This year, Wilderness festival is turning out to be a true gastronome’s delight.
Sam and Sam Clark, and the Moro team, will bring their taste of the exotic to Wilderness, serving delicious Moorish-inspired feasts in their stunning Souk dining tent each day of the festival. A separate menu including breakfast, a selection of tapas and mezze and all day mains will also be available all weekend, complete with atmospheric tunes to complete the dining experience.
Morito, Sam and Sam’s “simultaneously supercool and modest” tapas and mezze bar, will also be at Wilderness with a pop-up bar, next to the Moro Souk Tent. Morito will kick off the festival with an exquisite six-course sherry-paired feast on Thursday 7 August.
As though all that wasn’t enough, 2014 will see the exciting launch of the Wilderness Cookery School, boasting a truly astonishing array of foodie talent. Samantha will be holding a Masterclass with dishes from Morito’s new book.
After this weekend, festival food will never seem the same again…
Moro feast menu
Lunch and dinner on Friday, Saturday and Sunday
Complimentary glass of Tio Pepe fino sherry
Spanish charcuteria and cheese plate with home made pickles, olives, crudités and picos
*****
Chilled cucumber and yoghurt soup with toasted cumin, currants and walnuts
Fried red horn peppers with preserved lemon, crispy capers and coriander
*****
Charcoal grilled butterflied leg of lamb
with
Braised courgettes with Marcona almonds, cherry tomatoes, cinnamon and coriander
and
Summer vegetable salad with anise rusks and labneh
*****
Crispy filo pastry with yoghurt cream, lemon curd, orange blossom water and pistachios
£45/head
Morito sherry feast menu
Thursday 7th August only
El Rocio Manzanilla
Marinated olives and smoked almonds
Tomato, avocado and anchovy montadito
Cuttlefish with potatoes, thyme and paprika
Warm escarole and pinto bean salad with mojama
*****
Tio Pepe fino
Tuna confit in olive oil with sweet onions
*****
Viña AB Amontillado
Seared oyster mushrooms with Iberico panceta and almonds
*****
Leonor Palo Cortado
Charcoal grilled horn peppers with pork chicharrones
*****
Solera 1847, Oloroso Dulce
Two Spanish Blue cheeses
*****
Nectar, Pedro Ximenez
Malaga raisin ice cream
£50/head
Moro day menu
Breakfast (8am-midday)
Huevos rotos (with or without chorizo) £6.50
Homemade granola with yoghurt, orange blossom, local berries and pistachios £5.50
Classic bonito, egg and potato salad with alioli £6
To drink
Ozone coffee, fresh mint tea, fresh apple juice
Tapas and mains (all day)
Smoked almonds, olives and pickles £4
Charcoal grilled chicken with chips and salsa roja £7.50
Spanish cocido with smoked panceta, chorizo, morcilla and chickpeas £7
Spiced lamb with chopped salad, humous, chilli butter and flatbread £7.50
Charcoal grilled lamb chops with toasted cumin, paprika and lemon £8
Vegetarian mezze £8
