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Join us for a three course feasting menu, created by Powys-raised chef Danny Jack and Eco-Chef Tom Hunt.
Tom Hunt says “We’ve written our farm to table menu in celebration of the incredible regenerative and organic local-small-producers from in and around Crickhowell.”
Our long-table banquets are housed in the festoon-adorned Settlement tent at 1pm on Friday, Saturday and Sunday. So make your GM experience even more memorable with some delectably good nosh...
Musabaha hummus, pumpkin seed oil and rose petals
Summer vegetable crudités
Whole wheat sourdough
Handmade butter
Slow roast Welsh lamb shoulder
Miso glazed oyster mushrooms (veg & vegans only)
Salsa verde of foraged herbs from Sugarloaf Mountain
Rainbow chard, courgettes, elderberry, hazelnuts
‘Punched’ potatoes, fennel, dill, almond, lemon
Tomatoes, raspberries, elderflower vinegar, flowers
Summer berry and Brecon Gin pavlova with cream
Seasonal vegetables - Langtons Farm, Crickhowell
Bread - Angel Bakery, Abergavenny
Lamb - from the Wright family at Ty Llys Farm, Tretower, reared three miles down the road
Welsh black pork - Forest Coalpit farm, Abergavenny
Dried British pulses - Hodmedod’s
Spices and other dried produce - Essential’s Co-op
(Suppliers and menu subject to change)
Danny Jack earned his chops in restaurant kitchens rooted in the Anglo-French tradition. Originally from Newtown, Powys he relocated to London a decade ago hosting his own events ago in the midst of the nascent pop-up scene. While his technique is firmly rooted in the classics he frequently borrows big flavours from non-European cuisine, placing qualities of seasonality, locality and provenance at the forefront of his food.
Tom Hunt is an award-winning chef, writer, climate change campaigner and author of Eating for Pleasure, People & Planet. He writes a weekly recipe column for Guardian Feast called Waste Not and works closely with various charities including Fairtrade and The Soil Association and is a signatory and podcast host for the Chef’s Manifesto – a United Nations initiative linked to the Global Goals, that calls on chefs around the world to champion climate-friendly cuisine in their kitchens for a more diverse, sustainable and delicious future.
