17 sept. 2013
In the cobbled courtyard of St Guys hospital, a motley crew of wooden carts, souped up citroens, and renovated ice cream vans, piled high with ingredients from across the globe - trundled in and set up shop.
This is Feast, one of London’s most exciting food festivals. Gathering together in one destination a mix of famous chefs and street food stars, it’s gourmet and sheer gluttony. Feast’s “Appetite for Invention” means they go above and beyond with their festival, bringing in a collaboration of taste, music and art. DJ’s pumped music down stone archways, long dining tables were covered in mirrored cloth, and spangled banners hung from the ceilings creating a carnival-like atmosphere.
Appear Here collaborated with Feast sourcing Wiggies to join this flash pack of foodies and filling an empty space. Wiggies is a pop up pork specialist, on a mission to cut down food waste through a menu based on a scrumptious nose to tail style eating. They brought to Feast their pig mac sliders and pork scratchings, all were scoffed with relish - no chance of waste there!
Other exciting dishes on offer were from Bao and their Pork Belly Gua Bao or “Heartattack” buns. The sweet, sticky, pork belly in a soft steamed bun made a great start to the night. Patty & Bun was also a popular stop with their juicy burgers cementing their claim to “best burger in London.” For the sweet toothed - Check On, run by two men in chicken suits, served up an “Eggs and Soldiers Dessert” (mango creme brulees cunningly disguised as eggs with a shortbread dipper) which hit the spot.
Feast has gone from strength to strength in the last year. This was their one year anniversary and they have already put four Feast festivals behind them. Much of their success is to do with these guys being masters of innovation. Instead of sticking to the same space and formula they hunted out, new and intriguing destinations and spaces to transform. From elegant Georgian squares, a Victorian Dock, to a disused sorting office - Feast has delivered a new experience each time ensuring such a delicious concept never grows old.