Festival of Food

Delicious sweet or savoury crepes

Bluebell Organics was created in 2000 by Katrina Palmer. Produce includes potatoes, beetroot, lettuces, cucumbers, broccoli, cabbages, cauliflowers plus tomatoes, leeks, kohl rabi, swede, chard and spinach. We now produce our own preserves, chutneys and juices. These are available from farmers markets and in boxes.

Makers of traditional and modern preserves - all are hand crafted, no additives used.

Just as apples all have different flavours, so too does the beef from different breeds of cattle.

Dexter Beef has a reputation for being rich in flavour, well-marbled and succulent. So many of their older customers will remark that it is like beef from their childhood, with a really satisfying beefy flavour!

All the herd is reared naturally and graze clover-rich pastures, supplemented by hay and haylage in the winter months . There is evidence that beef from grass-fed animals is higher in Omega 3 and lower in saturated fats. They use a local Yorkshire village abattoir and a nearby local butcher (T.S. Hartley & sons) who hang the beef for three weeks before expertly butchering and vacuum-packing the beef.

Food miles are kept to a minimum, quality of the beef to a maximum!

I grow all my chilli plants from seed sourced from commercial seed producers, this results in a high     quality and productive plant that is true to type.
My chilli plants are available as plug plants or strong young plants averaging 10-20cm tall grown in 9cm pots, using professional grade compost and fertilizers.

Stall selling Indian ingredients and snacks, including vegetarian samosas. Also demonstrations of indian cooking throughout the day and evening.

Hog roast and BBQ

Kashmiri cuisine is characterised by three different styles of cooking: the Kashmiri Pandit, the Muslims and the Rajput styles.

Traditional Kashmiri cooking is called Wazhawan and is rich and aromatic with a wonderful flavour. Rice is the staple food and lamb, goat's meat and chicken form the basis of many famous dishes.

In addition Yasmein and her team will be serving up more conventional curry dishes for hungry festival go-ers, including samosas and the always popular (and vegetarian) spinach and potato curry. If you came to our 2006 Festival you'll know why we've invited them back!