I’ve returned from my glorious Glastonbury experience, so this isn’t really a live update now, but I’ll put the last couple of these up now anyway.
What: Traditional French fare from the London based traiteur and culinary school owner. Mostly rice based stews like chicken provencal.
Where: On the way from the Pyramid Stage to the John Peel Stage, a stretch that is more lacking in good food options than much of the site, hence this proving a good find.
How: Yet another example of chicken and rice and, while the chicken element may have been less excitingly cooked than some of the others, this definitely wins on actually having some green stuff. Good veg and well seasoned with appropriate amounts of herbs.