Festival foodies

FareShare South West brought fine dining to the UK’s favourite festivals this summer in the form of their Surplus Supper Club. A team of award winning chefs served up delicious breakfasts, three course meals, wine and fine cheeses under a beautiful Indian marquee at Bestival, Camp Bestival and Shambala festivals.

Working with surplus food collected from the food industry that would otherwise go to waste, they served up Eggs Benedict, Goan vegetable curries and their famous “Ultimate Sunday Lunch in a field”. FareShare South West believe that good food should fill bellies, not bins and this is what the Surplus Supper Club is all about; sharing great food, reducing waste and raising money for people in the local community.

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