The Craft Guild of Chefs has announced that the popular annual Universal Cookery and Food Festival (UCFF) will take place on Tuesday 25th June 2019 at Farrington Oils in Northamptonshire.
Following the success of last year’s festival, the 2019 event will be themed ‘From the Land’ and will focus on sustainability, alongside complimentary issues such as Brexit, crowd funding, local heroes and ‘mums in the kitchen’.
Established in 2012, UCFF was the brainchild of Lee Maycock, Ian Nottage and John Feeney during their time as Craft Guild of Chefs committee members. Designed by chefs, for chefs, each year the festival moves around the UK, taking the event directly to chefs in different locations. It is flagged as an excellent opportunity for foodservice professionals to gather and listen to thoughts and experiences from influential people.
The eighth event will include an eclectic mix of demonstrations, workshops, foraging, farm tours and live debates. The farm tour will include a demonstration of rapeseed oil combined with a factory visit. New to 2019 is a game stage, featuring deer and rabbit skinning, as well as falconry and the opportunity for clay pigeon shooting.
The Guild’s UCFF 2018 took place at Westlands Nurseries in Evesham, with more than 350 attendees and almost 60 exhibitors in one day. This included Craft Guild of Chefs members, partners, trade suppliers and local businesses.
With sustainability high on the agenda, it received outstanding support from its members and local services to tackle food waste. Spearheaded by Roger Kellow, then Government Account Manager at Hobart, an arrangement was made for surplus food from the event to be donated to local charity Caring Hands, based at the Evesham Christian Centre in Bewdley. The donation received was used in their drop-in diner, food bank and community pantry.
Ian Nottage, UCFF Director, says: “As well as being a fun day out for chefs and foodies alike the UCFF always has education at its heart. We believe that by chefs meeting and talking to farmers, growers, foragers, fishermen and industry experts in so many fields they can learn so much, particularly about sustainability.
“Hopefully they can then take some of those learnings back to their own kitchens to help them become even more sustainable in their day to day working lives.”
Ticket price is £120 +VAT. This includes food and drink throughout the day (breakfast, lunch and refreshments), along with a BBQ and evening entertainment. (Early bird ticket price: £99 +VAT. Offer ends 31st March 2019.)