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Tuesday, 30 June 2015

Abergavenny Finalised

July 1st means the finalised line up for Abergavenny is released!

You may have missed the chance to win a great prize by getting your wristband early, but now that the full detail is available you simply have to get there!

One major star will be Raymond Blanc  who is President of the Sustainable Restaurant Association.  Raymond will be interviewed by Sheila Dillon from BBC Radio 4’s Food and Farming programme.
Raymond Blanc

Sheila Dillon

Their conversation  will explore the roots of Raymond’s  passion for produce, dread of waste and respect for the land,  revealing  how early lessons learned from Maman Blanc  guide him throughout his career as chef and restaurateur . Raymond will also explain how ,only by understanding that food connects with every part of our lives,  we can truly secure a future for our food.

Yotam Ottolenghi., alongside his head chef, Ramael Scully, will bring the inventive NOPI ethos to the festival, pushing culinary boundaries. You could be amongst the first to get hold of NOPI the cookbook too.
Yotam and Scully

Bake-Off champion Frances Quinn brings  her unique style of baking;

 Exciting new London trio, The Groundnut Boys  will demonstrate recipes from their African Heritage with a contemporary twist . 
Groundnut Boys

Festivals don’t feel complete without  Cyrus Todiwala OBE who has been changing perceptions of Indian Cuisine since her arrived from Goa in 1991, and treating us to his food and strongly held opinions in his annual Rude Health Rant.

Happily Rude Health will again be sponsoring the Rants, in the Castle, so grab some food and drink, and settle back to hear some passionate views about food and food production, with a few laughs along the way and the possibility of an accordion accompaniment from Paulo Arrigo of Franchi Seeds.

Its not all household names though,  and this year there are some demonstrations with a difference;
 Jon Old from the Wasabi Company will talk visitors through how, from a secret location in the UK, they grow one of the world’s most expensive crops.
Jon Old

 Mitch Tonks, renowned for his radical career change from accountant to fishmonger, will demonstrate recipes from his book The Seahorse, the inspiration coming fromItaly and the South West of England.
Mitch Tonks

On the drinks front,  the festival boasts a number of cocktail, foraging and alcohol master classes. 

James Chase from Chase Distillery will expertly guide you through spirits, wines and ciders, while author and forager by day, Andy Hamilton presents ‘Wild Booze and Hedgerow Cocktails’ showing you how you can make delicious cocktails from a hedgerow near you.
James Chase
Expect more additions as the website goes live and get your tickets for events at
  Finally in this quick view a big mention to Hang Fire Smokehouse, locally based and BBC Food and Farming Award Winners, Best Street Food 2015.
Samantha Evans and  Shauna Guinn came to the Festival last year as stallholders and return this year on the bill with their amazing smoked and barbequed foods.
 Sam said: “It’s incredible that just one year on from our first appearance at Abergavenny Food Festival, and just two years since starting this business, we will be standing where our inspirations from the food industry have stood. We're looking forward to both feeding the Festival goers our brand of Welsh slow and low BBQ and being a part of the Festival over the weekend."
Shauna added: “This Festival is the highlight of the foodie event calendar and we’re delighted to be included in all aspects of the programme, for the first time, as we share the alchemy of meat smoking.”
First select your meat
As always there will be over 200 stalls and the introduction of The Meat Market as well as the well established Cheese Market.

The Festival doesn't stop when the stalls close either, the Night Market is back with a great  range of Street Food and if it's entertainment you want head to the Castle for Swing Time on Friday and the legendary Party on Saturday, food drink and fun the perfect way to end your day.

More to come later, but visit the website and start planning your visit

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