On Friday Mike was cooking up a storm with the ‘Candelabra Chicken Asado’. The finest farm shop chickens were marinated long and slow and then cage cooked over charcoal before being shredded in a hot-iron Ukrainian bread with Flintshire Salad. Then on the Saturday he turned to sushi, holding a master class and sharing his skills of the classic Japanese speciality. We meet him on the Sunday digging up fermented cabbages from the ‘big brassica hole’. It’s safe to say he is a chef with many talents and a love for a bit of food drama. He is currently planning his next venture, a pub down in Suffolk complete with it’s own snail farm and micro brewery. You can find out more about Mike here mikekeen.co
We asked Mike what would be your perfect festival…
Drink: Cider is always my go to drink.
Food: Following this demonstration, I’m going to have to go for pit fermented cabbages.
Act: I'd say Aldous Harding, I saw her last year and she is just brilliant.