Producing zero waste and helping to reduce the environmental impact of other bars, Trash Tiki is unapologetically different and will bring a one of a kind bar to PX+ Festival in August.
Kelsey + Iain are heading up all our bar operations for the festival and putting zero waste on the main bar menu by default.
“We wanted to inject a little fun back into sustainability and show people that it doesn’t take a complete overhaul to make a difference,” Kelsey Ramage.
The purpose of taking Trash Tiki around the world is to see how cuisines and cultures waste different flavours by putting them in the trash rather than using them,” Iain Griffiths.
In March of 2017 the duo paired up as beverage directors for wastED, a pop-up led by chef Dan Barber of Blue Hill farms.
The two have been touring with Trash Tiki since June, hitting 32 cities globally in Asia, North America, South America and Australia.
Trash Tiki are bringing their friends with guest bartenders and bars every day as well as pop-up bars. More coming soon....
Two Tribes Brewery will be at PX+ Festival with Island Records, serving their collaboration ‘Island Records Session IPA’ alongside Two Tribes ‘Material World’ American Pale Ale and a PX+ Festival special ‘Mouthful of Pils’ unfiltered Pilsner.
Island Records are also curating the music line-up on Sunday 26th August with headline artists performing intimate acoustic sets. Artists will be announced very soon!
In a stripped back setting of a hay strewn shack – the Experimental Barn will be born! The Experimental Group will do what they do best…hosting some stylish shindigs accompanied with some delectable drinks!
From 6pm until late the group will be stirring up the festival in their je ne sais quoi style – with Maxime Potfer the group Drinks Director and Johannes Hartmann Maitre D’ extraordinaire of the Henrietta Hotel at the helm of the Experimental Ship. With the help of some of their Parisian bartenders from their first hospitality venture ‘Experimental Cocktail Club’ – which changed the face of the hospitality scene in Paris.
With 19 internationally acclaimed cocktail bars, restaurants, wine bars, hotels and now members club across Paris, New York, Ibiza and London, Experimental Group - founded by childhood friends Romée de Goriainoff, Pierre-Charles Cros and Olivier Bon, along with Xavier Padovani who became a partner in 2010 with the addition of London’s Experimental Cocktail Club - continue to set their sights further afield, with their first Chalet venture this December in Verbier.
Experimental Group want to demonstrate their love of the industry and are super excited to be part of the original PX plus initiative – hands together for hospitality!
Silly Moo Cider is an unusually civilised farmhouse cider made on our family-run farm in Sussex. The recipe for our slightly sparkling cider is pure and simple; 100% fresh apple juice, and all of our apples come from Sussex - either homegrown or donated at our annual apple swap. We cold ferment our apples over winter and then filter rather than pasteurise, to maintain the intensely fresh apple flavour. After pressing, we feed our cattle the left over apple pomace, which they get very excited about - hence the name..!