This is now SOLD OUT. If you managed to secure a place, please check for your email confirmation. You’ll need this and the lead booker’s I.D. to check in on site. For group bookings you will need to arrive together to check in.
Josh Katz & Woodfired Canteen join us to start our weekend of Long Table Banquets.
Adults £60 | Children £20. Courses are designed for sharing.
Vegetarian & other dietary requirements can be catered for on request – speak to your waiter on arrival.
Table wine included.
“This is my third year cooking at Wilderness. It is a special festival with a unique atmosphere, and I’m thrilled to have been asked back, and to be cooking alongside Ben Quinn of Wood Fired Canteen, a good friend and fantastic chef.” Josh Katz
Our Smoked Mackerel with Haydari, Dukkah with Dill Cucumbers
Summer Squash ‘butter’ Hazelnuts and Burnt Onions with Broken Olive Dressing
Duchy Charcuterie Pastrami with Harissa and Horseradish Tahini, Pink Pickles and Blackened Chilli
Keith’s Flat Breads- Straight off the Grills.
Slow Smoked Beef Short Rib, Pomegranate Molasses Glaze
Rice Pilaf, Golden Raisins and Almonds
Charred Carrots, Spiced Nuts, Feta and Coriander
Mixed Herb Salad, Basil, Salted Radish with Lemon
Greek Yoghurt Panna Cotta- Rose Water and Rose Petals
Peaches and Raspberries with Mint
Pistachio and Cardamom Honey
(menu subject to change)
Back by popular demand, Woodfired Canteen return to cook up our Opening Night Banquet, this year joined by Josh Katz of Berber & Q.
Our Cornwall-based friends Woodfired Canteen need no introduction. Husband and wife team Ben and Sam Quinn have a simple purpose “to be good people, cooking good food, for good people” and that’s exactly what they’ll be doing again for us this year. Cooking up culinary delights over an open fire, ensuring a laid-back, family affair to ease you in to the festivities.
As for Josh Katz, following the success of his foray into our feasting world, with on-site field restaurant Berber & Q last year, he returns to bring some of his slow-cooked, shwarma speciality to our Thursday night Banquet. With glowing reviews such as The Sunday Times, who stated that Josh’s dishes “are as good and enticing a collection of robustly flavoured and stoutly made food as you could hope for” and Jay Rayner noting that his “food is delicious… it tastes like you are both being kind to yourself and showing your mouth a good time,” Katz’s own restaurant Berber & Q was sure to be a success. The product of a lifelong exposure to diverse cultures and cuisines, it specialises in shawarma, slow-cooked on a rotating spit over hot coals alongside Middle Eastern cocktails, wine and beer.
Please note all items are non-refundable and non-exchangeable.
Our morning sessions in The Dining Room are brought to you in partnership with MUNCHIES, and will focus on a series of panels discussing the issues prevalent in the world of food and drink today. Covering topics from diversity, #metoo and mental health to sustainability, Instagram and veganism. Top chefs, restaurateurs, journalists and experts will offer up their insight and a behind the scenes look into the hospitality industry.
Panels are hosted by Phoebe Hurst, editor of MUNCHIES unless otherwise specified and take place from 10am Friday – Sunday.
No need to book, just turn up and tune in.
What to Eat to Save the World:
Sustainable Eating and Fighting Climate Change with Food
Last year, a UN report warned that we have 12 years to limit the climate change catastrophe. Many of us are now rethinking the way we eat, from going vegan to reduce CO2 emissions to buying food without plastic packaging and getting creative with leftovers as a way to combat food waste. But how much of a difference do individual food choices make, and what regulation do we need to see from the government?
Join a panel of environmentally minded chefs, journalists and food innovators for a lively and informative discussion.
With Tom Aikens (Tom’s Kitchen), Imogen Davies (Native) & more to be announced
Giving Everyone a Place at the Table
Appropriation vs. Appreciation, diversity and inclusion are currently hotly debated topics in food. And yet, at the highest levels of the restaurant and food world, power is still mainly in the hands of a narrow group of people.
Hear from chefs and writers who have broken barriers, and now join us to explore what needs to be done to create a truly inclusive restaurant and dining culture.
Host: Jay Morjaria
With Meriel Armitage (Club Mexicana), James Cochran (12:51) & more to be announced
Instagram Ready: How Social Media is Changing Restaurants
Love it or hate it, Instagram has changed the way we think, look, and talk (“nom nom nom,” anyone?) about food. This panel explores how Instagram has impacted the restaurant world, and whether this is for the better or worse.
In a world where everything we eat must be captured for the ’gram, how can independent restaurants and bars make their stories stand out? And what makes the perfect #foodporn shot?
With KS Ate Here (Instagrammer), Nud Dudhia (Breddos) & more to be announced
Ditching Dairy: Is the Modern Vegan Movement Here to Stay or Just a Fad?
A discussion on the rise in veganism and what the future holds for plant-based diets, the dairy industry and food culture.
Described by the Guardian as on an “unstoppable rise,” the modern vegan movement looks set to stay, with 20 percent of under-35s saying they have tried a vegan diet and even more taking part in the yearly Veganuary drive.
We join a panel of food experts—both vegan and decidedly carnivorous—to discuss how restaurants are adapting to serve these new vegan diners and the creativity that can come from plant-based cooking. We’ll also ask whether veganism is the best way to save the planet and what the move to plant-based diets means for traditional dishes and Britain’s meat and dairy industry.
With Scott Hallsworth (Freak Scene), David Carter (Smokestak), Joel Gazdar (Wild Food Cafe), Dave Arkin (Arancini Brothers)
The Modern Kitchen: How Hospitality is Fighting The ‘Angry Chef’ Stereotype
Restaurant kitchens were once the preserve of the Kitchen Confidential-inspired macho chef, rife with heavy drinking, long hours, and a lot of shouting. But in 2019, this stereotype no longer stands up.
As the British restaurant world grapples with a “MeToo moment” that has seen a high profile chefs accused of sexual harassment, and a long awaited focus on staff mental health, how is kitchen work culture changing? Anthony Bourdain’s 2000 memoir may have once been seen as a restaurant industry bible, but today’s chefs advocate for a very different working environment.
A panel of top chefs discuss how to make hospitality open to all, and the changes they have made in their own kitchens to improve staff wellbeing, including carefully controlled working hours, stress management and robust policies on bullying and sexual harassment.
With Andrew Clarke (St Leonards), Ben Quinn (Woodfired Canteen) & Lisa Markwell (Sunday Times)
Everyone’s a Critic These Days: A Discussion with Grace Dent
Restaurant critic Grace Dent in conversation with a panel of restaurateurs and food industry experts. How do chefs feel when a critic walks in—excitement or fear? What’s it like when your job involves eating at the best (and worst) eateries in the country? And when is a restaurant review too mean?
Grace and her panel explore the changing world of restaurant criticism, from newspaper critics to Instagram influencers and TripAdvisor reviews. Expect anecdotes, stories and good natured ribbing.
Host: Grace Dent
With Josh Katz (Berber & Q), Pip Lacey (hicce), Lisa Markwell (Sunday Times) & Charlotte Wilde