Food and Drink Talks
Come and listen to the stories behind the food and drink being produced, reared and grown in Aberdeenshire. Talks will run throughout the day in the drama studio.
All talks were free of charge however places were limited so it is essential to book. Booking will open on 19th August.
11.30am - Midday
Curious Crab and Lobster Tails
with Wes Lewis from Seafood Bothy
Have you met Wes and Maria at Stonehaven harbour yet? Wes goes out fishing for crab, lobster and langoustine in his boat 'Even Less' while Maria serves up the delicious catch from a their converted horse box stall on the quayside in Stonehaven Harbour. Come along to meet Wes and enjoy this fascinating insight into inshore fishing.
12.30pm - 1.00pm
Cocoa About Chocolate
with Jamie Hutcheon from Cocoa Ooze
Cocoa Ooze is a luxury chocolatier established in 2008, Cocoa Ooze produces a range of handcrafted chocolates and gifts with flavours and ingredients from suppliers throughout the UK and the world. Jamie will demonstrate part of their production process of making chocolates and give an insight into their chocolate making experiences and parties.
1.30pm - 2.00pm
A Berry Good Journey from Plant to Plate
with Anna Mitchell from Castleton Farm
Have you ever wondered how are all those delicious berries are grown at Castleton Farm? Join us for this unique opportunity to hear about the process from plant to plate and how the business has grown over the years. Anna will also reveal some of the secrets behind Castleton Farm Shop. There will be a chance to sample different varieties of berries so you can find your favourite!
2.30pm - 3.00pm
Pigs, Pilates and .... Pumpkins!
with Jenny Fyall from Udny Pumpkins
The evolution of an obsession with growing, and eating, pumpkins! Up until a few years ago Jenny had never heard of a pumpkin patch and had never grown a pumpkin. Now she runs a popular pumpkin patch in Aberdeenshire - and this year is aiming to grow thousands. Hear how the seedling of an idea grew into an exciting business (with help along the way from pigs and pilates) and learn about (and sample) some of the delicious culinary uses for this often-wasted food.