The Dorset Seafood Festival 2011 (9th & 10th July) is set to become the largest seafood festival in the UK and will be heavily promoting sustainable fishing throughout this year's event. A highlight of Dorset's social calendar and attracting 50,000 visitors in 2010 the event is set in Weymouth's historical old working harbour and is a celebration of the sea and all its bounty.

Once again the festival will feature celebrity chef demonstrations; this year from Lesley Waters, Mat Follas, Ed Baines, Shaun Rankin, John Wright, GilesThompson and others. They will join over 100 stalls, many selling a range of seafood dishes. It is the perfect platform from which to reinforce the importance of using less well known species and to furnish visitors with delicious recipe ideas in an entertaining and educational way.

Passionate About Fish, a company devoted to educating children about fish and a regular participant at the event, will be running a fish identification session where visitors learn about lesser known fish species. Celebrity and local chef cooking demonstrations, taking place across two stages, will also involve fish caught from sustainable fisheries.

Sustainability has always been an important element of The Dorset Seafood Festival, now in its fourth year. The emphasis is greater this year to demonstrate support for Hugh Fearnley-Whittingstall's Fish Fight to end the practise of discards and to provide more detailed information to the public in a relevant forum.

'We wholeheartedly support the fantastic work that HFW is doing by encouraging a diversification of our fish eating habits and trying to change policy so that it works for fish, fishermen and consumers. The festival's sponsors all support sustainable fishing and agree that The Dorset Seafood Festival provides the perfect back drop for such an important message,' said Brian Cooper, spokesperson for The Festival.

Albert Roux, one of the world's most celebrated chefs, will travel to Australia this April to fly the fine food and wine flag for luxury brand Sofitel when he hosts a series of dining events at the Sofitel Sydney Wentworth and Sofitel Melbourne On Collins.

For many, this will be a once in a lifetime chance to experience the world famous skills of one of Europe's original 'master chefs', famous for opening Britain's first ever Michelin-star restaurant.

These Best of French Dining events will include a lunch and a dinner at Sofitel Sydney Wentworth's conservatory-style Garden Court restaurant on Fri 8th April, and a dinner at the Sofitel Melbourne On Collins' No35 on Mon 11th April.

Dinner is priced at $169 per person and includes a 4-course menu, and the 3-course lunch (Sydney only) at $139 per person. All three options include a menu specially crafted and prepared by Albert Roux, with paired wines carefully selected by the Sommeliers from each of the participating restaurants. Roux will be accompanied by his renowned cuisine team Bruno Vallete (Roux's Chef Partner) and Pastry Chef Rose-Marie Flageul.

Publishing: 1st April 2011<img src="http://www.food-e-matters.com/images/How-to-Cook.250.jpg" align="right">
Price: £12.99

A practical and stylish introduction to creative cooking and a love of good food

Bored of beans? Sick of soup? Whether you're just heading off to university or in your first few years away from home, then being able to cook for yourself is a great source of independence and a good way to save the pennies. However, many cookbooks aimed at students can often be uninspiring, detailing the many variations of beans on toast. How to Cook is the perfect illustrated cookbook for young adults, offering the practical know-how and confidence to create a range of delicious and healthy meals, whether it's for yourself or to impress friends and family.

Featuring over 40 easy-to-follow recipes from cuisines around the world, cooks will learn how to create a balance of healthy meals and treats, including perfect party snacks, quick meals on the run and fancy dishes to impress. A separate 'Back to Basics' section, offers comprehensive and practical advice on essential cooking methods, such as preparation and baking techniques and how to make perfect pastry, building up essential cooking skills.

From Spanish Omelette and Pad Thai to Fruit Crumble and Brownies, each carefully selected recipe is clearly presented with step-by-step instructions and stylish artworks, whilst a stunning photograph of the finished dish will inspire you to see the results that can be achieved with a little creativity. Further ideas for variations on recipes, including vegetarian options, and key cookery tips will encourage budding chefs to experiment with ingredients and create great dishes they will cook time and time again.

A lively, fun and sophisticated introduction to cooking, How to Cook is the perfect gift for teenagers and students just starting out, to inspire them to whip up their own kitchen creations and become enthusiastic about food for life.

Where better to learn how to make wafer thin, moist pancakes than Brittany where sweet and savoury pancakes are the regional dish?

Learn how to make your own pancakes with all the proper Breton kit: a billig (that's the big cast iron hotplate to me and you) and a rozell - the extra special tool you use to spread your batter. A workshop at the Fleur de Blé Noir crêperie in Saint-Quay-Portrieux will have you honing your technique and producing pleasing piles of perfect pancakes, all under the expert eye of Catherine, pancake-maker extraordinaire.

In Brittany, savoury pancakes are known as galettes and sweet ones are called crêpes but it's not just the fillings that set them apart - the batter for each is different too. Learn all about age-old recipes and techniques as well as filling ideas. From sausages to salted caramel, the Breton take on the pancake raises this humble dish to whole new gastronomic heights.

A pancake lesson costs €28 per person; find out more about this Brittany Experience by reading a first-hand account here on the Brittany Tourism website. Brittany Experiences are a hand-picked selection of extra special things to do in Brittany, organised by locals so you get to see Brittany through their eyes.

Meet and Eat!

Have you ever seen a curly coated pig?! Come along to the Rectory Reserve's open farm day on Sunday 13th March and you will have the chance to meet these beautiful, unusual animals for yourself.

To celebrate the launch of their delicious range of deli charcuterie (The Craft of Salting, Smoking and Curing prepared meats) using the Curly Coated Mangalitza breed; Rectory Reserve opens its doors at Fulletby near Horncastle for farm tours, talks and tempting tastings. Come along to meet these intriguing creatures with their dense coats and friendly dispositions!

From the original pair of 'Mangalitza' brought to the farm in 2007, the herd of this outdoor reared, rare breed animal is believed to be the largest in the UK and now numbers over 50.

Quick to appreciate its distinctive nutty flavour; Rectory Reserve started producing traditional English pork products such as pies and sausages in 2009. As its success grew; the range was augmented with well loved Lincolnshire specialities, such as Chine, Haslet and 'Cheps'. Now the new Charcuterie products are based on methods used in Continental Europe and include: 2 year old Air Dried 'Holy Day' ham, Artisan Liver Pate, 'Warst' Terrine redolent of citrus and spices, Pancetta, Salami and Chorizo. These innovative products are all hand made in Lincolnshire.

Rectory Reserve the home of the Lincolnshire Curly Coated Pig is delighted to welcome visitors to Open Farm day on Sunday March 13th at Fulletby from 11am to 4pm.

Top 10 Nominees Announced For The 2011 Natural Products Outstanding Achievement Award

With nominations now closed, Natural Products magazine has announced the shortlist for this year's prestigious Natural Products Outstanding Achievement Award. It is now left to members of the UK's natural and organic trade to cast a final vote to decide the overall winner.

The Award — sponsored by Pegasus PR — celebrates the achievement of an individual, or organisation, whose contribution to the natural and organic sector has been genuinely transformational. It is made in recognition of exceptional dedication, leadership and vision that will make a lasting impression on the natural and organic sector and inspire others to great things in the future. This year, for the first time in the history of the Outstanding Achievement Award, Natural Products readers were invited to join in the selection process by nominating who they'd like to win.

The ten nominees who received the most nominations are listed below in alphabetical order. The winner will be announced at the Natural & Organic Awards, taking place on Sunday 3 April at Olympia Conference Centre after the close of business on the first day of the Natural & Organic Products

Europe trade show. The shortlist is as follows:

- Wendy Atkinson, founder of Modern Herbals and chair of the National Association of Health Stores (NAHS)
- Alex & Kim Barani, co-founders of Kinetic
- Steven Jacobs, research and development officer, Organic Farmers & Growers (OF&G)
- Peter Kindersley, owner of Neal's Yard and Sheepdrove Organic Farm
- Lynn Lord, managing director, Natures Aid
- Craig Sams, co-founder of Green & Black's and Judge's Bakery
- Roger Saul, owner of Sharpham Park
- Alex Smith, founder of Alara Wholefoods
- Dr Mariano Spiezia, formulator and scientific director, Inlight Organic Skincare

- Dr Jen Tan, medical director, A. Vogel
Natural and organic trade members who are interested in submitting a vote should visit http://www.naturalproductsonline.co.uk/u.../vote-now/ and complete the online form. Please note, company details must be provided in order to confirm relevant trade status. All other votes will not be counted. The deadline for voting is Friday 25 March 2011.
Past winners of this award include: Patrick Holden, director of the Soil Association; Sue Croft, director of Consumers for Health Choice; Sandy Constable, retailer; Jan de Vries, world renowned naturopath; Graham Gunn, managing director, The Health Store; Harriet Lamb, director of the Fairtrade Foundation; Bill Jordan, Co-founder JordansYOU; and Tim Powell, Bill Henry, Community Foods.

The Craft Guild of Chefs will once again be showcasing the skills of a host of industry professionals at the International Food Expo (IFE) at Excel, London from 13th - 16th March.

Top talent on display at the Skillery will include TV chefs Steve Love and Sophie Wright and current National Chef of the Year Hrishikesh Desai.

"We're proud to once again be involved in such a top class event," said Martin Bates, CEO, the Craft Guild of Chefs. "We will be mixing education with entertainment and really turning the heat up in the kitchen."

The Craft Guild of Chefs was established in 1965 as the Guild of the Cookery and Food Association and has developed into the leading chefs' association in the UK, with many members worldwide.

New Natural Food Show Set To Draw A Healthy Crowd At Natural & Organic Products Europe 2011

London Olympia's spectacular Grand Hall is set to be transformed into a vibrant showcase of the very best in natural and organic food and drink when the newly launched Natural Food Show opens its doors to 1000's of industry food buyers next month on 3-4 April.

Reflecting growing consumer demand for healthier, more sustainably produced food and drink, The Natural Food Show - the new name for the food and drink section at Natural & Organic Products Europe trade show - aims to showcase the sumptuous diversity that lies at the heart of the natural and organic movement.

"There has been a huge increase in the understanding of the benefits of natural and organic food, including sustainability, the environment, health and animal welfare," comments Carsten Holm, Managing Director of the show's organiser Diversified Business Communications UK. "As a result, organic has moved from being essentially a specialist niche product, to having a much broader mass-market appeal and relevance. Following feedback from key brands and buyers, we concluded that the show name should change to reflect this change and to enable the show to evolve and appeal to a broader spectrum of buyers from both the UK and abroad. It's very exciting and we have had a fantastic reaction from everyone in the industry".

As the only dedicated trade event for natural and organic products in the UK, Natural & Organic Products Europe has built a reputation for being the place to source the widest choice of natural, organic, biodynamic, Fairtrade, free from, artisan and speciality foods from producers all around the world. Hundreds of new launches are timed specifically to coincide with the event, and the much-publicised New Product Showcase is one of the most popular areas of the show. This year's offerings include 'Nakd Cocoa Mint Raw Wholefood Bar' from Natural Balance, 'Kay's Kitchen Organic Preserves' from Orchard Organics, 'Suma/Iris Organic Cooperative Pasta' from Suma Wholefoods, and 'Baby Zilli Organic Baby Food' distributed by Food Sellers.

Several new pavilions will also be making their debut this year, including local food group FoodLovers Britain. Led by the organisation's founder food writer Henrietta Green, the pavilion features a host of specialist FoodLovers Approved food producers - including It's Only Natural, with their 100% natural Fruit Freezies; ethical chocolatiers The Organic Seed & Bean Company, Easy Bean, with their range of one-pot meal dishes; and Perry Court Farm, whose healthy Apple Crisps are made by hand from apples grown, picked and prepared on their farm in Kent. The international presence at the show remains as strong as ever this year, with new pavilions from Organics Brasil, PROARGEX Argentina, Sudde France, Thailand and Latvia (joining France, Belgium, Argentina, New Zealand, and a significantly expanded Italian presence).

Retailers seeking differentiation will find an eclectic mix of products from smaller artisan producers plus many big name brands in the show's The Fairtrade Trail, Vegetarian Trail and the popular Soil Association Marketplace, which promotes local delicacies from innovative new start-ups. The west and south-west of the UK - well-known for being a natural and organic geographic hot spot - is also well represented across the show floor, with Clipper Teas, Devon Cottage Organic Fudge and Pukka Herbs all making a welcome return. Whilst this year's West Country Food & Drink Pavilion participants include organic food producer Carley's of Cornwall, Styles Farm - the largest producers of sheep's milk iced dessert in the UK, organic handmade chocolate producer Feed Your Imagination, Tideford Organic Foods and Queenswood Natural Foods.

The Organic Trade Board - Britain's lead trade association for the organic industry, along with many of its 130 member companies - Green & Blacks, Kallo Foods, James White Drinks, Infinity Foods Wholesale, Doves Farm Foods, Essential Trading, Alara, and Clearspring - will also be exhibiting. Formed just over three years ago, the OTB has already made a major impact on the industry and is currently spearheading (along with Sustain: the alliance for better food and farming) the launch of Britain's first organic consumer ad campaign - 'Why I Love Organic' - aimed at boosting sales and bringing awareness of the benefits of organic to a wider audience.

It's not just the exhibitors at The Natural Food show that promises to draw in the crowds however. The Soil Association's official trade launch of its Organic Market Report 2011 is set to take place in the show's Keynote Theatre on Monday 4 April at 11am. Live kitchen demonstrations are also be back on the menu, with the new Natural Food Kitchen featuring top chefs with some serious organic and eco credentials, including Aldo Zilli, Barney Haughton of Bordeaux Quay, and pioneer organic pub owner and caterer Geetie Singh - winner of an MBE for her services the Organic Pub Trade.

Natural & Organic Products Europe takes place from 3-4 April at Olympia, London

Starters Cream of cauliflower, cauliflower shavings, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £5.00 Beef cheeks “croquettes”, gribiche sauce, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £6.50 Smoked salmon and dill ”boudin” mousse, potato and sea weed cake, buttermilk dressing Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.00 Pan fried chicken wings and chanterelle mushrooms and watercressÂ*Â*Â*Â*Â*Â*Â* £6.00 Mains Potato gnocchi, garlic cream, ceps and parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £14.00 Pan [...]

more Naked Turtle Restaurant ...

On Monday, 7th March, four independent producers will be unveiled as Ireland's 2011 winners of the Irish Food Writers' Guild Food Awards. An unusual lifetime achievement award will be made to a man who has preserved and continues to promote a hugely important culinary craft.

One of Ireland's best loved chefs, Darina Allen, will present the awards.

The Irish Food Writers' Guild Food Awards have been described as the most important in Ireland and laud indigenous producer for the highest standards of excellence.
No one can enter these awards and all the assessing and judging is carried out in camera.

The winners hail from Dublin, Wicklow, Wexford, Waterford and Sligo and their produce will be on display at l'Ecrivain restaurant. A lunch comprising all of the winning produce will follow the awards ceremony at the Michelin-starred restaurant.