Inside Ludlow Castle with more than 180 local food and drink producers and suppliers: real food, ale, cider, perry, wine and more from the Marches, with samples and tastings.
This year the workshops have a common theme...
FOOD FOR CHANGE
In recognition of the Climate Emergency, Slow Food International is spearheading a campaign called Food For Change to shift food production and consumption towards a sustainable model. We as consumers can help lower carbon emissions and promote biodiversity by:
- Eating less, but higher quality, meat including from rare breeds;
- Buying from small-scale farmers with high environmental standards;
- Cooking less popular types and cuts of meat and accepting “wonky” carrots and other vegetables;
- Using more seasonal, local and organic products.
A Slow Food Taste Workshop offers you the opportunity to taste a succession of different examples of a particular food or drink guided by the people who produce it and the chefs who cook with it. Come and hear their stories and sample the delicious results.
Each workshop lasts about an hour and takes place in Ludlow Castle’s Beacon Room, which you enter via the garden area of the Ludlow Food Festival within the castle. Please note that entry on Friday evening (only) is by the external door to the Beacon Room to the right of the Castle entrance. Sorry , but we are unable to meet specific dietary requirements.
Special Entry Fee Deal:
Entry to all workshops (except Friday evening) requires a Festival entrance ticket. If you're booking workshops on more than one day, please contact Ludlow Food Festival office on 01584 873957 or email email@example.com for details of a special entry fee deal.
Any enquiries relating to the workshops or membership should be sent to firstname.lastname@example.org
Saturday 14th September
W5 12.00 Cheesemaking from Then to Now. Get Your Taste Buds Ready!
Ribblesdale Cheese in the Yorkshire Dales is a small business specialising in goat and sheep cheeses; they also make an award-winning Wensleydale. Cheesemaker Iona Hill knows a great deal about cheese and cheese production, and has exciting suggestions for eating her delicious and unique products.
As she takes you on an entertaining tour through the seven different types of cheese-making you will be sampling rare cheeses, exploring the difference between young and mature cheeses and enjoying prepared dishes like goat curd with beetroot. She will inspire you with a recipe for making a simple cheese at home! You will also be able to experiment with different soft and alcoholic drinks to accompany the cheeses.
£14 + booking fee - Standard
£12 + booking fee - Slow Food Member
We're sorry...this workshop has SOLD OUT!
W6 2.00pm ‘Straight Outta Africa’
Charismatic chef Chris Burt grew up in the kitchens of his mother’s huge restaurant in West Africa, then went on to train at Le Manoir aux Quat’Saisons and The Savoy. He still visits the continent regularly supporting African charities.
In this workshop he will be serving five dishes from his new book of recipes 'with an African twist' using game from Shropshire producers Willo Game. Game is healthy, sustainable, wild meat and much of it, like venison, is from animals which have to be culled. Accompanied by a glass of wine.
£20 + booking fee - Standard
£18 + booking fee - Slow Food Member
We're sorry...this workshop has SOLD OUT!
W7 4.00pm Local and Global Gelato
Gelato Village is an internationally recognised gelateria committed to using the finest quality ingredients. They pride themselves on producing gelati which are 'good, clean and fair' using produce local to their base in Leicestershire.
Join Daniele Taverna and Antonio de Vecchi as they guide you through the secrets of artisan Italian gelato making. They will explain the difference between gelato and ice cream, give you an insight into the traditional Italian Mantecazione process and, of course, give you the chance to try a variety of gelati from their award winning range. How do you fancy a 'milk and honey' spoonful, or one made with Shropshire Prune damsons?
£10 + booking fee - Standard
£8 + booking fee - Slow Food Member
W8 6.00pm A Match Made in Heaven
Come and taste a range of delicious charcuterie paired with very special wines from Spain.
Tom Holt and Will Macken craft very different products but have the same dedicated focus to production and provenance. From his Shropshire roots Tom travelled the world before settling in northern Spain to make his Paso Primero wines in his own style. Will's background was in ecology, influencing his passion for ethically sourced food with a genuine sense of place and inspiring him to create award winning charcuterie using outdoor-reared Gloucester Old Spot pigs. They met just as their businesses were beginning to flourish and saw their shared love of food and drink as an opportunity to collaborate. That was in 2016 and they've been working together ever since.
£18 + booking fee - Standard
£16 + booking fee - Slow Food Member