The Universal Cookery and Food Festival - THE event of the year - was a blast. Despite the wind and rain, it was a day filled with love, learning and a whole lot of laughter as the industry came together to enjoy and celebrate the wonderful food and local produce of Kent.
The day-long festival, which took place on Thursday 26th September at Loddington Farm in Kent, promised a unique opportunity for top chefs and buyers to get out of the kitchen and rub shoulders with local farmers, foragers, growers, and suppliers - and it sure did that, plus so much more.
After three years of being away, the organisers of the event were so excited to be back - stronger than ever. And it showed, not only in the hundreds of visitors who came together to attend the event, but the culinary innovation that was being showcased as well as the world class speakers and chef demos who took centre stage, and cutting edge hospitality products that were on display.
The event was packed with lots to do, see, taste and discover for top chefs and buyers and anyone else interested in learning about food, trends and innovations. Everything from top chef demos, foraging, farm tours and live panel debates to a brand new feature for 2024 - The Staff Canteen Live Stage, there was a real energy and buzz in the air.
The event opened with a warm welcome, followed by the first trends and debates session, ‘Allergic Reaction’. Hosted by Festival Presenter Nigel Barden, this talk addressed the importance of Owen’s Law Allergens and what the implications might be to operators who fall short of legal compliance, as well as some pointers on how best to implement safe and workable practices.
The next session was all about celebrating Maidstone’s food heroes. Visitors met some of the local producers, chefs and people making a difference in our industry from in and around Kent - starting with the main man himself, James Smith, Owner of Loddington Farm. James spoke proudly about his ‘family of farmers’ and how the business has slowly diversified over the years into retail, becoming more consumer focused. Having made the shift from a fifth-generation apple and pear farm, to now operating a farm shop, flower business, ‘pick your own cherries and pumpkins’, pop up music venue, plus much more, James described it as “being an ecosystem of businesses, all complementing each other.”
Phil Harrison, Director, Bears Ice Cream Company, spoke about his love and passion for ice cream during his time on stage whilst sharing some of his weird and wonderful flavoured ice creams with the audience, including everything from miso banana and butterscotch, rosemary brown butter and sour plum, to parsnip smoked cashew praline.
Other ‘local heroes’ to take to the stand included Jill Sargent, Business Development, Produced in Kent and Jane Bowyer, Director, Cheesemakers of Canterbury who all were in agreement that as an industry, we need to see more collaboration as well as government funding and support as we move forward.
Other leading industry figures involved in the debates throughout the day, all hosted and presented by Nigel Barden, included Jose L Souto, Senior Chef Lecturer in Culinary Arts at Westminster Kingsway College, Clive Barlow MW, Buyer, Corkk, English Wine Specialist and Craig Jackson, Head of Foodservice, Wildfarmed.
The all-new Staff Canteen Live Stage also went down a storm. The event saw five industry champions take centre stage to create some outstanding dishes as part of the ‘Saturday Kitchen’ style demos - and goodness me did it pull in a crowd. Jean Delport, Executive Chef, Restaurant Interlude rustled up one of his finest signature dishes - Rabbits Ears Carrot - otherwise known as his Michelin starred take on KFC.
The line up also included Robert Taylor Chef/Patron from Tallow in Tunbridge Wells, Galton Blackiston, Chef/Patron of Michelin-starred Morston Hall, Robin Read from the newly launched The Counter by Robin Read and Harry Kirkpatrick, Head Chef from Trinity.
Running alongside the chef demos and debates was the Farmers Market which was THE place for the wonderful suppliers and local producers to showcase their latest products and brands to visitors. It really was a hotbed of new product discovery, allowing delegates to really use all of their senses to enjoy and appreciate fine food and drink.
Meanwhile some wet and very soggy foraging sessions were held with Colin Wheeler-James from Ground Up Cookery where visitors got to explore the wild flora and fauna of Loddington Farm. Each group discovered how they could incorporate wild plants, berries and nuts into their menus and diets and even got the chance to taste plantain, learn about the serotonin from nettle seeds and how best to enjoy a sunflower head - which according to Colin, is barbequed, along with a hint of butter.
Another highlight of the day was the farm tours which allowed delegates to get up close and personal with Loddington’s fabulous collection of seasonal produce. From pumpkins, sunflowers to asparagus and cherries and even livestock including chickens, attendees discovered what it takes to nurture, breed and grow some of Britain’s finest. Walking through the muddy fields, James shared his passion for farming and discussed with each group his desire to move to a more regenerative way of farming as well as a more resilient farming system.
Aside from all of this, the delicious food served throughout the day, created by some of the finest chefs in the industry, did not disappoint. The breakfast menu included Glebe Farm’s overnight apple crumble oats, Scotch beef Lorne sausage with Tracklement’s quintessential brown sauce and Seafood Scotland’s ‘the Arbroath Smokie’, Scottish smoked haddock, aromatic broth with chilli and black garlic sweet soy honey.
Lunch consisted of roast shoulder of scotch lamb basted with honey, heather and wild mountain thyme, Scotch beef brisket with a black pepper, garlic, mustard and coriander rub served with sweet mustard and ketchup, and Seafood Scotland scallops dipped in Loddington Farm apple juice and miso chilli caramel, Black Irish butter, seared scotch beef hanger steak on a garden herb flatbread with Farrington’s chilli oil.
The event culminated in beer and a delicious BBQ. The BBQ menu featured an array of beautiful dishes including specially selected porteteer; pulled pork, scotch bonnet chilli honey, crispy bacon and apple mustard, Clover, sea and ‘eyre’; Scotch shredded beef, charred onion and pickled scallops, and The Heilan scotch lamb; wild garlic baked lamb, peppered leeks and Belhaven’s smoked goats cheese.
The day was a huge success, however it would not have been possible if it wasn’t for its wonderful sponsors, exhibitors, speakers, presenters and visitors - and of course the tractor that had to tow most of the attendees out of the car park at the end of the day! But it was worth every second. It was an absolute pleasure to be part of it and we very much look forward to sharing the details of next year’s event - coming shortly.
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