*******THIS COMPETITION HAS NOW CLOSED*******
About Camp Bestival
Music festivals have been raising their game in recent years when it comes to the food that they offer punters, and Camp Bestival is a shining example thanks to its dedicated food space, The Feast Collective.
Bestival’s family friendly sister, celebrating its 10th anniversary this year, returns to the bucolic surrounds of Lulworth Castle in Dorset from 27-30 July for three days of music, comedy, theatre and great food.
As Camp Bestival’s official food partner we’re also going to be there, so follow olive on Facebook, Twitter and Instagram to keep up to date with festival happenings and be sure to listen to the olive magazine podcast for insider tips on how to navigate the festival.
What to expect
Inside The Feast Collective marquee there are 17 traders selling everything from crowd-pleasing pies to spicy Southeast Asian bites. Keep fuelled for marathon dance sessions with easy-to-eat treats like Happy Maki’s giant vegan sushi wraps or Seadog’s Japanese-inspired fish burgers. If it’s sunny (we’re feeling optimistic), cool down with a strawberry and mint natural ice lolly from Polar Pops.
The rest of The Feast Collective’s diverse gastronomic line-up ranges from Butchies’ decadent buttermilk chicken sandwich (see opposite page for the recipe) and Le Bao’s moreish Taiwanese bao, to Milgi’s plant-based eats, Piecaramba’s posh pie and mash, and West African plates such as jollof chicken and plantain from Zoe’s Ghana Kitchen.
Keep an eye out for Zoe in the Literary Tent, where she will also be making an appearance, and tune into episode 51 of the Olive magazine podcast to hear her chat about the African food revolution taking place in the UK right now.
Liquid refreshments start with freshly roasted brews from Firestation Coffee and rejuvenating juices and smoothies from S’Juice Me, while bloody marys (and oyster chasers!) can be found at Jeff The Oyster Man. Next door, Jam Jar Bar’s pretty cocktail garden, serves botanically inspired drinks such as cucumber margaritas and rhubarb martinis.
Feast Collective’s multitasking, Lycra-clad host DJ BBQ will be grilling meat and playing music into the night, too, along with his DJ BBQ Zoo crew. “This is the best food tent/dance floor in all of the world,” he says, where live fire chefs and an assortment of guest DJs will be bringing beats and roasted meats (20-hour low and slow, smoked pulled pork, for instance) to the masses.
Camp Bestival’s family friendly vibe is very much a part of The Feast Collective, and award-winning south-west chef Jo Ingleby will be teaching tots to cook at the Kids’ Cooking Canopy, in conjunction with Bristol’s Love Food Festival.
Grown-ups are also catered for with a roster of Feast Collective ambassadors who will be discussing all matters food-related in the Literary Tent, including Jo, DJ BBQ and olive’s editor, Laura Rowe. Two River Cottage regulars will be making an appearance, head chef and Gather author Gill Meller, and smoking and curing specialist Steven Lamb, who will be hosting sessions with comedian Jack Rooke, as well contributing to a panel discussion on food.
Bristol foodie Elly Curshen (aka Elly Pear), whose ode to easy meat-free cooking, Elly Pear’s Let’s Eat! is published this month, will also appear. Finally, keep your eyes peeled for a series of supper clubs at hip venue Caravanserai. Check the website for more details, soon. campbestival.net
Our pick of the traders this year
This Bridport outfit offers handmade Southeast Asian dumplings with punchy salads, pickles and sauces all made using sustainable and locally sourced ingredients.
Seadog takes street-food flavours from around the world and the best fish from the Devon coast to create moreish festival treats such Japanese fish burgers, seafood laksa and kedgeree.
Kra Pow LDN
Explore the fiery, gutsy and complex flavours of northern Thailand with this London-based outfit. Try the pad krapow moo: stir-fried pork, basil, chillies, onion and garlic with soy and oyster sauce,
served over rice.
Broadway Market regular Makatcha knows its street food – try the topside of beef rendang with coconut cream, peanut sauce and pickles. makatcha.co.uk
Bag brain food in the form of Shrimpy’s shrimp burgers with toasted brioche buns, marinated cucumber and samphire.
The prize includes weekend tickets to Camp Bestival for two adults and up to four children (under 18)
Terms & Conditions
- This competition runs from 5pm on Thursday June 8 2017, to 5pm on Wednesday July 12 2017.
- Prize is non-transferable
- Winners names will go on a guestlist for wristband collection onsite
- ID will be required for collection
- Full Camp Bestival T&Cs here
this week acting web editor Alex chats to food writer Elly Curshen (AKA Elly Pear) to talk about her new book Let’s Eat, and what’s going on foodwise at Camp Bestival
olive magazine podcast ep56 – Malaysian food, Elly Pear and how to drink cider the right way