Local Producers Showcase

Arrive at 6.30. Take your seats and a buffet style supper will be brought to your table including Rose’s ferments, St Sidwell’s bread, Rull Orchard cider and Sharpham’s Cheese. At 7pm, a panel discussion will begin with the three local producers: Rose of Shillingford Organics & Red Earth Ferments, Marta of The Sidwell Street Bakehouse and Claire of Rull Orchard. After some initial questions from our host, Becca of Shillingford Organics, the floor will be open for the audience to ask their questions.

• An evening of learning from three local producers about their craft
• Tastings of their produce in a small buffet supper that is served to your table
• A chance to mingle with local likeminded people over supper and cider

I am the lead baker at The Sidwell Street Bakehouse in Exeter. We are a community bakery with two main focuses. One is to produce nutritious bread using sourdough fermentation and local stoneground grains. The other is offering volunteer opportunities for people to develop various skills within different roles at the bakehouse.

Rose Whitehouse is a Fermenter at Shillingford Organics, a vegetable farm in Devon, UK. She has been fermenting for 15 years, teaching fermentation skills for over a decade, and previously ran a fermentation production kitchen under the name Red Earth Ferments.

After being diagnosed with Coeliac Disease fermentation has helped her make better choices for her wellbeing, but it’s also deepened her awareness of the food chain and the life within our food. She believes that it reminds us to ask: Where does our nourishment come from? Working at Shillingford Organics she says she is lucky to see, daily, the love and care that goes into growing truly healthy food.

Rull Orchard create cider and juices from heirloom and hertitage variety’s of apples grown in their orchard in Bickleigh and from other local traditional orchards.

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Host or Publisher Shillingford Organics