13 Jul, 2017
This year, for the first time at The Good Life Experience, we are laying on three Feasts. Each one will hosted by different chefs. Tickets are £25 per person (for all ages) and include two courses and a drink. So sit down with your friends, or maybe some strangers, and enjoy some fantastic food with a good dose of theatre.
(Main photo: Paul Williamson)
[When booking, avoid paying postage for a second time using the code FEAST.]
FRIDAY NIGHT FEAST: MIKE KEEN + OLIA HERCULES
The Candelabro Chicken Asado will be a sight to see. Finest Hawarden chickens will be marinated long 'n' slow, then caged cooked over charcoal, then served shredded in hot-iron Ukranianaan bread with Flintshire salad. And it comes with a sweet napa and daikon kimchee and a mint and sumac yoghurt dressing or Keen's Banana Chilli Ketchup! A vegetarian option of charcoal baked leeks and feta with pomegranate chilli dressing. Featuring Mike Keen on the chicken and Olia Hercules on the breads. 8-10pm. Book here.
SATURDAY LUNCH FEAST: ANJA DUNK + JEN GOSS
Anja Dunk and Jen Goss are co authors of the brilliant book Do Preserve, and are experts at capturing the flavours of freshly picked seasonal produce to enjoy all year round. We are excited to announce that as their Saturday talk on Fermentation, Pickling and Bottling, Anja and Jen will host our Saturday Lunch Feast. Feast-goers can look forward to hot smoked trout fillets with buttery baby potato parcels, chargrilled chicory and orange salad, quick pickled dill cucumbers and for pudding Kadaif pastry nests with caramelised apples, toasted hazelnuts and hot caramel sauce cooked over the fire. 1-3pm. Book here.
SATURDAY NIGHT FEAST: THE BRAZILIAN CHEFS
Brazilian brothers Andre and Anderson Queiroz will cook uo Brazil's national dish with a caipirinha or two to go with it. There will be a small selection of Brazilian street food bits for starters including deep fried chicken dumplings and deep fried corn in white sauce. The main course will be Feijoada with all the trimming; black beans, pancetta, smoked pork ribs, pork belly, smoked sausages and rice with sauteed spring green, orange slices, farofa and tomato vinaigrette. 8-10pm. Book here.
SUNDAY LUNCH FEAST: DAMIAN CLISBY
Petersham Nurseries' Head Chef Damian Clisby will cook Sunday lunch of grilled squash, cobnut & Jerusalem artichoke salad with ricotta & marjoram, followed by pit cooked Hawarden Estate Lamb with coal baked potatoes & mint sauce, and then plum, apple and almond tart with crème fraiche. If you like theatre with your food, this is theatre, and anyone who saw Damian's pit cooking session by the campfire last year will know that this is not to be missed. 1-3pm. Book here.
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