We’ve loved spending the summer all over the UK visiting you at various food festivals and events.
Here’s an overview of where we’ve been and what we’ve done.
Taste of London
This year at Taste we saw some of the hottest days of the summer, whilst our stand hosted demos from an array of industry leading chefs.
Cooking for you was Chris Wheeler from Stoke Park, Tam Storrar from Blanchette, Toby Burrowes from Elystan Street and Marianne Lumb from Marianne. Not forgetting Anna Hansen the founder of Modern Pantry, chefs from The Dead Rabbits London and Sabrina Ghayour, who has recently launched her third best selling cookbook. I’m sure you’ll agree it was a line up not to be missed! We can’t wait to see what’s in store next year.
On the 19th August, some of the team headed down to the coast of Lyme Regis where we were selling stock meters away from the sea and saw Mark Hix himself demoing with our ingredients.
Meanwhile, some more of the team were at…
BBC Good Food
Set in the beautiful Hampton Court Palace over the course of the August Bank Holiday Weekend, BBC’s FEAST was bound to be a success.
Who knew that Waitrose had their own farm in Leckford? There was no better place for them to host their first ever food festival. We sold over 50 of our Christmas hampers over the course of the weekend. Clearly people are planning ahead this year!
The weekend after that we made our way to…
September 2017 was our first year at the longest running food festival in Wales. We celebrated our attendance by not only taking our 6×3 market stall stand, but by setting up our Taste of London stand in Linda Vista Gardens where we hosted two bespoke dining experiences.
Industry leading chefs created tasting menus which highlighted Belazu ingredients. Ross Gibbens who recently opened The Wellbourne in Bristol led the pass, alongside Tommy Heaney, Josh Angus, Peter Sanchez-Iglesias and Jan Ostle.
Thame Food Festival
At our last event of the season we were joined by Masterchef finalists Three Girls Cook and re-united with Chris Wheeler, for demonstrations. The girls showed you how to use our recently awarded three starred Pomegranate Molasses in three different ways.
Furthermore, our innovation chef Josh Angus cooked for the Chef’s Long Table Banquet. He made verbena harissa cured monkfish with lemon yoghurt, pear and fig leaf oil dressing for the opening course.