The number of local food and drink producers exhibiting at the Exeter Festival of South West Food & Drink 2012 is set to rise by 9%.

Commencing on Friday 13th to Sunday 15th April, the festival, which is in it’s ninth year will fill three pavilions and additional eating areas in Northernhay Gardens and the Exeter Castle grounds.  The event is supported by Exeter City Council.

The famous Food Festival attracts the South West’s top producers keen to showcase their lovingly-made food and drink.

From cheese and chocolate to chutney and cider, the three-day festival gives visitors the chance to buy the finest produce from 113 regional producers, dine on a range of traditional west country flavours from hog roast to crab cakes as well as exotic regionally sourced tastes from Asian street food to Caribbean barbecue.

Real ale fans will also be able to choose from a wide selection of South West ales in two Festival bars.

Exeter Food Festival co-founder and 2 star Michelin Chef Michael Caines MBE, says, “We are proud and delighted that the Food Festival has expanded this year to welcome even more food and drink producers”.

“The South West is home to some of the UK’s best produce and the Exeter Food Festival plays an important role in showcasing to large numbers of people the fine food and drink for which the South West is famous.”

A new initiative to help and support new businesses, Fresh at the Festival, gives start-up food and drink producers the chance to present their products to more than 15,000 people who visit the Festival each year.

Newcomers to the Festival this year include healthy breakfasts from Exeter schoolgirl entrepreneur, Ella’s Great Granola; devon based cake companies Get Cupcaked, The Cherry on Top and the Devon Scone Company; award winning Red Ruby beef producers Burrow Farm and hand-picked, fresh apple juice from Milltop Orchard Ltd and Cornish wine producers Polgoon Ltd.

Michael Dart of award winning Darts Farm and an Exeter Food Festival board member, says, “In a time of economic instability it is great that the Festival has attracted more high quality food producers than ever before”.

“To me, this reflects the picture at Darts Farm, where our customers are so loyal, continuing to support local food producers and the local economy. High quality local food is a little luxury to enjoy in these difficult times”.

With Spring in the air, take a sneak preview at some of the very finest produce available to taste, share and buy at the Exeter Food Festival.

The chilli enthusiasts at the South Devon Chilli Farm will be showcasing a new Honeycomb Chilli Chocolate blended with select chillies and a generous helping of chunky honeycomb.  The new product was developed with the help and taste buds of the Youth Enterprise Team (YET) at Oreston Primary School in Plymouth and is created with both adults and children in mind.

Bell & Loxton’s cold pressed rapeseed oil is grown, pressed and bottled on farm in South Devon. Director Rachel Bell explains, “Our oils are a delicious, healthy alternative to other culinary oils, they are naturally rich in omega 3, 6 & 9 and has less than half the saturated fat of olive oil. What is more as they are grown and bottled in the heart of Devon, Bell & Loxton’s rapeseed oil also has far fewer food miles than its Mediterranean counterparts. Our oil is perfect for roast potatoes if you are having a big family Sunday lunch!”

Starting the season for al fresco dining, Severn and Wye Smokery will be displaying elvers in tanks and smoking salmon and eels in their brand new mobile smoke house. Dai  Thomas, says, “We really are looking forward to the Exeter Food Festival, and as we haven’t been to the festival before, quite excited. A warm welcome awaits all those who come and support us.”

First time exhibitors Cornish Orchards, Liskeard, will launch its brand new lemonade at the Festival, made using Cornish spring water, Sicilian lemon juice and its own freshly pressed apple juice. Lucy Craven, Marketing Manager says, “Our new lemonade is gently sparkling and semi-cloudy and perfect for a spring day. We have been to the Exeter Food Festival as visitors and know that it is a lovely event so are very exciting to be exhibiting this year.”

Festival goers can also sample the Official Festival Sausage, the Free Range Pork & Caramelised Onion Sausages, created by butchers, Complete Meats, Axminster, a winning combination of superb free range pork from the West Country and locally produced caramelised onion.

The three-day Exeter Food Festival is also a great chance to see over 30 top chefs demonstrate their skills in the Festival Cookery Theatre, pick up tips at a number of expert masterclasses, get advice on herb, vegetable and fruit gardening in the Fermoy’s Grow Your Own area, get hands on in the Darts Farm Food is Fun theatre and enjoy the atmosphere of the South West’s famous food and drink Festival in the beautiful surroundings of Exeter Castle and Northernhay Gardens.

After the daytime events, enjoy the Festival After Dark Party on both Friday and Saturday nights in Exeter Castle courtyard with a mouth-watering array of stalls serving delicious regional fare, ales and cider, sizzling chef demos and live music from the renowned Mama Stones House Band with special guests.

For more information or to buy tickets visit: www.exeterfoodanddrinkfestival.co.uk

TV personality and celebrity Chef Ed Baines has produced a series of videos for the Mushroom Bureau demonstrating how to get the most from cooking with mushrooms.

Ed Baines cooking with Mushrooms

Though often overlooked, there is a particular method for cooking mushrooms to ensure that they taste their very best and it has become Ed’s mission to demonstrate how best to work with this unique and versatile ingredient.

The short video clips – which can be viewed for free – show how to properly cook and prepare Mushrooms, using Mushrooms on toast as the perfect example; Step-by-step demonstrations of Ed cooking his mushroom inspired dishes, including Chicken and Mushroom Casserole and his Mushroom and Ricotta Filo Bake. There’s also a recoded Q&A session, with Ed answering common queries about cooking with mushrooms.

Ed Baines said: “Mushrooms are a truly unique ingredient in cookery, the huge range of types and flavours they give is impressive. The way you can use mushrooms not only as an ingredient but also as the centre of interest for dishes makes them stand out.”

The videos are perfect for those looking to learn or perfect their cooking skills. And the use of technology now means you can now watch the YouTube videos on your phone whilst cooking along with Ed, as he advises you on how to prepare your dishes with style and ease.

Mushrooms offer a variety of health benefits:
1.   Mushrooms are a natural source of B vitamins and minerals, with an 80g serving counting as one of your 5-a-day.
2.  Mushrooms are a natural source of selenium which is part of the body’s antioxidant defence system.
3. They are naturally low in calories and fat.
4. They are a good source of vitamin B5 which works in the body to help release energy from the food we eat.

More information

More to Mushrooms YouTube channel.

The Mushroom Bureau - Responsible for the generic publicity of all fresh cultivated mushrooms sold in Britain.

The Natural Food Show will take place on the 1st and 2nd of April 2012, at the Grand Hall, Olympia, London.

This trade only event is a unique window on the world of organic, natural and healthy products.

With a wealth of information now at their disposal, more and more consumers are making a health-conscious decision to switch to natural and free-from alternatives than ever before.

Taste the provenance with every delicious bite at the Natural Food Show 2012 – the UK’s only event offering a comprehensive menu of natural, organic, Fairtrade, sustainable, ethical, free-from, and artisan food and drink that tastes as good as it actually is!

See all the biggest natural and organic food and drink brands plus hundreds of dynamic start ups and speciality artisan producers in the popular Soil Association Marketplace, FoodLovers Pavilion, and West Country Pavilion.

The Natural Food Show at Natural & Organic Products Europe on 1-2 April 2012 is the ‘must attend’ event for trade and consumer press looking get the scoop on all the latest trends and product innovations and get an exclusive preview of new products being launched on to the UK market.

Register for your free ticket at The Natural Food Show website

The first ever National Marmalade Week will takes place from 25 February – 3 March 2012, commencing with The 7th annual World’s Original Marmalade Awards & Festival at Dalemain in the Lake District on 25 and 26 February 2012.

"Celebrating all things marmalade"

Created by the organisers of The World’s Original Marmalade Awards & Festival, this inaugural awareness week will celebrate all things marmalade and reflects the huge boom in people ‘making their own’.

Entries are now being sought, with every type of marmalade maker welcomed under a wide range of categories, catering for families, children, serious artisan and commercial producers, B&B owners, cookery schools and even those abroad in the international class.

Categories for the 2012 contest include heritage, for recipes handed down through generations, as well as the more modern organic/special dietary requirements.

Organiser Jane Hasell-McCosh said: “Marmalade is one of our national treasures. There’s been a huge resurgence in people making their own marmalade at home which is fantastic news, as well as artisan producers selling preserves, and consumers buying really good quality marmalade”.

“Last year we saw nearly a 50% rise in entries to the awards and, with the launch of National Marmalade Week, we’re hoping to at least match that for 2012.”

Last year over 1,200 entries were sent from all over the world to the awards with the top prize being won by Environment Minister Lord Henley.

His marmalade, made using his grandmother’s recipe, is now being sold at Fortnum & Mason in London who commissioned Thursday Cottage to use the recipe – this is a prize that will again be on offer for the best marmalade in the forthcoming 2012 Awards.

The event boasts the sponsorship backing of some of the most famous names in marmalade – Mackays, Thursday Cottage, Fortnum & Mason, The Jam Jar shop and Paddington Bear.

Marmalade Awards & Festival Categories

Hundreds of Marmalades contend for the top award

Artisan Competition rewarding the Double Gold winner with the unique opportunity to have their marmalade sold at Fortnum & Mason in Piccadilly, London.

This sets a standard that is internationally recognised and offers a significant business opportunity for winning entrants. Gold, silver & bronze awards will be given to the best marmalades with specially designed certificates to display.

Bed & Breakfast, Hotel Owners’ & Cookery Schools’ Competition, for those in the hospitality trade who serve their own preserves to guests.

Amateur Competition comprising:

• Seville Orange Marmalade for the traditionalists!
• Its A Family Affair where whole families, groups of friends and schools can enter…either with children or without
• Any Citrus Marmalade
• Dark &/or Chunky
• Marmalade Man Made with two categories: Seville; and Dark &/or Chunky
• Organic/special dietary requirement
• Heritage (sponsored by Mackays) using recipes handed down the generations
• Peers & Political
• Merry with alcohol
• International (sponsored by Mackays) – fly your national flag and add a local twist!

Entries for the Artisan & Bed & Breakfast/Hotel Awards must be received by 10 February 2012 and amateur entries must be received by 17 February 2012 and can be accepted from NOW ON.

Judging for the amateur categories at The World’s Original Marmalade Awards will be undertaken by a prestigious panel of judges including preserving expert and author Pam Corbin, Tiptree managing director Walter Scott and Dan Lepard, award-winning baker and Guardian food writer who will taste the hundreds of expected entries.

More information

Further entry details including a downloadable entry form, category criteria, submission details and entry fees can be found by visiting: www.marmaladeawards.com

All amateur entry fees will be donated to charity. The 2012 beneficiaries are Hospice at Home and Action Medical Research.

The World’s Original Marmalade Awards & Festival, now in its seventh year, will also include: a marmalade Church service, the presence of the world’s most famous marmalade lover, Paddington Bear, children’s and adult workshops, marmalade cruises, a marmalade concert, a food fair, over 100 delicious marmalades to taste and of course, Dalemain’s marmalade coloured aconites and the beautiful snowdrop walk.

If your Pancake day fare is a little jaded, then why not try these exciting and easy ideas from Primula this Shrove Tuesday.

The recipes make the ideal lunchbox snack and are full of flavour.

A great lunchtime snack for Pancake Day

The uniquely squeezy cheese is a healthy option for savory pancakes as it contains a third less fat than hard cheese and is a good source of calcium,high in protein and is gluten free, making it ideal for children.

Primula Cheese contains more real cheese than any other leading brand and contains no added flavours, colours, salt or preservatives.

Primula contains a third less fat than hard cheese and Primula Cheese Light is even lower in fat with 40% less fat than the original cheese spread tube.

It is suitable for vegetarians (except Ham and Prawn varieties) and is pasteurised, making it suitable for pregnant women.

There are a range of five tasty flavours; Original, Ham, Prawn, Chives and Light . New additions to the range Primula Cheddar Cheese and Black Pepper Spread and Primula Cheddar Cheese and Onion Spread are deliciously smooth and creamy spreads made with mature Cheddar cheese and the added kick of black pepper or onions

Pancake recipe suggestions

Primula Cheese & Ham with fresh Red Pepper Pancakes

Ingredients

• 4 large ready-made pancakes
• 1 x 150g tube Primula Cheese & Ham Spread
• 1 fresh red pepper, deseeded & sliced
• Handful of basil leaves (optional)

Method

1. Squeeze lines of Primula Cheese & Ham on half of 1 pancake
2. Fold the other half over it & press closed
4. Cut into 2 equal segments
5. Now squeeze some Primula Cheese & Ham on both of the separate
segments and add some red pepper slices
6. Fold over the top segment to make a plump, chunky pancake sandwich
7. Repeat this with the remaining pancakes
8. Wrap with cling film or foil

Primula Cheese & Chive with fresh Green Pepper Pancakes

Ingredients

• 4 large ready-made pancakes
• 1 x 150g tube Primula Cheese & Chive Spread
• 1 fresh green pepper, deseeded & sliced

Method

1. Squeeze lines of Primula Cheese & Chive on half of 1 pancake.
2. Fold the other half over it & press closed
4. Cut into 2 equal segments
5. Now squeeze some Primula Cheese & Chive on both of the separate segments and add some green pepper slices
6. Fold over the top segment to make a plump, chunky pancake sandwich
7. Repeat this with the remaining pancakes
8. Wrap with cling film of foil

The pancake suggestions can be made using Primula Light for a low fat alternative. With just 37 Kcal and 1.5g of fat per 25g squeeze Primula Light is the ideal cheese spread for slimmers.

For more information on Primula including a huge range of recipe and snack ideas please visit www.primula.co.uk or www.facebook.com/PrimulaCheese