Festival No.6 announces Award Winning Chefs

Festival No.6 - Banquets 1

Multi award-winning Festival No.6 has announced three high-profile chefs hosting the famous long table banquets along the beautiful White Horses promenade on the banks of the River Dwyryd estuary at this year’s festival.

Billed as ‘Dinner at Clough’s’ – a tribute to Sir Clough Williams-Ellis, the inspirational architect who created Portmeirion – the banquets will include a sumptuous three-course meal cooked by one of the festival’s internationally renowned chefs.

The banquets take place every lunch and dinner and will seat up to 200 guests who will experience an elegant water-side feast, sharing a mixture of communal dishes and individually plated delights in truly stunning surroundings.

Festival No.6 - Banquets 2

Head Chef of Bubbledogs and Kitchen Table, James Knappett opens with Friday’s banquet. Having spent time in the kitchens at The Ledbury under Brett Graham and at Marcus Wareing’s The Berkeley, this Michelin star chef has also 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 and Thomas Keller’s NYC restaurant, Per Se. James has promised something special for No.6 and it’s likely to be a festival food game-changer.

JAMES KNAPPETT FRIDAY MENU:

Starter

Beetroot, Crème Fraiche, Lemon, Hazelnut, Blackcurrant

Main Course

Lamb Mint, Carrot, Yogurt, Peas

(v) Cauliflower curry

Dessert

(v) Apple, Chamomile, Vanilla, Spices

Food writer and chef Gizzi Erskine takes over Saturday and is currently one of the most talked about names in food.

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.

She has authored many best selling books including the Gourmand Award-winning ‘Skinny Weeks and Weekend Feasts’, ‘Kitchen Magic’, ‘Cook Yourself Thin’ and her most recent chart-topper ‘Healthy Appetite’. A regular on TV, her credits include the Channel 4 ratings winner ‘Cook Yourself Thin’, ‘Ones To Watch’ and ‘Cookery School’.

GIZZI ERSKINE SATURDAY MENU:

Starter

Hot Spinach & Artichoke Dip with warm breads

Main Course

Clambake with Crayfish, Green Garlic Butter, Smoked Salt, Louisiana Hot Sauce

(v) Sweetcorn Fritters with Black Bean Stew, Slow Cooked Egg Feta, Avocado

Dessert

Vietnamese Coffee and Condensed milk cheesecake

Sunday’s finale 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. Previously mentored by Tom Aitkens at Pied à Terre and developing his style at Michelin-starred establishments such as The Oak Room and Orangery and The Commons Restaurant he now holds the helm at the iconic Manchester House as well as at his British grill pub, The Church Green in Lymm. His menu last year was a festival highlight

AIDEN BYRNE SUNDAY MENU:

Starter

Chilled Pea and Mint Gazpacho with Cured Mackerel and Skyr Yoghurt

(v) Chilled Pea and Mint Gazpacho with Cucumber and Skyr Yoghurt

Main Course

Goosnargh Duck Breast, Grilled Blackberries, Turnips and Kale

(v) Baby Artichokes, Semolina Gnocchi, Turnips and Kale

Dessert

Pistachio Sponge, Raspberry Meringue, Cucumber Sorbet and Poached Peaches

A free welcome drink will be served on arrival at each banquet and premium cocktails, fine wines and champagnes will be available for purchase throughout the meal.

As well as the banquets, Festival No.6 has brought together a selection of the UK’s finest food and drink pop-ups, serving food in the Street Food Village location in the Castell Park Arena. Guests can sample food from around the globe with stalls including Stakehaus serving up mouth-watering steak sandwiches and homemade relishes, The Cheese Truck bringing the finest grilled cheese sandwiches, a delicious taste of the Orient in the form of Dorshi’s Japanese dumplings, Gordans Sweets offering over a hundred and fifty jars of old favourites, wood-fired pizza to die for from Fundi Pizza, Happy Maki’s freshly produced vegan sushi rolled to order, Anna Mae’s gourmet mac n cheese, the multi-award winning Great Northern Pie and many, many more.

Each banquet ticket costs £70 + BF per person and available to purchase from midday, Wednesday 29 June at: www.festivalnumber6.com/foodanddrink

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