In pictures: Bristol International Balloon Fiesta

Nearly 500,000 visitors watched the Bristol International Air Balloon Festival take flight over the weekend (8 to 11 August).

  • Bristol International Balloon Fiesta - Night Glow

    Bristol International Balloon Fiesta - Night Glow

  • Bristol International Balloon Fiesta

    Bristol International Balloon Fiesta

  • Bristol International Balloon Fiesta

    Bristol International Balloon Fiesta

  • Bristol International Balloon Fiesta

    Bristol International Balloon Fiesta

  • Bristol International Balloon Fiesta

    Bristol International Balloon Fiesta

  • Bristol International Balloon Fiesta

    Bristol International Balloon Fiesta

  • Bristol International Balloon Fiesta - McBaile Exclusive catering

    Bristol International Balloon Fiesta - McBaile Exclusive catering

  • Bristol International Balloon Fiesta - McBaile Exclusive catering

    Bristol International Balloon Fiesta - McBaile Exclusive catering

  • Bristol International Balloon Fiesta - McBaile Exclusive red, white and blue Battenburg

    Bristol International Balloon Fiesta - McBaile Exclusive red, white and blue Battenburg

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The 35th Barton Willmore International Balloon Fiesta, organised by Richmond Event Management, saw 259 hot air balloons take off over the four-day festival. A record-breaking 74 balloons landed in a single field at the former Cadbury Fry’s factory in Keynsham on the Saturday morning.

Cadbury requested that the £740 donated by balloonists to the landowner was given to Help for Heroes.

As well as two airborne proposals, the Fiesta featured displays from the RAF’s Red Arrows, a Typoon jet and aerobatic displays from the Breitling Wingwalkers.

Bristol-based Jelli Records also programmed a line-up of local talent on the bandstand stage to keep crowds entertained.

McBaile Exclusive catered for the Night Glow event, where tethered balloons lit up the night sky in time to choreographed music. The menu featured tapas with amuse bouche shots, braised cod cheek with crispy bacon and green pea gazpacho and chicory tongue with walnut and goats cheese mousse.

Mini potted desserts included salted caramel chocolate mousse topped with honeycomb powder.

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