Kelis is set to provide a treat for the senses at this year’s Standon Calling…
Now it’s not only her milkshake bringing the boys to the yard; Kelis is also a Le Cordon Bleu trained chef and she’ll be giving revellers the chance to try out her culinary skills, ask questions to the singer-turned chef and marvel as she headlines the festival’s Main Stage in style on Sunday night.
The star will get stuck into the action as she joins The Welcome Feast’s delicious selection of street food traders to serve up the best in South-American cuisine – with the help of pop-up icons Le Bun – who have come together and created a bespoke menu ahead of Standon Calling.
Keli comments, “Getting to spend a month in the UK cooking and performing really has been the best of both parts of my world. It’s been so fun putting together the menu and cooking with Chef Andy from Le Bun. Our meeting, and then our collaboration, all originated from the fact that we were both going to be at Standon Calling this year so we’re very excited to bring all that we’ve been working to everyone there.”
The Welcome Feast sees Standon Calling open a day early in 2016 to offer a truly scrumptious line-up of food and drink from the likes of Club Mexicana, Maltby Market legends Waffle On, Made Of Dough, Cheeky Italian, Mac Factory as well as Standon Calling’s own pop restaurant by Ceru on Tour who will be serving up Levant mezze feast to share with family and friends (available to book online now). The official launch to the festival will also feature a brand new Real Ale Bar curated by Hackney Brewery and Hertfordshire’s own Red Squirrel.
As well as being a night of foodie heaven in Hertfordshire they’ll be songs around the campfire, a piano bar,Beefy Melons cocktails and vintage clothing, silly games and plenty for families. Standon Calling is also giving local talent the chance to win a festival slot by wowing The Welcome Feast crowds in an acoustic open mic competition hosted by Rehab. This will all take place on the brand new Standon Calling Octopia stage.
