Riverford Field Kitchen - A foraged feast
Devon’s famous organic dining experience is coming to the festival, offering a sensational feast on the Saturday evening, comprising a eight dish meal made with organic ingredients sourced from around the festival site.
Riverford’s head chef, Patrick Hanna, will cook a feast on an open fire, using seasonal Riverford Farm–grown veg, accompanied by wild ingredients sourced from the festival site by expert forager Stuart Woodman.
Held in East Soar's atmospheric Walkers' Barn the feast will feature a set menu of up to eight dishes, and begin with a complimentary Salcombe-and-tonic aperitif, courtesy of Salcombe Gin. Booking essential.