Festival No.6 has announced that festival-goers will have the chance to join their stunning long table banquets at the festival taking place over the weekend of the 5-7 September in the magical village of Portmeirion.

Billed as ‘Dinner at Clough’s’, a tribute to Clough Williams-Ellis, the architect who built Portmeirion, the banquets will cost £55 (plus booking fee) and will include a sumptuous three-course meal cooked by Michelin starred chef Aiden Byrne and the highly renowned Bryn Williams, with the team behind Disappearing Dining Club looking after the service.

In association with high-end domestic appliance brand Miele, each banquet will start at 5pm and will seat up to 200 guests who will enjoy an elegant, water-side feast, sharing a mixture of communal dishes and individually plated delights by candle light.

Bryn Williams, chef-patron of Odette's in London,will host Saturday evening’s banquet. Bryn rose to prominence when he represented Wales in the first series of The Great British Menu, and is widely regarded as one of the country's finest chefs. Bryn has worked in some of the most prestigious restaurants in London including The Criterion and Le Gavroche and is a protégé of legendary chefs Marco Pierre White and Michel Roux.

Bryn Williams said: “It's great to be hosting the Saturday evening banquet at Festival No.6. Wales has some of the very finest ingredients in the world and I'm always delighted to be there, working with local produce; it's where I feel most at home.”

Rising star Aiden Byrne is former head chef at The Grill, London Dorchester, and at the age of 22, he became the youngest chef ever to win a Michelin star. Aiden recently featured in a three-part series for BBC Two, which documented his journey to opening his new restaurant, Manchester House. Aiden frequently appears on the hit show MasterChefand will be hosting Sunday’s banquet.

Premium cocktails and fine wine will also be available for purchase throughout the meal.

Award winning restaurant critic, writer and broadcaster Jay Rayner will give a talk on his ‘Dining Hell’ examining our love affairs with bad reviews, and reading accounts of some of the worst meals he’s ever experienced. He will also host Q&As with Aiden Byrne and Bryn Williams. Jay has been the Observer restaurant critic for over 12 years, is the resident food expert on The One Show, a regular judge on Masterchef and chair of BBC Radio 4’s Kitchen Cabinet.

As well as the banquets, Festival No.6 has brought together a selection of the UK’s finest food and drink pop-ups, serving food in the Street Food village located in the Castell Park. Guests can sample food from around the globe with stalls including Fire & Salt BBQ serving smoky, Southern barbecue delights, Los Churros Amigos offering up a slice of Spain, or Piggie Smalls serving home smoked hot dogs, Dixie Union who will bring a piece of the Deep South to Portmeirion, Fair Game specialising in locally sourced game, Voodoo Rays famed for their New York style pizzas and Tam Po Po offering Asian Fusion. Festival No.6 has also created an independent food market on site – the beating heart of the festival. Guests will find locally sourced, fresh produce at the Welsh Produce Market.

Drinks pop-ups include Hendricks gin Carnival of Knowledge, Fever Tree Gin & Tonic bar, the Kraken Rum tent which will host DJs including Norman Jay, Bez and Don Letts, Savanna cider located in their ‘Laughter Lounge’ combining cider and comedy, Jose Cuervo frozen margarita barsand The Real Ale Bar. Champagne will flow from the Veuve Cliquot air stream in the Castell Gardens and Barcelona visits Portmeirion as Estrella Damn will be the official beer of Festival No.6.

Banquet tickets available to purchase here

Menus:

Aiden Byrne

Pea Mousse, Parma Ham & Lemon Emulsion

Longhorn Beef Fillet & Cheek, Salsify & Clay Potatoes

Manchester Tart

Bryn Williams

Crab Claws, Fennel, Chilli, Ginger & Lime Mayonnaise

Slow Roasted Shoulder of Lamb, Boulangere Potatoes, Mint & Shallot

Bakewell Tart, Raspberries, Clotted Cream

A vegetarian option will also be available.