Festival Information


Thank you to all who came to our first Feast on the Farm this year. We were completely blown away by the positive comments we received from stallholders, chefs and festival goers. 

Watch this space for news on Feast on the Farm 2018!

Feast on The Farm is the first food and drinks festival brought to you by the Brill family at Peterley Manor Farm. Long champions of seasonal local produce, this two-day festival will be a celebration of the amazing array of produce that The Chilterns has to offer.

Expect great seasonal food, the Lea & Sandeman wine bar hosting prod ucer tastings, real ale by Malt the Brewery, talks from local start-ups, workshops from butchery to fermentation and a very special molecular gastronomy for children. Oh and much much more.

Fabulous local chefs and restaurants will be bringing you a programme of demonstrations from fire pits to foraging to wild game.

If you are a "foodie", a budding food/drink entrepreneur, actively seek out the undiscovered gastronomic gems, or just simply love delicious seasonal food, then this is the festival for you.

Download Programme

Producers & The Feast Bars

  • Established in 2005 by Anne and Ian Scott, in Gerrards Cross, Auberge du Chocolat rapidly established a significant presence in the premium luxury, chocolate community with our prize-winning chocolates and bars. Their workshops, parties and corporate events are designed to be fun as well as informative and range from children’s parties to corporate workshops. The chocolates are available to purchase from the online shop as well as from numerous farm shops and delis.
  • In 2014, two mates have a bet about whether you could start a business with 500 quid. One of them decides porky snacks are the future. He enlists a third mate (this one has a beard) and together they set about taking something they loved and turbo charging it. From the beginning Snaffling Pig was all about sourcing the finest ingredients which are then gently double cooked before being teased into bags or jars. A successful trip to the Dragons Den resulted in investment and the business began to grow, quickly winning New Business of the Year in Buckinghamshire. A lot has now changed- pig HQ has grown considerably from the kitchen table start up- and the brand now includes an ever growing range of porky snacks.
  • Blossoms is a unique British producer (with a hint of French) of natural syrups, said to be one of the “most versatile food and drink ingredients”. Winner of a Great Taste award every year since 2012 they are renowned in the cocktail industry and are used across many great bars in the UK.
  • Griffiths Brothers is a local distillery based in the Buckinghamshire village of Penn Street. Their goal is simple. To bring modern distilling techniques to the place where they grew up. They have always been fascinated by the craft of gin making. For Griffiths it’s about the excitement of capturing new flavour combinations in a pure, crystal clear spirit. And by applying science and technology they think they’ve found the perfect blend of craft and quality.
  • In 2008 Jim and Jules were planning to get married but were a little short of funds. Jim’s parent’s have a farm with a huge apple tree, they were away and the apples were going to waste so the couple “borrowed” them. Shortly afterwards Jim had whipped up their first batch of “Scrummy Apple Chutney” and they never looked back. Quickly coming second in a local competition spurred them on and the pair started selling their chutneys at local farmers markets and events. They source their ingredients locally and seasonally, picking blackberries and sloes from the hedgerows and growing tomatoes in their greenhouse. The Cheddington based couple haven’t looked back and the range has continued to expand and includes the bestselling “Scrummy apple chutney”, “Onion and Chilli Gubbins” and “Pops Perfect Piccalilli” and many more.
  • Stockings Farm is a mixed arable and livestock family farm set in the beautiful countryside of the Chiltern Hills. Keith and Elizabeth Bennett farm quality rare breeds, including Hebridean and Suffolk sheep and a mixed herd of traditional breed of pigs such as Gloucester Old Spot and Tamworth using traditional farming methods. They supply a range of farm shops and restaurants throughout the Chilterns and beyond.
  • Puddingstone Distillery opened its doors to the public in November 2016 with the launch of Campfire London Dry Gin. The Distillery, situated just next to Wilstone Reservoir, was founded by Tring based husband and wife team Ben and Kate Marston and is Hertfordshire’s first operating gin distillery. Both Ben and Kate have backgrounds in design and marketing with Ben previously heading up marketing at Tring Brewery. Kate has been a graphic designer for the last 20+ years and runs her own design agency, KM Design but together the pair have taken the leap to build a new business that produces not only gin but offers tasting and tour experiences and events. Campfire London Dry Gin pitches camp on the boundary between classic and contemporary styles, this gin has a fresh citrus nose which yields to a rich palate with layers of juniper, orange, raisin and subtle chocolate notes before ending on a slightly sweet finish. The range has been extended to include Campfire Navy Strength and Campfire Cask Aged.
  • Jilly and her family team behind Just Biscuits ensure they only work with like minded producers to source the finest quality ingredients. They made small batches of handmade sweet and savoury biscuits, all made with simple honest ingredients. Everything is baked fresh to order, using traditional methods, with no added nasties. Just Biscuits’ ethos is that “by taking care about how we source the ingredients and the way in which we work, is what makes a great biscuit”.
  • Rollagranola created their granolas to provide an energy rich and flavour filled start to the day. All have high levels of nuts, seeds and fruit, all aim to provide fibre and natural oils, many of which are high in antioxidants and omega oils. Now the business boasts a vast range on offer, including sugar free, gluten free and Paelo options and an ever-growing range of stockists, throughout the Chilterns and nationwide.
  • Chiltern Cold Pressed Extra Virgin Rapeseed Oil is grown, pressed and bottled by the Mead family at Wilstone Great Farm where they have been farming in the Chiltern Hills since 1860. This award winning oil has an unique and delicious flavour which is rich in omega 3, 6 and 9. A healthy alternative to olive oil, rapeseed oil is ideal for dressings and marinades and with its high burn points it is great for roasting and stir-frys. The range now includes many flavoured oils as well as homemade mayonnaise and sauces. Available to purchase in Mead’s own farm shop as well as a huge number of farm shops, delis and shops across the UK, the brand has received a lot of publicity including featuring on Countryfile in 2016.
  • Pimento is distributed in The Chilterns via France and is the brainchild of Eric Dalsace, a Parisian who had decided to give up alcohol and who was looking for something to replace the burn and intensity of a strong drink. Many months of experimenting with all sorts of roots, flavours, spices, cordials, fruits, juices and chilli pepper led to a perfect combination and Pimento was born! It is made like a ginger ale with fizz being added to a complex flavour base, but it tastes like a spicy ginger beer. The flavour sensation is very balanced - first you get the smell and taste of deliciously fruity and earthy ginger and then, a few seconds later, comes a surprising rush of warm chilli pepper. Pimento is hot, but deliberately not too hot! It is perfect for people who don't drink alcohol and who are disappointed in the bland or overly sweet soft drinks that have been available on the market to date.
  • Our Feast on The Farm Ale Bar: Malt The Brewery Founded in 2012 by Nick Watson, this microbrewery is based at the heart of the Chiltern Hills and has a real focus on the natural ingredients that go into making fine real ales. Whether you enjoy traditional British real ales like their Anniversary Ale or more contemporary and fruitier real ales such as Starry Nights, you’ll find something to suit your taste. Come and 'Taste The Chilterns'.
  • The Feast on The Farm Wine Bar & Producer Pairings Pop-Up Founded 25 years ago by Charles Lea and Patrick Sandeman – Lea and Sandeman has become one of the UK’s leading Independent Wine Merchants. From humble beginnings working out of Charles’s dining room in Battersea, things quickly progressed and we now boast a list of nearly 2000 wines from all corners of the vinous map. With tireless globetrotting and tasting we have unearthed a collection of wines with interest and quality at prices to please. We deliver all over the UK, exclusively in our own vans - ensuring the top to tail service for all our customers.
  • Chiltern Natural Foods is a manufacturer of hand roasted healthy flavoured nuts and seeds, and a great range of healthy whole grain, no salt, no wheat, low sugar granolas. Their philosophy is to make premium foods which are all natural but still taste great. You won't find any E-numbers, chemicals, artificial colouring or flavouring or any unrecognisable additives and fillers. Just all natural food.
  • Chiltern Charcuterie is handmade in North Dean, Buckinghamshire. They strongly believe in using local independent farms, knowing they can provide us with high-quality Free Range Pork, Grass-Fed Beef and Lamb. All their Wild Venison is ethically sourced from local registered game keepers You can find Chiltern Charcuterie products at Food Festivals and Farmer’s markets. They love to experiment with new recipes and develop ideas so you can always expect a special quality and flavour. Their aim is to be at the forefront of the UKs cured meats.
  • Field & Fork School Field & Fork School is a food education social enterprise based in Oxfordshire, run by award-winning food writer and Ballymaloe trained chef, Charlotte Pike. We offer affordable and accessible food education classes to the wider community. Our classes are currently run on a pop up basis in and around Oxford as we search for a permanent site. www.field-fork.co.uk 
  • Native Beef Jonathan and Laura Chapman love proper beef. They also love the British countryside and the native breeds who work so well with it. If you share these interests, you will love Native Beef. Native Beef is premium quality, pasture fed beef from native British cattle. The beef is dry-aged for at least 28 days, skilfully butchered and vacuum packed.  Simply delicious.
  • Kitchen & Soul promotes positivity and well-being through a range of 'Soul Balls';  natural energy balls made with raw goodness.  Each ball is hand-rolled and carefully blended with spices giving a unique flavour to these little on the go healthy snack balls,  that are guaranteed to give you a spring in step. www.kitchenandsoul.uk 
  • Joanna Ceramics beautiful pieces are made from stoneware and porcelain from her studio in South Oxfordshire. After a degree in Graphic Design and a very long stint as an Art Director in London, Joanna eventually found ceramics. She  started her life as a potter at Standpoint Studios in Hoxton under the guidance of Nicola Tassie, later setting up her  my own studio.
  • The Kitchen Mixer is a little company that helps make life just that little bit sweeter with their cakes and traybakes. Everything is baked fresh using the best of British ingredients. They believe there is nothing quite like the taste, or comfort, of home baking.
  • Seven Seeded are quality driven bakery, they  love to bake, eat and talk about bread and croissants all day everyday. At the heart of their breads are four simple ingredients – flour, water, salt and time. Time is the key to their product, they believe fermenting their doughs over a very long period allowing  for maximum flavour, crumb, crust and shelf-life.
  • Nanna's Christmas Puddings are award winning handmade luxury puddings.  They are made in small batches using a wooden spoon, just as they should be.  They use a traditional recipe which is as has been passed down from their Great Grandmother. The puddings are steamed slowly for 10 hours, creating a soft, moist and truly delicious pudding.
  • Peaches and Cream  Creative Fudge was started in 2014  and specialises in the making of homemade fudge of various flavours using the best ingredients that are locally sourced. Victoria Bell founded Peaches and Cream after 10 years as a pastry chef - her love affair with chocolate and fudge began after she was fortunate to be taught by Nigel Rumsey from Rumsey's Chocolates.
  • Seedlip is the world’s first distilled non-alcoholic spirits, solving the dilemma of ‘what to drink when you’re not drinking’. Served in some of the best restaurants, bars & hotels in the world, Seedlip is inspired by The Art of Distillation, a book written in 1651 detailing apothecaries’ distilled non-alcoholic herbal remedies now reimagined to meet a modern need. Seedlip was created in The Chilterns and launched in Selfridges in November 2015.
  • The idea for Rebellion Brewery, founded by Tim Coombes and Mark Gloyens was seeded in 1987 and then in 1993 the first brewery was established at the Rose Industrial Estate in Marlow Bottom. In 1999 the brewery moved to Bencombe Farm its current home.  Fast forward to 2017 and Rebellion is the largest independent brewery in The Chilterns and has a whole host of accolades to their name, including twice being awarded Gold for their IPA at the SIBA (Society of Independent Brewers) Nationals.
  • Jolly Brew puts the smile back in loose leaf tea. Founded in 2014 they have gone from 15 blends to 50 - their blends are created by a team of specialist master tea blenders who Jolly Brew work closely with and around 30% of their flavours are blended by their own fair hands right here in Buckinghamshire.
  • The ethos of Funky Elephant is simple; fantastic flavours, handmade, with quality healthy ingredients that can be recreated with minimum fuss in your own home. Funky Elephant is a range of Indian, Caribbean fusion stir in sauces, spice rubs and marinades, that have been created to be authentic, fresh, healthy and give a new look and feel to Indian/Caribbean cuisine.  

On The Stage & Food on The Green

  • Jon Parry's career started at the twice Michelin-starred Tom Aikens in Chelsea, where he honed classical French techniques and learned the intricacies of fine dining, in a fast-paced, high-pressure kitchen where nothing but perfection was accepted on the pass. From here, he moved to one of the most pioneering and well-regarded gastropubs, The Bull & Last in North London, and took up the position of sous chef which gave him an opportunity to use his skills more creatively, having an active input in menu development and implementation. After three years at the Bull & Last, Jon was offered a position by Adam Byatt (May 2012) at his acclaimed restaurant in Clapham, Trinity, where he worked before taking the reins at Adam’s more informal restaurant Bistro Union.
  • The Mash Inn is a restaurant with rooms located in the hamlet of Bennett End, next to Radnage, Buckinghamshire. The restaurant features an open kitchen where Head Chef Jon Parry cooks simply but skilfully over a bespoke wood-fired grill. The menu changes daily to reflect the seasons, often using ingredients from the ever growing kitchen garden. Rated 9/10 by Fiona Duncan, The Telegraph  - Top 20 places in Britain for foodies, The Times www.themashinn.com
  • Oliver Rowe first learned to cook in Tuscany and trained at the award-winning Moro. After establishing himself there, he became Head Chef at Maquis in Hammersmith and, after a short stint in Paris, went on to open Konstam and Konstam at The Prince Albert, both in King Cross. He featured in BBC2The Urban Chef which focussed on his search for local suppliers to provide high quality, seasonal produce for his restaurant. This took him all the way to Amersham where he met Keith from Chiltern Farm Foods, and there his love affair with his amazing produce began. Since then he has worked in various kitchens at home and abroad including Chez Panisse in Berkeley, California. His book, Food for All Seasons was published by Faber in June 2016. In it Oliver draws on his own story as a chef, a restaurateur and a lover of food to bring seasonality to life. Photo credit: Joe Woodhouse
  • Our Feast on the Farm Host, Beverley Glock. Cooking with children; making London landmarks from gingerbread; launching a kids cookery school in Azerbaijahn; creating a wedding bouquet out of cupcakes for Channel 4; teaching kids molecular gastronomy tricks – and that’s all before lunch!  Beverley is a whirlwind of energy as a food writer, author of 4 recipe books and running cookery school specialising in children’s and family cookery.  She’s also a bit keen on eating healthily and getting kids (and adults) off that nasty, super-addictive, white powder aka sugar. While writing her latest books; 500 Meal that Kids Can Make (due to be published in Sept 2017) and 200 Healthy Kids Recipes, Beverley managed to reduce sugar in her family’s diet and increase their fruit and veg intake, without them realising.  Unfortunately she was caught out when she put peas in her mint choc chip ice cream (for colour) and had to confess.  Honesty is always best, you’re going to get caught in the end.
  • “County Dining Pub of The Year - Bricklayer Arms" Proud to be winners for the 4th time. "The food is excellent" Giles Coren Executive Chef of both The Bricklayer Arms and The Nags Head is Michelin trained Chef Claude Paillet has transformed the Bricklayers Arms into an multi award winning gastro pub restaurant. With beautiful surrounding countryside and nearby country walks over the rolling hills of the Chess Valley the beautiful grade II listed, 18th century pub by the Michaels family. www.bricklayersarms.com    
  • Charlotte Pike is a graduate of the Ballymaloe Certificate Course and is a UK based food writer, cookery teacher and Chef. Charlotte is the Founder and Director of Field & Fork School, in Oxfordshire. Charlotte's fifth book, 'Smoked', was published in May 2017. Her last book, 'Fermented', was published in Summer 2015 and was shortlisted for the André Simon Award in January 2016. Her first three cookery books, The Hungry Student Cookbook series, were published simultaneously in August 2013 won best series at the International Gourmand Awards in January 2014. Charlotte has contributed to many cookery books and publications by writing recipes and food styling and occasionally broadcasts on food on BBC Radio. Charlotte’s recipes are simple, delicious and really work. Always keen to share her knowledge, Charlotte’s writing aims to inform and clearly instruct, and she also works as one of the UK's leading Independent cookery teachers.
  • Matt Lyons, Head Chef at The Jolly Cricketers is originally from Berkhamsted, he started his career within the industry in local restaurants as a KP at 17 years old. Looking to progress his career he moved to London. Spending time at The Gavroche where he gained 1st class training and mentoring. Followed by a move to Spain for a couple of years. He returned to work in St Ives Cornwall at the stunning Porthminster restaurant set on the beach. This provided him with the opportunity to work with top quality fish and shellfish and so the love affair began. Back to London to Soho House where he worked in a very busy demanding kitchen. He was Head Chef at The Crazy Bear in Beaconsfield. Matt moved to The Jolly Cricketers 5 years ago with his two sons, Kai and Lucas. They have all become an intrinsic part of the pub and his eldest son Kai is now working with him in his kitchen as an apprentice.
  • The Jolly Cricketers is a Victorian pub situated in the pretty village of Seer Green near Beaconsfield. It has been a destination pub for years, with a host of accolades behind it.  This AA Rosette pub champions accessible modern British cuisine working with local producers and changing its menu to reflect the seasons. Serving five Cask Marque Accredited real Ales, Artisan Ciders, fine Wines, Organic soft drinks, speciality Jing Teas and Clifton hand-roasted Coffee. www.thejollycricketers.co.uk
  • Food on the Green  - Feast on the Farm Feasting: Laffa take inspiration from the cooking of the Levant.  The countries spanning the shores of the Eastern Mediterranean, bathed in sunshine and rich in flavours. They offer expertly flavoured salads, meat and sauces, cooking ingredients to order and piling them up in a "laffa" or flatbread. Fresh, delicious and naturally healthy. “Laffa offers expertly flavoured salads, meat and sauces, cooking ingredients to order and piling them up into a herby, fragrant bundle of joy” TimeOut London – Best Street Food 2016 www.laffafood.com  
  • Food on the Green  - Feast on the Farm Feasting: The Wild Strawberry Café, set in a Mongolian yurt beside the strawberry fields at Peterley, The Wild Strawberry Café began life as a “pop-up” in June 2014 and is now open 10 months of the year in addition to hosting numerous private events, supper clubs and offering outside catering. A true farm café, the menus are derived from the home-grown and very local produce available, changing frequently to reflect the seasons. The world-class loose leaf teas and artisan ground coffees served in cafetieres, reflect the emphasis on top-notch ingredients, served simply; whilst punters have a choice of apple juice varieties- all grown on the farm. Now very at one with its setting in the Chiltern Hills, the yurt provides a pretty and unusual setting in the fields to enjoy brunch, lunch or afternoon tea- all homemade from scratch.
  • Food on the Green  - Feast on the Farm Feasting: Native Toastie by Native Feasts is a collaboration between Chris Godfrey and Greg Jones. Chris was awarded a Michelin star whilst head chef at the Sir Charles Napier restaurant, where he met Greg who was heading up the wine service. Together they now run pop-up dining experiences at unique venues in Oxfordshire and beyond. They’re aim is to create events of they type that they would like to go to themselves - seasonal set menus of local produce served to communal tables, coupled with natural wines from artisan producers and strong seasonal cocktails. Or in this case, loaded toasties packed full of the best seasonal produce, local meats and molten cheese. nativefeasts.co.uk
  • Mikey Seferynski, originally from Poland, has lived in the UK for 12 years now with his wife and two children. He has been Head Chef at The Three Oak's for nearly 5 years. During his time in the UK he has worked at beautiful 4 star hotel - Kilworth House in Leicester (2 AA rosettes) and the Newbury Manor Hotel, then it was on to Heston Blumenthal's renowned The Hinds Head and The Fat Duck  in Bray. He then moved on to become Senior Sous Chef at The Clarendon in Chandler’s Cross.  In 2012, Mikey landed his dream role at The Three Oaks.  There he was given the freedom as Head Chef to evolve and had the opportunity to build a business with it's owners. Within 2 years, Mikey and the team were awarded their first Bib Gourmand award from Michelin. During his 4.5 successful years at The Three Oaks, Mikey entered Poland’s equivalent to Masterchef Pro, ‘Top Chef 7’ 2015/16 making it into the finals! He strives to keep a happy team at The Three Oaks and keep creating and developing his menu that comprises of good quality Modern British food.
  • The Three Oaks, owned by Henry & Katherine Cripps, is a charming and award-winning gastropub that opened in leafy Gerrards Cross, Buckinghamshire, in July 2011. Head chef Mikey Seferynski, his passionate kitchen team and the knowledgeable front of house team, together offer seriously tasty and innovative Modern British cuisine and attentive service. Being customer & produce led with an ever-changing seasonal menu, they were delighted to be awarded their first Bib Gourmand in 2014 and have retained it for 3 years running (Michelin Guide). Also, they made it into the 2017 Good Food Guide and last year were awarded ‘Best Restaurant of the Year 2016' at Berkshire & Buckinghamshire Life Food & Drink Awards. The Three Oaks is an excellent venue, no matter what the occasion, which consistently delights. www.thethreeoaksgx.co.uk
  • Giles Langford and his partner Nina run the Sun Inn in Whitchurch Hill.  Giles originally from Aylesbury learnt his craft at Clivedon House before he moved to London where he trained with the likes of Aiken, Ramsey and Rhodes.  His career has taken him all over the UK, to the South of France to Dubai, where he moved with Nina, also a chef.  Keen to run their own establishment Giles and Nina took over the Sun Inn August 2016 and under their helm it is going from strength to strength; serving a menu that reflects their combined tastes and experiences as chefs in some of the most sought after restaurants in the world. www.thesunwhitchurchhill.co.uk Photo credit: with thanks to Jamie Orlando Smith  
  • Laurie Gear Chef/Patron of the Artichoke was born in the coastal town of Lyme Regis in Dorset. Working in Coombe House, Gittisham, he met his now wife Jacqueline who was working Front of House.  Together they moved to Oxfordshire with the dream of opening their own neighbourhood restaurant. They found a neglected but charming Grade 2 listed building set in the medieval Old Amersham and the Artichoke opened its doors in October 2002. Laurie’s subtle, refined modern European cooking style quickly gathered a following, receiving recognition by all the major food guides including Two Couverts in the Michelin Guide and a top score for cooking in the Hardens Restaurant Guide and was awarded UK Best Dish 2007, Restaurant Magazine. Laurie was also appointed a Master Chef of Great Britain. Laurie was honoured to be asked to put forward a recipe for the Good Food Guide 60th Anniversary Recipe Book featuring the Top 60 Chefs in the UK. This was followed in January 2011 by being awarded a Rising Michelin Star. The Artichoke was thrilled to be named AA Restaurant of the Year England 2013/14.
  • Ben Jenkins is the Head Chef of The Artichoke. Having started his early career in his hometown of Edinburgh, Ben migrated south to the 2 Michelin starred Whatley Manor where his real passion for excellent produce and creativity was nurtured. Moving on to Colettes at the Grove gave him further exposure to fine dining and an opportunity to expand his culinary knowledge. Ben joined the Artichoke in 2010 and was promoted to Head Chef in the autumn of 2014. At The Artichoke he works closely with chef patron Laurie Gear creating inventive, seasonal cuisine making Artichoke amongst the top neighbourhood restaurants in the country. ” Ben is the keystone to my kitchen and a true craftsman helping us guide Artichoke to great things.” Laurie Gear.
  • The Artichoke in old Amersham is a small family run operation it  prides itself on being extremely proud to offer a personable dining experience combined with constantly evolving creative cooking The restaurant offers a series of menus including a Five Course Lunch Tasting and a Seven Course Tasting Menu both offered with optional wine pairing. Accolades include; AA Restaurant of the Year, England 2013/14 Three AA Rosettes AA Exceptional Wine List Award 2016/2017 Listed No 5 BMW Square Meals Top 50 UK Restaurants 2017 Listed 30 in the Top 50 UK Restaurants with 7/10 for cooking in the Good Food Guide 2017 www.artichokerestaurant.co.uk
  • Join Ben Branson, founder of the world's first non-alcoholic spirit on Saturday who will talk about entrepreneurism in the food and drinks industry.  If you want to know how you can take an idea that was formed around a kitchen table in Marlow to a global brand then this is not to be missed. Ben is the Founder of Seedlip, the world’s first distilled non-alcoholic spirits. His mission is two fold: Solve the dilemma of ‘what to drink when you’re not drinking’ and continue his family’s 300 years of farming heritage. Leaving school at 18, Ben began a career in branding working on some of the world’s biggest drinks companies and luxury brands before founding his own design agency and subsequently leaving to pursue Seedlip which launched in November 2015 in Selfridges. Ben was named as one of the Top 50 most influential people in food and drink by The Telegraph and awarded Young Achiever of The Year by The Drinks Business. Seedlip is served at the three best cocktail bars in the world [Dead Rabbit, American Bar at The Savoy and Dandelyan, over 80x Michelin * restaurants including The Fat Duck and Eleven Madison Park and luxury retailers including Harrods, Fortnum & Mason, Dean & Deluca and Berry Bros & Rudd Seedlip is now available in New York, Los Angeles and San Francisco as well as Copenhagen, Stockholm, Milan and Amsterdam. Ben will be joined by Nick Coleman, Founder of Snaffling Pig and Ed Lacey from Lacey's Farm.
  • Nick Coleman is one half of the fast growing Snaffling Pig, winners of this year's Virgin's Foodpreneur, these little piggies are really going places.   Nick will let you into how if you are going to dream you need to dream big, or pig, whichever you choose. In 2014, two mates have a bet about whether you could start a business with 500 quid. One of them decides porky snacks are the future. He enlists a third mate (this one has a beard) and together they set about taking something they loved and turbo charging it. Initially it was a passion project, a fun side venture, something to talk about in the pub. But they soon began to realise we were not alone in our love of the porky snacks and as our base of amazing customers started to grow- The side venture became our obsession. Fast forward to present day, and whilst a lot has changed (their current pig HQ is very different to the kitchen table they made their first batch on) some things remain the same- they’re still massive fans of porky snacks, they still love what they do. One of us still has a questionable beard.
  • Feast on the Green: Coffee Ethic Coffee Ethic is a social enterprise started in 2011 which provides a high quality, fair trade and organic barista coffee service.They currently operate from sites across Hertfordshire and through their Coffee Ethic"On Wheels" service with our classic Citroen H Van and Tuk Tuk which you can see at events across the country. Coffee Ethic first opened a Coffee Cart in 2011 helping vulnerable adults by providing work experience and training in Barista skills. Any profits we make are re-invested back into charity, Druglink. They offer our volunteers training which includes full barista training, food hygiene, first aid and customer service. We are called "Coffee Ethic" because their service is grounded in ethical and social values supporting vulnerable people to re-integrate into work and society with all profits being invested in Druglink.
  • Ed Lacey, along with his brother Will are now at the helm of their family farm Laceys which has been in operation since 1936.  Making some savvy business decisions and diversifying their revenue streams to a farm  shop and 120 milking cows across their 450 acre land. Laceys is one of the few success stories of the dairy industry.  Their products are unsurprisingly being picked up by other small businesses, Marlow Cheese and Chiltern Ice Cream. Ed will be joining Ben Branson and Nick Coleman to speak about entrepreneurship in the food & drinks industry on Saturday afternoon.
  • Lucy Boler AKA The Food Goblin is a successful food blogger who jets off around the world reviewing restaurants and uncovering the wonderful food cultures. She founded the University of St Andrews Fine Food and Dining Society, which went on to be award winning and the largest University society, her love of food seeded and the Food Goblin was born. www.foodgoblin.com


Cupcake Masterclass: Children

A chance for kids to release their inner Bake Off. You will learn the art of sugar craft, making mini pumpkins and rose to decorate homemade pumpkin and orange flavoured seasonal cupcakes. Brought to you by the Beverley Glock Cookery School

Brew Like A Pro: Coffee Masterclass

Join Extract Coffee Roasters for an interactive workshop that aims to help home brewers and coffee lovers gain a more well-rounded view of their favourite caffeinated drink. From tasting a diverse range of coffees to understanding various home brewing methods, a range of topics will be covered during the session. Q&A to follow.

Pasta Genius : Children

You will make a portion of pasta from scratch to take home and cook. Learn the art of mixing, kneading, rolling and cutting tagliatelle using pasta makers. While the pasta is drying the children will make pesto to take home to serve with their pasta. Dinner on the kids then. Result. Brought to you by the Beverley Glock Cookery School

Whizz Bang Food: Children (good for adults too)

This is the fun science of food. Want to chef like a pro? Well this is the workshop for you. Deconstruct chocolate: making chocolate into a powder and watch it turn back into chocolate. Spaghetti jelly: yes thats right learn to take jelly and make it into spaghetti almost instantly. Caviar Pearls: Using syringes to make those pearls that adorn the plates of the high end restaurants. Turn yourself into a Michelin Star chef. Brought to you by the Beverley Glock Cookery School.

For The Love Of Chocolate

Discover the deliciousness of beautiful British chocolate with this special tasting session. Meredith from Food At Heart will guide you through a reflective tasting of different percentages and origins of chocolate so that you can truly taste the difference. You'll learn about some important chocolate terms to help you spot good chocolate and just why this is called 'the food of the gods'. There will also be an opportunity to expand your palate with a few fun flavour additions. This tasting uses one of the UK's best fine bean-to-bar chocolates, Pump St, which is handcrafted in Suffolk. Meredith is the flavour loving founder of Food At Heart. She helps people eat in a more mindful and delicious way through her joyful eating programme and cookery workshops – with a little chocolate making on the side. www.foodatheart.co.uk

Fancy Festive Canapé Creations

Join chef Lauren Atkins and create some delicious, festive canapés for the holiday season. Learn how to use everyday seasonal ingredients and turn them into small bites of pleasure that will keep all of your guests coming


Cupcake Masterclass: Children

A chance for kids to release their inner Bake Off. You will learn the art of sugar craft, making mini pumpkins and rose to decorate homemade pumpkin and orange flavoured seasonal cupcakes. Brought to you by the Beverley Glock Cookery School

It's Ferment To Be! With Charlotte Pike

Fermented drinks are one of the most nutritious additions one can make to a healthy diet, as they are so rich in vitamins, minerals and probiotics. Fermented drinks are extremely easy to make, and this workshop will show you how to make your own water kefir and kombucha, and how to flavour them with delicious ingredients, such as ginger, turmeric and seasonal fruits.

Pasta Genius : Children

You will make a portion of pasta from scratch to take home and cook. Learn the art of mixing, kneading, rolling and cutting tagliatelle using pasta makers. While the pasta is drying the children will make pesto to take home to serve with their pasta. Dinner on the kids then. Result. Brought to you by the Beverley Glock Cookery School

Truffle Making With A Twist: With Anne from Auberge

Truffles don't need to be rich in cream they can be really simple to make (fi you know how). You will make some delicious vegan/dairyfree truffles, hand rolled in tempered dark chocolate. Yes that's right Anne will teach you how to temper! You will be given lots of recipes, showing you how to adapt the recipe to make desserts & cake coverings. The truffles will be yours to take home (unless you eat them all of course).

Whizz Bang Food: Children (good for adults too)

This is the fun science of food. Want to chef like a pro? Well this is the workshop for you. Deconstruct chocolate: making chocolate into a powder and watch it turn back into chocolate. Spaghetti jelly: yes thats right learn to take jelly and make it into spaghetti almost instantly. Caviar Pearls: Using syringes to make those pearls that adorn the plates of the high end restaurants. Turn yourself into a Michelin Star chef. Brought to you by the Beverley Glock Cookery School.

Drip Like An Insta Pro! With Blogger Tassy Goodall

Baking blogger and Wild Strawberry Café Chef, Tassy Goodall, shares her cake decorating tips. Learn how to piece together your own Pinterest worthy masterpiece, from personalised chocolate shards to drip cake decoration. If you want to up your cake decorating game then this workshop is not to be missed. For a sneak preview visit her blog www.tassybakes.com Instagram/twitter @tassybakes

Home Brewing with the Brew Master

Get the best out of your coffee at home, from espresso machine to caffetiere with Brew Master extraordinaire Peter Wells from JACS coffee house in Amersham. JACS is a speciality Grade Tea & Coffee House, ethically focused on high quality beverages, served by skilled baristas in a warm, fun and welcoming environment.

Supper Club

Join us for a special supper club on Friday 13th October with guest chef Oliver Rowe.
He will be serving three seasonal and local (of course) dishes drawing upon his love of bringing seasonality to life.
The supper club will be in held in The Wild Strawberry Cafe.
Oliver first learned to cook in Tuscany and trained at the award-winning Moro. After establishing himself there, he became Head Chef at Maquis in Hammersmith and, after a short stint in Paris, went on to open Konstam and Konstam at The Prince Albert, both in King Cross. He also stared as the 'Urban Chef' on BBC2 where his pursuit of local producers led him to Amersham and Keith Bennett at Chiltern Farm Foods.
Join us for a very local and very seasonal fare to kick start our Feast on the Farm festival.
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