2017 Ludlow Food Festival Magazine

8-10 SEPTEMBER 2017 | LUDLOW www.foodfestival.co.uk

LUDLOW FOOD FESTIVAL

FAT DUCK GROUP COMES TO LUDLOW Ashley Palmer-Watts has one of the most enviable jobs in the business, come with us as we delve into his world

Fire Starter DJ BBQ is raising the temperature in Ludlow

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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WELCOME LUDLOW FOOD FESTIVAL, LUDLOW CASTLE 8-10 SEPTEMBER Welcome to the 2017 Ludlow Food Festival Magazine. It’s aim is simple, to whet your appetite for some of the many attractions at this year’s event and what a line-up we have! From the very best chefs from the very best restaurants in the UK, think Fat Duck Group, Marcus Wareing Restaurants and newest Michelin Starred Alumni Carters of Moseley to the stars of the surrounding area to Ludlow.

New this year is the Live Fire Stage with YouTube sensation and all round cool guy DJBBQ. He will be hosting the stage, which will see the likes of chef and writer Ben Tish and Tom Brown, Head chef at Nathan Outlaws’ - “Outlaw’s at The Capital” cooking for us. Its going to be a truly mouth watering experience.

Of course, the Festival would be nothing without the 160 plus producers who exhibit each year from the finest food and drink to kitchen related crafts, we profile a few of the many on pages 28-29.

There was so much to pack into the magazine, we admit, we’ve had to leave a few things out! Not a problem though as we have a separate listings magazine that includes all the times and dates for chef demonstrations, Taste Workshops, our new Bake in Time area with previous contestants of the Great British Bake-off, the Festival Trails, Masterclasses, Talks and Tasting area, Seriously ... talks and live music!

Enjoy the Festival, there’s lots to do and see right across the weekend.

Jo Gadsby, Editor

Cover Shot: Dinner by Heston Blumental: copyright John Blackwell 3

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

CONTENTS

24-27 On Stage

6-9 Top of their Game Chantelle Nicholson and Ashley Palmer-Watts run two of the best restaurants in the UK. We find out what makes them tick inside and outside the kitchen.

We have more than 40 chefs, food writers and producers joining us on stage across the Festival including John Whaite (above) we profile just a few ahead of the event.

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LONDON, NY AND LUDLOW The world’s hottest food photography exhibition stops off at the Ludlow Assembly Rooms.

Photo 2017 Competition: Shoeb Faruquee: Food For God. Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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Exhibitors Galore 28-29 More than 160 glorious food producers will be inside the castle and on the market square for the 23rd Ludlow Food Festival.

STOP PRESS - STREET FOOD Ludlow Brewery, Saturday 9, 3pm-10pm. Read more p.30 ALSO IN THIS ISSUE

10-11 Covered in Style

20 Winter Courses

Risdon and Risdon have built quite a following for their handmade aprons.

A preview of readings and book signings from authors and food writers.

12-13 Literary Ludlow

21 Botanical Wizards

A preview of readings and book signings from authors and food writers.

Fentimans, the renowned british brand is bringing its botancial bar to Ludlow. Cheers to that!

17 BBC Good Food Live We look ahead to the winter show where Ludlow has a show pavillion.

23 Setting the Stage Alight DJBBQ and a host of top chefs cook some delicious food on our Live Fire Stage.

DOWNLOAD NOW 18-19 Slow Food Slow Food Taste Workshops and AGM

The full 2017 programme is now online, read or download it here: http://bit.ly/2wdLo5O

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

KNOWING WHEN TO STOP WITH ASHLEY PALMER-WATTS

Ashley Palmer-Watts began his career in catering at the age of 13 in a restaurant near to where he grew up in Dorset. Considered to be Heston Blumenthal’s chief protégé and right hand man he has climbed the ranks from the early days of a line cook at The Fat Duck to Executive Chef of the group.

Overlooking Hyde Park is the exclusive Mandarin Oriental where Ashley oversees Dinner; the unique award winning, Michelin starred restaurant whose menu celebrates historic British cuisine from the 13th to 18th century.

“I feel the measure of a good cook or chef is knowing when to stop.”

Ashley admits that it was Heston and his approach to food and cooking in the late nineties that inspired him. “It was unlike anything that was happening in the UK at that time. I ate at The Fat Duck and just knew right there and then that I didn’t want to work anywhere else.” Getting a job at a local farm picking watercress, Ashley had to wait until a position came up before he joined in 1999, he was appointed Head Chef in 2001.

The menu for Dinner has achieved worldwide recognition and is a love letter to the history of British cooking. It took Heston and Ashley years of research consulting food historians as well as leafing through historic recipes and history books during endless hours in the British Library. Asked what is the most bizarre dish they found Ashley replies, “in the fourth edition of Hannah Glasse’s ‘The Art of Cookery Made Plain’ (1751) there was recipe on how “To dress a Turtle the West India Way” which used green turtle from the Caribbean – highly prized for its lovely rich green fat as for its delicious flesh. Turtle meat at that time was surprisingly really expensive, so few could afford it and in her 1758 edition she had replaced the turtle meat with calf’s head and the very first version of Mock Turtle Soup was born. The Fat Duck’s version of the dish is still on the menu at the restaurant today.”

But can pushing the boundaries go too far, can experimenting with ingredients and dishes go over the top? Ashley answers “Yes, I feel the measure of a good cook or chef is knowing when to stop.”

What’s exciting to Ashley at the moment in the industry is the diversity of cuisine to be found among our isles.

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Meat Fruit, Dinner by Heston Blumenthal: copyright Ashley Palmer-Watts

“You can eat really well at any level in about a dozen different food cultures in the UK. There’s no other country I know that you can do that. British, Thai, Chinese, Indian, Spanish, Italian, Japanese….the list goes on. The challenge is keeping all those kitchens staffed! The chef shortage is well documented.”

Ashley’s passion for food, the industry and his job is astounding but we share one thing in common, when asked what is his ‘go to’ dish to cook for himself it’s not savoury porridge, spiced pigeon, Frumenty (grilled octopus with spelt, smoked sea broth and pickled dulse and lovage), it’s Sunday roast chicken with all the trimmings.

The festival, the food and architecture is not his only draw to Ludlow…”It’s a beautiful town with some stunning historic buildings but its history as a market town and events like the Food Festival make it a great place to visit……..And it’s on the Six Castles Cycleway – my other passion.”

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Ashley Palmer-Watts: copyright Joe Sarah

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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NEVER ENOUGH HOURS IN THE DAY WITH CHANTELLE NICHOLSON

She is constantly looking for new opportunities that the restaurants can be involved in, whether it’s a new marketing strategy or creating new dishes for the menus.

Tredwells was Chantelle’s idea from start to finish having spotted a free site after a night out. Leading from the front she believes that the key to a successful restaurant is a strong team. “The hours are long and the work is tough, having positive people in the kitchen makes for a strong team. Forward planning, time management and a positive attitude helps to strengthen the team. It’s also important to recognise and reward talent throughout the different roles within the business.”

Chantelle Nicholson is Chef Patron of Tredwells in London and Group Operations Director for the Marcus Wareing Group. Rising through the ranks this passionate chef trained as a lawyer before packing her bags in New Zealand to move to the UK and begin her career as a top chef.

“Cooking is my passion and combining this with the chance to live in the UK was an opportunity I could not turn down. I was young and had nothing to lose. I never thought that 13 years later I would be in the position I am now and firmly rooted in the UK.” Being immediately involved in the kitchens at Tredwells and The Gilbert Scott and with her role in operations, every day is different for Chantelle when she’s busy overseeing everything from restaurant operations to wider departments such as HR.

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Considering the highs and lows of the industry at the moment Chantelle cites how the industry has become more dynamic with the advent of social media. “It’s so easy to get to know chefs from around the world now which can lead to gaining advice, collaborating and swapping ideas and also the chance of job swaps. The main challenge I am faced with is Brexit. My concern is what it will bring with European produce, our custom from tourists, the confidence of our current team members with regards to their stability and trying to recruit new employees from the EU.” Food trends come and go and we’re always looking for the next thing, Chantelle believes that food waste is a huge issue both at home and in the industry, “there seems to be a trend developing that is encouraging us to have a more considerate and intelligent approach to produce, and what we eat. I was recently involved in an event with Dan Barber at Selfridges called ‘wastED’, where chefs were challenged to create dishes from what we usually throw away.”

Chantelle is also working alongside a number of community farms to hopefully input their produce into the groups regular supply chain so that the restaurants can showcase local food and support communities.

There never seems enough hours in the day in her busy schedule but when she eventually gets some time to herself and has the chance to cook just for her, what does she treat herself to? “Something seasonal, probably vegetarian, such as garlic roasted veg with an Indian tomato sauce topped with loads of fresh coriander.”

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

DRESSING UP IN THE KITCHEN Since starting in 2015 and never having run a business before Carla Risdon and her two sons James and Alex have come a very long way! By redeveloping the basic work companion the apron into a high-end, cool, must-have item they are waking up the creative world to a whole new range of possibilities. Amongst the discerning clan of Risdon & Risdon apron wearers are a Hollywood actress, Jamie Oliver, 3 Masterchef finalists, a top interior designer and food writers from Good Housekeeping and Vogue. Their aprons are being sent all over the world!

The two generation family business evolved through the lucky combination of each of their skills. “When Risdon & Risdon first started I was doing the sewing,” explains Carla “but not knowing much about leather I was paying a leather merchant to make the straps. Alex then joined me on a part-time basis to start with – and although he had never worked with leather before he soon picked up the skills and the passion. During this time James was at university in Brighton doing Graphic Design and he designed our branding for us – he also set up the website and designed all our promotional material. With experience in photography and film making it was great when he returned to Shropshire after his course.”

LUXURY WORKWEAR FOR ARTISANS AND BUSINESSES

Risdon & Risdon are a young British company from Shropshire, England.

We design and make luxur y workwear for individual artisans and bespoke aprons for businesses alike. Using the finest leathers, fabrics and metalware, we create workwear which is beautiful, functional and practical.

New to our portfolio: Full leather aprons, knife rolls, tool rolls and cork options for our vegan customers.

@risdonandrisdon www.risdonandrisdon.co.uk aprons@risdonandrisdon.co.uk

wear your craft

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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There will always be aprons but the quality and design of these stand out. Carla was meticulous about sourcing the very best of what was available, “When choosing the fabric for our aprons I was looking for something of exceptional quality and looked at many samples. The mill I chose for our canvas stood out for the strength and softness of the cloth but also the wonderful range of colours. If a business has been around for over 150 years you know that their product can be trusted.”

The metalware comes from a Walsall foundry with a Royal Warrant and the full grain leather is finest Italian.

There is a strong ethos that each of the family shares about responsibility, “Our Original apron comes with a lifetime guarantee, we want them to be heirloom pieces,” says James, “It is very important that things should be built to last, the planet cannot afford throw away fashion. By using the best of everything it ensures extremely high quality that is not wasteful in its resources or its manufacture. Making an apron that can see you through every learning curve, every success and failure, and has been on a journey with you is extremely gratifying – to be able to hand that on while other things are long forgotten is a proud achievement.”

From starting out with the instantly unique Original apron in its beautiful colour range, with its gorgeous leather straps and its perfect range of sizes they are constantly developing new products, make sure you catch them at Ludlow Food Festival.

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

MEET THE AUTHORS Literary Ludlow – in association with Aardvark Bookshop.

‘DADSCALIBUR’ OR ‘THE RELATIONSHIP OF A COOK WITH THEIR KNIFE’ WITH TIM HAYWARD Tim Hayward is an award winning writer, broadcaster, restauranteur and, in his words, “a complete geek about food.”

His articles have been published in the Financial Times, Observer Food Monthly, Delicious and Olive amongst others.

He is also a regular presenter on Radio 4 and has published two other books; Food DIY and The DIY Cook, he is highly regarded in the food industry.

Tim Hayward and Charlotte Pike

“Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy.”

Len Deighton.

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Tim’s first two books concentrated on cooking technique and recipes but in his latest, “Knife”, he concentrates on the culture, craft and cult of the cook’s knife. Having been described as ‘a love letter to the knife’ the book is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photograph.

It is super cool as well as being a geeky to me to this essential cook’s tool and involved interviewing knife makers, chefs and Tim going through the process of creating his favourite knife of the book at Blenheim Forge.

Commenting that the world of food writing is crowded Tim acknowledges that he needed to differentiate himself as an author, so he wrote the book that he would want to read. “As a cook, I’d always had an interest in knives and I was really looking for something that moved away from recipes. With a subject like knives and the right sort of geeky disposition, it’s just a matter of restraining yourself once you start diving in. I think what the book is really about is the relationship that all cooks form with their knives over time, and how the knives reflect us, our cultures and cuisines.”

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His regular everyday knife at home is a hand forged Japanese santoku which his daughter has rather brilliantly named “Dadscalibur”; “it has an Awase or ‘jacketed’ blade and I’ve broken it in over years of loving use. The guy who made it died a couple of years ago so I bought two brand new ones at ludicrous expense, which I keep locked away for the day mine wears out. They should last me ‘till I’m too old to chop.”

But can a good chef still be a good chef with a bad knife? Tim answered “the terrible secret is that many really well-known chefs cook with absolutely appalling knives – and there are people out there who own £6000 sashimi blades who I wouldn’t trust to microwave a ready meal.”

When it comes to eating out Tim comments that across the country people seem to be tiring of the “Michelin/ Masterchef nonsense of piled up chef-faff and are looking for easier going, hospitable places that care about food, not stars.” He adds “I think we’re all looking for better ‘average’. A restaurant with great food and lousy staff and environment will get a fat zero from me. Making the customer comfortable and happy the second they walk in, then going on to exceed that makes a great restauranteur/chef.”

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

A MOUTH WATERING FEAST FOR THE EYES

“A feast for the eyes awaits you at this stunning exhibition”

Left: Jean Cazals: Mac n Cheese Below: Emma Brown: Collecting Egg Rations

Pink Lady® Food Photographer of the Year 2017 exhibition at Ludlow Food Festival will showcase a selection of award-winning photographs and films from across the world. Now in its sixth year, the Awards are widely recognised as the Oscars of the Food Photography world.

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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Finalist images from a variety of categories, including Cream of the Crop, Marks and Spencer Food Portraiture, InterContinental London Park Lane Food at the Table, World Food Programme Food for Life, and Food Bloggers will be on display, ranging from humorous and startling, to moving and reflective.

The Awards have fast become an International event, attracting hugely qualified judges, including, Gary Rhodes, and David Loftus from the world of photography and food, and from all corners of the globe. Since the awards inception in 2011, the competition has received over 40,000 entries from more than 60 countries.

The competition is open to everyone professional and amateur, young and old - from across the world and boasts a prize pool worth almost £20,000. The overall winner scoops the crown and £5,000, two nights’ accommodation at the Intercontinental London Park Lane, a host of commercial opportunities, global publicity and worldwide recognition.

A feast for the eyes awaits you at this stunning exhibition. Make sure you catch it over the Ludlow Food Festival Weekend at the Ludlow Assembly Rooms.

Above: Patrick Desgraupes: Rosé Wine Tank

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For more information about the competition, visit: https://www.pinkladyfoodphotographeroftheyear.com

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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A LUXURIOUS COUNTRY ESCAPE Pootling down the pretty country lanes of Shropshire can bring many a surprise and delight around the corner, and one such treasure is Redford Farm Barns nestled near the South Shropshire hills. Leaving city life for the sleepy backwaters, Jude and Rupert Hunt adopted a derelict and unloved Elizabethan farm and over five gruelling years have created a beautiful and luxurious ‘home from home’ for their family and their many guests.

Sleeping up to 13 people in two converted barns they have worked with these old agricultural buildings to create a nostalgic and unique accommodation which reflects their humble beginnings. Dotted around are old pieces of farm machinery which reflect the heritage of the site and give a nod to its original purpose.

Jude and Rupert have both worked within the design industry and this shines through in the interior design which showcases their individuality and originality. Alongside the modern essentials can be found furniture lovingly sort out at flea markets and auctions having been given a new lease of life.

Superking beds with toppers and throws offer true comfort and modern bathrooms equipped with cool rain forest showers add a touch of luxury. Described as a ‘cool country escape’ the barns are warmly decorated with distinctive and luxurious touches; sheep skin rugs, sumptuous blankets, cushions and unique Indian bed throws.

They’ve even thought about additional entertaining spaces to enjoy in addition to the main barns living space. There’s the Stable Bar - cosy and rustic with a wood burner and darts dinner by candlelight in here is very special. There’s also an undercover outdoor kitchen with gas BBQ. You can perch on old milk churns and sup your evening beer; nearby stands and old coat stand holding plenty of hats and blankets to guard against the early evening chill. Fire up the BBQ and watch the sun go down while you cook or you could even have your own chef cook for you...it appears Jude and Rupert really have thought of everything. And as the barns are pet friendly, you can also bring your best friend along.

Jude admits to “a love of hosting fun gatherings and creating a good ambience” and it appears she has this right with reviewers describing their stays as “stunning and perfect in every way”, “a truly fabulous place” and “gloriously decadent in every way”.

The barns are set in 12 acres of beautiful Shropshire countryside not far from the foodie mecca of Ludlow with beautiful rural walks on their doorstep. The stunning countryside can be enjoyed through all seasons whether its frosty walks in the winter to fields full of glorious buttercups in May and to the golden days of summer and harvesting beyond.

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Redford Farm Barns is a place to relax, to contemplate and find peace, snuggling up in your barn in front of the fire or strolling around the extensive grounds, watching the sun go down over the stunning scenery with an ice cold beer or even collecting eggs from the farms chickens.

For further information please visit www.redfordfarmbarns.co.uk

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

SPOTLIGHT ON SLOW FOOD TASTE WORKSHOPS Cheese and Wine - Both fantastic on their own, but each somehow made better by the other says Shane Holland, Chair of Slow Food England and of Slow Food in the UK. Having grown up in Dairy Country in deepest west Cornwall, it was natural that I would have an affinity to all things milk based, be it crusted clotted cream, luscious yoghurt or the positive cornucopia that cheese brings. One thing marks out interesting cheeses above all else, and that is there use of raw milk – the flavour profiles differ cheese to cheese subtly, and there is a better expression of the terroir. Northern Italy in many respects resembles the UK more than we imagine, the climate is cooler than the south (indeed Southern England is warmer in the winter months), they consume dairy over olive oil; and there is tradition of small scale cheese making akin to the UK. One of the joys of my work, is that I get to spend a lot of time in Italy, visiting farmers and producers, tasting these special cheeses, and also exploring the wineries. The wines for this event come from Piedmont, which is not an area particularly well known for wine here in the UK – and much of the wine is drunk in the region.

However, these wines are as good (if not better) than many of the more famous wine growing areas, with good intensity, and great diversity in styles. The cool springs and hot summers allow for good setting and ripening of the grapes. Aside from the usual white and red (albeit from more unusual varietals) we will be tasting my new favourite wine. A sparkling sweet red wine; something we almost never see in the UK. Please do hold aside any preconceptions, as the fruit is so concentrated it is like drinking Kir Royale. Now that, with a slice of something blue… a perfect afternoon in Ludlow

The Slow Food England AGM returns to Ludlow, arguably the spiritual heart of Slow Food within the UK. I am delighted that Ludlow will be the first location of the Slow Food England AGM after the Slow Food UK AGM being in London for so many years. Indeed, upon deciding that we should move the location around the nation each year, the first such meeting could really only take place at Ludlow. What I think will make this meeting so very special, is the Terra Madre feel that will be given by the Festival, Taste Workshops, and the many other activities which are being hosted by Slow Food Ludlow and the Festival. The feedback from our members has been overwhelming in praise for the mood, and anyone who is thinking of joining Slow Food would be very welcome to do so at the Festival.

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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Seaweed has been part of food culture in Ireland for generations says Paula McIntyre (right). Seaweed helped sustain us during times of famine. Recently dulse in particular has become popular as an ingredient in our restaurant scene. But for me it means holiday time and trips to the seaside. Coastal shops would sell it in candy stripe pink bags, its dark purple fronds poking out of the top. I loved the saline, iodine chewiness of it and it’s still something I like to cook with. When I travel, giving demonstrations, seaweed is something that can be packed in my case and will give a real sense of the essence of food from Ireland – it went down particularly well in a landlocked Kansas.

We’ve become quite experimental with our seaweed in recent times. Dr Kate Burns cultivates Sea Kelp off the north coast around Rathlin Island. She makes noodles and pesto from this dark green ribbon and has been short listed for a BBC Radio Four Food and Farming

award this year in the Future Food section. Harvesters have added further value to this wild harvest by dehydrating and smoking it. Smoked dulse is the perfect seasoning for a piece of lamb or any fish.

Dulse is one of our Slow Food Ark of Taste products from Northern Ireland. It, like other seaweeds, is versatile as an ingredient.

A variety called Pepper Dulse is referred to as truffle of the sea.

It has a unique taste and is pure umami. I live beside the sea on the North Coast of Northern Ireland and regularly harvest the sea lettuce growing in rock pools – it’s tasty, so nutritious and absolutely free!

For me seaweed is the perfect food – nostalgia, innovative as a seasoning and currently very on trend.

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Brompton Autumn Courses Out Now Brompton’s Autumn/winter course list is now available online with courses to suit all! from back to basics cookery to simply impressive, foraging to game cookery and cookery from around the world.

Treat yourself or a friend to an amazing experience in the beautiful Shropshire countryside. We have the perfect package for two! The ‘Brompton pass’ is available through the office on 01743 761629. This entitles the bearer to bring friend or book onto two courses for £260 and you’ll also receive a lovely Brompton Apron to keep!

Company days out! How about we design a cookery day or half day for you? These are becoming ever more popular, from mini bakes offs to dinner party evenings…you cook and then eat or we’ll show you how and you can sit back and relax.

Brompton is not just a cookery school!

We have a fabulous dining room which lends its self beautifully to private dining events whether it be a family get together or a special birthday!

Menus are written bespoke to you to make it that extra special. If our space isn’t big enough then we can come to you.

Junior Cookery…yes from aged 10-16 we offer full and half days during the holiday period. This is a great way to get them started in the kitchen and be able to let the kids do the hard work.

Brompton Cookery School Nr. Atcham, Shrewsbury, Shropshire SY5 6LE info@bromptoncookeryschool.co.uk 01743 761 629

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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FENTIMANS BOTANICAL BREWS FENTIMANS have been making the finest quality natural, botanical drinks since 1905. Their award winning beverages are hand crafted, using the finest natural ingredients from all around the world. To create a superior taste unlike other carbonated drinks, Fentimans make their drinks using the time-honoured botanical brewing technique. This traditional process takes a full 7 days from start to finish. It is this traditional botanical brewing process that produces the depth of flavour, mouth-feel and rich texture which are the hallmark of Fentimans drinks today. This is the Fentimans way which has stood the test of time – with the knowledge and expertise being passed from generation to generation of the Fentimans family. The result is a superior tasting, natural range of beverages.

It all began back in 1905, Thomas Fentiman, an iron puddler from Cleckheaton, England was approached by a fellow tradesman for a loan. A deal was struck and a recipe for botanically brewed ginger beer was provided as security. The loan was never repaid so Thomas became the owner of the unique recipe.

Thomas began using the recipe and producing botanically brewed ginger beer which he delivered door-to-door using a horse and cart for transport. His ginger

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beer was stored in handmade stone jars known affectionately as ‘grey hens’ which were stamped with an image of Thomas’ pet dog ‘Fearless’ after winning the Crufts obedience class in 1933 and 1934. Fentimans botanically brewed ginger beer quickly became very popular and the family business grew, with several brewing and production facilities being opened in the North of England.

The world has changed a lot over 100 years since Thomas Fentiman founded the business and Fentimans have had to adapt to meet the demands of the modern world.

Changes in the way people shop mean that we don’t deliver door-to-door anymore and instead we sell our beverages in shops, bars and restaurants. We also use motorised transport to make deliveries, rather than horses and carts and the old stone jars adorned by ‘Fearless’ have been replaced by our iconic glass bottles.

product shelf life. The one thing that has not changed is the superior quality and unsurpassed taste of our drinks.

Fentimans can now be found around the world with distribution in over 70 countries. As well as a solid range of soft drinks, they also produce a broad range of mixers that are an ideal match for a variety of premium spirits and a delicious alcoholic ginger beer. Fentimans has gained a loyal customer base with an impressive social media following and continues to be a firm favourite with young and old alike.

Over 100 years since Fentimans started brewing botanical drinks the business is still in the Fentimans family and is owned by the Great Grandson of Thomas Fentiman. We also continue to make our delicious natural beverages by the multistage botanical brewing technique. Our processes have been updated and our beverages are now carbonated before being filled and pasteurised to extend the

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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NEW IN 2017 - LIVE FIRE STAGE WITH KADAI With a quarter of a million followers across his social media platforms, Christian Stevenson AKA DJ BBQ is a man of many talents.

His career in broadcasting span 20 years, but cooking has always been an intrinsic part of Christian’s life. Five years ago he decided to make it his focus and DJBBQ was born.

Christian grew up on the Mason-Dixie line and was influenced by the cultures and food of both North and South.

While the food always takes centre stage, the DJBBQ experience encompasses food, fun and a lust for life at its core, or as Christian likes to call it, Catertainment.

In the past five years, DJ BBQ has become the second most popular BBQ cook on YouTube and across social media. His DJ BBQ cookbook, released in 2014 sold over 70,000 copies and still resides in the Amazon top 10 BBQ books. He was signed up to Jamie Oliver’s Foodtube channel which now boasts 2.7 million subscribers. He has also appeared regularly on This Morning and was invited onto Jamie Oliver’s Channel 4 show to help create the ultimate burger recipe.

He has written a food column for FHM and contributed to press such as The Independent, Metro, The Daily Mail and Heat Magazine. He has curated the Cutting Room stage at Meatopia London since its inception hosting world renowned chefs such as Francis Mallmann, Niklas Ekstedt and Yotam Ottolenghi.

DJ BBQ will be hosting our new Fire Kitchen in 2017 and he’s bringing along some super chef friends to help him out … amongst them Ben Tish pictured below.

Fire Stage Line-Up FRIDAY 8 Mark Parr, London Log Co. Niall Davidson, ex Chiltern Firehouse and In de Wulf about to open his own restaurant Rakesh Ravindran , Head Chef, The Cinnamon Club SATURDAY 9 Mark Parr Ashley Palmer-Watts, Dinner by Heston, Mandarin Oriental Hyde Park Chantelle Nicholson, Tredwells, Covent Garden Ben Tish, Chef, writer, restauranteur SUNDAY 10 Mark Parr DJ BBQ Hus Vedat, Executive Chef of Yosma in London Tom Brown, Head chef at Nathan Outlaws, Outlaw's at The Capital.

More names to be announced.

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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CHEF PROFILES BRAD CARTER ON STAGE SUNDAY 11 SEPTEMBER Brad is Chef/Director of the Michelin starred ‘Carters of Moseley.’

Brad knew he wanted to be a Chef at the age of 11 when he discovered his skill and passion for cooking after entering a Pizza Competition at school.

His first job was working as a kitchen porter in his local pub where he soon began to cook and fell in love with the industry. Brad decided to enrol at University College Birmingham, which is known for its high standard of teaching culinary arts.

After graduating, Brad decided to widen his culinary influences by working abroad where he picked up new culinary techniques and skills. He worked in fine-dining restaurants in Marseille, France and Menorca, where he was inspired by the methods, flavours and ingredients that would later influence his own unique take on modern British food.

He opened the doors of Carters of Moseley with his partner Holly Jackson in November, 2010. Recognition soon came from the top when they were awarded a coveted Michelin star in September 2015 and winning Good Food Guide Readers’ Restaurant of the Year 2015 competition.

More recently Carters of Moseley have been included in The Sunday Times Top 100 Restaurants in the UK, and Brad has become something of a television star with appearances on ‘Saturday Kitchen’ and ‘My Kitchen Rules.’

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

ON THE MENU THIS YEAR We have a stellar line-up of chefs, food writers and producers this year. Whether you’re into the most beautifully presented Michelin Starred food, the best BBQ on the planet or the freshness of home grown veg, we have the very best in their field. For a full listing visit the website www.ludlowfoodfestival.co.uk or view the 2017 programme here: http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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Opposite page (top) Shaun Hill and Elizabeth Luard, (middle) Gareth Ward and Felice Tocchini, (bottom) Marcus Bean and Michel Nijsten.

This page (top) Paul Cowe and John Whaite, (middle) Mark and Sue Stinchcombe plus Samantha Evans and Shauna Guinn, (bottom) Rob Swift and Terry Walton.

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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EXHIBITORS GALORE! Unfortunately it is impossible to share all 160 exhibitors with you. So here’s a taster of just a few from the many, who have dedicated their lives to creating flavour sensations! For a full listing visit the website www.ludlowfoodfestival.co.uk and click on the exhibitors link.

Opposite: Chase Distillery Below: Maynard’s Farm, Great Berwick Organics, British Cassis, British Quinoa, Polly’s Palour and La Triestina.

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

STOP PRESS

STREET FOOD POP-UP SATURDAY 9 If you live in Ludlow, the surrounding area or are at the Festival for the weekend then you don’t want to miss the pop-up street food market at Ludlow Brewery at the bottom of Corve Street on Saturday from 3pm to 10pm. Grab a drink from the bar and enjoy some sweet and savoury treats from the likes of: Vendors include: Churros Café: Churros and Cuban sandwiches SMOhK & Mischief: Smoked and BBQ’d food Le Flip Creperie: Sweet and Savoury Crepes Broad Street Kitchen: Vegetarian and Vegan food Greek Souvlaki: Souvlaki inc Pork, Chicken and Vegetarian

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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THE BIGGEST AND TASTIEST DAY OUT

The BBC Good Food Show will be back at the NEC this winter from 30 Nov – 3 Dec, packed with top UK chefs cooking LIVE, great shopping and plenty of festive inspiration. This year’s stellar line-up includes Michelin masters Michel Roux Jr and Tom Kerridge, queen of baking Mary Berry, family favourite Nadiya Hussain, popular French chef Raymond Blanc, the entertaining Hairy Bikers and Show favourite James Martin. See your favourite cooking live in the Big Kitchen, take part in hands-on masterclasses in the Skills School, be inspired by the experts on the BBC Good Food Stage and much more.

The BBC Good Food Show partnership with Ludlow Food Festival continues this year with a pavilion of Ludlow Food Festival producers – a popular area of the Show featuring talented companies such as Forest Pig Charcuterie and Rayeesa’s Indian Kitchen. New for 2017 the Show is offering one deserving Ludlow/ Welsh marches based producer the chance to win a special bursary prize, which includes 3 free days trading at the BBC Good Food Show Birmingham (Winter). This is an unmissable opportunity for a flourishing business to grow their brand at the UKs largest consumer food show.

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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THE MAKERS

The Ludlow Food Festival not only has the best food and drink producers from the region, it also showcases the very best skilled crafts people like Jon and Gill from Sytch Farm Studios. Both create the most luscious kitchenware.

Multi-talented Jon is not only an accomplished painter but master craftsman of wood and metal. Hand carving and shaping these natural materials into butter and cheese knives. He also creates beautiful and practical chopping boards that will look great in any kitchen and last for years.

Gill is a potter, throwing her signature plates, bowls, condiment sets and mugs with their distinctive glazes and ammonite detail.

No wonder then that Gill has been approached and worked with a number of the UK’s leading chefs to produce bespoke ranges.

They include Tom Kerridge, who Gill has worked with for the last three years creating both a retail range and pieces for his restaurant in Marlow.

Gill and Jon will be bringing a number of pieces to Ludlow. For more information please visit their website: http://www.sytchfarmstudios.co.uk

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

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Ludlow Food Festival | 2017: Full listings at http://bit.ly/2wdLo5O

Ludlow Marches Food and Drink Festival Unit 12, The Business Quarter Eco Park Road Ludlow Shropshire SY8 1FD United Kingdom www.foodfestival.co.uk Tel: 01584 873957 Email: info@foodfestival.co.uk