This year, the event has received some vital funding from the National Lottery which is being used to introduce a number of fringe events to the festival. During the week of June 4th, free events including a Beekeeping Talk, a Free From Baking workshop and a River Forage will be held in and around Sudbury and at the main event, on June 10th, a whole series of talks will be held in the brand new Fringe Tent where you can meet chocolate sculptors, mushroom growers, beekeepers and vegetable growers!
The fabulous kitchen theatre will be back with an amazing line up of some of Suffolk’s very best chefs including Oliver Macmillan of Stuart Inns, forager Carl Shillingford, executive Head Chef Alan Paton, Jordan Bayes, Junior Sous Chef at Tuddenham Mill, and ICE Development Chef, Lee Cooper. Award winner, Will Wooster will be showing us all how to make amazing sourdough, Fiona Murphy of Moo Moo Cakes will be holding a Gluten Free demo and Lavenham Butchers are teaming up with The Six Bells Preston St Mary to run a butchery masterclass.
Almost sixty stalls will be filling Market Hill and St Peters on June 10th, selling a whole range of top quality produce including culinary, medicinal and aromatic fresh herbs, Suffolk and Essex sausages, award winning jams, marinades and conserves, freshly baked bread and cakes and locally distilled gins and vodkas. There will also be a number of quirky vans and horseboxes selling Mac and Cheese, wood fired pizzas, Prosecco and seafood, to name a few!
Inside St Peter’s you’ll find a wonderful selection of local, small scale producers and there will be food demonstrations all day run by the ICE chefs and KSL Kitchens.