Schedule revealed for 54 Degrees North fire-cooking weekend in Penrith

This weekend will see the 54 Degrees North festival kick off at Into the Woods in Penrith, with some leading British ‘fire chefs’ cooking up a feast.

Events get underway tonight (May 5), from 5pm till late, with a sold-out table with Michelin-starred Paul Leonard.

Meanwhile, Lakes Brew Co will be serving their award-winning beers, Milestone Wines will be dealing with the bubbles, and for food, Yonder, Elote & Chuck, Char/Kol will be serving street food like tacos, pizza, hot dogs, and burgers.

Gonzalo Guzman (Image: Gonzalo Guzman)

DJ Jonny Williams will be blasting tunes throughout the night, accompanied by saxophonist Emma Howarth.

Saturday sees River Cottage’s Steven Lamb take to then main stage to share in demos and conversations with chefs, butchers, and farmers throughout the day, covering the arts of fermenting, charcuterie, pickling, butchery, and more.

The coronation will be live-streamed from 10am, and cocktails will be served.

Doors open at 9am on Saturday to non-campers and events start at 10am.

Gourmet breakfast sandwiches will be served along with speciality coffee from True North.

At 1pm, Black Bull’s Nina Matsunaga takes to the coals, and in the main arena, Phil Corrie of Restaurant 1863 will serve a steak dish.

There’s a children’s area with activities like face painting, bouncy castles, inflatable slides, fire jugglers, cooking for kids, and kids’ camp activities to keep them busy.

Michelin-starred Ryan Blackburn to the main stage at 2pm with a ‘fireside chat’ about all things Herdwick.

At 5pm, the anticipated 24-hour whole smoked Dexter is revealed.

The weekend’s live music comes from Bloaters Blues Buddies, playing classics, and Hope Winter will perform with The Hi-Tones to serve up some bangers.

54 Degrees North at Into the Woods, Penrith (Image: Into the Woods)

The final day, Sunday, will see a BBQ brunch served from 10am by Michelin-starred Ben Queen-Fryer from The Dog and Gun.

At 2pm, Char/Kol will serve sharing platters of mixed grilled and smoked meats.

Ryan Blackburn returns at 4pm to serve up the ultimate smoked lamb shoulder kebab.

There are over 40 fire dishes being cooked over the weekend using locally sourced rare and heritage breed animals.

As the weekend’s fires begin to cool, a generous helping of 30-hour slow-cooked smoked Massaman curry, made with Dexter cheek, shin and oxtail will be served up, rounding off the weekend with a nose-to-tail dish.

For more festival information, visit https://fiftyfourdegreesnorth.co.uk.