A FEW years ago, anyone spending a weekend at a music festival faced an unsavoury choice when it came to eating – with little more than grotty burgers, chips and gloopy noodles.

Revellers heading out to festivals in Oxfordshire this summer are in for a tastier time, with Michelin-starred chefs and celebrity cooks joining the rock star line-ups.

At Cornbury Festival, which takes place at Great Tew Park from July 13-15, television stars The Hairy Bikers will whip up a feast for festival-goers at their own pop-up restaurant.

The duo of Si King and Dave Myers will ride up to the gathering on their Moto Guzzis to prepare food as part of their Wood Fired Restaurant Adventure, cooking recipes from their book The Hairy Bikers Mediterranean Adventure.

Festival organiser Hugh Phillimore said: “We’ve always prided ourselves on providing great food throughout the festival so we’re obviously thrilled that The Bikers have chosen us to host their world exclusive pop up restaurant.

“If there were any foodies that fitted our particular festival vibe it would have to be The Bikers – very English, rather eccentric and particularly delicious’.

They join a bill also boasting Alanis Morissette, Pixie Lott, UB40, Stereo MCs, Jimmy Cliff and Squeeze (tickets from (cornburyfestival.com).

There is an even more impressive array of cooks at Wilderness, held on Cornbury Park, near Charlbury (wildernessfestival.com).

From July 2-5, music-lovers looking forward to sets by the likes of Nile Rodgers, Groove Armada and Bastille will be treated to banquets prepared by Middle Eastern chef Yotam Ottolenghi and Stockholm’s Joel Åhlin & Filip Fastén.

It will also feature an all-star banquet at which each course will be catered by a different cook: London chefs Lee Tiernan, Merlin Labron-Johnson and Tomos Parry along with Robin Gill of Copenhagen’s Noma, and Australian pastry chef Terri Mercieca.

Embracing the wilder side of cooking will be Ben Quinn of Woodfired Canteen in partnership with Simon Stallard of Cornwall’s Hidden Hut. They’ll host an opening night banquet, using Cornish produce cooked over fire.

Intimate chef’s table events for just 24 diners will be hosted by Tim Spedding, head chef of Coombeshead Farm in Cornwall; Mexican chef Santiago Lastra; Sam Buckley of Stockport’s Where The Light Gets In; and James Lowe of Lyle’s in east London.

“Food is the ultimate way of breaking down barriers and getting people talking, so the benefits of eating en-masse are clear,” said Mr Ottolenghi.

“I’m thrilled to be joining Wilderness again for what will be an incredible year.”