Celebration of food and drink

Basingstoke Gazette: Celebration of food and drink Celebration of food and drink

SPARSHOLT College will host a celebration of the region’s finest food and drink tomorrow.

Taste of Hampshire will bring the very best of the county’s produce to the table for visitors to sample, as well as demonstrations from 10 leading chefs.

Organiser Philip Holroyd-Smith said: “Taste of Hampshire aims to encourage people to truly experience locally produced food, to understand its provenance and to be inspired to support this county’s producers.

“This year we are thrilled to have a huge number of Hampshire’s leading chefs demonstrating how to create dishes from locally produced food which we hope will be replicated in homes across the county.

“I hope tastebuds are positively tingling at the prospect!”

Set in the college’s library gardens to a soundtrack of live music, doors will be open from 10am, with the professional chefs donning their aprons from 10.30am.

Visitors can see some of Hampshire’s finest chefs in the demo kitchen, including Andy Mackenzie and Olly Rouse from Lainston House, Keren Atkinson from The White Horse Otterbourne, Damian Brown of Chesil Rectory, James Durrant from The Plough, Luke Matthews of Chewton Glen, James Golding of The Pig, Luke Holder from Hartnett Holder & Co, and Davina Tibbetts of Create & Cook.

With appetites whetted there will be many opportunities to sample and buy local food, wine and ale.

Producers attending on the day will showcase the best of local cheeses and meats, preserves and chutneys and cordials and fruit juices.

New for this year is The Great Hampshire Cake Off, which is open to all ages.

Children can take part in workshops to learn more about food, cookery and where our food comes from.

Tickets cost £3.50 per adult, free for children.

Workshops cost £10 per adult, which includes the event entry fee, and £2 per child. The Hampshire Cake Off entry fee is £1 and the Home Grown Fruit and Veg entry fee is £1.

Free parking is available on site.

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