There is set to be a feast for foodies at this weekend’s Monmouthshire Food Festival in Caldicot Castle.
The event will feature food and drink producers, chef demonstrations, a children’s quarter, and recipes cooked up by chefs from the Royal Navy.
The festival’s Look and Learn section will feature demonstrations and tutored tastings from artisan baker Bill King, Black Mountain Gold chocolates, Brecon Brewing, Gwatkin Cider, Morgan’s Brew Tea, Rayeesa’s Indian Kitchen, Varsity Coffee, and Warner Edwards, craft distillers of gin.
The festival entry fee is £5, children under 12 go free. The event is held between 10am and 4.30pm on October 10 and 11.
Clive Williams, Head Chef at the Parkway Hotel and Spa
Clive has a passion for local produce, and has held positions in many top restaurants and hotels in the area before moving to the Parkway Hotel as Head Chef in 2012.
Michael Hendry, Head Chef at Llansantffraed Court Hotel
Since starting as Head Chef in 2013, Michael has transformed the hotel’s dining room and celebration menus.
Kyle Wilson, Head Chef of Sawyers Bar and Grill
Kyle began his career as a pot washer at the Fwrrwm Ishta restaurant. He is now head chef at Sawyers bar and Grill in Magor.
Adrian Walker Master Butcher from Golden Valley
Under Adrian’s management, Golden Valley Meat and Game has been supplying the highest quality meat, poultry and game to the retail and catering industry for nearly 25 years.
Julie Carey, Head Chef Glen yr Afon House Hotel
Julie has been a chef for twenty seven years, originally training at Nash College in Newport.
Cai England, Head Chef Piercefield St Arvans
Cai began his culinary career as a pot washer aged 12. Through hard work and determination he has worked his way up the position of Head Chef.
Matthew Long, Head Chef Raglan Arms, Llandenny
Matt heads up a small team, dedicated to producing exceptionally good food, with a focus to provide perfectly cooked, beautifully presented food using local ingredients.
Ross Cooper Senior Sous Chef, St. Pierre Marriott Hotel
Ross was inspired by his late grandmother’s amazing pasties. These days, Ross is Senior Sous Chef at St. Pierre Marriott Hotel and Country Club.
Aidan Fisher, Head Chef at the New Inn, Chepstow
Aidan trained as a chef at Le Cordon Bleu in London before working in a variety of excellent dining establishments including the 3 rosette Terry M restaurant for four years.
A Lot of Waffle
American style waffles
Baked on Green Street
Artisan baker specialising in bread, doughnuts and savoury breads.
Black Mountain Gold
A range of draught and bottled beers and breweriana
Longhorn beef and pedigree Lleyn lamb and mutton
Chocolate brownies of distinction.
French macaroons, savoury snacks and pastries
Field Bar Wine
Homemade fruit and flower wines
Good and Proper Brownies
Baked chocolate goods and gluten and sugar bakes
Award winning cider and perry
Artisan bread part baked to finish at home.
Organic and handmade artisan Welsh cheeses.
Indian samosas, bhajis, spring rolls and pekoras
Mini Jar Company
Specialised artisan preserves.
Morgans Brew Tea
Forty four varieties of loose leaf teas
Natural seed and nut butters, honey and honey mixes.
Old Granary Pierogi
Polish style baked handmade pierogi with gourmet meat and vegetable fillings.
Rayeesa’s Indian Kitchen
Frozen curry sauces
Stainswick farm Oil
Cold pressed rape seed oil
The Artisan & Farmhouse Cheese Company
West Country Farmhouse cheddar cheese
The Parsons Nose
Homemade speciality sausages and Dexter burgers.
Three Counties Liqueurs
Handmade frit liqueurs and fruit preserves.
Ty Gwyn Cider
Tyrrell’s Family Food
Meat pies, faggots, pork pies and Scotch eggs.
Vegetarian and vegan Glamorgan sausages, pastries, savoury scones.
Warner Edwards Distillery
Dry gin, Elderflower infused gin, Sloe Gin and Victoria’s rhubarb gin
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