Our Events

 

 

 

Is our Global Food System Fit For Purpose
Date: 18/10/2018

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 SOLD OUT
Date: 13/09/2018

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.

12.00 Conserving our Food Heritage
Date: 07/09/2018

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.

2.00 p.m. The Perfect Cure and Smoke
Date: 07/09/2018

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.

4.00 p.m. Quicke Slow Cheese
Date: 07/09/2018

Using traditional recipes, time-honoured techniques and heritage starters passed down through the generations, Quicke's Devon cheesemakers create outstanding clothbound cheddar.

6.00 p.m. The Gentle Revolution
Date: 07/09/2018

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.

12.00 East Meets West SOLD OUT
Date: 08/09/2018

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.

2.00 p.m. Confessions of Ludlow’s Favourite Pie Maker
Date: 08/09/2018

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.

4.00 p.m. Damsons: an ancient fruit in a modern kitchen
Date: 08/09/2018

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.

6.00 p.m. New Spirit Generation
Date: 08/09/2018

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.

11.00 a.m.Young Artisans of Shropshire.
Date: 09/09/2018

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

1.00 p.m. Keeping it Local
Date: 09/09/2018

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.