Menu
Appetiser
Duckstrami Crostini’s (smoked duck breast, pastrami style) with Vadasz Sauerkraut and our house Deli Dressing
British Trout Tostadas
Plank smoked British Trout, Vadasz Super Beet kimchi, horseradish crema on a crispy, corn tostada (GF)
Main Course
Dry-aged Farmers Pantry Picanha, bone marrow butter (GF)
Farmers Pantry Pork Belly, herb filled, smoked and seared (GF)
Burnt Leek Gratin (V)
Fire roasted potatoes with Garlic, sea salt and Mexican Oregano butter (V, GF)
Ember baked seasonal squash, citrus and soft herb dressing (V, GF)
Vadasz Fresh Pickles: Sweet Red Onions, Garlic and Dill Pickles (VE, GF)
Desert
Authentic Oaxaca Cacao Pot with seasonal apple butter (VE, GF)
Please note we cannot accommodate additional dietary requirements without prior notice to the event. Ingredients and dishes may be subject to change due to produce availability.
Vegetarian Menu
Please note you will need to order the vegetarian menu a minimum of 3 days in advance of your selected Feast time to avoid disappointment on the day.
Appetiser
Fire roasted sweet potato steaks, whipped Welsh Cheese, walnuts, pomegranate molasses (V, GF)
2nd Course
Wild Mushrooms, Vadasz Super Beet kimchi, horseradish crema on a crispy, corn tostada (V,GF)
3rd Course
Whole roast pumpkin stuffed with grains and greens with a Welsh cheese velouté (V.GF)
Sides dishes and dessert as above
Feast Serving Time
Our feasts will start promptly and likely last around 1.5-2hrs.
Friday night 7pm - 9pm
Saturday Day 1pm - 3pm
Saturday night 7pm - 9pm
Sunday Day 1pm - 3pm
Fireside Chats
Jonathan Woolway (St Johns/The Shed) | Lucy Peterson (Peterson Tea) | Stephen Terry (Hardwick) | Musral Saiq (Cue Point) | Polly Baldwin (Jolly Allotment) | Maisey McBagley (McBagley BBQ)
We’re bringing together a gathering of good people to dive into our favourite subject: food. Curated by Simon Wright of Wright’s Food Emporium, these thoughtful conversations will explore everything from the healing power of food and fire the current state of school dinners in Wales. Expect lively, honest, and thought-provoking discussion from a brilliant panel of chefs, producers, writers, and change makers. Whether you're here to learn, share, or challenge ideas, this space is for curious minds and passionate voices. Come join the conversation — food for thought.
Simon Wright is a renowned restaurateur, broadcaster, and food writer with over three decades of experience shaping the Welsh food scene. Former editor of the AA Restaurant Guide and Gordon Ramsay’s consultant on Kitchen Nightmares, he has long championed integrity, sustainability, and local produce. Simon’s acclaimed restaurant, Y Polyn, established in Carmarthenshire, became a benchmark for honest, ingredient-led dining in Wales. Named Wales’s True Taste Ambassador, he has written extensively on food culture and farming, and serves as Professor of Practice at University of Wales Trinity Saint David. At MABON, Simon curates the food talks, guiding conversations with insight and authority.
Mabon Market
It all starts with great produce, made by good people. At MABON’S New Wave Producers Market, we’re celebrating a new generation of independent Welsh food and drink makers who are redefining what local tastes like. From raw milk cheeses and small-batch kimchi to craft ferments, wild honey, handmade sauces, sourdough, charcuterie, and more — this small but mighty market champions those who work with care, creativity, and connection to the land. Meet the makers, taste their stories, and take home something truly special.
Blaze Stage - Food Demos
The Smokin Elk | Owen Morgan (Asador 44) | Jurgen Hoffman | Mursal Saiq (Cue Point) | Shane & Maisey (McBagley BBQ) | Adam Purnell (Shropshire Lad) | Matty O’Brien (Matty’s BBQ Chop Shop) | Kate Parsons | Russ (Smokey Rebel)
Step into the heat at the MABON Fire Food Demo Stage, curated by the legendary Sam & Shauna of Hang Fire BBQ. This is where flames meet flavour, with live demos from some of the Wales top open-fire chefs. From butchery skills and wood-fired techniques to spice rubs and smoking secrets, you'll learn how to master the art of cooking over flame. Expect sizzling action, expert tips, and dishes inspired by seasonal Welsh produce. Whether you're a backyard BBQ fan or a fire food fanatic, this stage is your front-row seat to the magic of cooking with fire.