The line-up for the Fèis Bìdh or Food Festival at An Lanntair on Saturday 13 April has now been confirmed, with a free menu of offerings from across the Hebrides throughout the day.
The FREE event runs from 10am to 4pm will be followed by a Hebridean Banquet that evening at 7pm, offering three courses for £24.95.
This year’s event will begin with a morning-into-lunch session where the emphasis will be on local and traditional foods. Participants include baking supremo Jane Poustie, Stag Bakeries (an Island institution), Stornoway Smokehouse, seaweeds (a taste of the shoreline) and Kitchen Cove Ruairidh Munro. The afternoon introduces produce, recipes and tastes from some of the diverse communities in the island. These include Polish, Indian and Korean food.
The main hosts for the day will be gourmet, enthusiast and expert practitioner Alasdair Macleod who will be assisted and enabled – particularly on the deeply traditional aspects of island cuisine – by Cudaig.
Roddy Murray, programmer of the Food Festival, said: “The Food Festival is great for a day’s grazing, sampling and nibbling. And it’s a perfect appetiser for the Hebridean Banquet in the restaurant that same evening. An Lanntair are grateful to those taking part, amateur and professional, the suppliers, the providers, participants and – of course, not least – you the consumers. You are what you eat. So eat Hebridean.”
CLAR-BIDHE: MENU
Òl, Feòil, Ceòl is Craic (le Alasdair & Cudaig)
CLAR-BIDHE: MENU (updated, Wed 10 April)
Òl, Feòil, Ceòl is Craic (le Alasdair & Cudaig)
Madainn: Morning
10am: Baking Hot: Art of the Duff, Secret of the scone, Oatcake … Jayne Poustie from the Woodlands Centre.
10.30am: Baking the Isles: Stag Bakery: Daniel Smith, Catherine Maclean.
11am: Feast from the East: Vegetarian Pakoras & Samosas. Manoj.
11.30am: Sheer Butchery. Various cuts – Chops, cutlets, loin, pork-belly… (Macleod & Macleod).
12pm: Waxxwraps: Beeswax food packaging, an alternative to plastics. Laura o’Halloran.
12.15pm: Smoking Area: Ranald Fraser, Stornoway Smokehouse. (+ optional tour of the Smokery afterwards)
12.45pm: Cidsean Cove: Telly chef Uisdean Macleod with one of his specials.
1.15pm: DOUBLE HEADER: (Two heads are better than one)
- Ceann Cropaig: Cod’s Head ‘Haggis’. Alasdair Macleod
- Ceann-Caora: Sheep’s Head Soup. Cudaig on the now banned ‘delicacy’
1.45pm: Feamainn: Seaweed: Taste of the shore. Dulse, thong, kelp samples. Steve Dilworth.
Feasgar: Afternoon
2pm: Cutting the Mustard: The Hebridean Mustard Company
- Poland: Eastern Europe. Andrzej Piotrowski
Pierogi (Polish dumplings)
Śledzie in olive & tomato sauce (herring)
Bigos (cabbage stew)
Kiełbasa (selection of polish sausages)
Ciasto (lemon cake & cutia rolade)
Vodka (small samples of Żubròwka)
3pm: Korea: Far East. Kimchi. Eunkyung Jade:
Plus music by Roddy B on the box.
This event is part-financed by the Scottish Government and the European Community Outer Hebrides LEADER 2014-2020 programme.
