The Forth Valley Food Festival will return for the fourth year in a row this October.
The annual event will take place during the school October break from Saturday, October 9th to Sunday, October 17th.
This year’s full list is still to be completed, but gourmets and families can look forward to some food science-inspired events for the first time, along with the Stirling Science Festival (October 14-16).
Forth Valley Food and Beverage coordinator and chef Carolyn McGill will conduct an introductory workshop in molecular gastronomy as part of the festival program.
The free session on Friday, October 15 will be aimed at budding chefs ages 10 and up.
Carolyn said: ‘We’re going to have fun exploring the physics and chemistry of cooking. We will create edible pearls, spheres and foams with products from our local pantry.
‘Molecular Gastronomy may seem like a radical style of cooking, but it’s easier than you might think.
‘So if you want to be the next Heston Blumenthal or dream of opening a Michelin Star gastro restaurant in Stirling one day, come and start this new adventure in gastronomy.’
Rox Madeira of Trossachs Wild Apothecary in Aberfoyle will run two natural science-themed events, one of which is fermentation.
Rox said: “We are now learning about the incredible benefits of incorporating fermented foods into our diet, such as better immunity and better mental health. But this is not a new phenomenon, it is something our ancestors have always done in many cultures.
‘Fear not, there are many well-known fermented foods such as yogurt, coffee and chocolate. Fermentation breaks down sugars to create interesting and complex flavors.’
This year’s festival program also includes an online whiskey tasting event with local beverage experts 15PL.
Attendees will learn all about Forth Valley’s whiskey heritage as well as sample some of the region’s best whiskeys.
15PL Whiskey Consultant Dea Mcleod said: ‘Forth Valley has played an important role in Scottish and Irish whiskey making history – a story that resonates in the whiskey-loving world. Join our online tasting where we will take you on a journey through time and taste in the comfort of your home.’
Other planned activities include:
- Knockraich Farm is a producer’s market in Fintry where local food is showcased.
- Cider making and tasting sessions with Allan Bridge, Allanwater Brewhouse.
- A cooking school master class with the Inn at Old Leckie Farm, Gargunnock and Kippen.
- An online cook with Bannockburn House.
- Artisan bread making with Bakery in Camphill Blair Drummond, Castle.
- Dinner with the Christie Quartet at The Woodhouse, Kippen.
A special food route map has also been developed to encourage locals and tourists to explore Forth Valley’s best urban and rural food and beverage destinations by bike or on foot. Forth Valley and Lomond LEADER also provided financing to participating food and beverage businesses.
Douglas Johnston, chairman of the LEADER Local Action Group, said: ‘This is our fourth and arguably our most important festival year. More than ever, our local food and beverage businesses need our support to recover from Covid-19.
‘We hope the festival and the map will encourage people to explore and enjoy the wonderful cuisine on their doorstep.’
Email firstname.lastname@example.org to express an interesting take on hosting an event as part of this year’s festival schedule.
For more information on this year’s festival visit www.forthvalleyfoodanddrink.org/festival.