Feast in a Field
Saturday and Sunday - 11.30AM - 3PM | St. John’s Churchyard
All dishes £5!
10 passionate cooks mentored by renowned Chefs Simon Boyle and Leon Aarts, alongside local restaurants bring a scaled up version of their signature dish to the masses. Feast in a Field takes place in St. John’s Churchyard, a quiet community park just a few minutes walk from Potters Fields Park and the hustle and bustle of London Bridge, but you’d better be quick, stocks won’t last long!
Find out more about the chefs and their signature dishes below.
MEET THE CHEFS
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Nigerian Fried Rice with BBQ Chicken
Mum cooked this dish for me, and I grew up tinkering with it, and made it my own. I am a local rap artist teacher and a passionate home cook. Enjoy cooking Mum’s dish, and let me know if you change it up, and I’ll give it a go too. I’m very supportive of Beyond Food, and I hope my involvement will help support their fantastic cause.
Supported by The LaLit London Hotel
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Bubble ‘n’ Chic
I have been inspired by Beyond Food and am training and working in a local grill restaurant. I am a keen advocate for Indian head massage, and my aim is for employers to use this technique to help employees feel at work. I recently sailed with Beyond Food on a round-the-world yacht, and it was an unforgettable and life-affirming experience. Enjoy this twist on a classic Bubble and Squeak.
Supported by The Hilton Hotel
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Tropical Fruit Spritz and Lemon Dip Cookie
I am a very social and caring person; with the support of the Beyond Food Foundation, I am currently seeking employment. I live in Camden and love being involved in community events and social initiatives. I hope you get a chance to make my cookies and give them to someone special.
Supported by Brigade Bar + Kitchen
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Cantonese Crispy Pork Rice and Charred Sweetcorn Sauce
Hi I’m Catherine! Food (and more specifically, home cooking!) has always been my family centre. I fondly remember my parents cooking at home when I was little. My friends would always celebrate with takeaways and eating out - I never had that, but as I’ve grown up, I’ve begun to really value how precious it was to have my parents cook for us. No matter the occasion - a big Birthday or a busy school night - they always cooked from scratch and put food on the table. I’ve taken this into my adult life and thoroughly enjoy cooking at home!
The Ivy Tower Bridge
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Ethiopian Summer Stew
I have chosen this dish because it is nice, nutritious and reminds me of home. I first met the Beyond Food team in May. They have supported me through a difficult period in my life. I am about to start work experience at Battersea Power Station with the concierge team, and I look forward to a brighter future.
Supported by The Hilton Hotel
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Loaded Fries with Slow Smoked Cauliflower & Rebellion BBQ Sauce
I felt lost before I met Beyond Food, I have enjoyed cooking and learning to expand my repertoire, and I hope you enjoy cooking this dish at home. I have big ambitions, and working at Feast in the Field will definitely support those ambitions, and soon you’ll see me on every high street.
Supported by Brigade Bar + Kitchen
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Prawn and Chorizo Bruschetta
Sharing food with people is a way of showing love.
I chose this dish because its a family favourite; its been in my family for many years and was first introduced to me by my grandmother, who is now 93. I have a deep affection for Beyond Food and the work they do. I work across the road and will be a firm ambassador for a long time.
Supported by Santo Remedio
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Fela Kuti’s Rolex with Plantain Popcorn
This dish reminds us both of being back home in Africa. It is a mixture of staples. The Rolex is
Ugandan, and the bean stew is Kenian. We aim to take the skills learnt during Feast in a field and grow them into a street food business. We are looking to further this experience and find new opportunities. Please do get in touch if you know of anything out there.
Supported by The Arches
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Carols Family Cottage Pie With Crunchy Salad
A favourite in my family. I love it as it its filling, healthy and tasty.
I met Beyond Food at a challenging time and was delighted to be part of this Feast in a Field. It brought me happiness, and I hope cooking my family favourite will bring it to you too. I hope to find work soon and change my life forever.
Supported by Charlie Bighams
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Indian Railway Lamb Curry
fter completing a 22week programme Beyond the Classroom and cooking my Lamb Curry for 70 people at Graduation. I recently took on a sailing challenge across the North Sea with Beyond Food & CatZero. Through these experiences I have gained confidence and skills that have made such an impact on me that I have decided to look into a career in Hospitality. I present to you my Lamb Curry that was inspired by my Sister Lacey, which Simon has helped me develop for the Feast in a Field. I hope you enjoy eating it as much as I enjoyed making it!
Supported by Brigade Bar + Kitchen