As Group Head Chef for River Cottage, Gill has been instrumental in the establishment of not only a flagship restaurant and event space, 4 spin-off canteens, a cookery school, the location for Hugh Fearnley Whittingstall's TV show of the same name. He's also a published author and broadcaster in his own right. Gill’s River Cottage handbook handbook was published in spring to 2015. In 2017 he won Fortnum and Mason’s debut book of the year for ‘Gather’. A celebration of British seasonal cooking at its best.
Gill Meller's cooking is a product of his surroundings. Hailing from Lyme Regis, on the border of Dorset and Devon, he takes inspiration from the landscape, his locality, and the amazing farmers, growers and fisherman that produce the ingredients he uses. His food is humble and un-showy, yet inspiring, spell-bindingly beautiful, and truly delicious.
Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Farringdon. Following the success of Chop House Mark opened HIX Soho and his chicken and steak concept restaurants Tramshed in Shoreditch, and Hixter Bankside.
Outside of London in Mark’s native Dorset is HIX Oyster & Fish House and HIX Townhouse, a boutique hotel, both in Lyme Regis. Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance.
Mark hosts an annual food festival in Lyme Regis, Food Rocks to showcase the best producers and suppliers in Dorset and surrounding areas.
On Saturday both Gill & Mark will be creating a spectacular feast over fire with unrivalled food miles. Captioned “Oh Deer”, Meller and Hix will be using our very own venison, sourced directly from the surrounding woodland and vineyards.
Sharing Platters to start with a selection of cured cuts of venison, pickled veg and wine infused salumi. Grilled fillets to follow with an array of the best local ingredients the season has to offer. Plus a few more exciting culinary delights to be unveiled on the day! A classic Castlewood Jelly to finish with a Meller & Hix twist.
We are offering pre sold tickets only for this unique dining experience. Lunch will be served at 2 o'clock in the food area of the festival grounds, next to the Otter Stage. Under the comfort of a marquee, seated on hay bales with table service.
Only a limited number of tickets are available for “Oh Deer” Meller and Hix, please stipulate any dietary requirements when ordering. Early booking is suggested, when they're gone they're gone!
Ed and Vicky run Mello Kitchen from their off grid smallholding, Mello View, in South Somerset. They design their menus around what they produce on their 5 acre plot including pigs, sheep, cattle, as well as vegetables and fruit from there 1/2 acre garden.
Ed cooks over pits of locally made charcoal or on their 9' long trough BBQ. Their food has a mixture of British and European influences. Ed particularly loves to experiment with Spanish and Italian charcuterie using Mello View's Berkshire and Iron Age cross pigs.
At Castlewood Festival 2018, they will be rolling out their biggest frying pan to serve delicious fried potatoes with toppings ranging from homemade feta cheese to Mello View sobrasada. Look out for their wonky campaign tent, or just follow the smell!
These boys know how to cook pizza! Local and good friends of Castlewood Wine Festival, the Rebel Town Pizza boys used to bring their pizza oven to the festival on a JCB! They now have a more transportable version, designed and built with festivals in mind. Their authentic home-made clay oven reaches temperatures in excess of 800degrees, enabling them to cook a pizza in less than 90seconds. The extreme heat produces a crispy base but with a light fluffy texture on the inside.
Rebel Town Pizza produce all their own dough, hand stretching and throwing each individual base to create a traditional thin crust pizza. Carefully selecting only the finest of ingredients for homemade pizza sauces that are simply irresistible. Looking forward to seeing them in action!
The Landy girls are pretty much part of the furniture now at Castlewood Wine Festival. Out of the back of their converted 110 Defender they offer fabulous locally roasted and freshly ground coffee plus a selection of teas and cold soft drinks. As always they will also be providing the tastiest homemade cakes around.
As always, we will be BBQing ‘to order’ succulent pork & apple burgers and traditional hot dogs made from our very own ‘milk fed’ pigs from the farm. Culminating in the infamous Castlewood log fired hog roast for that bedtime bap!