OUR TALKS & TASTINGS PROGRAMME FOR 2016
Alongside our two free Talks & Demonstration Stages featuring some of the regions top Chefs, plus a few familiar faces, we thought you might like to get a little bit closer to the action and spend half an hour in the company of one of our fabulous local Producers or Chefs, who specialise in a particular area.
They'll chat, some will demonstrate and you, if you're fortunate to grab a seat, will for many of them, get the chance to taste, and just like our demo stages, they are totally FREE!
FRIDAY 9th September
11.00am - Gorgeous Cheddar: Dudley Martin, Ludlow Food Centre
12.00noon - Seasonal Foraging: Liz Knight, Forage Fine Foods
1.00pm - All about the Goose: Andrew Goodman, Goodmans Geese
2.00pm - Smoking Masterclass: Jo Hampson, Smoky Jo's
3.00pm - Pierogi not Pasty: Emilia Koziol-Wisniewski, Old Granary Pierogi
SATURDAY 10th September
11.00am - All about the Bean : Danielle Hadley, Danielle's Coffee
12.00noon - Cool Kids Cook: Jenny Chandler, Food Writer
1.00pm International Year of Pulses: Lizzy Hughes, Our Lizzy Cookery School
2.00pm Indian Cuisine made easy: Rayeesa Asghar Sandys, Spiced by Rayeesa
3.00pm Delicious Gluten Free Baking: Howard Middleton, Great British Bake Off
SUNDAY 11th September
11.00am - Charcuterie: Peter Themans, Wenlock Edge Farm. Shropshire
12.00noon - Real Bread: Peter Cook, Peter Cooks Bread, Herefordshire
1.00pm - Fish Masterclass: Tom Court, Sticky Fig Catering
2.00pm - Butchery Demo: Andy Offer, Whyle House Lamb, Herefordshire
With more than 20 years’ experience in making artisan cheeses, Ludlow Food Centre’s Dairy Manager, Dudley Martin, is a fountain of knowledge.
Now making more than 10 cheeses in one of the country’s smallest dairies with comrade Paul Bedford – also clocking in an impressive 20 years – Dudley began his career 20 years ago at Malvern Cheesewrights, in bordering Worcestershire, before moving on to nearby Lightwood Cheese in 2001.
Just three months after Ludlow Food Centre opened in April 2007, Dudley joined the business as Head Cheesemaker, using fresh milk from the Food Centre’s Oakly Park Estate to create a special range of cheeses, as well as handmade butter and cream cheese for fresh and frozen desserts.
Now, almost ten years on, Dudley continues to create and innovate, relentlessly seeking new ways to connect his cheeses with the town of Ludlow and the Shropshire countryside.
Liz has a life long love of cooking and eating food and passion for all things wild. She is appalling at ironing, time keeping and keeping her children's toys in order but she is really rather good at working out that sorrel, lavender & lilac go well together.
When not blending herbs and spices by hand, picking petals or supplying 'Fortnum & Mason' with her wares - Liz runs workshops on rural food skills and leads forages and demonstrations sharing her products and recipes with audiences.
Liz runs her unique food business on top of a hill in the gorgeous Black Mountains of Herefordshire, with the kitchen window looking out onto heather, wild thyme and whimberries on the mountain tops and the hedgerows full of honeysuckle, hawthorn, elder and hazel so it's almost impossible not to find something to eat, and for thousands of years the good people of this wonderful land have picked, eaten and thrived on the inspirational larder that sits outside our front door.
Andrew and his Brother Michael, their parents Geoff and Judy along with all the extended family run the award winning 'Goodman’s Geese,' supplying free range Geese, Bronze Turkeys and Goose fat from the heart of the Worcestershire countryside on their 500 acre farm.
The aim of the family is to only sell products of the highest quality, focusing on the health and welfare of the poultry, to produce the tastiest most succulent meat from animals that have been well looked after and happy
Their Geese have been featured on many a television Christmas Special over the past years, including 'Delia Christmas Special', 'The Two Fat Ladies,' 'Rick Stein Christmas Special Food Heroes' and 'Jamie Olivers' Christmas at Home.'
More recently, if you're a fan of BBC Radio 4's The Archers, Andrew and Mike worked with The Archers team as "goose consultants" to their feature story.
Jo and Georgina Perkins began life running a great little artisan smokehouse in Penrith where they smoked food for establishments such as 'Fortnum and Mason,' 'Selfridges' and 'Harvey Nichols' as well as smoking privately for HRH Prince of Wales.
Selling the business in 2004, they then started smoking their own food at home, using smokers such as a converted filing cabinet, biscuit tin, an old wardrobe and even a cardboard box!
'Smoky Jo's' Cookery School opened in 2007 - the first food smoking course available in the UK, and now considered the home of the countries leading experts in smoking food.
The school caters for all, be it leisure courses for people wanting to try their hand once back at home, working as consultants for commercial smokehouses, TV productions and with Environmental Health Officers (EHOs). They run commercial food smoking and start up courses and have helped a large number of smokehouses set up, not only in the UK, but Europe, Africa and South America.
The Cookery School has been featured as one of the 'Top 9 Courses to do in Europe' by the Lonely Planet Guide, in the 'Top 10 Cookery Courses in the UK' by The Telegraph and in the 'Top 10 Days out for Men' by The Times and more.
Based south of Penrith at Shap where they run the courses in the summer months, and at the Wild Boar Inn, Windermere in the winter.
This year sees the 2nd edition of the book "Smoking Food at Home with Smoky Jo." It has been picked up by a publishing house and is now being distributed to the
US, South Africa and Australia.
Emilia is Co-Owner of the family run business 'Old Granary Pierogi' based in Hereford. A self-taught cook who loves British modern cuisine and enjoys influencing it with her Polish culinary knowledge and heritage.
Pierogi is a traditional, hearty Polish dish which either resembles Italian ravioli or a traditional Cornish pasty, depending on whether it has been boiled or baked.
Made from dough, rolled and stuffed with a variety of fillings, all their artisan pierogi and stuffings are cooked from scratch using mostly local produce. Gluten and dairy free versions are also available.
At last years Festival, they won Gold in our 'New Products Award' with their Bacon, spinach, potato and smoked cheese Pierogi
Follow them on Twitter @pierogihereford
Danielle's love for coffee began whilst working at Rick Stein's Restaurant in Padstow in 2004, before being entered into the National UK Barista Championships 2 years later- becoming a National finalist.
Since leaving Cornwall, she has gone on to manage two very busy coffee shops, has roasted coffee professionally and has been a Barista Trainer all over the UK.
In 2010, 'Danielle's Coffee' was born, following the dream to improve coffee standards for independent coffee shops, restaurants and hotels in Shropshire and beyond from her home town of Bridgnorth.
With a huge range of speciality coffee blends and single origins, all selected and roasted to the highest standards and quality, Danielle offers a personalised service, including unique blends she designs herself.
Jenny is a Teacher, Cook book Author, Consultant and food blogger – passionate about inspiring others to source, prepare and eat great food.
Her experience and knowledge has been gleaned over years of eating, researching, travelling and working as a Cook.
After training at 'Leith’s School of Food and Wine' in London, Jenny spent a couple of years in America and Australia before joining an Italian yacht as the Chef. Her love of Mediterranean cooking stems from the years spent onboard as the boat was based in Italy, Spain and France for long periods before two years sailing around the world.
Nowadays, Jenny uses her teaching and writing to introduce people to the delicious benefits of eating wholefoods such as grains and pulses, so integral to the Mediterranean diet.
She runs her tailor made workshops as part of her 'The Plum Cooking Company' in Bristol and she will be showcasing both 'The International Year of The Pulse' with her book 'Pulse' published by Pavilion and chatting with youngsters as part of 'Cool Kids Cook' book, again by Pavilion.
Lizzy runs ‘Our Lizzy’ Cookery School in Malvern Link in Worcestershire where you can learn how to cook a variety of simple, tasty, nutritious meat free recipes in a relaxed friendly setting - and you don't have to be a vegetarian to enjoy it.
Cooking classes are open to all - regardless of cooking ability with Vegan and gluten free cookery also a speciality.
Lizzy's background is in teaching so she loves helping children and adults to learn new skills, especially during her cookery demonstrations - hoping to inspire you to try something different.
Lizzy took part in ITV's 'Food Glorious Food' and her recipe for Malvern Pudding is in the book which accompanied the series.
If you want to learn how to make delicious, authentic, home cooked Indian food then this is the demonstration for you. Rayeesa runs Herefordshire’s first and only authentic Indian Cookery School from her home in Mordiford and all the techniques and methods taught are the same that Rayeesa learnt from her Mother who is from Hyderabad, known for its wonderful aromatic and excellent cuisine, the food of the “Raj” and the inspiration behind Rayeesa's authentic frozen Indian cooking sauces which she now sells countrywide.
As a contestant on the fourth series of 'The Great British Bake Off,' Howard immediately caught our attention with his first offering - a gluten free passion fruit and coconut sandwich cake, then came missing custard and the infamous Hemp Loaf!
His engaging personality and quirky sense of humour made him a popular guest panellist on Bake Off's spin-off show 'An Extra Slice,' so no doubt he'll be returning to our screens this year too.
He's a regular writer for the Great British Chefs website, along with demonstrating his creative approach to gluten-free baking at various Shows and Festivals, and he also teaches at Hartingtons Artisan Food School in Bakewell, Derbyshire.
His first book, 'Delicious Gluten-Free Baking' was published in September 2015.
Peter's first venture into pig farming was at the age of 11 with the purchase of a Large White sow and 10 piglets, then as an adult - 200 sows producing 4000 pigs per year, mainly to supply super markets. In the 1990’s the price of pigs collapsed resulting in huge financial losses, a situation that could not go on!
Having always butchered a few pigs to supply friends and family, a decision was made to see if the butchery side of the business could be the way forward, so pig numbers were reduced, the grain store was converted to a butchery and farm shop and 'Wenlock Edge Farm' was born. Peter's Grandmother was Swiss so he had been brought up with air dried meats, so from day one there was a desire to produce those traditional products from his childhood, little knowing that at the time, he was the only person in Britain producing Salami, Air Dried Meats etc.
Selling their home produced sausages, bacon and ham at 2 Farmers Markets in the 1990’s in their home country of Shropshire, quickly became the main stay of the farm business . At that time charcuterie was still considered “foreign” food so not widely appreciated, but now our tastes have changed, we're more adventurous, knowledgeable and eager to try and now British Charcuterie is hugely popular, and Peter very proud to have been a pioneer.
Their range now includes Hunter’s Salami, Pork and Fennel Salami, Coppa, Lonza, Bresaola, Panchetta, Chorizo and Prosciutto hams which are aged for a minimum of 18 months in a specialist drying room.
They currently sell from the farm and wholesale to restaurants, pubs, farm shops and delicatessens across the UK as well as attending Farmers Markets across the West Midlands.
With over 20 years experience in bread making, Peter started his own business 'Peter Cooks Bread' near Ledbury in Herefordshire 2 years ago, winning at The World Bread Awards along the way with his Ciabatta bread, beating off competition from hundreds of loaves sent in from around the United Kingdom to take the title.
A familiar face in Ludlow as former Head baker at S.C Price & Sons in the town. Whilst there, the bakery won the title for the ‘Best Speciality Loaf’ at the Baking Industry Awards and a 'World Bread Award,' both in 2013.
A ‘Real Bread Campaign Bakers Angel’ you can be sure his bread is made without processing aids or any other artificial additives, and you can see for yourself as Peter runs courses from the Bakery, catering from beginners to those more experienced in the wonders of bread making.
Tom is an Award winning Former Head Chef of many years standing with 2 AA Rosettes to his name, but now doing it for himself - running his own catering company 'Sticky Fig Catering' based in the West Midlands.
Trained by Swiss chefs, with a French influence, Tom also worked with an Italian chef for five years so his style is truly European but he loves his traditional British flavours. It's fish though that he loves to demonstrate with, and not always the ones you'd think of! He makes weekly visits to the Birmingham fish market to discuss catches, the species, seasons – down to the boats the fish were caught on.
When not cooking, Tom likes to walk the dogs or fish! He loves icecream, his guilty pleasure is crisps and if he wasn't a Chef, he would have liked to have been a rally driver.
Andy with his wife Frances, run 'Whyle House Lamb' from their small sheep farm near Leominster in Herefordshire, selling a range of traditional and contemporary cuts of lamb and mutton. From leg and shoulder joints to the very popular lamb cannons and their now famous Lamb Burgers, Andy does all the butchery himself to ensure customers can have exactly what they want, and he will demonstrate some of the newer cuts at the festival.
As a well-established local food producer with a loyal and expanding customer base in both Herefordshire and Shropshire, their lamb is renowned for its taste and quality, and is available direct from the farm and from selected Farmers Markets.
Andy says ‘we try to farm sustainably and with the highest standards of animal welfare and are proud of the product we sell.'
For 2016 we have the very popular Pork Pie Making, Sushi classes, Butchery and Thai Green Curry. Book early places are limited.
The Grame Kidd Stage is located within the Outer Bailey of the castle and talks and demonstrations will all take place here over the weekend and best of all entry is FREE!
The Wot's Cooking Stage is located in the Inner Bailey of the castle and features top chefs doing FREE talks and demonstrations.
Taste Workshops are led by expert producers or chefs who will guide you through a tutored tasting of selected food and drink. Booking is essential!
Danielle's Coffee will ensure you experience great coffee and learn all about those different flavours.
Getting hands on and dirty is the best way to learn, especially when you get to eat what you've made - this is what we're planning on doing with our NEW kids sessions each day. Education and fun, don't miss them!
Join the team from Grow Cook Learn to make and then savour your own delicious seasonal 'stone' soup as a traditional tale of trickery unfolds!
The Sausage Trail; Ale Trail and Bread Trail take place on the Saturday + the Window Dressing Competition all weekend.
Marcus Bean brings together an amazing selection of chefs in an entertaining and interactive day which as always promises to bring fantastic food and the best chefs from across the UK.
Brompton Cookery School will be running a series of FREE workshops throughout the weekend in bakery and fish. These will be run in the Inner Bailey all weekend on a first come first served basis.
The festival simply could not happen without its band of merry men & women; so come and be part of this fantastic team!
We want you to be able to enjoy the great food and drink the region has to offer all year around and so we try to make this possible with our other events!
If you have children then this September’s Food Festival promises more activities than ever before.