VIP Hospitality in the Lisbon Lounge

An Unforgettable All-Inclusive Experience at Westpoint

Indulge in an all-inclusive food and drink experience, featuring the the Festival Feast in the vintage wooden Feria Pavilion - the Lisbon Lounge, nestled within the beautiful grounds of Westpoint.

Highlights of the Event

  • World-Class Show: Enjoy front-row seats to the spectacular production featuring the Royal Horses of Córdoba, the iconic Clémence Faivre, and the finest Flamenco dancers.
  • VIP Hospitality: An authentic curated menu by superstar chefs, who will take you on h a vibrant culinary journey showcasing the authentic flavours of Spanish and Portuguese cuisine.
  • Exclusive Interactions: Meet the stars of the show and the chefs, and immerse yourself in the unique hospitality experience.

Secure your exclusive place now and prepare for an evening of unparalleled entertainment and gourmet delight. Meet the chefs, and explore the festival features below.

Meet the Lisbon Lounge Chefs

  • Tim Kendall

    Tim has twice triumphed in the Southwest Chef of the Year competition, winning the Young Professional Chef award in 2016 and the South West Overall and Professional Chef of the Year titles in 2018. In 2022, he also received the prestigious Catey Acorn Award, recognising him as one of the 30 best professionals under 30.


    Tim's passion for eating inspired his career choice, and he knew from a young age that he wanted to be a chef. He started his journey at Cornwall College St Austell, where he pursued a VRQ for two years. During his time there, Tim staged at Rick Stein’s Seafood Restaurant in Padstow. Under the mentorship of head chef Stephane Delourme, who became a significant influence, Tim was offered a permanent position as a commis chef.After a year, Tim moved to London to work for Marcus Wareing and was part of the opening team at The Gilbert Scott in the St Pancras Renaissance Hotel. He then joined Michel Roux Junior at the two Michelin-starred Le Gavroche.


    After two years in London, Tim returned to Cornwall, gaining experience and completed several stages at various restaurants. In July 2014, he took a break from the kitchen before returning to the Seafood Restaurant in January 2016. By January 2017, Tim had joined The Idle Rocks in St Mawes, Cornwall, as a Senior Chef de Partie under Guy Owen, and was promoted to head chef by early 2019.I n January 2020, Tim took a bold step by launching his own business, partnering with his wife to become the chef-owner of The Barley Sheaf in Gorran, Cornwall. Here, he showcases the best local and seasonal produce. Shortly afterward, he opened a second establishment, The Rising Sun at Altarnun near Launceston.

  • Stephane Delourme

    Stephane spent his childhood between Brittany and Paris and developed a love for cooking at a young age inspired by his uncle’s travels around the world, returning with new dishes and stories from his adventures.

    Against his father’s wishes, Stephane started an apprenticeship at the age of 16 at two Michelin starred Sully D’ Auteuil, before moving on to Le Vieux Berlin which specialised in game. His keen interest to learn a new language led him to England in 1989 where he worked in London’s Roof Restaurant at the Hilton on Park Lane. Stephane was also instrumental in the opening of some of London’s most distinguished restaurants, working alongside leading chefs of the time including Michael Croft at Mirabelle and Martin Webb at Quaglino’s.

    In 1994, Stephane returned to France where he worked at Michelin-starred restaurant Prunier in. Paris for two years. His career has taken him around the globe on the world’s most famous cruise
    liner, the QE2, as well as to Dublin where he worked with Patrick Guilbaud in his self-named two Michelin-starred restaurant.

    After years of travelling around the world, Stephane and his wife made the decision to move to Cornwall to settle down. After just 6 months working with Rick Stein, Stephane was promoted to head chef at The Seafood Restaurant where he remained for over 21 years.  In late 2019, Stephane took up the role of Group Chef for Rick Stein Restaurants.

    His passion for cooking is matched by a love of the fresh Cornish produce that is available to him, as well as the great local suppliers.

  • Jorge Guzman

    Jorge is the chef of La Levantina Paella, and was born in Cartagena, Spain, in 1972.


    Coming from a family with a very long tradition in crafting paellas, he began to learn from a young age. From just 11 years old, he would help his grandfather, José Brotons, to prepare all the paella ingredients. At 17 years old he was allowed to cook paella for the family.


    His family lives in various areas of the Levante area of south eastern Spain, where paella comes from, so he has had the opportunity to learn first hand the different types of paella that are traditional from each region of Levante. Still today they have restaraunts in various parts of Spain.


    Valencian paella, Alicante paella, Elche crusted rice, brothy rice, seafood paella, meat paella, mixed paella and vegetable paella are some of the paellas that Jorge prepares in the traditional style. Today this tradition is more important than ever because authentic paella is difficult to cook, the ingredients must be perfect and the rice of high quality.


    Jorge has also lived in several areas of Spain with extensive culinary traditions, such as the Basque Country, Galicia, Cantabria and, for 20 years, in Madrid, where he had his own restaurant in the privileged area of Boadilla del Monte.


    Jorge is a defender of traditional paella, using the best ingredients - high quality Spanish rice, top Spanish paprika and saffron, as well as his own mix of his family's ingredients, bringing together all the flavours  that his family have been developing and improving since 1920!

The Lisbon Lounge

VIP Hospitality is hosted in a beautiful vintage wooden Pavillion brought in especially for the Festival, authentic Feria styling creates a unique and exclusive ambiance.

The Lisbon Lounge is class, luxury and prestige throughout, with all inclusive food day and night, prepared by our outstanding line up of chefs.

You'll be wining and dining the Iberian way with our stars, judges, guests and dignitaries. Extremely limited tickets for the general public are available for each Espectáculo.

VIP Festival Features

Hospitality includes a central front row seat for the evening and daytime events in the arena - the UK's most beautiful equestrian production with global superstars.

The lounge is "En la Ronda" with a sand walkway being built around the perimeter, so horses will be traversing around the lounge. Mesmerising live performances and art will take place through the day in the lounge - Fado, Flamenco, classical guitar, art and more.

VIP Festival Food

Traditional breakfast will be available until 11am to include barista coffee, Churros and Pastel de Nata. Drinks, bread, olives and savoury platters available all day from 11am.

The Festival Feast will be served at 4.45pm before the show on Thursday, Friday and Saturday, and at 4pm AFTER the Sunday Matinee. Curated by a panel of renowned chefs, this is an authentic, immersive Iberian gourmet experience to treasure forever. A journey through the taste, flavour and colour of the food of Spain and Portugal.

Festival VIP Drinks

The Feast will begin of course with Cava, Spain's ultimate celebration drink. There's Limited Edition spirits from GandTea and wine and sherry pairings throughout.

You can even return to the Lounge after the Espectáculo for the after show party! The horses come out to meet the crowds and you'll have the best view of the meet and greets, the lit up and festooned Plaza, the fire throwers and post show entertainment.

Finishing Touches

Your experience includes your FRONT ROW seat, a souvenir art programme, VIP Lanyard, private parking and of course personalised attention throughout.

View Highlights from the 2023 Show