At the centre of the site is our One Planet Food Village situated near the music action on main stage. There's a beer tent with the Black Isle Brewery and a wide selection of producers from across Fife and beyond catering for vegetarian and carnivores alike.
The emphasis is on sustainable food so all our food is sourced from local, organic or artisan producers. Look out for Falkland Estate pig and beef roasted on spits, great vegetarian food from the Pillars of Hercules and many more delicious produce from some of the most innovative growers, farmers and producers, including; Black Isle Brewery, Cairn O' Mohr, Nelsons of Culross, Laura's Chocolates, Original Smokies from Arbroath, Tunstalls Organic Bakery, Puddledub Buffalo, Sir Walter Raleigh Hot Potatoes, Peelham Farm, Fletchers of Auchtermuchty, Fisher and Donaldsons, Haggis Haggis, The Chocolate Tree, Scottish Catering Enterprise, Fair Shares, Brewsters and Thistle Preserves.
Don't just eat the food, talk about it too or watch it being made in our Food Demonstration Tent. Here's a selection of what's coming your way:
| Saturday | Sunday |
|---|---|
| 11am Jane Stewart talks about the St Andrews Cheese Company and Anster Cheese which she makes from her farm above Pittenweem.. | 11am Mridu Thanki draws from her new book 'Feasts of India' - demonstration and book signing. |
| 12 noon Big Tent is surrounded by organic farms. Find out about them by listening to Amelia Stevenson of Falkland Farms. | 12 noon Fisher and Donaldson local bakers discussing how the business was built and the new Bread Club. |
| 1pm Bread making workshop. A two hour workshop in which the secrets of good bread are revealed. Passionate bread baker Colin Lindsay will show you how its done and enjoy the fruits of your labour. (please note this is pre-bookable) | 1pm Bread making workshop. A two hour workshop in which the secrets of good bread are revealed. Passionate bread baker Colin Lindsay will show you how its done and enjoy the fruits of your labour. (please note this is pre-bookable) |
| 4pm A conversation with Jan Bebbington, Lisa Curtice of the Pioneer Health Foundation and Molly Conisbee of the Soil Association. | 4pm Nicola Fletcher talks about life on Reediehill deer farm and cooking great venison. |
| 5pm Nicola Fletcher talks about life on Reediehill deer farm and cooking great venison. | 5pm Future farm award winners Peelham will talk about their sustainable organic
farm methods producing lamb beef and veal, with Denise Walton |
| 6pm Slow Food tasting table | 6pm Big Tent is surrounded by organic farms. Find out about them by listening to Amelia Stevenson of Falkland Farms. Talk followed by Slow Food - talk and table. |
| 7pm Steve Mitchell looked for a niche market when deciding how to develop his farm and hit on the idea of buffalo. He shares his story of Puddledub Buffalo so far. |
To pre-book the bread making class, please email info@centreforstewardship.org.uk with the date and number of participants. Numbers restricted to ten per session and operated on a first come first served basis.
Children's food demos
Once again Liz Ashworth will be guiding a group of children/young people through some simple food and cooking ideas, making use of fresh seasonal produce. Sessions are listed per day. Up to 12 children/young people. 40 minutes long. Bookable on the day. Bring an apron!
At home time there will be goodie bags to collect.
| Saturday | Sunday |
11am MAGIC A MUFFIN (sweet or savoury) Muffins with the children using a basic recipe which includes oats, fresh herbs and local cheese or honey and local soft fruits. CATCH THE CRANNACHAN Quick healthy pudding. Nairns mixed berries oat biscuit crumbed and mixed with natural yoghurt and fresh soft fruits - strawberries and or raspberries. BRAIN FOOD TO GO Mini oatcakes topped with Fish2Go - fish4er salmon or sardines with organic passatta garnished with local herbs and vegetables. |
11am POSH PORRIDGE FOR ALL! - a breakfast time with lots to share. Porridge in all shapes and forms with fresh fruit, honey and muesli to taste and try. Make muesli muffins to take home with you and create a muesli pot to share.
|
1pm SCAREY SCONES Scottish Oven Scones with fresh herbs and local cheese while they are baking. PUT IT IN-ONTO A PANCAKE Mixing baking and flipping drop scones to try with lots of different soft fruits, cream cheese and honey. Grated apple and cinnamon is also good. BRAIN FOOD TO GO Mini oatcakes topped with Fish2Go - fish4er salmon or sardines with organic passatta garnished with local herbs and vegetables. |
1pm BANNOCKS AND OATCAKE TEENAGE TAPAS WITH POPULAR PASSATA PASTA Bere Bannock Pizzas to make - with a talk/demonstration about bere meal. While the pizza is cooking, PASSATA PASTA - create your own fresh herb pasta sauce and add a selection of sustainable fish - sardines, salmon, tuna. TAPAS Oatcakes crying out for a 'Teenage Tapas Topping' - use what is here and you will be amazed with what we invent! |
3pm BAKE THE BANNOCKS Talk about bannock and what it is. Ready made demonstration then the chance to: PIECE THE PIZZA Better 4 u pizza with Fish4-ever, organic passatta, herbs and cheese, perhaps event fruits. CHOCOLATE - CHILL OUT While the pizza is cooking the chance to make a chocolate type crannachan with Nairns chocolate oat biscuits crumbled and mixed into yoghurt with lots of other add ins to take home. BRAIN FOOD TO GO Mini oatcakes topped witih Fish2Go - fish4er salmon or sardines with organic passatta garnished with local herbs and vegetables. |
3pm MAKE THE BAKE! Big Tent, tempting, spur of the moment, never to be forgotten, food to go - home! Calling keen Teenage Chefs of the Future to a fun time creating lots of different great recipes for Big Tent 2010!
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5pm TEEN TAPAS - AN ADVENTURE IN FOOD TO GO (FISH 4 EVER) An invitation to 'Keen Teen Chefs of the Future' to join me to invent canapes and tapas to wow with good local, wholesome, great, easy food. Watch this tented kitchen! |
In the One Planet Food Village you'll also find information on Falkland Centre for Stewardship's One Planet Food project, a project geared to realise a health, sustainable and inclusive food culture.