Dartmouth Food Festival - 2019 Saturday 19th October: Eat Your Words,


Inspiring Food Talks & Debates. A series of conversations on food


related topics between food scientists, presenters and writers and top chefs, food producers, cookery authors and other inspiring guests.


A Dartmouth Food Festival free access interactive programme exploring contemporary topics throughout Saturday 19th Oct. The Angel Tent has a capacity of 80 seats, 40 of which may be booked in advance of 18th Oct by email request to office@dartmouthfoodfestival.com. Please state name, contact details, number of tickets required (4 max) and session(s) you wish to book. Remaining places will be available by calling in person to the Information Tent during the Festival. Cookbooks will be available to purchase on the merchandise stand.


10.00am -10.45am: Food, Fads & Scary Stories Burnt toast and bacon and eggs. Are they really health hazards? Antioxidants, non-diary milk substitutes, gluten free foods. Are they good for us? Mars bars v raw carrots. Is it that easy to feed the kids? Host Prof Martin Caraher (Food & Health Policy unit, University of London). Conversationalists: Jenny Chandler (Food writer) and Dr Clare Pettinger (Nutrition expert, Plymouth University)


11.00am-12.00pm: Loving Food, Hating Waste Getting smarter at reducing food waste. Host Henry Dimbleby (Founder of Leon, DEFRA national food strategy lead). Conversationalists: Guy Singh-Watson (Founder Riverford), Kris Gibbon Wright (Head of FareShare Network Partnerships), Tom Hunt (Chef and food writer).


12.15pm-1.00pm: Protecting the Planet & Your Purse Sustainability and affordability of healthy food. Host Shane Holland (Slow Food). Conversationalists: Mathew Shribman (Science presenter, member #No Beef) and Prof Martin Caraher (Food and Health Policy unit).


2.00pm-2.45pm: New Trends in Food & Drink What might be just a passing fad and what’s really exciting. Topics from hydroponic farming to wild eating, artisanal bread making or even dieting. Host Romy Gill MBE (Food writer and teacher). Conversationalists: Richard Bertinet (Bertinet Kitchen, Bristol), Jane Baxter (Wild Artichokes, Kingsbridge) and Ben Quinn (chef/director Canteen Cornwall)


3.00pm-3.45pm: Kitchen Kit You Can’t Live Without Food professionals ‘spill the beans’ on gadgets. Host Orlando Murrin (BBC Food programme). Conversationalists: Mitzie


Wilson (Food director Sainsbury’s magazine) and David Jones Orlando Murrin - BBC Food Programme


(Manna from Devon), Charlotte Pike. 4.00pm-4.30pm: The National Food Strategy 2020 Henry Dimbleby, Co-founder Leon Restaurants, Chair of the Sustainable Restaurant Association and Non-executive Director Dept of Environment, Food and Rural Affairs.


Eat Your Words organisers Craig Davidson, Annie Norton & Shane Holland.


6.00pm - 7.30pm : Salcombe Gin Join us for gin tasting.


Throughout the session you can be informed and


entertained by Salcombe Gin, who are not only supplying their delicious spirit for the event but will also be talking you through the intricacies of gin production, and bringing along their mixologist to talk to you through the making of different cocktails to sample. Tickets £25 via www.dartmouthfoodfestival.com/events


Sunday 20th October 11.00am-12.00pm: Kitchen Confidential


Shane Holland hosts a lively Q and A with a panel of Festival chefs, including Mitch Tonks, Mark Hix, Matt Tebbutt, Angela Hartnett and Neil Borthwick. Your chance to quiz them on their culinary knowledge, and get the latest Festival gossip. Please forward any questions you have to office@dartmouthfoodfestival.com Tickets £12.50 available via our website www.dartmouthfoodfestival.com/events.


1.00pm-1.45pm: Cheese Masterclass Shane Holland of Slow Food UK and a wonderful cheese expert will walk you through a selection of local Devon cheeses, talking about the types of milk used, production techniques, and variety in tastes. Enjoy this Cheesetastic tasting! Tickets £12.50 from our website www.dartmouthfoodfestival.com/events.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36