THE FEASTS

Good food and living The Good Life go hand-in-hand.

Between Hawarden Estate Farm Shop and our team of wonderful food vendors, we’ve got you covered for a full weekend of good food. All of it served by experts and enjoyed in the company of likeminded foodies. You truly could eat something completely different for every meal when on site at The Good Life Experience.

So, with all that exceptional food to try, why book a Feast?

Well, this year we’re laying on nine feasts across the weekend, held in three distinct and beautiful locations:

  1. Hawarden Castle Pavilion. Dine in our beautifully refurbished 1920s cricket pavilion with food by Mike Keen, Honey & Co, Rosie & Lonnie, Anja Dunk & Jenn Goss, Thomasina Miers and The Vegetarian Society Cookery School.

  2. Campfire Cooking Stage. We often see our campfire cooking sessions, and in particular our huge fire pit, as the very heart of the festival. So this year it made sense to host two theatrical feasts in the tent beside our roaring fire. Expect to be wowed by friends of TGLE Damian Clisby and Chris Roberts on Thursday night and Saturday night respectively.

  3. The Greenhouse. New to TGLE 2019, well be hosting a one-off feast for very small numbers in The Greenhouse within the walled garden of Hawarden Castle. Your chef for the evening will be Xanthe Gladstone, who will be serving up a celebration of sustainability and seasonality.

Lunch Feasts will all take place from noon, with all Supper Feasts kicking off at 8pm. 

All feasts are £39.50 per head. Numbers are strictly limited.

thursday

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damian clisby

Campfire Cooking Stage, 8-10pm

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  • Skewers of wood pigeon, pickled walnut ketchup
  • Pumpkin, flatbreads and hazelnut
  • Venison cooked over pine with Hawarden Estate vegetables, sloe berries and thyme
  • Bitter leaves
  • Pear and almond tart
    • £39.50pp


    mike keen

     Pavilion    8-10pm

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  • Poached cod cheeks, brioche & hot dog onion sauce, ketchup

  • Scotched quail egg, banana chilli ketchup
  • Buffalo & Perl Las stuffed chicken wings, gnocchi & lamb tallow butter sauce
  • Loimulohi salmon
  • Dill salmon flatbread, hollandaise
  • Sweet onion potato salad
  • Pickled sardine ice cream & rye bread
  • Raspberry & bilberry Welsh whiskey savarin, cream and licorice dust
    • £39.50pp


    friday

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    honey & co

    Pavilion, 12-2pm

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  • Ember roasted sweet potato with date molasses & roasted almonds
  • Pickled peach salad with pistachio & parsley
  • Tabule with cucumber, fresh herbs, pomegranates & sumac
  • Baba ganoush, ashtanur griddle bread
  • Spinach filo pie
  • Pistachio, cardamom & rose marzipan
  • Halva, medjool dates
    • £39.50pp


    xanthe gladstone

    Greenhouse, 8-10pm

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    A celebration of sustainability and seasonality.
    Earlier this year, Xanthe left her job in Marketing in London and has taken on a project growing fruit and vegetables in the walled garden at Hawarden. She is now at the renowned Ballymaloe Cookery School, attending their first Sustainable Food Course.
    Armed with the knowledge she will gain, she will produce a three course dinner using seasonal and sustainable ingredients and will serve her Feast in the Victorian greenhouse in the Walled Garden.

      £39.50pp


    rosie + lonnie

    Pavilion, 8-10pm

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  • Plate of ferments
  • Anchovy flatbread with egg and parsley
  • Dill smoked kippers, celeriac remoulade
  • Beef short rib, bone marrow, watercress and pickled shallot salad
  • Baked potatoes with garlic and lime
  • Sticky grilled peaches, creme fraiche, pistachio
  • Polenta doughnuts, chocolate sauce
    • £39.50pp


    saturday

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    Our Two Acres: Anja Dunk & Jenn Goss

    Pavilion, 12-2pm

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  • Fermented beetroot, pear, baked quark, toast
  • Cucumber, pink peppercorns, dill
  • Turmeric noodles, cumin butter tomatoes
  • Bavarian cream, rote grütze, sand biscuit
  • Beer pairings by Small Beer Co: Light Lager & Dark Lager
    • £39.50pp


    Chris roberts

    Campfire Cooking Stage, 8-10pm

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    A celebration of Welsh lamb and Welsh beef;

  • Welsh Wagyu Beef brisket pastrami. Horseradish. Pickle. Sourdough.
  • ‘Bwyd Epic Chris’ Welsh Lamb salami. Lamb & rosemary. Lamb & chilli.
  • Fire ‘infiernillo’ salt crust Welsh Lamb shoulder.
  • Bone marrow flame basted Welsh Beef tomahawk steak.
  • Ember roasted pumpkin salad.
  • Tomato and fennel salad.
  • Charred Salsa Criolla.
  • Plancha smashed potatoes.
    • £39.50pp


    thomasina miers

    Pavilion, 8-10pm

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  • Charred smoky tomato gazpacho
  • Crisp tortillas, sour cream, Welsh curd cheese
  • Welsh mutton barbacoa with dried Mexican chillies, soft corn tortillas, salsas
  • Vanilla flan, Welsh milk, smoked demerara, mezcal, flowers
    • £39.50pp


    sunday

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    the vegetarian society cookery school

     Pavilion    12-2pm

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  • Whole-wheat waffles, tofu bacon, savoury avocado ice-cream, tomato flakes, maple syrup
  • Mesquite seitan sausages
  • Cheese, quinoa and broccoli frittata
  • Braised tomatoes and fennel
  • Herb baked mushrooms with hollandaise sauce
  • Pumpkin and kale hash
  • Peanut butter, banana and choc chip shake, toasted coconut, sea salt fudge sauce, cinnamon bun sticks
    • £39.50pp
     
    Fab A