All Events

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. In this workshop Andy Link from the Riverside Inn will illustrate the importance of this campaign by using several local and national Ark ingredients, including rare breed […]

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. Their cure and smoke process is unique and produces delicately smoked salmon, duck and chicken with nuances of flavour and […]

Using traditional recipes, time-honoured techniques and heritage starters passed down through the generations, Quicke’s Devon cheesemakers create outstanding clothbound cheddar. Made by hand in the old-fashioned way, slowly matured for a deeply satisfying flavour, their cheese celebrates the deep connection that has grown between the Quicke family and the land they have nurtured for almost […]

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. Less manipulation in the winery, less funny business, more growing great grapes using organic and biodynamic methods […]

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.  Old and new ideas combine in this […]

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. Alongside his delicious traditional pork pie using meat from free range Gloucester Old Spot pigs, he has also created exciting combinations […]

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. Sarah Conrad Gothie will talk about her newly-published book which offers a history of damson cultivation as well as practical advice for growing, buying and […]

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. We are also offered a much wider range of accompanying mixers. Alix Chidley-Uttley and Aaran Eccles of Tanners Wines in Shrewsbury will use […]

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. Local residents hurry to his stall on Ludlow market to […]

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. He will use these with rare breed pork and Shropshire mutton from Strawberry Fields Farm near Shrewsbury and Welsh wagyu beef from […]