INTERVIEWS AND MASTERCLASSES
Join us on Sunday for a full programme of thought provoking interviews and interactive masterclasses hosted at both the Auditorium, (Arnolfini) and also at The Fish Tank, (Salt & Malt).
£30 ticket (+ booking fee) includes:
Access to all Sunday interviews and masterclasses
Breakfast provided by Yeo Valley
Please note that masterclasses in The Fish Tank (Salt and Malt) are limited capacity and is on a first come first served basis.
Admission to The Sourdough Exchange is not included in this ticket.
Fermented Foods: Have they got a place at your table?
Plus Ferment Show & Tell, Q & A
Immerse yourself in the hidden world of microbes with fermentation expert and self-confessed kefir maven Dr Caroline Gilmartin. In this whistle-stop tour, she will be demonstrating how easy it is to incorporate fermented foods deliciously into your diet; Kefir, Kombucha, Kimchi, Sauerkraut, Vinegar, Miso – we’ll cover them all. Inexpensive, nutritious and delicious, fermented foods deserve a place in everyone’s kitchen and we’ll explore the reasons why; heath, nutrition, flavour, tradition, sustainability are just a few of them.
Have you fermented something delicious that you’re keen to talk about? OR perhaps you’re worried that something’s gone horribly wrong and you’d appreciate some insights? Do bring a jar, or come armed with a question on anything fermentation or gut health related and she will do her best to answer.
Dr Caroline Gilmartin is a Bristol-based fermentation specialist with a PhD in microbial genetics. After moving away from science into health service management and then holiday cottage management, a serious illness in 2014 led a friend to give her some milk kefir grains to aid her recovery reawakening her interest in microbiology and setting her on the path to where she is now.
She runs Every Good Thing, a Bristol fermented foods business formally making kefir and kimchi for local shops now running fermentation workshops both in-person and online teaching gut health and fermentation techniques to everyone from complete beginners to professionals. She’s the author of two books: Fermented Foods: A Practical Guide (2020), a well-regarded introduction balancing accessible science with recipes, and the follow-up Vinegar: The Complete Guide to Making Your Own. She’s also active on Substack and Instagram, where she shares fermentation science and demos, and is a member of both the Guild of Food Writers and the Fermenters Guild.
Arnolfini, Auditorium
9:00am, Sunday 27th September
Masterclass - Offal Butchery
With HG Walter Butchery and Josh Eggleton
Break down whole lamb. Talk about provenance Launceston, Devon and Cornwall. Breed, what we look for, seasonal changes.
Turn into primals (shoulders, legs, best end), then break down further; boneless shoulder, boneless leg, French trimmed rack, cannon).
Show the different offal cuts. Explain what we can do with them.. Josh will cook and share faggots
The Fish Tank, Salt & Malt
9:30am, Sunday 27th September
Masterclass IN Food Writing
With Meg Houghton-Gilmour
Food is a lens through which we can explore history, politics, class, memory, technology and the environment. It touches every aspect of our lives. It can bring joy, it can bring horror. Everyone has a food story, and we believe that the more people there are sharing ideas about food, the better. This masterclass, led by Meg Houghton-Gilmour from The Bristol Sauce with support from freelance journalist Hugh Thomas (The Guardian, Time Out), is here to help kickstart your food writing journey and help you get paid for your work.
How to start writing about food is a one hour masterclass for anyone looking to start writing - be that chefs looking to put pen to paper, students looking to specialise, or just people with an idea who can string a sentence together - to guide you through how to get going. We will cover why food writing is important, the types of food writing, the history and future of the genre, who to write for, how to pitch them and how to develop your ideas. You’ll be left inspired, connected and supported with practical next steps. Join us
The Fish Tank, Salt & Malt
11:00am, Sunday 27th September
The evolution of restaurants
An Interview with Pete Sanchez, Gareth Ward & Josh Eggleton
Three chefs. One brutally honest conversation about where fine dining’s been, where it’s heading, and whether hospitality as we know it can survive what’s coming next.
Peter Sanchez-Iglesias put Bristol on the culinary map Michelin-starred Casamia, then Paco Tapas, built up alongside his late brother Jonray from their parents’ family trattoria. He’s since closed both Bristol sites but now leads the kitchen at Gareth Ward’s Gwen.
Gareth Ward is chef-owner of Ynyshir in rural mid-Wales two Michelin stars, five AA rosettes, and regularly named among the most exciting kitchens in the country. County Durham-raised, trained under Aaron Patterson and Sat Bains, he’s built a reputation for punchy Japanese-inflected cooking, dry-aged meat, and a restaurant that runs more like a house party than a dining room.
Josh Eggleton MBE made his name at The Pony & Trap in Chew Magna, one of the few pubs in Britain to hold a Michelin star, before evolving into the Pony Chew Valley. Now a multiple site restaurateur he’s spent the last few years turning that same energy toward food justice with Team Canteen and The Antibanquet and hospitality’s next generation training & mentoring at his cookery school & in his kitchens.
Expect a warm & frank conversation between three friends who have grown up together running their restaurants for the past 25 years.
Arnolfini, Auditorium
11:30am, Sunday 27th September
Interview with George Lamb (Wild Farmed)
An armchair conversation with George Lamb about the extraordinary Wildfarmed journey.
George Lamb - Wildfarmed, Co-Founder
Having spent the first half of his career working in the entertainment industry, George began a new chapter in 2012 determined to use his energy and influence to make a positive, meaningful and lasting impact on society. George founded the life-skills education programme, GROW, that works in schools and communities to promote mental and physical wellbeing as well as a more hands-on relationship with nature.
After a chance meeting with Andy Cato, followed by time spent on the farm, in 2018 George co-founded Wildfarmed alongside Andy and Edd Lees. George is passionate about improving people’s understanding and connection with the food system to help drive positive, lasting change in the way food is produced, distributed and consumed.
Chaired by Jenny Chandler
Arnolfini, Auditorium
2:30pm, Sunday 27th September
Blood, Guts & Black Pudding
Blood, Guts & Black Pudding – Ireland’s Dying Art of Blood as Food is published by Nine Bean Rows in Ireland www.ninebeanrowsbooks.com
Instagram: @flavour.ie
Book Talk & Tasting with Kate Ryan and Josh Eggleton
They’re bloody delicious and we’ve been eating them for centuries, but what exactly are black puddings and why should we be worried about them disappearing forever?
Bristol-born, Ireland-based award-winning food writer, Kate Ryan, is the author of Blood, Guts & Black Pudding – Ireland’s Dying Art of Blood as Food, a new book that lifts the lid on the many ways these darkly delicious foods have been cooked, eaten and enjoyed from 1st century to the present day across the British Isles.
In conversation with Michelin-chef, Josh Eggleton, Ryan will dive into why recipe underpins the many styles, flavours and textures of puddings and how these differences can be the defining mark of a maker. Find out why fresh blood black puddings are under threat of disappearing forever, and how chefs can play a role in reviving one of our oldest foods and food crafts.
Expect a live demo of Eggerton’s famous Hodge Podge pudding with tastings, and a post-talk book signing with Ryan.
The Fish Tank, Salt & Malt
4:00pm, Sunday 27th September