Food lovers, keen cooks and supporters of local produce are set to enjoy an unforgettable culinary experience as the Delapré Food and Drink Festival returns this month, bringing together some of Northamptonshire’s finest chefs, producers and hospitality talent within the grounds of Delapré Abbey.
Bart Polinski, the multi-award-winning Executive Head Chef at Delapré Abbey’s restaurant, Hibiscus, will be in the live demonstration kitchen on both days of the festival, creating his cinnamon lamb loin with minted peas and spring vegetables in front of a live audience.
Bart was named Chef of the Year at the 2022/23 Weetabix Northamptonshire Food and Drink Awards, was awarded his second AA Rosette in 2024, and saw Hibiscus crowned Restaurant of the Year at the Weetabix Northamptonshire Food and Drink Awards later that year.
Situated within the Victorian billiard room at Delapré Abbey, Hibiscus has rapidly developed a reputation as one of the county’s most exciting dining destinations. Overlooking the Abbey’s parkland, the intimate dining space combines rich heritage features with elegant contemporary touches. Produce grown within Hibiscus’s own kitchen garden regularly finds its way onto the menu, helping to shape the restaurant’s evolving seven-course tasting experience.
The Delapré Food and Drink Festival, taking place on Saturday, June 6 and Sunday, June 7, marks the culmination of the annual Northamptonshire Food & Drink Week and is expected to attract thousands of visitors from across the region. Over the course of the weekend, guests will be able to enjoy artisan food and drink stalls, chef demonstrations, a vibrant street food market, outdoor bars, tastings, workshops, live fire cooking school experiences, family entertainment, house tours and live music, all set against the backdrop of the historic estate.
New for this year will be the introduction of the Foodies Lounge, an exciting community-focused feature supported by the National Lottery Heritage Fund and the The National Lottery Community Fund. The dedicated space will bring together conversations around food, wellbeing, sustainability and heritage skills, creating an engaging environment where visitors can learn directly from experts, growers and community organisations.
One of the key speakers within the Foodies Lounge will be Delapré Abbey’s Ollie Lock, who will lead sessions focused on growing your own produce, sharing practical advice, personal experiences and accessible tips designed to encourage more people to engage with gardening, healthy eating and sustainable living.
Alongside Ollie’s sessions, organisations that will soon be based within the forthcoming Delapré Stables development will also be delivering workshops and talks centred around wellbeing, community engagement, traditional crafts and heritage-based learning.
The Foodies Lounge forms part of Delapré Abbey Preservation Trust’s wider ambition for the Delapré Stables project, which aims to create a hub that brings together communities through wellbeing, creativity and heritage skills. By integrating food education, sustainable growing and community-led programming into the festival, Delapré continues to position itself as far more than an events venue, instead serving as a place where culture, learning and social connection can thrive together.
In addition, the winners of the Delapré Food Enterprise Competition, the talented team from Moulton College, will officially launch their winning creation, the Northamptonshire Scone, during the festival weekend. The product will then be stocked at The Orangery Café for the next six months, giving visitors the opportunity to continue enjoying the student-designed recipe long after the festival concludes.
This initiative forms part of Delapré Abbey’s wider commitment to supporting skills development, enterprise and pathways into the food and hospitality industries, while also highlighting the important role heritage venues can play in fostering innovation, supporting local supply chains and nurturing future talent.
Amanda Nicols-Polinska, Deputy Chief Executive at Delapré Abbey Preservation Trust, said: “We are incredibly proud to celebrate the culinary talent that Northamptonshire has to offer. From award-winning independent producers and celebrated local food businesses to the inspiring winners of our Enterprise Competition, the festival truly shines a spotlight on the creativity, innovation and passion that exists across our county.
“It is especially exciting to showcase the work of our own Executive Head Chef alongside so many talented food providers, all coming together within the unique setting of Delapré Abbey. The festival is about far more than food, it is about championing local enterprise, creating opportunities for emerging talent, and bringing communities together through shared experiences.
“We’re also particularly excited to launch the new Foodies Lounge this year. Thanks to support from the National Lottery Heritage Fund and the National Lottery Community Fund, it gives us the opportunity to bring together conversations around food, wellbeing, sustainability and heritage in a really accessible and engaging way.
“As Delapré continues to evolve, projects like the Stables development will allow us to support more community organisations, create more opportunities for learning and wellbeing, and continue building meaningful connections.”
Bart, who began his culinary journey in France before joining Delapré Abbey as Head Chef for the Orangery, later progressing to Executive Head Chef for The Orangery and Hibiscus has also recently unveiled details of his latest seasonal tasting menu, launching on June 12.
The experience begins with pea cappuccino with fresh truffle, followed by seared scallop with curried corn. Guests then enjoy a chicken liver cigar served alongside smoked chicken, pickled shimeji and cherry, before moving on to chalk stream rainbow trout with yuzu hollandaise, fine herbs and baby vegetables.
The main savoury course features French squab with vanilla carrot, charred shallot, ancient grains, blackberry and roasted beetroot, before concluding with desserts celebrating strawberry, Korean mint and crème brûlée with passion fruit caramelised sable.
For more details about reservations, private hire and upcoming menus, visit their website.
