A cracking team effort from everyone involved and particular thanks to our ever-present Executive Chef, Matt Budden, who not only manned the stand every day, but represented the "Highcliff Style" splendidly, with a series of cook-offs in the festival's demo' kitchen.
Main Course Matt
Our festival menu main course - Gurnard 'fish pie' warm tartare sauce, fresh peas
Highcliff food fact: We sold over 30kg of scallops during the course of the weekend
A great team effort - #highcliffstyle
