HYPE! HYPE! HYPE!
Here they all are: our feast menus in all their glory.
Head chef of Root, Rob Howell, will be joined by Pegs Quinn of Sonny’s Stores to bring you….
Focaccia & Crudités with smoked cods roe and herby dip
Mozzarella & Moonacre herb salad
Confit trout, sorrento tomatoes, sorrel, bottarga
Gnudi, braised courgette, pink fir apples
Meringue, peaches and cream
The Pony Bistro’s Hugo Harvey & Josh Eggleton will come together to celebrate outstanding seafood from the South West, serving up a five course tasting feast.
Smoked haddock arancini, roasted lemon purée (Root)
Vegetable crudo & whipped smoked cod’s roe, sourdough (The Kensington Arms)
Trout carpaccio, hay-smoked sauce, cucumbers, knäckebröd (Pony Bistro)
Yeo Valley lamb, strained yoghurt, Monk’s beard, tomato, pickled cockles (Pony Chew Valley)
Guest chef Jim Day prev. Casamia: Tiramisu
A collaborative three course Sunday Roast menu from Josh Eggleton, Toby Gritten and Hannah Catley championing the finest produce the South West has to offer.
Sourdough, whipped Homewood Feta, nduja, BBQ peas in pod
Nempnett brined chicken and BBQ Story Chew Valley pork, fried new potatoes, lemon herbs, crème fraiche, lemon & herb gravy
Served with charred brassicas, pickled shallot dressing; salted tomato, courgette, red onion & mixed spicy leaves, cider vinegar salad cream
(Menus are subject to change)
Book them here if you have your festival ticket.
If you haven’t got your festival ticket then buy that here first.