include a complimentary drink. Last year our Feast tickets sold out in a matter of days, so don't hang around! Tickets are here.
[Please note, you need a festival ticket to gain entry to all feasts and food workshops]
FRIDAY NIGHT INDIAN FEAST BY ANJA DUNK + JEN GOSS
Anja Dunk and Jen Goss are co-authors of the brilliant book Do Preserve, and are experts at capturing the flavours of freshly picked seasonal produce to enjoy all year round. Their feast guests will enjoy a starter of samosas with greeen tomato chutney, main course of celeriac steaks with quick coriander pickles, charred tamarind onions, coconut lemon dahl, potato and kidney bean masala, beetroot raita, rhubarb pickle, garlic pickle, sweet pear and lemon chutney, with Indian fire bread. For dessert, Anja and Jen will be serving up cardamom apples with chilled almond rice pudding.
SATURDAY SCANDINAVIAN BREAKFAST FEAST BY TRINE HAHNEMANN
A chef and food writer, Trine is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. With her great knowledge of Danish food and food culture, she writes compellingly about her extensive expertise and life experiences in food. Trine’s new project, Hahnemann’s Køkken, a bakery, coffee bar, pastry shop, food store, cookery school and event space has just opened in Copenhagen. Trine will be serving up a traditional Danish Breakfast for her feast. There will be morning porridge, rye bread, cheese and jam (blackcurrant or strawberry), spinach and tomato frittata, and bacon as a side option.
SATURDAY SEAFOOD LUNCH FEAST BY CLAW
Fabian Clark and the team behind Claw believe that crab and other British seafood is undervalued and want more people to realise that it is fresh, healthy, high in protein and most importantly delicious! Taking out the middle men, they deal directly with sustainable fishermen to ensure that they receive the best produce. Their Feast will begin with a snack of whipped cods' roe accompanied by sourdough toast, and followed by a main of cod cheeks, nduja and shoestring fries with BBQ greens and crab butter. Pudding will be our favourite: campfire s’mores.
SATURDAY NIGHT FEAST BY PETERSHAM NURSERIES' DAMIAN CLISBY
Petersham Nurseries' Head Chef Damian Clisby will kick off his Saturday night dinner with beef and nasturtiums, and bulls heart tomatoes and basil, then for starters his guests will enjoy Paddock Farm pork with late summer beans and mustard, Mylor prawns cooked over coals with garlic and chilli butter and sweetcorn and girolle mushrooms. Next, small pots will be filled with quails, late summer vegetables, coco beans and garden herbs, and served with flatbreads. Finally, dessert will be milk tart with toasted oat ice cream and ‘drunk’ damsons. The Feast will be accompanied by a White Heron British Cassis Blackcurrant Daiquiri.
SUNDAY BREAKFAST FEAST: MYSTERY CHEF!
Our Sunday Breakfast chef will be revealed shortly. Suffice to say, you can expect a seriously good breakfast feast, in line with the quality of all the other feasts!
MIDDLE EASTERN SUNDAY LUNCH FEAST BY HONEY + CO
Sarit Packer and Itamar Srulovich are the award-winning chefs and authors behind the Honey & Co. empire which includes a diner serving traditional, homey Middle Eastern fair in London's Fitzrovia, a deli, a Grill House, a cookbook, and a weekly column for the FT weekend magazine. Don't miss their Good Life Experience debut. Guests will enjoy zaalook (burnt aubergine dip), Jerusalem sesame bread, goat's cheese and harissa buns and tuna dip with crudités. For main course, it's lamb chops with figs and walnuts and BBQ aubergines, and jewelled rice salad. And for dessert, a frozen tahini and date syrup parfait sandwich.
Main Photo: Jonathan Cherry