Lee Maycock, national vice-chairman of the Craft Guild of Chefs, said, while it was extremely important to preserve the intimate feel of the festival, the event, which takes place on September 4th at Warbrook House in Hook, Hampshire, had been improved.
“Last year’s inaugural festival was a huge success, and we had such phenomenal feedback, but the biggest learning curve was how it should all be laid out,” he said.
“This year, we’ve done away with the indoor area and will blend chef demonstrations, including a game demo from TV presenter and chef Mike Robinson and a fresh produce demo from specialist herb and micro-leaf grower Westlands, with trends and debates from expert speakers on a centre stage under one huge ‘big top’ marquee.
“This will all be complemented by even more demos and foraging tours outside, with our foragers, Stuart Smith and Justin Ballard, incorporating clay pigeon shooting into their exploration of fungi, mushrooms and nature’s wild bounty as a new activity for the festival.”
He said a bigger farmers market for this year would be arranged in seven main areas - fish, meat, cheese, deli, fresh produce, drink and equipment - with demonstrations in game, fresh produce and fish. “We don’t want it all to get so big it becomes just another corporate ‘trade show’, but it is great to be able to bring in more fantastic suppliers and experts in their field.”
Everyone from chefs and caterers to farmers and growers are now being invited to register to explore Britain’s ‘outdoor larder’ and enhance their culinary knowledge at the festival, which will be chaired by food industry and media consultant Clive Beddall.
“The festival is a unique opportunity for food lovers across the industry to celebrate the seasons, wild food and harvest, and broaden their culinary knowledge with top chefs in a relaxed, friendly environment, getting away from the ‘stuffy’ conference approach,” said Lee.
With a different venue chosen to host the festival each year, this year’s venue, De Vere Venues Warbrook House, is an attraction in itself and is set in 130 acres of woodland and parkland on the Hampshire and Berkshire border.
To register a place (£99 + VAT for Craft Guild members/£199 + VAT for non-members), visit www.cookeryandfoodfestival.co.uk. For more details or to discuss showing your produce or equipment at the farmers market, call 01293 854403 or email [email protected]. You can also join the conversation on Twitter @cookeryfoodfest, #UCFF2013.
Confirmed highlights in the marquee:
The Silent Gold Medallists 9.10-9.45am
Girl Power 9.45-10.45am
Health Versus Taste: Part 1 11.30–12.00pm
Health Versus Taste: Part 2 12.00-12.30pm
The Street Food Revolution 12.30-1.00pm
Farming for Chefs: Part 1 2.15-3.00pm
Farming for Chefs: Part 2 3.00-3.45pm
The Role of the Development Chef 4.30-5.15pm
Panel debate – Navigating the Menu Minefield 5.15-6.00pm
Exhibitors
UCFF has a great line up of exhibitors this year including:-
ACMS Trading Ltd. (Kavis)
Active Food Systems / Synergy Grill
Atkins and Potts
Braehead Foods Ltd
Carroll's Heritage Potatoes
Clifton Food Range
Continental Chef Supplies
Craft Guild of Chefs
Danebury Vineyards
Essential Cuisine
Fundamentally Fungus Ltd
Futura Foods
Global Foodservice Equipment Ltd.
Gram UK Ltd
Growers Direct
Hodmedod Ltd
JDM Food Group
Koppert Cress
M&J Seafood
Peka Kroef
PGI Welsh Lamb
Rational
Reynolds Catering Supplies
Seafish Authority
Tetley Tea Academy
Welco Foods Ltd
Westlands
For more information, or to register, visit www.cookeryandfoodfestival.co.uk.
