Liz Knight of Forage Fine Foods makes delicious products, runs courses and is the author of Forage: Wild Plants to Gather and Eat. Join her
You know that slice of green apple you often see on the side of a Ploughman’s? It’s trying to tell you something. It’s trying
A cook-off between finalists Amber Jones and Ruby Paton, who beat off hot competition in earlier heats at King Henry VIII School in July.
‘When we cook together it is an act of love. And when we eat together we create a shared memory.’ Eat, Share, Love is a remarkable
Jeremy reprises the Vietnamese pork dish he cooked for his ITV series Jeremy Pang’s Asian Kitchen and teams up again with Kyle and Lauren who rear
A chance to meet a series of local food growers, experts, producers and businesses from Abergavenny and the surrounding area, to hear the stories
For some years we have heard about the external costs – the social and environmental damage – which need to be factored in to
It is 21 years since Stephen Terry opened his first restaurant. One of Marco Pierre-White’s protegee’s, Stephen traded the white heat of the London
Along with the rest of the UK, Wales has undergone a craft brewing boom over the last twelve years or so. Through all that
Stories of gauchos from his Patagonian Dad kicked off Chris’ fascination with fire-cooking and the Asado barbecue style. His evident love of fire, heat
There have been numerous attempts to create effective and efficient local food models, to distribute locally produced food to customers in a way that
Joe trained as a chef and worked in kitchens while pursuing a parallel career as a food and travel photographer. A lifelong vegetarian, his
Lee Skeet is the chef behind Cora – Cardiff’s small but perfectly formed 12-seater restaurant – recently named as one of the Top 10
Kate’s debut cookbook Home Cooked is inspired by her own love of simple home-cooking and the many wonderful and talented cooks she has met
Join Monsieur Bon Bon and Madame Saucisson and take part in the Festival’s famous (and hilarious) Food Quiz.
Join Genevieve Taylor, live fire cook, author and founder of the Bristol Fire School, as she cooks a recipe or two from her new
Angela grew up behind the counter of The Lucky Star, her parents’ Chinese takeaway in Beddau, South Wales. Takeaway is a fascinating memoir; a
Santosh demonstrates a white fish curry from his new book Ayla: A Feast of Nepali food from Terai, Hills and the Himalayas. Santosh leapt
