Wimborne Food Festival

2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Images

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2011 Wimborne Food Festival Launches at Merley House

2011-10-19T07:31:00.000-07:00

Pru Caldwell-McGee (Pomaire Pottery), Helen Toft (SWRAC Merley House Events) and Sue Caldwell-McGee (Pomaire Pottery)

Martin and Andria Maidment (Blue Hen Dorset) with Steve and Chris Millar (Corfe Castle Brewery)

Yayu Slocock (Minster Press), Martin Tidd (Wimborne BID), Joan Tidd and Chris Slocock (Minster Press)

Ruth Oliver (Diamond Home Improvements) with Lydia Oliver-Bell (St James's Place Wealth Management)

Maggie Tighe with Rachel Limb and Tracy Cooper (East Dorset District Council)

Debbie Wagstaff, Lindsay Lawrence and Sharon Foster (Wimborne Tourist Information Centre) are joined by Anthony Oliver (Wimborne Minster Church Warden)

Alex Morris and Fiona Smith (Dorset Tea)

Louise Skinner, Zoe Griffin, Laura Mellor and Becky Withers (Tops Day Nurseries)

Debbie and Andy Kelly (chef at The Thimble, Piddlehinton) with Food Festival organiser Clare Kavanagh and Ian Gibbs (chef at The Print Room)

Merley House hosted the launch of the 5th Wimborne Food Festival last night. Guests were entertained with fire breathing and Corfe Castle Brewery beers and took home some delicious Blue Hen cakes...

Lots on for children!

2011-10-15T04:50:00.000-07:00

As well as festival play & craft and face-painting, you'll also be able to meet Peppa Pig, CBeebies' Mr Bloom who will be telling stories and singing songs or take in a hilarious healthy eating show by the Stiltskin Theatre Company entitled Alice, Gobblegood and the Secret Gardener. And there will be prizes for the best veggie superhero so get your thinking caps on and come up with a really creative design to wow the judges. All activities are taking place in the Tops Fun Food Factory in the Community Learning & Resource Centre, King Street a short walk from the Minster.

Application forms for stalls now available

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There are 3 types of stand available:

* Food Vendor - selling hot or cold food for consumption at the Festival (burgers, paella etc etc) - £200 per 3x3m for the weekend
* Street Market - selling food or food related items to take away and use later - £140 per 3x3m
* Food Market Tent - selling food or food related items to take away and use later - £190 per 2x2m for the weekend

This year, I'm afraid that we will not be allowed to accept any small generators on site, but we will be providing electricity at an extra charge of £50 per socket.

We are not VAT registered, so the prices listed above are the actual prices to pay.

Application form files are found at the following link http://wimbornefoodfestival.co.uk/exhibitors.php fill the appropriate one out and email or post back to me with signed terms and conditions.

This year we are asking you to pay the money directly into the bank account to reduce admin and keep costs down. However, if you are unable to do this, we will accept cheques.

Finally, as you know we get booked up really early - please don't leave it late to book. Last year we had a lot of disappointed people - we do try and fit everyone in, but places are limited.

Wimborne Food Festival seeks street stars

2011-04-06T01:43:00.000-07:00

Not content with signing up the county’s best culinary talent, the Wimborne Food Festival is now looking for attract Dorset’s best street entertainers to add to the fun for the thousands of visitors expected again in 2011.

The Festival, held this year on Saturday 22 and Sunday 23 October, and once again free to enter, has gained a reputation as a great showcase for local ‘showbiz’ talent and now organiser Clare Kavanagh wants to give them an even bigger opportunity to shine.
“Performing on the streets at the Wimborne Food Festival is almost as hot a ticket as performing in our cooking demonstration tent,” said Clare. “The crowds love it and this year we want to make sure we get the best local talent out there.
“We want to hear from aspiring young groups or individuals and we could give them a great opportunity to strut their stuff in front of an enthusiastic crowd – and the other festival directors who often attend to see just what sort of talent out there.”
Singer Ned Funnell, who performed at Wimborne last year with Comic-folk group The Bemusers, said: “Performing at the festival last year was a wonderful experience. The atmosphere’s great, there’s a tremendous sense of camaraderie between the performers and the crowds are very appreciative.
“At the end of the day you feel like you have really been a part of something special.”
The package for selected artists also includes:
• Negotiable fee
• Travel costs
• Promotion via, web, blog, social media and publicity
• Lovely free food

“We’ve had a great response to our request for sponsors, local businesses have really got behind us,” she said. “It’s given everyone a lift and we’re looking forward to a busy summer getting ready for the 2011 event. There’s still plenty of opportunity for other businesses to get involved and join the team!”

Applications and requests to be a street entertainer or a sponsor can be made by emailing clare@clarekavanaghevents.co.uk

Deadline for street entertainer submissions is Friday 3rd June 2011.

Newsletter hit by global April Fool virus. Editor organises immediate resend of official version...

2011-04-03T11:55:00.000-07:00

Were you gooseberry fooled?!

Hope you liked our April Fools version of the last posting... Read on for the real one!

Sponsor a success story!
Help us make 2011 the biggest and best one yet.

The response to the recent reports about the future of the Wimborne Food Festival has been fantastic - and organisers are promising to make it even bigger and better than before.

The local media recently reported that the 2011 Festival was under threat because of some key sponsors having to reduce their level of commitment for financial reasons. But the local community and businesses have been quick to rally round and organiser Clare Kavanagh is in talks with a number of organisations to secure the future of this popular event.

"We had a couple of setbacks, but I'm confident that we're back on track," said Clare. "I'm in talks with a number of local traders and I would welcome having a chat with any other business who are interested in getting involved.

"They only have to look at last year's event to see what the Festival can offer - great food, great atmosphere and great fun. It's also great exposure for their business - 10,000 people visited last year - and the bottom line is that it gets the cash tills ringing!"

Anyone interested in getting involved should contact Clare at clare@clarekavanaghevents.co.uk

For more information about the Wimborne Food Festival have a look at the website www.wimbornefoodfestival.co.uk

Festival gets saucy as naturists come to town!

2011-04-01T00:40:00.000-07:00

Naturists set up stall at Festival!
But it's all in the best possible taste!

The Wimborne Food Festival continues to push back the boundaries with the announcement that it will host what is believed to be the first ever naturist stall at a food festival in the UK.

The West Cullompton Naturist Society have become one of the backers of the 2011 event and their members are only too keen to show their wares at Dorset's finest culinary weekend, held this year on October 22 and 23."We've got a very active cookery section and wanted to get involved with a festival for some time but never felt the time or place was right," said chairman Harry Pitt. "But having been to Wimborne last year with a few others we thought this would be ideal for us. The atmosphere was great and there was a great spirit of open-mindedness.

"We'll probably have five or six people there tending to a barbeque but it will all be very discreet and we'll be wearing aprons and probably socks. My speciality is a spicy Cumberland sausage while my wife Mary does a duck breast marinaded in marmalade and peanut butter which is to die for."

Organiser Clare Kavanagh said: "The request took me back a bit at first but then I thought 'why not'? They've promised to cover up all the relevant bits on the day and I'm sure they'll bring a dash of colour to the weekend. And because they're classed as a minority group the Festival also gets awarded an EU grant for hosting them which is great news."

Anyone interested in sponsoring the Festival should contact Clare clare@clarekavanaghevents.co.uk

The 2010 Vegetable Olympics

Festival Recipes

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Sophie Grigson

Pink Grapefruit , Watercress and Beetroot Salad with Ginger and Sesame Dressing

Serves 2-3

1 pink or red-fleshed grapefruit
3 handfuls watercress, or other fresh local punchy greens
1/2 medium raw beetroot, peeled and coarsely grated
a handful of toasted coconut flakes, or toasted flaked almonds

For the Dressing:
2 tablespoons rice wine vinegar
1/2 teaspoon finely grated fresh ginger
2 teaspoons sesame oil
1/2 teaspoon caster sugar
salt and pepper

To make the dressing just whisk all the ingredients together.

Peel from the grapefruit. If the segments of your grapefruit are firm, use a small sharp knife to separate them: cut down close to the thin membrane that separates one segment from another, on both sides of each segment, so that it falls out onto the board. Many grapefruits are too soft for this to work sensibly, so just separate the segments and pull off the translucent skin on each one, trying to keep the skinned segments whole. Reserve the segments and any juice that has oozed out.

Just before serving tear or cut the Chinese cabbage leaves up roughly and mix with the grapefruit segments, the coconut or almonds and the dressing. Scatter the shreds of beetroot on top and serve.

Pulled and Devilled Turkey, Chicken or Pheasant

Serves 6

Either: about 500g cooked turkey breast and 1 leg and thigh of the turkey
Or: 1 poached or roasted chicken
Or: a brace of stewed or roasted pheasants

Devil Sauce:
1 rounded tablespoon Dijon mustard
1 rounded tablespoon mango or peach chutney
1 tablespoon Worcester sauce
1/4 teaspoon Cayenne pepper
2 tablespoons corn oil
salt

Pulled Sauce:
100g butter
200 ml double cream
lemon juice
chopped parsley
salt and pepper

First pull the breast meat apart with your fingers into pieces about 4 cm long and the ‘thickness of a large quill’. Follow the grain of the meat, so that you end up with somewhat thready looking pieces. Take the brown meat off the bones and divide it into rather larger pieces than the breast meat.

Pre-heat the grill. Line the rack of the grill pan with foil. Mix the devil sauce ingredients together, chopping up any large pieces of fruit in the chutney. Mix in the pieces of brown meat, stirring to make sure that they are completely coated. Arrange in a single layer on the foil and grill under a high heat until the pieces develop an appetising brown crust. Keep them warm if necessary.

For the pulled sauce, melt the butter in a wide frying pan and stir in the cream. Let it boil for a couple of minutes and keep stirring so that you end up with thick rich sauce. Put in the pulled breast with any odd scraps of jelly and stir about until the pieces are very hot indeed. Season with lemon juice, salt and pepper. Put in the centre of a warm serving dish, and surround it with the devilled bits. Serve immediately.

Brown Betty

An old fashioned pudding that is quite divine. Serve with cream or custard.

Serves 4-6

100g unsalted melted butter, plus a little extra for greasing
200g white breadcrumbs
100g light muscovado sugar
finely grated zest and juice 1 orange
1/2 teaspoon ground cinnamon
a good scraping of freshly grated nutmeg
650g peeled, cored and sliced cooking apples

Pre-heat the oven to 180C/Gas Mark 4. Mix the melted butter with the breadcrumbs. Mix the sugar with the orange zest, cinnamon and nutmeg.

Grease a 1 1/2 litre baking or pie dish. Take about a generous quarter of the breadcrumbs and sprinkle over the base. Lay half the apple slices on top, then sprinkle with half the sugar mixture. Repeat these layers then finish off by sprinkling all the remaining breadcrumbs over the top. Finally pour the remaining orange juice over the top. Bake for about 40 –50 minutes, until the apples are tender (test by plunging a skewer down to the base of the dish). Serve hot or warm with cream or custard.

Meen Moolee

Keralan Fish with Coconut and Tamarind

Serves 4

500g white fish fillets
60g tamarind pulp
2 tablespoons vegetable oil
1 x 400g can coconut milk
Salt

Vegetables:
6 cloves garlic, thinly sliced
1 onion, thinly sliced
2.5 cm (1”) piece fresh root ginger, finely chopped
4 green chillies, deseeded and halved
20 curry leaves

Spices:
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander

Mix half a teaspoon of salt with half a teaspoon turmeric and rub over the fish. Set aside. Put the tamarind into a bowl and pour over enough boiling water to cover. Leave to soften for 10 minutes then break it up and stir. Strain through a sieve, pressing through the soft pulp and leaving behind the fibres and seeds.

Heat the oil in a frying pan or wok over a medium heat and add the onion, garlic, ginger and chillies until the onion is translucent. Now add the curry leaves and fry for another 2-3 minutes. Scoop out a handful of the curry leaves to be used as a garnish. Add the remaining turmeric and the other spices and fry for a few more minutes.

Pour the coconut milk and tamarind puree into the pan, and bring up to the boil. Simmer for 3-4 minutes, then add the fish. Simmer for a few minutes more until the fish is cooked through and serve immediately, garnished with the reserved curry leaves.

Torta di Pere

A simple pear cake, not so dissimilar to French versions, but utterly Italian in its deliciousness. Serve it with mascarpone beaten with a little icing sugar and vanilla extract.

Serves 6

150g (5 oz) softened unsalted butter, plus extra for greasing
110g (4 oz) caster or vanilla sugar
150g (5 oz) self-raising flour
1 level teaspoon baking powder
3 large eggs, lightly beaten
2-3 pears, depending on size
2 tablespoons granulated sugar

Preheat the oven to 180C/350C/Gas mark 4. Base line a 22cm (9”) cake tin with baking parchment and butter the sides.

Cream the butter with the caster or vanilla sugar until light and fluffy. Gradually beat in the eggs, a little at a time, alternating with spoonfuls of flour. Scrape into the cake tin.

Peel and halve the pears. Scoop out the cores with a teaspoon, cut off stalks and the hard bit at the base of each pear. Slice each half lengthways, without quite cutting right through to the tip, to make a fan of pear slices. Lay these fans, slightly flattened so that they splay out, on top of the batter (which will rise around them as it cooks) and sprinkle over the granulated sugar. Bake for 30-40 minutes until golden brown, with the edges pulling away from the sides of the tin. Cool for 5 minutes in the tin. Serve warm or at room temperature with vanilla mascarpone.

Dean Edwards

Red Thai mussels

Serves 2

1kg live mussels
1 shallot sliced
1 stick lemongrass very finely chopped
2 cloves garlic crushed
2 tbs red thai curry paste
1 red chilli deseeded and finely diced
300ml coconut milk
1 tbs fish sauce
1 tsp sugar
1 lime
2 tbs coriander chopped

Add the shallot, lemongrass and garlic to a pan and fry for a couple of mins in some oil, add the curry paste, sugar and fish sauce and cook for a further few mins. Add the coconut milk and bring to the boil then add the mussels, stir and cover and cook for 5-6 mins, add the lime juice, coriander and chilli and serve. Discarding any mussels that have not opened.

Mussels in cider

Serves 2

1kg live mussels
2 shallots finely sliced
3 cloves garlic crushed
100g pancetta lardons
100ml dry cider
2 tbs flat leaf parsley chopped
1 tbs creme fraiche
black pepper

Scrub and debeard the mussels. In a pan large enough to fit all of the mussels, fry the pancetta until golden, add the shallots and garlic and continue cooking for 1-2 mins. Add the mussels and cider and cover with a tight fitting lid, steam for 5-6 mins. Stir in the parsley and transfer mussels to a serving bowl with a slotted spoon, discarding any that aren't open. Into the remaining liquor, stir in the creme fraiche and season with black pepper, then pour over the mussels. Serve with some fresh crusty bread.

Pork tenderloin with puy lentils and a cider sauce

Serves 2

1 Pork tenderloin
300g Puy lentils
1 braeburn apple peeled and diced
6 parma ham slices
fresh sage
fresh parsley
2 carrots diced
1 large onion diced
2 sticks celery celery diced
2 cloves garlic crushed
2 tbs dijon mustard
500ml dry organic cider
500ml chicken stock

Seal the tenderloin in a very hot pan, paint on dijon mustard and set aside. Blanch and refresh sage, wrap pork in the parma ham with sage, wrap in cling film and place in fridge to set. Remove cling film and place on a baking tray and place in a pre heated oven set at 190c for 20-25 mins or until cooked, rest meat under foil for 5 mins

Dice onion, carrot, celery and apple and cook in some oil for 5 mins add the garlic cook for a further minute. add lentils, cider and stock and cook for around 20 mins, season and stir through chopped parsley.

Thai seafood curry

Serves 4

200g raw tiger prawns
200g monkfish fillet
5ml fish sauce (nam pla)
1 thumb sized piece of ginger
1 red chilli deseeded
3 cloves garlic
2 pieces lemongrass
2 shallots
1 tin coconut milk
300ml chicken stock
small bunch fresh coriander
juice of 1 lime
pinch sugar
Thai jasmine rice

Blitz down ginger, chilli, garlic, lemongrass, shallot and fish sauce in a blender until paste consistency. In a pan fry off the paste in 5ml oil for 3-4 mins, add coconut milk and stock, and simmer for 10 mins. Add fish and prawns and cook for a further 10 mins. Finish by adding finely chopped coriander and juice of lime and pinch of sugar. Serve with jasmine rice.

Dorset Tea has won 2 gold stars from the Great Taste Awards.

2010-10-12T15:36:00.000-07:00

Organised by The Guild of Fine Food, the Great Taste Awards is the national, benchmark food awards employing the country’s most rigorous judging system, ensuring the fairest, most accurate and trusted results.

The 2010 GTAs has attracted a record number of entries. In total, 6021 food and drink products were blind-tasted, tested and discussed during two months of intense judging by 350 judges, comprising food writers, chefs, deli and farm shop owners, food producers and buyers.

Keith Spicer, producer of Dorset Tea are delighted to be among the country's most highly rated drink produce, Alistair Lee, Sales and Marketing Director says of their success "it's fantastic to be recognised for the quality of our local product. We hope that people will enjoy it as much as we do"

Fresh, flavoursome, organic

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Riverford grows and delivers affordable organic fruit and vegboxes, milk, eggs, meat and more straight from its South Devon farm to customers’ doors. The farm's freshly-picked veg is around 20% cheaper than supermarkets and delivery is free.

What's a vegbox?
Think of Riverford as your allotment, without the digging. "Vegboxes are about sharing the best from our fields with local people," explains Zena, who together with husband Keith delivers to households around Bournemouth and Poole. "The boxes are such great value because we make the most of UK-grown produce, and as the seasons change, so do the fruit and vegetables. This means customers get the freshest seasonal produce and it keeps costs down too." There are ten different fruit and vegboxes to choose from: veg only, fruit only or a mix. So even the smallest – as well as the hungriest – households will find a box to suit. And if you don't fancy a box with set contents, you can make up your own order from the full range instead.

Tasty recipes for the family
"Customers tell us that having a vegbox renews their love of cooking, which has got to be a good thing" "A delivery of fresh, colourful veg can provide a great starting point for home-cooked meals. We even hear that children who previously hated vegetables are encouraged to try new things and love unpacking the box to see which fruit and vegetables are in season.” Every week Riverford keeps in touch with a newsletter and seasonal recipe to help you get the most out of your box. And for days when you get stuck, you can call the farm or browse through the recipe ideas on the website or in Riverford's cook book.

Veg and more
If all this sounds a little 5-a-day-heavy, don't panic! As well as fruit and veg, Riverford delivers organic milk, eggs, bread, cheese, meat, storecupboard staples like pasta and olive oil, juice, wine and more, all delivered free. This helps customers cut down on shopping trips – and saves precious time and money. "Ordering is easy and flexible," Just choose a box to suit your needs or make up your own order from the full range. There really are no catches – you can stop and start whenever you like. If you haven't tried a vegbox before, now is a great time to start enjoying great tasting, affordable seasonal produce."
For more information contact
Zena and Keith on 01202 718609
Or the farm at www.riverford.co.uk 0845 600 2311 (local call rate)

Festival looks for an Olympian turnip tosser!

2010-09-06T15:36:00.000-07:00

The Wimborne Food Festival is proud to support Julia's House (www.juliashouse.org), Dorset's only children's hospice providing care to children across the county with life-limiting illnesses and support for families, both in their own homes and in the hospice.

In 2010, Julia's House needs to raise £2.6 million to provide this free service. With no regular statutory funding, Julia's House is reliant upon the generosity and support of the Dorset community.

To support Julia's House, enter the Vegetable Olympics at the Festival on Saturday 23 October. Contact Di or Caroline on 01202 607400 or email caroline.gogan@juliashouse.org or diane.pestell@juliashouse.org

Waitrose joins the Wimborne Food Festival family!

2010-06-14T12:24:00.000-07:00

Waitrose has become the biggest sponsor in the history of the Wimborne Food Festival after signing up to be the main supporter of the 2010 event.
With a new store opening in the town in July, Waitrose’s backing for the Festival, which will run over the weekend of 23-24 October and launches Dorset Food Week, shows their commitment to the local community.
Festival organiser Clare Kavanagh said: “This is great news for the Festival and shows Waitrose’s determination to support the local economy and the way of life in our area.
“Waitrose has an ethos that the Festival can identify with. They want to support local suppliers and do something positive for the community and their customer focus is unmatched within the industry.”
Waitrose has already developed a strong relationship with the Festival, sponsoring the launch event last year, and its support this year will tie in with the opening of their new store in the town on 8 July, five months ahead of the original schedule.
Waitrose Branch Manager, Ian Burdekin, said: "The Wimborne Food Festival shares our passion for celebrating quality local food and ensuring producers are given every opportunity to develop their business. The festival plays an important role in achieving this, providing a platform to showcase these local treasures and giving people, including our own local food buyer, the chance to discover more about them.
“Our aim is to build on more than 2,500 local and regional lines we currently offer in Waitrose branches throughout the UK with our new store in Wimborne."
With Waitrose now on board as the main sponsor, Clare believes this year’s event will be the biggest and best since the Festival began three years ago. Preparations are already well under way for the two-day event, which will have ‘sustainability’ as its main theme.
“Every year we have grown and I am delighted that Waitrose have joined us on our journey – I am sure it will be a long and happy partnership,” said Clare. “It’s great that we are becoming more and more popular but I’m also committed to keeping our focus on making the Festival an event which showcases all that is best about this area – the people, the culture and the food.”
Entry to the Wimborne Food Festival is free and it takes over the whole town for the weekend, featuring local independent food producers, brewers, winemakers and chefs, who are dedicated to nurturing, preserving and highlighting the very best in local food and drink.
Last year more than 8,000 people coming to the town despite some inclement weather. This year there will be photographic and art competitions in the build-up and on the day there will be lots of delicious things to eat and drink and many exciting events, including:
• Food market tent
• Country craft demonstration area
• Tastings galore
• Demonstration tent
• Chefs’ showcase
• Kids food factory zones
• Book signings
• Story-telling tee-pee
• Music recitals
• Street performers
• More than 50 town events
Clare said: “We’re at a really exciting period in the organisation of the event, with new producers and exhibitors coming on board all the time. People can keep up with all the latest news on our website – www.wimbornefoodfestival.co.uk – and can join up to our Facebook page.
“The Festival is all about people getting involved and taking an interest in food – so if people want to get the ball rolling at this early stage and suggest ideas and express their views, then that would be great.”

Thank you for your support

2009-11-24T05:06:00.000-08:00

I am writing to you to thank you for your support of the Wimborne Food Festival.

The event was a great success with in excess of 8,000 attendees and nearly £600 raised for Julia's House and £3000 for the Poppy Appeal. We couldn't have achieved this without the help of everyone involved: Wimborne Minster, sponsors, chefs, traders, performers, workshop providers, marshals, photographers, reporters and any one who attended!

I hope you all had a good time and like the pictures that we've posted on the blog!

Once again a huge thank you for your help we can’t do it with out you.

All the best,

Clare Kavanagh (Festival Director)

Wimborne Food Festival on Television

2009-11-24T04:58:00.000-08:00

Click on the following link to see an online video report about the Festival by issTV
http://www.isstv.tv/video/422/20091024_wimborne_food_festival_2009/

Have a look at some of the pictures from this years Festival

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Festival draws the crowds inspite of bad weather!

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This year the Wimborne Food Festival had record attendance figures with around 8,000 visitors over the weekend!

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Festival Charity - The Poppy Appeal

2009-11-24T04:06:00.000-08:00

Nearly £3,000 was raised at the Festival for the Poppy Appeal - thank you everyone for your support!

Lots and lots of tastey treats on offer at the festival

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Event more Festival entertainment!

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More entertainment pictures!

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More festival entertainment pictures!

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Festival Entertainment!

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More Hotel du Vin & Littlemoors Farm Shop Demonstartion Kitchen Pictures

2009-11-24T02:47:00.000-08:00

Pictures from the Hotel du Vin and Littlemoors Farm Shop Demonstration Kitchen

2009-11-24T02:42:00.000-08:00

MINI BEASTS MUNCHIES RECIPE COMPETITION JUDGING

2009-10-19T14:19:00.000-07:00

Entries for the Tops Day Nurseries "Mini Beasts Munchies" recipe competition in conjunction with the Wimborne Food Festival were prepared and judged and the 12 winning recipes were be selected, for inclusion in a special booklet available free of charge at the Food Festival later this month, at Hotel du Vin last Thursday.

The judges comprised of Tops Managing Director Cheryl Hadland, Tops Wimborne Manager Zoe Griffin, Hotel du Vin chef Darren Rockett, Clare Kavanagh Wimborne Food Festival, Joss Payne, Partner at The Commercial Law Practice the Festival’s main sponsor and Jackie Phillipson of P-PR Media Solutions.

Click on the link below to see what happened when issTV joined the judging!!
http://www.isstv.tv/listings/2/issTV1/

Winners will receive vouchers for Britanny Ferries, meals at the Hotel Du Vin, Splashdown, child swimming lessons, family days out and other food related goodies.

FORGOTTEN FRUITS

2009-10-06T12:51:00.000-07:00

The stories behind Britain’s traditional fruit and vegetables, by Christopher Stocks

Christopher Stocks will be entertaining the crowds at the Wimborne Food Festival where he will be in residence in Gulliver's Book Shop on the High Street from 11am on Saturday 24 October, reading from and signing his book Forgotten Fruits.

In an era when supermarket conformity rules, it is refreshing to discover that there are still wonderful, traditional varieties of fruit and veg out there waiting to be grown and tasted. But Forgotten Fruits is more than a guide to these unusual varieties. It's also a fascinating work of natural and social history.

‘… A feast of pleasure … fantastic, meticulously researched, wonderful descriptions, lots of anecdotes, lots of practical advice … a serious work and fascinating read ... plenty of humour … hugely important.’
Gardeners’ Question Time, BBC Radio 4

Christopher Stocks was born and brought up in Yorkshire, studied at Manchester University, then made his way south in the late 1980s to pursue a career in the feverish world of glossy magazines. More recently he was the gardens correspondent of the Independent On Sunday, and he is a regular contributor to Gardens Illustrated. Forgotten Fruits is his first book. In 2002 he moved to the Isle of Portland off the Dorset coast, where he works and gardens from a fisherman¹s cottage overlooking Chesil Beach. He is a keen allotment holder. www.christopherstocks.com

RECIPE COMPETITION

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Enter a fantastic family competition which is being run in conjunction with Tops Day Nurseries, The Daily Echo and the Wimborne Food Festival which is on Sat 24 & Sun 25 October!

The competition is open to everyone and of all ages by submitting a recipe that you think is suitable for children and young people on one of the following categories:

zero to 3 years

4 to 7 years

8 to 15 years

16 to adult.

Submit your recipe, age and the photo of you and your dish to recipes@hadlandcaregroup.co.uk

Remember to include your name, address, e-mail, contact telephone number and which age group your recipe is catering for.

All of the winning dishes will be published in a special recipe book, Top 'Mini Beast Munchies', which can be collected at the festival and is FREE to everyone. 'Mini Beast Munchies' will also be demonstrated at the festival at 10.10am on Saturday 24th October in the Demonstration tent.

The winners will receive the following fantastic prizes: Britanny Ferry vouchers, meals at Hotel Du Vin, Splashdown vouchers, child swimming lessons, family days out and other food related goodies too!

For more information about the Wimborne Food Festival including demonstration timings and activities, view the Festival website www.wimbornefoodfestival.co.uk

Figaro's Wedding Banquet

2009-09-01T15:44:00.000-07:00

As part of the Wimborne Food Festival, we invite you to Figaro's Wedding Banquet.

Saturday 24 October at 6.30pm Wimborne Minster.

A stunning cast of young soloists will present Mozart’s timeless comedy, and during an extended interval you can sample a meal of Dorset's finest local produce.

Susanna - Abbi Temple
Figaro - Richard Immerglück
Countess - Faye Eldret
Count - Matthew Duncan
Cherubino - Sophie Biebuyck
Bartolo - Robert-John Edwards
Marcelina - Philippa Hobson
Basilio - Alexander Pidgen

Musical Director - David Gostick

Dining tickets £20 Non dining £14 Restricted view £8, available from Square Records, The High Street, Wimborne Minster

Information and booking enquiries 01258 456596 www.dorsetproductions.com

Kindly sponsored by Long Crichel Bakery and Purbeck Ice Cream.

FOOD AS ART COMPETITION

2009-08-04T05:42:00.000-07:00

FOOD AS ART COMPETITION
We are running an exciting competition in conjunction with The Wessex Muse Magazine: The Food as Art Competition (open to all visual artists, painters, photographers etc). The 10 best entries will be exhibited for sale to the public in the spacious gallery room at the Muse offices in Wimborne during the Festival. The overall winner will win a double page feature in a forthcoming edition of the magazine.

TO ENTER: Each artist may submit one piece of work. Please bring your work to the Muse offices (75 High Street, Wimborne, Dorset BH21 1HS) no later than 18th September and if your work is NOT to be exhibited it can be picked up by the end of September. The offices are at the opposite end of the High Street from the town square above the Organic Hair Cafe, the entrance being down the side of the building. Call Fran or Roger on 01202 842580 or email info@musera.co.uk for further info

TITLE SPONSOR CONFIRMED

2009-04-27T05:08:00.000-07:00

TITLE SPONSOR CONFIRMED

The Commercial Law practice based in Wimborne is delighted to be the main sponsor for the Wimborne Food Festival 2009, both directors Lee Wilkins and Joss Payne are passionate about food, and firmly believe in locally sourced products.

Lee Wilkins said “The Wimborne Food Festival is a great opportunity for the local “foodies” of Wimborne to get together and “show case” their skills. As a law practice based in Wimborne we are thrilled to be involved with such an important fixture in Wimborne's calendar and to support the local community”.

The Commercial Law Practice is an innovative and forward thinking law firm who deal not only with commercial and company law, but also residential property, wills and inheritance. Their website states “Law but Differently” Joss and Lee firmly believe that a personal touch is very important, along with right advice delivered at the right time.

Their residential conveyancing department has a brand new “Case Tracker” system in place. This is available to clients and their professional advisors, allowing valuable access to track the progress of their transactions a 24 hrs a day.

If you are considering moving or buying or selling a business The Commercial Law is for you.
Please contact -:

Lee Wilkins lw@thecommerciallawpractice.com or
Joss Payne jp@thecommerciallawpractice.com

To see their full range of services please visit their website www.thecommerciallawpractice.com

LINKS TO OTHER RELATED SITES

2009-03-09T06:39:00.000-07:00

Please find below a list of links to other sites that may be of interest to you:
Wimborne Food Festival
Dorset Food Week
Dorset Farmer's Market
Wimborne Minster Town Council
Dorset Area of Outstanding Natural Beauty
Dorset for You
Rural Dorset
BBC Food

NEW FESTIVAL WEBSITE

2009-03-08T14:07:00.000-07:00

The website for the Wimborne Food Festival is www.wimbornefoodfestival.co.uk however, for now this blog will contain the most up to date information for the 2009 event.

2009 WIMBORNE FOOD FESTIVAL DATES CONFIRMED

2009-03-06T02:27:00.000-08:00

DATES FOR 2009 WIMBORNE FOOD FESTIVAL CONFIRMED
The 2009 Wimborne Food Festival will be held on Saturday 24 & Sunday 25 October and will launch the start of Dorset Food Week, with a huge tented food market, showcasing local products, a food related craft area, demonstrations & workshops held in the Event Tent, children's Food Factory tent, art & music projects, story telling, street performers and over 40 events held in local business premises.

If you would like to be involved please contact the event organisers on clare@clarekavanaghevents.co.uk

2009-03-02T14:57:00.000-08:00

Sold out!!

2009-03-02T14:53:00.000-08:00

It was a very good weekend for all the traders with produce flying off the shelves and out of the fridges!! Oakly Butchers did particularly well!

2009-03-02T14:41:00.000-08:00

The title sponsor of the 2008 Wimborne Food Festival was Susie B by BergHOFF, a new innovative, local direct sales company aimed at supplying quality culinary products to the domestic market via Susie B parties.

2009-03-02T14:37:00.000-08:00

The Event Tent sponsor was The Commercial Law Practice. Established in October 2006 by Lee Wilkins The Commercial Law Practice is well recognised in Wimborne.

2009-03-02T14:32:00.000-08:00

The demonstration kitchen was sponsored by Kitchen Style of Wimborne, suppliers of high quality fitted kitchens.

2009-03-02T14:26:00.000-08:00

Great tasting farmhouse food. Andy Kelly, Head Chef at Honeybrook Farm Kitchen demonstrates how to prepare seasonal meat dishes and puddings for your winter table

2009-03-02T14:16:00.000-08:00

A taste of spice! Moe Kochar, chef proprietor of the Red Fort demonstrates how to make Fish Kerela and authentic Punjabi dishes using locally sourced ingredients.

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Are you game? Ian Gibbs, chef proprietor of the Covenrty Arms and Paul Keating of P Keating Quality Butchers, Wimborne prepare and cook locally sourced venison, pheasant and pigeon and take questions from the audience.

2009-03-02T12:58:00.000-08:00