Milsom Place brings artisan food festival to Bath 2nd and 3rd July 2011

PUBLISHED: 12:12 01 June 2011 | UPDATED: 19:29 20 February 2013

Flavours of the West has announced a line up of top chef demonstrations, tastings and tutorials and a fabulous range of artisan food and drink producers for their two day festival on 2nd and 3rd July 2011 at Milsom Place in Bath.

Flavours of the West has announced a line up of top chef demonstrations, tastings and tutorials and a fabulous range of artisan food and drink producers for their two day festival on 2nd and 3rd July 2011 at Milsom Place in Bath. This is a great foodie event for Bath residents and visitors alike.

Milsom Place, with its open courtyards connecting Milsom Street and Broad Street, is the ideal venue for this gathering of food and drink enthusiasts. Milsom Place Director Sarah Mansfield said, We are delighted to be hosting the citys summer food event once again and look forward to welcoming back artisan producers from the West Country. The brand new Milsom Place restaurant Cote is offering a complimentary glass of Kir Royale for diners throughout the weekend and YO! Sushi will be showing how East meets West giving mini sushi schools.

The AGA Rangemaster Cookery Theatre located in The Octagon, formerly a Georgian chapel, stages a programme of free cookery demonstrations. Local celebrity baker and Food Champion of the BBC Food & Farming Awards 2010 Richard Bertinet is always a favourite with his Gallic charm and enthusiasm for all things culinary. The line up also includes Daily Telegraph Cookery Writer, Xanthe Clay and Rachel Demuth, whose restaurant was named Best Vegetarian Restaurant in 2010 by Gourmet Britain and who, like Richard Bertinet, runs a cookery school in Bath. Michelin-starred Executive Chef from Lucknam Park Hotel Hywel Jones, who is currently competing in the BBCs Great British Menu. Bath has always been famous for grooming young culinary talent and Sam Moody Head Chef at The Bath Priory has just won a prestigious Acorn Award nominated by his peers as one of the leading 30 under 30 in the hospitality industry plus Bath Chef v. Chef winner Chris Emery will also be demonstrating his culinary skills.

Flavours of the West is the ideal opportunity to meet artisan food and drink makers, taste and experiment with new flavours and take some home to share with friends. Championing local producers when sourcing their ingredients, bread-making is a truly a labour of love for eco- bakery The Thoughtful Bread Company based in Farrington Gurney near Bath. They work with fresh, seasonal produce, using wild yeast where possible to make healthier, tastier bread. Breads are flavoured with ingredients like beetroot, wild garlic and potato and rosemary. Not only is each fresh loaf hand-rolled, but is produced using extended proving periods to create the most delicious taste. Founder, Duncan Glendinning said, The Thoughtful Bread Company is hugely excited to be supporting Flavours of the West for the third year running. Attending this event has enabled us to introduce our award winning breads and products to Baths food loving residents as well as the very many who flock from further afield to attend.

The Bath Pig produces a range of British chorizo, using free range British pork combined with the artisan skills typical of small Spanish chorizo producers. Friends Tim French and Matthew Chiles experimented with spices, casings and curing salt mixes to come up with the perfect Chorizo. Their business now supports British farmers producing a range of tasty sausages including Spicy Chorizo, and Garlic & Herb.

Andy Fussel of Fussels Fine Foods has developed an English alternative to olive oil; rape seed oil. He is a hands-on farmer on his family land at Rode near Bath and believes that the healthy qualities of Rapeseed oil have been kept secret for too long. Rich in essential fatty acids Omega 3 and 6, his rape seed oil is a healthier, tastier and local alternative, saving many food miles compared with its Continental equivalent. The latest addition, Somerset Chilli Oil, was created in partnership with his neighbour, the Deer Leap Chilli farm near Longleat. Great drizzled on summer salads and pizzas, the oil won last years Taste of Somerset Innovation Award.

The award winning Golden Cenarth cheese by Caws Cenarth Cheese, was the result of curiosity, after cheese-maker Carwyn discovered an orange culture growing on their traditional cheese. Other savoury options include Somerset Ducks and Bridport Gourmet Pies and cheeses from Goulds Cheddar and Bath Soft Cheese.

Those with a sweet tooth should make a bee line for fudge and truffles by Marsdens Confectionery, or Crumpet Cakes of Bristol with their Raspberry Mud Cakes or Serious Treats indulgent brownies.

When Gratton & Oldridge started over a decade ago in the heart of Devon, they used their own pears and wild blackberries to make their Blackberry and Pear jam to sell at a local farmers market. Since then, they have maintained this ethic of keeping local, buying fruit from growers in Somerset and Devon. Their high fruit jams and jellies are handmade in small batches using traditional cooking methods.

Often called the larder of England, the West Country has an abundance of the finest produce and a tradition of spawning innovative foodie businesses. Flavours of the West is proving to be the ideal opportunity to meet face to face with like minded people and share their passion.

The stalls include a good range of beers and ciders with Bath Ales, Bridge Farm Cider and Red Rock Brewery as well as wines from the Field Wine Bar, Quoins & Avonleigh Organic Vineyards, and Avalon Vineyards. Cotswold Country Liqueurs will be sampling their knock out digestifs flavoured with fruits and flowers.

Located in the heart of Baths prestigious shopping area, Milsom Place is home to successful restaurants like Jamies Italian and YO! Sushi with summertime al fresco dining in the courtyards courtesy of Caf Parisien and Solo Pizza. Open in June, Cote will be a great addition with friendly staff and affordable French food.

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