
A three-day festival in Preston Park featuring delicious food, live music from Scouting for Girls and Boyzlife, and hands-on experiences for families.
The May bank holiday weekend in Brighton is looking quite busy this year as the Foodies Festival returns to Preston Park from Saturday 2nd to Monday 4th May. It is actually the 21st anniversary of the event, which often gets referred to as 'Gastro-Glastonbury' because of the way it mixes a food market with a live music festival atmosphere. If you are planning to head down, the gates generally open around 11:00 or 12:00 each day, staying open until 21:00 on Saturday and Sunday, and closing slightly earlier at 20:00 on the Monday. Just keep in mind that the last entry is at 18:00 if you are thinking of a late afternoon visit.
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The setup this year includes several dedicated areas like the Chefs Theatre, the Cake & Bake Theatre, and a Fire Stage specifically for barbecue demonstrations. They have confirmed a few familiar names from MasterChef and the Michelin circuit, including Alex Webb, Steven Edwards, Sophie Surgue, and Dhruv Baker. Beyond the demonstrations, there is an artisan producers' market and a variety of international street food stalls to wander through. For those who enjoy watching something a bit more intense, the League Of Fire will be hosting their official chili-eating competitions during the weekend.
Music is a significant part of the schedule too, with Scouting for Girls performing on Saturday 2nd May and Boyzlife taking the stage on Monday 4th May. It is a family-oriented event, so there is a Kids Cookery School and various activities for children, who need to be accompanied if they are under 18. It is also worth noting that the festival is dog-friendly. In terms of getting there, Preston Park is straightforward to reach via the 5 or 5A bus lines or by train to the nearby station. Tickets are currently around £21.00 for adults and £8.00 for children, with family passes at £49.00, though there are some early bird deals starting from £14.00 if you book in advance.











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