Month-long celebration of county’s food and farming

Wallops Wood Pic by Daw Langley

Hampshire Food Festival returns this summer to celebrate the county’s food and farming.

It runs from 1 July to 31 July and will feature more than 100 events.

Now in its 19th year, the Hampshire Fare-run festival has events for all tastes and budgets. On the menu this year: farm visits, vineyard tours, cookery masterclasses, pop-up dinners, tasting events, distillery and brewery tours, artisan markets and more.

Events will include:

 

Lyburn Farm cheese and vegetable tours

July 2-4, 9-11

6.30pm to 9pm, £10

A tractor and trailer ride around the farm visiting the reservoir and pumpkin fields, followed by a cheese supper.

 

Sausage masterclass with Uptons of Bassett

July 3

6.30pm to 9.30pm, £95

A hands-on sausage course during which, if time permits, attendees will make a Scottish square sausage and French crepinette.

 

Raw food pop-ups

July 10 – 12.30pm to 3.30pm, £65

July 11 – 7pm to 10pm, £65

On July 10 international raw food chef Deborah Durrant will delight diners with a field to fork five-course lunch and wine pop up at Wallops Wood Cottages.

The next evening she will be repeating the experience for a dinner.

 

Wine and cheese tasting at The Running Horse

July 25

3pm to 9pm, call for price details

Celebrate National Wine and Cheese Day with a delicious tasting menu.

 

Salami making and meat curing

July 27

All day from 10am, call for price details

Learn the principles of butchery, meat curing and salami making from the experts.

 

Sourdough workshop with Hoxton Bakehouse

July 28

Call for timings, £85 per adult

 

New Forest and Hampshire County Show

July 30 to August 1

8am to 6.30pm, The Showground, Brockenhurst

Show entrance £21 per adult

Three days of agricultural fun and entertainment, including a CLA drinks reception and awards presentation on the middle day (July 31).

 

For more information about events visit https://www.hampshirefare.co.uk/news-events/hampshire-food-festival

Picture credit: Daw Langley