Welcome to Feast with a Chef, which brings great food cooked by Britain’s top chefs to the simple and friendly surroundings of a village hall. We’re lucky enough to have been cooked dinners by a star-studded lineup of chefs including Michael Wignall, Ottolenghi’s head chef Ramael Scully, David Everitt-Matthias, Richard Davies, Emily Watkins, Matt Gillan, MasterChef Pro winner Steven Edwards, John Campbell, Silla Bjerrum, Will Holland, Nathan Outlaw, Ryan Simpson, Liam Trotman, Chris Harrod and Olly Jackson. All have been sellouts. Most feasts have been in Long Ashton near Bristol, but we’ve also run feasts in Abergavenny (as part of the Food Festival) and in Oxford (to launch Ottolenghi’s NOPI Cookbook). We’ve even gone a bit wild with some Soup & Starling Feasts on the Somerset Levels, and Bangers & Birdsong and Dawn Chorus feasts in Long Ashton – all centred around birds and/or birdsong.
Great food deserves great wines so we ask a local wine expert to select wines of varying prices to match the evening’s menu and we sell them, plus local ciders, beers and juices, at our licensed bar. Scroll down to read what both chefs and diners thought of the overall village hall feast experience.
So what’s in store in 2018? Following the huge success of our previous Feast and Feather events, on Saturday 20th January we’re venturing to the Somerset Levels at dusk to watch starlings forming magnificent murmurations during our Soup & Starlings Feast. Guided by bird experts Ed Drewitt and Giles Morris, we’ll hope to witness the breathtaking spectacle of birds swooping in their thousands before diving down to roost in the reeds. As usual, Feast with a Chef will provide handmade gourmet sustenance, using local Somerset ingredients. Menu: hot soup, a hot pasty and a piece of Somerset apple cake. We’ll meet at Ham Wall RSPB nature reserve on the Avalon Marshes approximately an hour’s drive south of Bristol. Numbers are strictly limited so book soon to be sure of a place (please indicate if you’d prefer a meat or vegetarian pasty when booking). Sorry, no children under 14. Note: Obviously we are working with nature here and nature can be unpredictable. So there’s an extremely slim chance that starlings will not appear, in which case Ed and Giles will talk about the other birds on the Marshes. The Feasting bit, however, is definite!
A week later, on Saturday 27th January, Adam Banks, the new head chef at Jamie Oliver’s Fifteen Cornwall restaurant, will be cooking a Cornish Fifteen Feast in Long Ashton village hall. The restaurant, as you may know, is famous for its incredible views over the sands of Watergate Bay, its Italian influenced food and its Apprentice Programme which gives unemployed young people in Cornwall a chance at a better future. Since his arrival in May, Adam has been inspiring his team with his nose-to-tail ethos and strict following of the seasons. At the feast, Adam will serve dishes that reflect those served at Fifteen – Italian in style, but using seasonal ingredients sourced directly from trusted local suppliers.
|SOUP & STARLINGS FEAST
led by birding experts Ed Drewitt & Giles Morris
Saturday 20th January 2018 at 2.30pm
Ham Wall RSPB nature reserve, Somerset Levels BA6 9SX
£25 (inc £1.05 booking fee) for guided starling-spotting stroll & high tea on the wing
Scroll down to book tickets
|CORNISH FIFTEEN FEAST
by Adam Banks, head chef Fifteen Cornwall
Saturday 27th January 2018 at 6.15pm
Long Ashton village hall, Long Ashton BS41 9DP
£48 (inc £1.83 booking fee) 4-course dinner plus bread, coffee/tea & petits fours
Scroll down to book tickets
How to book
Payment through PayPal using the form below will secure you a seat. Your PayPal receipt is your acknowledgement of purchase and is your ticket – no other ticket will be issued. Guests will receive joining instructions one week before a feast. No refunds can be given. If you are vegetarian, please indicate this at time of booking so chef can come prepared – requests on the night cannot be accommodated. (If vegetarian please state if you eat fish). Due to the pop-up nature of the feasts and to keep ticket prices down, we regret chefs cannot make special dishes to suit other dietary requirements. If you’re part of a group please indicate this clearly (stating lead name) so we seat you together. If you need to contact Feast with a Chef please do so via the Contact page on this site, not via Facebook.Select Feast
What’s been cooking
ABOUT FEAST WITH A CHEF
The idea of Feast with a Chef is to provide top-notch food in a setting that’s friendly, relaxed and affordable – so where better than a village hall? We call it ‘Fine dining without the starch.’ How did it all start? As a food writer I interview a lot of top chefs. Keen to make first-class food available to a wider audience, I asked some I knew if they’d be willing to cook pop-up Feasts in village halls. Happily they agreed, and at Halloween 2013 2-Michelin-starred chef Michael Wignall got the ball rolling by cooking a feast for 150 in the village hall in Long Ashton, near Bristol. Since then many more have cooked amazing feasts. If there are chefs you think we should invite – or if you’re a top-drawer chef and fancy cooking for us – do get in touch.
Feast with a Chef, 36 Royal Albert Road, Bristol BS6 7NY
Illustrations by Ann Edwards www.annedwardsart.co.uk
Richard Davies Welsh Winter Feast photography by Issy Stafford; Orwells by @StephenPerez70; Nathan Outlaw by Tania Richards; Dawn Chorus Feast by Ingrid Kvale & Tania Richards; Will Holland, Chris Harrod & Olly Jackson by Phil Chisnall; Scully (NOPI cookbook Feast) by Stuart Ovenden; Matt Gillan (Michaelmas Feast) by Roger Menaldino; John Campbell and Steven Edwards by Chris Speller; Scully and Richard Davies by Ingrid Kvale; Matt Gillan and Silla Bjerrum by Stephanie Chadwick; Emily Watkins by Jeff Hargreaves; Michael Wignall and David Everitt-Matthias by Charlotte Scott