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Black Mountain Banquets

Take your festival experience up a notch! Join us for an opulent feast of local Welsh delicacies at Green Man this coming year, created by Powys-raised chef Danny Jack and award winning chef and Guardian columnist Tom Hunt.

Guests will be greeted with snacks and a complimentary cocktail at the Settlement Bar before being seated at our feasting table to share an opulent spread of dishes. Our long-table banquets are housed in the festoon-adorned Settlement tent at 1pm on Friday, Saturday and Sunday. Tom Hunt says “Our farm to table menu is a celebration of the incredible regenerative produce Wales has to offer.” Limited spaces available, go book your seat quickly...

Menu

Sausages and mustard

Hazelnut and garlic soup

Flamingo pea puree, Welsh ‘caviar’, roasted garlic

Burnt leeks, creme fraiche, dill (+ dill oil)

Summer vegetable crudites

Whole wheat sourdough

Butter, smoked sea salt

Slow roast Welsh lamb shoulder with confit vegetables

Miso glazed oyster mushrooms (veg & vegans only)

Salsa verde of foraged herbs from Sugarloaf Mountain

New potatoes, pumpkin-miso butter

Courgettes, lemon, hazelnuts

Tomatoes, raspberries, elderberry vinegar, flowers

Leaves with cucumber and fennel

Summer berry and Brecon Gin pavlova with cream and tarragon

Our Hero Suppliers

Seasonal vegetables - Langtons Farm, Crickhowell
Bread - Angel Bakery, Abergavenny
Lamb - from the Wright family at Ty Llys Farm, Tretower, reared three miles down the road
Welsh black pork - Forest Coalpit farm, Abergavenny
Dried British pulses - Hodmedod’s
Spices and other dried produce - Essential’s Co-op


(Suppliers and menu subject to change)

Danny Jack

Danny Jack earned his chops in restaurant kitchens rooted in the Anglo-French tradition. Originally from Newtown, Powys he relocated to London a decade ago hosting his own events ago in the midst of the nascent pop-up scene. While his technique is firmly rooted in the classics he frequently borrows big flavours from non-European cuisine, placing qualities of seasonality, locality and provenance at the forefront of his food.

Tom Hunt

Tom Hunt is an award-winning chef, writer, climate change campaigner and author of Eating for Pleasure, People & Planet. He writes a weekly recipe column for Guardian Feast called Waste Not and works closely with various charities including Fairtrade and The Soil Association and is a signatory and podcast host for the Chef’s Manifesto – a United Nations initiative linked to the Global Goals, that calls on chefs around the world to champion climate-friendly cuisine in their kitchens for a more diverse, sustainable and delicious future.