Designed by chefs for chefs, the festival moves around the UK each year, taking the event directly to chefs in different locations across the country. This year’s event is set to take place at Loddington Farm, in the heart of the Kent countryside in Maidstone on Thursday 26th September.

The festival promises a unique opportunity for chefs and buyers to get out of the kitchen, rub shoulders with local farmers, foragers, growers, and suppliers and network with some of the industry's top foodservice professionals.

This year’s attractions include the Farmers Market showcasing a wonderful array of local, national produce and catering suppliers. Colin Wheeler-James from Ground Up Cookery will take guests on a foraging walk around Loddington Farm to discover how they can incorporate wild plants, berries and nuts onto their menus and diets.

Guests will be given the opportunity to taste a range of products made with wild ingredients and learn more about how to capture and preserve these seasonal flavours and how best to utilise them to improve sustainability scores across menus.

The Staff Canteen will also be running a ‘Saturday Kitchen’ style demo stage. This will feature chefs such as Robert Taylor from Tallow in Tunbridge Wells; Galton Blackiston, chef/patron of Michelin-starred Morston Hall; Robin Read from the newly launched The Counter by Robin Read; Harry Kirkpatrick, head chef from Trinity and Jean Delporte from Restaurant Interlude.

The event’s trends and debates stage programme, hosted by Nigel Barden, will also cover five key topics, including allergens, which will look at how best to implement safe and workable practice. Each topic will see a whole host of experts take centre stage to address hot issues and current industry challenges.

Billie Moore, co-founder of UCFF and joint managing director of 365 Events, said: “We are super excited to be heading to Maidstone, Kent with UCFF 2024. As well as it being a great day out for chefs and foodies, it is also about educating our visitors - allowing them to learn from the very best within our industry.

“This is achieved through the fantastic mix of demonstrations, foraging, farm tours, and live debates - as well as The Staff Canteen Live Stage. It’s quite unique, and one of my favourite events of the year - we can’t wait to get our chef community back together with this chilled and rustic backdrop.

“The sheer energy, passion, and creativity that has gone into this year’s event is incredible and we can’t wait to welcome you all to Loddington Farm on 26th September.”

To find out more about what’s happening at this year’s event, and register to attend, visit www.cookeryandfoodfestival.co.uk/. This year’s ticket price is £125 plus VAT which includes complimentary breakfast, lunch, BBQ dinner and drinks all day.