FEAST WITH A CHEF

Feast With A Chef
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 and Nathan Outlaw. 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? We’ve a great lineup of feasts to kick off the year – so why not buy tickets to them as Christmas presents for those friends who have everything?

In January, we’ll be banishing the winter blues with a four-course Welsh Winter Feast cooked by Richard Davies, the Bridgend-born head chef at Epicure at Celtic Manor, near Newport, which opened in February 2016. Richard’s illustrious past includes three years working for Gordon Ramsay at his 3-Michelin-starred Restaurant Gordon Ramsay, spells at The Vineyard in Berkshire (under John Campbell) and at Sawyards in Sussex (where he earned a Michelin star after just five months), and eight years as executive chef at The Manor House, Castle Combe, where he won a Michelin star. Richard has also represented Wales three times on BBC2’s Great British Menu, the third time making it all the way to the banquet with his winning ‘strawberries and cream’ dessert. He will be putting his inimitable stamp on some of the finest ingredients Wales has to offer – and for those of you with a sweet tooth, providing some awesome petits fours to boot!

In February, Feast with a Chef is on the move again. Following the huge success of our Dawn Chorus Feast last April, we’re venturing to the Somerset Levels at dusk to watch starlings forming magnificent murmurations, one of nature’s winter wonders. Guided by bird expert and broadcaster Stephen Moss, 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 a nature reserve on the Avalon Marshes approximately an hour’s drive south of Bristol – joining details will be sent on booking. Numbers are strictly limited so book soon to be sure of a place (please indicate if vegetarian when booking). Sorry, no children under 14.starlings dreamstime_m_79501781

You may have met Stephen Moss at the Dawn Chorus Feast, for which he was one of the birding leaders. For those who don’t know him, he’s one of the UK’s leading authorities on birds, a broadcaster and television producer, and author of over 30 books on birds and British wildlife. He teaches an MA in Travel & Nature Writing at Bath Spa University, writes a Birdwatch column for The Guardian, and is President of Somerset Wildlife Trust.

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 Stephen will talk about the other birds on the Marshes (hence the ‘plus’.) The Feasting bit, however, is definite!

PLEASE NOTE: THE FEB 4TH STARLING FEAST IS FULL – PLEASE EMAIL TO GO ON WAITING LIST.

We’re also planning a feast in March, so watch this space for further details.

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Forthcoming feasts

WELSH WINTER FEAST
cooked by Richard Davies
Head Chef Epicure, Celtic Manor
Sunday 29th January at 6pm
Long Ashton village hall, Bristol, BS41 9DP
£45 for four courses plus bread, coffee/tea & petits fours
SOUP & STARLINGS PLUS
led by bird expert broadcaster Stephen Moss
Saturdays February 4th & 11th at 3.45pm
4TH FEBRUARY WAITING LIST ONLY
Avalon Marshes, Somerset Levels
£25 for walk and snack supper on the hoof

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 booking on behalf of others, please give us their email addresses so that they can be sent joining instructions.

Select feast / Number of tickets

Name of Attendee(s):

Notes, eg vegetarian, part of group (state lead name of group) etc:

How did you hear of Feast with a Chef?

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What’s been cooking


AUTUMNAL FORAGED FEAST
Chris Harrod
The Whitebrook
18 November 2016
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What you said

We were blown away by the flavours & use of local ingredients I hadn’t even heard of; but the dishes themselves were not lost to a whim of invention but some how just tasted like the real ingredients but more intensely. A very special event; will certainly be heading to The Whitebrook. Hilary
What the chef said

I and my team really enjoyed bringing the flavours of the Wye Valley to the village hall. It was great showing the guests what can be found in the hedgerows and forests that surround The Whitebrook. Thanks to Clare for her amazing organisation, Mary and all the team for making the night so easy and fun. Chris
HARVEST FEAST
Ryan Simpson & Liam Trotman
Orwells restaurant
1 October 2016
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What you said

The food was divine, beautifully cooked and utterly delicious. The meat was wonderful – all of it – and the pudding was triumph. So were the blackberry and custard petit fours. Everyone at our table absolutely loved it. Thank you too for seating us next to such nice people. Lucy
What the chef said

xxx Ryan Simpson & Liam Trotman
CORNISH SEAFOOD FEAST
Nathan Outlaw
2-Michelin-starred chef   Restaurant Nathan Outlaw
29 May 2016
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What you said

What a great feast! The food was delicious, especially the cod’s roe, the parsley soup and the cured salmon. And the tables looked beautiful as always. Well done. Anna
What the chef said

We spent a lovely day cooking for the feast in Long Ashton village hall. What a great idea to eat in such a wonderful location. I look forward to coming back. Thank you. Nathan
DAWN CHORUS FEAST
Laura Hart, Hart’s Bakery
17 April 2016
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What you said

Just wanted to say what a FANTASTIC event that was on Sunday morning. I loved every minute. The whole thing was perfect and so incredibly tasty and well presented too! I look forward to the next one! Mark

Yesterday was amazing. From start to finish it was a triumph, which I am sure is testament to how much work you must have put in to the whole event. The hot apple juice and the beautifully wrapped flapjacks were an extremely welcome surprise. The walk was wonderful and I don’t think you could have picked a better day this year. The breakfast was scrumptious. As well as sampling all the pastries, I had THREE black puddings. Unforgettable; so well done you, and all those who brought it all together. I never thought I’d be so pleased to have got out of bed at 4.00am. Sarah
What the chef said

Hats off to Clare for the Dawn Chorus breakfast. Superb organisation & what a feast. Proud to have our bread & pastries there! Laura
GAME’S UP! FEAST
Will Holland, Head chef Coast, Saundersfoot
30 January 2016
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What you said

That was truly the best meal I have ever had! We are just full of compliments to Clare, Will Holland, the venue, the service, and our fellow diners. It was so unpretentious in every way. We didn’t get bogged down with ‘foodie talk’, yet we had the very best of company and foods, letting the genuine tastes of each ingredient burst through onto our taste buds. Nor did we feel we had eaten too much. The wine was exquisite. (Are there too many superlatives!?) Caroline
What the chef said

I absolutely loved my Feast with a Chef pop up. It really took me out of my comfort zone but the buzz I got from this challenge was amazing. The organisation of the whole event from the planning stages right through to the running of service by Clare and her fabulous team was faultless. Will
NOPI COOKBOOK FEAST
Ramael Scully, head chef at Ottolenghi’s NOPI
10 October 2015
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What you said

We both loved it. Wonderful food in a fantastic setting, and very good company. Really looking forward to coming to more. David & Mel
MICHAELMAS FEAST
Matt Gillan, Michelin-starred chef The Pass
19 September 2015
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What you said

Just to say many thanks for such a brilliant time on Saturday – truly delicious food and drink, wonderful attention to detail – and all offered in such a convivial atmosphere. Plus sitting with Andrew Goodman (ie, one degree of separation from The Archers’ geese) really made our evening! Anna
FOREVER FISH FEAST
Silla Bjerrum, Founder & Executive Chef Feng Sushi
19 June 2015
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What you said

I just wanted to thank you for a wonderful evening. Hearing about the food and its sourcing makes things even more interesting as well. A few of the highlights: The dashi with the hake and crab dumpling was beautifully deep and intense; The cured mackerel with wasabi rocket was exquisite; the fantastic sake with with the fascinating citrusy twist; most of all however, I now have a new favourite ice cream. I was completely entranced by that green tea flavour ice cream. Howard
What the chef said

The guys and I had the most fantastic time cooking from the heart and mind for an amazingly receptive audience – we hope to be back for another feast in the gorgeous setting of Long Ashton Village Hall. Silla
TASTE OF SPRING FEAST
John Campbell, Chef-patron The Woodspeen
4 May 2015
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What you said

Thank you for an amazing evening. Every single bit of the menu was incredible. John Campbell was so inspiring – great guy! Can’t wait for the next one now… Sarah B.
What the chef said

Super community evening, we had a great time too. John (on Twitter)
MASTERCHEF FEAST
Steven Edwards, Winner of MasterChef: The Professionals 2013
28 March 2015
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What you said

Steven Edwards’ food was lovely, as the Masterchef judges noted, especially the duck which melted in the mouth. But the evening was more than a sublime meal; it was an amazing community event enjoyed by many different kinds of people from the area joined together by a love of fine cooking. I loved the way Clare interviewed Edwards, talking him through the dishes he cooked to win the competition and giving us a glimpse of how nerve-wracking it was. Lucy
What the chef said

Feast with a Chef is a truly memorable evening bringing diners together – social dining is definitely where it’s at. Cooking for 100 people at once is no mean feat but it couldn’t have been achieved without everyone working as a team with Clare leading the way. I loved every minute! Steven 
GOURMET VEGETARIAN FEAST
Ramael Scully, head chef at Ottolenghi’s NOPI
March 2015
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What you said

Scully produced a truly memorable meal, the highlight for me being the poached duck egg with crispy grains and dashi – wonderful texture and flavour combinations I’ve never experienced before.The amaranth petit four was pretty amazing too, as was the chocolate pudding – in fact the whole meal was stunning and all accompanied by a wonderful selection of wines. It was also thoroughly enjoyable meeting the other guests. Nikki
What the chef said

What was beautiful about this feast is that it gave me and the team the chance to showcase some of Britain’s best organic vegetables at what was a very special and rare dining occasion. Thank you. Scully
GOURMET WINTER FEAST
Matt Gillan, Michelin-starred chef The Pass
22 November 2014
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What you said

My congratulations to Clare for making such a congenial atmosphere, to Matt who worked hard to such great effect and yet, in between courses, found the time to chat about his food, and finally to all who contributed to such a memorable occasion. Lorna
What the chef said

To do a dinner in a village hall is quite something. To do it for 100 people is pretty bonkers. But I enjoyed the experience, so a huge thank you to Clare for inviting me. It’s completely different to my usual day’s work. And getting to showcase what I do with food to a new audience is invaluable. Looking forward to the next one! Matt 
GAME FEAST
Emily Watkins, chef-owner Kingham Plough
8 November 2014
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What you said

Great food and good company in a relaxed, informal setting. I love that you don’t know what the menu will be, but I can assure you it’ll be delicious! Edie
What the chef said

The vibe from the customers was brilliant, a great group of people who clearly all loved good food and wine. It was an absolute pleasure to cook for them. Clare and the gang organised the whole event like clock work. Emily
ENDANGERED FOODS FEAST
Richard Davies, Michelin-starred chef at The Manor House
9 May 2014
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What you said

We all had a really, really enjoyable evening.  It exceeded my expectations as I not only loved the food which surprised and delighted but also learned such a lot from the producers’ talks, delivered with such passion. Well done! Emily
Absolutely cracking evening, thank you Clare and Richard. Charlie (on Twitter)
What the chef said

What a great night. Hats off to Clare and her team on running a very smooth ship! Richard
FORAGED FEAST
David Everitt-Matthias, 2-Michelin-starred chef-patron Le Champignon Sauvage
4 May 2014
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What you said

Thank you for a truly memorable evening. It was a rare, if not unique, opportunity for us to experience food of this calibre. I never thought I’d get my first taste of two-Michelin-star food in a village hall! David Everitt-Matthias’ exquisite creations were a feast both for the tastebuds and for the eyes. Katherine
What the chef said

We had a wonderful evening cooking in the village hall. It was great fun with the most perfect customers. Well done Clare and your team for the organization. David
TASTE OF THE EAST FEAST
Ramael Scully, head chef at Ottolenghi’s NOPI
22 March 2014
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What you said

What an amazing evening you put together! Simon and I both commented how professional and yet cosy it all was which is a fantastic achievement, and all credit to you. We loved the food, and really enjoyed the whole do. Well done, you should be proud. Dom
The food was sensational – really zingy, different, inspiring and delicious. It was lovely to be able to thank the chef at the end too. PLEASE keep the feasts coming – it’s such a great atmosphere – like a fun dinner party but without the hassle!! Miranda
What the chef said

This really was fantastic fun, and getting a standing ovation from everyone at the end was amazing – that’s a rare thing in a chef’s life. Scully
michael wignall GOURMET HALLOWEEN FEAST
Michael Wignall, 2-Michelin-starred chef at Pennyhill
1 November 2013
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What you said

What a brilliant idea to be able to enjoy delicious food in an affordable way and at a relaxed, community village hall shared with our friends. The food was a delight for the senses, and to have a top chef brought to our neighbourhood was a real treat. We can’t wait for the next Feast with a Chef. Sarah
What the chef said

I’d definitely do the event again. It was fun and very different from the normal working day. Michael

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.

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Feast with a Chef, 36 Royal Albert Road, Bristol BS6 7NY
Illustrations by Ann Edwards www.annedwardsart.co.uk
Orwells photography 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