Introduction
Organising a folk festival means juggling countless details, and one often-overlooked element is feeding the performers. Seasoned festival producers know that an event marches on its stomach – well-fed artists perform better, feel respected, and help build a festival’s reputation as artist-friendly. This is where field kitchens for performers come in. Whether it’s a small boutique folk gathering or a massive international festival, providing hearty, culturally respectful meals in a clean and safe environment is crucial. This article offers practical, actionable insights on setting up and running field kitchens for performers, covering menu planning, allergen management, scheduling around performers’ needs, hygiene standards, and continuous improvement through feedback.
Designing a Hearty, Culturally Respectful Menu
A top priority for any backstage kitchen is to serve hearty meals that keep performers energized. Musicians and dancers at folk festivals often have long days of rehearsals, sound checks, and performances – they burn a lot of calories and need substantial, nutritious food. Hearty doesn’t just mean heavy; it means balanced meals with proteins, complex carbohydrates, and vegetables to sustain energy. For example, a lunch might include a rich stew or curry (for warmth and calories), whole-grain bread or rice, and a variety of salads. In the cool highland evenings of a folk festival, a hot soup or casserole can be both comforting and revitalising.
Equally important is making the menu culturally respectful and inclusive. Folk festivals frequently feature artists from diverse cultural backgrounds, and what’s “hearty” to one performer might be unfamiliar or off-limits to another. Good festival organisers research the dietary preferences and cultural needs of their performers in advance. This can mean offering regional or familiar dishes for international artists (e.g. including a simple dal and rice for Indian folk musicians, or miso soup for Japanese artists alongside Western fare), as well as avoiding any ingredients that could conflict with religious or cultural practices. Culturally respectful menus also acknowledge taboo foods – for instance, not serving beef when hosting Hindu artists, or providing pork-free options for Muslim performers. Many successful festivals include at least one vegetarian or vegan entrée at each meal and use halal or kosher meats when possible to cover broad needs.
Real-world examples illustrate this well. At large global music events like WOMAD (World of Music, Arts and Dance), which often feature traditional musicians from dozens of countries, catering teams provide a mix of local and international foods to make everyone feel at home. In fact, the WOMAD festival even has a “Taste The World” stage where artists cook their own traditional recipes for the audience (athome.womad.co.uk) – a reminder of how central food and culture are to the festival experience. Backstage, that same spirit means offering diverse cuisines and comfort foods. A band from Mexico might appreciate a chance to have a familiar spicy bean dish, while a Celtic fiddler from Ireland may perk up at the sight of a hearty stew or a proper cup of tea. By consulting artist hospitality riders and advance questionnaires, festival organisers can learn about specific dietary needs or favorites. Incorporating a few regional specialties in the menu (while still providing universal staples like pasta, rice, and bread) shows performers that their hosts care about their comfort and heritage.
Another key aspect is portion and timing: meals should be satisfying but not so heavy that they cause afternoon slumps on stage. Offering light snacks (fruit, nuts, energy bars, sandwiches) throughout the day in addition to main meals helps keep energy levels up. Some folk festivals set up self-serve tea and coffee stations, and fridges stocked with yogurt, juice, or fresh fruits accessible to artists all day. These little touches, along with a generous meal, help artists feel looked after. A happy performer who’s been served a delicious home-cooked style meal is more likely to give an inspired performance that night.
Maintaining Allergen Logs and Dietary Restriction Management
Food allergies and special diets are common in any group, and performers are no exception. A festival’s catering team must be extremely diligent about allergen management – nothing will derail a performance faster than a musician suffering an allergic reaction or being served something they can’t eat. The best practice is to maintain detailed allergen sheets for every dish served. These sheets list all ingredients and highlight common allergens (like nuts, dairy, gluten, soy, shellfish, etc.) in each menu item. Post the allergen information prominently at the serving area and ensure that catering staff are knowledgeable about the ingredients. If an artist asks “does this sauce contain peanuts or sesame?”, the staff should be able to check the allergen log and answer confidently.
It’s wise to gather performers’ dietary needs well before the festival. During the advance planning (often via the artist’s hospitality rider or a form sent out by the festival), request information on any allergies (e.g. peanuts, tree nuts, shellfish), intolerances (e.g. gluten or lactose), or strict diets (vegan, vegetarian, halal, kosher, etc.). Keep a master list of these requirements and plan the menu to ensure everyone has a full meal option. For example, if the team knows a few performers are gluten-intolerant, they should provide gluten-free bread or pasta as an alternative. If some artists require halal or kosher food, there should be meals with permissible ingredients (or at least plenty of vegetarian choices, as these often satisfy those requirements).
Separate preparation areas and utensils are crucial to preventing cross-contamination. In a field kitchen setup, this can be challenging but it’s non-negotiable for safety. Use color-coded chopping boards and knives (a common professional kitchen practice) – for instance, dedicate one set exclusively to vegetarian and vegan food, another for meats, and another for allergens like nuts or seafood. If you’re preparing a nut-free meal for someone with a severe allergy, ideally cook it in a separate pan with utensils that haven’t touched any nuts (or thoroughly sanitise equipment before use). Label and segregate ingredients: keep allergenic items like peanuts or dairy well-contained and away from ‘safe’ foods. Something as simple as using separate squeeze bottles for regular soy sauce and gluten-free tamari, or clearly marking the vegan butter versus regular butter, can prevent mistakes.
Documentation is also part of allergen safety. Keep a log book to record any special meal prepared for specific individuals, noting what was served and confirming it met their requirements. This is helpful in case any question arises later – it’s a record that due diligence was done. In some countries, food safety regulations require allergen notices for catered events; even if not mandated for a private artist kitchen, adopting those standards is smart. It shows a level of professionalism and care. Major festivals known for their professional operations make allergen awareness a core part of their catering. For example, the catering team at Glastonbury Festival in England (one of the world’s largest greenfield music festivals) reportedly serves tens of thousands of meals to crew and artists over the weekend, and they design the menu to be well-balanced and inclusive – accommodating a wide range of allergies, intolerances, and special dietary requirements. This kind of attention to detail is what prevents medical emergencies and makes performers with dietary restrictions feel secure.
Finally, remember that dietary restrictions aren’t always medical – they can be ethical or personal. Treat them all with equal respect. If a performer has chosen a raw food diet or is strictly paleo, it might not be feasible to cater a special dish for that preference at a folk festival, but at least provide some suitable items (like plenty of fresh fruits and salads for a raw diet person, or plain roast meats and veggies for the paleo person). Communicate with those individuals; sometimes an artist with a very particular diet will be prepared to bring some of their own supplements or snacks, but they will appreciate the festival team’s effort to accommodate them. The bottom line is no performer should go hungry because “there was nothing I could eat” – thoughtful allergen management and menu planning will ensure that doesn’t happen.
Scheduling Meals Around Prayers, Fasting, and Performances
Unlike a normal restaurant or even the public food court at a festival, a performers’ kitchen needs to fit into the unique schedules of artists. Festival performers often have irregular hours – they might have an early soundcheck, a late-night set, or multiple appearances throughout the day. Additionally, some artists have daily routines that include religious practices (like prayer times) or even fasting periods (such as observing Ramadan or other fasts). A sensitive festival organiser will adjust meal schedules and practices to respect these needs.
Start by finding out the general performance and rehearsal schedules for all acts. From this, identify when the main meal times should be and who might miss them. If lunch is typically served 12:00–2:00 PM but half of the folk dance troupes are on stage or in workshops at that time, the organisers will need to offer them a meal either earlier or later. One approach is to keep the field kitchen open with extended hours or flexible serving times. For instance, the catering team might keep dinner service running for an extra hour if a headline band isn’t free until 8:30 PM. Alternatively, coordinate with stage managers to schedule short meal breaks for artists who have very tight itineraries. Some festivals prepare packed meals or snacks for performers who know they’ll miss the regular dining window – a musician can grab a boxed meal and eat when they get a moment.
Religious observances are another key consideration. If the festival coincides with Ramadan and includes Muslim performers or crew who are fasting from dawn until sunset, plan ahead to support them. This could mean arranging a late dinner after sunset specifically for them, complete with some gentle, easy-to-digest foods to break the fast (dates, soups, etc.), and an early breakfast before dawn if they are staying on site. Even outside of fasting, daily prayer times might affect when someone is available to eat. A devout artist might need to pray at sunset – the team can help by ensuring a meal is ready for them just before or after that time so they don’t finish the day hungry.
Similarly, be aware of performers who avoid eating right before going on stage (common with singers who don’t want a full stomach affecting their breath control, or dancers who don’t want to feel heavy while performing). Such artists might prefer to eat after their set. Scheduling in this context means the kitchen should remain somewhat adaptable. It’s wise to communicate: let artists know when meal services are officially available, but also let them know that if those times don’t work, accommodations can be made. Many festivals assign an artist liaison or hospitality manager who can coordinate between the kitchen and performers. For example, if a band is arriving late after a long flight, the artist liaison can request the kitchen to save some hot food for them even if it’s outside normal hours. Being accommodating in this way shows respect and care.
One tactic used by experienced organisers is implementing staggered meal times or a sign-up system. They might designate that Group A (performers in afternoon showcases) eats at 5:00 PM, and Group B (evening headliners) eats at 7:30 PM, etc. This staggers the rush and aligns with when those artists are free. However, flexibility is key – live events are unpredictable, and a delay in the program might push a meal later. The kitchen crew should be prepared to keep food warm or quickly reheat dishes as needed so that no matter when a performer comes in, they can get a nourishing meal.
Ensuring Hygiene and Food Safety in the Field Kitchen
Running a kitchen in a field or temporary venue does not excuse one from top-notch hygiene and food safety – in fact, it requires extra vigilance. A festival field kitchen might be set up in a tent, a trailer, or a makeshift structure on a farm, but it should operate with the mindset of a professional restaurant kitchen. Cleanliness is absolutely paramount and should be no different at a festival (www.festivalinsights.com). This was the advice of Mary Shelley-Smith, a veteran director from the festival catering company Eat to the Beat, and it holds true for every event, big or small. Keeping kitchens clean and safe protects not just the performers’ health but also the staff and the festival’s reputation.
So what does hygiene mean in a grassy field or backstage lot? First, ensure the kitchen setup has proper infrastructure: access to safe running water (or ample containers of potable water) for cooking and cleaning, refrigeration units (fridges or coolers with generators) to keep perishable food at safe temperatures, and equipment for heating food to the correct temperatures. Food storage must be meticulous – raw meats in coolers below 5°C (41°F) and separate from cooked foods, hot foods kept above 60°C (140°F) until served, and nothing left sitting out in the “danger zone” temperature range for too long. Use thermometers in refrigerators and warming ovens and log the temperatures periodically to ensure they stay in range.
A clean kitchen in a field setting requires constant housekeeping. Dust, mud, or pests can be challenges outdoors. Mitigate these by using ground cover or flooring in tents, keeping doors/flaps closed when possible, and storing ingredients in sealed containers. Regularly empty trash and food waste to outside bins far from the kitchen (to avoid attracting flies or rodents). Set a schedule to wipe down and sanitise surfaces, cutting boards, and utensils throughout the day – especially after preparing raw foods. All kitchen staff should be trained in safe food handling: frequent hand-washing (provide an easily accessible handwashing station with soap and water), wearing disposable gloves when appropriate (and changing them between tasks), and using hairnets or tying back hair. In many countries, temporary event food handlers are required to have a food safety certification; even if not required, it’s wise to have at least the head chef or kitchen manager certified and make sure everyone knows the basics of preventing foodborne illness.
Separate prep areas (as mentioned earlier for allergens) also relate to hygiene – e.g., a raw chicken chopping station should be distinct and sanitised before anyone uses that surface for vegetables. Colour-coded equipment helps here again. Keep raw ingredients, especially raw meat or eggs, away from ready-to-eat items. If the kitchen is handling a large volume of meals, consider a distribution line that minimizes handling (buffet style can work if you have staff serving portions, which also prevents dozens of people from touching utensils). If it’s self-serve, provide hand sanitizer at the entrance and maybe assign a staffer to encourage its use.
Outdoor weather can add complications to food safety. Heat waves can spoil food quickly – during hot weather, menus might need to be adjusted to avoid easily perishable dairy-heavy dishes, and extra ice and cold drinks should be on hand for hydration. In rain and mud, ensure the cooking area is protected from water ingress (nobody wants dirty water splashing into a pot) and that staff aren’t tracking mud into food areas. Windy conditions might require covers on dishes to keep dust or debris out. Essentially, plan for the elements: use tent flaps, fans or heaters, and safe flooring to maintain a clean environment. It’s also important to have contingency plans – for example, a backup generator for the fridges in case of power failure, and coolers with ice on standby.
Another factor is crew hygiene. Even in a field setting, the kitchen crew should have access to showers or at least daily clean clothes, since they’re handling food. Some festivals go the extra mile to provide proper accommodation for catering staff (like on-site cabins) rather than having them camp, specifically to ensure they can stay clean and rested. While not every event can do that, at least ensure the cooks can wash up and have clean aprons/uniforms each day.
Health and safety inspectors can and do visit festival sites in many jurisdictions. To avoid any issues, comply with local food safety regulations as if it were a permanent eatery. This can include having a printed food safety plan, keeping disinfectants and first aid kits on hand, and documenting that all gas burners and electrical appliances have been properly set up. It might seem tedious amid festival frenzy, but nothing will shut down the artist kitchen faster than a bout of food poisoning or a failed health inspection.
Gathering Feedback and Continuous Improvement
Even after serving the best meals possible, there’s always room to improve for next time. The best festival organisers treat performer catering as a continually evolving service, learning from each event. One powerful tool for this is feedback from the performers themselves. Gathering feedback can be informal – for instance, the artist liaison or hospitality team can chat with artists as they eat (“How was everything? Did you get enough? Any suggestions?”). Often, artists will be honest if something was lacking, and equally vocal with praise when they love the food. Take note of both. If a particular dish was a hit (“all the Scandinavian bands loved the fish pie, it ran out quickly”) or if something didn’t work (“the spicy option was too spicy for many”), these are insights for future menu planning.
Some festivals also use a short survey to get more structured input. A day or two after the festival (when the experience is fresh), organisers could email the performers a brief questionnaire about their hospitality experience, including meals. Ask questions like: Did the festival provide enough food and drink for you? How was the quality and taste? Did we meet your dietary needs? Is there any meal or food you particularly appreciated or would like to see next time? Keep it short and open-ended to encourage a response. They can include a friendly note expressing that the team truly values their input to make next year even better. Not everyone will reply, but even a handful of responses can reveal trends. For example, if multiple artists suggest having more late-night snacks available after the final performances, the organisers can plan to add that. Or feedback might highlight successes to repeat (e.g. “everyone loved the local bakery bread at breakfast – do that again!”).
When feedback is collected, act on it and also share it with the catering team. It’s motivating for cooks to hear that “the vegetarian curry was a big hit” or that a certain dessert made someone’s day. It’s equally important to address any negative notes: if a vegan performer felt the choices were limited, make it a goal to expand vegan offerings. If one person had an allergic scare (hopefully not, but say someone almost ate something with nuts unknowingly), that’s a red flag to tighten the allergen labeling and communication even further.
Also, consider involving performers in the planning creatively. Some festivals have even invited artists to share a favourite recipe in advance, which the kitchen then tries to cook for them – a very personal touch! At the very least, when a festival builds a reputation for caring about artists’ well-being, word gets around. Artists talk to each other, and festivals that consistently feed their performers well (and safely) become known and sought after. As Andy Marsh, a director of the Victorious Festival in the UK, famously said in praise of his catering team: “Our event marches on its stomach… [they keep]the troops fed and artists and divas happy with delicious, comforting food!” (www.greentealive.com). That kind of positive word-of-mouth is priceless.
In summary, treat the field kitchen as a core part of artist hospitality. It’s not an afterthought or a minor detail – it’s central to the performers’ experience at a folk festival. By serving thoughtful meals, respecting cultural and dietary needs, maintaining rigorous hygiene, adapting to schedules, and learning from each outing, the organisers cultivate an environment where artists feel valued. And artists who feel valued tend to deliver unforgettable performances, creating a win-win situation for them, the audience, and the festival organisers.
Key Takeaways
- Hearty, culturally respectful meals are a must: Provide nourishing food that sustains performers’ energy, and tailor the menu to respect cultural and dietary differences. A varied menu with local favourites and international options helps everyone feel at home.
- Allergen safety is non-negotiable: Maintain clear allergen logs for every dish and use separate prep areas/utensils to prevent cross-contamination. Know performers’ dietary restrictions in advance so no one is left without something safe to eat.
- Work around performers’ schedules and needs: Schedule meal service with flexibility for prayer times, fasting periods, or late performances. Offer to save meals or prepare to-go boxes so artists can eat when it suits their personal or religious timetable.
- Prioritise hygiene and food safety, even in a field: Keep the kitchen area clean, sanitised, and well-organised. Store and cook foods at proper temperatures, provide handwashing stations, and follow all standard food safety practices. A field kitchen should meet the same hygiene standards as any restaurant kitchen.
- Continuously improve through feedback: After the festival, gather input from performers about the catering. Use their suggestions to refine menus, scheduling, and services. Showing that the organisers listen and adapt will enhance the festival’s reputation and keep artists coming back for more.
27th September 2025