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 and Nathan Outlaw (currently voted Britain’s Number One.) 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 wild with Soup & Starling, and Dawn Chorus, Feasts, celebrating birds and 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 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 this summer? On Saturday 13th July we’ll be running a Movable Midsummer Feast. And when we say movable, we mean it; we’ll be feasting on a steam train as it gently chuffs through the beautiful countryside of the Avon Valley. Beat that! You will embark at the Victorian station in Bitton, near Bath, and be seated in the railway’s vintage dining cars where you’ll enjoy a gourmet four-course dinner. The chef, working from the kitchen car, will be Ben Gibbons, head chef at St Anne’s College, Oxford. An exciting range of wines and soft drinks, carefully chosen to match the menu, will also be available. What better way to celebrate a balmy midsummer evening? So muster your brothers, fathers and uncles – this is an experience not to be missed. All aboard please!
|MOVABLE MIDSUMMER FEAST
by Ben Gibbons, head chef St Anne’s College, Oxford
Saturday 13th July 6.15pm
Avon Valley Railway, Bitton station, Bath Road, Bitton BS30 6HD
£60 for 4-course dinner & bread, coffee/tea & petits fours – aboard a moving steam-train!
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How to book
Payment through PayPal 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 eg dairy-, gluten- or nut-free. (But if you have one of these intolerances you’re welcome to join us and leave – or donate to your neighbour – items that you cannot eat.) 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.
What’s been cooking
Feast with a Chef, 36 Royal Albert Road, Bristol BS6 7NY
Illustrations by Ann Edwards www.annedwardsart.co.uk
Adam Banks Cornish Fifteen Feast by Clare Hargreaves and Francesca Didymus; Richard Davies Welsh Winter Feast by Issy Stafford; Orwells by @StephenPerez70; Nathan Outlaw by Tania Richards; Dawn Chorus Feast by Ingrid Kvale & Tania Richards; Rob Howell, 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