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01/05/2014

Somersault Festival ANNOUNCES MENUS FOR LONG TABLE FEASTS

LONG TABLE FEASTS WILL BE ON OFFER FROM PITT CUE CO., FIFTEEN CORNWALL, OUTLAW’S FISH KITCHEN AND THE ETHICUREAN

 

Somersault is a five-day summer camp of music, adventure & outdoor living in the heart of the South West, located at the beautiful Castle Hill estate just half an hour from both the North Devon coast and Exmoor. The world famous Jack Johnson and local hero Ben Howard will headline the weekend of music. For the full line-up visit www.somersaultfestival.com

 

Long Table Feasts will form the centre-piece of the food offering at Somersault. Hosted by four of the festival’s favourite restaurants – Pitt Cue Co, Fifteen Cornwall, Outlaw’s Fish Kitchen and The Ethicurean. Each day one of these four will host Long Table Feasts beside the river for lunch and supper (ticketed separately), bringing the Somersault crowd together under canvas for a totally unique communal dining extravaganza with large parts of the menus cooked over fire. See sample menus below (subject to change).

 

From Pitt Cue Co; flame stoker, taste broker and pig poker Tom Adams is kicking off the Long Table Feasts on Thursday night with his own unique barbecue offering including Whole Smoked Stuffed Pig’s Trotters and Smoked Ox Cheek. Tom said:

 

“We’re super excited about doing a Long Table feast at Somersault. The whole ethos of the event is fantastic and despite the fact we have been farming pigs in Cornwall and sourcing almost all our produce from in and around the farm, we have never actually done any event in the South West – so that desperately needs changing! The Long Table feasts seem like the perfect showcase for all the incredible produce and farming to be found in the South West and we hope we can help do that in some way.”

 

Fifteen Cornwall will be hosting the feasts on Friday, creating signature Italian dishes with a Cornish twist. Head Chef, Andy Appleton, is creating a unique menu especially for Somersault. Andy said:

 

“I’m absolutely delighted to be involved in Somersault this July – the venue sounds amazing. We’re planning a little bit of Fifteen for our feast night, serving up some great Italian food with our own twist, served in a rustic and authentic manner. I’m really enjoying the challenge of putting together an exciting menu that’s full of fun, seasonal and typically us.”

 

Saturday sees Outlaw’s Fish Kitchen taking over the Feasts with Neptune of the kitchen Nathan Outlaw at the helm alongside his head chef Paul Ripley. The Fish Kitchen is the newest venture from this double Michelin starred chef, where local and seasonal ingredients are king. Nathan said:

 

“I’m really looking forward to Somersault. It’s great to be in at the start of something new and I know that this festival is going to be a great mix of music, food and fun for everyone.”

 

The Ethicurean will be hosting the feasts on Sunday. Critically acclaimed for their food, cocktails and popular cookbook (published last year). Touted as “The Noma of the UK’ by Fiona Beckett, they experiment with fermenting and curing, and incorporate the techniques of cooking on an open fire into their restaurant.

 

 

SAMPLE MENUS:

PITT CUE CO.

THURSDAY 17TH JULY

FENNEL AND CHILLI CURED PIG’S SKIN WITH APPLE KETCHUP

SMOKED BACK FAT WITH ROSEMARY OIL
SMOKED LAMB & ANCHOVY PASTY
SMOKED OX CHEEK, SHALLOT & TRUFFLE SKINS
WHOLE SMOKED STUFFED PIG’S TROTTER TO SHARE

GRILLED BROCOLLI, ALMOND & SHALLOT

CORNISH TOMATO, CUCUMBER & NASTURTIUM SALAD

SEASONAL CORNISH PICKLES

EWES MILK YOGHURT, CORNISH BERRIES & OATS

 

FIFTEEN CORNWALL

FRIDAY 18TH JULY

BREAD & OLIVES

INSALATA CAPRESE OF MOZZARELLA DI BUFALA, HERITAGE TOMATOES AND BASIL

SEASIDE RISOTTO OF CORNISH LOBSTER, CRAB, MUSSELS, POLLOCK AND GURNARD WITH CRISPY SEAWEED

GRIGLIATA MISTA DI CARNE CON VERDURE MISTE ARROSTO

(MIXED GRILLED MEATS WITH ROAST VEGGIES AND AIOLI)

FLOURLESS CHOCOLATE CAKE WITH PROSECCO POACHED WHITE PEACH AND MASCARPONE

 

OUTLAW’S FISH KITCHEN

SATURDAY 19TH JULY

SMOKED COD’S ROE DIP WITH CHAR-GRILLED FLATBREAD

SHARING PLATTER OF BEETROOT CURED SALMON WITH HORSERADISH YOGHURT, PICKLED HERRINGS, AND DOOMBAR PICKLED SEAFOOD SALAD WITH MUSSELS, COCKLES, OCTOPUS AND ANCHOVIES

BARBECUED PRAWN, SCALLOP, MONKFISH AND GURNARD SKEWERS WITH A SHELLFISH TOMATO SAUCE AND AIOLI TOAST

HOT MINTED CORNISH NEW POTATOES

CHAR-GRILLED VEGETABLE SKEWERS

CORNISH MESS WITH STRAWBERRIES, RASPBERRIES, SAFFRON CREAM,

FUDGE AND FAIRINGS

 

THE ETHICUREAN

SUNDAY 20TH JULY

MACERATED STRAWBERRY, BURNT CHICORY, LABNEH, CINNAMON & ENGLISH WALNUT OIL

CURED ROE DEER, BLACK CARDAMOM CARROT, ROCKET, SORREL & HONEY WALNUT

ROLLED PORK BELLY, CHIPOTLE & KELP

FLAME GRILLED LITTLE GEM & PEPPER SALAD

HOT NEW POTATO & CORIANDER

CABBAGE & CORIANDER SEED SAUERKRAUT

SOUR CREAM & FRESH LOVAGE

FERMENTED TOMATO & SMOKED CHILLI SAUCE

TOFFEE APPLE CAKE, TOFFEE APPLE SYRUP, RODDA’S CLOTTED CREAM ICE CREAM

 

Long Table Feasts cost between £37.50 and £45.00 for adults and can be booked via the Somersault website. Under 16s are welcome at the lunches only for £12.50 per head.

 

Somersault’s charity partner is Surfers Against Sewage.

Surfers Against Sewage (SAS) is an environmental charity protecting the UK’s oceans, waves and beaches for all to enjoy safely and sustainably, via community action, campaigning, volunteering, conservation, education and scientific research.

Established in 1990 by a group of passionate, local surfers and beach lovers in the picturesque north coast villages of St Agnes and Porthtowan, the organisation swiftly created a national movement calling for improved water quality UK-wide.

 

Saturday day tickets are now sold out!!  Buy Sunday day tickets and 5 day passes here:

 

http://somersaultfestival.com/

 

#somersault

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