The Collaboration Kitchen
The Big Feastival 2019 (23rd - 25th August):
Back for the second year in a row, The Collaboration Kitchen will serve up a series of special edition dishes with all proceeds going to Charity Partner, Action Against Hunger.
The Collaboration Kitchen will host four sittings daily and visitors will enjoy a special edition dish co-created by some of the most innovative names on the UK street food scene as well as a welcome drink courtesy of Warner's Gin.
PLEASE NOTE: LIMITED TICKETS REMAINING FOR SPECIFIC SESSIONS AND CAN NOW ONLY BE PURCHASED AT THE COLLABORATION KITCHEN WITHIN THE FESTIVAL SITE. CARD PAYMENTS ONLY!
MyCookieDough x Crepe Kings: Brownie Cookie Dough Crepe Cone drizzled with Nutella and topped with Oreo bits
Oli Baba x Rainbo: Katsu Poutine – Oli Baba halloumi fries, pork & Chinese chive gyoza topped with katsu curry sauce, Japanese pickles, pomegranate and herb garnish
Oh My Dog x Souvlaki Street: Hand-made, heritage breed Frankfurter in a freshly baked Demi-brioche bun topped with Greek mustard sauce, spicy red pepper and barrel-aged feta sauce, shoestring fries tossed in oregano, and paprika and finely diced housemade pink pickled onions
Smokestak x Wingmans: Smoked pork belly with an Asian twist topped with Wingman’s signature sauce, pickled cucumber, spring onions, and a hint of lime
Other Side Fried x The Cheese Truck: Chicken Parmigiano Sandwich – Other Side Fried chicken, British mozzarella and marinara sauce topped with basil and grated old Winchester cheese
DJ BBQ x Farang (NOW SOLD OUT!): Whole BBQ goat, roasted over the fire pit with a five spiced glaze, finished with palm sugar, fermented shrimp, pomelo salad, orange chili nahm jim, burnt chili dipping sauce and fresh thai herbs
My Pie x Anna Maes: Deep Pan Pie filled with three cheese macaroni, Cobble Lane pepperoni and even more cheese
The Piadina Project x Carcass: Piadina, Smoke Salt Marsh Lamb Shoulder with goats curds, mint salsa verdé, artichoke and slaw
Freak Scene x Claw: Singapore Chilli Crab Roll – brown and white chilli crab, avocado, pickled chillies and crispy shallots in a toasted brioche bun
These sessions are exclusively available to a limited number of people per session...so don't miss out on securing your spot now! To book click here.
Please note, while this is open to all ages, we operate a challenge 25 policy. For those under 18, a non-alcoholic beverage will be supplied. Due to the nature of the menu, it is not possible to make any adjustments for dietary requirements.