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as the pandemic gave them plenty of food for thought. Sheila explained: “It takes a long time to plan the


festival so we’ve had to think carefully about the rules in terms of Covid. “It’s hard work every year for the festival team, but there has been extra anxiety this year about whether we would be able to hold it and, if so, under what circumstances. “Our directors and core group of


volunteers had to take each part of the festival and consider it separately – what are we going to do about the workshops, what are we going to do about events, what are we going to do about exhibitors and the tents and that sort of thing. “There are less indoor venues this


“But we have been delighted to see that applications “It’s hard work


every year for the festival team, but there has been extra anxiety this


have come in from many of our old favourites as well as quite a lot of newcomers too. “We’ve also got a Covid policy in place this year - we will be saying to people we would like them to come double jabbed and asking them to think about doing a lateral flow test on the day; and we will have hand sanitiser around. “We will have volunteers stationed at


year than we have had in some years and we chose to plan it that way because we weren’t sure what we would be able to do. “We worried at the start of the year about the businesses that come regularly to the festival and whether they would all be keen and enthusiastic to come this year, and we worried that some of those businesses might not be able to survive the pandemic.


year about whether we would be able to hold it and, if so, under what circumstances.”


the entry points to our exhibitors tents and we will be discouraging people if it’s too crowded, just asking them to wait a few moments until the crowd eases. “And we are adding some ventilation


to the tents which means it will be a bit more draughty this year so people will come with their coats on - but they usually do in October anyway!” The festival’s menu hasn’t changed too much though and visitors will find


something to suit all tastes from wine seminars to chef demonstrations by Angela Hartnett, Mark Hix and Matt Tebbutt among others; live music; conversations with cookery and food writers; a children’s festival; and of course more than 120 hand-picked exhibitors.


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