A true celebration of food, Abergavenny Food Festival is one of the biggest food festivals in the country, showcasing the wealth of Welsh produce as well as culinary examples from all over the world!
Celebrating all areas of craft in food-making, showcasing the diversity of foods and traditions, both in Wales and further afield and to rejoicing in the conviviality and sociability that surrounds eating and drinking, there are culinary demonstrations, tutored-tastings, food talks with writers, critics and experts and, of course, a wonderful array of food stalls and exhibits.
A FREE Guide to the Festival, with all the information you need for your visit is available on arrival, with proof of wristband purchase. For tickets and wristband purchases, visit the website.
Experience a taste of the Brecon Beacons at The Abergavenny Food Festival!
There are plenty of exhibitors from all over the Beacons at the festival, showcasing a wealth of different skills and offering everything from traditionally smoked foods to artisan cheeses and local Welsh Whiskies.
Visit the Black Mountains Smokery in the market hall at stall29. The smokery produces traditionally smoked Salmon, fish, meats and cheeses, as well as gourmet gifts and hampers. Come and meet Jonathan to discuss why the Brecon Beacons is great for local producers.
Talgarth Mill and Taste Town will be at stall 87 in the Brewery Yard. Talgarth Mill is a fully restored, working 18th century flour mill, and is run by volunteers to produce Talgarth’s own stone ground flour. There will be volunteer millers from the Mill as well as well as other local producers from the town in attendance.
Sample some quality real ale from Brecon Brewing at 196 Tiverton Lions Yard. Over the past few years, Brecon Brewing have created a range of beers full of flavour and character, inspired by the dramatic locality and they work closely with the local community to help reignite interest in Brecon.
Trealy Farm Charcuterie offer a wide range of British charcuterie including many that are rarely produced in the UK such as salamis, chorizos, air-dried and hot-smoked meats. Using their own distinctive recipes and techniques, all their meat is free range and carefully sourced from local producers.
Discover the unique taste of Blaenafon cheddar Co Ltd. who producing lovingly handmade and distinctive cheeses, including their Pwll Mawr cheddar which is matured underground at the bottom of the mine-shaft at the Big Pit Dan yr Ogof caves!
The Welsh Venison Centre has been farming, breeding andprotecting deer for decades and sell healthy premium quality fresh and cooked venison reared on their own farm. A real taste of the Welsh countryside.
Our Top Picks at the Festival…
TUTORED TASTING: The Whole Goat – Join James Whetlor of Cabrito and Charlie Westhead of Neal’s Yard Creamery who will be bringing a fabulous selection of meats and goats cheeses. James has worked to make use of the unwanted male goats coming out of the dairy industry and has successfully put Kid on the menu of many top restaurants, and Charlie is one of the most respected cheese-makers in the country, supplying Heston Blumenthal and Mark Hix among others.
Saturday 21st 11-11:45am, Angel Hotel
FOOD TALK: The Restaurant at the End of the Universe – Uk forage and wildfood expert, Valentine Warner talks to Magnus Nilsson, one of the hottest chef’s in the world right now due to his daring re-thinking of menu, ingredients and the eating experience. Magnus is the man behind Fäviken, a cutting-edge restaurant on the edge of the Arctic Circle where 95% of the menu is grown or caught locally, and is open all year round. Find out about the fascinating eating experience that Magnus has created in one of the most extreme environments in the world.
Saturday 21st 2-3pm, Borough Theatre
TimMcDougall, award-winning Head Chef of Celtic Manor’s 3 AA Rosette restaurant, Terry M, leads a cookery demonstration full of fascinating tips and ideas on creating a fine-dining experience in the comfort of your own kitchen! You can also enjoy some mouth-watering tasters showcasing the finest locally-sourced produce including Welsh Lamb, Bristol Channel Seabass and Swansea Bay Mussels.
Sunday 22nd, 12:30-1:15pm, Priory Centre
FOOD TALK: Chicken and Egg: Conversation and Cookery with Kate Humble and Genevieve Taylor – Kate and Genevieve discuss their respective quests to bring their lives closer to the logic of nature and the seasons. On a working farm in Monmouthshire, Kate has revived and now teaches the fast disappearing arts of rural living. Meanwhile in the city, Genevieve has become a successful food-writer, gardener and backyard poultry keeper! She will demonstrate some dishes from her latest book A Good Egg.
Sunday 22nd, 12:30-1:30pm, Borough Theatre
TUTORED TASTING: Blood – Join James Swift of Trealy Farm andNicky Marshall, a chef and home charcutier based in Poitiers, to learn something of the worldwide variety of blood products and how they can be used in cooking. In black pudding, boudin noir and morcilla, blood has its many fans and whilst it is prized in some cultures, taboo in others, blood is never bland. Come along to taste some of the finest black puddings and other blood products available.
Sunday 22nd, 2-2:45pm, Angel Hotel