FESTIVAL food has come a long way over the years. Gone are the days of greasy burgers and tired chips. Nowadays you are more likely to find gourmet street food courtesy of groups like The Feast Collective.

The foodie platform, which is back for its fifth year at Camp Bestival in Dorset this summer, is a showcase for exceptional, artisan food producers from across the UK.

Organisers of the family-friendly festival which runs from July 26 - 29 at Lulworth Castle promise Great British fare including a wider variety of vegan and vegetarian treats, to suit all tastes,

Feast Collective curator, Gemma Thorogood said: “This lot take care to source responsibly, think sustainably and consider the environment carefully, all while pushing the boundaries to take risks with cuisine.

“I’m loving new additions from Oishii Yatai with their fluffy cloud-like Japanese pancakes and breakfast brioches from Zephyr Californian Kitchen. All laid out on the castle lawns, I can’t think of place I’d rather be on a sunny day.”

Other foodie highlights this year include the charcoal-based culinary genius of DJ BBQ who will be accompanied by his BBQ Zoo, and the return of West African trailblazer, Zoe Adjonyoh of Zoe’s Ghana Kitchen, “serving home-cooked Ghanaian food with love”.

And as the appetite for more vegan and vegetarian choice gathers pace, The Feast Collective remains at the forefront of festival food offerings with an array of the finest culinary talents, including Young Vegans whose acclaimed vegan take on the British classic, pie and mash, is a must.

Biff’s Jack Shack is renowned for making the world’s most indulgent fast food, then there’s the ever popular Arancini Bros speciality, wheat-free, vegetarian risotto balls and Happy Maki who serve up vegan sushi bursting with fusion fillings.