Get Ready To Drool Over Henley Festival’s 2018 Food Line-Up

Atmos_VF-9914_preview

Calling all foodies! The 2018 Henley Festival food line-up has been revealed and it’s set to be a gastronomic extravaganza


Overseeing Henley Festival’s most glamorous fine dining restaurants – the Riverside Restaurant and Canteen, and the St James Restaurant – Angela Hartnett will be designing bespoke menus for each venue, working with specialist event caterer, Smart Hospitality. Meanwhile, taking the reins of Europe’s largest field restaurant, Angela Hartnett and Smart Hospitality will serve 950 covers per night across the Riverside and St James restaurants, and 1200 covers on Friday, Saturday and Sunday.

Angela Hartnett Pic_preview

Bringing her celebrated attention to detail, passion for flavour, and championing of carefully selected suppliers to Henley Festival for the first time, her menus will include: parmesan and truffle panna cotta; smoked duck breast with beetroot, apple and hazelnuts; slow-cooked feather blade of beef, marinated in Chianti and cooked with baby onions and pancetta; kale pearl barley risotto with goat’s cheese, peas and tarragon; Angela’s private recipe tiramisu; and pistachio and olive oil cake.

Atmos_VF-9829_preview

Featuring some of the UK’s most exciting established and up-and-coming chefs, the 2018 food line-up includes Henley-on-Thames’ own Paul Clerehugh, who returns with his celebrated Crooked Billet pop-up restaurant, and who will this year also run the festival’s iconic Speigletent for the first time. The father of the British gastro pub will be serving up traditional British fare made from local ingredients at the Crooked Billet, and a mouth-watering menu of lobster, wild bass, sashimi, and steak and chips at the Speigletent.

Meanwhile, The Terrace restaurant, catered by Caper and Berry, will be serving a three-course modern British menu with stunning views of the river, while Henley Festival favourite, Spice Merchant, will be bringing its adventurous mix of creative and modern dishes alongside more traditional Indian fare back to the festival for 2018. Cono Sur will be this year’s wine partner.

Pop-ups
Festival goers looking to graze while they explore the magical festival grounds can choose from a plethora of pop-ups, including: Snob Lobster, serving lobster a variety of ways, cooked to perfection; BBQ Club, which, following two sell-out summers and a five-month Southbank residency, will be offering gourmet burgers and BBQ boxes with lamb cutlets, bavette steak and charred nectarine salad.

Pay a visit to Audacious Crispy Squid, who’ll be serving crispy squid as you’ve never tasted it before, with a choice of sweet chilli and chorizo or Cornish sea salt and Szechuan pepper with Hoisin; Jessico Prosecco, offering up delicious sweet and savoury pancakes, plus a glass of champagne, from a stylish horsebox; the Cooking Cooks, selling beautiful hand-crafted fresh pasta; and Pizza Express.

Atmos_VF-1925_preview

Champagne And Bars
Those looking for a refreshing glass of champagne or cocktail will be spoilt for choice, with a Moët Champagne Bar overlooking the river; Black Cab Coffee & Cocktails serving espresso martinis and more from a London taxi; Van du Vin, from the team at Hotel du Vin, serving an array of sparkling drinks; a PIMMS pop-up; the Jazz Garden Gallery Bar offering a tranquil oasis surrounded by sculpture; the Long Gallery Bar with bold artworks adorning the walls; Beckhoff Marina Bar, the festival’s iconic floating bar; the Bedouin tent, for a little bohemia and live music; and Pure Heaven nightclub, where world-class DJs will keep festival-goers dancing into the night.

Atmos_VF-1835_preview

Music
Spanning music, comedy, food and visual art, Henley Festival’s 2018 headliners are: Rita Ora, Grace Jones, Nile Rodgers & CHIC, Curtis Stigers and The Ronnie Scott’s Big Band present ‘Sinatra At The Sands’, and the English National Opera. Previous resident chefs at Henley Festival have included Michel Roux and Daniel Clifford.

Make it happen
When: 11th – 15th July 2018
Tickets: On-sale now. Click here to book

Share Button

About The Author

Web Editor

Web Editor for Good Things