World Porridge Making Championship 2009
Carrbridge, Inverness-shire
11 October
The annual World Porridge Making Championships is followed with interest by connoisseurs of the traditional national dish across the globe. This celebration of Scottish culture includes a pipe band parade of judges and competitors, the official Toast to the Porridge, local craft and produce stalls, cookery demonstrations, live music and street entertainment as well as the Carridge Challenge 5km & 3km Forest Run and minis fun run.
goldenspurtle.com

Visitors Invited to Pick their Own Holiday with New Kitchen Garden Trail
Scotland-wide
With the ever-increasing demand for seasonal and local produce, VisitScotland has launched its first ever Kitchen Garden trail. The trail allows visitors to find and stay in establishments that serve up produce direct from their own gardens for the ultimate in low food miles. The trail is part of VisitScotland’s Perfect Day campaign. The new Kitchen Garden Trail showcases home-grown hotspots for every budget, ranging from luxury hotels and prestigious castles to cafes, B&Bs and youth hostels.

Stretching the length and breadth of Scotland, the trail includes hotels in Dumfries & Galloway in the far south of the country to a small café- croft in Shetland. Island-lovers may also enjoy the hotel based on the tiny island of Iona or the self-catering cottage on the scenic island of Mull.
visitscotland.com/perfectfood

Roman Camp House Hotel’s new green gym
16 August and 18 October
Callander
Ian Crump joins an illustrious line of gardeners who have lovingly tended down the centuries the historic gardens of Roman Camp House in Callander. Ian is passionate about horticulture and is eager to share the historical gardens of the property with visitors and guests. He has therefore instigated a series of green gym dates to help undertake some of the plans he has in place and allowing individuals to have a chance to tend first hand the formal gardens of this historic property.

Green Gyms are a popular way for small groups of adults of all ages and abilities to work on horticultural and environmental projects as volunteers. Green gyms enable volunteers to get outdoors, keep fit and meet new people. Gardening has been proven to be a stress reliever and the therapeutic nature of working outdoors and tending to plants is both rewarding and interesting.

The Gym is being offered on Sunday 16 August and Sunday 18 October between 10-4 pm. Activities on offer include weeding, rhododendron rooting and clearing, pruning, lawn edging, laying a mile of gravel paths, planting the vegetable garden and flower borders and path clearing. As well as being given a light lunch, refreshments and one of the hotel’s famous homemade afternoon teas. To book your place please contact Shona at Roman Camp on 01877 330003 or email mail@romancamphotel.co.uk

Harlequin’s Tapas International
Glasgow
Tapas International is an utterly unique and exciting new concept in eating out with a menu featuring a comprehensive selection of freshly prepared tapas dishes from throughout the world.

Sanjay Majhu, chief executive of Harlequin, said, “Tapas International calls an end to any argument about which restaurant to go to because everyone can sample and share from a variety of dishes from throughout the globe at the one restaurant. “Our research has revealed that diners want more choice when eating out and tapas provides the perfect food to fulfil that demand. Whilst we’ve taken traditional Spanish tapas as our inspiration, we believe that tapas has evolved beyond its Spanish origins to encompass small portions of food from around the globe.”
tapasinternational.com

Chef’s Table at Hilton Glasgow
Glasgow
As part of Homecoming Scotland 2009, Cameron’s Restaurant at Hilton Hotel Glasgow has just launched a new menu. “Chef’s Table” is a six course dinner chosen specially from the gourmet menu and has a cost of £99.00 per couple including a bottle of wine.
The menu includes:
Champagne and Canapés on Arrival
New Season Asparagus and Quails Egg Salad
Poached Langoustines, Star Anise Butter
Prime Scotch Beef Fillet, Oxtail Parmentier, Tarragon Jus
Cameron’s Tasting Plate
Fine Selection of Cheese with Oatcakes and Vine Fruits
hilton.co.uk/glasgow

A Taste of Edinburgh with the Natural Trust for Scotland
Edinburgh
In a travel trade exclusive, the National Trust for Scotland has launched a new special offer for visitors to explore two contrasting historic gems in Edinburgh’s New and Old Towns followed by a traditional cream tea in their Coffee House in the heart of Edinburgh’s World Heritage Site.

For the all-inclusive price of £17.50 per person (standard price £25.95), this exciting package includes a visit to the National Trust for Scotland’s Gladstone’s Land on Edinburgh’s famous Royal Mile, a tall narrow tenement from the 17th century with fabulous painted ceilings and furnishings. Following a visit to the Trust’s 4-Star Georgian House, an 18th-century Robert Adam-designed masterpiece and the only authentically furnished New Town house in Edinburgh, guests will be invited to enjoy a scrumptious cream tea at the elegantly refurbished No. 28 Coffee House in Charlotte Square. Flexible packages can be arranged to suit Trade requirements, making this an ideal extra to the Edinburgh experience. Prices are based on minimum group bookings of 10.
For all bookings and enquiries email the National Trust for Scotland at traveltrade@nts.org.uk or telephone 0844 493 2104


New pub The Saint
Edinburgh
The Saint opened in May 2009 in St. Stephen Street, in the trendy Stockbridge area of Edinburgh. They offer some interesting draught & bottled beers from across the globe and an extensive wine list, sourced from several different suppliers. The Saint brings the same ethos from the multi-award-winning Bramble, excellent service with a selection of great products both in the drinks and the food on the table. They aim to bring customers a traditional local pub, but with a twist.
thesaintedinburgh.co.uk

21212
Edinburgh
Michelin-starred chef Paul Kitching’s new restaurant 21212 opened its doors in May 2009. Facilities include three luxury bedrooms, a 38 seater restaurant, bar, reception area and private dining facilities. Based in a listed Georgian townhouse over four light, airy floors with a number of period features, the restaurant will be a modern space with an emphasis on environmentally friendly practices. While Paul is staying true to the modern French style of cookery which he championed at the Michelin-starred Juniper, the new venture promises a more grown up approach to his menu combinations. A five course gourmet dinner menus costs £60 per person with a lunch menu priced from £20 per person. Bedrooms are priced from £250 per night.
21212restaurant.co.uk

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Go beyond organic for the finest quality meat.

Pioneering farmers Ian and Denise Bell know a thing or two about livestock. The couple’s Heritage Prime lamb, beef and pork is considered the best in the world – just ask Nigella Lawson, Hugh Fearnley-Whittingstall or Tom Parker Bowles.

Heritage Prime’s secret is to go ‘way beyond’ organic. Their animals live in free-roaming conditions, are weaned later live longer and are fed a special diet.

But crucially, they are never given pharmaceutical drugs. Instead, they are treated with homeopathic medicines, mixed by Ian Bell at the couple’s Dorset farm.

“It is all part of biodynamic food production,” says Ian. “We have developed an ability to abstain from the use of farm chemicals and veterinary pharmaceutical products. The animals have the best possible welfare conditions, and are nourished with the finest foods – the farm acts as a single living organism.”

“We have a reputation for the best quality meat in the world,” says Denise. “We sell in joints as a whole, half or quarter pig to ensure the whole animal is used. The quality of the meat is amazing. We had one customer who found her arthritis improved through eating it. The fat from our animals is as good for you as the finest olive oil.”

Heritage Prime meat is sold direct by the box in cuts, and the Bells have made a deliberate decision not to sell in supermarkets.

“We want to bring people closer to the farm and to the animals, rather than just picking up a packaged steak in their supermarket. Even some organic meat sold in supermarkets is treated with
chemicals, and we will not be part of that,” says Denise.

Based at the idyllic Foxholes Farm, near Dorchester, Ian and Denise are busily planning the next stages for their assault on intensive farming.

Alongside their happy assortment of Tamworth Pigs, Angus cattle and Portland sheep, the couple are planning to convert a cottage to rent as a food related holiday cottage. They are even planning the first biodynamic cookery school, encompassing a bakery and meat processing, to have complete traceability of the food they eat and sell.

“We want to educate the world,” says Ian, “that farming does not have to happen on a mass-production assembly line.”

What chefs say about Heritage Prime

“Their pork is so much better than any pork that you've ever tasted or could ever hope to taste. To say it's organic just tells you what isn't in it. What they add at Heritage Prime is immense care, good feed and excellent conditions.” Nigella Lawson

“If I were a pig, I’d dream of living on Ian and Denise’s farm. They often eat better food than I do. Not only are their porkers produced in the most sustainable and humane fashion but they also taste better than any pig in the world. They represent a triumph for the biodynamic system of farming, showing that real care and attention brings out the finest flavour.” Tom Parker Bowles

“Ian and Denise must be among the most conscientious and committed organic farmers in the country. And they have a gift for producing really wonderful meat.” Hugh Fearnley-Whittingstall

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Food & Drink

A Taste of Kintyre from Balinakill Hotel
Balinakill Hotel is creating a special ‘Taste of Kintyre’ menu on the first weekend of each month from May until October during 2009.

Guests can expect to dine on Loch Fyne haddock and kippers, smoked in the picturesque harbour village of Tarbert as well as fresh scallops and Scottish langoustine from the clear waters of the Sound of Jura. Balinakill are particularly proud of the wild Kintyre sika venison which has a particularly fine flavour and is very tender. Home grown salads and seasonal vegetables, wild mushrooms and West Kintyre honey are just some of the other gourmet delights on offer.

balinakill.com

Paul Kitching’s Restaurant with Rooms 21212 Set to Open

The official opening date of Michelin-starred chef Paul Kitching’s new restaurant 21212 has been confirmed as 20 May.

For Paul it’s the culmination of his dream to set up 21212 and run it in his own imitable style. When it opens in the third week of May facilities will include three luxury bedrooms, a 38 seater restaurant, bar, reception area and private dining facilities. Based in a listed Georgian townhouse over four light, airy floors with a number of period features, the restaurant will be a modern space with an emphasis on environmentally friendly practices.

While Paul is staying true to the modern French style of cookery which he championed at the Michelin-starred Juniper, the new venture promises a more grown up approach to his menu combinations. A five course gourmet dinner menus costs £60 per person with a lunch menu priced from £20 per person. Bedrooms are priced from £250 per night.

Famous ‘Whisky bars of Glasgow’ celebrated in new tourism initiative

Six famous ‘Whisky Bars of Glasgow’ have joined together in a new collaboration to attract visitors to Glasgow and promote their high quality whisky experience to tourists. The scheme created under the auspices of ScotlandWhisky, the national whisky tourism initiative, follows the successful launch of a similar program in Edinburgh last year.

The scheme is being supported by a free ‘Whisky Bars of Glasgow’ map and a more in-depth website.

Chris Conway, of ScotlandWhisky, said: “Glasgow has a long and proud association with the Scotch Whisky industry and is world famous for its hospitality. So it’s only right that through the ‘Whisky Bars of Glasgow’, six renowned bars have joined together to highlight that connection.”

ScotlandWhisky is looking to develop similar programmes in other parts of Scotland.

whiskybarsofglasgow.com

Celebrate Champagne a la Gleneagles

The Gleneagles Hotel in Perthshire is delighted to offer lovers of great food and wines a unique opportunity to join Benoît Gouez, Chef de Cave of Moêt & Chandon, for a gourmet evening on Wednesday 17 June. Chef Gouez will be hosting Gleneagles’ first Grand Vintage Dinner during a rare visit to Scotland.
The evening will be a celebration of champagne, wine and food, with dinner served in butler style, reflecting the champagne dinners hosted by Moët & Chandon at their cellars in Versailles.

Working with Gleneagles’ Head Chef, Alan Gibb, Benoît will describe the special attributes of each champagne and wine, explaining why they have been married with the dishes served - the best of Scottish flavours and French wines.
Prices start at £590 per room, based on two adults sharing, include a champagne and canapé reception, gala dinner, champagne and wine with dinner, overnight accommodation, full Scottish breakfast and VAT.

Tel. 0800 704 705
gleneagles.com


Scottish Real Ale Festival
25 – 27 June 2009

Organised by Campaign for Real Ale, the Scottish Real Ale Festival will introduce visitors to an abundance of cask ales from breweries across Scotland: from Galloway and the Borders to Shetland and the Western Isles. The event will showcase many of the beers currently produced in Scotland with at least 26 breweries and 128 beers likely to be present.

The festival is part of the Homecoming Scotland events calendar.

scottishbeerfestival.org.uk

East Lothian Adventure Sports café launches in spectacular fashion!
Danny MacAskill, Britains top stunt mountainbiker entertained over 200 with a fantastic show of extreme mountainbiking at last weekends launch of Coast cafe the new Adventure Sports Café next to Dunbar train station. With Coast to Coast Surf school opening next door this is sure to the place to hang out this Summer.

c2csurfschool.com

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The Good Food and Wine Show 2009 kicks off at the Cape Town International Convention Centre from 28 to 31 May, before travelling to Durban in July and Johannesburg in October.


This year's Cape Town edition offers plenty of attractive additions, including an outdoor exhibition area and interactive theatre.

Suppliers will showcase their outdoor cooking appliances, including the revolutionary new concept of built-in gas braais, which allow for the control of temperature when cooking, thus elevating the art of traditional braaiing to a quick, clean and convenient cooking solution. The best gas and conventional charcoal braais will also be on display.

BBC celebrity chefs

There will be interactive demonstrations with BBC celebrity chefs as well as TV, radio and sports personalities. Ainsley Harriot, the popular host of the BBC's Ready Steady Cook, will be one of the big outdoor drawcards.

full story - The Good Food and Wine Show South Africa

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Buying food and drink on-line has taken on a new dimension with the launch of the world’s first Virtual Farmers Market bringing the sights and sounds of your local farmers market into the home.

Welsh producers are among the first companies to take advantage of the latest technology and rapidly growing interest in web sites where users become part of a new virtual shopping experience.

The Virtual Farmers Market (VFM) is the brainchild of Marcus Carter, who has used his experiences of working in the farming industry and his family’s Welsh food manufacturing business to create vfmuk.com

“Farmers markets have become so successful because they bring consumers and producers together, but for some people getting to their local market is not so easy so we have created a way of bringing the farmers market experience to them,” said Marcus Carter, founder of the market and Managing Director of Carter Food House Ltd.

“Through the VFM consumers not only have the ease of ordering online but can actually feel part of the market as they are able to interact with producers and retailers and learn more about them and their products 24 hours a day seven days a week.
“It is a great way to add goodies to the weekly shop – or buy a special gift - which are not always available in major retailers or distributed nation-wide. “

Welsh companies taking part in the market include the Wales the True Taste Award winners: The Patchwork Traditional Food Company, Halen Môn Sea Salt, Gower Cottage Brownies, and the Snowdonia Cheese Company.

Products available from a wide range of companies – many of which are artisan – also include garlic, olive oil, bread, meat, smoked fish, tea and coffee.

Working with Digital Presence a UK-based company specialising in public information, advertising and display technology, Marcus has created the VFM using the latest in accessible 3D games technology to allow the UK’s finest producers to advertise their wares in a realistic 3D environment where customers can appear to browse virtual stalls and interact with suppliers.

The VFM is designed to solve the problem that all local producers have - that only nearby customers have the opportunity interact with suppliers and discuss the merits of the products. In the easy-to-understand Virtual Farmer’s Market, a representation of the customer (an “Avatar”) can wander freely around the grid of market stalls. The virtual customer can interact with virtual products and suppliers, using text and images as well as video frottage of each producer.

What’s more the individual companies can invite their own customers on to the site and in so doing introduce them to other producers. Customers can also listen to ‘talks’ by producers in the VFM’s auditorium where their Avatar becomes part of the audience.

Said Roger Saunt, Managing Director of Digital Presence, “This is ground-breaking stuff. It is inevitable that all e-commerce will go this way, but we are the first to develop the means for local producers to sell their products to customers worldwide in a realistic 3D space.”

Prior to being launched on its own VFM 3D platform concept is being hosted in the biggest global virtual environment, Second Life.
Said Marcus, “Customers can enjoy a feeling of connection to the producer, learn more about their products, have a chat to other customers, share recipes and experiences…..the fun you can have whilst at the market is endless. We’d love to hear what people think. You can simply come to hang out at the café or shop ‘til you drop….without the sore feet!”

The National Botanic Garden will play host to the first ever West Wales Food Festival which takes place on Sunday May 3 and Monday May 4. A mouth-watering line-up of top chefs from all over Wales are ready to take part in the festival; Stephen Terry, Dudley Newbury, Nerys Howell, Angela Gray and Shaun Hill – will all be cooking up some delicious treats made from the very best Welsh produce.

The Welsh Assembly Government has just launched its new Food Tourism Action Plan which will help Wales to capitalise on the economic benefits of providing visitors with a unique, high quality and distinctive food experience. The Heritage Minister, Alun Ffred Jones, said: “In recent years we have seen significant growth in the number of Food Festivals being held across Wales. These festivals are in themselves providing a motivation for people to take short breaks and savour quality Welsh produce, further spreading the benefits of tourism both geographically and seasonally. I wish the West Wales Food Festival every success in its first year.”

The West Wales Food Festival has been supported by the Welsh Assembly Government. Rural Affairs Minister, Elin Jones, said: “The high quality and variety of fresh, local produce available in Wales is a source of constant pride to me. Food festivals such as this provide the ideal opportunity to showcase that produce, not only to people living in the area but also to the many visitors who come to Wales each year. Our recently launched Food Tourism plans show’s how serious we are about providing visitors to Wales with a high quality food experience and maximising the economic opportunities associated with this.

As of last year, The True Taste Food and Drink Awards includes a new food tourism category aimed specifically at showcasing the excellent Food Tourism outlets available throughout Wales. The West Wales Food Festival is another high quality example of just that.

Organiser and restaurateur Simon Wright said: “The range and quality of produce from West Wales is excellent and it definitely deserves a showcase like this.
“A big highlight of the Festival is a special gala dinner on the Sunday night featuring the very best of Carmarthenshire produce – with the three courses cooked by a different award-winning chef. It is a unique opportunity to sample the very best Carmarthenshire has to offer in the hands of the best chefs around.”

The event also boasts the biggest local produce market west Wales has even seen with more than 50 local food and drink producers offering tastings and demonstrations as well as the highest quality local produce.

There will be special children’s workshops, tours of the National Botanic Garden farm, expert advice on growing your own veg and special ‘herbal’ tours around the biggest and most visited Garden in Wales.

For the purposes of compiling the list, the world has been divided into 26 regions each with a regional chair who presides over a panel of judges - together they form The Nespresso World's 50 Best Academy.

1 = El Bulli Spain The World's Best Restaurant
Best Restaurant in Europe
2 = The Fat Duck UK
3 7 Noma Denmark Chef's Choice
4 = Mugaritz Spain
5 21 El Celler de Can Roca Spain Highest Climber
6 = Per Se USA Best Restaurant in the Americas
7 = Bras France
8 = Arzak Spain
9 6 Pierre Gagnaire France
10 11 Alinea USA
11 = L'Astrance France
12 7 The French Laundry USA
13 New Entry Osteria Francescana Italy Highest New Entry
14 2 St John UK
15 5 Le Bernardin USA
16 11 L'Hôtel de Ville - Philippe Rochat Switzerland
17 8 Tetsuya's Australia Best Restaurant in Australasia
18 4 L'Atelier de Joël Robuchon France
19 2 Jean Georges USA
20 New Entry Les Créations de Narisawa Japan Best Restaurant in Asia
21 18 Chez Dominique Finland
22 21 Ristorante Cracco Italy
23 12 Die Schwarzwaldstube Germany
24 16 D.O.M. Brazil
25 9 Vendôme Germany
26 2 Hof van Cleve Belgium
27 Re Entry Masa USA
28 16 Gambero Rosso Italy
29 13 Oud Sluis Netherlands
30 New Entry Steirereck Austria
31 New Entry Momofuku Ssäm Bar USA
32 16 Oaxen Skärgårdskrog Sweden
33 4 Martin Berasategui Spain
34 4 Nobu London UK
35 New Entry Mirazur France
36 17 Hakkasan UK
37 13 Le Quartier Français South Africa Best Restaurant in the Middle East and Africa
38 Re-Entry La Colombe South Africa
39 5 Asador Etxebarri Spain
40 New Entry Le Chateaubriand France
41 = Daniel USA
42 Re-Entry Combal.Zero Italy
43 28 Le Louis XV Monaco
44 3 Tantris Germany
45 New Entry Iggy's Singapore
46 New Entry Quay Australia
47 2 Les Ambassadeurs France
48 25 Dal Pescatore Italy
49 13 La Calandre Italy
50 New Entry Mathias Dahlgren Sweden
[URL="http://www.food-e-matters.com/forums/vbnews.php?do=viewarticle&artid=176"]
World's Top Restaurants 51 to 100 [/URL]

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Chapters Hotel and Restaurant, in Stokesley, North Yorkshire, has been enjoying the sweet taste of success, thanks to their Head Chef Sean Wilkinson.

Chapters was taken over by Steven Bell in 2005, and is a wonderful and imposing 250 year old listed building, set in this historic market town, nestled in at the foot of the beautiful North York Moors National Park. Steven’s passion to create a stylish Hotel and Restaurant has been making quite an award winning mark for itself, and even more so since Sean came on board in 2008!

Sean won the title for ‘UK’s Best Dessert 2007’ Restaurant Magazine, so his first task was to apply his winning touch to the desserts, in his role as Pastry Chef at Chapters Restaurant. And later, as Head Chef he spent time training and developing his team - with award winning results.

The high standard of food, with its vibrant style and presentation paid off, and Chapters won The Flavours of Hambleton ‘ Restaurant of the Year’ Awards 2008, shortly followed by Sean becoming a finalist in Yorkshire Life’s ‘Chef of the Year 2009’ Awards.
“I work with the principle of surrounding myself with a strong team here at Chapters.” said Sean. “This reflects hugely in what we offer in our restaurant, and I so enjoy working with and supporting all the local food producers, and using their fantastic local and seasonal produce. We’ve got a great network going!” He added.

With over 20 years of experience on the Continent and across the UK, Sean has developed his own very distinctive style of cooking, which carries quite a few surprising results, that has gained attention from local radio, as well as being offered his own TV show. He has also become quite a media star, having appeared on UK TV Food for Tana Ramsey, and on the Paul O’ Grady Show, as well as having articles published in UK magazines and newspapers.
Sean is continually developing his approach to food ‘experiments’ by working with Senior Research Fellow Dr Iain Hutchings, in the Chemistry Department at Durham University, working on new ideas surrounding smells, tastes and texture, and how he can use these to further his studies in food technology.

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The Bien Donne Farm, located on the R45 between Paarl and Franschhoek in the Cape Winelands, hosts the South African Cheese Festival Agri-Expo from 24 to 27 April.

A popular and highly regarded festival, it was rated the best exhibition in South Africa in 2007 by the Exhibition Association of South Africa. Over the past seven years, it has attracted over 165 000 visitors.
No tickets at the gates

Before getting into what is on offer at the 2009 event, potential visitors should note that no tickets will be sold at the gates. They are on sale through Computicket and in Checkers stores.

Entry on the Friday or Monday costs R85 per person, while the cost is R110 for Saturday or Saturday. Senior citizens pay R65, while children under 12 get in for free.

The entrance fee includes a shopping bag, festival programme, tastings, and demonstrations by many of South Africa's leading experts on food.

Wine tasting glasses at R10 each are on sale at the gates, which open from 10:00 to 18:00 from Friday to Sunday, and from 10:00 to 17:00 on Monday.
Four days

The festival takes place over four days and quite clearly the focus is cheese. Exhibitors show off their wares in a Cheese Emporium, Cheese Market, Mall, Gourmet Lane, Kiddies Corner and Kiddies Snack Food Lane.

Other attractions include The Cooking Pot, the Market Square, Music Gazebo, Milk Factory and Alfresco Milk Corner.

The Checkers Cheese Emporium hosts cheese manufacturers, wine cellars and other related products. One needn't drool at the tasteful offerings either as tastings are part and parcel of the Cheese Festival experience.

The Cheese Market and Market Square have a country fair atmosphere. Again, tastings are on offer, and the Market Square presents a nice place to relax.
Other delicacies

Cheese is best accompanied by other delicacies, and these can be found in The Mall. They include fresh fruit, nuts, wine, bread, and preserve. Live music and seating is also provided.

Gourmet Lane and the Ladismith Cheese Music Gazebo are to be found in the middle of the leisure area. The Brawou! band from Paarl will be entertaining on stage, and food can be enjoyed under the old oak trees together with a nice glass of wine.

The younger generation is catered for by the DSTv Cheese Chiller, Boomerang Theatre and Energizer Games Room. The tents are located on Dairy Square and allow teenagers to chill out by watching DSTv channels, playing games, and being entertained by cartoon characters and magic shows.

The Wilde Fruit Juices Kiddies Corner and Snack Food Lane also looks after children. It offers inflatable play stations and entertainment by professional entertainers and face painters. The kids also have their own snack food lane in the Kiddies Corner.
Educational

An educational experience is provided by The Milk Factory where visitors can experience the first step in the production line of cheese by tasting fresh milk from the different dairy breeds of cattle, goats and sheep on show.

The Kleinplasie Museum from Worcester will demonstrate the traditional method of butter and cottage cheese making.

The Cooking Pot is also a demonstration kitchen and is traditionally one of the most popular features at the Cheese Festival. Its aim is to entertain and educate with the emphasis on "entertain". Chefs share their secrets with the audience whilst making cheese the focus of their dishes. Interactive sessions are also popular and huge fun.

Other areas look after the exhibitors and the media. Even though the Cheese Festival takes place on a farm, an ATM will be available.

SAinfo reporter and The Cheese Festival

SHOW INFORMATION

Dates: 10-14 June 2009
Venue: The NEC, Birmingham
Box office for BBC Summer Good Food Show: 0844 579 3170
Show info and online booking: http://www.bbcsummergoodfoodshow.com

One ticket also gives you entry to BBC Gardeners’ World Live on the day of your visit – two for the price of one!
ADULT advance £18.50
ANY-DAY TICKET (standard) no need to specify day £19.50
2-DAY TICKET (standard) no need to specify days £28.00
ON THE DOOR £22.50
Under 5s free every day.
On Family Weekend, up to 2 children age 5-16 free per paying adult (Sat & Sun)

ALL TICKETS INCLUDE A SOUVENIR SHOWGUIDE WORTH £10 PACKED WITH RECIPES FROM THE SHOW!

£1.50 booking fee per ticket on advance tickets

for other details see - BBC Summer Good Food Show