Severed fingers, ears and eyeballs made from chocolate and Red Hot Blood Soup were on the menu to mark the launch of the park’s 17th annual Fright Nights season running from 5th to 31st October 2018.
The horrifying cannibal banquet, took top experimental chef Steve Tremblay (personal chef to Simon and Cowell and Beyoncé amongst others) three months to perfect. As part of the feast, 25 litres of Red Hot Soup was created and served in blood bags, alongside fingers, ears and eyeballs made from 30 kilograms of a mixture of milk and white chocolate.
The gory body parts served at the banquet will be available to purchase exclusively at Thorpe Park on select dates throughout Fright Nights.
The six new live-action scare mazes and horror zones across Thorpe Park will include AMC’s The Walking Dead: Do or Die – a macabre experience filled with nail-biting jeopardy, Vulcan Peak – an intense nightmarish tribal hell where visitors will need their most primal instincts to survive and a new and sinister version of the Blair Witch maze, situated deep in the woods of the park.
Zones populated by disturbingly real scare actors will include Terror at Amity High and Big Top Showtime, a twist on last year’s hugely popular maze themed around unhinged clowns. There will also be terrifyingly encounters courtesy of Fanta’s evil vending machine on selected dates.
New for this year will also be Screamplexx 4D where short indie horror films will be shown.
Returning favourites for the season include The Walking Dead: Living Nightmare, SAW Alive, Platform 15 and Containment.
Dominic Jones, Divisional Director at Thorpe Park:
“This is our most intense year for Fright Nights yet with more scares than ever before. With multiple new mazes and scare zones throughout the resort, literally nowhere will be safe and the season is definitely not for the faint-hearted.”
