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Better Food Journey: A Ploughman’s Day Out - the story of cheese and beer
Bristol is playing host to a major foodie extravaganza this Spring, Bristol Food Connections Festival (1st-11th May 2014). This is the coming together of several major events, including Eat Drink Bristol Fashion, BBC Food and Farming Awards, Bristol Good Food Awards and a major explosion of events around the city. Don’t forget, next year we’re European Green Capital, so we’d better get used to the spotlight …
To celebrate, the Better Food Company have tailored a series of food journey days into the wild, wild west country to follow the process of food from field to dinner plate. These unique day trips have been designed to give people the opportunity to see where their food comes from, how it is produced and to learn all about the processes involved. Our three day trips involve:
1. A Ploughman’s Day Out – the story of cheese and beer (Saturday 3rd May)
2. Sheep Farming – from field to fork (Wednesday 7th May)
3. Our Daily Bread – from wheat field to bakery (Saturday 10th May)
Over 18s only due to brewery visit. Includes refreshments, lunch, cheese and beer tasting
Places very limited, so please book early to avoid disappointment
The Ploughman's Day Out...
The morning starts with a tour of the barley fields of Calmsden Farm near Cirencester, a family run affair of about 2,000 acres. They grow two different types of barley - Maris Otter for the specialist bitter market and Concerto for the lager or distillery market. Though not organic, the farm is in an agri-environment scheme (Higher Level Scheme - HLS) with a focus on enhancing habitats for farmland birds, bumble bees and rare arable plants.
Our next stop? The Ravenhills of Minchinhampton, Gloucestershire, at their organic dairy. They’ve been producing their award-winning range of Woefuldane cheese for nearly 20 years, and it really is a family affair.
This part of the day includes meeting the dairy herd in the field, a tour of the dairy, a quick lesson in cheese-making and a cheese-tasting session.
Stroud Brewery’s Founder and MD Greg Pilley shows us round the brewery, with some beer tasting thrown in for good measure. You can see the process of beer making from the arrival of the malted grains to the pouring of the golden nectar… We’ll also enjoy some stone-baked Ploughman-inspired pizzas at the brewery’s restaurant, made with Shipton Mill sourdough flour, Lye Cross cheese and other local ingredients.
And if there’s time, we’ll pop down the road to enjoy some Winstone Ice Cream, made from Woefuldane milk. You can carry goodies home in bags kindly donated by Triodos Bank.
When & Where
Organic, local, ethical - that's us in a nutshell. Our aim is to build a better, fairer food community. That means fairness for all in the food chain, including animals, farmers and producers, as well as our staff and most importantly, our customers.