Multi award-winning Festival No.6 has today announced the return of its bespoke dining experience, Dinner at Clough’s, for the fourth year running with an incredible line-up of Michelin-starred and ground-breaking chefs.
After three years located on White Horses promenade Dinner at Clough’s moves this year to the auspicious main dining room of Hotel Portmeirion, the most spectacular dining location on site, with stunning views across the estuary of the River Dwyryd.
Previously taking place twice a day at lunch and dinner, this year will see a rolling service each day from 1pm until 9pm. Seating tables of any size, guests will experience an elegant feast in truly stunning surroundings with breathtaking views of the River Dwyryd Estuary.
Hotel Portmeirion’s wonderful dining room was originally built by Portmeirion’s founder, Sir Clough Williams-Ellis, in 1931 as a curvilinear extension to his main hotel overlooking the estuary. It’s the perfect place to take time out for a little respite and enjoy the finest food available at any festival in the country this summer.
East London’s hottest restaurant – Som Saa – opens Friday’s culinary extravaganza, serving regional Thai food with uncompromising flavours and promises to be the finest, most innovative Thai feast ever served at a British festival.
Som Saa started life through various Thai food pop-ups, takeovers and street food events before taking up residency at Climpson’s Arch in East London which, after a successful crowd-funding campaign, was shortly followed by the opening of it’s permanent home in Spitalfields Market in April, 2016 attracting rave reviews from the Guardian, The Daily Telegraph and The Times, to name a few.
SOM SAA – FRIDAY (£49 per person):
Snacks and Small Plates
‘Miang chomphu’ – rose apple with Prick Ki Nu chilli, young ginger and a peanut, palm sugar and smoked fish caramel
‘Mu dad deaw’ – Thai pork jerky marinated with whiskey and coriander seed, chili vinegar sauce
Single Plate Dishes
Yum khao thort – fermented pork and red curry rice cake salad, with ginger thai herbs and roasted rice
Main Course (served family style)
‘Ngop pla’ – grilled banana leaf parcels of brill, red curry, young coconut and ‘Bai yor’ leaf
‘Sup hang wua’ – Muslim style oxtail soup with Thai cardamom and crispy shallots
‘Yum dtakrai’ – lemongrass pork and poached prawn salad with sour leaves and cashew nuts
‘Jan nahm prik gung hang’ soft cooked eggs with dried prawn and dried chilli relish, pickled morning glory and thai herbs
‘Som chun’ – Kaffir lime, fresh lychees and green mango in an iced ginger syrup
Saturday sees the return of Festival No.6 favourite, resident chef and industry legend Aiden Byrne, who joins us in Portmeirion for his fourth successive year. Former head chef at The Grill, London Dorchester, Aiden is the youngest chef ever to win a Michelin star. Previously mentored by Tom Aitkens at Pied à Terre and developing his style at Michelin-starred establishments such as The Oak Room and Orangery and The Commons Restaurant he now holds the helm at the iconic Manchester House – which currently has a four-month waiting list for a weekend table – as well as at his British grill pub, The Church Green in Lymm.
This year will see Byrne host some of his most renowned dishes from his career. Book a table now to avoid missing out on key times!
AIDEN BYRNE – SATURDAY (£69 per person):
Caramelized onion sour dough served with roasted chicken butter
Caramelized onion sour dough served with roasted onion butter (v)
Roasted hand-dived scallop with white chocolate and truffle risotto
Roasted palm heart with white chocolate and truffle risotto (v)
Chilled beetroot gazpacho, avocado sorbet, and vodka jelly (v)
Braised beef cheek, Secretto ham, choucroute and sweet miso Hollandaise
Braised leek, smoked goats cheese, pink for apple potatoes and watercress (v)
Crème brûlée, pressed apple terrine, blackberries, bramble ice-cream
Sunday’s finale is created by renowned Michelin-starred chef, Paul Ainsworth. Now considered one of the greatest chefs in Britain, Ainsworth combines influences from his childhood with flavours from around the world to create his own, very regional, Cornish cuisine. With his Michelin-starred restaurant in Cornwall fittingly named as ‘Paul Ainsworth at Number 6’, and lauded as “one of the best dining experiences in Britain” by The Independent, his menu is guaranteed to be a festival highlight.
PAUL AINSWORTH – SUNDAY (£69 per person):
Daily bread, two butters, smoked cods roe, pork crackling
BBQ Mackerel (influences of japan), kimchi style cabbage, katsobushi mayonnaise
Roast heritage tomato soup – ratatouilee – basil oil (v)
Steamed lamb pudding ~ seaweed butter charlotte potatoes ~ crisp Porthilly oyster
Shallot tart tatin – ewe’s milk curd – watercress (v)
Chocolate (Michel Cluizel 100%), puff pastry slice, passion fruit curd, vanilla Chantilly
Dinner at Clough’s will be a rolling service all day. Early booking is advised to avoid missing out on key time slots due to limited places per time allocation. Premium cocktails, fine wines and champagnes will be available for purchase throughout the meal.
As well as Dinner at Clough’s, Festival No.6 has brought together a selection of the UK’s finest food and drink pop-ups, serving food in the Street Food Village in the main arena. Guests can sample food from around the globe including No.6 partner the incredible Honest Burgers, London’s burger legends, who put the very best quality British produce at the heart of their mouth-watering food.
Also on offer in in the Street Food Village is Anna Mae’s gourmet mac n cheese, Stakehausserving up mouth-watering steak sandwiches and homemade relishes, Paellaria, Passion & Smoke, Rainbo, Popdogs, wood-fired pizza from Fundi Pizza, Pho Sho serving up a fresh take on classic Vietnamese dishes with style, the finest grilled cheese sandwiches from The Cheese Truck plus many, many more.
Festival No.6 is a bespoke banquet of music, arts, culture and gastronomy, taking place over the weekend of the 7-10 September in the magical village of Portmeirion, Wales, home of the cult TV series The Prisoner. With more live artists, DJ’s, renowned chefs, speakers and surprises yet to be revealed the sixth Festival No.6 will undoubtedly be the most impressive to date.
Acts will perform across the entire site, by the whimsical Italianate architecture of the village, the historic town hall, piazza, Bristol Colonnade, beside the picturesque estuary, in the atmospheric woods and the promenade along the River Dwyryd.
Constructed between 1925 and 1975 by maverick architect Sir Clough Williams-Ellis, Portmeirion is a wonderfully bizarre and elaborate interpretation of a Mediterranean villa, nestled in the stunning mountains and forests of North Wales overlooking the expansive estuarial waters of the Irish Sea.
For a festival dining experience like no other, be seeing you at Dinner at Clough’s.
For further information and to purchase tickets, click here