More than 250 people took part in the event, with its eclectic mix of demonstrations and workshops, tours, debates with industry experts, and exhibits at the suppliers/farmers market attracting lots of interest from like-minded people across different industry sectors keen to explore from farm to fork the thinking and development behind food and culinary techniques.



The event was the brainchild of Craft Guild committee members Lee Maycock, John Feeney and Ian Nottage, and the programme was designed to give everyone a taste of everything – from repeat demos to four in-depth foraging tours around the park with expert guides to look at wild edible plants and fruit, different vines, fish in the trout lake, honey production, and much more.

Indoor and outdoor demos were aimed at enlightening visitors about food and menu innovation and ranged from insights into the farming and traditional growing of produce to the ultra modern techniques of cooking in the futuristic kitchen, sponsored by Infusions4Chefs.

• Visit the photo gallery http://www.photoboxgallery.com/CGOC/collection?album_id=1456749170 to see some of the action on the day