FEASTS

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The three organic feasts that take place over the weekend all fit in to the festival’s ethos of coming together and sharing food and laughter.

The Friday night banquet is a real treat, with an incredible three course meal prepared by chef Paul Collins and his team from the acclaimed Yeo Valley Canteen. Guests can not only enjoy the sumptuous food, but also the entertainment, which makes the meal an immersive theatrical experience. The theme this year is Legend of the Lake, and guests are encouraged to don fancy dress gear evoking mysterious magical creatures that might appear from the lake the festival overlooks. Further information and the full menu is available here.

Saturday’s Midnight Feast and the Sunday Picnic are firm favourites among festival goers. The Midnight Feast is served on the top of the hill by the fire pit, with entertainment going on around while people tuck in to their treats including a boozie hot chocolate, and warm themselves by the fire light. The Sunday Picnic is sublime experience, where talented chefs cook up a range of food and serve it up as well. This year, festival owner and organic meat farmer Luke Hasell, will be cooking up his Bangin BBQ Bangers, Michelin-starred chef Josh Eggleton will be whipping up an incredible salad, Yeo Valley Canteen’s Paul Collins is offering pulled pork baps and Farmdrop are doing a vegetable asado. All topped off with a scrummy Yeo Valley ice cream. People fill up their boxes and then sit on one of the many blankets laid out on the brow of the hill, offering the perfect picnic spot overlooking the stunning Chew Valley lake.

Please note; these are now available to buy in advance and are likely to sell out.