Friday Night Supper Club
Part of The Big Feastival 2018 line up...
The Friday Night Supper Club will return for the fifth year on Friday 24th August, transforming The NEFF Big Kitchen into a beautiful al fresco dining space for guests to enjoy dinner and drinks at sunset. The evening will be hosted by brothers Matthew and Iain Pennington from Bristol-based award-winning restaurant The Ethicurean. The brothers will be creating a specially-themed menu, The Ethicurean Wasted Feast, for guests to enjoy under the stars as an unforgettable dining experience, using only food waste ingredients.
Not a sliver of bread, cheese, meat or vegetable will go to waste at the restaurant in the run up to The Big Feastival. The Ethicurean team will be squirrelling away ends of bread to turn into cakes, excess vegetables to ferment in spices and end cuts of meat to preserve to create their feast. Not a moment of deliciousness will be lost in this process, not a single millimetre of waste squandered to raise support for Action Against Hunger. Guests will enjoy a welcome cocktail courtesy of Warner Edwards Gin, a glass of Veuve Clicquot champagne paired with a dish, and Mirabeau wine served throughout the evening. - Soft drink options will also be available. Tickets are now on sale with all profits going to the charity.
If you have already purchased festival tickets please Click Here to purchase Friday Night Supper Club tickets. Otherwise please add them to your booking when you purchase your festival tickets.
Sharing Feast Menu*
Ends of Welsh Rabbit (Rarebit) Canapés
Fermented Cauliflower. ‘Crudiments, puffed mushroom crackers, sharing dips of butterbean & burnt aubergine.
Pipers Farm belly trim scotch eggs. Pearl Barley Eggs.
Smoked Rillettes, last years cucumbers.
Fermented Broccoli Hearts, Sauerkraut in left over burnt butter.
Potato Salad, flame grilled pepper ends.
Summer Salad Leaves.
Re-milled bread & sea buckthorn cake.
Onion Seed & Anise Marsh Mallow.
*menu subject to change
‘Please note: This evening event is for over 18s only.’
Due to the nature of the menu, it is not always possible to accommodate all dietary requirements, however, we will make every effort to do so
Thank you to The Big Green Egg for providing eggs for the chefs to cook with, allowing the food to be as delicious as possible.