During 2019, the region’s culinary heroes and heroines cooked up a storm over the food festival weekend. For 2020 you will also be able to join fellow diners for a feast of epic proportions featuring menu of culinary delights and surprise performances. This is what was on the menu for 2019 to give you a flavour…
A LUXURY FEAST, WITH A TRULY LOCAL ETHOS
Each feast is a decadent experience, featuring 3 to 6 courses of giant sharing boards. You will be seated at banquet tables in our bohemian themed tipis, perfect for big groups or for making friends with your fellow festival goers.
Of course, the food is as local as you can get.
Much of the vegetables will come from our very own farm, or our neighbours The Community Farm, with the meat coming from Luke’s business, The Story Butchers. That way, we can ensure every ingredient is perfectly seasonal and as fresh as you can get.
SATURDAY, THE ROOT FEAST
Brought to you by Josh Eggleton (The Pony & Trap) & Rob Howell (Root).
Josh was born and raised in South Bristol and now runs The Pony & Trap, a Michelin starred pub. He is inspired by British cuisine in the broadest sense, creating quality food while prioritising an unpretentious atmosphere.
Previously a head chef at the Pony & Trap, Rob Howell now runs Root in Whapping Wharf. The restaurant is proudly focused on its veggie offerings, featuring only a careful selection of meat and fish dishes.
Together, these old partners will be planning a 6 course banquet, using our home-grown produce.
Time – 2:30pm & 6:30pm
Menu – 6 Course Root inspired Menu: Vegetables will take centre stage but a little meat from Luke Hasell (The Story Butchers) will be incorporated to season the vegetables. You’ll finish with one of Root’s signature desserts – the doughnut! Also includes a glass of fizz on arrival. Feast your eyes on the full menu:
- Crudites with Dips: Cods’ Roe and Cream Cheese, Onion Seed and Chives.
- Smoked Haddock Arancini
- Beetroot, Smoked Beef Dripping and Marrow Dressing
- Cured Sea Bream, Cucumber, Capers, Dill and Chili
- Gnocchi, Isle of Wight Tomatoes, Strode Valley Salad Leaves, The Story Bee
- Lemon Leaf Cream, Lime Granita and Doughnut
Price – £45 + booking fee
Location – Tuck Inn Tipis
SUNDAY, THE FREE RANGE CHEF
The Free Range Chef, Beth Al Rikabi will be in the kitchen making magic!
Beth’s cooking has a taken her far and wide, catering events from Morocco to Italy, as well as supper clubs here in Bristol.
Her passion lies in sustainability. Only ever using seasonable produce, veggie food has rarely tasted this good. For our feast she will be blending her experience with a range of cultural cuisines, creating 3 courses of treats.
Time – 2:30pm
Menu – 3 course menu, with star ingredients of the season such as aubergine, broad beans, berries and stoned fruits. Beginning with a Middle-Eastern inspired starter board, followed by an Italian-style main, finished off with some of Beth’s (The Free Range Chef) renowned puddings. Also includes a glass of fizz on arrival. Feast your eyes on the full menu:
- Persian pepper & herb frittata
- Roast courgette & butter bean dip
- Fattoush salad with pomegranate & watercress
- Bergamot & sesame chermoula
- Pickled fennel with saffron & juniper
- Herby flat breads
- Millet & chickpea arancini w/ smoky tomato sauce
- Polenta mash with black garlic & olive
- Grilled aubergine, ricotta & lemon salad
- Roast beetroot & crispy red wine lentils
- Spinach, pea & artichoke
- Pasticciotti with buckwheat & bay custard
- Strawberry syllabub w/ almond bites
- Roast apricots with ricotta, honey & pistachio
- Chocolate, fig & rose torte
Price – £35 + booking fee
Location – Tuck Inn Tipis
Tickets include entry to the feast, along with a glass of fizz upon arrival.
Please note, you need to have a festival ticket (either full weekend or Sunday) in order to attend the feasts.
Spaces are limited so don’t hang about!
ABOUT THE CHEFS
Josh Eggleton is owner/chef patron of the Michelin starred Pony & Trap in Chew Magna. Founder of Salt & Malt, co-owner of The Kensington Arms and The Bristol Beer Factory, he is also co-founder of Eat Drink Bristol Fashion which owns Yurt Lush and the Bib Gourmand-awarded Root. Josh appeared on the BBC’s Great British Menu three years running winning the regional stages, and appears on Channel 4’s The Restaurant That Makes Mistakes, a social project aiming to change how dementia is viewed, set to air Spring 2019. If any of this was not enough, Josh also co-founded The School of Food in 2017, a new style of progressive culinary academy.
“Valley Fest is a true celebration of local, seasonal and honest food. So whether you’re an artisan producer, a food lover or simply someone with a healthy, hearty appetite, this is a festival for you. I have been involved since Valley Fest began as its ethos and dedication to showcase the region’s finest produce and talent is second to none. And it’s great fun there too!” Josh Eggleton
Rob is head chef of Root. A Bristol based innovative restaurant that boasts a stellar seasonal small plate menu that gives vegetables a star billing. Root’s ethos puts sustainability front and centre with high profile backing from the Sustainable Restaurant Association. The Root concept is designed to help raise awareness of the environmental and health benefits of eating more vegetables and less meat. The food also demonstrates what can be achieved with the Great British vegetable!
The Free Range Chef, Beth Al Rikabi
Falling into cheffing entirely by chance, Beth has cooked in kitchens from Italy, Morocco and Ibiza as well as catering retreats, weddings and supper clubs in the UK. Whilst freelancing with Fareshare Southwests’ Surplus Supper Club based in Bristol, she got her first taste of catering for large numbers of people. This experience also highlighted the massive issues surrounding food waste and forced her to think differently and be more creative, focusing on seasonal produce and being inventive.
It was through this work that she was presented with the opportunity to chef at a yoga retreat in Italy for three months. And the Free Range Chef was born! A passion for organic ingredients and cooking sustainably is what drives her to keep experimenting with food. Through travelling and working within different cultures she’s learnt to adapt to unique situations.
Beth says: “I love experimenting with all sorts of produce. I love to recreate dishes so that they can taste the sunshine, glimpse other cultures and feel inspired to eat more veg.”