Reservations for this dining experience in Cornbury Park, Oxfordshire, can be made from midday, July 6.
Wilderness says it has led the way in festival dining experiences for the last decade, delivering a line-up of chefs and multiple dining experiences year after year. The dining organisation said they are celebrating young and emerging talent this season.
In a year of what Wilderness describes as ‘unprecedented challenges for hospitality’ they said ‘there is a focus on collaboration’, with the festival partnering up chefs from around the country to help them deliver menus that spotlight sustainability, seasonality and a range of cuisines and styles.
They are joined by Robin Gill, Lee Westcott, Merlin Labron-Johnson and Tim Spedding to support and celebrate the UK food scene, from Cornwall to Scotland, via London and the Midlands.
New for 2021 is the addition of vegetarian and vegan long table banquets, headed up by London chef staff. The Wilderness Kitchen will see Bubala’s Helen Graham, Robin Gill (Darby’s), Lee Westcott (Pensons, Typing Room)and wild food restaurant, Native, join forces with Social Pantry to deliver four banquets in four different styles. The feast will include plant-based menus.
The Chef’s Table is back with what they describe as ‘innovative menus and an intimate dining experience from outstanding young chefs.’ Newcomers Jack Croft & Will Murray (Fallow) bring their sustainable low waste cooking to the fields with dishes including their signature cod’s head with sriracha.
Mei Mei’s Elizabeth Haigh delivers a fine dining Singaporean inspired menu, while Osip founder Merlin Labron-Johnson said his menu is based on the seasonal fruit and vegetables grown in his own kitchen gardens. Sunday sees Brad Carter of the Michelin-starred Carter’s of Moseley finish things off with a menu featuring British produce.
The Opening Night Banquet with Cornwall’s Woodfired Canteen is back for a family friendly feast, featuring Smokestak’s David Carter on the BBQs. Then, continuing with their Woodfired and Friends series, Ben Quinn and his team are joined by Tim Spedding (The Clove Club, Coombeshead Farm), Jude Kereama (Kota) and Roberta Hall-McCarron (The Little Chartroom) for a collaboration menu that will be served all weekend.
The fire pit is back, this time hosted by Flank & Goodbirds. The Wilderness Fire Feast will see three guest chefs offering a different take on cooking a whole rump cap each day. Expect Jay Morjaria (JAE @ Untitled) to deliver Korean flavours, Budgie Montoya (Sarap London) to bring authentic Filipino dishes in a ‘proudly in-authentic’ way and Selin Kiazim (Oklava) with her food inspired by her Turkish-Cypriot heritage.
The Dining Room returns for 2021 celebrating the London food and drink scene. Their new outdoors dining area features food from Flank, Goodbirds & Club Mexicana, while inside The Cellar wine & cocktail bar offers up not just a wine and cocktail list, including other drinks they say will not be found elsewhere at the festival.
The morning Food Panels are back, hosted by Lisa Markwell (Sunday Times) and the Wilderness chefs on topics ranging from Women in Food to how the restaurant industry is faring post lockdown.
Bookable food and wine pairings are led by Nick Gibson (The Drapers Arms) and a team of wine experts and chefs. Desiree & John Chantarasak (Anglothai), Bert Blaize (Which Wine When) and Amber Gardner (The Nomad Hotel) will team up with Bubala, Symplicity, Club Mexicana and more to deliver bite-size experiences for 30 people that pair food with accompanying wines.
At night, London’s The Spread Eagle will be hosting each night, with music from DJs Maxxi Soundsystem, Itchy Rich and friends.
Reservations for the food programme will go on sale at midday on the 6th July and can be booked here: https://www.wildernessfestival.com/book-experiences/
Tickets for Wilderness 2021 have sold out.
‘Boutique camping’ can be booked here: https://www.wildernessfestival.com/book-accommodation/