Real Food Festival 2011 – What not to miss

This year’s show seemed much smaller and quieter than before. There are a lot less stalls and not very many people visiting. Maybe the weekend will be busier for them. If you are bringing kids they will like the baby buffaloes and also the baby lambs just behind their stall.

This is just a quick run down of which stalls and products I thought were interesting and not to miss. I didn’t include the stalls of people who were unfriendly and uninformed.

  • Cold pressed virgin Argan Oil for salad dressings. If you ask, they have the cosmetic version behind the counter for your face and is anti ageing.

This year are were 3 proper, 100% grass fed beef producers -

  • My friends at Hardiesmill were there with some new products, a beef sausage made with their own 100% pedigree Aberdeen Angus, which tastes very much like a pork one and scotch pie. They have also been commissioned by Scottish Lamb to make a product for this year’s Bocuse D’or, to encourage the consumption of lamb and they came up with “Lamb Wisps” which is a cured and smoked lamb.

Real Food Festival Hardiesmill

  • The two other farms with 100% grass fed beef are The Traditional Beef Company whose beef are processed at Laverstoke Farm and also the The Peradon Organic Farm from Devon. They have 50% Aberdeen Angus and some other breeds too. Jonathan’s family runs their farm and I was given a couple of their grass fed steaks to try. They had lovely marbling and the tell tale yellow fat that you get with grass fed beef. All these farms sell their beef from their online shops.
Real Food Festival Peradon Organic Farm

Jonathan of Peradon

 

  • Along the theme of meat, the Allens and Mayfair stall has butchery masterclasses 3 times a day.

At 1pm, there was a tweetup at Gower Cottage’s stand. It was more like a Tweet Mob but met a lot of other new tweet friends. Don’t miss their stand, say hi to Kate and make sure you taste her Brownies, very moist and delicious.

Real Food Festival Gower Cottage Brownies

The Tweetmob at Gower Cottage

  • At the Bordeaux Wines sponsored theatre, there are some other cooking masterclasses and we watched Richard Bertinet of Bertinet Kitchen make “French Pizza” and it was looked really easy. Richard is a very engaging and hilarious speaker. He needs to have his own TV show. (Video to come)

Real Food Festival Richard Bertinet of Bertinet Kitchen

  • To fuel my new bread making obession, I bought lots of stoneground flour from Marriage and also Dove’s Farm. Dove’s farm has a new wheat called Einkorn which is one of the original ancient wheats, developed during the neolithic stone age in the Fertile Crescent. This is an heirloom wheat grows in tall stalk with a two row seed head of very small grain. The heritage flour is a blend of spring wheat varieties which are over 100 years old.
  • Savoury Cheese Macarons – The ladies at Cafe On has an amazing selection of Macarons both sweet and savoury. @TheBoyWhoBakes pointed them out to me and was raving about their combinations of savoury macaron like fennel, champagne, szechuan peppercorn, paprika, charcoal, tomato, sakura. Pick a flavour and a cheese and try a new taste sensation.

Real Food Festival Savoury Macarons

  • The Pork Pie Wedding Cake

Real Food Festival Pork Pie Wedding Cake

 

 

 

 

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Comments

  1. Sonia Cabano says:

    Hi! I found you on Twitter via redapron – trying to subscribe to your blog via email but can’t find appropriate button. Please advise.

  2. Scrimshaw’s Pork Pies are are at stand 229. Come and see our Pork Pie Wedding Cake and sample some of our delicious hand raised Melton Mowbray pies. We look forward to meeting you.

    • LondonFoodie says:

      Thanks Liv for the further information. I didn’t have time to take down details of all the stands.

  3. Hi, what a great round up, really interesting as couldn’t be there. I am fascinated by the lamb wisps, is it a raw product or something that you cook? I shall have a look at their site. I have been on one of Richard Bertinets’ cooking courses in Bath, really recommend it, my husband and I did it and learnt so much and had a really good lunch there too.
    Going to have a look for the Einkorn flour as I seem to be sensitive to wheat these days which is boring.
    Will be subscribing, really interesting site!

    • LondonFoodie says:

      Thanks Alex. I think spelt and other older wheats might be the answer and the only way to know is to try it.

      Lamb Wisps is smoked and cured so doesn’t need cooking. Can be eaten like ham. It was developed to encourage people to eat lamb without the strong flavour and aftertaste.

  4. Great round-up and looked like a pretty good show!

  5. I missed out on going this year – good to get a roundup from here!

  6. It looks absolutly amazing. I hope I’ll be able visit it this year.
     
    Regards,
    Tammy of http://wheatgrassjuicer.co/

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