Lewes OctoberFeast Programme 2014

@lewesoctfeast

Celebrate food

and drink in

and around

our beautiful

county town,

in the heart of

the South Downs

What’s On

from

Saturday 20th

September

until

Sunday 5th

October 2014

lewesoctoberfeast.com

Knill James is proud to support OctoberFeast 2014

Part of your business!part of your business!

Proud to support New Sussex Opera

www.knilljames.co.ukwww.knilljames.co.uk

One Be l l Lane, Lewes, Eas t Sussex BN7 1JU































MONDAY - SATURDAY 9:30-5:30PM

Free entry!

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Harveys BAcK Yd, North Court,

Saturday 27th . September,

from Noon till 4.

Crikey! We’re back for a secondhelping of the tastiest street food

plus Harveys Hop Bar

Feast

October

Lewes

part Of

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STReeT FOOD

feast

Pulled Pork - Pizza - Bubbles - British

Charcuterie - Delicious Cakes - Burgers

Kebabs - Southern BBQ - Vietnamese

Wraps - Spices - Salads - Ices - Jamaican

Patties - Slow-roasted Meats

Apple Press

Last year proved to be a great year for some local apple varieties and, from that crop, the OctoberFeast volunteers pressed a record of over 700 litres of juice.Anticipating another bumper harvest and expecting even more Lewesians not wanting their fruit to go to waste, John Downie has kindly built us a bigger press to use in 2014. Also, recognizing that every year apples seem to be ready to pick earlier, we’ll be stretching back OctoberFeast into September and setting up the apple press on Saturday 20th and Sunday 21st September as well as on the 27th and 28th September. There’s no juice like freshly pressed juice from apples picked from your own trees, so clean and store your fruit as soon as it drops or when it's ready to pick, and be sure to bring some along to the press under the Market Tower, from 10.30am until 4pm. We will have containers available to buy but, if you can, please bring along some clean cartons of your own. Donations of 50p per litre of juice will be requested. If you’re willing to volunteer some of your time to help with the pressing and bottling, please contact [email protected]

To Boldly Go

Welcome to the fifth annual Lewes OctoberFeast!That’s a sentence I didn’t anticipate writing when a group of us representing small Lewes businesses, organisations and interested individuals got together in a pub in the spring of 2010, with the aim of organising the town’s first food and drink festival. From the very beginning, in the absence of big-money sponsors and professional event organisers, Lewes OctoberFeast has been reliant on the energy, hard work and commitment of volunteers to make it happen. Every year it has grown bigger, and every year I’ve been amazed by the passion and enthusiasm of everyone who takes part. This festival has been shaped by everyone who has put on an event in a way that makes it truly unique. I like to think that OctoberFeast is a reflection of Lewes, it echoes the concerns and interests of the population and of course, it wouldn’t be Lewes without a fair smattering of eccentricity. It’s fair to say that 2014 is the most diverse Lewes OctoberFeast ever. From pie and mash to fine dining, from street food to slap-up meals, from home-brewed beers to sparkling Sussex wines, from eighteenth century gastronomy to state-of-the-art kitchen demonstrations, from hog roasts to vegetarian delights, I really do think that there’s something on offer for everyone. But for anyone who finds that their tastes aren’t met by a programme that stretches from Nordic to Sub-Saharan, of course taking in lots of local flavours along the way, now’s the time to start planning your own event for next year. OctoberFeast may have featured favourite dishes from all over the globe, but outer space has yet to figure!Tony LeonardChair, Lewes OctoberFeast Committee

20th

Sept to 5th

Oct 2014


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Download the free OctoberFeast App from

apps.twinpier.co.uk and keep up to date with what's on.

Where next?

In partnership with Lewes OctoberFeast 2014

Sat 20th SePT

→ Sun 5th OCT

Guess How Many Bonbons are in the BuntingMARY’S, THE NEEDLEMAKERS, WEST STREETWinner takes them all! www.maryfellows.co.uk

Pelham Arms’ 2nd Annual Burger FestivalTHE PELHAM ARMS, HIGH STREETFollowing the success of last year, the Pelham Arms' Burger Festival for the Sussex Macmillan Cancer Support Centre makes a triumphant return. £1 from each burger sold will be donated to this deserving charity. Runs from 26th September to 3rd October.www.thepelhamarms.co.uk

Fresh Healthy FeastsKITCHEN + LARDER, BACK OF WICKLE, 24 HIGH STREETThree courses for only £10 throughout OctoberFeast.www.kitchenandlarder.wickle.co.uk

Chef’s Local & Seasonal MenuTHE KING’S HEAD, 9 SOUTHOVER HIGH STREETThroughout OctoberFeast, the King’s Head will be serving a local and seasonal two-course or three-course menu.Two-courses: £15, three-courses: £20Offer excludes Sundays

Recipes

This OctoberFeast, Collette Haynes of Ashurst Organics celebrates the Plumpton farm’s 20th anniversary supplying fresh veg boxes to loyal customers throughout East Sussex. Here Collette shares two creative recipes for making the best out of their ethically grown produce.

Chard Pesto 1 knob butter2 tbsp olive oil2 cloves garlic1 bunch Swiss chard50g pine nuts100g grated Parmesan or PecorinoHandful of fresh coriander leaves

Wash the chard thoroughly and shake to dry. Melt the butter in a saucepan with the olive oil. Peel and chop the garlic and sauté for 1-2 minutes. Chop the chard stems and add them to the pan. Stir and then cook, covered, for 5 minutes. Roughly chop the chard leaves, add them to the pan and cook for another 3 minutes. Toast the pine nuts for a couple of minutes in a dry pan. Turn off the heat under the chard; add the coriander leaves, pine nuts and Parmesan then transfer to a food processor and grind to a rough paste. Use as a pasta sauce, or add to a stew at the last minute to give extra flavour.

Raw Kale & Beetroot Salad 1 bunch of curly kale, shredded finely2 spring onions, sliced finely1 large beetroot, peeled and grated2 carrots, grated1 clove garlicFor the dressing1-2cm of ginger1 tbsp tamari3 tbsp tahini3 tbsp olive oil 3 tbsp of coconut oil2 tbsp apple cider vinegarJuice from ½ lemon or lime

Mix the washed, prepared kale, beetroot, carrot and spring onion in a serving bowl.Blend all other ingredients in a blender to make the dressing and pour over the salad just before serving. WWW.ASHuRSt-ORGAniCS.COM


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It's started!

The King is back at the Feast

During the OctoberFeastperiod we will be:

Serving our BBQ Pulled Pork & Haloumi Holding Sussex-inspired Cocktail Classes at the Kings Head by Cocktail Master Dre Hucko.Offering the Chefs’ Local & Seasonal Menu: 2 courses for £15 or 3 for £20

9 Southover High Street, Lewes BN7 1HSPlease call 01273 474 628for enquiries and reservations

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Sat 20th SePT

Ashurst Farm Open Day ASHuRSt FARM, PLuMPtOn 11AM – 4PMAshurst Organics celebrate their 20th year supplying vegetable boxes to the local community with a farm open day. Go along and find out how and why Ashurst Organics do what they do, and discover the difference between supporting local food production and consuming it. Feast on a truly local harvest, become a ‘veg spotter’ or practice the ancient art of 'marrow hurling'. There will also be ‘how to eat a veg box’ demonstrations, spud sack races and a whole lot more. Hourly trains from Lewes to Plumpton, or if you must bring your car, take the Racecourse turning off Plumpton Lane, the farm is 200m on the left.Further details: www.ashurst-organics.com

Apple PressingMARKEt tOWER, MARKEt StREEt, 10.30AM – 4PMThere’s no juice like freshly pressed juice from apples and pears picked from your own trees. So clean and store your fruit as soon as it drops, or when it's ready to pick, and be sure to bring some along to the press. We will have containers available to buy but, if you can, please bring along some clean containers of your own. Pressing: 50p per litre. Containers: 50p each

Meat for a Small PlanetLEWES COMMunitY KitCHEn, 2 PHOEniX WORKS, nORtH StREEt, 11AM – 3PMMeat has always been part of the human diet but we now eat more than ever before with far-reaching ecological and health consequences. Eating less, or eating responsibly reared and wild meats, lowers our environmental footprint and provides us with better nutrition. Learn how to source, prepare and cook wild and sustainably reared meat. We will make an autumn feast including rabbit and root pie and wood pigeon with cider autumn hash.£40. Booking at www.communitychef.org.uk

Kids’ Pizza-making WorkshoptHE HEARtH PiZZA, EAStGAtE StREEt, 12 nOOn – 5PMA surefire way to enthuse your kids about cooking is to give them the chance to make their very own pizza and eat it. At this fun pizza-making workshop, kids are taught the Hearth's ‘secret’ pizza recipe, equipped with their very own chef’s hats. Tickets £7 available from restaurant www.leweshearth.co, or tel: 01273 47075

Sun 21st SePT

Apple PressingMARKEt tOWER, MARKEt StREEt, 10.30AM – 4PMSee Saturday 20th for details.Pressing: 50p per litre. Containers: 50p each

Lewes international Soup Festival ALL SAintS CEntRE, FRiARS’ WALK, 12 nOOn – 2.30PMReturning for its second year, this popular Diversity Lewes event serves up soups from around the world as well as demonstrations by Community Chef, children’s activities & puppet show. For details visit www.diversitylewes.org.uk or tel: 07852 370747

Thu 25th SePT

nordic Kitchen Harvest SpecialLEWES COMMunitY KitCHEn, 2 PHOEniX WORKS, nORtH StREEt, 6.30PM – 9.30PMAn introduction to Scandinavian cooking and baking using harvest ingredients.£30 includes dinner and goodies to take home. Booking at www.nordickitchen.me.uk

recipes 1

Recipes COnT.

In advance of another busy OctoberFeast on the Phoenix Estate, Community Chef Robin van Creveld shares his recipes for roast pear and blue cheese frittata served with salsa romesco. Robin says this frittata is definitely one to make at home: “short, unusual and delicious.”

Roast Pear & Blue Cheese Frittata SERvES 44 unripe conference pears, quartered lengthways1 onion, finely chopped1 clove of garlic, finely chopped150g blue cheese6 eggsOlive oilSalt and pepper

Preheat oven to 180c. Prepare the pears and place in a baking dish dressed with a little oil, salt and pepper, and roast for 25 minutes. Heat a pan and sauté the onions in oil until soft and then cook the garlic for a minute or two. Beat and season the eggs then fold in the fried onions and garlic. Arrange the pears in a 25cm round ovenproof dish and pour over the eggs. Place small chunks of cheese at regular intervals around the dish and bake for 20 minutes. Serve hot or cold with a dollop of sweet salsa romesco.

Salsa Romesco2 large red peppers, halved and de-seeded1 onion, sliced2 cloves of garlic 4 tbsp roasted almonds1 tbsp tomato purée4 tbsp olive oil1 tsp smoked paprika ½ tsp salt

Preheat the oven to 180c and roast the peppers and onion for 20 minutes. Allow this to cool slightly and then blend together with the almonds, tomato puree, garlic, paprika and salt. Add the oil a little at a time while blending. You are aiming for a smooth salsa with a vibrant colour. Check the seasoning and serve with pear and blue cheese frittata.WWW.COMMunitYCHEF.ORG.uK

OctoberFeast Committee Member and food blogger Chloë King shares her recipe for slow-cooked beef stewed in Harveys Old Ale. "Best cooked idly with some good-quality beef shin from Richards Butchers," she says, "served with hunks of crusty bread slathered in butter."

Beef Braised in Harveys Old Ale SERvES 4800g shin of beef, cubed Oil and butter for frying 5-6 onions, each cut into 6 wedges 2 fat cloves garlic 1 carton brown chestnut mushrooms 500ml Harveys Old Ale 1 cup hot water Bouquet garni with thyme, rosemary and bay leaves Salt and fresh-milled black pepper

Heat oil and butter in a deep-sided casserole and brown the beef shin on all sides. Remove from the pan and set aside. Quarter the mushrooms and add them to the pan along with a little more butter if dry. Brown the mushrooms over a fairly high heat until they colour. Don’t overcrowd the pan or add salt so that the mushrooms stay firm.Remove and set aside with the meat. Add some more fat to the pan and fry off the onion wedges for between 15 and 20 minutes, until soft and caramelised. Add the chopped garlic and fry off for a minute or two before returning the meat and mushrooms to the pan. Give the whole lot a good stir and pour over the Harveys Old Ale and hot water. Tuck in the herbs and season with salt and pepper before clamping on the lid and leaving to simmer for about three hours. Make sure the stock is bubbling gently; it needs to reach a healthy simmer to render down the sinews in the beef, which makes the meat tender and the gravy, rich. WWW.GAnnEtAnDPARROt.COM

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Fri 26th SePT

Lewes Food MarketMARKEt tOWER, MARKEt StREEt, 9.30AM – 1PMEnjoy the best local, seasonal & sustainable produce at Lewes’ weekly food market.

Pig & Pop nighttHE DORSEt, 22 MALLinG St, FROM 5PMStart your weekend in style with our hog roast and popping funk ‘n’ soul DJ.£8.50 per plate, no need to book.

Sussex Spirit Cocktail Classes tHE KinG’S HEAD, 9 SOutHOvER HiGH StREEt, 5.30PM – 6.30PMSussex-inspired cocktail classes with Cocktail Master Dre Hucko.£20 per head (minimum 5, max 10 per session). Booking: 01273 474628

Laporte’s Film SupperLAPORtE’S, 4 LAnSDOWn PLACE, FROM 5.30PMEnjoy a two-course meal before Lewes Film Club’s special OctoberFeast screening of The Lunchbox. £15 for 2 courses, BYO wine, £3.50 corkage Early booking advised, for more information and to book call 01273 478817

LEwES FILM CLuB PRESEnTS

the Lunchbox (Dir. Ritesh Batra, 2013, India, France & Germany, subtitles, 104mins, cert PG)ALL SAintS CEntRE, FRiARS WALK, 8PMEnjoying huge success in India, and starring Issfan Kahn and Nimrat Kaur, the credentials for Ritesh Batra's The Lunchbox are strong. The film combines vivid scenes of daily life in teeming Mumbai with an unashamedly old-fashioned romantic story. When Saajan (Khan) receives the wrong lunchbox he is prompted to begin an unlikely romance with an unhappy housewife (Kaur) who prepares the food intended for her husband. The Lunchbox is perfectly handled and beautifully acted. (Pre-film meal at Laportes from 5.30pm, see above.)

Sat 27th SePT


Gluten Free BakingLEWES COMMunitY KitCHEn, 2 PHOEniX WORKS, nORtH StREEt, 11AM – 2PMMake a portfolio of delicious, unprocessed and healthy gluten free baked goodies including: sourdough rice bread, buckwheat and almond galettes, shortcrust pastry tarte tartin, polenta & lemon shortbreads and plum clafoutis.£40. Includes lunch and goodies to go. Booking at www.communitychef.org.uk

Street Food FEASt!HARvEYS BACK YARD, JEnnERS WAY, 12 nOOn – 4PMLast year’s Street Food FEAST! was a great success so this year it’s back by popular demand and bigger than ever. FEAST! is a vibrant celebration of local street food with lots of exciting stalls (see poster) and of course, the Harveys Hop Bar for the perfect accompaniment to all those delectable street dining options.FREE entry


Saturday 20th SeptemberA Bowl of Spices. An evening of sumptuous Indian-inspired flavours with cocktails and a three course vegan feast in South Street. £25pp, 12 places. Bookings: tabl.com/events/238 (TABL is a new website for pop-up suppers in Brighton & Hove and beyond).

Wednesday 24th SeptemberTraditional English dinner for the over 60s at the House of Friendship. Three courses with a choice of dishes and a welcome aperitif. £20pp, 24 places. Contact Heather: 01273 473505 or [email protected]

Thursday 25th SeptemberTantalising teas with Asian foods at Vrac Tea Room. Experience new flavours with this special pop-up supper at which Pauline will show how her special teas can complement Asian foods. £25pp, 8 places. Contact Pauline: 01273 476696 or [email protected]

Friday 26th SeptemberFood from the Pyrenees at Living Kitchen. Basque and Catalan seasonal specialities from both sides of the French & Spanish border. Four courses. £20pp, 6 places. Contact Collette: 01273 477755 or [email protected]

Friday 26th SeptemberLavish Autumn fare in the Cliffe. The menu includes venison with chocolate sauce, autumnal nuts, fruits, vegetables and home baking. £20pp, 10 places.Contact: Helen on 01273 567278

Saturday 27th SeptemberItalian regional specialities. Olley will be cooking five courses of his favourite Italian dishes in Spences Field. £25pp, 8 places.Contact Olley on 01273 472350

Saturday 27th SeptemberAn epicurean experience in Grange Road.Expect fine dining at this pop-up. Four courses of regional and seasonal European cuisine. £30pp, 19 places. Contact Victoria on 07775 521800

Tuesday 30th SeptemberSeasonal British Menu in New Road, Sophie is an experienced cook who loves making traditional food with a modern twist. £22pp, 10 places. Contact Sophie on 01273 744247 / 476800

Tuesday 30th SeptemberMark Ridgwell hosts a special gin tasting in Southover. Six gins including three from Sussex and Kent with nibbles inspired by the botanicals distilled into each gin. £25pp, 15 places. Contact Mark: 01273 476977, [email protected]

Friday 3rd OctoberA Vegetarian Mexican Feast at the Nutty Wizard. Informal, fun & tasty feast using local, organic & fair trade ingredients with a smattering of well-selected spice to turn up the heat! £15pp including shot of tequila! 15 places.To book: Laura, 07784684541

Friday 3rd OctoberModern British extravaganza dining in Paddock Road. This is Tony’s fourth year hosting a pop-up and you can be sure of a gourmet experience! £20pp, 8 places.Contact Tony on 01273 487728

Saturday 4th OctoberA Mediterranean and Middle Eastern vegetarian feast. An array of delicious food hosted by keen cooks and neighbours in Grange Road. £22pp, 8 places.Contact Kath on 07508 907178

Saturday 4th OctoberHeirloom Dinner Party. Food blogger Chloë King rifles through her grandmother’s mid-century recipe book to create a nostalgic four-course feast in a secret location quite close to home. £25pp, 12 places. Contact: [email protected], www.gannetandparrot.com

Last year over one hundred people enjoyed a pop-up supper during OctoberFeast. By all accounts everyone had a jolly good time! This year we have even more places available - a bumper crop of surprise suppers from Catalan specialities to an Indian-inspired vegan feast. Hurry and book as they sell out fast!

POP-uP

Most important: A confirmed place at your chosen pop-up will be given only on receipt of payment.

Please note: if you have any special dietary requirements don’t forget to tell your host when booking.

Also vital: you must bring your own bottle! Sometimes an aperitif is included free of charge but it’s up to you to bring your favourite drink.

More information about pop-ups, and updated availability, can be viewed at lewesoctoberfeast.com

or meeting & eating with strangers!

Friday 3rd OctoberModern British extravaganza dining in Paddock Road. This is Tony’s fourth year hosting a pop-up and you can be sure of a gourmet experience! £20pp, 8 places.Contact Tony on 01273 487728

Saturday 4th OctoberA Mediterranean and Middle Eastern vegetarian feast. An array of delicious food hosted by keen cooks and neighbours in Grange Road. £22pp, 8 places.Contact Kath on 07508 907178

Saturday 4th OctoberHeirloom Dinner Party. Food blogger Chloë King rifles through her grandmother’s mid-century recipe book to create a nostalgic four-course feast in a secret location quite close to home. £25pp, 12 places. Contact: [email protected], www.gannetandparrot.com

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PE

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POP-uP

Most important: A confirmed place at your chosen pop-up will be given only on receipt of payment.

Please note: if you have any special dietary requirements don’t forget to tell your host when booking.

Also vital: you must bring your own bottle! Sometimes an aperitif is included free of charge but it’s up to you to bring your favourite drink.

More information about pop-ups, and updated availability, can be viewed at lewesoctoberfeast.com

or meeting & eating with strangers! Recipes COnT.

what Lewes foodie hasn’t heard of william Verrall, the bankrupt eighteenth century landlord of the white Hart Inn and pioneering advocate of the ‘best French cookery’? well if you hadn’t, you have now, and he ain’t long dead, because Verrall is the inspiration behind Verrall of the White Hart, a new play conceived by John Kenward and performed for the first time this OctoberFeast. Here is Verrall's original recipe for ham with spinach which will be cooked as part of the post performance dinner at the white Hart on 27th and 28th Sept.

un Jambon aux EpinarsIn this the French beat us again. You scarce see a ham go to table fit to eat in the English way. We serve it up generally not half-soak’d, salt as brine, and almost as hard as flint, and our sauce most times nothing more than a little greasy cabbage and melted butter, and sometimes for garnish an ugly fowl or two, or half a dozen pigeons badly trussed. The French go another way to work; they take their ham and trim every jot of the outside off (en mettez le tremper) put it in soak two or three days in milk and water, and with a handful of coriander seeds; and in boiling they throw in a little white wine, and a few blades of mace, and whole pepper, a carrot or two, and an onion, which adds to the flavour and but a trlifling expence; let it simmer for four or five hours, or till it is as tender as chicken; take care to preserve it whole and make your sauce thus; stew your spinach nice and green, squeeze the juice from it quite dry, and chop it fine, put to it in a stewpan a ladle of your cullis, a little pepper, salt and nutmeg, see that it is of a good flavour and thickness, and serve it up with the juice of a lemon under your ham, with the skin taken clean off.

EXCERPt FROM ‘WiLLiAM vERRALL, RECiPES FROM tHE WHitE HARt inn,’ PuBLiSHED BY PEnGuin, 2011

Ye Olde

Enjoy some of our finest local meat and fishat Riverside, Lewes

Cliffe Bridge, Lewes BN7 2RE www.riverside-lewes.co.uk

and eat local producewith riverside views.

Martin of Boat Housebutchers

Lee of Terry’s fishmongers

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verrall of the White HarttHE WHitE HARt, 55 HiGH St, 6.45PMA Play and Supper celebrating an 18th Century Lewes 'food hero'. William Verrall was cook and master of the White Hart who is widely credited for introducing Britain to the cookery of aristocratic France. Verrall wrote a recipe book, A Complete System of Cookery, published in 1759. The play Verrall of The White Hart is written by Lewes poet Jeremy Page, and is based on an original idea by John Kenward (Kenward’s 1980 – 1991). Produced and directed by Synergy Theatre, who brought Hendrik’s Feast to Octoberfeast 2013, the play will be performed in the Sherriff’s Room in the White Hart followed by an optional two-course dinner using recipes from Verrall’s book.Tickets from Synergy Theatre: 01273 301444. £10 for performance only. £25.00 to include dinner (limited places)

Sun 28th SePT


thai Pailin Sunday LunchtHAi PAiLin, 19-20 StAtiOn StREEt, 12 nOOn – 2.30PMThai Pailin have been serving Lewes authentic Thai dishes for 24 years, and for OctoberFeast 2014 they are giving us the opportunity to sample a traditional Thai family Sunday lunch. Treat yourselves to Tom Kha Gai, coconut and chicken soup, Som Tum, spicy carrot salad, sticky rice and Kai Yung: marinated and grilled chicken served with sweet and sour chilli sauce.£17 per head includes tea or coffee. Booking: 01273 473906

Laporte’s Film SupperLAPORtE’S, 4 LAnSDOWn PLACE, FROM 6.30PMEnjoy a two-course meal after Lewes Film Club’s pecial OctoberFeast screening of Jiro Dreams of Sushi. £15 for 2 courses, BYO wine, £3.50 corkage Early booking advised, for more information and to book call 01273 478817

LEwES FILM CLuB PRESEnTS

Jiro Dreams of Sushi(Dir. David Gelb, 2011, USA, 81mins, cert U)ALL SAintS CEntRE, FRiARS WALK, 5PMThe story of 85-year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. Ono is the proprietor of a tiny 10-seat restaurant inauspiciously located in a Tokyo subway station and the first of its kind to be awarded a prestigious 3-star Michelin review. At the heart of this documentary is the story of Jiro’s relationship with his eldest son Yoshikazu, the worthy heir to Jiro’s legacy, who is unable to live up to his full potential in his father’s shadow.

verrall of the White HarttHE WHitE HARt, 55 HiGH StREEt, 6.45PMSee details for Saturday 27th, left

Food from the LevanttHE HEARtH PiZZA, EAStGAtE StREEt, 7PMThe Hearth pizzeria will be transformed for the evening. Music and food inspired by Michael The Baker’s travels around the Eastern Mediterranean.Tel: 01273 470755, www.leweshearth.co

Mon 29th SePT

Spoonfuls of HoneyA TASTIng & TALK wITH HATTIE ELLIStHE HEARtH PiZZA, EAStGAtE StREEt, 7.30PMAward-winning food writer Hattie Ellis dips into her collection of 100 honey pots and tells the story of the honeybee. Plus recipes from her latest book, Spoonfuls of Honey.Tickets: £5 from leweslivelit.co.uk or on the door.

All Saints CentreSunday 21st September

12 noon - 2.30pm

A fun family festival celebration of good food from around the world

Cooking demonstration from Community ChefChildren’s art activities

and puppet showMore information: 07852370747

or www.diversitylewes.org.uk

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MEET THE BREwER

Mark tranter from Burning SkytHE BREWERS ARMS, 91 HiGH St, 7.30PMMark Tranter from Burning Sky Brewery in Firle will give an informal talk with tastings of his magnificent beers. Food from Richards’ Butchers in Lewes.£6 per person, includes beer and nibbles. Booking: 01273 475524 [email protected]

Tue 30th SePT

A Day With Dan Lepard tHE HEARtH PiZZA, EAStGAtE StREEtBaker and cake making maestro Dan Lepard will be holding three events. In the morning ‘Bread Made Simple’ will teach you how make the loaf you always wanted to. In the afternoon, Dan will demystify cake making, sending you home with the skills of a professional. In the evening Dan (as executive chef) will be hosting a dinner, answering your questions and signing his books.£20 for daytime courses or £35 for both. Dinner £40. Booking through the restaurant, phone 01273 470755 or go to www.leweshearth.co

Wed 1st OCT

Oyster Community CaféALL SAintS CEntRE, FRiARS WALK, 12 n00n – 1.30PMWe are delighted to welcome the Oyster Project, recipients of The Queen’s Award for Voluntary Service, to this year’s OctoberFeast. This local charity organises voluntary community action by people with disability. Join them for a low cost, locally sourced lunch and find out more about their different projects in the area.www.oysterproject.org.uk

Essential Knife Skills with Graham FunnellLivinG KitCHEn, 90 HiGH StREEt, 7.30PM – 9PMChef and teacher Graham Funnell of Thackerys Cookery School presents a workshop on the key knife skills that will greatly improve your cooking.£20 Inclusive. Booking: [email protected]

Loire valley Wines & Food tasting With John KenwardLiMEtREE KitCHEn, 14 StAtiOn St, 7.30PMAn evening of wines from the Loire Valley Introduced by John Kenward (Kenward’s Restaurant 1980 - 1991) with food by Alex Von Riebech of Limetree Kitchen. With its wide range of wines extending from minerally dry whites from the Sauvignon Blanc grape, to the earthy and floral Cabernet Franc reds, not forgetting the sweet sparking Chenin Blanc, the Loire Valley produces some of the most renowned wines in the world. The Loire wines are chosen as the vineyards are closest to Sussex and easy to visit.£40 per person. Tickets available from Limetree Kitchen 01273 478636. Limited availability

Thu 2nd OCT

Afternoon tea & Evening Cocktails tHE REAL EAtinG COMPAnY, 18 CLiFFE HiGH StREEt, 3PM – 6PM, 6PM – 10PMServing afternoon tea with house-infused Mar-tea-ni’s from 3pm – 6pm for only £13 per head. From 6pm until 10pm we will be offering 2 for 1 on any of our cocktails or pitchers. We use Blackdown Sussex gin, vermouth and vodka and house infuse our own Earl Grey and lemon gin, horseradish vodka and rooibos vodka.Booking: 01273 402650

OCTOBERLEWES

FEASTat

The Shelleys HotelFriday 3rd October 2014 ~ Cheese and wine night £15.95

Sunday 5th October 2014 ~ Traditional Sunday Lunch 2 courses £17.50

Saturday 4th October 2014 ~ Best of Sussex Menu. Locally sourced produce 3 courses £32.50

The Shelleys Hotel, 135 - 136 High Street, Lewes, BN7 1XS www.the-shelleys.co.uk 01273 472361

hogrpast lunch sat 29th sept from noon

6th sat apple based dinner from 7.30 pm - details in AF email.

Autumn Harvest4 - 1 4 S E P T E M B E R 2 0 1 4

www.brightonfoodfestival.com brightonfoodfestival brightonfood

Sussex & The World MarketBrighton Wine FestivalSussex Gourmet Bus ToursInternational Chef ExchangeA Taste of Western AustraliaLive Food ShowFood & Drink MasterclassesChefs Cookery Theatre

London Road Food TrailChildren’s Food FestivalBig Sussex MarketBitter & TwistedMake Your CaseA Taste of SicilyFood Lab& lots more!

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ultimate Beer & Pizza night HARvEYS BREWERY, CLiFFE HiGH StREEtA brewery tour and beer tasting, followed by pizza at The Hearth with a bottle of your favourite Harveys beer followed by a quiz on, you guessed it, beer and pizza. £25 per head from Harveys Shop, 6 Cliffe High Street. Tel: 01273 480217

Breaky Bottom & Friends at Pelham HousePELHAM HOuSE, St AnDREWS Ln, 7.30PMJoin us to celebrate the 40th anniversary of the Breaky Bottom vineyard. Join Olly Smith and John Agard for canapés with Breaky Bottom fizz, followed by a fabulous three-course dinner.Tickets £27.50. Booking essential. Tel: 01273 488600

Fri 3rd OCT

Lewes Food MarketMARKEt tOWER, MARKEt StREEt, 9.30AM – 1PMEnjoy the best local, seasonal & sustainable produce at Lewes’ weekly food market.

Oyster FoodBank 'Soup Kitchen'tHE CHAPEL CAFÉ, WEStGAtE CHAPEL, HiGH StREEt, 12 n00n – 1.30PMCome along and donate tinned food, toiletries and dry goods for the Oyster Project’s FoodBank and enjoy a delicious complementary bowl of home-made soup in return. Homemade cakes, tea and coffee also on sale.www.oysterproject.org.uk

Pop-up 1950s tea Room tHE DORSEt, 22 MALLinG StREEt, 2–5PMTea rationing ended today in 1952, and The Dorset is celebrating with a pop-up 1950s tea room. Savour afternoon tea including delicate homemade fancies, finger sandwiches, and a choice of specially blended teas, and enjoy the chance to don your finest circle skirt.£8 pp or £15 for two or £28 for four. Booking essential on 01273 474823 or [email protected]

Great Beer Exposition 2014: Beer Britannica iiitHE SnOWDROP inn, 119 SOutH St, 5PM – 12 MiDniGHtOnce again Master Brewer Mark Tranter from Burning Sky has chosen his own very personal selection of cask and keg beers from all over the British Isles, for your delight and delectation!For up-to-date information, including this year’s beer list, go to www.burningskybeer.com and www.thesnowdropinn.com


Autumn SupperPLEASAnt StORES, 8 MOunt PLEASAnt, 7PMSpecial OctoberFeast Friday autumn supper at Pleasant Stores. Delight your senses with our seasonal vegetarian menu and organic wines. £19 per person. Booking: 07525 146211

Pie & Mash & Luvly Liquor tHE ROOK inn, tHE DRiPPinG PAn, MOuntFiELD RD, DOORS OPEn 7PM, FOOD FROM 8PMLewes FC Supporters Club presents old school favourites with optional stewed eels and mushy peas on the side, followed by a light-hearted quiz. Tuck into traditional London fare at the Rook Inn. £11 per person includes food, a free pint or glass of wine and entry into the pub quiz. Bookings [email protected]

Limetree Kitchen, 14 Station Road, Lewes, East Sussex BN7 2DACall us on 01273 478636 to book your table.

Limetree Kitchen and John Kenward present an ‘Evening of Wines’ from the Loire Valley with specially selected

accompanying food to create the ultimate taste sensation.

Wednesday 1st October, 7.30pm at Limetree KitchenTickets £40 per person

Booking is essential.

Limetree 124x93 Evening of Wines Advert v2.indd 1 24/07/2014 14:24

thank YouNow with over sixty events, OctoberFeast is in its fifth year and firmly established in the Lewes calendar as a truly independent local effort. The organisers are pleased and grateful that it is well supported and well-attended by the community, close and broad. Thanks are due to the individuals, organisations and businesses that put so much effort into making the festival a successful celebration.

If you have ideas or want to be part of OctoberFeast 2015, if you want to put on an event or if you have a suggestion for improvements, get in touch!

[email protected] | twitter: @lewesoctoberfeast

Lewes OctoberFeast is a not-for-profit organisation. More information can be found at lewesoctoberfeast.com. Every care has been taken to ensure the accuracy of all content although the OctoberFeast Committee cannot be held responsible for any omissions, errors or alterations. Contact us at [email protected].

OctoberFeast Committee 2014: Tony Leonard, Alison Field, Jiffa Leeburn, Mark Ridgwell, Mark Sawtell, Chloë King, Peter Flanagan Brochure Art Direction & Cover: Peter Flanagan

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Sussex Harmony Gallery Choir sing anthems in Georgian dress.All welcome, arrive early to be sure of a seat.

FOLLOwED By:

Dancing in the OldHARvEYS YARD, CLiFFE HiGH StREEt, 12 nOOn – 1PMAlways a popular and exciting event: time to welcome in the new season’s brew of Harveys Old Ale, which will be served to spectators as Morris sides participate enthusiastically in the festivities. FREE

A Day of thermomix DemonstrationsLivinG KitCHEn, 90 HiGH StREEt, 11AM – 4PMA day of demonstrations of this wonder machine and sample the food for free!

the Buttercup Hog RoastButtERCuP CAFÉ, 15 MALLinG StREEt, FROM 12 nOOnClaire’s traditional Hog Roast is an annual highpoint of our festivities and this year is no exception. All things apple and pork related plus vegetarian alternatives.

Great Beer Exposition 2014: Beer Britannica iiitHE SnOWDROP inn, 119 SOutH St, 12 nOOn – 12MiDniGHtOnce again, Master Brewer, Mark Tranter from Burning Sky has chosen his own very personal selection of cask and keg beers from all over the British Isles, for your delight and delectation!For up-to-date information, including this year’s beer list, go to www.burningskybeer.com and www.thesnowdropinn.com


Wild FeastnEEDLEMAKERS CAFÉ, tHE nEEDLEMAKERS, WESt St, 7.30PMEnjoy a selection of delicious and unusual canapés and sweet treats flavoured with locally foraged ingredients, plus a refreshing glass of elderflower champagne. Experienced forager Sarah Watson of Wild Feast gives an inspiring introduction to identifying and using edible wild plants from East Sussex. £17 (32 places). Booking necessary. Alcohol, hot drinks and additional savouries and cakes will be available to buy. Contact Sarah: [email protected] or 07909 508156 www.facebook.com/wildfeast

Cheese & Wine nighttHE SHELLEYS HOtEL, 135 -136 HiGH St£15.95. Booking: 01273 472361.

Sat 4th OCT

Lewes Farmers’ MarketCLiFFE PRECinCt, 9AM – 1PMOver thirty local producers offering an award-winning range of food and drink.

Fish for the FutureLEWES COMMunitY KitCHEn, 2 PHOEniX WORKS, nORtH St, 11AM - 2PMFish plays an important part in our food chain but it is fast becoming an endangered resource. Help preserve the ocean's abundance and learn how to select and prepare sustainable and ethically sourced fish and seafood. We will cook a selection of delicious seasonal dishes including devilled mackerel with apple and beetroot 'slaw, mussel and cider stew and grey mullet with lemon croustade. £40. Booking at www.communitychef.org.uk

Harvest FestivalSt tHOMAS À BECKEt CHuRCH, CLiFFE, 11AMA short service of Thanksgiving for Harvest that is always very well attended by locals, Harveys devotees and Morris sides. Thomas á Becket is the patron saint of brewers and his armorial bearings are incorporated into the arms of the Brewers’ Company to this day. Hops and Barley decorate the church and

OctOberfeast at the DOrset

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Best of Sussex MenutHE SHELLEYS HOtEL, 135 -136 HiGH St.Locally sourced produce, three-course menu. £32.50. Booking: 01273 472361

Gourmet tasting MenutHE DORSEt, 22 MALLinG StREEt, 7.30PMSit back and enjoy the best meat and fish from our favourite local suppliers with a delicious five-course tasting menu with wines matched to each course.£35 per person. 10% discount for tables of six. Booking essential on 01273 474823 or [email protected] An EVEnIng wITH

Rosehip Sussex & the tiny vineyard CompanyALL SAintS CEntRE, FRiARS WALK, 3PM – 10PMA festival of local wine tasting, delicious food from Rosehip Sussex and live music. Pay bar, food and entertainment served throughout the afternoon and evening.£10 entry per person includes a free glass of fizz. Contact Emily Wade 07734 209531 [email protected] or Jen Porteous 01273 958741 [email protected]

Sun 5th OCT

Sourdough MasterclasstHE HEARtH PiZZA, EAStGAtE StREEt, 10.30AM - 4.30PMA masterclass with one of the country’s leading bakers, Michael the Baker. Ever wanted to make real sourdough not pseudough? Michael will show you how to make hand-kneaded bread, and then bake it in The Hearth’s wood-fired oven. Not suitable for complete novices. Places strictly limited. £75 includes buffet lunch and a pot of sourdough starter culture.Booking through the restaurant, phone 01273 470755 or go to www.leweshearth.co

thai Pailin Sunday LunchtHAi PAiLin, 19-20 StAtiOn StREEt, 12 nOOn – 2.30PMThai Pailin have been serving Lewes authentic Thai dishes for 24 years, and for OctoberFeast 2014 they are giving us the opportunity to sample a traditional Thai family Sunday lunch. Treat yourselves to Tom Kha Gai, coconut and chicken soup, Som Tum, spicy carrot salad, sticky rice and Kai Yung: marinated and grilled chicken served with sweet and sour chilli sauce.£17 per head includes tea or coffee. Booking: 01273 473906

traditional Sunday LunchtHE SHELLEYS HOtEL, 135 -136 HiGH St.Two courses for £17.50. Booking: 01273 472361

Great Beer Exposition 2014: Beer Britannica iiitHE SnOWDROP inn, 119 SOutH St, 12 nOOn – untiL StOCKS REMAinOnce again, Master Brewer, Mark Tranter from Burning Sky has chosen his own very personal selection of cask and keg beers from all over the British Isles, for your delight and delectation! InCORPORATIng

the Snowdrop Home-Brewed Beer CompetitionFROM 12 nOOnThe third annual challenge for home-brewers, new and experienced.For more details and entry requirements, please email: [email protected]

Our Daily BreadtHE HEARtH PiZZA, EAStGAtE StREEt, 7PMLearn about wheat and the looming world grain crisis. Two of the world’s leading authorities, John Letts (archeo-botanist and farmer) and Colin Tudge (conservationist, writer, Good Food for Everyone Forever) will guide you through the perils of eating cheap bread, and share their manifesto on how we can continue to share ‘our daily bread’. £20 pp including buffet. Booking through the restaurant, phone 01273 470755 or go to www.leweshearth.co

Documents

Lewes OctoberFeast Programme 2014