Among those who joined us for the two-day event in 2022 were festival patron Angela Gray and former Great British Bake Off contestant Michelle Evans-Fecci.
Also appearing on the Saturday were Matt Waldron, of Pembrokeshire’s renowned Stackpole Inn; Carwyn Graves known for his books on Welsh food and produce; and Ali and Kel, from the Pembrokeshire Pet Bakery, will be talking about treats for pets with a dog biscuit decorating workshop. The team from Velfrey Vineyard will also be on hand for a talk about wine.
On the Sunday there were demonstrations from Kanchi Edwards, of Kanchi’s Kitchen, on homemade Sri Lankan dishes, Angela Gray whose latest book was published that month, and Ludo Dieumegard, of the Harbourmaster in Aberaeron. Naturopathic nutritionist and writer Lucy Davies led a workshop on making kombucha.
Colin Russell, chairman of Narberth Food Festival committee, said: “We were so pleased to see some familiar faces return to the festival as well as the chance to introduce some new names and ideas along the way too.
“We had a lot to celebrate with the return of the festival after the Covid enforced break, with a great mix of demonstrations, workshops and talks on top of everything else the festival has to offer.”
Angela Gray’s Cookery School is one of the top 10 Culinary Schools in the UK, welcoming guests from near and far to immerse themselves into a culinary adventure.
A chef, food writer and broadcaster, Angela has spent 40 plus years developing her recipes, based on her extensive travels and work experiences. Her client list has included composer Lord Lloyd-Webber, Ex- First Minister Rhodri Morgan, The Welsh Assembly Government, Count and Countess Du Maigret, Count and Countess de Linburg Stirum, to name but a few.
Eleven years ago, Angela set up her Cookery School at Llanerch Vineyard, an idyllic location in the Vale of Glamorgan. She now shares her knowledge and anecdotes with those she teaches in a range of classes covering a wide variety of cuisines.
Angela is committed to promoting the wonderful produce from Wales and highlights the season’s best at her monthly Saturday Morning Kitchen events.
Her 9th cookery book ‘Just Bread’ was released in September 2022. She has been working on her 10th, book.
Former Great British Bake Off contestant Michelle Evans-Fecci grew up on a farm, where she learned the basics of cooking, baking and vegetable growing from her parents.
Michelle was known on the show for her flavoursome, colourful bakes and for championing seasonal, locally sourced and homegrown produce.
She now lives in the beautiful seaside town of Tenby with her husband Ben and their son Alfie.
Since she bought her first recipe book as a child, it has been a lifelong dream of Michelle’s to write her own. “The Seasonal Baker” is her first cookbook and is full of tasty seasonal recipes for the whole family to enjoy.
She showed her audience how to make two tasty desserts – a Raspberry, white chocolate & almond loaf cake and Blackberry & lemon Panna cotta.
Ludo started cooking from a very young age to feed his family at home as his mum was ill. He started cooking in restaurants at 15 and attended Saint Méen Le Grand Catering College before joining a catering agency in Paris who sent him to work at Maes y Neuadd in Harlech. Ludo moved down to Cardiff as pastry chef in 2AA Rosette restaurant, Le Gallois, before meeting his wife and moving to west Wales and Llys Meddyg, Newport, and his first stint at the Harbourmaster, Aberaeron.
New venture Ludo’s at the Coopers in Newcastle Emlyn followed as did an appearance on TV’s Masterchef The Professionals, where he made it through to the last eight.
He has been head chef at the acclaimed Harbourmaster for the last nine years, and during lockdown worked with Hybu Cig Cymru making videos promoting Welsh meat which ties nicely in with his passion for good food and inspiring people to try something different.
Matt started his career in a small country house hotel named Glen yr Afon in Usk, completing his apprenticeship in cooking. His interests in food science lead him to complete a degree in culinary arts and food science in the University of West London. Staying in London Matt worked through some very established restaurants with Helene Darroze at The Connaught Hotel being his most influential.
Working so closely with Helene influenced Matt greatly, her philosophy of using the very best seasonal products and treating them with respect and care has become a bed rock of Matt’s cooking style. Two and a half years there it was time to come back to Wales, working as Sous Chef at Restaurant James Sommerin in Penarth from the opening of the restaurant until it gained a Michelin Star taught him a lot about running a restaurant and all that comes with the territory.
After completing his time there, he then moved on to work for Gareth Ward at Ynyshir, which holds a Michelin Star and 5 AA Rosettes. In Autumn 2018 Matt was appointed Head Chef of Park House Restaurant, Cardiff. Matt’s style of cooking is based on exquisite flavour using Welsh produce from the coasts and off the mountains. He has cultivated strong relationships with farmers and works closely with small local suppliers which gives him the ability to handpick the produce to ensure it’s the best he can get his hands on.
Matt returned back to Pembrokeshire summer 2019 taking on the position as Head Chef at the renowned Stackpole Inn. Bringing his style, experience to create dishes based on local seasonal produce, showcasing the very best Pembrokeshire has to offer.
Carwyn is the author of ‘Welsh Food Stories’ and the bestselling ‘Apples of Wales’ and was instrumental in establishing the national collection of Welsh varieties at the National Botanic Garden of Wales.
Passionate about culture and food, he lives in Carmarthen with his family and a growing veg garden and is currently writing a new book on the Welsh landscape, past and future.
He has opened up the rich and often overlooked heritage of Welsh food, and the diverse traditions that have survived to the present or are experiencing a long overdue renaissance.
From Kandy, Sri Lanka, Kanchi came to the UK in 2005 for a degree in marketing before working in the charity sector. She moved to Wales in 2008 with her husband Michael and, deciding to stay home with her boys, started thinking about what would fit around their children.
‘Kanchi’s Kitchen’, making authentic Sri Lankan cuisine, was the result. She has catered several pop-up events and also does private catering for family gatherings and parties.
Her fortnightly banquet meals and street food, especially Banana leaf parcels, are very popular.
She has been giving cooking lessons and various pop-ups where she serves delicious street food.
This family-run, low intervention vineyard, is situated in the beautiful Pembrokeshire countryside, 10 minutes’ drive from Narberth. From 4,000 vines they produce an award-winning range of premium quality sparkling and still wines. At the festival the team will talk about how the vineyard was established, and how the wines are produced, focussing on the traditional (or Champagne) method used to create their Cuvée Reserve 2019 and the natural, skin contact, oak ferment used to produce the beautiful ‘Naturiol’ 2021.
Ali and Kel set up The Pembrokeshire Pet Bakery in 2021 to create fun, tasty and nutritious treats for pets and their bakery is now shipping orders all over the UK.
From paw-sonalised biscuits to Pup-Cakes, Dog-Nuts to Woofles they have your four-legged friends covered for every occasion.
Having recently moved into their first shop premises, they are currently busy planning a grand opening for Saturday, October 1st. The shop is shared with two other doggy businesses raw dog food supplier Raw4Dogs and luxury dog groomer Shampooches.
At the festival they offered a chance to decorate a dog treat to take home.
She says: “I am a naturopathic nutritionist, writer and sound healer.
“When it comes to food, I don’t believe in compromising on taste or health, so my passion is making healthy food taste great (which I’ve proven to be possible with my two Great Taste Awards!)
“Years ago I noticed there was a gap that needed bridging between the consultation room and the kitchen, which is why I began teaching cookery; particularly fermentation and healthy treats.
“Always on a mission to bash down the many untruths we’re conditioned to believe, I love showing people how for example, cake, chocolate, sweets and puddings do not need to be detrimental to health, neither do they need to taste like lentils and cardboard just because they’re healthy… Also that fermented foods and drinks are nowhere near as complicated as many books, blogs etc. would have us believe.
“Many of my recipes can be found on my website, and although the focus of my work is expanding, I still love to run workshops at food and other festivals.”
She showed participants how to make kombucha; a fermented, fizzy, sweet, soft drink, bursting with good bacteria said to help improve gut health (and consequently the health of the rest of the body).
