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(Pipers Farm) thinks the answer lies in eating less meat, James Whetlor (Carbito Goat) thinks we should simply eat more goat and Tom Hunt (Eco chef and author) has been vegetarian since he got a job at an intensive pig farm. Will they find some common ground? Come and hear them fight their corners in CLASH OF THE CARNIVORES chaired by Shane Holland (Slow Food in the UK) at 11.15am.
different flours each one accom- panied by suggested recipes from Christine’s kitchen. Naomi is a nutrition expert and author of River Cottage Gluten Free. Both are well placed to praise the pros of ‘free from’ flours and challenge any pre- conceptions you may have about gluten-free cooking.
Ever dreamed of running your own successful foodie business? Don’t miss Our RECIPES FOR SUCCESS
became a movement which has gar- nered significant support within the hospitality community and forced suppliers to switch to more sustain- able methods. Luke joins Café Alf Resco’s Kate Ryder and the Festival’s Plastic-Free Champion, Craig Da- vidson, to discuss how the food and drink industry is adapting, and what more can be done, in PLASTIC POL- LUTION ALL WRAPPED UP chaired by festival favourite Orlando Murrin at 3.30pm.
Freddy Bird Christine McFadden Elly Wentworth Kerry White
Julie Waddell Naomi Devlin
From coconuts to crickets, you can make flour out of just about anything these days. But how do these alternatives measure up to traditional wheat flour, especially when it comes to recreating your favourite bakes? In FLOUR POWER at 1pm, David Jones (Manna from Devon Cookery School) talks to food writer Christine Mc- Fadden and author and teacher Naomi Devlin, about flour diversity and gluten-free cooking. Christine is the author of Flour - a book which features a staggering 45
at 2.15pm. Runner-up of Master- Chef: The Professionals 2016, and newly appointed Head Chef of The Angel in Dartmouth, Elly Went- worth; food writer and founder of the Field and Fork School, Charlotte Pike; and award-win- ning CEO and founder of Moorish, Julie Waddell, talk to BBC Radio Devon’s Kerry White about the trials and tribulations of working in an ever-changing food industry and share their top tips for foodie start-ups.
Luke Holder
Fed up with the amount of un- necessary plastic packaging arriving in his kitchen, chef Luke Holder began tweeting photos of it using the hash tag #chef- sagainstplastic. The hashtag soon
Romy Gill
KITCHEN CONFIDENTIAL concludes the Eat Your Words programme on Sunday morning. This lively Q&A featuring a panel of guest chefs including Mitch Tonks, Romy Gill MBE, Tom Hunt, Matt Tebbutt, Freddy Bird and Luke Holder is the perfect opportunity to find answers to all your burning culinary questions and get the latest gossip from behind the scenes at this year’s Festival.
All Eat Your Words events on Saturday are free but ticketed. Tickets for Kitchen Confidential on Sunday cost £10 and include a glass of bucks fizz and a breakfast snack. Tickets can be purchased online in advance via dartmouthfoodfestival. com/Events
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