Hidden Hut Feast Nights are without question one of the most magical, most talked-about food experiences in the whole of the United Kingdom. Held on the clifftop above Porthcurnick Beach on Cornwall’s breathtaking Roseland Peninsula, these outdoor wood-fired feasts sell out within minutes every single month.
One dish. One night. Communal tables, sea air, open flames, and the kind of food that makes people plan their entire Cornish holiday around a single email notification.
Hidden Hut Feast Nights are ticketed open-air evening dining events hosted at The Hidden Hut, a small wooden beach kitchen perched above Porthcurnick Beach on the Roseland Peninsula in south Cornwall.
They run from late spring through to early autumn, typically between May and September each year, with around three to four feast nights held per month.
The concept is beautifully simple and brilliantly executed — one dish, cooked outdoors over wood fire or charcoal, served to a gathering of guests seated at communal long tables with the sound of the sea below and the Cornish sky overhead.
The Hidden Hut was founded by chef Simon Stallard and his partner Jemma Glass with a deeply rooted belief in honest, seasonal, community-driven food.
The feast nights emerged from that philosophy — not as a restaurant service but as a celebration of what Cornwall’s coastline, farms, and fishing boats can produce at their very best.
Every single feast is different. The menu is never repeated exactly. The produce comes from the doorstep — day boats, local farms, hedgerow foraging, and trusted seasonal suppliers on the Roseland Peninsula.
Hidden Hut Feast Nights are not just popular — they are famously, almost mythologically hard to get tickets for.
Tickets go on sale via Eventbrite at exactly midday on the 1st of each month, for all feast nights taking place that month.
Most dates sell out within minutes. Some nights, particularly the iconic Lobster and Chips feast, are gone in under 60 seconds.
Locals have WhatsApp groups specifically coordinated to hit the booking page the moment it opens. Visitors from across the UK plan their entire Cornwall holiday dates around when feast tickets become available.
This is, as one regular described it, “like Glastonbury — but the tickets are about £20 and the food is arguably better.”
The Hidden Hut sits on the National Trust coastal path between Portscatho and St Mawes on the Roseland Peninsula, overlooking the golden sands of Porthcurnick Beach.
The address is: Porthcurnick Beach, Rosevine, Nr Portscatho, Truro, TR2 5EW.
The building itself is a small, unassuming wooden structure that you could easily miss if you did not know it was there. That is entirely intentional.
| Travel Method | Route Details |
|---|---|
| By Car | Park at Porthcurnick Beach Car Park, then short coastal path walk to the hut |
| On Foot | Walk from Portscatho along the coastal path; scenic 20-minute walk |
| By Bike | Cycle to Portscatho then coastal path on foot |
| By Bus | Limited rural bus services to Portscatho; check local timetables |
| Nearest Town | Portscatho (0.5 miles); St Mawes (3 miles) |
There is no phone signal at the hut. There are free public toilets on site. The beach and hut are fully dog friendly year-round.
Porthcurnick Beach is one of the most sheltered and scenic coves on the south Cornwall coast.
The hut sits just above the tideline, with long communal tables facing the bay. On clear evenings, feast guests watch the sun dip below the headland while smoke rises from the open fire and the smell of whatever is roasting drifts down the coastal path.
Some of the most atmospheric feast nights have taken place in driving rain, with guests wrapped in waterproofs and woolly hats, declaring it one of the best evenings of their lives.
The location does not perform magic. It simply provides the conditions for it.
The Hidden Hut’s summer 2026 feast calendar will be released in spring 2026, with tickets going live at midday on the 1st of each month via Eventbrite.
The feast season typically runs from May through September, with three to four feast nights per month.
| Month | Ticket Release Date | When to Book |
|---|---|---|
| May | 1st May 2026 at 12:00 noon | Be online by 11:55am on 1st May |
| June | 1st June 2026 at 12:00 noon | Be online by 11:55am on 1st June |
| July | 1st July 2026 at 12:00 noon | Be online by 11:55am on 1st July |
| August | 1st August 2026 at 12:00 noon | Be online by 11:55am on 1st August |
| September | 1st September 2026 at 12:00 noon | Be online by 11:55am on 1st September |
Critical Rule: The Hidden Hut advises against planning travel, accommodation, or other arrangements around a specific feast night until you have a confirmed ticket in hand. Tickets sell out too fast for accommodation to be booked speculatively.
The Hidden Hut releases its full season calendar each spring via its official newsletter.
Sign up at hiddenhut.co.uk to receive the feast calendar directly by email the moment it is published.
This is the single most important step for any first-timer — without the newsletter, you are relying on social media which is always slower than a direct email notification.
Every Hidden Hut Feast Night is centred on one dish, cooked over wood fire or charcoal, using the best of what is available locally and seasonally.
Here is a representative selection of dishes from past feast seasons that give a vivid picture of the range and ambition of the menu.
| Feast Name | Menu Details |
|---|---|
| Lobster and Chips | 100 whole Cornish lobsters grilled over coals, served with chips, salad, and garlic aioli |
| Megrim Sole Night | Day boat megrim sole fillets baked over beechwood coals with dauphinoise chips, smokey peas, and brown shrimp butter |
| Crab and Shells Feast | Locally caught crab, mussels, clams, squid and hake in wood-roasted fennel broth with saffron potatoes and sourdough |
| Coconut Masala Broth | Day boat white fish and shells in smokey coconut masala broth with pickled samphire and Portscatho crab fritters |
| Wood-fired Seafood Paella | Choice of seafood, chicken, or vegetable paella cooked in 1.2m pans over open wood fire |
| Feast Name | Menu Details |
|---|---|
| Slow-roasted Spring Lamb | Carwarthen Farm lamb shoulder slow-roasted for 12 hours then finished over almond wood, with smoked aubergine tagine and flatbreads |
| Roseland Duck | Free-range duck roasted over cherry wood with Kea Plum gravy, Roseland summer greens, and duck fat potatoes |
| Flat Iron Steak Night | Flat iron steaks braised and finished over beech and apple wood with potatoes, greens, and salsa verde |
| Pork Belly Finale | Slow-roasted pork bellies finished over apple wood with crispy crackling, braised fennel, hispi cabbage, and confit apple |
| Sticky Ribs and Pulled Pork | Slow-smoked ribs and pulled pork with seasonal accompaniments |
The Hidden Hut never repeats a feast menu exactly, even when returning to the same protein or theme.
Every iteration reflects what is best on that specific day — what the day boats caught that morning, what the Roseland farms have harvested that week, what the hedgerows and tidal pools can offer.
This is not menu planning in the conventional sense. It is responsive, instinctive, seasonal cooking at its most honest.
Getting Hidden Hut Feast Night tickets requires preparation, speed, and ideally a reliable internet connection.
Here is the complete step-by-step process for securing your spot in 2026.
Visit hiddenhut.co.uk and subscribe to the newsletter.
The feast calendar for the full season is released each spring. Newsletter subscribers are the first to see it.
All Hidden Hut feast tickets are sold exclusively through Eventbrite.
Create your account before the 1st of the month. Pre-fill your payment details. Log in and have the page ready by 11:45am on release day.
Tickets go live at midday precisely — 12:00 noon — on the 1st of each month.
Being five minutes early gives you time to navigate to the correct event listing before the rush begins.
Do not spend time reading descriptions or debating dates when the page goes live.
Have your preferred dates selected in advance. Add to cart, proceed to payment, and complete the transaction as fast as possible.
Once you have a confirmed ticket, then — and only then — book your accommodation, travel, and other activities around that date.
| Tip | Why It Helps |
|---|---|
| Use a desktop computer rather than mobile | Faster navigation and checkout process |
| Have Eventbrite pre-loaded in your browser | Saves critical seconds at noon |
| Set a phone alarm for 11:55am | Prevents missing the window entirely |
| Refresh the event page at 11:59am | Some dates appear a minute early |
| Have a backup date in mind | Preferred nights often sell before alternates |
| Join local Cornwall Facebook groups | Occasionally cancelled tickets are re-listed here |
The Hidden Hut Feast Night is a bring your own experience in the most literal sense.
The team provides the food, the fire, the cooking, and the atmosphere.
Everything else is down to you.
| Item | Notes |
|---|---|
| Plates and bowls | The hut provides food only — your crockery, your choice |
| Cutlery | Forks, knives, spoons — whatever the feast requires |
| Glasses or cups | For your own drinks |
| Drinks | The hut is unlicensed; bring your own wine, beer, or non-alcoholic drinks |
| Bottle opener and corkscrew | The hut has openers available but bring your own to be safe |
| Warm layers | Even summer evenings on the Cornish coast turn cold quickly |
| Waterproof jacket | Feasts never cancel for rain — guests need to be prepared |
| Blanket or cushion | Long communal bench seating benefits from added comfort |
| Torch or phone light | The coastal path back to the car park is dark after sunset |
| Cash or card | For any daytime café purchases before the feast |
| Something to carry it all | A rucksack or picnic basket keeps everything organised |
There are a few things that are genuinely not needed and better left in the car or at the cottage.
Candles are popular among prepared regulars — artificial candelabras have been spotted at long tables on feast nights. Just be mindful of wind on the clifftop.
High heels and formal shoes are not advisable. The coastal path is uneven and the atmosphere is entirely relaxed and casual.
Very large cool boxes can be cumbersome on the coastal walk down to the hut. A smaller insulated bag for drinks works better.
Feast nights at the Hidden Hut are unlike any restaurant dinner you have experienced before.
Long tables are set up in the open air above the beach, sometimes covered with white tablecloths, sometimes bare wood, always surrounded by people arriving from every direction carrying hampers, rucksacks, and bags full of the evening’s provisions.
Guests typically arrive from around 7pm, with the food served when it is ready — usually as the sun begins to drop towards the horizon.
The atmosphere is immediately convivial. Strangers become table companions. Conversations about where you are from, how you heard about the feast, and how many times you have managed to get tickets before all begin naturally.
Local regulars are a recognisable breed — they arrive with side dishes, fresh flowers in jam jars, good wine already chilled, and occasionally a hurricane lamp for the walk home.
When the feast is ready, a shout goes up from the kitchen.
Guests form an orderly, good-natured queue. Each person receives a full portion of the night’s single dish — no menu, no options in most cases, no substitutions.
The plate that comes back is always more than expected. Portions are generous. The quality is extraordinary given the simplicity of the setting.
The atmosphere after eating is genuinely one of the most memorable parts of the night.
With no pressure to leave, no bill arriving, and no next table waiting, guests linger over the last of their wine and watch the Cornish coast settle into darkness.
The walk back along the coastal path by torchlight — sometimes with a hurricane lamp borrowed from the kitchen — is a fitting end to an evening that feels entirely removed from ordinary life.
For those who cannot secure feast night tickets, the Hidden Hut also runs Beach Breakfasts — a morning version of the feast format on selected early summer dates.
Beach Breakfasts follow the same one-dish, communal, wood-fired format as feast nights but take place at sunrise or early morning, with guests watching the bay wake up rather than watching it fall asleep.
These events are equally popular and equally difficult to get tickets for, using the same Eventbrite system and the same monthly release schedule.
| Feature | Feast Nights | Beach Breakfasts |
|---|---|---|
| Time of Day | Evening | Early morning |
| Season | May–September | Selected spring/summer dates |
| Atmosphere | Sunset, golden light, stars | Sunrise, mist, morning calm |
| Menu Style | Hearty mains — meat, seafood | Breakfast-focused dishes |
| Ticket Competition | Extremely high | Very high |
| Frequency | 3–4 times per month | Less frequent than feast nights |
Both events sell out. Neither can be walked into without a pre-purchased ticket.
While feast night tickets are notoriously hard to secure, the Hidden Hut’s daytime café requires absolutely no booking at all.
Open seven days a week from 10am to approximately 4–5pm during the main season (late March to late October), the café serves a daily-changing menu of seasonal dishes to take away onto the beach or enjoy at the outdoor tables above the bay.
The daily menu is chalked on the blackboard each morning and changes based on what is fresh that day.
Regular offerings across the season include smoked haddock chowder with crusty bread, coconut chickpea dahl with mint raita, wood-fired seafood paella, beach salads with local cheese, Cornish pasties, salt hake with spring vegetables, fresh cakes and home-baked goods, and locally made organic ice cream.
No reservations. No phone bookings. No advance ordering.
Turn up, join the queue (which on busy summer days can be 20–30 minutes), order at the hatch, and collect your food to eat wherever you can find a spot.
Every Sunday during the spring and autumn seasons, the hut runs a special Soup Sunday offering.
This is one of the quieter, more contemplative ways to experience the hut — a warm bowl of something seasonal, enjoyed on the clifftop above the beach on a grey autumn morning, is a deeply Cornish experience in its own right.
The Hidden Hut is owned and run by Simon Stallard and Jemma (Jem) Glass, a couple deeply embedded in the Roseland Peninsula community.
Simon is the chef — the creative force behind every feast menu and the daily café dishes. His approach to cooking is rooted in deep knowledge of local produce, classical technique, and the confidence to let genuinely good ingredients speak for themselves.
Jemma is the host — the personality and warmth that sets the tone for every interaction at the hut, from the counter at lunchtime to the long communal tables at feast nights.
Together they have transformed what was a simple coastal walker’s snack shack into one of the most celebrated food destinations in the United Kingdom, with features in national newspapers, television appearances including ITV’s Cornwall with Caroline Quentin, and a following that spans from Cornwall locals to food enthusiasts travelling specifically from London, Europe, and beyond.
The Hidden Hut consistently receives exceptional reviews across TripAdvisor, Google, and food media publications.
Guests consistently cite three elements that make the feast experience unforgettable: the quality of the food, the uniqueness of the setting, and the atmosphere created by strangers sharing a communal table under the open Cornish sky.
The hut has been praised by food writers, featured in The Times, The Guardian, Olive Magazine, and Time Out, and endorsed by public figures including comedian and presenter Dawn French, who lives locally in Cornwall.
One guest described the evening as “a magical evening listening to crashing waves, a lone anchored yacht, great food, a red harvest moon and a galaxy of stars.”
Another wrote of the experience as “hospitality in its truest form — community, fire, and food that makes you genuinely grateful to be in Cornwall.”
First-timers consistently report being stunned by how much atmosphere a simple outdoor hut can generate.
Regulars report returning year after year, trying different feasts, introducing friends and family, and building the Hidden Hut into an annual Cornwall tradition.
Each month of the feast season has a distinct character shaped by the weather, the available produce, and the crowd composition.
May marks the beginning of the feast calendar and carries a particular energy as the season awakens.
Dishes in May tend to draw on spring produce — lamb from Roseland farms, spring greens, early season seafood from the bay.
The weather is more unpredictable in May but the crowds are slightly thinner than peak summer, making this one of the best months to experience the hut without the full intensity of July and August.
June and July are the heart of the feast calendar and the hardest months to get tickets for.
Summer produce is at its peak. Seafood is abundant. Day boat catches are at their freshest and most varied.
The evenings are long, the sunsets spectacular, and the atmosphere at feast nights during these months is the most electric of the entire season.
August brings families, school holidaymakers, and the largest crowds of the season.
Feast nights in August are intense and joyful. The communal tables fill with a particularly diverse mix of guests — multi-generational family groups, couples celebrating anniversaries, solo travellers who managed to secure a single ticket.
September is considered by many regulars to be the finest month for a feast night.
The summer crowds begin to thin. The produce shifts to heartier autumnal dishes — shells and claws in fennel broth, slow-roasted lamb shoulders, warming pork belly finales.
The light changes. Sunsets arrive earlier and are often more dramatic. The sea begins to feel wilder.
The September feast finale — traditionally a pork belly night with apple wood smoke — has become something of a beloved seasonal ritual for returning guests.
Given the Hidden Hut’s advice against booking accommodation before securing tickets, here is a practical guide to where to stay once your ticket is confirmed.
| Type | Distance | Notes |
|---|---|---|
| Self-catering cottages in Portscatho | 0.5–1 mile | Best option; walk to the hut and back |
| Self-catering in Rosevine | 0.3 miles | Extremely close; short coastal path walk |
| Glamping near Portscatho | 1–3 miles | Seasonal availability; check ahead |
| Holiday parks near St Mawes | 3–5 miles | Wider availability; car needed |
| B&Bs in Portscatho and surrounds | 0.5–2 miles | Limited supply; book well in advance |
| Hotels in St Mawes | 3 miles | Good availability; short drive or taxi |
Staying within walking distance of the hut is strongly recommended for feast nights. The coastal path walk back after dark is part of the experience — but not if you need to drive.
Tickets for each month go on sale at exactly midday on the 1st of that month via Eventbrite. The 2026 feast calendar is released in spring, so sign up to the Hidden Hut newsletter at hiddenhut.co.uk to receive it the moment it is published.
Feast night tickets typically cost between £18 and £30 per person depending on the feast, with premium feasts like the famous Lobster and Chips night priced at the higher end of that range.
Yes — the Hidden Hut never cancels a feast night due to weather. Feasts go ahead whatever the forecast says, so bring waterproof layers and warm clothing regardless of how sunny the morning looks.
Bring your own plates, cutlery, glasses, drinks (the hut is unlicensed so BYO alcohol is encouraged), warm layers, a waterproof jacket, and a torch for the walk back along the coastal path after dark.
The Hidden Hut tries to cater to dietary needs where possible. Some feasts, like the wood-fired Seafood Paella, offer vegetable options. Check individual feast listings on Eventbrite for specific allergen and dietary information before booking.
The Hidden Hut is at Porthcurnick Beach, Rosevine, Nr Portscatho, Truro, TR2 5EW. Park at Porthcurnick Beach Car Park and follow the National Trust coastal path to the hut, which sits just above the beach on the headland.
Yes — both the hut and Porthcurnick Beach are dog friendly all year round. Dogs are welcome at feast nights provided they are well-behaved around communal tables and other guests.
No booking is needed for the daytime café, which is open seven days a week from 10am during the main season. Simply turn up, queue at the hatch, and order from the daily blackboard menu.
The Hidden Hut is owned and run by chef Simon Stallard and his partner Jemma (Jem) Glass, who have built the hut from a simple coastal café into one of the most celebrated food destinations in the United Kingdom.
Without any doubt — yes. Guests overwhelmingly describe feast nights as one of the most memorable dining experiences of their lives. The combination of extraordinary local food, a breathtaking coastal setting, communal atmosphere, and the romance of open-fire cooking makes these evenings genuinely unlike anything else available in the UK.
Hidden Hut Feast Nights represent something rare in modern food culture — an experience that is completely uncomplicated and completely extraordinary at the same time. No restaurant service.
No printed menu. No wine list. Just one dish, cooked with exceptional skill and care over an open fire on a Cornish clifftop, shared with strangers who quickly stop feeling like strangers.
The 2026 feast season calendar will be released in spring, with tickets dropping at midday on the 1st of each month via Eventbrite. Sign up to the Hidden Hut newsletter, set your alarm, and be ready at 11:55am because these tickets disappear faster than almost anything else in British food culture.
When you do get one, pack your plates, bring something good to drink, dress warmly, and prepare for an evening that will permanently raise your standard for what an outdoor meal can be.