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This year’s Big Feastival brought us more sunshine, entertainment and irresistible food than we could have imagined. Take a look back on some of the highlights...

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Four zones. Three days. One epic event.

Another incredible year at the Big Feastival, bringing together thousands of like-minded people to enjoy the delicious food, get hands on in the kitchen and dance the night away.

Our four NEFF zones went down a storm, with hundreds of you using FullSteam ovens in our Cookaholics Cookery School, sharpening up your kitchen skills in our Skillery, immersing your children into the world of cooking in our Little Kitchen and learning from some of the biggest names in the industry on our Big Kitchen stage.

Cookaholics Cookery School

Our Cookaholics Cookery School gave participants the opportunity to get hands on with our NEFF Slide&Hide® ovens with FullSteam and new FlexInduction hob with TwistPad® Fire.

With the support of Tante Marie Culinary Academy, we successfully demonstrated how simple and delicious cooking with steam really is with our Marinated Asian Chicken with Noodles recipe, whilst showing the how flexible and quick making canapés can be with our Goat’s Cheese and Beetroot Blini recipe.

Our Marinated Asian Chicken with Noodles and Goat’s Cheese and Beetroot Blini recipes are available for you to recreate at home. Simply download our Big Feastival Recipe Collection.

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Little Kitchen

The Little Kitchen brought joy to many children’s faces during the Big Feastival weekend.

As well as learning all about natural, home-grown ingredients whilst they picked their own vegetables with the Royal Agricultural University, the children got well and truly stuck into preparing and cooking their dishes with the help of Hobbs House Bakery and NEFF.

The hugely popular Carrot and Beetroot Muffin and Falafel and Yoghurt Dip recipes are also available for your little ones to recreate at home. Just download our interactive Big Feastival Recipe Collection for the video tutorials and full recipes.

View Recipes


This year, we introduced our brand new NEFF Skillery zone to the Big Feastival. This specialist zone focussed on teaching specific kitchen skills, including butchery, fish mongery and vegan cooking.

With demonstrations from experts at Daylesford, Vegan Life and our very own NEFF culinary team, participants learned the tricks of the trade first hand and had the opportunity to ask our experts their burning questions.

And to top the experience off, our rooftop viewing platform above the Skillery was the perfect setting for participants to taste the dishes whilst overlooking the main stage.

Big Kitchen

Bigger and better than ever, our Big Kitchen stage hosted an array of industry experts drawing in the crowds, including Jamie Oliver, Nathan Outlaw, Candice Brown and Olia Hercules.

We also saw our Next Cookaholic 2017 finale take place on the Saturday afternoon. Finalists Jess Colmer and Jane Sarchet went head-to-head with a live cook-off, creating their take on a one-pot dish inspired by last year’s winner, Nicky Corbishley. The extremely tight audience vote resulted in Jane Sarchet taking the crown as our Next Cookaholic 2017 winner.

You can view Jane’s winning, Asian Duck Pappadelle, recipe in our Big Feastival 2017 NEFF Recipe Collection.

Download Recipe Collection

Big Feastival 2017 NEFF Recipe Collection

Our Cookaholics Cookery School and Little Kitchen recipes were hugely popular over the course of the Big Feastival weekend, with fully booked classes on all three days and hundreds of happy cooks. We also created five indulgent, festival-inspired recipes prior to the show which our NEFF Bake It Yourself social community loved!

So, in celebration of a fabulous weekend of fantastic food, we’ve compiled all our Big Feastival recipes together in one interactive Recipe Collection book.

Our Partners

A huge thank you to our highly experienced Big Feastival partners: Daylesford, Tante Marie Culinary Academy, Hobbs House Bakery and Vegan Life. Whether it was perfecting baking techniques, learning new and innovative kitchen skills or teaching the little ones about the world of cooking, our partners were there to help!

Tante Marie

Founded in 1954, Tante Marie is the country’s longest established cookery school. Not only does the school run professional chef courses, such as Cordon Bleu Diploma qualifications, they also offer a range of lifestyle courses, including weekend, evening and children’s cookery classes, through the Tante Maria Culinary academy.

Hobbs House Bakery

Hobbs House Bakery has a long and fascinating heritage, dating back to 1920 as a family run business. Still to this day, the bakery uses their 61 year old, award winning sourdough recipe, they also swear upon the traditional overnight methods to produce the best bread.

There are now four Hobbs House Bakery shops in different Cotswold towns, however this isn’t all they offer. With a range of master classes available in different skills, including bread making, butchery, pastry and children’s courses, you can learn firsthand from the masters themselves.

Daylesford Cookery School

Guest partners, Daylesford Culinary Academy, will be running one very special session per day on our NEFF Skillery Zone.

Daylesford’s picturesque 2350-acre farm is the perfect setting for any cookery class, and particularly those with a passion for fresh and organic ingredients. Their talented team of chefs are specialists in a variety of skills, and offer an array of full day, half day and evening courses, from Quick and Simple Suppers to Sustainable Seafood or Artisan Bread Making. All ingredients used are sourced directly from the Daylesford farm, including organic cheeses, meat, fruit and vegetables. Whether you are a beginner or an experienced cook, you are sure to find a class that suits your needs.

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Vegan Life

Vegan Life magazine is the UK's first vegan consumer magazine, highlighting the positive aspects of a plant based diet with an aim of encouraging positive social, environmental and ecological changes. Plant based cooking offers an opportunity to experiment with flavours as well as use new ingredients and techniques to create truly flavoursome plates of food. With over 20,000 edible plant varieties, creating delicious and nutritious recipes is limitless.

During the course of the Big Feastival weekend, Vegan Life’s Christophe Vigié will be running sessions on the NEFF Skillery Zone, showcasing how easy it is to replace traditional dairy products with plant based alternatives.

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