Somerset Raw Milk Cheese for Summer Somerset has a rich history of cheesemaking with cow, sheep and goat milk.  This workshop will focus on lighter cheeses suitable for summer from producers who use raw milk including one of our Bursary winners Wootoon Organic Dairy.

Discovering Cornish Veal & Cider     Jonathan Brown from Bocaddon Farm Veal will introduce you to his fabulously tasty, welfare friendly veal from south east Cornwall.  The tasting will include different cuts of freshly prepared veal and will be accompanied by traditional ciders from Cornish Orchards.

A Celebration of Old Gloucester Cattle Old Gloucester cattle are a traditional breed, now extremely rare.  John Childs, and his family at Cowshill Farm in Gloucestershire, produce fine, deeply flavoured beef which will be the feature of this workshop.  The beef, prepared in a couple of different ways, will be accompanied by artisan ale and the workshop will end with a tasting of Single Gloucester Cheese, traditionally made with only the milk of Old Gloucester Cattle.

Artisan Pates and Charcuterie from the Welsh Borders Traditional French recipes using locally sourced ingredients – this is award winning Romy Cuisine - a range of pates and terrines made in Hay on Wye. Team these Slow Food Bursary winners with Trealy Farm Charcuterie from Monmouth and you have a feast from Welsh Borders.  The tasting will be accompanied by ciders from Mahorall Farm in Shropshire – another of this show’s Bursary Winners.

The Best of British – Fish! Fiona Asson from Fish in a Box is on a mission to introduce everyone to the glories of sustainable fish from British waters.  The tasting will include some fish you’ll probably know, and some you may never have tried. Challenge yourself to discover something new.