Halifax Food and Drink Festival sets tastebuds tingling this weekend
The Halifax Food and Drink Festival gets started today with more than 70 stalls offering the best regional and quirky produce.
Despite some stalls still getting setting up people are already flocking to take in the sights and smells of delicious cakes and roasted meats.
It is the sixth time the festival has been held but only the second year organisers have taken it away from the Piece Hall to the streets around the Borough Market.
The two day event includes a host of cookery demonstrations from top chefs to give you hints and tips for great meals using the finest local products.
Today the list of demonstrations looks like this:
11am - Hannah Bins of Mamsy’s will be showing visitors how to make the number one food in Thailand, Pad Thai. A stir fry noodle dish with rice noodles, eggs, bean sprouts, spring onion and Mamsy’s homemade pad thai sauce.
12pm - Porcus, a small farm business nestling on the moors above Todmorden, will be demonstrating some fantastically flavoursome dishes using their range of wonderful homemade pork products.
1pm - Phil Leverington, known as The Demo Chef is a passionate advocate of local produce. He only cooks with ingredients available from the festival on the day and will be creating a number of imaginative dishes that everyone can make at home.
2pm - Discover Yorkshire’s finest fish and seafood with Chef Jason Main from The Cooking School at Dean Clough. Jason will expertly combine fresh Whitby Crab with mouthwatering Mango & Passionfruit Confit before treating spectators to the stunning tastes and textures of Wild Nidderdale Salmon with White Bean Puree & Pickled Celeriac.
3pm - Simon Dyson from La Luna will be demonstrating some wonderful dishes using venison from Round Green Farm.
4pm - Chefs from Zouk Tea Bar and Grill will be making Butter Chicken a classic Indian dish loved for its gentle spices and creamy texture.
Get yourself down to Halifax town centre for what promises to be a great weekend. It’ll taste great.