Wilderness Menu 2014

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

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
Braised courgettes with Marcona almonds, cherry tomatoes, cinnamon and coriander
Summer vegetable salad with anise rusks and labneh
Crispy filo pastry with yoghurt cream, lemon curd, orange blossom water and pistachios



Morito feast

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




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

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