WHAT MAKES UCFF SO UNIQUE?
Every year we travel the country to find a new foodie destination / location to host the live event
The programme is designed by chefs for chefs, so always delivers the right content and addresses the hot issues and challenges of the time
Foraging is a key highlight and has seen chefs forage in woodlands through to coastal cliffsides
Each hosting venue has a food story to tell, be it a working buffalo farm, fresh produce nursery, rapeseed oil farm and factory or a traditional British fruit farm with rows of orchards that are shared with delegates in the form of insightful tours
This event is dynamic and allows you to combine all the senses – sight, sound, touch, smell, taste – things email, phone and advertising just cannot do
All food & drink is included in the ticket price, so there are no hidden extras
This is the only chefs’ event in the UK to be hosted outside and transport chefs back to nature
Multiple stages with chef demonstrations, interviews and panel debates give choice and engages attendees throughout the day
Over the years the event has developed some favourite attractions such as clay pigeon shooting, and the feather and fur demo stage
Attendees from the whole food chain congregate at ucff to debate the sector and future including farmers, growers, fishermen, conservationists, nutritionists,
chefs and buyers
ucff is informal in every way - if it is cold you wear wellies, and if it’s hot you wear sunnies – this breaks down any barriers and ensures the best networking possible
Finally, before leaving and to round the day off attendees enjoy a final networking event that consists of a delicious BBQ washed down with local beer while listening to a local band to finish the day
watch ucff through the years...
This year, the team find ourselves in
Worcestershire at Mudwalls Farm!
Mudwalls Farm Ltd,
Dunnington Heath Farm,