There's less than a week to go now before the start of the Bristol Connections Food Festival. We're hoping to make it to some of the fantastic events across the city (we've bought our Bristol Food Card) but we're also very excited to be running two events as part of the festival.
On Friday the 29th of April Travelling Kitchen will be with the 340 pupils at Glenfrome Primary School in Eastville for our Global Dip & Dough workshop. We'll be cooking a huge number of flatbreads, including Lavoush and Pitta Bread with Year 5 as well as six dips and relishes from around the world to go with them. At the end of the day Year 5 will explain how they've made the breads and dips to their fellow pupils and the background to the dishes, before everyone gets to tuck in. Our global culinary tour will take us from Egypt, from where we'll be sampling a broad bean and lentil dip, to tasting Caponata from Italy and a pineapple salsa from the Caribbean. We're hugely grateful to be working with some great local companies to deliver the event. Fresh Range are donating all the vegetables, fruits and herbs; Essential are providing us with all the dry goods such as pulses and bread flour (there's 24kg of this alone!) and Vegware are donating environmentally friendly plates, dishes and cutlery.
The following day we'll be at the Riverford Yurt on College Green taking a group of children on a global and historical food trip. We'll be exploring the history of Bristol through five dishes which the children will get to make and cook. We'll go from Tudor times making a herb and flower salad to the Twentieth Century cooking Jamaican vegetable patties. Along the way we'll be exploring how Bristol's trading links and history have influenced the foods we eat.
We're hoping that the sun shines and the dough rises!