Free talk by Professor Ralph Early, food scientist, food ethicist and Professor of Food Industry at Harper Adams University, who will be reflecting on the development of our modern food system and how it will need to change in the future.
Cooking Conversations work on the basic idea of choosing a cookery 'icon' as a theme for each event with everyone attending the meal bringing a dish made from a recipe by a well known chef or cookery writer to stimulate reminiscence, laughter and talk. Our chosen icon this time is Claudia Roden.
The Slow Food Ark of Taste is an international register of food and drink products and small-scale artisan production techniques in danger of extinction unless preserved and promoted.
Macneil's Smokehouse is a local artisan small scale producer of smoked products. Using their specially imported Norwegian smoking kiln they produce everything by hand to their own recipes, in small batches for the best results.
Using traditional recipes, time-honoured techniques and heritage starters passed down through the generations, Quicke's Devon cheesemakers create outstanding clothbound cheddar.
Around the world wine growers are turning away from producing wines which could be from anywhere and instead making wines which are more sensitive to their environment and reflective of their place by, in a way, doing less.
Chris Burt, one of Shrewsbury's top chefs, has travelled extensively in the Far East. He will talk about the food of Thailand, Cambodia, Japan and beyond, and serve you delicious examples of how he recreates the special techniques and flavours using top quality, sustainable and ethically produced ingredients.
A rare opportunity to hear the story behind Mark Williams’ pie making success. After years of trading his popular pies, he will reveal all about his fillings and the crisp pastry that surrounds them.
Whether wild or cultivated, damsons have been a familiar part of the English landscape for centuries,and have been used in a range of traditional jams, jellies, drinks, sauces and puddings.
Our traditional spirits now come in a dazzling, but daunting, variety of flavours, colours and bottle shapes, as both long-established producers and newcomers experiment with adding different fruits, flowers, vegetables and herbs.
Come and hear the stories of young people making a living locally by producing exceptional food and drink. Ludlow has been recently blessed with the arrival of Mathieu Wojas, a Frenchman who taught himself the art of making croissants, brioches and other traditional French delicacies
Old Downton Lodge just outside Ludlow is renowned for its tasting menus. Head chef Karl Martin uses local produce as much as possible, including ingredients foraged from the countryside and his own preserves.