Abergavenny Food Festival 2019

IMG_0747 copy.jpgA food lover’s paradise of stalls, tastings, masterclasses, cookery lessons and talks on everything culinary was on offer throughout the weekend. Abergavenny Food Festival enjoyed its exceptional reputation as a place for chefs, food businesses, journalists, farmers and food producers to come together on the 21st and 22nd of September. It is  known for being an inclusive and welcoming event, delivering a delicious opportunity for people from all walks of life to explore and learn about food.

Olivia Matthews (20) a student from Bristol was a Press Assistant for the Festival  on work experience.  This was Olivia’s first time at Abergavenny food festival and she is finishing her final year studying History at Cardiff University. Olivia said: “The event is very interesting,  especially seeing so much local produce, it is a very authentic and entertaining weekend.”

IMG_0742 copySimon Wilson (Photographed) from World Wildlife Fund (WWF), a keen fundraiser for the past two and half years who attends shows and exhibitions to help spread awareness. This was Simon’s first time at Abergavenny food festival. Simon said: “I have been obsessed with animals since childhood adn always wanted to help save the planet – I live here too.” Mr Wilson has been helping  highlight the work of the WWF including its history from its start in 1961.

People could become a member of WWF and help thier vital work to protect some of the world’s most vulnerable animals, places and people, tackle climate change and address the unsustainable consumption of precious natural resources. The work of the WWF and past many successes are only possible thanks to the generosity of its many supporters.

Through the outstanding programme of activities, including product tastings, kids’ activities, masterclasses, hands-on cookery lessons and topical debates, they provide the inside track on food issues, offer new ideas about the future of food and showcase rising stars emerging from the industry.

IMG_0731 copy.jpg Alison Saunders (Photographed) from Penperlleni, near Newport, South Wales was there helping people with information and advice. Alison is a team leader for the event and she is a qualified teacher for the vision impaired and works for Torfean County Council.

The Festival prides itself on transforming the way people think about food; challenging and promoting new ideas, pushing the boundaries of current thinking and encouraging people to look differently at where their food comes from.

IMG_0710 copy.jpgPhotographed are Joel Harrison and Neil Ridley, authors of their (latest) book; ‘The world Atlas of Gin’, a winner of the Fortnum & Mason Drink book of the year. Joel and Neil write and present on Channel 4’s ‘Sunday Brunch’. This was their third time at Abergavenny. ‘They said: “We enjoy the Abergavenny food frstival, being around like minded people, everyone loves and has a passion for food and drink: and the diverse flavousr and varieties.” This is their third successful book.

Over the years, the festival has attracted top food heavyweights such as: Hugh Fearnley-Whittingstall, Jamie Oliver, Monica Galetti, Jane Baxter, Jose Pizarro and Valentine Warner, to name but a few. By engaging with influential chefs, commentators and journalists both nationally and internationally, they have grown to become one of the highest profile food events in Britain.

For everyone and anyone who wants to understand more about gin, this is the definitive guide – covering the best gins the world has to offer, history and production methods, and the countries that have helped make gin a global success story.

Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world:

More varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savoury notes, gin’s appeal is extraordinarily wide and varied.From gin made in small batches from local botanicals, through to large facilities which make some of the world’s most recognized gin brands:

World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavour of gin; producers and the stories behind their brands:

Exactly where, and how, gins are made; and, country by country, the best examples to try.Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.

Publisher: Octopus Publishing Group: ISBN: 9781784725310: Number of pages: 256 Weight: 1060 g: Dimensions: 254 x 204 x 28 mm

IMG_0719 copy.jpgPhotographed (L to R): Dan Ashton, Chloe Thomas, Jo the Bear and Mark Roberts. Mark said: “The Abergavenny event is a great way to meet people, giving children the opportunity to learn and use social media by having their picture taken with ‘Jo.”

M2’s Find The Bear competition challenges youngsters aged 16 and under to look out for the company’s latest trainee – an adorable bear mascot who’ll be cropping up in online photos of available properties.

M2’s owner, experienced estate agent Mark Roberts says: “Bearing in mind that house moves can be unsettling for young families, we think it helps to get everyone involved early on, so we have devised a way to entertain them and make house hunting fun for all the family.”

The innovative initiative, thought to be a first of its kind, is also intended to drive traffic to the company’s new website http://www.m2ea.co.uk. It’s here that families will find listed the range of residential properties being offered for sale by M2 plus the competition entry details, full terms and conditions and an online entry form.

Abergavenny Food Festival was created in 1999 by two local farmers in response to the BSE crisis and the resulting lack of consumer confidence in British produce. With the outbreak of Foot and Mouth in 2001, the difficulties worsened for farmers and pushed the Festival forward in terms of showcasing the wonderful food we have to offer locally and the passion of the people who produce it.

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