A lineup of chefs will spend four days feeding 1,000 people with different cuts from just one bullock at a new Cornish food festival.

Leading chefs James Knappett, Ben Tish, Gill Meller and Andy Appleton will be joined by teams from River Cottage, Jamie Oliver’s Fifteen Cornwall and Hawksmoor, for 1,000 Mouths at Nancarrow Farm near Truro.

Taking place from Thursday October 5 to Sunday October 8, the concept for the event is to feed 1,000 guests from a single traditional breed Red Devon bullock reared on the farm. The aim is to highlight Nancarrow’s ethos of sustainable food production, whilst also raising funds for the global charity Action Against Hunger.?Three individually ticketed feasts will take place each evening with guest chefs cooking alongside Nancarrow Farm chefs Darren Broom and Jack Bristow. Menus for the feasts will each feature a particular cut of beef and seasonal ingredients grown on the farm or foraged locally.?Darren Broom, head chef at Nancarrow Farm, said: “I can’t wait to have such a fantastic group of chefs working with us here at the farm.

“Although our meat will play a big part, we aim to demonstrate how it can be enjoyed sustainably, so there will be a great balance of seasonal, local, wild and ethically sourced ingredients.”

Menus across the four days will include a range of creative dishes featuring both popular and lesser-known beef cuts. Andy Appleton will kick off his menu on the Thursday with a starter of cured barrel rump, pickled beets and horseradish. Beautiful and The Feast and Nancarrow are to create a main dish of hanging topsides with smoked and crushed pumpkins and hazelnuts, kales with shallots, red wine vinegar and black garlic.

On the Friday, Gill Meller will be working with beef shin, and his menu will conclude with a pudding of spelt, orange and cardamom cake with yoghurt sorbet. Dougy Chef and Nancarrow Farm’s menu will include a starter of venison loin, served with pearl barley, crispy leeks, brined and clinched carrots, and smoked and cured heart.

On the Saturday, Ben Tish’s menu starts with barbecued octopus, beef fat 'nduja and seaweed Caesar salad, followed by a main course of sirloin and smoked snails. The Nancarrow team will be serving a main course of ribs of beef, beef fat roasted potatoes, heritage carrots with anise, Cornish mead, tarragon, and burnt leeks.?Rounding off the event on the Sunday, James Knappett will be showcasing an eight-course taster menu featuring rib cap. Phillip Branch of Hawksmoor will be joined by the Nancarrow team and friends for a wood-fired finale.

On the nights of the feasts, guests will be invited to arrive from 5pm to take a tour of the farm, and enjoy a drink and fire pit canapés on arrival, while the bar will feature a range of ales and seasonal cocktails devised exclusively for 1,000 Mouths.

Tickets are now on sale with from £40 per person, with all profits donated to Action Against Hunger.

For tickets and information visit nancarrowfarm.co.uk