Introduction
Imagine a bustling food festival where the aroma of spices and grilling vegetables fills the air. Amid the excitement, a crowd gathers at a demo kitchen stage – but they’re not just there to watch a celebrity chef cook a fancy dish. They’re watching in awe as a chef transforms “leftover” vegetable trimmings into a savoury broth, or breaks down an entire lamb carcass to use every morsel from nose to tail. These sustainable cooking demos are turning abstract concepts of sustainability into tangible, tasty reality. By showcasing low-waste food prep and nose-to-tail (and root-to-stem) cooking, festivals around the world are educating and inspiring their audiences to value every scrap of food. This article delves into how forward-thinking festival producers can incorporate sustainable cooking demonstrations into food festivals – making sustainability engaging, practical, and memorable for attendees.
Why Sustainable Cooking Demos Matter at Food Festivals
Sustainability is no longer a buzzword – it’s a growing expectation among festival-goers and communities. Food festivals, in particular, are ideal platforms to highlight sustainable practices because food is something everyone connects with. Demonstrating low-waste preparation techniques and nose-to-tail cuisine in a live setting has a powerful impact. It’s one thing to tell people about reducing food waste; it’s another to show them exactly how it’s done, in real time, by turning what might be kitchen scraps into delightful dishes.
Low-waste cooking focuses on using ingredients efficiently with minimal discard. This might involve using vegetable peels, stems, and “ugly” produce that might otherwise be thrown away, or repurposing leftovers creatively. Nose-to-tail cooking is a similar philosophy applied to animal products – using every edible part of an animal so nothing goes to waste. Both approaches honour the true value of food, respecting the resources and effort that went into producing it. When festival attendees see these approaches in action – and get to taste the results – sustainability becomes more than an abstract ideal; it becomes tangible. The food festival setting, buzzing with energy, is the perfect place to drive home the message that sustainable food can be fun, delicious, and accessible.
Importantly, sustainable cooking demos also align with the educational and community-building aspect of festivals. Many traditional cuisines have long practiced nose-to-tail and low-waste cooking out of necessity or cultural respect. (For example, certain regional dishes in India and Southeast Asia use every part of an animal or plant, reflecting a heritage of zero-waste cooking (www.thehindu.com) (www.thehindu.com).) By highlighting these techniques, festivals not only teach practical skills but also pay homage to culinary traditions and the wisdom of past generations.
Low-Waste Food Preparation: From Theory to Festival Stage
One of the core themes to showcase is low-waste food preparation – essentially, doing more with less. On a festival demo stage, this concept comes alive through creative techniques that turn potential waste into star ingredients. Chefs might demonstrate how to make stock from vegetable peels and meat bones, whip up a pesto from carrot tops, candy some citrus rinds for dessert, or bake a “day-old bread” pudding that tastes gourmet. The goal is to show attendees that ingredients many people toss out can actually be the makings of delicious new dishes.
For instance, some festivals organise interactive sessions where audiences learn how to rework leftovers or commonly discarded items. A great example is the global “Disco Soup” movement, where communities come together to chop surplus vegetables and cook a big pot of soup – all while enjoying music and camaraderie (www.slowfood.com). This idea, born from the Slow Food Youth Network, has even been incorporated into festival atmospheres: guests physically participate in turning food waste into a shared meal, making sustainability a hands-on celebration. On a smaller scale, a food festival might host a “Zero-Waste Challenge” demo, inviting a local chef to create a meal from grocery items that are often wasted (think bruised fruits, misshapen veggies, stale bread). These dynamic presentations get people talking and thinking: “I could do this at home!”
Real-World Example: Zero-Waste Cooking in Action
Sustainable cooking demos focusing on low-waste have popped up in festivals and events worldwide. In Melbourne, Australia, for example, the Darebin City Council ran a Zero Waste Cooking Demonstration in partnership with a local sustainability group, teaching attendees how to plan meals and cook creatively to use up all their groceries (www.fusedarebin.com.au). The session was so popular it sold out in advance, indicating how hungry the public is for this knowledge (www.fusedarebin.com.au). At larger events like sustainability expos, low-waste cooking is taking center stage too. During the Sustainability Expo 2023 in Bangkok, the food festival segment featured celebrity chefs from Iron Chef Thailand and MasterChef demonstrating zero-waste cooking techniques for the crowd (www.bangkokpost.com). Visitors watched these chefs cook dishes using every part of their ingredients – one chef even presented a shrimp wonton soup where the shrimp were sustainably farmed in a closed-loop system and every element of the broth was utilized fully (www.bangkokpost.com). By witnessing famous chefs embrace low-waste methods, attendees could see that cutting down on waste is not only responsible – it’s entirely achievable and delicious at the highest levels of cuisine.
Festival producers should take note: incorporating a low-waste demo can bring valuable partners and content to your event. You might collaborate with local environmental organizations or “ugly produce” suppliers to source ingredients that would otherwise be discarded. Some festivals have partnered with food rescue organizations to retrieve surplus produce from markets, then showcased them in cooking demos to literally “rescue” that food in front of the audience. Not only does this reduce the event’s environmental footprint, it creates a compelling story for media and attendees alike.
Nose-to-Tail Cooking: Honoring Whole Animal Cuisine
Hand-in-hand with low-waste vegetable prep is the concept of nose-to-tail cooking for animal-based cuisine. Nose-to-tail demonstrations at festivals shine a light on using the entire animal – from the most prized cuts to the often-overlooked offal (organs, bones, etc.). These demos are not just about novelty; they teach respect for the animal by wasting nothing, and they introduce festival audiences to new flavours and nutritional value that lies in lesser-used parts.
A nose-to-tail demo often involves a skilled butcher-chef showing how to break down a carcass and explaining the culinary uses of each part. This can be a truly captivating sight at a food festival – it’s educational theatre. Attendees learn how a pork shoulder differs from a loin in texture and best use, or how to turn beef bones into gelatin-rich broth and marrow butter. And when the cooking begins, people discover that dishes made from off-cuts can be as delectable as the prime fillet (sometimes even more so!).
Real-World Example: Nose-to-Tail on Stage
There have been excellent examples globally where festivals and food events championed nose-to-tail cooking. In Belfast, Northern Ireland, an event called “Unlocking the Potential of Nose-to-Tail Cuisine” brought together some of the city’s top chefs to demonstrate using every part of the animal (www.businesseye.co.uk). Renowned local chefs Niall McKenna and Danny Millar led a live butchery and cooking demo, walking the audience through the breakdown of a locally sourced lamb and how to utilise each cut – from shoulder and loin down to organ meats (www.businesseye.co.uk). This festival-backed event not only tackled the topic of food waste, but also celebrated local farmers and the full “provenance” of the ingredients (www.businesseye.co.uk). Attendees left with a deeper understanding of butchery, cooking, and an appreciation for parts of the lamb they might never have considered eating before.
Meanwhile, in Johannesburg, South Africa, a Slow Food “Eat-In” event turned nose-to-tail cooking into a friendly competition. Ten chefs each had to prepare a different cut from a whole Nguni cow to showcase the nose-to-tail philosophy (www.eatout.co.za). Festival-goers sampled dishes from cheek terrine to oxtail stew and even crispy tripe, discovering new tastes. Notably, the festival organizers found that the offal dishes were the first to run out, as curious attendees rushed to try these rarely celebrated parts (www.eatout.co.za). It became a conversation starter – people talked about flavor, texture, and tradition, and the event sparked diners to rethink what “scraps” and “organs” could be in cuisine. The success of this nose-to-tail challenge – which also directed its proceeds to a local farmers’ school program (www.eatout.co.za) – showed that when presented in an engaging way, sustainable practices can truly capture the public’s imagination (and palate).
Another dimension of nose-to-tail is extending the idea to plant-based cooking, often called “root-to-stem”. Festivals with a predominantly vegetarian audience or focus can showcase how to use whole plants. For example, a chef might demonstrate using broccoli stalks (not just the florets) by shaving them into a salad, or turning watermelon rinds into pickles. The principle is the same: use it all. Even vegan and vegetarian food festivals have gotten on board – they highlight recipes where every part of a vegetable or fruit is utilised, proving that zero-waste isn’t just for omnivores. In the big picture, nose-to-tail and root-to-stem demos convey a powerful lesson: food is too precious to waste any part of it.
Making Sustainability Engaging and Educational
The true power of sustainable cooking demos is how they turn education into entertainment. Festival attendees don’t want to be lectured at – but they love a good show and a story. A talented chef or presenter will weave in the why behind each sustainable practice as they cook. They might explain, “We’re using these carrot peels for stock because there’s tons of flavour and nutrients in the skin – plus, it saves money and food waste.” Attendees get tips they can use at home, and they see (and smell, and taste) the immediate payoff.
To maximise engagement:
– Keep it interactive: Encourage chefs to ask the audience questions (“Who has cooked with beet greens before?”) or even invite a volunteer up to help stir a pot or season a dish. Interaction keeps people invested.
– Offer tastes: If health codes and logistics allow, let the crowd sample the finished product. There’s nothing like tasting a delicious stew and learning it was made largely from ingredients that usually end up in the bin – it’s an aha moment for many.
– Visual impact: Use clear bowls or trays to show the “waste” ingredients at the start (a bowl of vegetable scraps, fish heads, etc.), and then show the dishes that result. The transformation is often dramatic and drives the point home visually.
– Storytelling: Have the demonstrator share anecdotes – perhaps how their grandmother always made use of leftovers, or how in wartime people learned to be resourceful with food. These stories create an emotional connection, making the demo memorable.
– Cultural tie-ins: Linking sustainability to cultural heritage can be very effective. For example, showcasing a traditional recipe (like a nose-to-tail stew or a bread pudding using stale bread from, say, Italian or Mexican cuisine) emphasizes that these practices have been around for ages and are part of our collective wisdom.
Additionally, consider providing take-home resources. A simple idea is to hand out recipe cards or downloadable links for the dishes demonstrated, including notes on the sustainable techniques used. This way attendees leave with more than just a memory – they have the knowledge to try it themselves, spreading the impact of your festival’s message into their own kitchens.
Practical Tips for Festival Producers: Planning Sustainable Cooking Demos
Organizing a successful sustainable cooking showcase requires coordination and foresight. Here are some practical considerations for festival organizers to ensure these demos run smoothly and effectively:
1. Choosing the Right Talent and Partners
Selecting the right chefs or presenters is crucial. Ideally, you want individuals who are not only skilled in nose-to-tail or low-waste cooking, but also engaging communicators. Look for chefs who are passionate about sustainability – many up-and-coming chefs around the world build their brand on ethical cooking, and even some culinary celebrities are pivoting to this space. For example, Chef Massimo Bottura (of Osteria Francescana in Italy) famously launched a project to cook gourmet meals from supermarket waste to feed the hungry, and chefs like Dan Barber in the US ran pop-up restaurants like “WastED” focused on waste-based cuisine. While you might not get a global superstar at your festival, seek out local champions of sustainable cooking – they often jump at the chance to share their mission.
Consider also partnering with organizations or initiatives for content and credibility. Slow Food chapters, urban farming groups, or zero-waste lifestyle advocates could co-host demo sessions or provide expert MCs to narrate the demo. Involving non-profits or educational groups can lend authority to your program and even help with outreach (they’ll likely promote the event to their followers).
2. Plan the Logistics of a Demo Kitchen
A demo at a festival is essentially a mini cooking show – and it has technical needs. Ensure your venue can accommodate a proper cooking station. This includes:
– Equipment: a portable stove (with fuel or electrical hookup, and appropriate safety gear like fire extinguishers on hand), prep tables, cutting boards, knives, pots, pans, and a microphone for the chef.
– Audio/Visual: Good sound system so the audience can hear the presenter’s explanations. If it’s a large crowd, consider a mirror rig or video screen so people can see what’s happening on the tabletop.
– Ingredients and Storage: Coordinate refrigeration or coolers for any perishable ingredients the chefs will use, especially if dealing with raw meats for nose-to-tail demos. Also have a plan for hygienic storage of pre-prepared components.
– Waste Stations: This is a sustainability demo – make sure to practice what you preach. Set up clearly labeled bins for compostable scraps, recyclables, and trash. Show that even the demo itself produces minimal waste. (If you really want to impress, you can even arrange to have the compostables from the demo taken to a local compost facility or community garden, and mention that on stage.)
– Safety and Permits: Check local regulations. Cooking in front of an audience may require health department permits, fire department clearance for open flames, and so on. Ensure the chef has any food handler certifications if you’ll be serving samples. If doing butchery, handle it with care – have appropriate sanitation and keep children at a safe distance if it might be graphic for them.
Also, schedule sufficient time for each demo, including setup and cleanup. You don’t want a rushed presentation – it takes time to break down an animal or explain zero-waste tips thoroughly and compellingly. Pad in extra minutes for audience Q&A; often people have lots of questions after seeing these techniques.
3. Source Ethically and Locally
The sustainability message will ring hollow if the ingredients on stage aren’t sourced thoughtfully. Work with local farmers, butchers, fishermen, and produce co-ops to get the demo ingredients. Using a locally raised animal for a nose-to-tail demo, or organic “seconds” (slightly imperfect produce) from nearby farms for a low-waste demo, ties directly into promoting local food systems. It also reduces the carbon footprint of transporting ingredients. Give shout-outs to these suppliers during the demo – it gives them credit and shows the audience the community network behind the festival.
In some cases, you might obtain ingredients that are actually saved from waste. Perhaps a bakery donates day-old bread, or a market vendor provides surplus veggies they didn’t sell. This can be a cost-saving for the festival as well. Ensure any such ingredients are still safe to eat (no one wants food poisoning in the name of sustainability!). With proper care, “rescued” ingredients can be perfectly fine and make the demo even more impactful by showing real-life waste reduction.
4. Audience Involvement and Inclusivity
Think about the audience demographic for your festival and tailor the demos accordingly. A family-oriented food festival might incorporate a kids’ sustainable cooking class – for example, making smoothies or fruit kebabs from slightly bruised fruit, to teach children about food waste in a fun way. At a high-end gourmet festival, you might opt for a butchery masterclass or a fermentation workshop using scraps (like making pickles from leftover cucumber ends) – something more in-depth for foodie enthusiasts.
Encourage questions from the audience. Some festivals set up a small Q&A mic or have a moderator roam with a wireless mic so audience members can ask the chef things like “What’s the best way to use broccoli stems?” or “How do you clean and prepare tripe?”. This turns a one-way demo into a two-way learning experience.
Inclusivity also means acknowledging different dietary preferences. If your festival caters to vegans or vegetarians, ensure at least some sustainable cooking demos are plant-based (focusing on root-to-stem, whole-grain usage, fermentation of surplus produce, etc.). If it’s a general food festival, try to balance demos – maybe one day a nose-to-tail roast, next day a zero-waste vegan cooking showdown – to engage a broad audience. By doing so, you show that sustainability is for everyone.
5. Storytelling and Marketing the Message
From a production standpoint, simply having these demos is half the battle – you also need to market them so people know about these unique offerings. Promote the sustainable cooking demos as highlight events in your festival schedule. Use enticing language in your marketing: for example, “Don’t miss Chef Maria’s Trash-to-Treasure Cooking Demo at 2 PM, where she’ll turn kitchen scraps into a gourmet feast!” Such descriptions arouse curiosity and signal that something special is happening.
On social media, pre-festival, you can share behind-the-scenes looks: a short video of the chef talking about what they’ll demo, or infographics about food waste facts (“Did you know X tonnes of food are wasted yearly? See how we’re tackling this at the festival.”). During the festival, consider live-streaming a portion of the demo or posting quick clips of the most exciting moments (the “wow” moments like flaming a dish made of leftovers, or the chef holding up an unusual cut of meat and explaining it). These can go viral and also serve as great content for post-event promotion.
Remember to loop in media and press where possible – the press loves human-interest angles like sustainability and community impact. A local newspaper or blogger might run a story on how your festival is fighting food waste via cooking demos. That kind of coverage not only boosts your festival’s profile but also spreads the sustainability message to a wider audience.
And since you’re likely managing ticket sales and attendee engagement, leverage your ticketing platform to amplify the message. Modern platforms (like Ticket Fairy, which offers robust event marketing tools) allow you to send updates and highlights to ticket holders. You could send a pre-event email through Ticket Fairy to all attendees highlighting the sustainability features: “We’re proud to offer special Sustainable Cooking Demonstrations this year – bring your questions and appetite to the Green Stage at noon!” This prepares and excites your audience to take part. Post-event, you might even use the platform’s analytics to see how popular the demos were (e.g., did a lot of people select a free add-on ticket for the demo, if you offered that, or did social media engagement spike during that time). Such data helps in planning future editions.
6. Budgeting and Sponsorship Considerations
While sustainable cooking demos are educational, they can also attract sponsorship and save costs in certain areas:
– Sponsors: Eco-friendly brands (kitchenware made from recycled materials, organic food brands, local farms, compostable plate manufacturers, etc.) may love to sponsor these sessions. They get to align with a positive message. For example, a sustainable cookware brand might equip your demo stage in exchange for some publicity. Or a local farm co-op might sponsor the “Farm-to-Festival Sustainable Cooking Stage”.
– Cost management: Using otherwise wasted ingredients can actually be cost-effective. You might spend less on demo ingredients if some are donated surplus. However, allocate budget for the necessary infrastructure (equipment rental, fuel, cleaning supplies, etc.) and for honorariums or fees for your presenters. The investment is usually worth it given the added value these demos provide to your festival’s program.
– Returns: Consider the long-term returns – a well-executed, meaningful demo can boost your festival’s reputation, potentially increasing attendance in future years and attracting grants or funding for cultural/community programming. Some government or nonprofit grants exist for educational programming; a sustainability demo could qualify, especially if you partner with a local environmental group or community college.
7. Risk Management and Contingency
Every live demo comes with risks to plan for. Have a safety plan in case of accidents (a cut, a small fire, etc.). Ensure a first-aid kit is nearby and staff are trained in basic emergency response. If your demo includes raw meat handling and public tasting, be extremely strict on food safety (gloves, sanitation, proper cooking temperatures). The last thing you want is an illness outbreak due to undercooked food samples.
Contingency planning is also key. What if your star chef falls ill last minute? Perhaps have a backup local chef who can step in, or at least have a solid outline so the stage host can improvise something (even if it’s a pared-down demo or an interactive talk). What if your demonstration is outdoors and it rains? Have a tent or indoor backup space ready, because if people are really interested they will follow the demo under shelter rather than miss it. Also, manage the crowd – if a demo is wildly popular, make sure the area isn’t overcrowded to the point of safety hazard. Use volunteers or staff to help with crowd control and ingredient handouts.
Finally, consider cultural sensitivity. Nose-to-tail demos might be uncomfortable for some (e.g., not everyone is ready to see a whole carcass being butchered). Clearly communicate what the demo entails in the program so attendees can choose what aligns with their comfort level. You might even provide a gentle disclaimer or have a more closed-off area for butchery demos so people aren’t caught off guard. Balancing openness with respect for diverse audience sensibilities will keep the experience positive for all.
Successes, Challenges, and Lessons Learned
As an experienced festival producer sharing wisdom, it’s worth noting that not every experiment will go perfectly – and that’s okay if you learn from it. Some festivals have triumph stories where sustainable demos became a defining feature of the event, while others hit obstacles that provide valuable lessons.
On the success side, many producers report that audience feedback is overwhelmingly positive for these demos. People often comment that they “learned something new” and appreciate the festival “having a conscience.” Festivals like Toronto’s “Waste Not, Want Not” (hypothetical example) garnered extensive media coverage and community goodwill by showing how restaurant chefs repurposed waste; this kind of positive PR is marketing gold. Additionally, communities have been built around these ideas – for instance, after a festival’s sustainable cooking workshop, participants might start a local zero-waste cooking club or at least continue the conversation on social media, extending the festival’s impact year-round.
However, challenges can include:
– Initial hesitation or squeamishness: Not everyone will be on board immediately. One festival noted that when they first introduced a nose-to-tail demo, a portion of the crowd kept their distance, possibly uneasy about the butchery aspect. The solution was to double down on explanation and storytelling – demystifying the process, and reminding the audience that this is how our ancestors ate and how many traditional cultures still cook (with respect and none of the animal wasted). By the end, even skeptics often come around when they smell and see the final dish.
– Logistical hiccups: Perhaps a generator failed, or the compost bins overflowed, or the demo ran long and delayed the next act. These operational issues are normal festival challenges. The key is thorough planning, rehearsal if possible, and a flexible schedule. If you anticipate that a sustainable demo might run long because of Q&A, schedule a buffer before the next stage activity.
– Measuring impact: It can be tricky to quantify how much difference your demo made. Did it actually reduce festival waste? Did attendees change habits? While you might not measure this directly, you could use proxies: count how many people attended the demo, or conduct a short post-event survey asking if they learned something useful. One creative idea is to set up a “pledge wall” in the festival grounds where people can pin a note or sign a board saying what sustainable kitchen practice they’ll try at home. Seeing hundreds of pledges (“I will start composting” or “I’ll cook nose-to-tail at my next BBQ”) provides a visual testament to the demo’s impact.
Every challenge is a chance to improve. If a certain approach didn’t resonate with your crowd, tweak it next time. Perhaps the issue was timing, or the presenter’s style, or simply the need for more promotion so that more of the interested audience found their way to the demo. Continuous improvement is key – sustainability itself is a journey of progress, and so is programming it into your festival.
The Bigger Picture: Festivals Driving Change
By integrating sustainable cooking demos, food festivals can position themselves at the forefront of a positive change in society. It’s not just about that one event day; it’s about shifting mindsets. When people see how much fun and flavour can be had while doing the right thing for the planet, it can spark lifestyle changes. Festivals have an almost unique power to influence because they combine community, culture, education, and entertainment in one.
Consider that food waste is a global issue – roughly one-third of all food produced is wasted. Festivals that address this head-on, even in small ways like a single cooking demo, become part of a larger movement towards food sustainability. There are even entire events devoted to this mission, like the public feasts known as Feeding the 5000, where thousands are served meals made from ingredients that would have been wasted (feedbackglobal.org). While your food festival might not be solely about zero-waste, by hosting cooking demos that champion sustainability, you contribute to the ripple effect of awareness and action.
Moreover, younger generations (Millennials, Gen Z) often choose experiences that align with their values. Demonstrating an authentic commitment to sustainability can make your festival more attractive to these audiences. It shows that your event is forward-thinking and responsible, not just a party for indulgence. That said, the approach we’ve discussed ensures it’s still very much a party – just one where we celebrate in smarter ways.
Finally, don’t forget to celebrate your own team and efforts in doing this. It’s no small feat to incorporate extra programming and logistical steps to prioritize sustainability. When you do wrap up the festival, take a moment in your team debrief to acknowledge that, say, “We diverted X kilos of food from waste through our demos” or “We taught X number of people how to cook more sustainably.” Those are big wins! They can reinvigorate your passion for festival production and inspire others in the industry.
Key Takeaways
- Sustainable cooking demos make sustainability tangible – Attendees can see, smell, and taste low-waste and nose-to-tail techniques in action, which is far more impactful than abstract advice.
- Plan demos around low-waste prep and nose-to-tail concepts – Feature chefs who can turn food scraps into delicacies and use whole animals or plants. This educates attendees on respecting every ingredient.
- Real-world examples show it works – From Belfast’s nose-to-tail butchery demos (www.businesseye.co.uk) to Bangkok’s zero-waste chef showcases (www.bangkokpost.com), festivals globally have successfully engaged crowds with sustainable cooking content.
- Logistics and authenticity are key – Set up a proper demo kitchen with necessary equipment and safety measures, source local and ethical ingredients, and visibly manage waste (compost and recycle during the demo) to walk the talk.
- Engage and inspire the audience – Use storytelling, interactives, and tastings to involve attendees. Encourage questions and provide take-home tips or recipes so people can implement changes in their own lives.
- Tailor to your festival and audience – Whether it’s a small community food fair or a large international festival, scale the demos appropriately. Consider cultural context and dietary preferences (include plant-based demos, etc.) to include everyone.
- Promote the initiative – Market these demos as special events in your festival program. Use your ticketing platform (e.g., Ticket Fairy) and social media to highlight your festival’s commitment to sustainability – this can draw in attendees and press coverage.
- Learn and build on feedback – Pay attention to how the demos are received. Note successes (e.g., high engagement, positive feedback) and challenges (timing, sensitive content) to refine future sustainable programming.
- Be part of the change – By implementing sustainable cooking demos, you’re not only adding a cool attraction to your festival, you’re contributing to a larger movement of reducing food waste and encouraging mindful consumption. That legacy can become a proud part of your festival’s identity.
Bringing sustainability into the heart of a food festival through cooking demonstrations is a win-win-win: it’s good for the planet, it enriches the festival experience, and it empowers your audience with knowledge. In the spirit of true festival production wisdom – innovate, engage, and leave people inspired. With sustainable cooking demos, you have the opportunity to do exactly that, in a way your attendees will remember long after the last bite at your festival is savoured.
27th September 2025