Festival No.6 has brought together a selection of diverse and exciting gourmet popups, to be found in the Castell Park Arena. There’s Stakehaus serving up mouth-watering steak sandwiches and homemgade relishes, The Cheese Truck with grilled cheese sandwiches, a delicious taste of the Orient from Dorshi’s, wood-fired pizza from Fundi Pizza, Happy Maki’s freshly produced vegan sushi, Anna Mae’s gourmet mac n cheese, and many, many more.
The award-winning Aiden Byrne, Gizzi Erskine & James Knappett head this year’s food offering hosting the famous long table banquet. Billed as ‘Dinner at Clough’s’ – a tribute to Sir Clough Williams-Ellis who created Portmeirion – the banquets will include a three-course meal cooked by one of the festival’s chefs. The banquets take place every lunch and dinner and will seat up to 200 guests.
Head Chef of Bubbledogs and Kitchen Table, James Knappett opens with Friday’s banquet. the Michelin star chef has worked under Gordon Ramsay at Royal Hospital Road and Rick Stein’s The Seafood Restaurant in Padstow. James also worked for two years in the kitchen at the ‘World’s Best Restaurant’ Noma. James has promised something special for No.6. For now, feast your eyes…
JAMES KNAPPETT FRIDAY MENU:
Beetroot, Crème Fraiche, Lemon, Hazelnut, Blackcurrant
Lamb Mint, Carrot, Yogurt, Peas
(v) Cauliflower curry
(v) Apple, Chamomile, Vanilla, Spices
Food writer and chef Gizzi Erskine takes over Saturday. Her hugely popular sell-out live events and pop-up restaurants have established her as a leader in the London scene, and she has collaborated with some of the UK’s most talented chefs including Mark Hix and Tom Kerridge.
GIZZI ERSKINE SATURDAY MENU:
Hot Spinach & Artichoke Dip with warm breads
Clambake with Crayfish, Green Garlic Butter, Smoked Salt, Louisiana Hot Sauce
(v) Sweetcorn Fritters with Black Bean Stew, Slow Cooked Egg Feta, Avocado
Vietnamese Coffee and Condensed milk cheesecake
Sunday is created by Festival No.6 firm favourite, food legend and resident chef, Aiden Byrne who will be returning to No.6 for his third year. Former head chef at The Grill, London Dorchester, at the age of 22, Aiden became the youngest chef ever to win a Michelin star. He now holds the helm at Manchester House as well as at his British grill pub, The Church Green in Lymm.
AIDEN BYRNE SUNDAY MENU:
Chilled Pea and Mint Gazpacho with Cured Mackerel and Skyr Yoghurt
(v) Chilled Pea and Mint Gazpacho with Cucumber and Skyr Yoghurt
Goosnargh Duck Breast, Grilled Blackberries, Turnips and Kale
(v) Baby Artichokes, Semolina Gnocchi, Turnips and Kale
Pistachio Sponge, Raspberry Meringue, Cucumber Sorbet and Poached Peaches
Each banquet ticket costs £70 + BF per person and available to purchase from midday, Wednesday 29 June at:
Dinner at Cloughs