Fair shows off the best of area’s food

Culinary Lessons: Dan Brazill, Executive Chef at Chatsworth House, makes fresh pasta for his gratinated fresh crab open lasagne at the Chatsworth Food and Drink Fair.

Culinary Lessons: Dan Brazill, Executive Chef at Chatsworth House, makes fresh pasta for his gratinated fresh crab open lasagne at the Chatsworth Food and Drink Fair.

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Foodies flocked to a country estate to enjoy some top quality food and drink as part of a food fair.

The annual Chatsworth Food and Drink Fair offered visitors an array of the best culinary creations the area has to offer.

Cheese Please: Anthony Graden of Derek Priestly Cheesemongers in Halifax pictured with a selection of his fare at the Chatsworth Food and Drink Fair.

Cheese Please: Anthony Graden of Derek Priestly Cheesemongers in Halifax pictured with a selection of his fare at the Chatsworth Food and Drink Fair.

There was a starry line-up of top chefs and butchers eager to showcase the tricks of their trade, including Dan Brazill, Chatsworth’s executive chef, Alan Hill, chef patron for both The Devonshire Arms at Pilsley and The Devonshire Arms at Beeley and Michelin chef Steve Smith from the Burlington Restaurant at the Devonshire Arms Country House Hotel, Bolton Abbey.

Richard Palmer, head of catering and retail at Chatsworth, said: “This was the first year we have had demonstrations at the fair.

“Dan showed how to cook fresh crab and prepared fresh pasta.

“Alan prepared a rump of Chatsworth lamb.

Taste of the East: Chris Gola of MKS Food Distibution had a range of exotic treats at the Chatsworth Food and Drink Fair.

Taste of the East: Chris Gola of MKS Food Distibution had a range of exotic treats at the Chatsworth Food and Drink Fair.

“We also had our award winning butchers from the farm shop butcher half a lamb.

“There was some preparation which was done prior to the demonstration, then it was just going through the various six cuts that we would use.”

He said the demonstration was well received by visitors, who were interested to see where their meat come from.

The bakery at the farm shop also did a demonstration - making fresh Battenburg cake and olive bread.

“We tried to utilise all the resources across the estate,” Richard said.

“We were really pleased with how the fair went.

“Each day we had about 1,000 cars coming.

“We tried to make it as much of a food event for suppliers as we could.”

A food festival will be held in Tideswell on Saturday, May 5, between 10am and 4pm.

The event will be a celebration of good food, beer and wine and will feature free activities for children and entertainment from groups such as The Tideswell Male Voice Choir.