UCFF delivers another year of inspiration

The Universal Cookery & Food Festival (UCFF) recently returned, transforming Tewinbury Farm in Hertfordshire into a hub of inspiration, flavour and collaboration.

On 16 September, hundreds of chefs, suppliers and producers gathered for what’s often dubbed the 'Glastonbury for Chefs'.

The one-day festival was designed by chefs, for chefs, giving attendees a rare chance to step out of their kitchens and connect with farmers, growers, foragers and foodservice leaders.

Culinary Highlights

The Trends & Debates Stage, hosted by Nigel Barden in partnership with The Staff Canteen Live, tackled some of the biggest challenges facing hospitality. Michelin-starred chef Tom Aikens headlined, creating stunning dishes while sharing his journey, industry insights, and even news of his next adventure – climbing Mount Kilimanjaro for charity.

The Wild Food Stage was another standout, featuring experts in game butchery, fish prep, and foraging, while the Farmers Market showcased the very best in British produce, from Cornish sea salt to artisanal sauces.

Garden tours led by Lloyd Harrison of Tewin Greens revealed thriving seasonal crops and introduced chefs to future menu favourites like blue kale and Agretti.

Meanwhile, foraging tours with Colin Wheeler-James gave guests hands-on experience with wild plants, from lemony bristly oxtongue to health-boosting nettles.

Food was at the heart of the festival. From build-your-own breakfast buns filled with artisan bacon and shiitake mushrooms, to showstopping lunches like char siu pork belly and Northern Irish snails, the menu highlighted both innovation and tradition.

Sponsors of the event included Bonemasters Global, Jestic Foodservice Solutions, Lee Kum Kee, MKN and Solstice and Plant S. 

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