I was lucky to go to Camp Bestival for the first time this year with my family; as newbies it can be a little overwhelming until you get an idea of where things are and what you’d like to do as I don’t feel we even scratched the surface and yet we didn’t stop for the two days we were there. We were asked to pay special attention to the Feast Collective which is the food tent on site and as you can imagine we took our role very seriously.
Luckily these street foods can be found out and about all over the UK throughout the year so look out for them.
Zoe’s Ghana Kitchen
A delicious spicy meal with lots of oomph. This meal was possibly my favourite, vegetarian options were available but the lamb melted in my mouth. A fabulous explosion of tastes.
You HAVE to visit these guys. Their stall has thumping (good) music blasting out and it seems as if you’re at the best party in town. Light hearted, fun and very tasty burgers.
I must say my Rola Wola wrap came just at the right time as I had just completed a fabulous wine tasting with Helen McGinn of Knackered Mother’s Wine Club and there were no ‘nibbles’ to accompany my six glasses *hic*. Yes that is a sheepish tipsy grin I’m displaying there. The Rola Wola wrap is stuffed to the brim of goodness, salad, meat and as you bite into it it has a very interesting crunch to it which leaves a delicious taste in your mouth. Very scrummy.
Vegetarian street food
The Feast Collective also catered expertly for vegetarians and Penny Alexander from A Residence shares her thoughts on some of the best food she tried there.
The vegetarian food at Camp Bestival is absolutely incredible. Last year I loved my beetroot curry wrap so much, I was still thinking of it a year later and it was the first thing I had to have in 2014. I really must bring my cooking skills up a few notches!
POCO is the alchemy of eco chef Tom Hunt, who together with Jen Best and Ben Pryor opened up POCO Bristol after serving up food to hungry revellers at many a festival. POCO literally blew my mind at Camp Bestival, my platter of food was so tasty. Smokey sauce, grilled aubergine and egg poached in front of me, in a giant pan of smokey sauce, all piled big on a slice of sourdough and topped with fresh coriander.
Tom’s Book The Natural Cook is all about eating seasonally, making the most of veg, using up all the ingredient and taking inspiration from around the world.
I also tasted (twice) a lovely veggie round the world platter from Milgi who are based in Wales. Beautiful beetroot dip, tantalising side salads and tofu and a squash croquette to dunk in the dip. It sent my taste buds around the world. Just delicious.
I also think you can’t camp without cake, especially by day 3 or 4, the Dorset WI Tea Tent is just the ticket!