Star-Studded 3rdBite Festival Raises a Record £129,713.95 for Cancer Research Uk

3rdBite Festival, which took place at Wylam Brewery in Newcastle on Sunday 19th July 2026, has raised a record £129,713.95 for Cancer Research UK.

The event, originally the brainchild of Sian Byerley, co-owner of Restaurant Pine in Northumberland, saw a stellar lineup of 20 chefs from some of the UK's leading Michelin-rated restaurants cook at the pop-up foodie event, which, since its creation, has raised just under £330,000 for Cancer Research UK.

On the day, each chef and their teams served up 500 portions of their refined street food creations to eagerly waiting foodies who had previously purchased their online tokens to secure dishes from their chosen food heroes.

The free-to-attend event saw thousands gather on the day to help raise much-needed cash for Cancer Research UK, supporting researchers, clinicians and nurses who carry out vital work linked to the prevention, diagnosis, and treatment of cancer.

The vibrant atmosphere saw revellers tuck into their chosen foodie treats and sample the drinks offering from Wylam Brewery and the Northumberland Coffee Co.

The line-up and their specially created dishes included:

Cal Byerley - Pine served ‘Alien Egg’.

Ian Waller - Pine served Lion’s Mane, Oyster Mushroom, Black Garlic & Roasted Yeast.

Gareth Ward - Ynyshir served A5 Japanese Beef Katsu Curry, Rice, BBQ Pickled Daikon.

Adam Handling MBE - The Frog served two options: Cornish Cod, Lobster Bolognese & Wild Garlic OR BBQ Radish, White Beans & Whey.

Paul Burgalieres - L'Enclume served two options: Kohlrabi Pastrami, Spiced Buttermilk, Wigmore, Lovage & Celeriac Bun OR Aromatic Herb ice Cream, Strawberries, Bee Pollen & Buckwheat.

Chet Sharma - Bibi served three cocktail/mocktail options: Kulukki Sharbath OR Mango Martini OR ‘The Darzee’.

James Knappett - Kitchen Table served Roasted Cauliflower, Peanuts, Roasted Mango, Coriander & Kitchen Table Curry Powder.

Tom Shepherd - Upstairs by Tom Shepherd served Desperate Dan’s Cow Pie.

Josh Angus - HIDE served Lobster & Scallop Katafi Fried Dumpling with Black Pepper oyster Sauce.

Mark Donald - The Glenturret served Highland Wagyu, Cheeseburger Spring Roll with Big Mark Sauce.

Johnnie Crowe - St Barts served Miso Marinated Octopus Kebabs, Miso & Salted Yuzu Sabayon.

Jean Delport - Interlude served two options: Braaied Chicken Wing, Fermented Onion & Wild Garlic OR Braaied Maitake Mushroom, Fermented Onion & Wild Garlic.

Lisa Goodwin-Allen - Northcote served two options: Corn Fed Chicken Toast, Green Chilli & Coriander OR Forest Mushroom Toast, Green Chilli & Coriander.

David Taylor - Grace & Savour served two options: Langoustine, Isle of White Tomato, Organic Courgette Lemon Chilli Butter Emulsion OR Organic BBQ Gem Lettuce, Isle of White Tomato, Organic Courgette & Lemon Chilli Butter Emulsion.

Paul Leonard - Forest Side served Pot Roast Shh’annu Lamb, Leg Merguez, Bacon Kimchi & Yoghurt.

Rafael Cagali - Daterra served Fried Cassava Terrine, Beef Jus, Chimichurri Mayo & Black Truffle.

Jack Bond - The Cottage in the Wood served Loaded Herdwick Lamb Merguez Sausage.

Roberta Hall-McCarron - Little Chartroom served two options: Crispy Pigs Head, Baby Gem, Tomato OR Maitake, Baby Gem, Tomato, Fermented Wild Garlic & Pecorino.

Jake Jones - The Forge at Middleton Lodge served Strawberry, Pimms, Clotted Cream & Lemon Verbena.

Stuart Ralston - Lyla served Lobster & Prawn Katsu Sandwich with Chippy Sauce & Kewpie.

Each of the 20 chefs served 500 portions of their own distinctive take on street food, a format that challenged some of the UK's most celebrated culinary talent to step outside their comfort zone and showcase their personality and creativity in a relaxed, accessible setting. Tokens for the event sold out ahead of the day, reflecting the growing popularity of the festival.

New for 2026, the 3rdBite team launched an exclusive VIP package. Privately seated amongst the brewery tanks inside Wylam Brewery, tables of ten guests enjoyed drinks service from 11am to 3pm, with a choice of arrival drink, prosecco, beer, or the limited edition 'From the Pass' collaboration beer created with Wylam Brewery, alongside the opportunity to pre-order five street food dishes each from the Michelin starred line-up, served between 12pm and 1pm. All proceeds from the VIP experience went to Cancer Research UK.

Alongside the food, a selection of local DJs provided entertainment throughout the day, and the popular online auction returned, featuring a range of exclusive foodie experiences and prizes.

Online bidders got stuck into securing their chosen lots from an array of food and overnight experiences in the silent auction, all kindly provided by supportive restaurateurs and hospitality businesses from across the region and further afield, including a two night stay at The Grand in York, a gastronomic one night stay at The Glenturret Lalique, a tasting menu and wine flight experience at Nest, dinner for 8 people cooked in your own home from this year's winning GBM Chefs, a Reight Signature three night trip to Paris, and a Garden BBQ Party with the Pine team.

Siân Byerley, co-owner of Restaurant Pine, said: ‘’Every year the event proves what this industry does best when it comes together. Twenty incredible chefs gave up their Sunday to cook for total strangers, all in the name of raising money for a cause that touches every single one of us. Seeing thousands of people turn up, eat, laugh and dig deep for Cancer Research UK never gets old. This has been our biggest total yet, and it wouldn't have been possible without everyone who bought a token, bid on the auction, or simply turned up on the day.’’

Adding: ‘’I'd personally like to say a huge thank you to the amazing team at Wylam Brewery for providing the venue, and to the amazing 3rdBite volunteers who helped the event run so smoothly. Our amazing suppliers, like our main sponsor Wellocks and many more, who have provided invaluable support for the event itself. I'd also like to say a big thank you to all those businesses that have very kindly donated auction prizes to help raise even more funds for Cancer Research UK.’’

For more information about future events, please visit: www.3rdbitefestival.co.uk | Instagram: @3rd_bite_fest

Image: 3rdBite chefs and volunteers / Photo by @geordiegrower