Sophie Jones and Ami Williams from Whie Heron’s award winning British Cassis. photographed at their stand. Sophie said: “It is a great location. We are enjoying meeting friendly local people and offering the opportunity to experience such a great product. Sweet at first taste, before the irresistibly sharp after-kick, British Cassis is the perfect aperitif served straight, over ice, twists beautifully into fizzing champagne or prosecco and is decadent in cocktails. Fraternise with British Cassis and kiss au revoir to French imitations.”
Monmouthshire Food Festival came from the glorious surroundings of Caldicot Castle at a time of autumn plenty and features a packed programme of chef’s demonstrations, tutored tastings, talks and lots of artisan foods to try and buy.
Antje Lorenz (originally from Germany) and Sam Shaw from Wolf Wine (The Den, Green Park Station, Bath) at their stall at Caldicot Castle. Sam said: “Drink less drink better is often the advise I give because life is too short for bad wine and for good wine visit us at our wine store in the City of Bath.”
Rhosyn Farm is situated in rural Carmarthenshire, owned and run by Neil and Emma Rose. Photographed (L to R) is: Ami Gardner and Emma Rose from Rhosyn (Welsh for Rose). Emma said: “We are ambassadors for Welsh pork. We are meat supplier of the Year in Wales 2017 and we are loving our visit to this great festival.”
Plenty to see eat and drnk from the many market stalls in the Castle Grounds. Monmouthshire Youth Service hosted the Children’s Quarter with a packed programme for younger visitors.
Raising awaarness and funds for the Guide Dogs are photographed (L to Right): John Chard, Judith Edwards, Frank Greig and Gemma Jones. Courtesy of Guide Dogs Cymru, some of the cleverest canines around attended the Monmouthshire Food Festival. The charity offered visitors a chance to get up close to a guide dog or puppy and find out more about their vital work.
Monmouthshire Food Festival at Caldicot Castle and Country Park. The Producers Market had a wide range of artisan foods. The artisan food producers had everything from locally made preserves made with fruit foraged from the hedgerows to handmade sausage rolls.
The Look and Learn Theatre offered a host of demonstrations and tutored tastings. Photographed is Yvette Farrell the Principle of Harts Barn Cookery School.
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