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.
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.
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.
(v – Chickpea & Tomato Tagine)
Red Pepper Couscous
Served with Spanish garden salad, wholemeal pitta and fresh fruit.
Chicken, Squash & Spinach Balti
(v-Butternut Squash & Spinach Balti)
Coriander Steamed Rice
Served with a crushed pea salad, flat breads and fresh fruit.
Slow Roast Beef Lasagne
(v – Garlic & Roast Vegetable Lasagne)
Chunky, Leaf, Tomato & Crouton Salad
Caramelised Pineapples & Bananas, Toffee Sauce