Hospitality at the Guiting Music Festival
We have a stimulating array of food and drink to keep you happy whilst you’re with us at this year’s Festival, whether it’s an evening Indoor Concert, or one of our Open-air Sunday Concerts.
The bar in our hospitality marquee offers a fine selection of wines, plus beer, lager, cider and soft drinks.
Prior to the evening concerts, from 7pm, but not in the intervals, ‘Tee Time Cusine’ will be serving pulled pork baps with apple sauce, or vegetarian bean burgers.
Delicious coffee and tea will also be available.
Outdoor Jazz Concert – Sunday 22nd July 2018:
The Cotswold Chippy will serve freshly cooked award winning fish and chips while you listen to the best of Jazz in the Cotswolds. Traditional cod in a light crisp batter, sausages or pies with side orders. Gluten free is also available.
Outdoor Blues Concert – Sunday 29th July 2018:
The Wandering Pizza Co. will serve delicious wood fired Sourdough Pizzas cooked to order. Choose from classic margherita, smoked ham and wild mushroom, Cornish brie and caramelised red onion, beer pulled chicken and chorizo or pepperoni and roquito pepper pearls.
Post Concert Suppers:
Post concert suppers are served in the garden room of The Old Vicarage, a short walk from the village hall. Seating 24 on three tables, we entertain our sponsors and musicians at these suppers and have places for Festival-goers. The suppers have a main course and a pudding and includes wine. Price £20 per person.
They can be ordered on the booking form of our brochure or on our website with your concert tickets, or ordered separately later subject to availability. Our 2018 Post Concert Supper menu:
Friday 20th July – Lamb Tangine with mediterranean couscous. French apple tart.
Saturday 21st July – Slow cooked ox cheek with horseradish & herb mash. Spiced apple & almond cake.
Monday 23rd July – Spicy root & lentil casserole. Chocolate & orange torte.
Tuesday 24th July – Tuscan prawn & cod cheeks with saffron rice. Treacle tart.
Wednesday 25th July – Mustard & honey baked ham with new potatoes & salads. Sticky toffee pudding with maple syrup toasted pecan nuts & vanilla ice-cream
Thursday 26th July – Stuffed loin of pork with wild mushrooms & spinach. Fruit salad with lemon shortbreads.
Friday 27th July – Meatballs with broad beans & yogurt. Bassima (coconut dessert).
Saturday 28th July – Butter chicken curry & sweet potato & chickpea curry. Lemon Tart.
Vegetarian Option: Twice baked mushroom soufflé with wild mushroom sauce. (to be ordered in advance).
Concerned about Allergens?
Please contact us at least one week before the event if you would like to know more about any possible allergens contained in our food.