Bristol Food Connections Programme 2019 by bristolfoodconnections

PROGRAMME

A CITYWIDE FESTIVAL OF FOOD 100+ events bringing people and good food together

www.bristolfoodconnections.com bristolfoodconnections

bristolconnect

bristolfoodconnections

BID_FoodConnections_Ad_2.0_PRINT.pdf

26/04/2019

12:41

STREET PARTY C

DATE JUNE 23RD 2019

Location CORN STREET, OLD CITY

Times 11:00 â&#x20AC;&#x201C; 17:00

CMY

As part of Bristol Food Connections, the City Centre BID are hosting an Old City Street Party.

Bringing together food, family and the local community to celebrate the historic Old City. There will be music and free kids crafts & entertainment. Learn how to plant and grow your own vegetables with Edible Bristol, all whilst enjoying food and drink from local businesses.

@BrisCentreBID

@Bristolconnect

@bristolbid

bristolcitycentrebid.co.uk

T �� C� �

�

Claire Peeters: Chief Executive Lottie Storey: Marketing and Comms Manager Emma Heesom: PR Manager Lorna Knapman: Creative Development Gemma Thorogood: Creative Development Laura Humphreys: Project Coordinator Shonette Laffy: Business Bootcamp Coordinator Katrin Deeg: Production Coordinator Anne-Louise Perez: Passport Manager Nancy Wilkinson: Festival Assistant Steph Wetherell: CEO maternity cover Bristol Food Connections

Bristol Food Connections is a non-profit community interest company (CIC), company number 10581364 Please note: all information contained within the programme may be subject to change and whilst every care has been taken to ensure the accuracy of information at the time of going to print, we recommend checking www. bristolfoodconnections.com for the very latest programme news.

Food Connections Board Claire Ladkin Business

Development Consultant (Chair)

Stephen Wray former Partnerships

Director, BCC

Martin Orbach Founder of Shepherd’s Ice Cream and Abergavenny Food Festival

Barny Haughton Founding Director

of the Square

Steve Ashworth Associate Director at Smith and Williamson Food Connections is guided by a Project Board, including members from the BBC, Bristol City Council and Neighbourly.

�

019 marks the fifth year of Bristol Food Connections, and it’s truly the best year yet. As Bristol throws open its doors, inviting people to a cornucopia of food experiences in the four corners of the city and beyond, we celebrate exactly what it is that makes Bristol such a centre of epicurean excellence and culinary creativity. Bristol Food Connections is a festival for everyone – if you love food you will find plenty to tempt you in our packed programme. From ‘Eats Beats and Boats!’ to ‘Getting Pickled not Wasted’, over 70 community events, supper clubs, workshops and talks are happening across the city, put on by our event partners who are just as enthusiastic and passionate about Bristol’s food scene as we are. Flip to page 32 to explore these exciting events. And it is truly an honour to be taking over Colston Hall for a long weekend as part of this year’s festival. All our demonstrations are free to access, and we are thrilled to welcome a whole host of cooks and chefs this year including Briony May and Elly Curshen. I’m particularly thrilled to have a whole day devoted to early years nutrition. Working in collaboration with Love Baby and Human Milk we bring you Breastfeeding and Beyond – ensuring even our smallest visitors are catered for and exploring a range of topics looking at this most fundamental time for building our relationship with food. Personally, I am passionate about supporting the development of food businesses that together provide the backbone of Bristol’s unique and independent food scene. It is an integral part of Bristol Food Connections to support entrepreneurs and growing businesses with our Business Bootcamps - page 14 for more information. Bristol has never shied away from exploring vital issues connected to food sustainability, accessibility to good food and supporting better food systems. The brilliant team at Bristol Food Connections have worked tirelessly to create a festival which brings together some of Bristol’s biggest thinkers, most acclaimed cooks and chefs as well as welcoming some amazing talent to the city from further afield for demos, debates and talks. It is also a happy and wonderful accident that so many of our demos involve a female chef or cook. Whatever flavour you’re looking for, this year’s festival is sure to have something to tickle your fancy. See you there! Claire Peeters, Chief Executive, Bristol Food Connections

T��W��D ��O��A��O��I��A��

Start Your Food Adventure Here

ecome a food explorer with our World Food Passports - back for another year after selling out in record time last year! World Food Passports are a collaboration between Bristol Food Connections Festival and Anne-Louise Perez, offering three food passports to choose from: • Bristol’s Independent District • Bedminster • Clifton Village The passport brings together communities through a celebration of the mind-blowing food culture scene we have across Bristol. It really showcases the diversity of our city and neighbourhoods through something we all understand and love….food.

W�� I ��T�

The Passports will take you on a world journey to some mouth-watering and award winning food venues. These include some of the city's most exciting food and drink establishments in Bristol’s Independent District (the centre of which is the famous Gloucester Road – Finalist of the Great British High Street 2018), Bedminster (world famous for its Upfest Street Art) and Clifton Village (home of the historic Suspension Bridge). Just like last year, each food travel stop off will offer you a complimentary taster or small plate from venues listed. Once you’ve savoured your taster, your passport will be stamped and it’s onward to the next place. Passports will take you on a culinary journey through India, Mexico, North Africa, Japan, Persia, Italy, Spain, Sri Lanka, the USA and many more. Each Passport features between 13 and 15 places to visit, all of which will create some unforgettable food memories to inspire your own culinary appetite at home or even better to go back and visit again.

There are so many fantastic, unique food places in Bristol. I devised the Passport scheme last year as the perfect way to explore, discover and appreciate the independent food scene which brings such amazing flavours and quality to the city. Creating an authentic passport was key – designer Susan Taylor has hit the nail on the head Anne-Louise Perez

C��

Passports are £12.00 each and are valid for use at any time over the festival period - between 12th and 23rd of June 2019.

W��E �� R ��S��R�� A��F��M�� O��T��

Passports are available now to purchase from bristolfoodconnections.com/the-food-passport-isback (Delivery or Click & Collect options available) and on sale at the Tourist Information Centre. Any questions email: yourstreetconsulting@ gmail.com

0�

�

��T�

�

With thanks to GWR - travel partner of Bristol Food Connections 2019.

he GWR Freedom Travelpass is the perfect option for travelling around the city as it enables you to buy one ticket for your whole journey – perfect for both the World Food Passports and the wider Bristol Food Connections festival. The Freedom Travelpass costs just £6 and offers unlimited travel on all trains and most buses in Bristol. Buy your ticket at stations or on board the bus. Bristol Food Connections is pleased to partner with GWR to offer festival-goers a more sustainable transport option.

�

��

�

• Great Western Railway • South Western Railway • CrossCountry Trains

�

��

�

• First West of England*

�

• Stagecoach South West* • Stagecoach West* • Faresaver Buses • South Gloucestershire Council

*Freedom Travelpass tickets can be issued by these bus operators

Permitted Travel Zones

1 day / 7 day / 1 month ticket

Bristol Zone A

£6.00 / £27 / £100

Bristol Plus Zones A + B

£11.50 / £50 / £192

Bristol and Bath Zones A + C

£11.50 / £50 / £192

Bristol, Bath, Nailsea and Yatton Zones A + B + C

£13.50 / £59 / £227

Bristol and Weston SM Zones A + B + D

£13.50 / £59 / £227

Bristol, Bath and Western SM Zones A + B + C + D

£18 / £76 / £290

Roman Baths, Bath THE FAMOUS FIVE ÂŠ 2018, Hodder & Stoughton Limited. All rights reserved. Advertising based on an increase of over 10% in train seats on long distance, intercity services in January 2019 compared to the same period in 2018. Correct as of 03/01/19. Selected routes only. Visit GWR.com for full terms and conditions.

More seats. More trains. More adventures. Book at GWR.com, on our app, or at a station.

JOIN US FOR A GRAND DAY OUT In support of The Grand Appeal, join us for an exciting new ‘A Cracking Afternoon Tea.’ Immerse yourself in this magical afternoon tea with Traditional Quintessential Sandwiches, Homemade Scones with Tiptree Preserves and Cornish Clotted Cream. Enjoy a quirky array of sweet treats including Lemon Curd Biscotti ‘Cheese & Crackers’, Apricot & Raspberry Battenberg, Yorkshire Tea Brulée, Vanilla & White Chocolate Mooncake and Sweet Pastry Matchsticks. Available until 24th November 2019. D ELICIO USSunday FOOD, £3 of every Afternoon Tea goes to BEAUTIFUL DÉCO R THE GRAND APPEAL

A short drive from Clifton, Symonds is full of character and unique dining experience. We©&T canWallace cater & toGromit’s groupsChildren’s large ®Theoffers GrandaAppeal. Registered charity 1043603. Foundation/Aardman 2019. All rights reserved. and small and can tailorAnimations events toLtd meet your needs.

01275 884 01275 219 219 884

symondsrestaurant.co.uk symondsrestaurant.co.uk Audley Redwood Audley Redwood, Beggar Bush Lane Beggar Bush Lane Failand, Bristol BS8 3TG Failand, Bristol BS8 3TG

P�� O� W�� S��E ��R��P��

Head to Cookpad.com/uk We’ve teamed up with the Bristol-based recipe sharing website and app to bring the city’s recipes to the fore. Use the hashtag #passitonbristol to be part of the Cookpad Bristol Food Connections community! As well as Bristol Food Connections, 17-21st June is also Loneliness Awareness Week and we’ve teamed up with organisers, the Marmalade Trust (a charity reducing the stigma around loneliness across society and helping people to make new friendships) to highlight this important issue. Can you Pass It On while also tackling loneliness in Bristol? How about organising a picnic, a street party or simply take time to share a cuppa and cake with a neighbour. Pass It On is such an easy, cheap and fun way to get connecting with family, friends, neighbours, classmates, communities and colleagues. And it’s the perfect way to embody Bristol Food Connections’ mission - bringing good food and people together. What will you share?

hen it comes to food, everyone’s got something to share. From a much-loved family recipe to the seeds from last year’s harvest, from a cake shared with neighbours to a favourite cookbook, Bristol Food Connections wants you to Pass It On. Let’s get the whole city passing it on throughout the festival, to show just how much of a kind and generous community we have here in Bristol! And it’s the perfect way to connect with neighbours and friends through food in a genuinely quick, useful and enjoyable way.

S�� A��O��E��N��N��V��:

H��T��O��I�

• Take a cake into work • Invite a neighbour round for tea • Spill a food secret or hack • Start a cookbook club • Share seeds from your garden • Split a sourdough starter • Start a friendship cake • Donate homegrown veg • Gift homemade jam or chutney • Swap a recipe book • Tell a story • Organise a picnic (National Picnic Week starts on 21 June!)

1. Use the hashtag – #passitonbristol – on social media and we’ll collate everything you share (videos, pictures, words, sound) on Bristol Food Connections’ channels 2. Cookpad – upload your recipes to Cookpad to help create Bristol’s biggest recipe swap 3. Email your videos, pictures, words, sounds and recipes to info@ bristolfoodconnections.com 4. Pop into the Colston Hall Festival Hub and share your stories

Six Bristol food heroes have already shared on Bristol TV - look out for the short films both on Freeview channel 7, Sky 117 and Virgin Media 159, on www.bristollocal.tv and across social media. Share your own using the hashtag #passitonbristol to get involved!

0�

R B

Briony May’s Raspberry � and Amaretto

M� �

�

ate et ium venimpore optatest qui tempore cuptatem. Qui dipsam nonsero eos incimpe ligenis autatius incieniMay sitatur auttodiciet ristolian baker Briony shot famelatae as dolorem faceatem alibus, suntsemi-fi optat vernatur, ut the amiable and talented nalist of The velisGreat es re, odit eum fuga. Mi,2018. occaborit hillese British Bake Off Briony is sharing ceperi veniskills sinimus assiConnections intios rentia her sweet in a dolesendi Bristol Food sandit moluptatur autatem etur sae to demo on Sunday 16th June expliquid at 3.00pm – turn page 28 for more information. Want toditi tryautae one ofvolorit Briony’s bakes? Give this Eniminita iusam, a comnis indulgent shortbread recipe a go. earum a iur, illabo. Aturernam quo omnis que natius andenia commoditatur as est, suntota� ped eatur mos aditae. Pa sincid millaut magnimi, officillique num et aperferspit alitasp For the shortbread: erfere ma cum butter, dit quesoftened est alitibus, ellores . 280g unsalted 150g golden caster sugar Verrovita 2 large eggaligenist yolks aute simus alitatendant volorerit occae velitas 2 large hard boiled egg ratque yolks eliquissequi ide minveri quam secuptas ut quam, nuscipsae 2 tsp amaretto nis erepudi 370g plain flarcid our ut autas qui il estint. Offi tem quae vquam quae dem aut ut et et aut 50gcpistachios pa entiumqui ulloribus consenem sequodi taquist, ½ tsp salt qui debis molorio nsecatiore, qui quae vent, as si ut id Raspberry et moluptatur volorumqui volorepuda Forpathe and as Amaretto Caramel: quos nulluptae 120g simin unsalted butter voloris ipsum isto bearum vellorro ea nostibus nullore ntemquatium velibus 150g golden caster sugar excerem. reicien 150g soft In light browndesciat sugar imus dersper umquae. ½ tsp salt Verrovita aligenist aute simus alitatendant 150ml double cream volorerit occae velitas ratque eliquissequi ide 5 tbsp amaretto minveri quam secuptas ut quam, nuscipsae 250g raspberries nis arcid ut autas qui il estint. 1 tsperepudi red food colouring Offic tem quae veliquam quae dem aut ut et et aut pa ulloribus consenem sequodi taquist, Forentiumqui the Chocolate Topping: qui debis nsecatiore, qui quae vent, as 300g darkmolorio chocolate si utfreeze pa id et moluptatur as volorumqui vonem 10g dried raspberries sequodi taquist,roughly qui debis molorio nsecatiore, 50g pistachios, chopped qui quae vent, as si ut pa id et moluptatur as volorumqui volorepuda quos simin nulluptae voloris ipsum isto bearum vellorro ea nostibus nullore ntemquatium velibus excerem. In reicien desciat imus dersper umquae. atiore, qui quae vent, as si ut pa id et moluptatur as volorumqui volorepuda quos simin nulluptae voloris ipsum isto bearum. Eniminita diti autae volorit iusam, a comnis earum a iur, illabo. Aturernam quo omnis

�

que natius andenia commoditatur as est, suntota ped eatur mos aditae. Pa sincid millaut magnimi, officillique num et aperferspit alitasp M erfere maon cum que est 1. Oven to dit 180°C. Linealitibus, baking ellores tray . with parchment. Verrovita aligenist aute simus alitatendant volorerit occae velitas ratque eliquissequi ide Make shortbread minveri secuptas ut quam, nuscipsae 2. Hardquam boil two large eggs. Remove yolks, set aside. nis arcid ut autas quioril stand estint.mixer and beat 3. erepudi Butter and sugar in bowl Offiwith c tem quaeuntil vquam whisk lightquae and fldem uffy.aut ut et et aut pa ulloribus consenem sequodi 4. entiumqui Egg yolks into a mug, add amaretto thentaquist, push qui debis molorio qui sieve quae into vent,mixture. as si hard boiled eggnsecatiore, yolks through ut pa id to et combine. moluptatur as to volorumqui volorepuda Mix Add butter mixture. quosMix simin nulluptae voloris ipsum isto bearum to combine. vellorro nostibus ntemquatium velibus 5. Floureaand salt intonullore bowl. Whizz up pistachios in excerem. In Add reicien imustodersper umquae. blender. to fldesciat our. Whisk combine. 6. Add flour mixture to butter mixture and gently Verrovita aute simus alitatendant mix toaligenist just combined (dough will be very soft). volorerit ratque ide Wrapoccae in clingvelitas film and chill eliquissequi for 30 minutes. minveri quam secuptas ut quam, nuscipsae nis erepudi arcid ut autas qui il estint. Make caramel Offi c tem quae into veliquam autminutes ut et et aut 7. Raspberries a pan.quae Heatdem for 10 pa entiumqui consenem until fruit isulloribus broken down. Pushsequodi throughtaquist, sieve. qui debis molorio nsecatiore, qui quae vent, as Set aside. si pa id et moluptatur as volorumqui 8.utButter and sugar in pan. Heat gently vonem until sugar sequodi taquist, qui debis molorio nsecatiore, had dissolved. Add cream, raspberry sauce, qui quae vent,and as si ut(and pa idred et food moluptatur as amaretto salt colouring volorumqui quos simin nulluptae if using).volorepuda Mix to combine. Heat gently untilvoloris ipsum isto bearum vellorro ea nostibus nullore thickened. Set aside. ntemquatium velibus excerem. In reicien desciat imus umquae. atiore, qui quae vent, as si Back dersper to shortbread ut id et moluptatur as volorumqui volorepuda 9. pa Gently press shortbread dough in to baking tray quosevenly siminwith nulluptae voloris bearum. fingers. Prick ipsum surfaceisto with fork. Chill for 10 minutes. Verrovita aligenist aute simus alitatendant 10. Bake for 20 minutes or until top just turns volorerit velitas ratque eliquissequi ide goldenoccae brown. minveri quam secuptas ut quam, nuscipsae nis erepudi arcid ut autas qui il estint. Assemble Offi c temcaramel quae vquam quae dem Set aut aside ut et to et cool. 11. Pour over shortbread. aut Once pa entiumqui sequodi cool putulloribus in fridge consenem to set. taquist, debis molorio qui in quae 12. Oncequicaramel has set, nsecatiore, melt chocolate bowl vent, si excerem. In reicien imus in as microwave in 30 second desciat blasts until smooth. dersper consenem sequodi taquist, Pourumquaebus over caramel. Sprinkle over freeze dried qui debis molorio raspberries andnsecatiore, pistachios. qui quae vent, as si. 13. Leave to set in fridge for a few hours or overnight. www.xxxxxxxxx.com 14. Slice using a hot, sharp knife.

BUTCOMBE BEE

TRAIL

This year, to celebrate Butcombe partnering with Bristol Food Connections (BFC) we have launched a beer, “Joined at the Hops” and will donate 10p of every pint to them to enable them to continue the festival in the future.

CLIFTON University of Bristol

F EE!

The Bearpit

BROADMEAD

Clifton Observatory

Bristol Museum & Art Gallery

M Shed

All you need to do is visit our four central Bristol pubs*, in any order and buy a pint of “Joined at the Hops” or specified beer.

Coronation Rd

STAMP HERE

Queen Square

SS Great Britain

or ct

To get everyone really excited, we are giving away free t-shirts for anyone that takes part in our beer trail.

Asda Bedminster

York Rd

STAMP HERE

THE HATCHET INN

THE BELL

THE OSTRICH

THE COTTAGE INN

Blackbeard Stout or BFC beer

“Joined at the Hops” or any classic range beer

Ostrich Ale or “Joined at The Hops”

“Joined at the Hops” or Underfall Lager

#BFCButcombeBeerTrail

786 Butcombe Beer Trail & Bristol Food Connections A5 Advert v5.indd 1

*Running from 10th May 2019 to 31st July 2019.

29/04/2019 10:56

C��T��H�� delectable pop-up supper clubs to challenge the mind and tantalise the taste buds. Brain Food is a vibrant and diverse programme of talks and debates getting us to think more consciously about what we eat. Join a workshop to learn more about the gut brain connection, medicinal mushrooms or palm oil; or listen to a panel discussing soil health, future foods or how we scale up local food production. With pop-up supper clubs providing sustenance and food for thought with issues such as mental health, food wealth and poverty and sustainability on the table; you can also sample some of Bristol’s best street food, eat at Colston Hall’s resident Bowl of Plenty café and visit the Love Food producers’ market over the weekend of the 15th and 16th June. Plus there are opportunities to dance your socks off with The Wake-Up Rave from our friends at Valley Fest, and St Paul’s Carnival Bristol presents Our Journey – An Edible Discovery Of Caribbean Heritage.

ristol Food Connections is coming to Colston Hall for the first five days of this year’s 12-day festival! Partnering with the iconic music venue has made it possible to bring together some of Bristol’s biggest thinkers, most acclaimed cooks and chefs as well as welcoming some amazing talent to the city for demos, debates and talks. All five floors of the Colston Hall foyer will be transformed into a celebration of food from demos with some of the top chefs in the business, to stimulating conversations, a buzzing market and

F��L��V��S

Image © freepik.com

or parents, Love Baby presents Breastfeeding & Beyond, in collaboration with Human Milk. Join us for an information packed day of panel discussions, workshops, cooking demonstrations and a free breastfeeding support drop-in room. Don’t miss the massive photo shoot of mums and their breastfed babies! Supporting the event will be ethical baby related brands, local businesses and charities all offering information and merchandise. With thanks to Breastfeeding and Beyond sponsor, Natracare - the manufacturer of the world’s first brand of organic & natural period products that respect women’s bodies and our planet.

1�

Colston Hall & St George’s Bristol present

A summer celebration of roots and americana music

k.d lang / The Mavericks Lucinda Williams Kiefer Sutherland / The Shires Cowboy Junkies / Keb’Mo’ + Martin Harley The Hot Sardines / The Long Ryders Robert Vincent + Ethan Johns with Black Eyed Dogs Jerron ‘Blind Boy’ Paxton / Robyn Hitchcock / Rob Heron & The Tea Pad Orchestra Roosevelt Collier / Sam Morrow + William Crighton / Daddy Long Legs Tim Eriksen + Mama’s Broke / Gwenifer Raymond / Will Hoge Plus official launch on The Tower Belle with Truckstop Honeymoon Taking place in venues across Bristol and Bath | June & July 2019 For information, ticket offers and competitions visit:

colstonhall.org | stgeorgesbristol.co.uk | #RiverTown

CH_Rivertown_FoodConnectionsAD_04-19_2MW.indd 1

24/04/2019 13:52

F�� N��I�� B��N�� T��P� influencers, you’ll come away with plenty of ideas to spread the word about your business. We’ll also hear from a selection of bars, restaurants & producers who are doing great things in this area in a panel chaired by Dan Martin from Enterprise Nation.

Want to take your food business to the next level? In partnership with Brunel IB and Gregg Latchams, join a day of subsidised masterclasses covering the most important things you need to consider when growing your business – from PR and marketing, to investment case studies, and the opportunities for food tourism in Bristol. Plus, explore the pros and pitfalls of Instagram for food marketing. Each session includes an expert talk and case studies followed by a group panel discussion for asking questions and sharing your own experiences and challenges. Sessions are aimed primarily at established businesses that are ready to expand their scale, offer or customer base. Startups, individuals and more established businesses are also welcome. Book onto one session, or purchase a discounted day ticket for all sessions. Tickets: £45 for a day ticket (includes entry to breakfast networking), or £10 per session. Networking breakfast 8:30 am - 9.30 am

S��I��T��E: �� S��E ��S��A��B�� F�� I��S ��D ��O��T��-U��T��E��

2:00 pm - 3:30 pm This session from GetSet for Growth & Planet Mark Start will help you understand how to scale a sustainable food and drink business and how to stand out as a brand in a saturated food market. You will hear from four sustainable food and drink business growth case studies, followed by a panel discussion and networking.

S��I��F��: ��T ��U ��E��O K�� U��N��T��T & ��D��

3:45 pm - 5:45 pm What is the best way to finance your business, and what are the steps you need to take secure and manage funding? We’ll hear from a range of businesses how they organised crowdfunding, investment and other financial models, as well as the risks associated with taking on these financial responsibilities. The panel discussion will be chaired by Chris Goodfellow from The Pitch.

S��I��O��: �� O��N��E�� O��O��T��I��I��R��O�

9:30 am - 11:00 am The session will open with a short talk from Erik Wolf, founder of the World Food Tourism Association, on the worldwide trends in food tourism, as well as what the opportunities are for Bristol food & drink businesses. This will be followed by a panel discussion on Bristol’s strengths and weaknesses as a ‘foodie city’, featuring Visit Bristol, Josh Eggleton, Bristol 24/7 and more.

S��I��F��: ��M��G�� - �� S ��D P��A�� F�� T��A�, ��H ��N��E�� T��O�, ��T ��W�� E.

6:00 pm - 7:00 pm, Networking drinks 6.30 pm - 8:00 pm Instagram is arguably the most influential platform for foodies and food businesses at the moment, but how do you know if your photos are good enough? And what are the risks of having your business on this fast-moving visual platform? This session is led by food author Genevieve Taylor, with a panel including food photographer Matt Inwood, food blogger Natalie Brereton and more.

S��I��T��: �� ’S ��D D��’T��F ��R��I��& ��

11:15 am - 1:00 pm, Lunch 1:00 pm - 2:00 pm Be guided through the essentials of food & drink marketing from Bristol’s glamourous foodie champions Duchess Media. Whether it’s coming up with mouthwatering social media posts, selling out events or working with the press and

1�

C��T��H�� F��I�� O��T�� N��N��O��S�� N�� R�: Thursday 13 June - Saturday 15 June: 10AM - 5PM Sunday 16 June: 11AM - 5PM Monday 17 June - Friday 21 June: 11AM - 2PM Colston Hall, Colston Street, Bristol BS1 5AR

T��S�� H

The day has a packed schedule of panel discussions, workshops, cooking demonstrations and a free breastfeeding support drop-in room. Supporting the event will be ethical baby related brands, local businesses and charities all offering information and merchandise.

Love Baby presents Breastfeeding & Beyond, in collaboration with Human Milk Thursday 13th June, 10:00 am - 3:00 pm Mainly free, some activities are ticketed or require pre-registration Colston Hall, Colston Street, Bristol BS1 5AR Human milk is the perfect, most sustainable food for human babies. And breastfeeding isn't just food, it's also medicine. There is a plethora of antiviral and antibacterial properties in human milk. It also has anti-inflammatory properties and sets up a healthy gut microbiome. How can we all support mothers to continue to breastfeed for as long as they and their babies are mutually happy and thriving? Join us for an information packed day with Human Milk CIC Founder and Director Claire Tchaikowski, Prof Amy Brown (Author of ‘Breastfeeding Uncovered’, ‘Why Starting Solids Matters and ‘The Positive Breastfeeding Book’) practitioners and Bristol City Council and Barnardo’s network of infant feeding specialists and advisors. We start the day with a word from Susie Hewson, the founder of our sponsor, Natracare. Manufacturer of the world’s first brand of organic and natural period products that respect women’s bodies and our planet - followed by a massive photo shoot of mums and their breastfed babies.

The Great Big Breastfeed Photo Thursday 13th June, 10:30 am Free Lower Ground Floor Foyer, Colston Hall Calling all parents and their breastfeeding or breastfed children! Love Baby and Human Milk want to celebrate YOU with a big group breastfeed photo in the foyer of the Historic Colston Hall, as a celebration of the big Bristol breastfeeding community. If you have a child still breastfeeding or one that was, please join us. This photo will celebrate Bristol’s status as the first UK city to be awarded Baby Friendly status by the World Health Organisation and help us continue to promote and protect breastfeeding in the city and beyond. Join us in the Foyer of Colston Hall for a word from our sponsor, Natracare’s Susie Hewson, followed by the group photo. Breastfeeding Uncovered with Professor Amy Brown - Brain Feast Session Thursday 13th June, 11:00 am - 12:00 pm £8 3rd Floor Terrace Bar, Colston Hall Across the world mothers are urged to breastfeed, but in Western society many find this a difficult task. Those who stop can feel demoralised and unsure as to why such a desired, encouraged and biologically normal behaviour can appear so challenging in reality. In this panel, Prof Amy Brown will examine why this continues to happen, revealing how complex social and cultural messages work against new mothers, and what we can do to reverse this.

1�

Breast Envy, Breastfeeding & Relationships Workshop with Dominique Sakoilsky Thursday 13th June, 11:00 am - 11:45 am Free Lower Ground Floor, Glass Room, Colston Hall Dominique has been working in the arena of family life since the late 80s. Initially at the Active Birth Centre in London as a workshop facilitator and yoga teacher, and is part of their professional training team. This work with birth and family life led her to train in related fields as birth of a family touches all elements of our human experience, from our earliest wounds, relationship issues, health and well-being, life choices in both work and living, and parenting. This workshop has limited capacity - register your free space online. Starting Solids Demo with Anna Mapson Thursday 13th June, 11:00 am - 12:00 pm Free Lower Ground Floor, Glass Room, Colston Hall In this free demo Anna Mapson of The Gentle Touch explores Baby Led Weaning versus Purees, why people choose different approaches and how to do both, the role of breastmilk whilst introducing solids and how and when should you introduce water, gut health and the development of the microbiome in the first year, what ‘gear’ is useful and portion sizing for babies. Anna is a registered Nutritional Therapist and offers bespoke nutrition advice for the whole family. She also teaches baby massage and baby weaning classes, and offers Baby Weaning Consultations at The Gentle Touch. Compère: Fran Price.

Breastfeeding When you Return to Work Workshop: Understand your Workplace Rights and Build your Strength and Confidence Thursday 13th June, 12:00 pm - 12:45 pm Free Lower Ground Floor, Glass Room, Colston Hall This workshop sets out your rights, your employer’s legal obligations and maps out the practicalities for success, helping you achieve a smooth and healthy transition. There will be an opportunity to share your experiences with other mothers, to spread good ideas and best practice. Success will involve careful thinking, planning and preparation with some frank conversations along the way. This free workshop has limited capacity - register your free space online.

Drop-in Breastfeeding Clinic Thursday 13th June, 11:00 am - 3:00 pm Free Lower Ground Floor Meeting Room 1, Colston Hall Breastfeeding support drop-in with Bristol City Council and Barnardo’s South Gloucestershire Breastfeeding Support Service. Volunteers and staff will be available to speak with you from 11:00 am - 12:30 pm and 1:30pm - 3:00 pm. No appointment necessary, although you may need to wait your turn. Whilst waiting you can peruse the information from the charities that offer support: La Leche League, National Childbirth Trust, Association of Breastfeeding Mothers and The Breastfeeding Network.

Cooking with Young Children Demo with Jo Ingleby Thursday 13th June, 12:00 pm - 12:45 pm Free Lower Ground Floor, Glass Room, Colston Hall Jo Ingleby is a chef with a passion for creative cookery using vegetables, herbs and spices. Jo has had a rich and varied career in food and was awarded BBC Cook of the Year 2015 for her work at Redcliffe Children’s Centre where she cooked lunch for the centre’s 140 children, all aged 2-4 and co-ordinated the Food Project-Young Children’s Experimental Cookery. The nursery was also awarded Best Nursery Food in the Nursery World Awards 2016. Compère: Fran Price.

1�

How Breasts Work and What to do if Breastfeeding isn’t Going to Plan - Brain Food Session Thursday 13th June, 12:30 pm - 1:30 pm £5 3rd Floor Terrace Bar, Colston Hall This panel brings together a wealth of breastfeeding knowledge gathered through the personal and professional experience of four women. Juliana Hounsfield is an Osteopath with The Family Practice and Children’s Clinic; Sandra Tanner is an International Board Certified Lactation Consultant, Breastfeeding Counsellor and Mentor with the Association of Breastfeeding Mothers; April Whincop is an International Board Certified Lactation Consultant (IBCLC) and La Leche League Breastfeeding Counsellor; Lucy Champion is a Breastfeeding Counsellor, Peer Support Trainer, and administrator of Bristol’s largest Facebook breastfeeding support group with over 5500 members. Join the discussion with these four women, covering common breastfeeding problems they encounter and what to do if you or anyone you know encounters similar issues.

Sleep Workshop with Emma Haverson from The Gentle Touch Thursday 13th June, 1:00 pm - 1:45 pm Free Lower Ground Floor, Glass Room, Colston Hall How do babies sleep? And do babies have sleep problems? This workshop will discuss sleep, looking at gentle and attachment parenting and sleep training for babies and children, instant fixes compared with slower techniques and sleep hygiene and lifestyle tips to promote healthy family sleep. Emma Haverson is an empathic and intuitive listener, drawing on her background experiences to help women negotiate the transition to motherhood, gaining balance and confidence in their life. In addition to her baby massage and baby yoga teachings, Emma is currently training as an Holistic Sleep Coach and Antenatal teacher and Postnatal Doula. This free workshop has limited capacity register your space online. Your Kitchen Cupboard Pharmacy Demo with Amanda Rayment Thursday 13th June, 1:00 pm - 1:45 pm Free Lower Ground Floor, Glass Room, Colston Hall Amanda Rayment is a trained practitioner in herbal medicine, a woman’s health and healing educator, speaker and mentor. She has over 25 years’ experience as a practitioner and educator in herbal medicine, antenatal/childbirth education, women’s health and healing including menstrual health, fertility care, and pregnancy and birth care and family relationships. In this demo Amanda presents gut-strengthening and immune-boosting first foods and the pharmacy that lies within your kitchen cupboard. This demo is free and does not require pre-registration.

1�

Breastfeeding as a Family & Societal Responsibility with Prof. Amy Brown & Dominique Sakoilsky - Brain Food Session Thursday 13th June, 2:00 pm - 3:00 pm £8 3rd Floor Terrace Bar, Colston Hall After years of formula promotion and a belief that babies should behave in a certain way, we forgot how breastfeeding worked and how it fits in with family life. We didn’t understand frequent feeding and the idea of babies waking up at night or breastfeeding in public. Society puts pressure on new mums to get their figure back, keep their relationship passionate and get back to work. We thought babies should be ‘good’ and passive and sleep through the night, and that formula would help with all of these challenges. Professor Amy Brown and Dominique Sakoilsky explore how we can turn this around and care for our new mothers and to empower them to mother their babies. They also explore how partners can support a breastfeeding mother, whilst also bonding with their baby and with the woman they love.

to have access to food to make up a healthy diet, affecting some 23% of Bristol’s children. The causes are complex – some obvious, some paradoxical – and the answers, while completely within our capacity as a city, are equally challenging. This session will explore the barriers, the politics, the people and some models for transformational change. However, child food poverty does not mean we should not celebrate Bristol’s great food culture. A Tale of Two Cities is comprised of two separately ticketed events; join us first for a debate (6:00 - 7:00pm, £5) led by a panel of experts from the areas of public health policy, research and practice, followed by a dinner (7:30-10:00pm, £35) prepared and delivered along with young chefs from Square Food Foundation’s How to Be a Chef programme and in partnership with The No Child Goes Hungry project and FareShare South West. A Tale of Two Cities is hosted by the Square Food Foundation. Foods for Better Health Workshop with Grace Ekall Thursday 13th June 14:00-14:45 Lower Ground Floor Foyer, Colston Hall Grace survived breast cancer twice so uses specific foods to help fight chronic inflammation in the body. She has been raising awareness on how important it is to stick to a rigorous daily routine with self-care as the focus. By the end of the workshop you will gain understanding of your role in helping your own body function properly – which includes mindfulness, nourishing and moving your body. These simple tips and techniques will help support your body natural function and support your general well being for your entire life! She also encourages people to cook their own meals.

Hearing the ‘Yes’ Behind the ‘No’ Workshop with Alice Sheldon of the Together Approach Thursday 13th June, 2:00 pm - 2:45 pm Free Lower Ground Floor, Glass Room, Colston Hall Whether your child is saying ‘no’ to the lovely meal you’ve cooked, the coat you’d like them to wear, or leaving the playground, this workshop will help you make compassionate sense of what’s going on, and find a response that works for you. You’ll leave with an understanding of the Together Approach for parents, a way of giving your relationship with your child priority and maintaining your sanity at the same time, so that you and your child both thrive. This workshop is free but has a limited capacity and requires pre-registration.

F��A��4��

A Tale of Two Cities: Food Wealth and Poverty in Bristol - A Debate, Conversation and Dinner at Colston Hall Thursday 13th June, 6:00 pm - 10:00 pm Panel Discussion £5, Dinner £35 Lower and Ground Floor, Colston Hall Food poverty is the inability to afford or

Valley Fest Presents: The Wake Up Rave Friday 14th June, 7:00 am – 9:00 am Free but requires registration. Lower Ground Floor Foyer, Colston Hall Friday morning just got funky. Head to Colston Hall for a pre-work party! Valley Fest’s Nick Terrific and MC Rocky Patch will be spinning some dutty tunes, guaranteed to get you moving and get a head start on your weekend. Dress for the dance floor! You could be in leg warmers, lycra or your work

1�

wear if you’re popping in on the way to the office. Anything goes! Get your gut grooving with Yeo Valley’s all-therage Kefir, special Bristol breakfast bowls from ‘Bowl of Plenty’ and other tasty delights to fuel your moves and the day ahead. The strong coffee will be flowing. Register for free online beforehand. Food Connections Business Bootcamp Friday 14th June, 9:00 am - 7:00 pm £45 for full day, £10 per individual session 3rd Floor Terrace Bar, Colston Hall Want to take your food business to the next level? Join a day of subsidised masterclasses covering the most important things you need to consider when growing your business, from PR and marketing to investment case studies, and the opportunities of food tourism in Bristol. We’ve also got a session on the pros and pitfalls of Instagram for food marketing. Each session includes an expert talk and case studies followed by a group panel discussion where you are welcome to ask questions and share your own experiences and challenges. Sessions are aimed primarily at established businesses that are ready to expand their scale, offer or customer base. Startups, individuals and more established businesses are also welcome.

£45 for day ticket 3rd Floor Terrace Bar, Colston Hall The session will open with a short talk from Erik Wolf, founder of the World Food Tourism Association, on the worldwide trends in food tourism, as well as what the opportunities are for Bristol food and drink businesses. This will be followed by a panel discussion on Bristol’s strengths and weaknesses as a ‘foodie city’. Panelists include Josh Eggleton, Kathryn Davis, Martin Booth, Danny Walker, Tessa Lidstone. In this session you will learn: • The growth and trends in food tourism today • Tips on maximising your visibility and offering to visitors • How to work with the press and tourist board • The opportunities of travel trade and group visits • What “placemaking” is • How other businesses are making the most of local, national and even international fame

Business Bootcamp Session One: What are the opportunities for Bristol as a food tourism destination? Friday 14th June, 9:30 am – 11:00 am £10 for individual session,

1�

Business Bootcamp Session Two: The Do’s and Don’ts of Marketing & PR Friday 14th June, 11:15 am - 1:00 pm £10 for individual session, £45 for a day ticket 3rd Floor Terrace Bar, Colston Hall Be guided through the essentials of food and drink marketing from Bristol’s glamorous foodie champions Duchess Media. Whether it’s coming up with mouthwatering social media posts, selling out events or working with the press and influencers, you’ll come away with plenty of ideas to spread the word about your business. We’ll also hear from a selection of bars, restaurants and producers who are doing great things in this area. In this session you will learn: • How to create a basic marketing & PR plan • How to take your social media from basic to brilliant • How to work with the press • The basics of influencer marketing • What you can do in-house, and when to outsource your marketing

Business Bootcamp Session Four: What You Need to Know about Investment & Funding Friday 14th June, 3:45 pm - 5:45 pm £10 for individual session, £45 for a day ticket 3rd Floor Terrace Bar, Colston Hall What is the best way to finance your business, and what are the steps you need to take secure and manage funding? We’ll hear from a range of businesses how they organised crowdfunding, investment and other financial models, as well as the risks associated with taking on these financial responsibilities. The panel discussion will be chaired by Chris Goodfellow from The Pitch.

Business Bootcamp Session Three: How to Scale a Sustainable Food Business & Food Start-Up Stories £10 for individual session, £45 for a day ticket Friday 14th June, 2:00 pm - 3:30 pm 3rd Floor Terrace Bar, Colston Hall This session from GetSet for Growth & Planet Mark Start will help you understand how to scale a sustainable food and drink business and how to stand out as a brand in a saturated food market. You will hear from four sustainable food and drink business growth case studies, followed by a panel discussion and networking. Participants will be able to: • Learn how to grow a sustainable food and drink business • How to stand out and position yourself strongly in a saturated market • How to scale up (from kitchens, to pop-ups onto bars and restaurants) • Factors to consider when choosing sustainable packaging • Develop your own business sustainability plan • Gain Planet Mark Start! Sustainability in Business Certification This session will feature a short introduction from City to Sea

Business Bootcamp Session Five: Glamstagram The Pros and Pitfalls of Food Instagram Friday 14th June, 6:00 pm - 7:00 pm £10 for individual session, £45 for a day ticket 3rd Floor Terrace Bar, Colston Hall Instagram is arguably the most influential platform for foodies and food businesses at the moment, but how do you know if your photos are good enough? And what are the risks of having your business on this fast-moving visual platform? This session is led by food author Genevieve Taylor, with a panel including food photographer Matt Inwood, food blogger Natalie Brereton and more. Participants will learn the following: • How to edit your food photos using basic Instagram tools • Common mistakes and how to fix them • How to create a particular style for your feed • When to use Stories and video

2�

Coexist Community Kitchen and Second Step present : Food for Connection Friday 14th June, 7:00 pm £35 Colston Hall, Ground Floor Restaurant Space Coexist Community Kitchen is a non-profit cookery school, using food as a vehicle to share skills, combat social isolation and marginalisation, bring people together and also just have fun! This special event sees Coexist Community Kitchen working with people who have accessed their cookery courses through their partner organisation, Second Step, one of the south west’s leading mental health charities. The members of Second Step have been creating delicious food over the past few years through weekly workshops, and they now invite you to share with them a three-course meal and conversation. Help break barriers and open yourself up to new relationships. Ticket price includes a welcome drink on arrival.

Zoe’s Ghana Kitchen will descend on Bristol with the mother of all brunches, bringing that extra spice to Bristol life during the festival. Zoe is giving Bristolians the chance to sample the delights of her latest kitchen and cocktail creations. Enjoy a cocktail, feast on a two-course brunch and take home recipe cards and spice mixes detailing the spices used in the brunch dishes. Signed copies of Zoe’s Ghana Kitchen cookbook will be available to buy on the day. No-Fuss Veggie & Vegan Meals with Elly Pear Saturday 15th June, 11:00 am - 11:45 am Free Lower Ground Floor Foyer, Colston Hall Elly Curshen (aka Elly Pear) demonstrates recipes from her newest book, Green: Veggie and Vegan Meals for No-Fuss Weeks and Relaxed Weekends. Green, published in May 2019, includes over 100 veggie and vegan recipes and follows on from Elly’s Amazon No 1 bestselling book, Let’s Eat and her Sunday Times bestseller, Fast Days and Feast Days. Book signing to follow.

S��R�� H Face Your Waste! Practical tips for reducing your environmental impact by being more mindful about the waste you create Saturday 15th June, 10:00 am - 10:45 am £5 3rd Floor Terrace Bar, Colston Hall Perplexed by plastics? Worried about waste? Reticent about recycling and wondering what to do for the best? Join a practical session on the contents of your bin, explaining the problems and solutions to easy waste reduction, and how to inspire behaviour change within your family and workplace. The session will cover plastics, food waste and the reduce, reuse, recycle mantra. Livvy Drake is a sustainability and behaviour change consultant who hosts an annual Lent Plastic Challenge so is full of tips from her own experiences of tackling plastics and implementing reuse schemes. This Brain Food Session is suitable for people of all ages. Zoe’s Ghana Kitchen x Bristol Food Connections Brunch Saturday 15th June, 10:30 am - 12:30 pm £27 - 30 Colston Hall, Ground Floor Restaurant Space

2�

Food for Thought: The Gut Brain Connection with Dr Caroline Gilmartin Saturday 15th June, 11:30 am - 12:15 pm £5 3rd Floor Terrace Bar, Colston Hall Your brain, intestines and your gut microbes are intimately connected - information flows between them making ‘gut feelings’ and ‘butterflies in your stomach’ a reality. But we now know that if something happens to upset this system, all kinds of mayhem can ensue. Find out how the gut-brain axis helps to determine your personality, your mental health and even how hungry you feel. Dr Caroline Gilmartin is a fermenting specialist with a background in microbiology and genetics. Join Caroline for this Brain Snack session on the relationship between your gut and your brain - bring a pen and paper because we hope you’ll be learning a few things!

June’s Wild Delights with Liz Knight Saturday 15th June, 12:00 pm - 12:45 pm Free Lower Ground Floor Foyer, Colston Hall June is the height of the hay harvest, and in rural parts the air is full of the sweet scent of drying grasses and clover. Wild Food cook Liz Knight of Forage Fine Foods will show you how to use clover and other meadow aromatics in sweet and savoury dishes, capturing the most delicious flavours of the summer. Eating with Food Intolerances: Discover practical solutions for beating food allergies, intolerances and sensitivities Saturday 15th June, 1:00 pm - 1:45 pm £5 3rd Floor Terrace Bar, Colston Hall

Food is our friend - or so we are told. Food is fuel, yet how much thought do we give to this fuel and the way it works? Putting the wrong fuel into a high-performance sports car means the engine won’t perform properly, and the same is true of food. Whether you have a ‘food baby’ after lunch or have to navigate your day around toilet stops, food intolerances could be the cause. Find out more about common food intolerances and what you can do about them in this lively and practical talk with Helen Adams, College of Naturopathic Medicine graduate and registered Nutritional Therapist and author. The Summer Pulse: Sprouted, Milled, Fermented and Whole with Jenny Chandler & Nick Saltmarsh Saturday 15th June, 2:00 pm - 2:45 pm Free Lower Ground Floor Foyer, Colston Hall Besides wintery soups and stews, pulses have so much to offer in the warmer months too. Nick Saltmarsh of Hodmedods and food writer Jenny Chandler celebrate the infinitely versatile family of peas, beans and lentils in a demo using a variety of cooked, sprouted, fermented and milled British pulses. Kicking off with a seasonal salad using red haricots, sprouted lentils, fresh beans and peas and a magic fermented fava dressing, you’ll get plenty of tips on how to source, prepare, cook and enjoy pulses in myriad dishes. Pulse flours are increasingly popular and really simple to use. With Bristol’s king and queen of pulses, learn how to whip up a Mediterranean-style asparagus and pea flatbread and incorporate these gluten-free flours into all sorts of baked goods. Cultural Heritage & Identity Through Food - Brain Feast Session Saturday 15th June, 2:30 pm - 3:30 pm £8 3rd Floor Terrace Bar, Colston Hall Can we express our true selves through what we eat? Hosted by Sherrie Eugene-Hart, this panel explores how the places we come from shape the food we share, the flavours we love and the food memories in which we delight. Panelists include Zoe Adjonyoh, Ben Harvey and Dominic Borel, Ishita Wilkins, and Fozia Ismail.

Barny Haughton & Chefs from the ‘How To Be A Chef’ Programme Demo Lower Ground Floor Foyer, Colston Hall Saturday 15 June, 3:00 pm - 3:45 pm Free Event Join Barny Haughton and a team of young chefs from the Square Food Foundation’s ‘How to be a Chef’ programme as they prepare a midsummer feast, bursting with the flavours of the South West in June. Square Food Foundation teaches people from all walks of life to cook good food from scratch. Founded by award-winning food educator, Barny Haughton, Square Food offers life-changing cookery courses and classes that promise to inform, encourage and inspire your approach to cooking.

by a mini feast of kimchi-based goodies. Bring a pinny! Medicinal Mushrooms with Mycotherapist Linda Sims - Brain Snack Session Saturday 15th June, 4:00 pm - 4:45 pm £5 3rd Floor Terrace Bar, Colston Hall Linda Sims of Hifas de Terra invites you to experience the world of mushrooms and their therapeutic properties. Linda is Practitioner Account Manager, Mycotherapist Consultant and Nutritional Therapist at Hifas Da Terra, the biotechnology center focused on research, innovation and development of nutraceuticals from medicinal mushrooms. From ordinary button mushrooms to the more exotic reshi, mushrooms contain bioactive compounds that have been extensively researched for their effect on our health and wellbeing. Learn which mushrooms can support memory and sleep, help prevent cancer, help combat viral infections and much more. You may want to take notes!

Kimchi College with Dr Caroline Gilmartin Saturday 15th June, 3:00 pm - 5:00 pm £30 - includes ingredients and equipment Restaurant Space, Ground Floor, Colston Hall In this Every-Good-Thing roadshow workshop, you’ll make your own kimchi according to an authentic one-litre Korean recipe. You will learn the basic principles of fermentation, the difference between pickling and fermenting, live and dead foods, and find out what’s really going on in that jar. Explore how these foods can be good for you, learn how to carry out the process safely and taste various different ferments along the way. You’ll also learn how to apply the principles to your own choices and combinations of vegetables, and Caroline will demonstrate some other fail-safe fermenting methods. The workshop will be followed

Love Food Market Saturday 15 June, 11:00 am - 6:00 pm Sunday 16 June, 11:00 am - 5:00 pm Colston Hall Love Food Festival are back curating a market to showcase some the amazing produce we have in our region. Expect a thoroughly delicious line up of farmers, growers, bakers, makers, curers, brewers, fermenters and more.

2�

Sourdough Baking with Pistrina Sourdough Bakery Saturday 15 June, 10:00 am - 10:45 am Free Lower Ground Floor Foyer, Colston Hall Charlie Johnston, founder of Pistrina Sourdough Bakery, takes you through the sourdough baker’s process step by step, debunking the myth that it is too complex for the home baker. Learn the importance of fermenting grain and the benefits it has on your gut health and microbiome. Charlie has worked as a chef and baker in some of the world’s most prestigious restaurants. In 2018, he returned to his roots in Bristol to open Pistrina and introduce his baking to the South West. Years of researching the microbiology of sourdough has allowed Pistrina to create a signature taste profile, perfected through baking hundreds of loaves. At Pistrina, simplicity is key to creating a real depth of flavour, so they only use three natural ingredients: stone ground organic flour, water and sea salt.

Garlic Scapes with Josephine Boswell, daughter of The Garlic Farmer Saturday 15 June, 4.00 pm – 4.45 pm Free Lower Ground Floor Foyer, Colston Hall The Garlic Farm on the Isle of Wight grows, sources and produces the best quality garlic bulbs and speciality garlic products. As a third-generation family farm, their passion for excellent garlic inspired-produce has led to an ever-increasing range of sauces, mayonnaises, and garlicky chutneys. An unsung hero of the garlic plant is the flowering head, otherwise known as the scape. Josephine will be sharing the wonders and versatility of this otherwise wasted ingredient and the many ways you can use it. Her talk covers garlic for health, cooking with garlic, and how to grow your own.

Cook with Summer Squashes with Romy Gill Saturday 15 June, 1.00 pm - 1.45 pm Free Lower Ground Floor Foyer, Colston Hall Rome Gill MBE grew up Indian, where vegetables, lentils and pulses play a huge part in most meals. Whether as a main meal or as a side, it is as important to offer a vegetarian dish as it is to serve meat. Join Romy as she shows us how to cook with summer squashes in three different ways. Her first Book Zaika: Vegan Recipes from India is out the 5th of September. Romy is a British/Indian chef, cookery teacher and owner and head chef at Romy's Kitchen on Castle Street, Thornbury. She is one of the few female Indian chef/owners on the UK restaurant scene, and was appointed an MBE in the Queen's 90th birthday honours list in 2016 for her services to the food industry.

2�

Demo Kitchen timetable S��R�� J��

S��A��6 ��N�

Sourdough Baking with Pistrina Sourdough Bakery 10:00-10:45 Charlie Johnston

Hunny Cakes & Winnie-thePooh with Kate Young 11:00-11:45 Kate Young

No-Fuss Veggie & Vegan Meals with Elly Pear 11:00-11:45 Elly Curshen

Cooking At Home with Josh Eggleton 12:00-12:45 Josh Eggleton Charred - Vegetarian Grilling & BBQ with Genevieve Taylor 13:00-13:45 Genevieve Taylor

June Based Delights with Liz Knight 12:00-12:45 Liz Knight Cook with Summer Squashes with Romy Gill 13:00-13:45 Romy Gill

Cabrito - a Demo with James Whetlor 14:00-14:45 James Whetlor Trendy Afternoon Tea with Great British Bake-Off ’s Briony May 15:00-15:45 Briony May

The Summer Pulse: Sprouted, Milled, Fermented and Whole 14:00-14:45 Nick Saltmarsh and Jenny Chandler

Oyster Culture & Mixology Demo with Katy Davidson 16:00-16:45 Katy Davidson

Barny Haughton & Chefs from the ‘How To Be A Chef’ Programme 15:00-15:45 Barny Haughton Garlic Scapes, What they are and what to do with them with Josephine Boswell, Daughter of The Garlic Farmer 16:00-16:45 Josephine Boswell

2�

fresh seafood. This Cuatro Gallos Pisco and Seafood brunch takes you into the 'Spirit of Peru.' Expect mouthwatering Peruvian flavous, from Pisco Cocktails, Pisco tastings, 'Pisco Sour' Oysters, Ceviche and more Peruvian-inspired dishes. Future Food: Foods, Fads and Interventions to Feed the Future - Brain Feast Session Sunday 16th June, 11:30 am - 12:30 am £8 3rd Floor Terrace Bar, Colston Hall Let’s track forward to the beginning of the 22nd Century. How will the food you put in your mouth be grown, transported, and packaged? How will you pay for it, eat it and dispose of it? This panel urges you to dream, to rethink and to plan ahead. You’ll also get to talk to those already considering the changes necessary, through design, system intervention, invention and plain big thinking. Bring open ears and questions, the future is upon us. Our panelists include: James Whetlor, Abi Aspen Glencross, Dermot O'Regan, India Langley, and Patrick Mallery. Panel host: Ed Gillespie, Director of Greenpeace UK, author of ‘Only Planet’ and cofounder of Futerra, who has spent the last twenty years inspiring us all to imagine better.

S��A��6�� Hunny Cakes & Winnie-the-Pooh with Kate Young Sunday 16th June, 11:00 am - 11:45 am Free Lower Ground Floor Foyer, Colston Hall Kate Young is an award-winning food writer and cook. A dedicated bookworm, Kate's reading inspires her in the kitchen. After mastering the treacle tart from Harry Potter, Kate started blogging about her creations and was named Blogger of the Year in 2017 by the Guild of Food Writers. Her first book, The Little Library Cookbook, was shortlisted for the Fortnum and Mason's debut food book award and won a World Gourmand food writing award. Kate writes about food and books for various publications in the UK. Originally from Australia, Kate now lives in the English countryside. This is a family-friendly demo.

Cooking At Home with Josh Eggleton Sunday 16th June, 12:00 pm - 12:45 pm Free Lower Ground Floor, Glass Room, Colston Hall Josh Eggleton is owner/chef patron of the Michelinstarred Pony & Trap in Chew Magna. Founder of Salt & Malt, co-owner of The Kensington Arms and

Cuatro Gallos Pisco & Seafood Sunday Brunch with Katy Davidson Sunday 16th June, 11:00 am - 1:00 pm £35 Ground Floor Restaurant Space, Colston Hall The Oyster Lady, Katy Davidson, brings you a vitalising and exotic Sunday Brunch with the pairing of Cuatro Gallos Pisco and super fresh seafood. Pisco is an artisanal spirit from the vineyards of Peru, centuries old in the making. Katy is here to immerse you in the Pisco renaissance, sharing what she has learnt in the Pisco vineyards and distilleries of Peru and how beautifully Pisco matches with

2�

Free Lower Ground Floor Foyer, Colston Hall Barbecue and open fire expert Genevieve Taylor is the author of nine cookery books. Her next book, Charred, on the delights of vegetarian barbecue, will be published by Quadrille in May 2019. A proud omnivore, Genevieve is on a mission to prove that great barbecues aren’t just about Man vs. Meat. When she’s not cooking over an open fire, Genevieve can usually be found outside walking her dogs in the woods or growing a few good things to eat on her Bristol allotment. She has recently set up @FoodFireEarth, a fire-based events company to make the most of all the food she grows.

The Bristol Beer Factory, he is also co-founder of Eat Drink Bristol Fashion which owns Yurt Lush and the Bib Gourmand-awarded Root. Josh appeared on the BBC’s Great British Menu three years running winning the regional stages, and appears on Channel 4’s The Restaurant That Makes Mistakes, a social project aiming to change how dementia is viewed. If all of this was not enough, Josh also co-founded The School of Food in 2017, a new style of progressive culinary academy. Nature Connection and Re-wilding: A Solution to Eating Well - Brain Feast Session Sunday 16th June, 1:00 pm - 2:00 pm £8 3rd Floor Terrace Bar, Colston Hall A panel discussion on renewing our personal connection with nature. How does taking a step closer to nature impact our food choices, the ingredients we gather, the depths to which we appreciate what we bring to the table, and to what extent we consider the origins, seasonality and alchemy of our food? Connecting with nature can bring us more respect for the planet and what the planet can provide for us - an essential understanding for the years ahead. Host Julian Baggini, philosopher and author of recent title How the World Thinks, speaks with panelists Steve England, Phil Haughton, Tim Martin and Ian Barrett.

Cabrito - a Demo with James Whetlor Sunday 16th June, 2:00 pm - 2:45 pm Free Lower Ground Floor Foyer, Colston Hall Cabrito's mission is to put all billy goats born into the dairy industry into the meat industry. Ex-chef James Whetlor knew he could do something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry. Calling on his 10 years of chef experience and contacts in London, James began working with goat dairies to supply restaurants. James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU.

Charred - Vegetarian Grilling & BBQ with Genevieve Taylor Sunday 16th June, 1:00 pm - 1:45 pm

2�

Dishing the Dirt: The Truth Beneath Our Soils Brain Feast Session Sunday 16th June, 2:30 pm - 3:30 pm £8 3rd Floor Terrace Bar, Colston Hall With Michael Gove warning that the UK is only 30-40 years away from eradication of soil fertility, we ask “can there really only be 100 harvests left in our soil?” What part does soil play in food production? How can we use it with care? Is it possible to reverse the damage done already to reinstate balance? Join the conversation with Charles Dowding the leading name in no-dig gardening, Abi Aspen Glencross of Duchess Grains and Sustainable Food Story, and Nick Saltmarsh of Hodmedod’s, the provider of British pulses and grains working with UK farmers to source fair and sustainable products. Be prepared to dig deep and examine your own relationship with the earth beneath your feet.

with her resilience and ingenuity, saw her become a firm favourite with the viewers. Hailing from Bristol, Briony brings the latest baking trends to life in this demo - think geode biscuits, painted buttercream cakes, elegant number cakes and more! Let’s Talk About Palm Oil with Katie Major - Brain Snack Session Sunday 16th June, 3:00 pm - 3:45 pm £5 Ground Floor, Restaurant Space, Colston Hall Can I or can’t I buy products that contain palm oil? Few people know what palm oil is and even less have heard of sustainable palm oil. A controversial topic that people often associate with deforestation and orangutans, but does it make sense to boycott products containing palm oil completely? This talk will address the complexities of the palm oil industry, the need to support sustainable palm oil and the work undertaken by Bristol Zoological Society.

Trendy Afternoon Tea with Great British BakeOff ’s Briony May Sunday 16th June, 3:00 pm - 3:45 pm Free Lower Ground Floor Foyer, Colston Hall After years of baking at home and cultivating her creativity and skill, Briony first came to attention as she launched onto our screens for nine stressful weeks as a competitor in The Great British Bake Off 2018. Progressing through the competition to the semi-finals, Briony’s humour and warmth, coupled

How do we Scale up Local Food Production? Brain Feast Session Sunday 16th June, 4:00 pm - 5:00 pm £8 3rd Floor Terrace Bar, Colston Hall At a time when we feel ever more in need of better food systems, how can we create a structure to support access to better local produce? What networks do we have in place to develop a more resilient local food economy, and how can we learn from other cities around the world to develop what we already have in place? Hosted by Angela Raffle, whose motivation for system change comes from a commitment to social justice and the care of the natural world. Angela will be joined by Humphrey Lloyd, Joy Carey, Diana Finch, Steph Wetherell, and Helena Norberg-Hodge.

2�

Oyster Culture & Mixology Demo with Katy Davidson Sunday 16th June, 4:00 pm - 4:45 pm Free Lower Ground Floor Foyer, Colston Hall The Oyster Lady, Katy Davidson brings you a vitalising and exotic Oyster Mixology demonstration. Pisco is an artisanal spirit from the vineyards of Peru, centuries old in the making. Pisco is having a renaissance and, having recently visited the Pisco vineyards and distilleries of Peru, Katy is here to share what she has learnt and show how well Pisco matches with beautiful fresh seafood. Make sure you get a ticket for Cuatro Gallos Pisco Seafood Sunday Brunch at Colston Hall on Sunday 16 June at 11:00 am.

of Soil Association certified organic suppliers and producers. Speakers Arthur Potts Dawson (Chefs’ Manifesto), Chris Mil lne (Chartwells, Bristol), Tom Hunt (Poco) Paul Collins (Yeo Valley) Phil Haughton (Better Food) and the Soil Association. The Future Food Banquet, presented by Poco and Chefs’ Manifesto Monday 17th June, 6:00 pm - 11:00 pm £46 ** Ground Floor Restauran Space, Colston Hall Poco asked some of the South West’s top chefs, “what is a sustainable plate of food?” and “what does a truly sustainable diet look like?” In collaboration with the Chefs Manifesto*, and drawing on some of the leading scientific research into sustainable diets, Poco is working with this team of chefs to put together a banquet which highlights the Chefs’ Manifesto’s eight key manifesto points. These outline ways in which chefs, who bridge the gap between farm and fork, can contribute to achieving the UN’s Sustainable Development Goal 2 - Zero Hunger and be advocates for a better food future. The evening will start with a welcome cocktail, canapes and a panel discussion on the sustainable future of food, featuring Tim Lang (author of Sustainable Diets) alongside other leading academics, before moving on to a banquet set over several levels of the Colston Halls’ iconic atrium.

M��A��7�� Take Stock of Sustainable Sourcing Monday 17th June, 10:00 am - 1:00 pm £6 Lower Ground Floor Foyer, Colston Hall Curated by the Soil Association, whose Food For Life Served Here and Organic Served Here schemes award businesses committed to serving sustainably sourced food. The Soil Asscociation hopes to inspire food service professionals to become stewards of sustainability by choosing ingredients that will reduce climate impact and protect our soil fertility, biodiversity and animal welfare and for generations to come Expect informative talks, a chef Q&A panel session on serving organic and a marketplace

*The Chef’s Manifesto is a chef-led network bringing together a global network of like-minded chefs to explore how they can help deliver a sustainable food system and collectively work towards achieving the UN’s Sustainable Development Goals by 2030. ** All profits of this event will be donated to Bristol Food Producers

2�

F��I�� R��W C��T��H�� Love Baby presents Breastfeeding & Beyond, in collaboration with Human Milk 10:00 am, Free, pg15 The Great Big Breastfeed Photo 10:30 am, Free, pg15 Breastfeeding Uncovered with Professor Amy Brown 11:00 am, £8, pg15 Breast Envy, Breastfeeding & Relationships Workshop with Dominique Sakoilsky 11:00 am, Free, pg16 Starting Solids Demo with Anna Mapson 11:00 am, Free, pg16 Drop-in Breastfeeding Clinic 11:00 am, Free, pg16 Breastfeeding when you Return to Work Workshop 12:00 pm, Free, pg16 Cooking with Young Children Demo with Jo Ingleby 12:00 pm, Free, pg16 How Breasts Work and What to Do if Breastfeeding Isn’t Going to Plan 12:30 pm, £5, pg17 Sleep Workshop with Emma Haverson from The Gentle Touch 1:00 pm, Free, pg17 Your Kitchen Cupboard Pharmacy Demo with Amanda Rayment 1:00 pm, Free, pg17 Breastfeeding as a Family & Societal Responsibility with Prof. Amy Brown &

S��R�� H

Garlic Scapes with Josephine Boswell 4.00 pm, Free, pg24

Zoe’s Ghana Kitchen x Bristol Food Connections Brunch 10:30 am, £27–30, pg21

S��A��6��

Face Your Waste! 10:00 am, £5, pg21

T��S�� H

Dominique Sakoilsky 2:00 pm, £8, pg18 Hearing the ‘Yes’ Behind the ‘No’ Workshop with Alice Sheldon of the Together Approach 2:00 pm, Free, pg18 A Tale of Two Cities: Food Wealth and Poverty in Bristol - A Debate, Conversation and Dinner at Colston Hall 6:00 pm, £5 - £35, pg18 Foods for Better Health Workshop with Grace Ekall 2.00 pm, Free, pg18

F��A��4��

Valley Fest Presents: The Wake Up Rave 7:00 am, Free, pg18 Food Connections Business Bootcamp 9:00 am, £45, pg19 Business Bootcamp Session One 9:30 am, £10, pg19 Business Bootcamp Session Two 11:15 am, £10, pg20 Business Bootcamp Session Three 2.00 pm, £10, pg20 Business Bootcamp Session Four 3:45 pm, £10, pg20 Business Bootcamp Session Five 6:00 pm, £10, pg20 Coexist Community Kitchen and Second Step present: Food for Connection 7:00 pm, £35, pg21

No-Fuss Veggie & Vegan Meals with Elly Pear 11:00 am, Free, pg21 Food for Thought: The Gut Brain Connection with Dr Caroline Gilmartin 11:30 am, £5, pg22 June’s Wild Delights with Liz Knight 12:00 pm, Free, pg22 Eating with Food Intolerances 1:00 pm, £5, pg22 The Summer Pulse: Sprouted, Milled, Fermented and Whole with Jenny Chandler & Nick Saltmarsh 2:00 pm, Free, pg22 Cultural Heritage & Identity Through Food 2:30 pm, £8, pg22 Barny Haughton & Chefs from the ‘How To Be A Chef’ Programme Demo 3:00 pm, Free, pg23 Kimchi College with Dr Caroline Gilmartin 3:00 pm, £30, pg23 Medicinal Mushrooms with Mycotherapist Linda Sims 4:00 pm, £5, pg23 Love Food Market 11:00 am, Free, pg23 Sourdough Baking with Pistrina Sourdough Bakery 10:00 am, Free, pg24 Cook with Summer Squashes with Romy Gill 1.00 pm, Free, pg24

3�

Love Food Market 11:00 am, Free, pg23 Hunny Cakes & Winnie-the-Pooh with Kate Young 11:00 am, Free, pg26 Cuatro Gallos Pisco & Seafood Sunday Brunch with Katy Davidson 11:00 am, £35, pg26 Future Food: Foods, Fads and Interventions to Feed the Future 11:30 am, £8, pg26 Cooking At Home with Josh Eggleton 12:00 pm, Free, pg26 Nature Connection and Re-wilding: A Solution to Eating Well 1:00 pm, £8, pg27 Charred - Vegetarian Grilling & BBQ with Genevieve Taylor 1:00 pm, Free, pg27 Cabrito - a Demo with James Whetlor 2:00 pm, Free, pg27

M��A��7��

Take Stock of Sustainable Sourcing 10:00 am, £6, pg29 The Future Food Banquet, presented by Poco and Chefs’ Manifesto 6:00 pm, £46, pg29

C��W��

T��U��U�

Get Growing Garden Trail 2019 Free, pg32

W��E��Y ��T�

Charles Dowding No Dig Gardening: Save time, grow more 7:00 pm, £12.50, pg32 Tobacco Factory Theatres Spoke and Stringer Food Quiz 7:00 pm, £25, pg32 Spoke and Stringer Eats and Beats and Boats for Lunch! 12:00 pm, £10, pg32

T��S�� H

Carib-Asian Fusion 6:00 pm, £10, pg33 Easton Community Centre

Dishing the Dirt: The Truth Beneath Our Soils 2:30 pm, £8, pg28

Dinner with Duchess Media 7:00 pm, £35, pg33 The Milk Thistle

Trendy Afternoon Tea with Great British Bake-Off ’s Briony May 3:00 pm, Free, pg28

Chilean Delights! 7:00 pm, £25, pg33 La Ruca

Let’s Talk About Palm Oil with Katie Major 3:00 pm, £5, pg28 How do we Scale Up Local Food Production? 4:00 pm, £8, pg28 Oyster Culture & Mixology Demo with Katy Davidson 4:00 pm, Free, pg29

Flow x Food Connections: Supplier Showcase 7:00 pm, £30, pg33 Flow Cider and Burger Night 7:30 pm, £25, pg34 Bristol Cider Shop

F��A��4��

Cider vs Cheese - the Bristol Boat Edition

8:00 pm, £25, pg34 Bristol Ferry Foraging Walk from Blaise Castle 10:30 am, £35, pg34 Blaise Community Garden Stress-free Family Mealtimes 11:00 am, £20, pg34 Sundial Kitchen Cameroonian Cuisine: An evening at Commonwealth House with Grace Ekall 7:00 pm, £30, pg34 Commonwealth House A Trio of Cookery Workshops by The Devilled Egg 1:00 pm, £5, pg35 SCHMIDT Kitchens Bristol Chinese Dumpling Making Workshop and Tea Tasting 1:30 pm, £45, pg35 Bakesmiths Avon Gorge Boat Trip and Supper 3:30 pm, £47.50, pg35 The Matthew of Bristol Avery’s Summer of Wine Event 2019 12.00 pm, £25, pg35 The Engine Shed Summer with Ash Saman 6:00 pm, £50, pg35 Yurt Lush Surplus Food Feast with FareShare South West 6:30 pm, £15, pg36 Easton Community Centre Coffee Cupping with Triple Co Roast 10.30am, £15, pg36 Milk Teeth

��

�

Spice up Dad’s Life. A Samosa Masterclass for families 10:00 am, £17.50, pg36 Emerson’s Green Village Hall

Cream Tea Cruise 2:00 pm, £16, pg36 Bristol Packet Boat Trips

Spilt Milk 6:00 pm, £5, pg39 Friska Harbourside

Booze on the Brain 6:30 pm, £6, pg42 Bristol Spirit

Father’s Day Fish & Chips 12:00 pm, £30, pg37 The Matthew of Bristol

Super Supper Club 7:00 pm, Free, pg39 Baggator

FareShare South West Warehouse Tours 12.00 pm, Free, pg42 FareShare South West Warehouse

La Buena Onda 12:00 pm, Free, pg37 Holy Cross RC Primary School Cider Tasting and Orchard Tour 3:00 pm, £15, pg37 Barley Wood Orchard Barrel sampling at Circumstance Distillery 3:00 pm, £20, pg37 Circumstance Distillery Bristol Vineyard Tours: Chew Valley 11:00am, £45, pg37 Harts Bakery

M�

�� 7 �

Cook to Connect Southmead: Parents and under 5’s ‘Stay and Play’ cooking session 9:30 am, Free, pg38 Badock’s Wood Children’s Centre Cook to Connect Southmead: BBQ, Breads & Salads with Southmead Youth 5:00 pm, Free, pg38 Southmead Youth Centre Eats and Beats and Boats for Lunch! 12:00 pm, £10, pg38 Brigantia Boat of The Bristol Ferry Boat Fleet

T �

�

Kimchi Kimjang 11:00 am, £25, pg38 3 Nine Tree Hill The Gut Reset: Live and Face-to-face 11:15 am, £24, pg39 St Werburghs Community Centre Wildlife Friendly Feast with Farm Wilder 6:30 pm, £45, pg39 Yurt Lush

Fermented Folklore 7:00 pm, £37.50, pg40 St Werburgh’s City Farm

�

T�

A Taste of the Theatre Archives 2:00 pm, Free, pg40 University of Bristol Theatre Collection Getting Pickled, Not Wasted 6:00 pm, £25, pg40 Psychopomp Micro-Distillery Towards a Circular Food Economy for Bristol 6:00 pm, £5, pg40 Triodos Cider & Cheese Tasting 7:30 pm, £25, pg41 Bristol Cider Shop

Baby Nutrition & Weaning Class for New Parents 10:00 am, £18, pg41 KudaCan Cook to Connect in Southmead: Bread Making Workshop 10:30 am, Free, pg41 Greenway Centre Cook to Connect in Southmead: Cooking a Meal With Children 3:30 pm, Free, pg41 Southmead Adventure Playground Cider & Chocolate Tasting 7:30 pm, £25, pg41 Bristol Cider Shop Dine & Vine Vegan Feast 7:00 pm, £45, pg41 The Old Market Assembly A Feast with Talking Tables 7:00 pm, £6, pg42 Windmill Hill City Farm

Butcombe Beer Cruise: Meet the Brewer 6.30pm, £30, pg42 Cascade Steps Fountain

��

A Midsummer Night of Wild Cocktails and Feasting 3:00 pm, £25- 55, pg43 Feed Bristol Unprocessed Amy’s BS3 Supper Club 7:30 pm, £45, pg43 Elephant Rooms

�

Yoga Brunch Club presents: YBX x Extract - Coffee Yoga 9:00 am, £22, pg43 Extract Coffee Roasters Assembly Bakery Bread Class 10:00 am, £75, pg44 The Old Market Assembly Origins Cuisine Cooking Workshop 10:00 am, £15, pg44 Bristol Cookhouse Big Blaise Picnic 11:30 am, Donation based, pg44 Blaise Community Garden Pizza and Plants in the Garden 12:00 pm, Free, pg44 The Golden Hill Community Garden Cuban Food and Film 7:00 pm, £20, pg44 La Ruca

Home Hydroponics for families with grOWN IT 1:30 pm, £10-£32, pg45 Creative Youth Network At the Sauce - Live Podcast Recording 2:00 pm, £8.50, pg45 Bristol Spirit An Afternoon of Petiscos and Wine 2:00 pm, £35, pg45 The Canteen Biodynamic Wine Tour and Tasting 2:00 pm, £15, pg45 Westfield Farm History of St Nick’s Walking Tour 11:00 am & 1:00 pm, Free, pg45 St Nick’s Market

��

Online Cookalong with the Fuss Free Foodie 10:00 am, Free, pg46 Online Campfire Cooking with Foraged Finds 10:00 am, £40, pg46 Towerhouse Wood Edible Taxidermy 10:00 am, £35, pg46 The Pickle Factory Kaleidoscope at Felix Road 1:00 pm, Free, pg46 Felix Road Adventure Playground Vineyard & Orchard Tour and Tasting with Limeburn Hill and Wilding Cider 2:00 pm, £25, pg46 Westfield Farm Pitchfork Cafe at Sims Hill with Farm Tour and Vegan Feast 6:00 pm, £22, pg47 Sims Hill Shared Harvest Old City Street Party 11:00 am, Free, pg47 Corn Street Vela Pop-Up presents a Mango Mela 5.30 pm, £33, pg47 Hart’s Bakery

C��W�� N�� Get Growing Garden Trail 2019 Throughout the Festival Free Citywide The Get Growing Garden Trail is an opportunity to explore the city’s secret fruit and veg gardens, its community allotments and orchards, smallholdings and mini market gardens, city farms and pocket productive parks. Nature-friendly growing is the focus for 2019. Each community growing group sets aside some space for nature, whether that’s through planting edibles for the birds and insects as well as for us, by installing beehives, or by creating ponds and other precious habitats. There will be tips to share and ideas to bring back to your own plot - no matter how big or small. The Get Growing Garden Trail is a free, event that will be taking place over the month of June. For more information, visit the Bristol Food Network website: www.bristolfoodnetwork.org.

No Dig gardening is being acknowledged as future gardening, the method that locks in carbon and gives stronger, healthier plants for less effort. Charles has trialled different variations and offers best practice methods, which he has refined to their simplest, easiest form. Charles sells produce from Homeacres biointensive and No Dig garden, has written nine books, writes for national and international magazines, runs a YouTube channel, appears on TV and radio, including BBC Gardeners World, and teaches extensively at home and abroad. Spoke and Stringer Food Quiz Wednesday 12th June, 7:00 pm - 10:30 pm £25 Spoke and Stringer, The Boathouse Unit 1, Lime Kiln Rd, Bristol BS1 5AT Known for their love of the cuisine of the Mediterranean and North Africa, Spoke and Stringer invite you to come and experience a selection of Pinxtos and Tapas dishes while showing off your foodie knowledge in the Spoke and Stringer Food quiz. What is it? Where does it come from? What's that flavour? What's in it? Who eats that? If you love your food and you love facts about food then join in.

W��E��Y ��T� Charles Dowding No Dig Gardening: Save time, grow more Wednesday 12th June, 7:00 pm - 9:00 pm £12.50 Tobacco Factory Theatres, Raleigh Rd, Bristol BS3 1TF Horticulturalist Charles Dowding has explored and shared new ways to garden since 1983, most notably No Dig. In this talk, discover Charles’ original, weed free and time saving methods to achieve superb results in both small and large garden areas. Save time, save your soil and have fun in the process.

Eats and Beats and Boats for Lunch! Week 1 - Wednesday 12th June, Thursday 13th June, Friday 14th June, 12:00 pm - 2:40 pm £10 Brigantia Boat of The Bristol Ferry Boat Fleet, 44 The Grove, Bristol BS1 4RB Bristol Ferry Boats have teamed up with a range of local caterers to celebrate food from around the world, with an incredible choice of lunchtime treats to enjoy as you sail around the harbour. Every weekday lunchtime during Bristol Food Connections festival the ferry boats will become a pop up restaurant space for one of their partners who will provide you with a tasty lunch aboard one of their beautiful boats. Choose from Bristol Indian Food and Sweets, Salama Moroccan Café and Bazaar, Tan Teddy Caribbean food and song, Food Without Borders refugee kitchen, Moveable Feast and more.

3�

Step aboard! Departure times are: • 12:00 pm - 12:40 pm • 12:40 pm - 1:20 pm • 1:20 pm - 2:00 pm • 2:00 pm - 2:40 pm

T��S�� H Carib-Asian Fusion Thursday 13th June, 6:00 pm - 9:00 pm £10 Easton Community Centre, Kilburn St, Bristol BS5 6AW Broadcasters and husband and wife team Patrick Hart and Sherrie Eugene-Hart team up once again for Bristol Food Connections to share their culinary fusion secrets of spice blending from South Asia and the Caribbean. These secrets were told to them by their mums (so one or two may remain secret) but the pair will share their love of cooking, blending, fusing and of course eating. Believing that the Carib-Asian food fusion concept is a euphemism for culture understanding culture, Patrick and Sherrie invite you to take your seats with friends old and new as you enjoy a demonstration of Carib Asian Chicken, Dhal, Sweet Potato, Aubergine, and Spicey Slaw. Whilst Pat and Sherrie love food, they also love music and poetry so the event will be filled with Rhythms and Rhymes reflected in their book The Carib Asian Cookery Book Recipes and Rhymes, published by Silverwood Books.

• Meg's pork and veal blond ragu with homemade tagliatelle • Meg's mum's pavlova (Veggie and Vegan options can be created) Ticket price includes dinner, a welcome cocktail, and round table discussion. Chilean Delights! Thursday 13th June, 7:00 pm - 9:00 pm £25 La Ruca, 89 Gloucester Rd, Bristol BS7 8AS Join in an adventure exploring the delicious flavours of Chile in this five-course tasting menu of Chilean Delights. The evening kicks off with a live music performance accompanied with a traditional Pisco sour cocktail before enjoying some of the most exciting dishes that Chile has to offer. You are welcome to bring your choice of beverages to accompany the delicious food. Flow x Food Connections: Supplier Showcase Thursday 13th June, 7:00 pm - 11:00 pm £30 Flow, Bristol BS1 3LN Flow is a little hidden gem of a place, tucked away just off the Bearpit in the centre of Bristol, serving up fun yet refined plant-based dishes. For Bristol Food Connections, Flow is showing off the stunning South West produce they source from local suppliers while giving a little insight into how they got started. Expect foraged funghi, sensational organic leaves, Somerset rosé and some superb local cheeses. A must for those with a veggie vibe, this showcase will hit the spot for even the most dedicated carnivores. Ticket prices includes five courses and a drink on arrival.

Dinner with Duchess Media Thursday 13th June, 7:00 pm - 11:00 pm £35 The Milk Thistle, Quay Head House, Colston Ave, Bristol BS1 1EB Duchess Media are a Marketing and PR agency in Bristol who work with independent bars and restaurants across the city such as The Ox, The Milk Thistle, Woky Ko, Masa & Mezcal and many more. This event is a discussion about Social Media and PR for people within the food and drink industry, or interested in it, over a delicious dinner and drinks Meg's cooking, Frankie's pouring. On the menu: • Frankie's borrowed-off-her-dad recipe for mackerel pate

3�

Cider and Burger Night Thursday 13th June, 7:30 pm - 9:00 pm £25 Bristol Cider Shop, 4 Cargo 1, Gaol Ferry Steps, Bristol BS1 6WE Join Bristol Cider Shop and Squeezed for a tasting of award-winning local ciders, accompanied by some amazing hand-made burgers. Book early: the last time Bristol Cider Shop ran a cider and burger night with Squeezed, tickets sold out in a matter of hours. And now that Squeezed chef Alex Hayes has been crowned the best burger chef in the UK, expect record sales!

Kings Weston Rd, Bristol BS10 7QS Discover and forage seasonal wild edibles, learn about what to eat, and what not to eat, where to look, cooking, prep and storage of wild food, ecology, folklore and lots more. After the walk, make wild pizzas in an outdoor oven using the foraged ingredients. Plus enjoy herbal infusions, pickles and ferments with lunch. Stress-free Family Mealtimes Saturday 15th June, 11:00 am - 1:00 pm £20 Sundial Kitchen, St. Francis Road, BS3 1JP Family mealtimes should be fun, sociable affairs, full of laughter and a way to reconnect after a busy day or week. Instead, they're all too often a stressful and upsetting time. In this family mealtime session, join Sarah from Kitchen Titbits and Dr Elizabeth Roberts, an expert in child nutrition, to explore why mealtimes can be a battle ground and learn some winning tactics. Before sharing a family-style lunch, see how easy it can be to incorporate family mealtime ideas into your weekly menus with an introduction to meal planning - your ticket to making food (and your money) go further.

F��A��4�� Cider vs Cheese - the Bristol Boat Edition Friday 14th June, 8:00 pm - 9:00 pm £25 Bristol Ferry, 44 The Grove, Bristol, BS1 4RB Join The Cider Box on a meander through the historic Bristol harbour, enjoying three of the finest ciders in the land, paired perfectly with three mouth-watering cheeses from awardwinning producers. Delve deep into the terroir, provenance, craft and magic of the fine cider and cheese of the West Country, with possibly a splash of mead to toast at the end, all while enjoying the sights of the jewel of Bristol - its brilliant harbour. At the helm will be Dan Heath of The Cider Box, crusaders for the craft cider movement.

Cameroonian Cuisine: An evening at Commonwealth House with Grace Ekall Saturday 15th June, 7:00 pm - 9:30 pm £30 Bristol Commonwealth Society, Commonwealth House, 14 Whiteladies Rd, Bristol BS8 1PD An evening of Cameroonian inspired food, cocktails and music, sharing the true spirit of Makossa. Embark on a journey of discovery through five delicious courses, each one capturing the flavours of this little-known cuisine. The diet of Sub-Saharan Africa is one of the healthiest in the world and this night’s menu incorporates traditional ingredients such as avocados, plantains, cassava and tropical fruit.

S��R�� H Foraging Walk from Blaise Castle Saturday 15th June, 10:30 am - 1:30 pm £35 Children's ticket - £10 Blaise Community Garden, Lawrence Weston,

3�

The evening begins with canapés and a signature Makossa cocktail, followed by traditional delicacies such as poulet fumé and truly irresistible beignets. Expect a few French twists but the essence of Cameroonian food lies firmly in Africa. Sustainable and ethically sourced wine will be served with the meal, so eat, drink, relax and enjoy the captivating rhythm of Makossa, Cameroon’s most popular music.

Suspension Bridge and along the Avon Gorge to Pill and back. Look out onto the river through one of the deepest locks in the world! As a special event for Bristol Food Connections, The Matthew is partnering up with one of their Wapping Wharf neighbours to offer a picnic dinner box, and the bar is open for alcoholic and soft drinks, teas and coffees.

A Trio of Cookery Workshops by The Devilled Egg Saturday 15th June, 1:00 pm - 6:00 pm £5 per workshop SCHMIDT Kitchens Bristol, 170-172 Whiteladies Rd, Bristol, BS8 2XU The Devilled Egg is offering a trio of hour-long cookery workshops, in the stylish setting at the SCHMIDT kitchen showroom, Whiteladies Road. Attendees will get plenty of food for thought, a delicious taster or two and a Q&A session after each demo. These workshops will be run by Devilled Egg founder and Head Chef, Barbara Ormerod. Emphasising local and seasonal produce, pick from three different topics: Workshop 1: How to make the most of vegan ingredients (1:00 pm - 2:00 pm) Workshop 2: How to navigate sustainability (3:00 pm - 4:00 pm) Workshop 3. A foray into international cuisine (5:00 pm - 6:00 pm)

Avery’s Summer of Wine Event 2019 Saturday 15th June, 12.00 pm - 3:00pm, 4:30 pm - 7:30 pm £25 The Engine Shed, Station Approach, Bristol BS1 6QH Avery’s annual Summer of Wine event is back, this year in a new home at the recently renovated Engine Shed, next to Temple Meads Station. Avery’s is taking over the whole venue to offer the ultimate tasting experience. Taste from over 100 wines from around the world, including top picks for summer, staff highlights and new arrivals. Avery’s will be welcoming many favourite winemakers and producers to the tasting to give you insider knowledge on all things wine. And you can join one of the free masterclass sessions throughout the day looking at today’s hot topics in the world of wine today.

Chinese Dumpling Making Workshop and Tea Tasting Saturday 15th June, 1:30 pm - 4:30 pm £45 Bakesmiths, 65 Whiteladies Rd, Bristol, BS8 2LY Fascinated by Chinese cuisine? Discover more with an unforgettable afternoon of dumplings and tea. Throughout the afternoon, experience an authentic Chinese tea ceremony and taste delicious freshly made Chinese tea snacks, and learn how to make Chinese dumplings from scratch. Then, sit down together to enjoy eating your freshly made dumplings, and take home a box to eat later.

Summer with Ash Saman Saturday 15th June, 6:00 pm - 9:30 pm £50 Yurt Lush, Clock Tower Yard, Bristol BS1 6QH Ash Saman will be celebrating all the joys of summer with a seven-course taster menu of the best seasonal produce the South West has to offer. Ash (formerly of Casamia, Chequers (Bath) and Clevedon House Hotel) is becoming well known in Bristol and Bath for creative cooking that’s both delicious and beautiful to look at. Be sure to check Ash’s Instagram, Facebook and Twitter pages (@chefashsaman) for the release of the menu. This is an exclusive event with limited spaces.

Avon Gorge Boat Trip and Supper on The Matthew Saturday 15th June, 3:30 pm - 7:30 pm £47.50 Child (0-16) - £17.50, Concessions - £37.50 The Matthew of Bristol, Princes Wharf, Wapping Rd, Bristol BS1 4RN This popular half-day trip travels under the Clifton

3�

S��A��6��

Surplus Food Feast with FareShare South West Saturday 15th June, 6:30 pm - 9:00 pm £15 Easton Community Centre, Kilburn St, Bristol BS5 6AW Enjoy an evening of surplus food feasting. Cafe Des Amis at Easton Community Centre is one of 185 organisations transforming surplus food from FareShare South West into meals for the community. This extra special evening offers a mouth-watering three-course banquet made entirely from food that would have otherwise gone to waste. Live music, delicious food and great company! All event proceeds will go to FareShare South West.

Spice up Dad's Life. A Samosa Masterclass for families Sunday 16th June, 10:00 am - 12:00 pm £17.50 (one adult and up to 2 accompanying children) Family ticket (entry for two adults and up to 2 accompanying children) - £22, Extra Child - £4.50. Emerson's Green Village Hall, Emerson Way, Emersons Green BS16 7AP Looking for something special to do this Father's Day? Come along, or sign up your other half to learn the art of spicing, folding and frying the godfather of indian snacks - Punjabi Vegetable Samosas. This two-hour class will teach you all the skills and quick cheats you need to be able to make these tasty treats, accompanied by your little ones as a special treat for Father's Day. Or why not sign up as a family and spend some quality time together, learning new skills, whilst having lots of fun in a relaxed environment with tasty treats to take home.

Coffee Cupping with Triple Co Roast Saturday 15th June - 10.30 am - 11.30 am, 12:00 pm - 1.00 pm £15 Milk Teeth, 21 Portland Square, Bristol BS2 8SJ Come to the lovely Milk Teeth by Portland Square for a morning tasting some of the finest coffees Bristol has to offer. Led by Jo of Triple Co Roast whose BS1 Espresso is the backbone of Milk Teeth’s coffee offering - your tastebuds will be treated to a sensory journey, tasting coffees from around the world. You will learn more about them and take home a bag of your preferred bean. There will be sweet nibbles and fun times to accompany the caffeine. Hosted by Milk Teeth, an oasis of calm just moments from the hustle and bustle of Cabot Circus.

Cream Tea Cruise Sunday 16th June, 2:00 pm - 4:00 pm £16 Bristol Packet Boat Trips, Wapping Wharf, Gas Ferry Road, Bristol BS1 6UN Take in the sights and hear about Bristol’s rich maritime history as you cruise through the Floating Harbour and up onto rural stretches of the Avon. Enjoy a freshly baked cream tea at the half way point.

3�

Father's Day Fish & Chips on The Matthew Sunday 16th June, 12:00 pm - 2:00 pm £30 Adult, £25 Concession, £10 under fives Please note the tickets for under fives does not include food, and all children must be accompanied by an adult. The Matthew of Bristol, Princes Wharf, Wapping Rd, Bristol BS1 4RN This Father's Day take a relaxing cruise on The Matthew of Bristol, a replica of the Tudor ship that put North America on the map, as she sails around Bristol’s historic harbour. Enjoy fresh fish and chips delivered to you on deck as you moor up at the Pumphouse Landing.

Barrel sampling at Circumstance Distillery Sunday 16th June, 3:00 pm - 5:00 pm £20 Circumstance Distillery, Unit 2 Whitehall Trading Estate, Gerrish Avenue, Bristol, BS5 9DF Join Circumstance Distillery team of distillers for a barrel sampling. Kicking off with a tour of the distillery and a chat through the fermenting and distilling process, the barrels of spirits they are currently maturing will then be opened up. This will be an exciting insight into the production of whisky and an opportunity to taste some unique unreleased grain spirits. Bristol Vineyard Tours: Chew Valley Sunday 16th June, 11:00 am - 4:00 pm £45 Pick up point - Harts Bakery, 35 Lower Approach Rd, Bristol BS1 6QS Be transported out of the city to three beautiful vineyards only 30 minutes from central Bristol. A unique chance to meet the makers, explore the vines and sample some award-winning wines produced on your doorstep. This minibus vineyard tour will take wine buffs and novices alike for experience an informal visit in Chew Valley. Explore the wonderful wines made from each vineyard - Dunleavy, Sutton Ridge, and Aldwick Estate - with wine samples and a ploughman's lunch included in the price. Pick up 11am from Hart's Bakery, drop off between 3:30 pm and 4:00 pm.

La Buena Onda Sunday 16th June, 12:00 pm - 4:00 pm Free Holy Cross RC Primary School, Dean Lane, Bristol BS3 1DB For a fun-filled Latino style family afternoon head to Holy Cross RC school. Enjoy and indulge in delicious, traditional foods from Chile, Cuba, Mexico, Venezuela and Colombia, as well as a bar providing a fine selection of alcoholic and nonalcoholic beverages. In true Latino style, this event will be packed with activities for kids, you can also see the pupil’s amazing work exhibited around the grounds. All this accompanied by Mexican sounds from the one and only, DJ Kosalsa. For more info about bookings and menu contact: lacubana.cubanfood@gmail.com. Cider Tasting and Orchard Tour Sunday 16th June, 3:00 pm - 6:00 pm £15 Barley Wood Orchard, Wrington, Bristol, BS40 5SA In Wrington's beautiful Walled Garden just south of Bristol, Barleywood Orchard makes craft cider and pure apple juice on antique manual presses. Join them for a Sunday afternoon at the ciderbarn, with an introduction to traditional cidermaking, orchard tour, and fully guided cider tasting. You'll hear all about how cider fruit is chosen and the fermenting processes, and get to try different styles including keeved cider, single variety small batches, and maybe even some perry.

3�

M��A��7�� Cook to Connect Southmead: Parents and Under 5's ‘Stay and Play’ cooking session Monday 17th June, 9:30 am - 11:15 am Free Stay and Play at Badock's Wood Children's Centre, Doncaster Rd, Bristol BS10 5PW Travelling Kitchen CIC is leading a series of free cooking workshops around Southmead. Come along, learn some new techniques and recipes and meet some new people. This particular event is for parents and under 5's. This is a free event but head online to reserve your space. Also by the Travelling Kitchen: • Cook to Connect in Southmead: BBQs, Breads & Salads for Southmead Youth (ages 11-17) • Cook to Connect in Southmead: Cooking a Meal with Children • Cook to Connect in Southmead: Bread Making Workshop Cook to Connect Southmead: BBQ, Breads & Salads with Southmead Youth Monday 17th June, 5:00 pm - 7:00 pm Southmead Youth Centre Greystoke Ave, Bristol BS10 6AS Teens! Come along, learn some new techniques and recipes and meet some new people. This particular event is for parents and children aged 11-17. This is a free event but head online to reserve your space.

Bazaar, Tan Teddy Caribbean food and song, Food Without Borders refugee kitchen, Moveable Feast and more. Step aboard! Departure times are: • 12:00 pm - 12:40 pm • 12:40 pm - 1:20 pm • 1:20 pm - 2:00 pm • 2:00 pm - 2.40 pm

Eats and Beats and Boats for Lunch! Week 2 Monday 17th, Tuesday 18th, Wednesday 19th, Thursday 20th, Friday 21st June, 12:00 pm - 2:40 pm £10 Brigantia Boat of The Bristol Ferry Boat Fleet 44 The Grove, Bristol BS1 4RB Bristol Ferry Boats have teamed up with a range of local caterers to celebrate food from around the world, with an incredible choice of lunchtime treats as you sail around the harbour. Each weekday lunchtime during Bristol Food Connections festival the ferry boats will become a pop up restaurant space for one of their partners who will provide you with a tasty lunch aboard one of their beautiful boats. Choose from Bristol Indian Food and Sweets, Salama Moroccan Café and

T��D��1�� Kimchi Kimjang Tuesday 18th June, 11:00 am - 1:30pm & 6:00 pm - 8.00pm £25, Children - Free 3 Nine Tree Hill, Bristol, BS1 3SB The health benefits and unique flavour of kimchi are well known by now - here's your chance to learn how to make the real thing. Learn from a Korean/British chef couple just back from a decade in Seoul. "Kimjang" is the Korean tradition of communal kimchi preparation for winter, bringing together families and communities

3�

Spilt Milk Tuesday 18th June, 6:00 pm - 7:30 pm £5 Friska Harbourside, Unit 4, Waverley House, Cathedral Walk, Bristol BS1 5LW Over 80 million pints of milk are poured down the drain in the UK, every year. Have we lost sight of the true value of milk and the cows in fields that produce it? It’s time to rethink our relationship with milk and dairy farms. Learn why not all milk is the same and how your milk choice impacts on the lives of farmers and cows. Join in with a 'blind' tasting session and find out how great milk can put the frothy in your coffee.

through food in a way that's all but disappeared in the UK. Join this workshop and learn how powerful this experience can be. Included in the ticket price is a hands-on kimchi making tutorial with instructions on how to ferment at home, and a bean curd making demonstration, all ending in the traditional meal of Korean braised pork wrapped in freshly made (unfermented) kimchi, with fermented Korean beverages and side dishes. Vegetarians will enjoy kimchi fried rice and Korean style soy braised tofu as well as a vegan kimchi tutorial. Everyone will take home the kimchi they make as well as a sample of homemade tofu. The Gut Reset: Live and Face-to-face Tuesday 18th June, 11:15 am - 1:15 pm £24 Room 7, St Werburghs Community Centre, Horley Rd, Bristol BS2 9TJ Learn how to develop and maintain good gut health with registered nutritional therapist, Anna Mapson. Gut health is linked to our weight, mental health, skin conditions and much more! This event will bring Goodness Me's 7-Day Gut Reset online package to life in a face-to-face workshop. As well as attending this twohour workshop, you’ll go away with a week’s worth of recipes as well as membership of the Facebook support group to help you implement the diet changes.

Super Supper Club Tuesday 18th June, 7:00 pm - 9:00 pm Suggested donation of £3 Baggator, The Pickle Factory, 13 All Hallows Rd, Bristol, BS5 0HH Super Supper Club aims to tackle food waste and bring together the community. Surplus food from Lidl and Marks and Spencer is used to create a three-course meal for everyone to enjoy. Sit down for great food and chat. Menus will be designed from the list of donated ingredients. Keep checking the Super Supper Club Facebook page for more information A small donation of £3 helps pay for rent and provisions needed when surplus food is unavailable.

Wildlife Friendly Feast with Farm Wilder Tuesday 18th June, 6:30 pm - 9:30 pm £45 Yurt Lush, Clock Tower Yard, Bristol BS1 6QH Join this special dinner to celebrate the launch of Farm Wilder - a social enterprise sourcing food and drink from Britain’s most wildlife-friendly farmers, helping endangered species, and encouraging sustainable farming. They'll serve three courses with wine, showcasing Butterfly Meadow Beef from farms with Marsh Fritillary Butterflies, and Cuckoo Lamb from the last strongholds of the cuckoo. The meat is from slow growing native breeds that thrive on Dartmoor - the tastiest and best for you, and there will be locally sourced vegetarian options. Meet the farmers, retailers, wildlife film makers and conservationists behind the scheme, and learn how you can help restore farmland wildlife. Ticket price includes a welcome drink.

3�

W��E��Y ��T�� A Taste of the Theatre Archives Wednesday 19th June, 2:00 pm - 3.30 pm & 3:30 pm - 4:30 pm Free University of Bristol Theatre Collection 21 Park Row, Bristol BS1 5LT The University of Bristol Theatre Collection contains one of the world’s largest archives of British theatre history and among the holdings stored there are items related to food: from celebrity signed menus to quirky designs by Oliver Messel for the book 'Delightful Food', and from 1950s chocolate wrappers found under the floorboards of the Bristol Old Vic to a piece of toast used as advertising! Have an informal look at these items and more, and chat to Theatre Collection staff who will be on hand. Please book in advance. Getting Pickled, Not Wasted Wednesday 19th June, 6:00 pm - 8:00 pm £25 Psychopomp Micro-Distillery, 145 St Michael's Hill, Bristol BS2 8DB In the run up to Bristol Food Connections, Psychopomp Micro-Distillery are working with local restaurants to take waste foods and turn them into cocktails. They’ve been pickling, fermenting and extracting flavour from the bits of food people all too readily throw away. This event features a set menu of three cocktails that showcase how to make delicious cocktail ingredients from everyday kitchen waste.

Fermented Folklore Tuesday 18th June, 7:00 pm - 11:00 pm £37.50 St Werburgh's City Farm, Watercress Road, St Werburghs, Bristol BS2 9YJ Fermented Folklore unearths the history and mystery of a simple, but essential process Fermentation. The evening consists of four courses, created by Bristol cook, grower and fermenter, Jo Boswell. Each dish showcases the finest local ingredients and has a form of fermentation at its core. Along the way, every morsel will be expertly matched with the world's best ciders and perries, by global expert, Gabe Cook, aka The Ciderologist. But the tales and folklore surrounding fermentation are as fascinating and integral as the process itself, and these will be brought to life through life through storytelling and song in between each course. Join Jo and Gabe for a truly unique journey through time, taste and space.

Towards a Circular Food Economy for Bristol Wednesday 19th June, 6:00 pm - 8:00 pm £5 Triodos, Deanery Rd, Bristol , BS1 5AS How do we make the transition from a linear food system that is endangering biodiversity and human health, to a circular regenerative one? This is an introductory event about the circular economy and the future of food in Bristol. A collaboration between The Circle, urban growers and Bristol’s universities, guest speakers will introduce their work in sustainable eating, green technology, urban growing methods, the future of food and the circular economy. Discussions on zero waste principles, regenerative methods and waste to

4�

Cook to Connect in Southmead: Cooking a Meal With Children Thursday 20th June, 3:30 pm - 5:30 pm Free “The Ranch” - Southmead Adventure Playground, Doncaster Rd, Bristol BS10 5PP Travelling Kitchen CIC is leading a series of free cooking workshops around Southmead. Come along, learn some new techniques and recipes and meet some new people. This is a free event but head online to reserve your space.

energy production will follow. There will be chance to find out more about The Circle project and how environmental, economic and social circularity can contribute to sustainable urban developments and what Bristol and its citizens can do to contribute to these ambitions. Check online for venue info. Cider & Cheese Tasting Wednesday 19th June, 7:30 pm - 9:00 pm £25 Bristol Cider Shop, 4 Cargo 1, Gaol Ferry Steps, Bristol BS1 6WE Cider and cheese: a marriage made in heaven! Come and join Bristol Cider Shop to explore what is surely the oldest and most natural food and drink pairing there is. Bristol Cider Shop pick the ciders and local cheese expert Rosie Morgan, of the Bristol Cheese Monger, picks the cheeses on a quest to discover the ultimate pairings.

Cider & Chocolate Tasting Thursday 20th June, 7:30 pm - 9:00 pm £25 Bristol Cider Shop, 4 Cargo 1, Gaol Ferry Steps, Bristol BS1 6WE Brand new for Bristol Food Connections 2019, cider and chocolate tasting is something Bristol Cider Shop has never tried before! Explore the worlds of cider and chocolate with local chocolatier Zara Narracott in a bid to find the perfect combination of two firm favourites.

T��S�� H Baby Nutrition & Weaning Class for New Parents Thursday 20th June, 10:00 am - 11:30 am £18 KudaCan, 7 Dongola Ave, Bristol, BS7 9HG Want to get your baby’s gut health right? Join this baby weaning class run by registered nutritionist Anna Mapson to get all the information you need to get started on solids, as well as recipe ideas, food allergies and nutritional requirements. Anna has supported over 350 happy families with weaning through these workshops which help you understand the difference between baby-led weaning and purees, plus key topics like when to start, what food to give your baby and how to develop and maintain baby’s gut health.

Dine & Vine Vegan Feast Thursday 20th June, 7:00 pm - 10:00 pm £45 The Old Market Assembly, 25 West St, Old Market, Bristol, BS2 0DF The Old Market Assembly in partnership with Dunleavy Vineyards present a vegan tasting menu from new chef, Adam Armstrong. Sample an array of seasonal produce sourced from local and sustainable suppliers. Tempting, colourful sharing plates full of deliciously created plant-based treats will be paired with the crisp, fresh flavours of Dunleavy wines from their Somerset vineyards. TV’s Andy Clarke will take you through different tastes and why they work so well together in an evening full of fantastic food, wonderful wines and great entertainment.

Cook to Connect in Southmead: Bread Making Workshop Thursday 20th June, 10:30 am - 2:00 pm Free Greenway Centre. Doncaster Rd, Bristol BS10 5PY Travelling Kitchen CIC is leading a series of free cooking workshops around Southmead. Come along, learn some new techniques and recipes and meet some new people. This is a free event but head online to reserve your space.

4�

A Feast with Talking Tables Thursday 20th June, 7:00 pm - 10:00 pm £6 Windmill Hill City Farm Cafe, Philip St, Bristol, BS3 4EA Come for a fun feast in celebration of food and age. Sit down with other guests to enjoy a Mexican and South American feast and chat the night away. The night is inspired by Talking Tables, a local cookery project for people age 50+, funded by Bristol Ageing Better and run by LinkAge Network and three of Bristol’s City Farms. The evening will be staffed by local people who took part in the project and the food will be inspired from recipes they cooked, using farm produce where possible. The Café bar will be open and vegetarian and meat options available.

FareShare South West Warehouse Tours Thursday 20th and Friday 21st June 12:00 pm - 1:00 pm Free FareShare South West Warehouse, Unit 4, Little Ann St, Bristol BS2 9EB Come and visit a surplus food warehouse. Over 200,000 tonnes of edible, in date, perfectly good food is thrown away each year by the food industry. FareShare South West is a charity which saves over 400 tonnes of that food each year and redistributes it to over 180 charities in the South West. Come and visit their warehouse at lunchtime to see inside, find out more about the world of surplus food and how the charity tackles hunger and food waste. Seeing is believing! Butcombe Beer Cruise: Meet the Brewer Thursday 20th June, Saturday 22nd June 6:30 pm - 9:30 pm £30 Cascade Steps Fountain, Anchor Rd, Bristol, BS1 4XJ In partnership with No 7 Boats, Butcombe welcomes you aboard a two-stop trip along the Bristol Harbourside. Gently cruise down to The Cottage in the Cumberland Basin, sample Butcombe’s specially brewed Bristol Food Connections festival beer, Joined at the Hops, and snack on paired nibbles. Next stop the newly-refurbished Ostrich pub. On board a member of the brewing team from Butcombe will discuss the full range of beers and hand out tasters. Take in the beautiful surroundings of the Bristol Harbour on your way to The Ostrich, and then tuck into a main from the amazing new summer menu.

Booze on the Brain Thursday 20th June, 6:30 pm - 8:00 pm £6 Bristol Spirit, 86 Whitehall Rd, Bristol BS5 9BQ Booze on the Brain takes a dive into the world of alcohol and mental health. Sam Espensen, a booze brand and bar owner, looks at positive and negative effects of alcohol on the brain, the role that bars play in society and what the future holds for both. Sam is joined by experts on alcohol and psychology. This will be a non-preachy, honest and heartfelt discussion, held at Bristol Spirit, Sam’s calm, relaxing and inclusive bar. Tickets include a cocktail or mocktail.

4�

celebrating our local suppliers. The main ingredient of each course will spell out 'BRISTOL' and focus on fresh seasonal produce sourced directly from the best suppliers that BS3 has to offer. Whether you love locally sourced ingredients and want to learn more about what BS3 has to offer, or simply want to satisfy your taste buds with a fantastic evening of food, Unprocessed Amy's BS3 Supper Club is ready to greet you.

S��R�� D

F��A��1��

Yoga Brunch Club presents: YBX x Extract Coffee Yoga Saturday 22nd June, 9:00 am - 11:15 am £22 Extract Coffee Roasters, Unit 1, Gatton Road, Bristol BS2 9SH Join in with a relaxing morning of yoga, coffee and pastries as Extract Coffee Roasters open the roastery doors for an exclusive Yoga Brunch Club pop-up as part of Bristol Food Connections. Your morning will start with an hour-long yoga class taught in the roastery by Clem Balfour of Yoga Brunch Club upon beautiful Willow Yoga mats. After your class, you’ll be able to soak in the atmosphere of Bristol’s leading coffee roastery whilst enjoying coffees made by Extract’s legendary baristas with a delicious spread of pastries and granola provided by Bristol breakfast legends, Bakers & Co. If this event sells out, another session will be available running from 11:45 am - 1:30 pm. Check online for details.

A Midsummer Night of Wild Cocktails and Feasting Friday 21st June, 3:00 pm - 10:00 pm £25 - 55 Feed Bristol, 181 Frenchay Park Rd, Bristol BS16 1HB Get off work early and welcome in the summer. At 3:00 pm, you will be taken on a foraging walk at Feed Bristol, discovering edible goodies right under your noses. This will be led by the foraging team from Totally Wild UK. Next taste your way through a variety of magical infusions and finish by making some wild cocktails with some of the items discovered on the walk. You can then also book onto the feast from 7:00 pm - 10:00 pm. You’ll need to book a ticket for both the workshop and the feast. Inspired by A Midsummer Night’s Dream, the feast will be tucked away in the middle of the urban paradise that is Feed Bristol. The dinner will feature seasonal and wild ingredients, cooked on an open fire by Sean Williams of ‘Sean in the Woods’. The evening will be a real escape as you enjoy some gentle music and soak in the atmosphere with strangers and friends at the table. Dietary requirements will be requested by email after booking. 18+ entry. Hosted by Enamelware Events. Unprocessed Amy's BS3 Supper Club Friday 21st June, 7:30 pm - 11:00 pm £45 Elephant Rooms, Bedminster, 1 Dean St, Bristol BS3 1BG BS3 is a hive of activity with its own unique and vibrant identity with fantastic independent shops and a renowned Sunday market. Join Unprocessed Amy’s BS3 Supper Club for seven courses

4�

Big Blaise Picnic Saturday 22nd June, 11:30 am - 3:00 pm Donation based Blaise Community Garden, Lawrence Weston, Kings Weston Rd, Bristol BS10 7QS Come and enjoy making simple, healthy food for cooking outdoors at Blaise Community Garden Learn about growing your own food and how easy it can be to make wonderful fresh food from tasty, good-for-you ingredients. Then join in with the big picnic and share a delicious lunch. This is a free event, with a suggested donation of £2.

Assembly Bakery Bread Class Saturday 22nd June, 10:00 am - 5:00 pm £75 The Old Market Assembly, 25 West St, Old Market, Bristol, BS2 0DF Have you ever wanted to make your own bread? There’s nothing quite like that first bite of a warm, freshly baked loaf and it’s even better when you’ve made it yourself. Join Assembly Bakery's head baker Dave Fung for a fun and informative full-day, hands-on, bread making course. Head to the bakery for a fantastic day of learning how to make your own delicious bread, including sourdough, brioche, bagels, ciabatta and more. The course is suitable for complete novices and those with more experience alike, and includes a mouthwatering array of breakfast pastries, lunch and hot drinks throughout the day. Be prepared to fall in love with baking.

Pizza and Plants in the Garden Saturday 22nd June, 12:00 pm - 3:00 pm Free The Golden Hill Community Garden, On the allotments at the end of Monk Rd, Bristol BS7 8NE Come to the beautiful community garden at Golden Hill and gather round Mr Fruggles, the clay frog oven. Get involved with making and cooking delicious pizza or pick a colourful organic salad, munch on cake and buy some plants in support of this lovely space. Activities include pond dipping, digging and a chance to explore the garden for little ones as well as the young at heart. All weathers - the garden has covered and indoor spaces in case of rain. This is a free event, with pizza sold separately.

Origins Cuisine Cooking Workshop Saturday 22nd June, 10:00 am - 4:00 pm £15 Bristol Cookhouse, 5 Gloucester Rd, Bristol BS7 8TS Are you interested in authentic food? Do you want to understand the heritage behind the food you’re eating? Do you want to learn new cooking skills? If so, join Origins Cuisine, a new social enterprise start-up that helps deliver youth employment schemes through Bristol’s rich cultural food heritage. Come along to the Breakfast or Lunch cooking workshop, take part and demonstrate, expand or develop your cooking skills. Enjoy a free meal and take home an Origins Cuisine recipe booklet containing the recipes you’ve learned. The workshops take place at the Bristol Cookhouse on Gloucester Road, and will be delivered by famous Bristol-based food outlets, open to any skill-level and all dietary requirements.

Cuban Food and Film Saturday 22nd June, 7:00 pm - 11:00 pm £20 La Ruca, 89 Gloucester Rd, Bristol BS7 8AS La Cubana Homemade Cuban Food presents the seventh in a series of nights of delicious homemade Cuban food and culture. This time bringing you a unique film about food, society and culture on the island of Cuba "Cuban Food Stories”, directed and produced by Asori Soto. Enjoy a three-course traditional meal and discover the most authentic stories behind the Cuban cuisine. For more info about bookings, payment and menu please contact: lacubana.cubanfood@gmail.com or call at 07587797169. Vegetarian, vegan and gluten free available. This event is BYO. Please note that La Ruca is limited for space; therefore there is a possibility that bookings for two may be sharing their table with strangers (or...new friends!). If you would like to share an entire table

4�

with your friends, please make one booking for four people. Home Hydroponics for families with grOWN IT Saturday 22nd June, 1:30 pm - 3:30 pm £10-£32 Creative Youth Network, The Station, Silver St, Bristol BS1 2AG Feeding a family can be complex. Explore exactly what it takes to get food on your family plates, discover the power in your shopping basket and reimagine the future of food growing. During this interactive and hands-on workshop, you’ll investigate food systems, sustainable growing and urban farming. You and your family will learn about hydro and aquaponics and build your own hydroponic growing system to take home, complete with seeds. Recommended for ages six and up.

Sample five wines paired perfectly with sustainably sourced sharing plates from Canteen chef, Will Roth. Taking inspiration from colourful Mediterranean produce, each delectable dish will showcase our seasonal and local producers. Hosted in a warm, intimate space, this afternoon of food and wine encourages conversation and community.

At the Sauce - Live Podcast Recording Saturday 22nd June, 2:00 pm - 4:00 pm £8.50 Bristol Spirit, 86 Whitehall Rd, Bristol BS5 9BQ What makes Bristol's food scene so unique? Join a live recording of At the Sauce, the independent food podcast from Bristol, to hear Alex Ryder and Karis Bouher talk to four local food guests about the answer to that very question. Audience members are invited to take part in the Q&A, so come armed with a question or two.

Biodynamic Wine Tour and Tasting Saturday 22nd June, 2:00 pm - 4:00 pm £15 Westfield Farm, Limeburn Hill, Chew Magna, Bristol BS40 8QW Take a tour of Limeburn Hill's biodynamic vineyard, located on the south facing slopes of Westfield Farm in the Chew Valley, with the wine makers. This guided walk through the vines will show how to manage vineyards in an organic, biodiverse and sustainable way, and discusses how the farming impacts on the drink. The tour culminates in a tasting of three sparkling wines, where we explain how we make wine naturally using only grapes and wild yeasts, as well as introducing the concept of biodynamic agriculture.

An Afternoon of Petiscos and Wine Saturday 22nd June, 2:00 pm - 5:00 pm £35 The Canteen, Hamilton House, 80 Stokes Croft, Bristol BS1 3QY Come and enjoy an afternoon of Petiscos (Portuguese tapas) and Portuguese wine from Xisto Wines who bring their wines to Bristol via fossil fuelfree sail power.

History of St Nick's Walking Tour Saturday 22nd June, 11:00 am - 12:00 pm & 1:00 pm - 2:00 pm Free St Nick's Market, Corn Street, Bristol, BS1 1JQ Discover the rich food and social history of St Nick's Market on a walking tour with Matt Day. Join Matt in the foyer and prepare to uncover previous incarnations of the market, from its first construction as an Exchange was back in 1743, to its use as a prominent music venue during the 1960s. There are two tours, 11:00 am and 1:00 pm. Please note the tour involves stairs. This is a free event, but places are limited so please reserve your space.

4�

S��A��3�� Online Cookalong with the Fuss Free Foodie Sunday 23rd June, 10:00 am - 10:40 am Free, Online Sometimes, finding the time, inspiration and motivation to cook at home with the children can be a challenge. Let The Fuss Free Foodie guide you through a cook-along session for you and your children. Get online and enjoy the session with your children from the comfort of your home. All you need to do is buy in the ingredients, prepare your equipment and wait for your step-bystep instructions. Engaging children in cooking is a great way to spark an interest in food, where it comes from and how it is prepared. Give your children a tuition session with The Fuss Free Foodie. This is a free, online event. Check the website for the Facebook Live link.

There is a disconnect that has developed. Can we really afford to be squeamish about dead animals if we want to eat meat? An introduction to taxidermy and an interactive experience that’s part wild foraged lunch, part talk, and part wild animal butchery. You’ll come away with full bellies and much food for thought. All animals are ethically sourced and not killed for purpose (vegetarian options available). On the menu: Wild Game Stew, Smoked Troopers Funnel Mushrooms, Foraged Bristol Greens, Urban Veg. Please get in contact with Finders Keepers Crafts with any questions. Curiosity welcome. This event has the potential to extend to further dates, subject to demand, so get in touch.

Campfire Cooking with Foraged Finds Sunday 23rd June, 10:00 am - 4:00 pm £40 Towerhouse Wood, Towerhouse Lane, North Somerset, Wraxall, Somerset, BS48 1JR Take a day with Totally Wild UK to grow your skills in cooking on an open fire and concocting meals from foraged ingredients. Fire making kits are provided and different techniques will be explored including flame grilling and adding wild herbs. The day begins with a foraging walk, harvesting a range of wild ingredients for us to cook up into a tasty lunch. There will also be some pre-made samples to try including jams and chutneys. All ages welcome, but children remain the responsibility of their carer at all times. Hosted by Wild Folk Events.

Kaleidoscope at Felix Road Sunday 23rd June, 1:00 pm - 7:00 pm Free Felix Road Adventure Playground, Felix Rd, Bristol BS5 0JW Get down to Felix Road Adventure Playground and have your senses enhanced and tickled by an eclectic selection of music and outdoor play. Get creative with henna body art and a variety of other arts and crafts activities or feast on a Kaleidoscope Thali from their renowned kitchen. This is a free family event open to all.

Edible Taxidermy Sunday 23rd June, 10:00 am - 1:00 pm £35 The Pickle Factory, 3 All Hallows Rd, Bristol BS5 0HH Vegetarian butcher and taxidermist, Rachael Fountain began her journey into death at exactly the same time you did... at birth. With a survivalist approach to our natural surroundings and seasons, her work addresses questions about society’s attitudes to death, and meat.

Vineyard & Orchard Tour and Tasting with Limeburn Hill and Wilding Cider Sunday 23rd June, 2:00 pm - 5:00 pm £25 Westfield Farm, Limeburn Hill, Chew Magna, Bristol BS40 8QW A collaborative tour of Limeburn Hill’s biodynamic

4�

Old City Street Party Sunday 23rd June, 11:00 am - 4:00 pm Free Corn Street, Bristol Come together for an Old City street party! Experience a traffic-free day in the iconic setting of Bristol’s Corn Street. Enjoy food from local businesses, fun family activities and street entertainment in a shared and relaxed setting. Think Food Connections meets Make Sunday Special. No ticket needed, come along and enjoy.

vineyard and Wilding Cider’s orchard, both located on the south facing slopes of Westfield Farm in the Chew Valley. The wine and cider makers will take you on a guided walk through the vines and apple trees, demonstrating how they are managed in an organic, biodiverse and sustainable way, and how the farming impacts on the drink. The tour culminates in a joint tasting of sparkling wine and ciders, where they explain how the cider and wine is produced naturally using wild yeasts and whole juice. There will also be an introduction to the concept of biodynamic and regenerative agriculture, and a chance to ask questions of the makers.

Vela Pop-Up presents a Mango Mela Sunday 23rd June, 5.30 pm - 8:30 pm £33 Hart’s Bakery, Lower Approach Road, Bristol, BS1 6QS Vela are Arushi and Ishita, two enthusiastic home cooks who want to bring the tastes and flavours they grew up with, to the people of Bristol. As part of Bristol Food Connections they will be creating a feast around one of their favourite ingredients - the mango, join them for a six-course Mango Mela. As always they will be bringing east coast, west coast vibes from West Bengal and Gujarat to their food. The meal will be vegetarian and BYO but as these are traditional recipes they are unable to cater for a gluten free, dairy free or nut free diet. Details of the menu will be finalised closer to the event date as they aim to use the best produce available at the time. If you have any queries or allergies please contact Vela on velapopup@gmail.com Please note, tickets cannot be refunded less than seven days before the event.

Pitchfork Cafe at Sims Hill with Farm Tour and Vegan Feast Sunday 23rd June, 6:00 pm - 9:00 pm £22 Sims Hill Shared Harvest, Winterbourne, Bristol, BS16 1JW Pitchfork Cafe host monthly events in Bristol promoting tasty plant-based foods and community eating, with profits going to different grassroots projects and campaigns. For this event, they’re teaming up with Sims Hill Shared Harvest for a seasonal multi course feast showcasing their produce. Tour the farm before the meal and learn about no-dig gardening methods as well as some secrets to success for a vegan barbeque. The feast is a vegan, multi-course menu with a choice of puddings. Advance tickets only.

4�

The Miner's Arms, Mina Road, St Werburghs, Bristol BS2 9YQ The Hillgrove Porter Stores, Hillgrove St N, Kingsdown, BS2 8LT The Victoria Ale House, Southleigh Road, Clifton, Bristol BS8 2BH The Portcullis, Wellington Terrace, Clifton Village, Bristol BS8 4LE The Green Man, Alfred Place, Kingsdown, Bristol BS2 8HD

Beers on tap and bottles to drink here or take home Open Fridays & Saturdays 4pm-8pm plus special events Lawnwood Rd, Easton, BS5 0EF

Book a brewery tour, the first Saturday of the month 2pm-4pm Buy online at our website or buy a voucher at The Brewery Tap ÂŁ15/head includes several drinks and a goodybag!

Visit our sister company in Edinburgh Steel Coulson Tap: Leith, Henderson Street, EH6 6BS

�T��

�

atracare is the manufacturer of the world’s first brand of organic & natural period products that respect women’s bodies and our planet. Natracare partners with Bristol Food Connections in 2019 to bring Breastfeeding & Beyond, a day full of discussions, workshops, cooking demonstrations and breastfeeding support in collaboration with Love Baby and Human Milk. Human milk is the perfect food for human babies. And breastfeeding isn't just food, it's also medicine. Breastfeeding is increasingly being respected as a pain relief tool and its effect is noted by researchers and health professionals, as well as by mums with a teething baby at 2AM! How can we all support mothers to continue to breastfeed for as long as they are mutually happy and thriving? Join us on June 13th 2019 for Breastfeeding & Beyond. You’ll hear a word from Natracare founder Susie Hewson, a photo shoot of mums and their breastfeeding babies, and an information-packed day with Human Milk CIC, Prof Amy Brown and Bristol and Beyond’s network of infant feeding specialists and advisors. www.natracare.com

Zoe Adjonyoh’s ‘

�

his dish is so called, I’m told, because it’s coloured red twice – once from the red of the palm oil and a second time from the tomatoes. But there’s a lot of duplication in the titles of dishes in Ghanaian cooking in any case. This stew of black-eyed beans (cowpeas) cooked in a gently spiced tomato sauce is a great vegan dish eaten all day long in Ghana – an alternative to baked beans for breakfast or as a bean casserole for lunch or dinner. This is tasty, nourishing comfort food that’s super easy to make.’

�

Serves 4 200g (7oz) dried black-eyed beans, or 400g (14oz) can organic black-eyed beans 75ml (5 tablespoons) sustainable palm oil or carotene oil 1 red onion, finely diced 2.5cm (1-inch) piece fresh root ginger, finely grated (unpeeled if organic) ½ tablespoon dried chilli flakes ½ red Scotch Bonnet chilli, deseeded and diced ½ teaspoon curry powder ½ tablespoon chilli powder 400g (14oz) can chopped or whole plum tomatoes 200g (7oz) plum tomatoes, roughly chopped 1 tablespoon tomato puree 1 teaspoon sea salt ½ teaspoon freshly ground black pepper gari (fermented, dried and ground cassava), for sprinkling

over a low–medium heat until it melts (palm oil has a low smoke point, so be careful not to let it burn), add the onion, ginger, chilli flakes and Scotch Bonnet and sauté gently for a few minutes until the onion is translucent. Add the curry and chilli powders and stir well. Add all the tomatoes, tomato purée, sea salt and black pepper and stir through. Leave to cook over a medium heat for 45–60 minutes or until the tomatoes start to break down. If you want a smooth sauce, blend with a stick blender at this point. Add the cooked or drained canned beans, reduce the heat to medium–low and cook for a further 30 minutes, stirring occasionally so that the beans don’t stick to the pan, until the beans are tender and the tartness of tomatoes has dissipated. Check the seasoning before serving in a bowl with some gari sprinkled on top, along with a side of simple fried plantain.

If using dried beans, rinse and place in a large saucepan, cover with a good depth of water and bring to the boil, then simmer for at least 1 hour or until the beans are tender enough to be squeezed easily between thumb and forefinger. Drain and set aside. If using a can of beans, just drain, rinse and drain again. Heat the oil in a large, heavy-based saucepan

Extracted from Zoe’s Ghana Kitchen by Zoe Adjonyoh (published by Mitchell Beazley, £25.00)

Festival Offer

��

ristol Food Connections is delighted to introduce fresh-range as a festival partner. And Fresh-range are offering you £30 off your first orders! That’s £10 off your first 3 shops of £60 or more online! Since 2013, the Bristol-based fresh-range team have been connecting thousands across the region with fresher produce from local farmers, fishermen, makers and bakers. Fresh-range is just like a normal online supermarket - the difference is that much of the fresh produce comes directly from dozens of award-winning food producers across our region. From high-welfare grass-fed meats to award-winning freshly-baked breads and an off license full of local ales, ciders and wines, this is the perfect opportunity to try a fresh approach to food shopping. No voucher code is necessary. Just go to www. fresh-range.com and mention Bristol Food

Connections when asked where you heard about fresh-range - the discount will be automatically applied to your account. You can also visit Colston Hall from 13-16 June to learn more about freshrange and this offer in person. Fresh-range deliver in reusable and recyclable cardboard boxes insulated with sheep’s wool lining. This means less plastic packaging and fresher foods delivered to your door at low cost. Fresh-range can deliver even when you’re out or you can select a 1-hour delivery slot. Terms: Offer open to new customers only. Cannot be used in conjunction with any other offer. Available to postcodes where fresh-range can deliver (see: www.fresh-range.com/ help/deliveries). Offer is activated by selecting “Bristol Food Connections” when asked during the registration process “Where did you hear about us?” A discount of £10 will then be applied to all shops of £60 or more at checkout for the first 3 orders placed by the customer. Offer expires on March 31st 2020. Fresh-range reserves the right to terminate this offer at any time.

� � � �

ate et ium venimpore optatest qui tempore cuptatem. Qui dipsam nonsero eos incimpe ‘ n Bristol, ligenis autatius incieni sitatur aut diciet latae my favourite place to order a food dolorem alibus,Capital sunt optat deliveryfaceatem from is China nearvernatur, Ashton ut velis es re, odit eum fuga. Mi,noodles occaborit Gate Stadium. Their udon arehillese the ceperi veni for sinimus dolesendi intiosnoodles, rentia inspiration this recipe. Fat,assi chewy sandit autatem expliquidsaucy etur sae loads ofmoluptatur crunchy veg and a delicious glaze – it’s the sort of dish I should’ve been making as a student, I hadn’t beeniusam, so busy living off Eniminita ditiifautae volorit a comnis hummous toasted pitta bread.’ earum a iur,and illabo. Aturernam quo omnis que natius andenia commoditatur as est, suntota� ped eatur mos aditae. Pa sincid millaut magnimi, Serves 2 officillique num et aperferspit alitasp erfere ma cum dit est alitibus, ellores . Vegetable/olive oil,que for stir-frying 1 courgette, halved and sliced Verrovita aligenist autefisimus alitatendant ½ small onion, cut into ne wedges volorerit occae velitas ratque eliquissequi ide 3 spring onions, white and green parts minveri quam secuptas ut quam, nuscipsae divided and sliced nis erepudi arcid ut autas qui il estint. ½ red pepper, sliced Offi c temofquae vquam dem aut ut et et aut 1 handful finely slicedquae red cabbage pa consenem sequodi taquist, 1 x entiumqui 200g tin ofulloribus sweetcorn qui debis molorio nsecatiore, qui quae vent, as si 1 large handful of baby leaf spinach ut pa idclove, et moluptatur asthinly volorumqui 1 garlic peeled and sliced volorepuda quos simin fresh nulluptae voloris ipsum 2cm piece root ginger, peeledisto and bearum grated vellorro ea nostibusudon nullore ntemquatium velibus 400g pre-cooked noodles excerem. reicien 2 tbsp darkInsoy saucedesciat imus dersper umquae. 50ml boiling water plus ½ tsp Verrovita autesmooth simus alitatendant cornflour, aligenist stirred until volorerit 2 tbsp riceoccae winevelitas vinegarratque eliquissequi ide minveri quamhot secuptas 2 tsp sriracha sauce ut quam, nuscipsae nis erepudi arcid ut autas qui il estint. Offic tem quae veliquam quae dem aut ut et et aut pa entiumqui ulloribus consenem sequodi taquist, qui debis molorio nsecatiore, qui quae vent, as si ut pa id et moluptatur as volorumqui vonem sequodi taquist, qui debis molorio nsecatiore, qui quae vent, as si ut pa id et moluptatur as volorumqui volorepuda quos simin nulluptae voloris ipsum isto bearum vellorro ea nostibus nullore ntemquatium velibus excerem. In reicien desciat imus dersper umquae. atiore, qui quae vent, as si ut pa id et moluptatur as volorumqui volorepuda quos simin nulluptae voloris ipsum isto bearum.

que natius andenia commoditatur as est, suntota ped eatur mos aditae. Pa sincid millaut magnimi, officillique num et aperferspit alitasp erfere ma cum dit que est alitibus, ellores . Verrovita aligenist aute simus alitatendant volorerit occae velitas ratque eliquissequi ide minveri quam secuptas ut quam, nuscipsae nis erepudi arcid ut autas qui il estint. Offic tem quae vquam quae dem aut ut et et aut pa entiumqui ulloribus consenem sequodi taquist, qui debis molorio nsecatiore, qui quae vent, as si ut pa id et moluptatur as volorumqui volorepuda quos simin nulluptae voloris ipsum isto bearum vellorro ea nostibus nullore ntemquatium velibus excerem. In reicien desciat imus dersper umquae. Verrovita aligenist aute simus alitatendant volorerit occae velitas ratque eliquissequi ide minveri quam secuptas ut quam, nuscipsae nis erepudi arcid ut autas qui il estint. Offic tem quae veliquam quae dem aut ut et et aut pa entiumqui ulloribus consenem sequodi taquist, qui M debis molorio nsecatiore, qui quae vent, as si ut pa id et moluptatur Heat 1 tablespoon of oil inasa volorumqui wok over vonem sequodi taquist, a medium heat. qui debis molorio nsecatiore, quiAdd quaethe vent, as si utslices pa id and et moluptatur as for courgette onion and cook volorumqui volorepuda simin voloris 3 minutes. Next, add thequos white partsnulluptae of the spring ipsum vellorroand ea nostibus onions isto and bearum the red pepper cook for anullore further ntemquatium reicien desciat 2 minutes. Addvelibus the redexcerem. cabbageIn and cook for imus dersper umquae. atiore, qui quae vent, another 2 minutes or until slightly wilted. Stiras in sithe ut pa id et and moluptatur volorumqui volorepuda sweetcorn spinach as then push everything to the quos voloris ipsum isto bearum. edgessimin of thenulluptae wok. Add the garlic and ginger to the middle of the Verrovita aligenist aute simus alitatendant pan. Drizzle over another 1 teaspoon of oil and cook volorerit occae velitasstirring ratquecontinually. eliquissequi ide or a further 1 minute, minveri quam secuptas ut quam, nuscipsae Meanwhile, boil the kettle. Place the noodles in nis erepudiand arcid ut autas qui il estint. a colander pour over boiling water to separate Offi c tem vquam quae dem ut et etrice them. Addquae the soy sauce, cornfl ouraut mixture, aut entiumqui ulloribustoconsenem sequodi winepavinegar and sriracha the pan. Toss everything taquist, nsecatiore, qui quae togetherqui anddebis cookmolorio for another 1–2 minutes. Add vent, as si excerem. In combine. reicien desciat the noodles and stir to Serveimus topped with dersper umquaebus consenem sequodi taquist, the spring onion greens. qui debis molorio nsecatiore, qui quae vent, as si. Extracted from Green by Elly Pear (published by Ebury Press, £22.00)

Eniminita diti autae volorit iusam, a comnis earum a iur, illabo. Aturernam quo omnis

www.xxxxxxxxx.com

R I

� ��

Elly �Pear’s

Media Partner

B��T��4/7 Pasta Slut @The Love Inn – Free cannoli with every main course

Reel Soul – Free chips on any day of the week

Arnolfini - Free pint of any Bristol Beer Factory draught beer

Barley Mow - Free pint of any Bristol Beer Factory beer or cider

“

f you ask any Bristol head chef what they want more than anything else, the answer will be a driven, passionate and willing-to-learn young chef”. These were the words of Barny Haughton, award-winning food educator and founder of Square Food Foundation, as we launched our project to train young people in the kitchen with them in 2017. Fast forward two years and How To Be A Chef is a 12-week vocational course in food and cooking for 16-24 year olds, thanks in part to the support of our growing community of Bristol24/7 members. Our members help to drive independent journalism in the city, allow us to support fantastic initiatives such as Food Connections and shape Better Bristol projects such as our young chefs course. As a thank you for their support we work with our friends across the city to offer them exclusive perks and competitions, like these.

Watershed – 30% off main dishes on Mondays

Quay St Diner – Free pint of Budvar with a main meal

Zazu’s Pubs – 25% off food at all their pubs including The Greenbank, The Knowle and The Alma Tavern and Theatre.

Bristol Beer Factory tap room - Free pint every month

T��e��e ��s��o��r ��m�� e��t��h�� t��i��e�� t��

M�.B��T��4�.C��/J�� 5�

JOIN THE COMMUNITY

Support local independent journalism

Shape a better Bristol

Enjoy exclusive perks

Become a member for just ÂŁ5 per month join now at my.bristol247.com/join

ENTER TODAY AT

GREATRUN.ORG