The third Universal Cookery & Food festival will be held at Hugh Fearnley-Whittingstall's River Cottage. Lisa Jenkins looks at what will be on show at the event dubbed Glastonbury for chefs
This unique event designed by chefs for chefs will again deliver a setting for farming, learning, provenance, sustainability, trends, taste, seasonality and development opportunities for all who attend.
Lee Maycock, national vice-chairman of the Craft Guild of Chefs, says: "We are thrilled to be holding this year's event at River Cottage. Hugh Fearnley-Whittingstall's dedication to driving sustainable issues and welfare, the famous surroundings, and opportunities for chefs to view the farm and forage make River Cottage an extremely attractive venue for this distinctive food and drink experience.
"Each year we build on the most popular features and the foodie environment, presented in a relaxed atmosphere where chefs feel completely at home. We have more and more chefs visiting each year to spend the day exploring the farmers' market, meeting suppliers, networking and gathering inspiration. We look forward to hosting what is set to be another incredible day.
with stages, tastings and sampling for all.
•Asian cooking masters Pervin and Cyrus Todiwala will explain how to keep it in the family, taking the successful expansion of their family
business as a model.
•Chefs Rob Kirby, Neil Rippington and Paul Gayler will share tales from the world of cookbook publishing, and Martin Edwards will offer
advice from a publisher's perspective.
•Raw Food expert Andrew Davis will talk about the benefits of raw food, and how it helped him overcome a health scare and improve his quality of life.
•Gill Mellor, River Cottage's group head chef, will treat the audience to seasonal dishes from ingredients grown and foraged at River Cottage.
•Chef Jeremy Medley will be taking chefs back to the future with his futuristic kitchen.
•Chefs Corin Earland, Glenn Evans and Mark Dodson will share the secrets of the fast-growing gastronomic pub sector.
•Chefs Peter Joyner, Mark Stower and Hayden Groves will describe the opportunities in contract catering.
Who will be there
British Turkey (FML)
Carroll's Heritage Potatoes
Chilli Pepper Pete
Clifton Food Range
Continental Chef Supplies
Cordon Vert Cookery School
Cornish Sea Salt
Fersa and Olivo
Flint and Flame
GFT Retail (UK)
Hybu Cig Cymru/Meat Promotion Wales
JDM Food Group
Lockhart Catering Equipment
Menter a Busnes
New York Delhi
Olives Et Al
Sous Vide Tools
The Chef's Deli
The Garden Oven Company
The Patchwork Traditional Food Company
Programme at a glance
Wednesday 24 September 2014
8am Exhibition opens for viewing and breakfast
9am Opening address Festival stage
9.15am Keeping it in the family Festival stage
10.20am Cooking the books Unplugged stage
11am Raw food Unplugged stage
11.50am A chef walks into a pubâ¦ Festival stage
12.45am Panel debate Festival stage
1.15pm River Cottage cooking the seasons Unplugged stage
2.15am The future's bright Festival stage
2.30pm Making traditional Cheddar cheese Unplugged stage
3.00pm Contractual obligation Festival stage
3.30pm River Cottage charcuterie Unplugged stage
4.15pm Back to the future Festival stage
5.00pm Band and BBQ night Festival stage
Foraging tours (20 people max per tour)
Farm tours (20 people max per tour)
£99 plus VAT for Craft Guild members
£199 plus VAT for non-members