Also Festival’s dining space and nightly cocktail bar is always our epicentre of culinary delight and for 2019 Dining has a new canvas home with wooden poles salvaged from our forest, and covered roof to grass with floral decoration to immerse diners in their surroundings. Rebecca Otero, ALSO's Head of Dining says: "For 2019 our Campestre theme embraces back to nature cooking as we focus on the art of communal eating, connecting the forest through to our feasting at the festival."
So take a tour round our dining options as all dining experiences are now open for booking - on Friday night we have renowned chef and ethical, sustainable Cabrito founder James Whetlor - to head up our campestre-style dining experience.
On Saturday we have two mammoth dining events - firstly with limited numbers with Damian Clisby Head Chef at Petersham Nurseries - will be demonstrating the art of pit cooking before serving up his incredible cooking at his Chef's Table event, and a Saturday night banquet from with The Clatter Club Secret Fine Dining Collective featuring food that is an expression of the forest, think pine infused oils, mycelium foams and a molecular-gastronomical theatrics.
Our in-festival restaurant Getaria up at the Costa del ALSO (nestling up close to our Rum Shack) is where pintxos-rule and cooking on open-air charcoal parrillas is a way of life. In the Basque Country food is synonymous with love, birth and death and our chefs will be cooking up a feast each day and is the inspiration to our wildly popular Balearic Paella Brunch (v, vg) on the Sunday.
We have an outrageous performative afternoon Pudding Procession on Saturday afternoon, a unique pop-up no alcohol aperitif bar in our new woodland glade and an homage to the Great British motorway services with ALSO’s legendary Little Geoff breakfasts, plus a range of excellent food trucks (incl award-winning pizza and Taste of Tibet).
All that is booking now, with other food based workshops and experiences available from mid May.
Hasta pronto, guapos
The ALSO Team