We wanted to create a unique food offering that supports local businesses around us and exploits the wonderful seasonal produce we have available to us on our travels.

So we have launched the new Field Food concept this year, which includes delicacies such as braised brisket buns, Asian ‘slaw, deep fried courgettes and lamb bruschetta.

Field Food even has a brand new wagon and will be serving throughout the day as well as opening at weekends before the show starts for visitors to work up an appetite on crispy bacon sandwiches or healthier options like granola and yoghurt.

We’re delighted with the brand new concept, our take on the current ‘street food’ trend at Giffords which is already a big hit wherever we pitch up.

Behind the scenes I have a small team of passionate and enthusiastic chefs; sous-chef Dave Cross, Michelin trained pastry chef Joe Limbrick, Dan Brown a recent and valuable addition to the kitchen and restaurant manager Jack Bull.

We source our ingredients, where ever possible, from local farms, farmers’ markets and even forage to create the most delicious dishes.

People love the concept and already we’re getting great feedback about Field Food from our first couple of sites, perfect for those who don’t want the full dining experience, but still fancy a bite to eat, while exploring Giffords, whether before or after the shows.

Popular dishes include; pork belly bap with rhubarb and watercress, braised beef, horseradish, beetroot and fennel bap and a tempura of vegetables with tomato and chilli salsa.

It’s great to offer so much food choice and to add to the magic of the circus experience with people bringing picnic blankets to really soak up the whole atmosphere.

If you haven’t been fortunate to visit yet, Giffords Circus is enchanting, a 1930’s style vintage show that arrives in Oxfordshire over the summer.

As well as running Field Food, I also head up the circus’s travelling restaurant Circus Sauce, a unique restaurant under canvas that travels with Giffords Circus every summer seating up to 60 diners where guests can dine on delicious three-course menus, served on large sharing platters to be enjoyed together in an informal fashion.

A typical menu may include stuffed field mushrooms, dressed crab, treacle cured sirloin, West Country cassoulet, baked suet apples and lemon tea posset.

Behind the scenes our kitchen is housed in two vintage-style showman’s wagons and the restaurant is under a striking canvas awning.

Lined with a collection of vintage Giffords Circus hand-sewn tapestries depicting characters past and present from the shows.

The tent is filled with communal candle lit oak tables, with jugs full of hedgerow flowers and laid with Emma Bridgewater tableware.

The restaurant is really popular and often sells out.

We’ll also share a secret with you, it’s not only the performers who steal the show in the circus tent, the chef’s get in on the act too!

Any Port in the Storm, is at Blenheim Palace until Monday; Oxford University Parks from June 15-26, Stonor Park in Henley from July 13-17, then the Fox Inn in Barrington from July 20-31. giffordscircus.com