From 10-14 June at The NEC in Birmingham the BBC Summer Good Food Show will be bringing summer food to life for all its visitors. In an experience which includes opportunities to learn from celebrities and experts, taste fine dining menus from the celebrity chefs of tomorrow and sample and buy some of the best produce in the country, the show promises to be a true celebration of summer food and drink.

Ainsley Harriott will be there giving live demonstrations and enjoying the great atmosphere at the show.
“It’s all well and good watching things on TV,” says Ainsley “but seeing it live makes such a difference. It gives people a real insight into what food is all about. You can touch it, smell it – and taste it too. And there are a lot of healthy eating messages coming across. The show has loads of producers there now with stalls piled high with fresh food, so it’s like a Farmer’s Market. The local produce is great.”

Ainsley will join fellow celebrities James Martin, Angela Hartnett, The Hairy Bikers, Simon Rimmer and Gino D’Acampo in the Summer Kitchen sponsored by Sainsbury’s where inspiration for fabulous summer menus will abound. Ainsley will be showing visitors how to create delicious meals from very few ingredients. “In these credit crunch times I just want to get back to basics to show really simple recipes that taste great” said Ainsley. As the tasty seasonal dishes are being created by the celebrities, Sainsbury’s, the sponsor of the Summer Kitchen, will be giving advice on matching their wines to the dishes being cooked, giving visitors the chance to re-create and enjoy the perfect meal at home.

In the Miele Cookery Experience a number of lucky visitors will have the chance to learn from the experts by taking part in live cookery workshops in front of an audience. Celebrities including the Hairy Bikers, Angela Hartnett, Gino D’Acampo and Rachel Allen as well as the BBC Good Food magazine team will be leading sessions teaching people some of the basic cooking skills ranging from filleting a fish to making perfect profiteroles. If you are interested in booking a place in one of these sessions, please visit the website bbcgoodfoodshowsummer.com for further details. Alternatively, take a free seat and enjoy the entertainment as well as picking up some helpful cooking tips!

Also available uniquely at the BBC Summer Good Food Show is a chance to dine in the Toque D’Or Restaurant and taste exquisite dishes prepared by the celebrity chefs of tomorrow. On each day of the show a different catering college will be running the restaurant, mentored by a Michelin starred chef, in the culmination of the hard fought competition to find the next generation of top restaurateurs. Visitors to the show can book a table in the restaurant to enjoy the very best fine dining as the colleges fight it out to win the prestigious competition. Both Jamie Oliver and James Martin have taken part in the competition in the past and the menus on offer promise to be delicious and innovative.

Opportunities to sample and buy the very best food are plentiful at the show. Visit the Producers’ Village for superb quality produce from a host of different and often small producers. Try some of the tasty offerings on the stands in Henrietta Green’s Foodlovers Fair, the Ludlow Producers’ Pavilion or the Slow Food Pavilion and if you want to learn a little more about why the produce on these stands tastes so good, why not book a session in one of our Slow Food taste workshops. Hugely popular at last year’s BBC Good Food Shows, the Slow Food workshops are back to help people appreciate that the best tasting food can be produced fairly.

With all the essential ingredients for the ultimate outside feast available in the Picnic Must Haves section, great suggestions for long, cool drinks for hot summer days in Drinks, the Fine Wine and Spirits Show and tasting workshops, a live theatre and masterclasses dedicated to the joys of the amber Nectar available in Beers of the World Live, the BBC Summer Good Food Show will be a fantastic place to plan your summer entertaining.

The BBC Summer Good Food Show will take place alongside BBC Gardeners’ World Live at The NEC and one ticket will gain entry to both shows. Family Weekend welcomes two children under 16 free for each accompanying paying adult on Saturday and Sunday. Under 5s are free on any day. Beers of the World Live takes place from Friday 12 to Sunday 14 June and entrance is included in your BBC Summer Good Food Show ticket. Tickets are on sale now so book early for your day of summer inspiration!

Highways Agency, travel sponsor of BBC Gardeners' World Live and the BBC Summer Good Food Show - helping you with your journey: check traffic conditions before you leave at trafficengland.com.

UK sales of organic products present a mixed picture, according to a major report published by the Soil Association today [1].

Organic food sales have been hit across all sectors, as consumers tighten their belts in the face of the economic downturn. Although overall UK sales of organic products increased by 1.7% [2] in 2008 to over £2.1 billion, this statistic must be seen in the context of overall food price rises rather than sales volume increases.

Peter Melchett, Soil Association policy director said,
"This has been a really difficult period for all retail, and organic sales have suffered along with the rest of the economy. This report describes a very mixed picture as consumers react to the financial crisis. But those consumers who are committed to organic products appear to be staying loyal. This shows the underlying resilience of the organic market, which we believe will grow again once the economy picks up."

The Soil Association’s Organic Market Report 2009 shows there has been a sharp fall in sales of certain products, including fruit, bread and bakery products, soft drinks and prepared foodstuffs, although even in these sectors, some brands are bucking the recessionary trend. In tandem there has been dynamic growth in sales of organic food through farmers’ markets where figures increased an estimated 18.6% to £23.7 million last year [3].

Asda showed the strongest growth of the multiple retailers, increasing sales of organic products by 25% in 2008 and its share of the market from 8% to around 10%. Tesco is still the market leader in terms of value despite a fall in organic sales of 9.9% in 2008. Other smaller areas of organic production such as textiles and health and beauty products have also experienced very significant growth [4].

Organic shoppers, like all consumers, have been buying fewer premium products and prepared foods, and switching to lower-cost retailers. There is also a focus on cutting waste and cooking from scratch - sales of organic home cooking ingredients increased by a remarkable 13.5% in 2008, while sales of organic prepared foods dropped sharply [5].

The report shows that there is a core of consumers who may be cutting back but are determined to stick to their organic principles. Thirty-six per cent of these committed organic consumers say they expect to spend more on organic food in 2009, and only 15% expect to spend less [6]. Animal welfare issues attracted a high public profile in 2008 and sales of organic milk, cheese, some meatand poultry grow by 10.6%, 11.5%, 13.3% and 17.7% respectively, demonstrating that where the benefits of organic production are understood commitment remains firm among ethical consumers.

Research shows that over a quarter of consumers who do not currently buy organic food ‘would like to know more about organic products than they do’ suggesting potential to broaden the market still further in the future [7].

Whilst volatility in the organic market looks set to remain in 2009, environmental and political challenges to our current food and farming systems will demand that we develop sustainable production methods in the future. The government has agreed to cut greenhouse gas emissions by 80% by 2050. Such cuts can only be achieved in agriculture by deriving fertility from sunshine and organic matter – as organic farmers do – rather than from fossil fuel-based chemical fertilisers.

Additionally, rising fossil fuel costs now and in the long term mean the price differential between organic and non-organic products is diminishing (and is in some cases is non-existent, where consumers buy directly from producers), offering further strong potential for future growth in the organic market.

Helen Browning, Soil Association director of food and farming:
"Organic farms like all business face uncertainty and volatility. But there are still significant opportunities in some areas - fruit and arable for instance and in developing genuinely local and regional supply networks. Collaboration will also be key to the success of many farm businesses."

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Award winning Italian restaurant Nonna's is raising money for the earthquake in Abruzzo ... To support the Italian Red Cross to help the victims of the Abruzzo Earthquake, Nonna's is adding a discretionary £1 donation to every bill at its Sheffield restaurant. Staff are also donating their tips and collecting extra donations from its guests. All monies will be donated to the Red Cross.

A strong earthquake measuring 6.3 on the Richter scale hit central Italy shortly after 3:30 a.m. on Monday 6 April 2009. According to the Italian public authorities at least 50 people have been killed and 8 remain missing. The quake was centered in the mountainous Abruzzo region east of Rome. Houses, churches and other buildings in the old city of L'Aquila, about 95 km east of Rome, and its surrounding villages have collapsed, leaving tens of thousands of people homeless. Part of a university residence collapsed in l'Aquila, but it was not clear if anyone was inside. The quake is the strongest to have hit Italy in recent years, officials said. The government of Italy has declared an emergency.

Michael Caines, John Burton-Race, Giancarlo Caldesi, Jason Atherton, Jun Tanaka, Stuart Gillies, and Atul Kochhar, have today been unveiled as the Celebrity chefs turning up the heat in the LIVE Kitchen Experience sponsored by Miele at Grand Designs Live, London 2009, the 25thApril - 4th May, at the ExCeL Centre, in London’s Docklands.

These Michelin Star chefs will be joining this year’s Grand Designs Live, to host a series of Live kitchen demonstrations and workshops, bringing together a variety of different tastes and flavours from around the world, and cooking up some culinary delights in front of your eyes, in our amazingly designed kitchens.

TV favourite John Burton Race, awarded a Michelin star in 2005 and better known for his role as the head chef at The Landmark Hotel and more recently for his role in I’m a celebrity, will join Michael Caines the two star Michelin chef, and one of Britain's most acclaimed chefs, Giancarlo Caldesi famous for their TV appearances and their Italian Cookery School, as well as Indian-born British chef Atul Kochhar, Jason Atherton of Maze, and Stuart Gillies of Boxwood Cafe, both Gordon Ramsey protege’s and Dominic Chapman of Sir Michael Pakinson’s restaurant Royal Oak, are just some of the many acclaimed chefs set to lead the way in demonstrating unique cooking techniques to an audience of thousands in our stunning show kitchens supplied by Poggenpohl and Stoneham with appliances by Miele.

Our kitchens will be road-tested by these top chefs in an attempt to encourage people to use their kitchens and start experimenting at home. A further 24 chefs from some of London and the Home Counties’ top restaurants will also be facing the public gallery for 2009 including;

London Chefs include: The OXO Tower’s Jeremy Bloor, Patrick Williams from The Terrace, Vivek Singh Head Chef at the Cinnamon Club, Malcolm John of Le Vacherin, Giancarlo Caldesi of Caldesi, Jun Tanaka of Pearl,Richard Robinson from the Prism, Jean Claude Vydelingum of Island, Jason Atherton of Maze, Stuart Gillies of Boxwood Cafe and Dominic Chapman of Sir Michael Parkinson’s restaurant Royay Oak, , Ian Pengelley of Gilgamesh, Anirudh Arora of Moti Mahal, , Gary Klaner from TwoTwentyTwo, Atul Kochhar of elite restaurant Benares, Lee Bennet from Le Pont de la Tour, and Taher Jabit from Bistro One Ninety, Peter Murray of The Ship and David George of The Gun.

UK-wide Chef’s include: Tom Kerridge of the Hand and Flowers Marlow, Buckinghamshire, Dominic Chapman of the Royal Oak in Berkshire, Richard Davies of Manor House in Wiltshire, Andy McKenzie Avenue Restaurant in Winchester, Michael Wignall the Latymer Restaurant in Surrey, Richard Bertinet at Bertinet Cookery School in Bath , Michael Caines of Abode in Manchester, as well as Internationally acclaimed chef Claire Clark from the French Laundry, and Australlian celebrities Rachael & Kim with their new book, 4 ingredients.

These dedicated workshops will offer visitors the chance to taste and experience home cooking at its best, as well as exclusive book signings by Claire Clark, Patrick Williams, Vivek Singh, Giancarlo Caldesi, and Atul Kochhar exclusively at this year’s show.

In addition, chefs, Atul Kochhar of Benares, Jason Atherton of Maze, Vivek Singh of The Cinnamon Club, Andy McKenzie of Avenue, Michael Caines of Abode and Richard Bertinet of the Bertinet Cookery School, Taheer Jabit of Bistro One Ninety, Stuart Gillies of Boxwood Cafe, Jeremy Bloor of OXO Tower, Patrick Williams The Terrace, Ian Pengelley of Gilgamesh, Malcom John La Vacherin, Matt Gillan of the Pass, Peter Murray of The Ship, and David George of the Gun,will demonstrate outdoor cooking techniques to show you how you can re-create that enjoy Al Fresco Dining and enjoy traditional outdoor cooking methods and flavours.

Our resident chefs will also give outdoor demonstrations using unique cooking materials including; clay ovens, the latest outdoor BBQ’s, and even the Orchard Oven as used by Jamie Oliver.
The Grand Food Hall at Grand Designs Live London will be the best place to visit to sample fine culinary delights and buy the perfect cooking utensils. Everything from sushi making kits, designer knives and relishes can be found in the Grand Food Hall. It is the ideal place to kit out your kitchen, as well as get tasters, tips and demonstrations to make sure you get the most out of the products.

Alternatively, come and dine at our Celebrity Restaurant within the signature Jean-Christophe Novelli restaurant, relax in an intimate environment and taste fine cooking at its best. Or learn all about how to mix some amazing cocktails with the city's top mixologists as they share their passion and guide you through a series of master classes, as well as representatives from some of the top restaurants in the UK who will be running wine tasting sessions.

Grand Designs Live, London will open its doors for 10 days of Live cooking, Kitchen demonstrations and expert advice from some of the UK’s leading chefs, from 25th April – 4th May 2009, at London’s ExCeL Centre, in London’s Docklands.

Based on the hugely successful Channel 4 TV series – presented by design guru Kevin McCloud – Grand Designs Live brings together over 500 exhibitors and six separate shows from Interiors, Building, Kitchens, Bathrooms, Gardens and our awe-inspiring Grand Village, offering visitors the chance to see the latest in design, self build, and sustainable living - all under one roof. Each section is full of the UK’s biggest and best brands and offers you a range of features and advice from leading experts to assist you with every aspect of your home.

To book your tickets to this year’s show NOW and SAVE £5 visit granddesignslive.com or call the 24 hour box office on 0871 230 5577 + Kids go free.

:chef:

An important South West regional Conference dedicated to the food and drink industry will take place as part of this year’s Exeter Festival of South West Food and Drink on Thursday 16 April 2009.

The half-day Conference, aimed at food, drink and tourism businesses as well as interested consumers and educators in the region, will feature a programme of high calibre speakers and industry experts.

Organised by the Exeter Festival of South West Food and Drink Ltd, the event will take place in the Festival’s Cookery Theatre. Conference speakers will be covering issues relevant to food and tourism, food and farming, food and the environment, and food and education.

The Conference will be chaired by Donald Sloan, Head of Hospitality, Leisure and Tourism at Oxford Brookes University and Chair of Oxford Gastronomica, the Centre for Food, Drink and Culture. A strong and varied line-up of speakers will bring a wealth of industry experience to address the Conference’s thought-provoking topic.

Food writer Rosemary Barron, former President of the prestigious IACP (International Association of Culinary Professionals), will consider Food and Tourism, and in particular examine opportunities within the South West for focused and intelligent tourism linked to food and drink, and the economic benefits that this can bring to the region.

Two of the South West’s most successful and high profile farmers and entrepreneurs, Guy Watson of Riverford Organics, and Peter Greig of Piper’s Farm, will present Food and Farming case study profiles about their own business experiences, examining in particular the importance of communicating information and knowledge to the public utilising both traditional and new media.

Under Food and the Environment, Patrick McCaig of the Ottery Brewery will outline the company’s new eco-brewery, and discuss why businesses today need to be aware and proactive about environmental and socially responsible issues.

Food and Education lies at the heart not only of the Conference, but of the entire Exeter Festival of South West Food and Drink. This topic is explored by James Dart of Darts Farm who will discuss the Darts Farm Food Club; James Chubb, East Devon Education Ranger, who will address the importance of teaching children where real food comes from; and Mary Quicke MBE of Quickes Traditional, who will consider taste education and the Slow Food movement.

Michael Caines MBE, the driving force behind both the Conference and the Festival said, “I’m delighted that we have attracted such a high-calibre collection of speakers who can address this important topic in an intelligent and thought provoking manner. In whatever sector of business that we are in, from farmers and producers, to those in the tourism and hospitality industry, the importance today of conveying knowledge and information about the ways we conduct our activities has never been greater. Consumers and the public need and want to know more about what they are buying into in order to be able to distinguish, and to make intelligent decisions about the foods
they buy, what to eat and drink, and where and what to visit.”

Marc Millon, Conference Director, adds, “We live in an Information Age. In these difficult and uncertain times, there has never been more public interest in, or a greater need for, taste education and knowledge. This Conference addresses concerns that are of real relevance not only to businesses but to any who are interested in the quality of food and drink and also the way we lead our lives.”

The Exeter Festival of South West Food and Drink Conference will take place on Thursday 19 April 2009 starting from 13:00. Tickets for the Conference are £10 (£5 for producers attending the Festival). After the Conference, all delegates are invited to meet in the VIP area of The Castle prior to the official launch of the Exeter Festival of South West Food and Drink the same evening.

Taste of Scotland at Prestonfield House - Traditional Scottish Show & Dinner
Edinburgh
Join in with a celebration of Scottish food, song and dance at the historic Prestonfield House, Edinburgh's only AA 5 Red Star hotel and the magnificent setting for the renowned Taste of Scotland Show & Dinner. Enjoy a four-course dinner with wine and an unforgettable taste of haggis, followed by a lavish two hour show with an inspiring cast. The show includes three Scottish tenors, a special appearance by the wee Highlanders and, in celebration of Homecoming Scotland 2009, a tribute to Robert Burns, including address to the Haggis and Auld Lang Syne. With bagpipes, fiddles, dancing and kilts galore, this promises to be a memorable evening not to be missed. The evenings start on 27 April and run until 9 October.
prestonfield.com

Appetite for Ayrshire
Appetite for Ayrshire is a month-long food and drink celebration running from 1st to 30th April 2009. There are three types of offers available through this promotion:
- Fixed price £15 menus from a wide variety of establishments;
- Showcase events like gourmet dinners, tasting days, master classes and cookery and wine schools;
- Dine & Duvet offers, giving visitors the opportunity to taste the best of local produce then enjoy an overnight stay at locations across the region.
ayrshire-arran.com/appetite

Experience Culinary Delights With Andrew Fairlie at Gleneagles
30 April
Andrew Fairlie, chef/patron of Scotland’s only two Michelin restaurant is set to share some of his culinary secrets with guests at The Gleneagles® Hotel. The award-winning chef will be offering food lovers the opportunity to meet him and experience an exclusive culinary course at the AA Five Red Star resort in Perthshire.
This gourmet break is priced from £490.00 based on two people sharing a Sovereign room. This includes dinner in Restaurant Andrew Fairlie, overnight accommodation, full Scottish breakfast, culinary demonstration, lunch in Deseo.
gleneagles.com

Blackaddie Cookery School
Ian and Jane McAndrew recently took over Blackaddie House Hotel in Dumfries & Galloway. Ian, a chef, has run several Michelin-starred restaurants and worked all over the world holding demonstrations and cooking speciality dinners. Now, he is offering guests at the small hotel to learn how to prepare impressive yet simple dishes that can be made at home: dishes to impress your friends but that won’t mean having to spend all your time in the kitchen. Make the most of Ian’s professional tips and also enjoy the beautiful countryside of the Lowther Hills. Fishing and country sports breaks are also available.
blackaddiehotel.co.uk

Highland Footprint Offer
The Cross at Kingussie is offering free tea and cakes for visitors who arrive by train. For active outdoor people there’s plenty to do and see without the need for a car around Kingussie in the heart of the Cairngorms National Park.
Visitors can depart London at lunch-time and be at The Cross in time for dinner or hop on the sleeper in London and enjoy breakfast at The Cross the following morning.
Visitors arriving by train will qualify for complimentary afternoon lounge service (hot beverages and home baking) during their stay at The Cross and to help plan walks they’ll also receive a free guide to local trails.
thecross.co.uk

Sensational New Luxury Edinburgh Experiences
Luxury Edinburgh has created a host of sensational experiences, giving visitors the perfect excuse to visit the magical city. What’s more, the Luxury Edinburgh Concierge will personally oversee the finer details on your behalf, fine-tune any additional requirements and take care of the business of booking.
o Sensory Edinburgh: designed to awaken the senses through a potent combination of aphrodisiacal accommodation at the suites at The Witchery by the Castle, a sensuous spa experience at the award-winning One Spa, a blindfolded sensory dinner presented by the Executive Chef at the Sheraton Grand Hotel & Spa, and a luxury cashmere sensation at Belinda Robertson Cashmere. From £370 per person, per night.
o Shopping Heaven: an über-stylish experience showcasing the fabulously chic elements of the city, featuring butler service at The Howard and people spotting over designer handbags at Harvey Nichols, the city’s ultimate luxury designer destination. From £145 per person, per night.
o Girly Indulgence: a gloriously girly experience featuring the full glitz and glamour required with accommodation for four at the Edinburgh Residence – a fantastically luxurious alternative to a five-star hotel, girly gossip in the Serail Mud Chamber at the city’s award-winning One Spa, a chic and stylish lunch over pasta and pinot grigio at Santini Restaurant, and a Cocktail Master Class with dinner at Harvey Nichols. From £168 per person, based on four people sharing for one night.
o Luxury Romance: a divinely decadent and truly romantic experience to get you in the mood, with luxury accommodation at Prestonfield – a fab-tastic boutique hotel, Michelin-starred dining at Restaurant Martin Wishart, and a wedding consultation – well, you never know – by Miss Love Weddings. From £270 per person, per night.
o Healthy Edinburgh: designed to make you feel good, look good and discover a whole new healthy you, with a holistic spa journey at the award-winning One Spa, one of Europe’s most advanced city spas, plus luxury accommodation at the Sheraton Grand Hotel & Spa. From £390 per person, based on two people for two nights.
o Castle to Coast: this experience showcases the city’s finest gems, from the historic charm of the medieval Old Town, to the charming and cobbled dockside location of the Port of Leith and the coastal towns of East Lothian, featuring city-centre accommodation at the Sheraton Grand Hotel & Spa, Michelin magic at Martin Wishart’s charming dockside restaurant, and a private tour of Edinburgh Castle. From £265 per person, per night.
luxuryedinburgh.com

Events at Cream o’ Galloway
One of the south of Scotland’s most popular attractions has announced an action-packed line up of events for 2009. Famed for its creamy ice cream and formidable adventure playground, visitors this year can indulge in The Ice Cream Experience, which includes a special tasting of ice creams and frozen yogurts with the opportunity to make your own. Other edible events include and Easter Egg Hunt and a National Free Scoop Day.
Situated on a picturesque working farm, farm tours are available with the chance to meet the new born lambs. Nature lovers will also enjoy the Dawn Chorus Walk, the Bat Night, Pond Dipping and Bug Hunting, The Fungi Walk and Eye Spy Sunday, on which you can join a search for the birds, butterflies and wild flowers in the nearby fields and ponds.
creamogalloway.co.uk

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The stars of the culinary universe - Michelin-starred culinary masters and celebrity chefs - will converge at the 13th World Gourmet Summit(WGS) to present food connoisseurs with a colourful diversity of cuisines showcased in an artful fusion of the finest flavours.

Leading the brigade this year, are a trio of three-Michelin-starred chefs. Iconic chef, Heinz Beck specialises in Mediterranean flavours in Rome’s La Pergola while German masterchef Klaus Erfort works from his restaurant close to the border of France to indulge both French and German palates. Across the border, from the French heartlands, masterchef Régis Marcon blends the elements into his epicurean delights focusing on the use of natural produce with cuisine that follows the natural order of the year.

Other culinary luminaries include Italian virtuoso Claudio Sadler, who earned his two-Michelin-star status by fusing the new with the old in his cooking and is now synonymous with Italian nouva cucina, or new cuisine, as well as Atul Kochhar who holds the distinction of being the first Indian chef to be awarded a Michelin-star, also known for his quintessentially British dishes topped off with an Indian touch.

The World Gourmet Summit will take place from 19 April to 2 May and is co-organised by the Singapore Tourism Board (STB) and Peter Knipp Holdings Pte Ltd (PKH). Presented by Citibank, this award-winning event positions Singapore as Asia’s premier gourmet capital and an exclusive lifestyle destination.

“At the World Gourmet Summit, discerning gourmets appreciate the art of gastronomy honed to perfection by Michelin-starred chefs and celebrated vintners from around the world. Last year, more than 6,000 people participated in the core events, of which more than 20 percent were tourists,” said Andrew Phua, director of tourism shopping and dining, destination experience, at the Singapore Tourism Board.

“This gourmet experience is complemented by the many lifestyle elements that Singapore offers, from high-end fashion shopping to international music and arts performances. This provides for a distinctive and complete experience of Singapore and also boosts Singapore’s reputation as an exclusive lifestyle destination,” he added.

Peter A Knipp, chief executive officer of PKH said, “The World Gourmet Summit also showcases a collection of innovative and progressive culinary talents. The robust line up of masterchefs, wineries, mixologists and participating establishments is testament to our desire of encouraging exchange of gourmet ideas among world-class F&B professionals. Gourmet enthusiasts can ‘savour the finest flavours’ which harkens to the simple and elegant pleasures of wining and dining in style over the two-week event.”

“This is the foremost gastronomic event to meet with the promising personalities who epitomise the colourful wine and dine landscape and facilitate its dynamic evolution,” added Knipp.

Sustainable Dining Trend
The emerging gourmet trend of ‘sustainable dining’ emphasising the use of seasonal and organic produce will also debut at the summit this year. Proponents of this pro-green concept place strong emphasis on ingredients’ natural goodness and employ the use of organic and bio-dynamic ingredients in their cooking.

This culinary movement is championed by three-Michelin-starred chef Régis Marcon, Kyoto’s respected Masayasu Yonemura as well as rising progressive culinary talents, Dan Hunter and rock musician turned chef Sergi Arola, who trained under gastronomy forerunners such as Andoni Luis Aduriz and Ferrán Adri * respectively. Each of these chefs who hail from different backgrounds, will showcase their interpretation of the movement at this year’s summit.

“Having an acute respect and awareness of the origins of the ingredients is important – not only out of concern for personal well-being but also the environment. Sustainable dining is a natural step towards a higher level of gourmet appreciation. Concurrently, addressing such important culinary issues of today is in line with the vision of the World Gourmet Summit,” said Knipp.

Locally, partner restaurant The Garden at Sentosa Resort & Spa, stands by the same philosophy and strongly advocates this similar dining attitude when it comes to sourcing for ingredients.

Return Of The Chianti Classico Wines
In a bid to encourage wine enthusiasts in the South East Asian region to appreciate the often underestimated but great Italian wine, Chianti Classico, the World Gourmet Summit will be inviting the top Chianti Classico growers to congregate at the dedicated Chianti Classico wine fair and tutored tasting symposium.

With an events calendar line-up which includes the participation of more than ten hosting establishments and nearly 20 partner restaurants, this epicurean event is set to spice up Singapore’s culinary landscape and reach out to gourmet lovers who appreciate the finer flavours of life.

Riverford'Riverford Field Kitchen Wins Best Ethical Restaurant Awards farm restaurant has been voted Observer Food Monthly’s Best Ethical Restaurant

Devon restaurant the Field Kitchen has won the Observer Food Monthly’s Best Ethical Restaurant award at a ceremony in London. The Field Kitchen beat off competition from renowned restaurants including Acorn House, Bordeaux Quay and Konstam.

The public-voted award will help raise the profile of Riverford’s farm restaurant, which serves local, seasonal produce straight from the farm, cooked up by chef Jane Baxter and her team.

The Field Kitchen was set up in 2005 by Guy Watson, who wanted visitors to Riverford Farm to be able to taste the best of seasonal produce from his fields. Jane Baxter, who had previously worked at Dartmouth’s Carved Angel and the River Café in London, came on board to run the kitchen. Jane’s no-nonsense, gutsy dishes quickly gained a reputation in the local community and over the last four years the Field Kitchen has enjoyed rave reviews from critics including Gordon Ramsay and the Guardian. In September 2008, Jane published her first book, the Riverford Farm Cook Book, co-authored by Guy.

Field Kitchen Manager Samantha Miller said, “We are overwhelmed to be named the Observer’s Best Ethical Restaurant – it’s probably the highest accolade we could be awarded. It’s exciting that the Field Kitchen’s reputation has spread and we must thank our customers for really getting behind us with their support.”

Chef Jane Baxter said, “We have a talented, hard-working team at the Field Kitchen and this will give us all a boost. It just goes to show that the South West produces great food that can compete with everything London has to offer.”

Easy Picnic - Your Premium Picnic Delivery Service. Delivering hampers to London Parks

Summer wouldn’t be summer without picnics, but sometimes preparing them can be a pain! Designed to take the hassle out of picnicking, Easy Picnic is a premium picnic delivery service, serving five central London parks; Hyde Park, Regent’s Park, St James’s Park, Battersea Park and Clapham Common. Simply dial a picnic from the park and it will arrive at an entrance gate within forty minutes.

Easy Picnic hampers contain quality food and wine for two people, such as a selection of antipasti and cheese, fresh French baguette, smoked salmon, strawberries, chilled white wine or champagne and water, as well as plastic cutlery and glasses, paper table cloth and napkins. Hampers are available in three different entry levels to suit all budgets; bronze (£25), silver (£40), and gold (£60).


Editor Note: This is somewhat different :mmm:

Today on a stunning private beach at Jamaica Inn in Ocho Rios, British celebrity chef Antony Worrall Thompson took on Jamaica's top jerk chefs in an audacious bid to prove he had taken the island's signature dish to a new level.

He came tantalisingly close but, in the end, chefs Rupert Bourne and Mark 'Max' Miller were crowned joint winners of the first ever International Jamaica Jerk Challenge. Bourne and Miller, the two Jamaican jerk specialists, took on two of the world’s leading chefs, Worrall Thompson from London, and Cheryl Smith of New York, to win the auspicious title.

Mr. John Lynch, Director of Tourism, Jamaica Tourist Board commented: “Jerk is our most famous dish, so when Antony said he had the best jerk recipe it seemed like a great idea to put him to the test with some of Jamaica’s most famous jerk chefs on one of our best beaches."

Rupert Bourne has been jerking meats in Boston Beach, the birthplace of this unique cooking method, for over 30 years. According to him, the result was never in doubt: "We are the original jerk cooks in Boston. It's great that jerk is popular all over the world but no matter how good these chefs are, it all started with us."

Max Miller is head chef at Scotchies the leading jerk restaurant in Ocho Rios. He was equally pleased with his win: "I was quietly confident because this is something I do every day and I am passionate about it. We stay true to the traditional way of jerking meat."

The judging panel included celebrated food authors and key industry players; Virginia Burke, Gariel Ferguson and Dennis McIntosh. This highly esteemed team of judges conducted a blind tasting before announcing the winner of the Jamaica Jerk Challenge.

Virginia Burke commented: "The standard of jerking was extremely high today. Rupert has been doing this for 30 years and Scotchies is the leading jerk restaurant, yet Antony and Cheryl were brave enough to take them on."

Mary Phillips, General Manager of Jamaica Inn was delighted with the result: "This initiative will highlight authentic Jamaican food to travellers who may stay in hotels like ours but want to sample fabulous roadside cuisine during a trip to Jamaica”.

"As one of the finest resorts in the Caribbean, we are known for our cuisine but our guests couldn't wait to sample the wonderfully spicy jerk pork and chicken served by these world-class chefs straight from fiery pit barbecues on the beach."

Having instigated the Challenge with his claim to having the best jerk recipe, Antony Worrall Thompson was thrilled at his own performance: "No one expected a British chef to win here but the result was surprisingly close. The Jamaicans had 50 years of experience between them, while this was my first time cooking in a jerk pit. I thoroughly enjoyed the experience and it has only enhanced my love for Jamaica and its cuisine."