The event, eatBute08, is described as "a celebration of fresh, seasonal and locally-sourced food showcasing the finest produce from Bute and the surrounding areas of Argyll, as well as showing the importance of eating food that is good, clean and fai
r - in line with the values of 'Slow Food'".
eatBute08 is organised and promoted by the Mount Stuart Trust, in association with First Milk UK, Petersham Nurseries and Slow Food UK. It aims to promote sustainability and biodiversity, as well as to protect the rich traditions and culture linked with locally produced food.
The event's centrepiece, the farmers' market, will be officially opened by Johnny Bute at 11am on Saturday, May 24, when local farmers, producers and suppliers will be joined by food producers from Argyll and the surrounding areas to sell local produce.
The market will take place within the grounds of Mount Stuart and will run until 4pm, while a programme of fun, food-themed family events, in association with Achievement Bute, will run throughout the day.
The events have been designed with the aim of educating children of all ages about the importance of sustainable food production in a fun, memorable and enjoyable way.
This follows an invitation only dinner in the Marble Hall, due to be held on Friday, May 23, to welcome local and regional food producers, suppliers and special guests to eatBute08 and provide a 'networking' opportunity.
As far as possible, all produce used in the preparation of the dinner will be sourced locally, and the team of guest chefs, led by the head chef of Petersham Nurseries, Skye Gyngell, will demonstrate how products that can be found in the local community can be used to prepare a mouth watering feast
Also on the Friday, there will be opportunities for guests and media to tour the premises of some of Bute's food producers, including Rothesay Creamery, Plan Farm, the Green Tree Café and Henshelwood's Fine Foods.
A number of guest chefs will visit Rothesay Joint Campus and spend some time talking to pupils and staff about the benefits of supporting sustainable food production in the community.
The full article contains 391 words and appears in The Buteman newspaper.
