Valley Fest’s a mouthwatering prospect
After a long year of home cooking and endless Netflix, Valley Fest has announced the delicious lineup for its summer festival where food is just as important as the music.
It’s been a challenging year for our farmers and food producers, who’ve worked around the clock to keep the country fed in the pandemic. In honour of their hard work and dedication, we want to make sure that this year’s festival celebrates the best local produce, the people who take the time to make it, and the chefs that put it on our plates.
Over the weekend of July 30 to August 1, there will be a range of demonstrations from well-known and well-loved chefs taking place in the new theatre.
You can see Great British Bake Off stars Chetna Makan and Briony May Williams, Rob Howell from Root Bristol and chef and author, Olia Hercules named Observer Food Monthly’s Rising Star of 2015.
Additionally, Tom Hunt, author of Eating for Pleasure, People & Planet, is on the bill along with TV’S Andy Clarke who will be highlighting some stunning ethical drinks producers.
Not forgetting ‘Queen of the Bean’ food writer and chef, Jenny Chandler, who will be showing how kids can make easy dishes at home.
A new addition for this year is the live fire stage. Showcasing the best ingredients from Wales and the South West, with plenty of laughs and delicious tasters to boot.
The line up includes Sam Evans and Shauna Guinn from Hang Fire Southern Kitchen and Bristol chef Henry Eldon of The Cauldron Restaurant.
Eco-chef and UN World Food Programme Ambassador, Arthur Potts Dawson will also be around to teach you how to make the most of our summer vegetables.
There will be plenty of opportunity to fill your boots with the owner of the Michelin-starred Pony and Trap, Josh Eggleton, together with Rob Howell, Head Chef of Root, a Bib Gourmand award winner, making dishes from Rob’s new cookbook.
Toby Gritten of The Pumphouse Bristol will be offering a very special Sunday lunch feast, with every ingredient on the plate sourced from within the Chew Valley.
On the Sunday of the festival there is the chance to enjoy the big Sunday lunch BBQ cooked by some of Bristol and Chew Valleys chefs. Some of the highest quality meat in the South West is available and will be cooked over fire-bowls and combine-harvester bbqs.
Expect sides, slaws and meats of all variety. Plus, some epic vegetable roastery to accommodate all.
All the meat is sourced from local high welfare farms in the Chew Valley including Luke’s own beef, pigs plus lamb from across the lake at Fernhill Farm.
Luke Hasell, Valley Fest Founder said: “This is the tastiest food lineup we’ve ever had. We’re showcasing food that’s been produced through regenerative farming methods.
“This puts soil health first so that not only do we produce more nutritious and delicious food, we’re locking in carbon, helping to tackle climate change. When people understand this, they can decide whether they want to be part of the solution or part of the problem, three times a day! We want people to understand the connection between their food choices and the land.”
Adult weekend tickets are £175 For more information visit https:// www.valleyfest.co.uk