Abergavenny is just ten miles from Gliffaes and is the epi-centre for all things gastronomic in South Wales and the annual food festival is being billed as, ‘ the Glastonbury of food festivals’. The festival kicks off next weekend,the 15th and 16th September , taking over the town centre for the weekend. At the heart of the event are over 200 producers who come to exhibit, sell and let you taste their wares. From cheese to mead to charcuterie – they will all be here. Around the town centre, in various venues will also be a series of talks, walks, demonstrations, master classes and tastings, some of which are ticketed and some are free. Many of these events are hosted by the great and the good of the foodie world. The full listing of the weekend events can be found on the food festival website.
A stoller ticket is required for entrance to the festival and I have a couple to offer any Gliffaes guests who staying at the hotel next weekend. Please just call me , first come first served.
Gliffaes is sponsoring a talk by famous sea food chef, Mitch Tonks. He is speaking with Jane Baxter on Sunday at 2pm in the Priory Centre, the topic being,’Easy Fish Suppers’. This is what the programme listing has to say;
The fish expert and the vegetable supremo combine to demonstrate how to make quick, easy and healthy meals based on recipes from Mitch’s latest bookFish Easy. Mitch Tonks runs restaurants in Dartmouth and Bristol and champions sustainable British sea-food. Jane Baxter established the award-winning Riverford Field Kitchen and has written two acclaimed cookbooks.
Our head chef, Karl Cheetham, is taking part in two events on Saturday.
1. The first is at 1pm in the Castle – Karl, along with Kelvyn Parry of Peterstone Court Hotel and Stephanie from the newly refurbished Talgarth Mill ( a proper working mill!) will all be showing different ways of baking everyday bread using the fabulous stone ground, wholemeal flour from the Talgarth Mill.
2. The second event will be at 4pm in the Market Hall. Karl will be demonstrating how to make a starter of, Smoked Duck & Chicken in Aspic with a Walnut Biscuit & Celeriac. Karl really enjoys putting on these demonstations and tries to show something that is not difficult to do at home.
Gliffaes is also very pleased to have the food writer,Joanna Blythman staying with us over the festival weekend. She is an author and commentator about many food related issues such as supermarket domination, obesity and salmon farming. She is coming to the festival to talk about her new book, ‘What to Eat’. (Sunday 16th at 12.30)
This promises to be another superb weekend of good food and lively debate. I hope you will join in.
Gliffaes will be closed until 3rd March.
Online booking is available and reception will be staffed from 9am to midday from Monday to Saturday, so please do call us.
Thank you for all your support and we hope to see you in the spring.
James & Suie Suter and all the team at Gliffaes.