How does a busy chef source the best ingredients? Andy Link of The Riverside Inn at Aymestrey in North Herefordshire believes passionately in working with a local community of small producers and foragers to get top quality on to his customers' plates.

Come and hear from chef/patron Andy, a member of the Slow Food Chef Alliance, about the challenges of running a sustainable and environmentally ethical business. You will try some of the delicious results including local mutton and a selection of produce from his and neighbouring orchards, garden and wild areas. Accompanied by a glass of beer from the Swan Brewery in nearby Leominster.

Please note ticket sales will close at 9pm the evening before. There is a small booking fee.