A literary festival at Pikes Ibiza

Join acclaimed writers Irvine Welsh and Linda Quinn, among many others, at the three-day Pikes Literary Festival

A workshop at last year’s Pikes Literary Festival in Ibiza
A workshop at last year’s Pikes Literary Festival in Ibiza | Image: Elliot Young

Among Ibiza’s growing raft of luxury hotels, Pikes remains a characterful standout. The venue has carved a niche as a hedonistic creative hub, providing the setting for Freddie Mercury’s 41st birthday party, Wham’s Club Tropicana video and cutting-edge art and music pop-ups.

This year’s Pikes Literary Festival will feature talks, workshops and an open-air cinema
This year’s Pikes Literary Festival will feature talks, workshops and an open-air cinema | Image: Elliot Young

Its latest offering will see authors Irvine Welsh and Linda Quinn take centre stage as part of the hotel’s second Literary Festival on September 10-12 (early-bird tickets from €25 per day; from €40 for a three-day ticket). The pair will be joined by writers, publishers, broadcasters and musicians Matt Trollope, Stephen Armstrong, Carl Barât and Debby Lee for writing courses, author panel discussions and book and poetry readings.

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There will also be an open-air cinema, which includes screenings of the 1979 film Quadrophenia, in celebration of its 40th anniversary, followed by a Q&A with one of the film’s stars, Leslie Ash, and of the Spanish film De Donde No Se Vuelve.

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Alongside street-food stalls with everything from Mexican quesadillas (from €6.95) to bao buns (from €6.95), Pikes’s Room 39 restaurant will serve its modern British cuisine, with delicacies including a traditional English afternoon tea with scones, cakes and finger sandwiches (€35) by pastry chef Will Miles. The festival’s opening night will also feature a special “takeover” dinner by Soho private members’ club Blacks (€80, including a Blacks signature cocktail). The three-course menu by the club’s chef and owner Luke Thomas, designed as a social supper club experience, will pair global flavours with local produce. Shared starter plates include cured bass with chorizo, barbecued corn, lime and coriander; mains will range from slow-cooked lamb with cumin and smoked garlic to spiced monkfish with citrus and apple.

The festival will also feature music and entertainment every evening, closing on the third night with an open-mic, spoken-word event by writers, performers and musicians – plus an after-party that will doubtless live up to the hotel’s rock ’n’ roll reputation.

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