Award-winning Stoke-on-Trent chef Cris Cohen is taking his exclusive H I D D E N dining experience to Stone Food & Drink Festival for the first time.
Running across the festival weekend from Friday 8 to Sunday 10 May 2026, his pop-up secret venue immersive dining will offer a highly curated, intimate alternative – a first for Staffordshire – to the bustling environment.
Located in a secret spot within the site, H I D D E N will host just 26 guests per sitting, making it one of the most limited and sought-after tickets of the weekend.
Cris is known for his theatrical and story-led approach to food, and has built a reputation for creating dining experiences that go beyond the plate.
His H I D D E N concept invites guests to disconnect from the noise and engage fully with a five-course seasonal menu designed exclusively for Stone — and never to be repeated. Each two-hour sitting includes arrival drinks, with an optional wine pairing available.
Festival director Ed Stant said the addition marks a significant evolution for the long-running Staffordshire event.
He said: “This is something really special — an intimate, immersive dining journey that perfectly complements everything people love about Stone Food & Drink Festival, while offering something completely new.”
Now a staple of the regional food calendar, Stone Food & Drink Festival attracts thousands of visitors each year, combining artisan markets, street food, chef demonstrations and live entertainment across the town. The 2026 programme is expected to continue that broad appeal, while introducing more experiential elements aimed at food enthusiasts and premium audiences.
Access to H I D D E N requires both advance booking and a valid festival entry ticket, with organisers urging early reservations due to extremely limited capacity. Book online here.
• Look out for more exciting news from Cris Cohen in mid April. He’s set to make a huge announcement to his members and supporters at an invitation only event on April 18 – you’ll read about it first in Daily Focus.
