Review of The Big Feastival 2015
The Big Feastival 2015, where to even begin? We went to the first Big Feastival back in 2013 and loved it. Last year holiday plans meant that we missed out on going so this year when the festival's headline sponsor, AEG asked if we would like to be their guests at the festival we were thrilled.
For those who don't know already, the Big Feastival is the festival love child of Jamie Oliver and Alex James. It's a weekend of good food, interesting talks, music, good food, family fun, good food... can you see the good food theme here? If you like music and a laid back family festival atmosphere then this might be the festival for you, the whole good food and drink angle takes the experience to another level. Food prices are mainly standard festival around-the-£8-mark for a dish but there were cheaper and more exspensive options available too, something for everyone.
There were many different activities, sessions and discussions from agriculture to head-dress making to cookery classes.
Children can have a blast at the Big Feastival, the hay bales to climb on are a firm favourite, as is the Cotswold Wildlife Park tent offering animal handling experiences. We loved the Red Tractor stall which engaged the children with informative and fun games, recipe cards, goody bags and the occasional punnet of free local strawberries (which Kitty and Oz polished off in 45.6 seconds flat).
During the afternoon I snuck off for half an hour to take part in one the the many free Let's Taste Live Cookery experiences that AEG ran over the weekend. Led by Steve Brown from The Cookery School at Daylesford, Gloucestershire, these hands-on sessions allowed people to try out new recipes, learn new tips and test out AEG's latest steam and induction technology.
During the half hour session I made Seared sirloin of beef with raw slaw and Warm Daylesford cherry pudding with creme fraiche and mint. I'm no stranger to induction cooking and using the induction hob here was great, there really is no energy wasted with induction cooking.
It was such a happy and friendly half hour - and the food was AMAZING (even if I do say so myself). I came away armed with the knowledge that for every minute I cook meat for I need to rest it for the same time. Oh yes, and that cherry pudding is so easy to make! Here's how I got on...
After an inspiring day we headed home with full tummies, minds full of ideas and pockets full of info on newly discovered foodie companies, catching a bit of Jamie himself cooking as we went. Smashing festival again chaps - see you in 2016!