For the 3rd season the legendary Wilderness banquets are back at Cornbury Park giving you the opportunity to sample a unique gastronomic experience. This year they have some influential names from the London restaurant scene, Ottolenghi, Russell Norman and Mark Hix are all artisans creating dishes to be shared with friends old and new, long into the night. 

This year the banqueting tickets will also include drinks and wine, plus all lunch tickets will include half a bottle of wine and table water per person. Each banqueting experience will have a bespoke performance or theatrical spectacular programmed into the space. Tickets are snapped up quicker than hot cakes and are on sale here. Remember you need to have purchased your Wilderness Festival ticket, more news and ticket links here. 

photo: Claire Williams

OTTOLENGHIFRIDAY 9TH AUGUST:

 
Cocktail - Sumac and pomegranate Martini

Cheddar and caraway straws
Parmesan and poppy biscuits
Bread and olive oil
Beetroot, yoghurt and za'atar dip
Butternut squash and tahini dip

Roast chicken with sumac, za'atar and lemon
Marinated rack of lamb with coriander and honey
Grilled mackerel with green olive, celery and raisin salsa

Baby spinach salad with pita croutons and almonds 
Basmati rice, wild rice and chickpeas with herbs 
Roasted aubergine with fried onion and chopped lemon 
Honey roasted mixed carrots with cumin seeds, coriander and yoghurt sauce

Fresh berries with orange blossom syrup and cream
Chocolate fudge cake with soured cream

RUSSELL NORMAN & POLPOSATURDAY 11th AUGUST: 

Cockatil - Aperol Spritz
Baccala Mantecato crostino, Fennel salami & pickled radicchio grissini,Carta di musica & sage oil, olives

Arancini
Fennel, almond & curly endive salad
Mackerel tartar
Selection of salami and prosutto

Rise e bise

Grilled lamb & salsa verde
Heritage tomato panzanella
Runner beans with red onion and peccarino salad
Whole grilled seabream

Strawberries, clotted cream & aged balsamic
Tiramisu

MARK HIXSUNDAY 11th AUGUST: 

Moyallon pork crackling with Bramley apple sauce,
Evesham radishes with mayonnaise and celery salt
Du Beauvoir smoked salmon 'Hix cure' with Corrigans soda bread

Jellied ham hock with piccalilli
Whipped broad beans with grilled flatbread
Wild mushrooms 

Tramshed chicken with baked garlic sauce
Heritage potatoes with green onions
Lettuce heart and wild herb salads 
Fruits of the forest Eton mess 

* Please note that all menus are subject to change 

For any enquiries or dietary requirements please email [email protected], please note all tickets are non-refundable.