The annual festival run by Forth Valley Food and Drink network, saw over 10 foodie events take place during the school October break (9-17 October).
As well as a special farmers’ market at Fintry’s Knockraich Farm, which gave locals the chance to meet some of Forth Valley’s finest food producers face to face, the festival offered opportunities to learn new culinary skills.
Gargunnock’s Old Leckie Farm teamed up with the Inn at Kippen for a cook school event demonstrating how to cook the perfect soufflé and pan seared pork, while Rox Madeira of Trossach’s Wild Apothecary passed on her top tips for fermenting veg.
Budding chefs also enjoyed a session on molecular gastronomy, trying their hand at making edible pearls, spheres and foams in West Moss-side Farm kitchen, Thornhill.
There was a nod to the nation’s growing love of sourdough too, with an online bread scoring and breading workshop with Camphill Blair Drummond’s Bakery at the Castle team.
Allanwater Brewhouse also ran a host of popular events, including a blind tasting evening featuring gins from Forth Valley and a jazz and pizza night.
Proprietor Douglas Ross said: “It was great to take part in Forth Valley Food Festival, helping showcase all that is great about food and drink locally. Thanks to all the locals and visitors who supported our events. Our festival finale and gin tasting evenings were both sold out. I can’t wait until next year!”
Live music was also menu at The Woodhouse in Kippen, where diners were serenaded by the Christie Quartet.
Festival co-ordinator Carolyn McGill said: “We’d like to say a huge thanks to everyone who came along to our annual showcase of local food and drink. From artisan producers to breweries, our region has some of the finest food and drink experiences in Scotland.”
She added: “If this year’s festival has left you feeling hungry for more, then check out the Forth Valley Food Trail on our website where you can explore and discover new places to enjoy and buy local cuisine.”
Explore the food trail here.
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