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 and Chris Harrod. 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).
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 cooking in 2017?
In May, we’re organising another birdie bonanza in the form of a Bangers & Birdsong Feast in Long Ashton. Following the success of last year’s Dawn Chorus Feast many of you have been asking for another. We liked the idea of celebrating British birdsong when it’s at its best with a birdsong walk followed by a feast, but thought we’d spare you the pain of a 5am start by meeting at dusk instead of dawn. So we’ll be holding the event on the eve of the day that’s dubbed International Dawn Chorus Day. The bird walk through Long Ashton woods will be led, as last year, by naturalist/author/broadcaster Ed Drewitt and his team of fellow birding experts, and will last roughly an hour and a half. Ed will give a brief talk during supper too. Tickets (which cover the walk, Ed’s talk, and Origin coffee served at the end of supper) cost £20 per head, or £10 for children under 16.
The Feasting part of the Bangers & Birdsong Feast will be a bit different from usual. On arrival back at the village hall, you’ll be invited to buy your own supper from the talented artisan charcutier who made it: Graham Waddington, from Native Breeds (who provided the meats at our Dawn Chorus Feast). As you’ll guess from the company name, Graham makes charcuterie from quality meats from slow-growing native breeds. One of the UK’s top charcutiers, he supplies many of London’s top restaurants and makes bespoke charcuterie for Daylesford, Rhug Estate and Highgrove. At our Feast Graham will be offering rare-breed pork bangers, hot dogs and pulled pork, in homemade baps. They will be priced between £3.50 and £5 each, and vegetarian and non-pork options will also be available. For dessert we’ll be selling Brookes Dairy ice cream (made near Chepstow), and drinks will be on sale at the bar throughout as usual.
|BANGERS & BIRDSONG FEAST
Dusk Chorus walk led by Ed Drewitt
Bangers, hot dogs & pulled pork by
Graham Waddington of Native Breeds
Saturday 6th May at 6.30pm
Long Ashton village hall, Bristol
£20 for bird walk, talk by Ed Drewitt & after-dinner coffee/tea (£10 children under 16) Buy your own bangers & booze on the night
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.
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 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