TRAVEL

Bangarang x Leoube review: An evening of food, fire and wine

On a cold February evening, venturing out into the night requires serious persuasion. But promise me fire, food and wine – and I’ll be there. For one night only, Bangarang partnered with Leoube to transform The Trough at Daylesford into a communal haven of warmth and indulgence. A roaring open fire, the glow of candlelight and long, aesthetic wooden tables set the scene for a Cotswold supper club like no other.

BY JODIE STURGE

25 February 2025

Despite the occasion of Valentine’s, there was nothing cliché about the evening — adhering to Bangarang’s ethos, it was simply good food shared with good company. In such an open and warming environment, there was an easy intimacy, locals or visitors alike breaking bread together, quite literally.

The evening’s menu was paired with a wine tasting of Love by Leoube, a fitting nod to the sustainability and provenance of the night’s feast. Bangarang teamed up with Daylesford’s Michelin Green Star restaurant to create a rustic and organic feast sourced straight from the Daylesford farm.

Bangarang’s signature wood-fired cooking was in full force, with seasonal ingredients turned into soulful food through smoke, wood, fire and charcoal. If you're hesitant about sharing food, don’t worry, there was more than enough to go around. This was a feast in the truest sense, a “try it all” kind of night. Here are just a few highlights to get your mouth watering:

8-hour slow cooked lamb – tender, rich and infused with a depth of flavour that the Bangarang team have clearly mastered.

Cauliflower with coconut yogurt, herby chermoula and burnt harissa – smoky, spicy and gloriously aromatic.

The Star of the Show: Bangarang’s legendary coconut flatbread – quoted to be “naan breads on steroids” in the best possible way.

Berry crumble with cold double cream – a classic, done to absolute perfection.

At the helm of this wood-fired phenomenon is Daniel Miceli, formerly of The Little Bell at Soho Farmhouse. Right now, Bangarang exists only in pop-up form, in high demand and selling out every single time. But Miceli has bigger plans – working towards opening a restaurant in the Cotswolds to bring his vision to life in a more permanent form. For Daniel, Bangarang was born out of more than a love for exquisite food. It’s as much about enjoying a hearty feast as it is about the surroundings: the atmosphere and those you share it with.

Why “Bangarang”?

The word Bangarang originates from Jamaican slang, meaning a hubbub, uproar or disturbance. But for Miceli, its meaning is tied to the 1991 film Hook. "It’s quoted a lot by the Lost Boys in Neverland – Yo, that meal was Bangarang! – but most importantly, when they say Peter needs to Bangarang, to remember he can fly. It’s about believing in your dreams, your imagination, and knowing that everything is possible." Supper clubs are the next big thing, and Bangarang are leading the way. Keep your eye out for their next move - fingers crossed a more permanent location – I highly recommend experiencing what they offer as a fantastic and unique twist on an evening dinner out.

Bangarang are currently hosting a GoFundMe to raise funds to support their new, longer location at Bruern Farms. To support the cause, visit the link here.