Be Festival

Interval Dinner on the Main Stage

This year we welcome the chefs and cooks of Marmalade to the festival.  Expect plenty of diverse,  fresh and locally sourced products with many vegetarian options.

Each night of the festival, after the first two shows, audiences, performers and the festival team will dine together on the REP’s main stage.

Please see the daily menus below.

Tuesday Menu

Poached Salmon with Fennel & Lemon
(v – Citrus Marinated Tofu Onions & Peppers)
Roast Garlic & Vegetable Cous Cous

Served with Spanish garden salad, local rustic breads and fresh fruit.

Wednesday Menu

Pork & Chorizo Meatballs
(v – Feta, Tomato & Rice Stuffed Peppers)
Red Pepper Tomato Sauce, Penne

Served with pickled cucumber & mixed leaf salad, flat breads and fresh fruit.

Thursday Menu

Beef Tagine
(v – Chickpea & Tomato Tagine)
Red Pepper Couscous

Served with Spanish garden salad, wholemeal pitta and fresh fruit.

Friday Menu

Chicken, Squash & Spinach Balti
(v-Butternut Squash & Spinach Balti)
Coriander Steamed Rice

Served with a crushed pea salad, flat breads and fresh fruit.

Saturday Menu

Slow Roast Beef Lasagne
(v – Garlic & Roast Vegetable Lasagne)
Chunky, Leaf, Tomato & Crouton Salad

Caramelised Pineapples & Bananas, Toffee Sauce


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