As festival season kicks off, The Wilderness Kitchen, is back for the second year at the iconic boutique Wilderness Festival (4-7th August) to showcase the very best in food, sustainability and outdoor banqueting.

Headed up by an all-female team of pioneering chefs, The Wilderness Kitchen is set to reveal the latest in sustainable plant-based and zero-waste cooking for four full days of dining.

The star-studded line-up will kick off with Alex Head and Sarah Turner of London's go-to socially conscious and sustainable caterer, Social Pantry, who'll bring their fresh, seasonal, local approach to stylish and sustainable catering to the table.

They'll then pass the baton to Helen Graham of Bubala London, followed by Bharanian-born chef and head of Ottolenghi Test Kitchen Noor Murad, and finishing up with Noma-trained Harriet Mansell of hyper-local restaurant, Robin Wilde.

The Wilderness Kitchen x Social Pantry

Details

What: The Wilderness Kitchen, headed by an all-female team of chefs brings plant-based feasting to the forefront of this year's star-studded dining experiences.

Social Pantry founder and CEO Alex Head and Head Chef Sarah Turner will be kicking things off with a seasonal, stylish and sustainable three-course meal featuring special ingredients such as Westcombe ricotta and a range of fresh, local vegetables bursting with flavours.

Other highlights of the menu include pickled wild garlic and dandelion syrup, foraged in April and preserved for this special occasion.

When: Inspired by a summer sharing feast, the banquet will start on the festival's first evening at 7pm on Thursday, 4th August.

Where: The Wilderness Kitchen is located at Wilderness Festival, Oxfordshire

Tickets: Tickets, available to purchase here, cost £65 per person and include a three-course meal. Attendance is only available for diners with a Wilderness festival ticket. 

Festival-goers can expect a fully plant-based three-course meal, similar to the below.

Wilderness' Kitchen

Vegetarian Feasting Menu

by Alex Head and Sarah Turner

Brown butter, housemade focaccia
Westcombe ricotta, lacto fermented green tomato, tomato skin
Charred sweetcorn, caper, tarragon and smoked rapeseed salsa
–
Summer cabbage, miso and mushroom butter, mushrooms crisps
Golden beetroot, gooseberry dressing, hemp and linseed waste bread crumb
Roasted new potato, Aprils pickled wild garlic stems, and basil
Griddled courgette, beans, pickled chillies, British leaves
–
Cocoa husk pavlova, dandelion and damson, estate dairy cream

(Vegan alternatives available)