Plant-based chef, recipe writer and cookbook author Christina Soteriou is bringing her bold, veg-first cooking to Big Feastival this weekend, joining a packed culinary line-up at Alex James’ Farm in the Cotswolds.
Christina will be cooking live on The Fire Pit, one of Big Feastival’s food stages, where chefs take their cooking outdoors and over the flames. It’s a fitting setting for a chef whose food is all about getting maximum flavour from vegetables and making plant-based cooking feel exciting, generous and accessible.
Inspired by her Greek Cypriot heritage and the flavours of the Mediterranean and Middle East, Christina has built a following for colourful, produce-led recipes designed to encourage people to eat more plants – whether they consider themselves vegan or not. Her career has taken her from running a catering business in Cyprus to working in the kitchen at London restaurant Bubala and developing recipes for food platform Mob.
In 2025, she released her debut cookbook, Big Veg Energy, featuring 100 plant-based recipes centred around big flavours, seasonal vegetables and making veg the main event.
Christina joins a huge programme of chefs, food personalities, street food and dining experiences at Big Feastival, alongside a music line-up that makes food every bit as much a part of the weekend as what happens on the main stage.
Ahead of his appearance, Savour caught up with Christina to talk cooking, festival food, live music and his perfect Big Feastival weekend.
What will you be cooking on stage, and is there anything you’re particularly excited to share with the audience?
I’ll be cooking three recipes on the BBQ stage. Two are from my cookbook, Big Veg Energy: the pulled leeks with pistachio cream and the courgette babaganoush. And an extra one, which is charred onion petals with a herby gremolata. Ambitious, I know, but I really wanted to showcase how easy it can be to make veggies the star of the show, and these are pretty impressive recipes that people really easily make at home, on or off the bbq.
What’s one cooking tip you’ll be giving that people can take home and use straight away?
Taste your food more! To become a better cook and make the tastiest food, you need to understand how to balance salt, acidity, fats, umami and heat, and the only way to really get to know this is to keep tasting your food and adjusting it. I teach this in my online cooking course and will be teaching it at my workshop at the festival too.
Big Feastival brings together incredible food and live music. Which artist are you most looking forward to seeing this year, and why?
I love music and I am actually learning to DJ! I’m most excited to see Basement Jazz and Ms Dynamite.
Once you’ve finished your demo at Big Feastival, where would we find you? The music stage, exploring the food stalls, watching another chef, or relaxing with a drink in VIP?
I’ll most definatlely be going to see my friends and amazing chefs Sophie Wyburd and Rosie Kelllet. After that, I’ll be eating all the veggies and dancing to all the music.
Are you a Camper, glamper or caravaner when heading to a festival and why?
I love wild camping, but for a festival I prefer the comforts of glamping. Camping at a festival just doesnt have the same appeal as being in a forest or on the beach.
What’s the one thing you always pack for a festival that you couldn’t be without?
Wet wipes, SPF50, and my big water bottle to make sure I stay hydrated.
What’s your ultimate festival food? Is there one dish you always look for, or something you simply can’t resist?
Usually tacos! I feel like they are easy to get right at a festival and a chance for chefs to get creative with their toppings.
Which other chef on this year’s line-up would you most like to cook alongside if you haven’t already?
Emily English and Meera Sodha!
In three words, describe your perfect festival weekend.
Dancing, food and sunshine (pray for sun!)
Early morning festival person or late-night festival person?
Both! I’ll catch up on sleep when I’m home.
What’s your guilty pleasure festival snack?
I don’t think of food as guilty at all, but I do love a big pile of loaded fries.
What’s the biggest myth people have about being a chef?
That we cook elaborate meals at home. 98% of the time, my home cooking is the absolute bare minimum and pretty boring! I use all of my creativity and energy at work, so when I get home, I just need something healthy and quick.
