Join us on the banks for the beautiful River Wye for one of our epic Long Table Banquet feasts! Round up your crew, throw on something fancy (or not), and get ready for a night of great food, good laughs, and some beautiful wines.Places are strictly limited and when they’re gone, they’re gone so book your spot at the best festival night in Hay-on-Wye now.
HowTheLightGetsIn Hay 2025 Menu:

On Arrival

Alberto Nani Organic Prosecco

 

On the Table

Nero d’Avola Organic Merlot, Italy

Paco & Lola Albariño, Rías Biaxas

Belu Natural Spring Water

 

Trealy Farm Antipasti

A selection of premium Trealy Farm cured meats, artisan cheeses, and marinated olives, served with freshly baked bread

Chargrilled Mediterranean-style vegetables with vegan cheese and marinated olives, served with freshly baked bread.

 

Start

Rabbit & Ricotta Ravioli

Handcrafted ravioli filled with tender rabbit and creamy ricotta, served with vibrant broad beans, sweet peas, a velvety roasted butternut purée, and finished with a rich burnt butter sauce.

Wild Mushroom & Chestnut Pâté

A rich and earthy blend of wild mushrooms and chestnuts, complemented by a smoky burnt leek purée and a sweet, tangy caramelised banana shallot relish. (vg)

 

Main

Cured Monmouthshire Pork Belly

Succulent, slow-cured pork belly served with a buttery fondant potato, roasted rainbow carrots, silky apple purée, and a rich red wine jus, finished with a delicate celeriac chutney for a perfect balance of flavour.

Spring Bean & Wye Valley Asparagus Cassoulet

A hearty blend of butterbeans, broad beans, and tender Wye Valley asparagus in a rich, aromatic cassoulet, complemented by velvety artichoke purée and finished with crispy wild nettles for a touch of texture and earthiness (vg)

 

Dessert

Vanilla Crème Brûlée

Silky smooth vanilla-infused crème brûlée served with a Herefordshire strawberry purée and a delicate lavender crumb for a fragrant, floral finish.