another busy day !
Food & drink stalls & tastings; demonstrations & talks; programme of events for all the family; special festival dishes; day 2 of the Ale Trail – see full information of locations, times, tickets etc down the page, and don’t miss checking all the links !
10.00 am – 4.00 pm – festival street stalls will be spread throughout the Market Place and Preston Street and include Macknade & Friends with Kentish gins and sparkling wines
10:30 am – Harvest Festival in St Mary of Charity, Faversham’s parish church – Church Road and Church Street, Faversham. Come one, come all – celebrate the earth’s bounty!
10.30 am – 3.00 pm – Sausage Trail – what is the ‘Sausage Trail’ – listen to the story here
£3.50 per ticket – taste 4 different artisan sausages from local butchers at several locations in the town, choose your favourite and cast your vote.
Sausages from MB Farms & Baldy Butchers (winners 2015, Experts’ Choice & People’s Choice), Independent Trotters and Macknade Butchery.
This year’s judges for the Experts’ Choice:
John Fleming, founding director of the world famous Ludlow Food Festival
Phil Harris, co-owner of The Sportsman, multi-award winning restaurant & pub in Seasalter
Anna Hyman, travel editor and write, The Foody Traveller
11:00 am– 4:00 pm – Taste Faversham presents a programme of talks & demonstrations in the Lees Court Talks venue in the Alexander Centre
11.00 – 12.00 – master butcher, Roy Campbell of Macknade Fine Foods, butchers a lamb – meat for sale afterwards
12.00 – 12.30 – Dev Biswal, chef and proprietor of the Ambrette Restaurants talks about ‘why in Kent?’
12.30 – 13.00 – David Ware talks about Ediblescultures
13.00 – 14.00 – Bluey and Fiona Walpole talk about Lees Court Estate Oysters and their fishery business
15.00 – 16.00 – Elizabeth Roberts talks about the Farming Year at Lees Court and why farming matters.
12.00 noon – 5.00pm – Ale Trail, day 2
Explore the beers and pubs of Faversham !
£5 per person – includes souvenir Ale Trail tasting glass and tastings of 12 fine ales for you to vote on. What’s not to like?
Confirmed so far: The Elephant, The Vaults, Furlongs, The Ship in Ospringe, The Phoenix Tavern, Faversham Creek Hotel, The Bear Inn, The Market Inn, The Anchor, and Boutilliers & Turnstone have stalls in town …
more to follow … watch this space !
Taste 5 different types of champagne, all from Grand Cru villages (top 5% of champagne).
Andromeda Boru is a Kent-based, family run, artisan champagne company importing ‘grower producer’ champagnes which are rare in the UK. Most champagne is from big champagne houses which buy most of the grapes from growers and produce in large quantities. Andromeda Boru can therefore be considered as a “boutique supplier” and as such an ideal partner for the Faversham Creek Hotel and Faversham Food Festival.
Nearly all UK imported champagne is a 40/30/30% mix of Chardonnay, Pinot meunier and Pinot noir grapes and is often only aged for 18 months which means a lot of bubbles and little flavour. Most Andromeda Boru champagne is aged for at least three years to produce more complex flavours and fullness in the mouth.
Nearly all of their champagnes are from ‘Grand Cru’ villages which account for the top 5% of grapes. Some rarities and organic grapes are from the next 10% of Premier Cru grapes. Every grower they import has received an entry in the ‘Guide Hachette’- the annual ‘blind tasting’ test which most wines in France enter for but few make it into the French wine bible.
These are your selected tasting treats:
1. Fromentin-Laclapart Brut from Bouzy, pinot noir and chardonnay grapes – a classic Champagne
2. Veuve Eleonore Rosé Saignée from Oger, pinot noir and pinot meunier grapes – a ‘true’ rosé Champagne
3. Mallol-Gantois Brut from Cramant, 100% chardonnay grapes – a blanc de blanc Champagne
4. Francis Chaumont Rosé from Oeuilly, 100% pinot noir grapes with added cote de champenois rouge – typical Rosé Champagne
5. Ardinat Faust Brut from Vandieres, 100% pinot meunier grapes – an organic blanc de noirs Champagne
6.30 pm – Gala Dinner with Taste Faversham at the Red Sails Restaurant
£35 per person – Please book your table by Thursday 15th September to ensure we have enough time to order food for your dramatic menu.
Join us to close the Festival in style ! Head chef, Scott Pendry, has created a special fish-based menu, using fish from Bluey Walpole of Hollowshore Fisheries, Faversham
Bread, freshly baked in our kitchen
Hibiscus pickled mackerel with a charred finish, charred cucumber, poached oyster, hibiscus syrup, nasturtium leaves, apple snow
Main Course Halibut, cockles, sand, squid ink sponge, dashi broth, sea herbs, sea foam
Cheese selection from Macknade’s Fine Foods
Tea or coffee
More details will be added to this page the organising progresses