Event:From Field to Fork
Location: Cilewent Field (opposite 46)
A brand new area for this year's festival!
Join cook & Welsh food and drink specialist, Nerys Howell, for a series of sessions to appreciate and enjoy a wealth of quality produce from Wales. The programme will include cooking demonstrations, food and drink tasting sessions, talks with local producers, and an opportunity to learn more about the history and heritage of food in Wales through the Museum's collections and the produce that are produced here at St Fagans.
Saturday 7 September
11am-12pm - Lisa Fearn: Brunch
12pm-1.30pm - Nerys Howell: Recipes from the garden
1.30pm-2pm - Farming at St Fagans
Come along to learn more about the native breeds of livestock found at the Museum’s working farm, Llwyn-yr-eos.
2pm-3pm - Lisa Fearn: Healthy family meals
3pm-4pm - Deian Benjamin: Welsh Wines
4pm-5pm - Meet the Producers
AxelJack Brewery, Tea by the Sea, Mountain Mead, Gwenynfa Penybryn and GUY Hottie
Sunday 8 September
11am - 12pm - Nerys Howell: Recipes from the Garden
12pm-1pm - Food and Drink at The Vulcan
Nerys Howell chats to Dafydd Wiliam, Principal Curator of Historic Buildings at Amgueddfa Cymru. Come along to hear more about the Museum’s latest rebuilding project and what we know about the food and drink enjoyed there over the years.
1pm-2pm - Michelle Evans-Fecci: Recipes from The Seasonal Baker
2pm-3pm - Growing Heritage Fruit + Veg at St Fagans
Juliet Hodgkiss, Senior Garden Conservator at Amgueddfa Cymru, talks to Nerys Howell about the heritage varieties of produce the Museum’s Gardening Team grow and preserve on site – including potatoes, beans and apples.
3pm-4pm - Michelle Evans-Fucci: Recipes from The Seasonal Baker
4pm-5pm - Wales’ Protected Foods
Supported by Food & Drink Wales
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