Thom Bateman is gearing up for a summer of festivals and is set to take the Big Feastival stage next month.
Thom Bateman is one of the UK’s most dynamic chef-founders, an unlikely fine-dining success story who first made waves when he was thrust into the role of head chef at a Latin American restaurant at just 18 - despite having no formal experience.
Big Feastival is one of the UK’s most loved summer events, celebrated for its unique blend of culinary excellence, live music, and family-friendly fun.
Thom made his television debut on BBC’s Great British Menu in 2023 and although he didn’t win, the appearance raised his national profile. That same year, The Flintlock was added to the Michelin Guide.
The Staff Canteen sat down with Thom to talk all things festival.
What/who made you decide to become a chef?
I’ve been obsessed with food since I was some boy, always cooking and wanting to get better – this naturally led me to a career in food.
This is one of the UK’s most loved food and music festivals - what makes Big Feastival special for you?
I have always watched from afar wishing I was there it looks like an incredibly special event that I’m very excited to be a part of.
How does cooking
in a festival environment compare to your kitchen at home or at The Flintlock?
I’m a natural show off so cooking to show people what I can do in environment is something I get a buzz from – all eyes on you adds a little extra pressure but that’s a lot of fun!
What are you most looking forward to sharing with people at Big Feastival this year?
I love sharing my story and talking about how we started at nothing and ended up here.
Is there a dish or ingredient you’re particularly excited to showcase on stage?
Memory and nostalgia is so important in my food so showcasing a dish inspired by family and holidays is going to be really cool – think upscaled seafood platter by the sea.
How important are events like Big Feastival for keeping food culture vibrant in the UK?
It is massively important that we continue to promote all things hospitality in any form, we have a scene in the UK that is huge but needs some love.
Are there trends you’re noticing in what festival-goers are excited about right now - street food, sustainability, seasonal cooking?
For me it’s the huge variety available right now, gone are the days of greasy cheap burgers and all for the better!
