— FOOD & DRINK —

A FEAST FOR your SENSES

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We believe in produce-driven, seasonal cooking whether long table communal feasting or a quiet picnic under the shade of a tree. We champion Cornwall’s natural larder and lively restaurant scene.

 
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WELCOME SUPPER WITH HIDDEN HUT

Come and have supper with us at the longest table in Cornwall. In our eyes the weekend couldn’t start any better than around a huge feast table. Simon Stallard and his team from the Hidden Hut will host a completely off grid opening night feast of wood-fired paella and it's completely free as part of your Weekend Ticket. Book soon to avoid disappointment as tickets are limited.

The Hidden Hut is Simon’s hugely popular outdoor restaurant in Cornwall, tucked away on a remote sandy beach with no road access. He cooks up huge atmospheric open-air feasts for diners throughout the year. Feast tickets sell out in a matter of minutes after their release — in 2017 over 22,000 people applied for just 600 covers over their summer season, making it the hottest restaurant ticket in the UK.

 
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ANNA JONES FEAST

Anna Jones is a cook, writer, stylist and the voice of modern vegetarian cooking. She is the author of the bestselling 'A Modern Way To Eat', 'A Modern Way To Cook' and 'The Modern Cook's Year' which last year won the prestigious Observer Food Monthly award for Cookery Book Of The Year 2018. She believes that vegetables should be put at the centre of every table, and is devoted to helping people make a long-term commitment to eating well and feeling amazing. Anna writes a weekly, well-loved column for the Guardian, as well as for Women’s Health magazine and The Pool. We are thrilled to have Anna hosting her first ever festival Feast.

Book Here Soon

 
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Tomos Parry Feast

Born and educated in Wales, Tomos trained at The River Cafe and Kitchen Table before running his own kitchen at Climpson’s Arch in Hackney. Soon poached as head chef for the award winning Kitty Fishers in Mayfair, he went on to open his first restaurant Brat, in Shoreditch, in March 2018 to huge applause, the FT claiming it "has the potential to be another St John - a classic restaurant with a long life and a rabidly devoted fan base."

Tomos’ cooking focuses heavily on seasonal British ingredients and uses techniques of the Spanish Basque region, cooking on fire over an open wood grill. Brat was awarded its first Michelin star in October just six months after opening. We couldn't be happier to welcome Tomos and his team to the farm to cook. Menu and tickets to be released soon.

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Wild Cookery with Thom Hunt

Thom owns 7th Rise, an outdoor adventure venue that he designed and built in wild woodland in Cornwall. With a 300-year-old Woodsman’s cottage at its heart, the venue is for people to visit and reconnect with forgotten skills like canoeing, fishing, foraging, fires and butchery in the most authentic way possible.

At Porthilly Spirit Thom will lead small groups off across the fields and hedgerows for an immersive wild cookery experience. You'll end up in a suitably wild patch with your grill and ingredients at the ready for an off-grid cook up having foraged, cooked and fire-started.

Book Here Soon

 
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SMOKESTAK × SMOKING GOAT

Smokestak and Smoking Goat are quite simply two of our favourite London restaurants and what a blast to have them collaborating for us in May on the farm.

Smokestak founder David Carter was born and raised in Barbados. His early life was centred around outdoor living and open fire cooking. David has fine-tuned his craft and has now opened his first much lauded Smokestak restaurant in Shoreditch. David plays with wood, fire and smoke in equal measure to create something a bit different, taking Smokestak to another level.

Ali Borer opened Thai Barbecue Bar Smoking Goat on Redchurch Street in 2017. Hailing from Anglesey on the Welsh coast, Ali’s cooking reflects a lifetime using native, British ingredients. He’s worked closely with producers over the years spending time in Cornwall on Kernow’s fishing boats. Ali’s dishes are always generous and gusty, with a quiet concentration on spicing and balance.

 
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Prawn On The Lawn

POTL began life as a tiny fishmonger in Islington where Rick and Katie Toogood served a selection of fish dishes at a counter with a handful of stools. The short menu quickly became so popular that they were propelled to London’s top restaurant on TripAdvisor. The small seafood shack later expanded into a bigger restaurant up the road in Islington in 2017 and they now have two more restaurants in Padstow.

Their ethos has always focused on sustainable produce, providing the freshest seasonal fish available in the UK so the menu changes every day depending on what catch the fishermen bring in. Seafood platters of fresh crab, lobster, oysters and mussels are served as well as tapas-style plates. Who better to make sure we are all eating the freshest local seafood on the farm in May, we can't wait.

 
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WOODFIRED CANTEEN

Ben’s Quinn’s Woodfired Canteen travel the world putting tables in unusual locations, cooking over fire and serving to the centre of tables. They have cooked with some of the best chefs in the UK and champion a more hospitable, hospitality.

At Porthilly Spirit you can expect a faultless mix of campfire flavours, coffee shop culture, festival vibes and good honest Cornish hospitality. A day with them starts early with coffee, cinnamon buns and wood smoke. Lunch time brings big bold flavours from the fire to the centre of long tables, afternoons are spent over lazy iced coffee and delicious cakes.

Expect good value, local produce served by their friendly team.

 
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Nud Dudhia

Nud and his partner Chris started Breddos as a makeshift taco shack in a car park in Hackney back in 2011. Since then, they’ve gone on to do residencies and pop-ups, Street Feast, a cook book and guest chef around the world, before finding a permanent home in Clerkenwell followed by another in Soho. Their food is influenced by the hundreds of roadside taquerias and restaurants they've encountered on their travels throughout America and Mexico, whilst utilising the best of British produce from passionate producers such as Phillip Warren and Son and Wild Harbour, both in Cornwall. 

Nud joins the Prawn On The Lawn team at Porthilly Spirit for a very special collaboration. 

 
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Pop Up Restaurants

We’re teaming up with some more very exciting restaurants to create bespoke tented dining havens at the festival for every budget.

More News Soon