“Offal chef Tom Hunt stands over steaming, fragrant pots of stock.
He said: “Offal is scary, it’s insides, it’s real life, it’s meat.People have become detached from what that really is. It can be amazing.” ” – BBC News
An epicurean activist – “If you didn’t make it to Feeding the 5,000, don’t despair. Lovely chef Tom Hunt has posted lots of great recipes for dishes he made on the day” – Come Scavenge With Me
“Lavish banquets for 800 were staged each night from Michelin-starred chef Skye Gyngell of Petersham Nurseries Café, Sam and Sam Clark from Moro restaurant and established chef Thomas Hunt.” – The Telegraph – Wednesday 05 October 2011
“Especially worthy of a mention are the daily seated ‘banquets’ prepared by renowned chefs – in 2011, Thomas Hunt, Moro’s Sam and Sam Clarke, and Skye Gyngell. Very reasonably priced at £27 for an awesome dining experience” – Take The Family
“Tom’s Feast: This year sees three big old banquets taking place at Wilderness Festival, with food provided on Sunday by Skye Gyngell of Petersham Nurseries, and on Saturday by Sam and Sam Clark from Moro, but for us it’s Friday night that’s the pick of the bunch. Thomas Hunt presents all manner of seasonal deliciousness: from ‘summer plenty’ garden soup to deer slow roasted for 16 hours with hay and juniper. We’re kinda salivating already…” – Spoonfed – Best Food
“We arrived just as the site opened, on Friday afternoon, and went straight to meet Thomas Hunt, the Chef responsible for the Friday night feast. In a makeshift tent kitchen a brigade of half a dozen sous-chefs were working hard, preparing tonight’s menu…” – The Foodie Bugle
“Envisage tables long and abounding with all manner of wonderful culinary delights, fine wines and cocktails. The three banquets will be hosted by class leading chefs… Thomas Hunt, Moro’s Sam & Sam Clark and Skye Gyngell” – Wilderness festival
‘ The theme is sustainable fish and, in the evening, diners will be invited to the Forgotten Fish restaurant for a special meal cooked up by chef Thomas Hunt using discard fish and waste vegetables.. ” – New Economics
Film:
- Wilderness menus
- Wilderness promotion 2.18 minutes into the video
“Offal chef Tom Hunt stands over steaming, fragrant pots of stock.
An epicurean activist – “If you didn’t make it to Feeding the 5,000, don’t despair. Lovely chef Tom Hunt has posted lots of great recipes for dishes he made on the day” – Come Scavenge With Me
“Lavish banquets for 800 were staged each night from Michelin-starred chef Skye Gyngell of Petersham Nurseries Café, Sam and Sam Clark from Moro restaurant and established chef Thomas Hunt.” – The Telegraph – Wednesday 05 October 2011
“Especially worthy of a mention are the daily seated ‘banquets’ prepared by renowned chefs – in 2011, Thomas Hunt, Moro’s Sam and Sam Clarke, and Skye Gyngell. Very reasonably priced at £27 for an awesome dining experience” – Take The Family
“Tom’s Feast: This year sees three big old banquets taking place at Wilderness Festival, with food provided on Sunday by Skye Gyngell of Petersham Nurseries, and on Saturday by Sam and Sam Clark from Moro, but for us it’s Friday night that’s the pick of the bunch. Thomas Hunt presents all manner of seasonal deliciousness: from ‘summer plenty’ garden soup to deer slow roasted for 16 hours with hay and juniper. We’re kinda salivating already…” – Spoonfed – Best Food
“We arrived just as the site opened, on Friday afternoon, and went straight to meet Thomas Hunt, the Chef responsible for the Friday night feast. In a makeshift tent kitchen a brigade of half a dozen sous-chefs were working hard, preparing tonight’s menu…” – The Foodie Bugle
“Envisage tables long and abounding with all manner of wonderful culinary delights, fine wines and cocktails. The three banquets will be hosted by class leading chefs… Thomas Hunt, Moro’s Sam & Sam Clark and Skye Gyngell” – Wilderness festival
‘ The theme is sustainable fish and, in the evening, diners will be invited to the Forgotten Fish restaurant for a special meal cooked up by chef Thomas Hunt using discard fish and waste vegetables.. ” – New Economics
