Cool kids cook kid

James Whetlor from Cabrito at Wilderness Festival, this summer

Cabrito are bringing their kids to Wilderness Festival, 3-6 August in Oxfordshire.  And are then going to throw them on the BBQ! 

And you can help.  Come along to EAT MY KIDS!

Kids are the name for young goats.  They are to goats what lambs are to sheep and even more delicious.

Early in the morning come and help James and chef Matt Williamson get the goat ready for a long days cook.

Children will help marinade the kid and build the BBQ.  They’ll learn about the cooking process and just how much fun it can be.  Where the animals come from and why we should eat from the nose to the tail.  How the food system works, which isn’t always simple as it may seem. 

At 4pm dinner will be ready. Come back to the fire and make your own tacos for dinner.  Help lay the table, make the salads and then stuff your face! And there's icecream too. There might even be enough left for the parents to try.

PS Human kids need an adult and be about 4 or over. 

Where the cool kids are.

Savoie wine dinner in Bristol with WeFiFo

Matt Williamson

Well-known and loved Bristol chef, Matt Williamson, is collaborating with supper club platform WeFiFo and specialist French wine importer Vine Trail to host a 5 course wine dinner from one of the most exciting gastronomic regions, the Savoie. Book tickets here.

Matt has enjoyed over 20 years’ experience in the independent restaurant sector in a variety of establishments; from 2 star Michelin restaurants to top end gastro-pubs, bustling London bistros and private members’ clubs.

He has a track record of establishing sites as food destinations, and after arriving in Bristol in 2008 opened his own acclaimed restaurant Flinty Red, that won accolades nationally and locally, including Michelin, National Restaurant Awards, Good Food Guide and Observer Food Monthly Awards.

He has also created and collaborated on a number of successful side projects and enjoys a broad range of food related activities included education, book writing, private events, food and new product development, restaurant and event consultancy and project management immersive food experiences and collaborations with food producers and other creative and commercial sectors.

Matt is an extremely passionate, creative and professional operator whose career has been inspired and shaped as much by extensive travels and collaborations as by professional kitchen experience.

The Savoie, in the Rhone Alps region of Eastern France. Cheese, wild mushrooms, rich stews and fruit tarts are all popular on the Savoyard table.

7pm arrival Thursday 23 February, 2017

Hamilton House, Bristol, BS1

MENU £55

On arrival
Bugey Montagnieu NV Brut Franck Peillot
Buckwheat Chaussons

First course
Chignin 13 Gilles Berlioz
 Lightly cured lemon verbena trout with apple

Second course
Anjou 2014 ‘Les Varennes’ Les Roches Seches
Scallop baked in the shell, hazelnut brown butter, samphire

Third course
Vinsobres 2012 ‘Emile’ Dom de la Pequelette
Wild boar civet with chestnut polenta

Cheese
Cotes du Jura 2012 Savagnin ‘Intime Conviction’ les Granges Paquenesses

Dessert
Jurancon 2014 clos Thou
Plum, rhubarb and almond tart

For more information about Matt’s wine dinner or WeFiFo, please contact:
Hannah Blake at The Dining Room PR | hannah@thediningroompr.co.uk | 07730 039361