What started as a one-off opportunity to help run the kitchen at Chilled in a Field turned into a fully-fledged business, growing from strength to strength. The Kaleidoscope Kitchen is proof of where small festivals like Chilled in a Field can take you.
Adam has always been passionate about food, and in 2010 he was asked to take over the running of the kitchen at Chilled in a Field Festival, after the chef who was organising it had to drop out at the last minute. Following a successful debut, he returned in 2011, with the help of his partner Corinne, and became the sole caterer for the Festival, filling the hungry bellies of approximately 300 festival goers and crew for three days.
In 2013 Adam was made redundant, and Corinne took a 6-month sabbatical from her freelance career so that they could both go travelling. While making their way across India and South East Asia, learning about food and collecting recipes along the way, they returned inspired and decided to make The Kaleidoscope Kitchen their livelihood. They took on several other festivals and events, as well as Chilled in a Field, and in 2015 they worked for the crew catering team at Glastonbury Festival, gaining valuable experience and feeding up to 1300 people three times per day during peak times. The following year, Corinne then made a big leap and stopped her freelance work altogether, so that her and Adam could both focus on the catering businesses full time.
Following a huge amount of hard work, and now in their 7th year, they are regulars at many festivals, feeding in excess of 700 people each day, and have now expanded to a range of different events in London and the South of England.
When asked how Chilled in a Field has helped them to get to where they are today, Corinne said ‘This is not a job that either Adam nor I would have ever envisaged we would have been doing. Back in 2011, when Chilled asked us to take over running of their kitchen, I probably would have laughed if you'd told me that this was where it would lead. Chilled is 100% responsible for this evolving into something we wanted to do, and it certainly gave us the opportunity to discover that.’
And we are very grateful for their lovely food at our event! They ensure our crew is fed for a whole week and they also serve food to the public. Come and enjoy a taste of Asia by sampling one of their lovely curries or a festival roast dinner on Sunday!
Adam has always been passionate about food, and in 2010 he was asked to take over the running of the kitchen at Chilled in a Field Festival, after the chef who was organising it had to drop out at the last minute. Following a successful debut, he returned in 2011, with the help of his partner Corinne, and became the sole caterer for the Festival, filling the hungry bellies of approximately 300 festival goers and crew for three days.
In 2013 Adam was made redundant, and Corinne took a 6-month sabbatical from her freelance career so that they could both go travelling. While making their way across India and South East Asia, learning about food and collecting recipes along the way, they returned inspired and decided to make The Kaleidoscope Kitchen their livelihood. They took on several other festivals and events, as well as Chilled in a Field, and in 2015 they worked for the crew catering team at Glastonbury Festival, gaining valuable experience and feeding up to 1300 people three times per day during peak times. The following year, Corinne then made a big leap and stopped her freelance work altogether, so that her and Adam could both focus on the catering businesses full time.
Following a huge amount of hard work, and now in their 7th year, they are regulars at many festivals, feeding in excess of 700 people each day, and have now expanded to a range of different events in London and the South of England.
When asked how Chilled in a Field has helped them to get to where they are today, Corinne said ‘This is not a job that either Adam nor I would have ever envisaged we would have been doing. Back in 2011, when Chilled asked us to take over running of their kitchen, I probably would have laughed if you'd told me that this was where it would lead. Chilled is 100% responsible for this evolving into something we wanted to do, and it certainly gave us the opportunity to discover that.’
And we are very grateful for their lovely food at our event! They ensure our crew is fed for a whole week and they also serve food to the public. Come and enjoy a taste of Asia by sampling one of their lovely curries or a festival roast dinner on Sunday!
