A kitchen catch up: The Free Range Chef

We caught up with Beth Al Rikabi (aka the Free Range Chef) who is going to be cooking our wonderful Sunday Feasts.  We revealed the menus earlier this month so if you want to find our who’s behind them read on…


What are your top 3 favourite ingredients at the moment and why?

I get very excited when the season comes round where I can grab stuff from the hedgerows and woodland to cook with. So right now I’m making the most of wild garlic and making big batches of pesto for the freezer to see me through some more spring events. I’ve also been snaffling up rhubarb from my mum and dads garden which I’m going to be using for my pudding night in the village next week. My star veg ingredient at the moment is celeriac – roasted, used in coleslaw, pickled, blitzed in to mash with butter beans or in a soup.


What is the tastiest thing you’ve eaten recently?

Where I live in Holt there’s a lovely creative space called the glove factory and based here is the bright and modern Field Kitchen. It’s been my escape, meeting place and haven for many years and they have some very tasty brunch bits on their menu. You’ll always find some seasonal veg being treated tastily and paired with a poached egg, sourdough and spice mix.


What are you most looking forward to about Valley Fest?

I’m really looking forward to getting involved in the festival vibe. Although it’ll mostly be chop, plate, serve repeat for me, the location looks lush, the foodie offerings are vast and the whole ethos behind the event is right up my street. Having a wander and a pint of cider once service has finished will definitely be a highlight!


Who are you most looking forward to seeing at Valley Fest?

Listening to a bit of Honeyfeet at the moment and tapping my toes so I’ll try and catch them, perhaps with a little tapas from Annie Coplestone to happify the tummy.

Bookings for the Sunday feasts are open.  You can book for a group of people and sit together and tell us about any dietary requirements as part of the booking process.

Images credited to Alice Whitby,