FESTIVAL-goers are in for a feast at Camp Bestival 2014.

Organisers have handpicked a group of chefs, street vendors and ‘creative food makers’ from across the UK to create The Feast Collective.

They say the aim is to surprise, delight and entertain with food and bring flavours to Dorset that we might not be expecting.

One vendor, Mark Wright, says he’s going to bring ‘fresh, surprising Indian flavours’ to Lulworth Castle.

He started Rola Wala two years ago after travelling through India.

He said: “I have always loved Indian food, which is why I went in the first place.

“But what I experienced was a completely different taste to the traditional British version of Indian food.

“Here you might go to a curry house after a few pints and have a dish that’s very heavy and saucy.

“And actually, food eaten in India is very fresh and healthy.

“I wanted to take all the flavours I fell in love with and bring them back here.”

Mark runs his business in London and says he hopes Dorset will be just as open to trying new flavours.

He said: “Coming to a festival is really interesting for us because although it works in London, it’s very different to what you might traditionally get in Dorset.

“But people are always up for trying something new at festivals.

“I’m really excited about bringing a different offer.”

Who else is part of The Feast Collective? Here are some to look out for:

Crayfish Bob: Bob says: “I started Crayfish Bob in order to create a UK market for the tasty invasive species crayfish that inhabit our waterways.

“The government line remains: ‘There is no cost effective solution to the crayfish problem.’ “We use crayfish of all sizes in our popular dishes from Louisiana, and beyond. The more we can sell, the more crayfish we can remove from the environment.

“The business has built over the years. We now remove many tonnes each year.

“Meanwhile the government’s best solution is to spend bundles of taxpayers’ money on supplying volunteers with traps, at just a handful of sites.

“Their total annual catch only amounts to a few hundred kilos, at best. All crayfish caught have to be destroyed at the side of the waters.”

Wholefood Heaven: A husband and wife team who use unrefined and unprocessed ingredients and environmentally-friendly packaging.

She is a homeopath; he is a chef who teaches vegetarian cookery at Leith’s School of Food and Wine. They were featured as a case study by the North London Waste Authority for efforts to reduce waste and operate a sustainable business.

The Cake Shop Bakery: Brother and sister David and Lindsay took over the bakery from their parents, who took it on from their grandparents.

It was named the country’s best bakery in ITV’s Britain’s Best Bakery.

Knackered Mothers’ Wine Club: Helen McGinn is the author of award-winning wine blog – and now book – The Knackered Mother’s Wine Club.

She has a weekly wine column in the Daily Mail and appears on TV as the resident wine expert for The Alan Titchmarsh Show.

She’s won numerous awards for her blog, including Fortnum & Mason’s Online Drinks Writer and Red magazine’s Hot Women Award for Best Blogger.

Helen spent almost a decade sourcing wines around the world and now she runs her own wine business. 

Here is a recipe from Food Collective member A Girl Called Jack: Turkey Meatballs

Jack Monroe says: “Like with traditional Italian meatballs in tomato sauce, I suggest tipping some chopped tomatoes into the frying pan to heat through for five minutes along with the cooked meatballs at the end. You can then serve this atop a pile of spaghetti. Makes 20 meatballs.

1 x 400g tin of baked beans or haricot beans
1 onion
1 chilli
1 slice of bread
a handful of fresh parsley
1 tablespoon flour, plus extra to shape the balls
500g turkey mince
2 tablespoons oil

Drain and rinse the beans, put into a small saucepan and cover with water.

Bring to the boil then reduce to a simmer and cook for 5 to 10 minutes until tender. Drain the beans and tip into a mixing bowl, then mash to a pulp.

Peel and finely chop the onion and finely chop the chilli, and toss into the mixing bowl with the bean pulp.

Grate in the bread, finely chop the parsley and add that too. Add the flour and stir to combine.

Add the mince and mix well.

With lightly floured hands to prevent sticking, form the mixture into balls. Around 1 tablespoon of mixture will make a decent sized meatball. For little mouths, use a teaspoon.

Fry the meatballs in the oil in a frying pan for 10 minutes on a medium heat.

Tip: Make leftover meatballs into a delicious Greek stew by putting them into a pan with white beans, chopped onion, a little paprika and chicken stock to cover. Add fresh thyme leaves, simmer for 20 minutes.