Till on an ironing board, The Underground Restaurant at Camp Bestival
Putting up umbrellas outside
Barbie production line: crystallising rose petals
There is no end to the use of this ironing board. Drying rose petals in the sun.
Open air washing up
Wristbands and cheese cutting...
A farmer loads in the redwood tables...
It's quite a step up, going from 30 covers once a week to 450 in four days over nine sittings. I was, quite frankly, cacking myself at the prospect. I've been preparing since February, in between the book launch, a film supper club night for Sony pictures, a grapefruit trip to South Africa, the Maille mustard pop up in Spitalfields, the Georgian meal at Blacks, trips to Leeds, Warwickshire and Manchester (for Woman's hour).
Sometimes it felt as if I were in Groundhog day; setting up an account with a supplier, being told it was all done, checking back a week later and nothing had been done. Stuff like that drives me spare.
The last week or so, things started to come together finally. I was greatly helped in sourcing ingredients by Tansy Austin, who has a Dorset supper club and a freakishly large vintage pinny and tablecloth collection and Tony Carey, a professional 'procurer' of products for top restaurants. Tony became known as the 'hugmeister'. He has special hugging psychic powers: by clasping you to his lungs he can detect all kinds of things about your character. He set up a memorable meeting with a 'disposables' salesman: two hours of looking at cardboard containers, some with windows, and various throwaway cups. I learnt that waxed cardboardey style cups, that look so eco friendly, aren't. You can't scrape off the wax bit so it goes into landfill. Plastic is actually better. The salesman was a former punk drummer who claimed that the disposables business was more rock n roll.
Arriving on site Tuesday evening, we drove straight up to our marquee, a football field sized space which daunted and impressed. We organised the kitchen area, the back stage of plating up tables, staff tea and coffee table, unpacked vintage crockery and cutlery. Our first service was Thursday evening and we wanted to get ahead. Work started on 500 rose and orange flower water kulfis and Dorset rose petals were crystallised in a production line.
The Thursday night dinner looked okay from the customer side but two tables were left without saffron potatoes, miscommunication between front of house and kitchen and a poor hierarchy. "You are all wankers!" I shouted "You've let me down". The pro chefs, used to working in restaurant kitchens, didn't bat an eyelid, in fact I'd wager that Kiren Puri looked at me with sudden love in his eyes. However poor Tansy, who usually works in the low confrontation environment of a small café, had tears in hers: "I didn't realise you were like this... I thought you were nice" she said sniffing "I didn't sign up for this".
After service, a debrief and pep talk, reorganisation of the kitchen hierarchy, Kiren Puri was appointed head chef, we moved the bar area to the front, made it bigger, easier to serve from, and moved tables further apart so that waitresses didn't trip up.
By Friday lunchtime we were going at a cracking pace. Tempura courgette flowers were served fryer hot to everyone, plates were pretty, customers were happy. Three services a day, lunch time, dinner time and midnight, for Friday and Saturday, were exhausting. Hollow eyed staff grazed on leftovers, no time to sit.
Kids! I'd developed a children's menu, French style, with only two courses and including a drink (locally grown apple juice). I soon realised that in Britain, you can't keep hungry kids waiting while the adults eat. We added a smiley pizza face starter.
The Saturday evening sitting was booked by Rob Da Bank and his wife Josie, and it was sleb studded: Laura Marling, Groove Armada, Jo Whiley, Keith Allen. The latter sang a song dedicated to me and he's going to sell Keith's chutney chuckles at our next Underground Farmer's Market.
Courgette flower sprinkled with lavender honey
I sold lots of copies of my book
Salmon with vine leaves, jasmine rice, salsa verde
Specially imported prosecco, red and white, from La Gioiosa
Rose and orange flower water kulfi
Cheese board with biscuits by Fudges.
Fudges, my favourite cheese biscuits, happen to come from Dorset. They adorned the cheese boards.
This one had fun...
A cute sofa squatter.
A drawing of dinner
Even adults had face painting
MsMarmite takes a nap, wrapped in a table cloth. Oh the glamour...
Head chef Kiren and waitress Gemma behind the scenes.
Jessica serving happy customers.
Jo Whiley and friends enjoying supper.
Keith Allen sings to me.
Flower pot desserts.
The Groove Armada kids.
Staff behave differently at festivals, some go a bit native. Kiren started cross dressing during service.
A Marmite portrait!
Rob Da Bank.
Ros came and waitressed. She didn't really fit our style, so my sister Imogen dolled her up. Well she didn't need asking twice! Every day she turned up more and more glamourously dressed
Sister on the go.
Believe it or not, I'm the quiet one of the family. My sister again.
Dancing on the tables to 'Those were the days my friend"
Kids flower pot desserts
Tom Baker and Larry Lush
Thanks to Katie Maddison and Ella of Bestival and to John Hughes of Get Involved, Peppermint's Alex and Josie and Rob Da Bank for having the courage to put this on. Thanks to my sister Imogen for helping me organise on site, my daughter Sienna for working so hard and all the staff, particularly in the kitchen: Chantal Hintze, Nicola Baker, Frank Fforde, Kiren Puri, James Benson, Tony Carey, Tansy Austin who worked beyond the call of duty and didn't get too mashed up.
If you want to book for Bestival, go here: http://www.bestival.net/what-else/kerstin-rodgers-the-underground-restaurant-new It's gonna be rock stars, pop stars and divas!