There’s just over a week until the Taste Bedford food and music festival returns to the banks of the River Great Ouse, showcasing the best in street food, local producers and live music.
Taking place on Saturday 13 July, the hugely popular event attracts thousands of foodies to Bedford’s embankment to enjoy food, drink and entertainment.
This year, the professional food theatre hosts chefs including Phil Fanning from Paris House and Elizabeth Palmer-Smith of the Dog House Kitchen plus a masterclass from Gary Hooper of GCH Fishmongers.
Compered by Taste co-organiser, Anne Harnan, it’ll be the place to pick up some top chefs’ tips and maybe even a taste of what they’re cooking up.
Surrounded by deckchairs, the Victorian bandstand once again provides a stage for the blender live music sessions, headlined by The Scruff.
“We love Taste,” said blender’s Alan Cooley. “It’s the best festival in Bedford and a real treat to be able to put the best local bands on in front of a new audience.”
Headline sponsors, Bedford Heights are running family-friendly activities on the day and Wells & Co will be providing liquid refreshment from their super-cool bar and taking the opportunity to tell visitors about their new Fairhill-based brewery.
“We’re thrilled to be back,” said Anne Harnan. “We’ve got even more street food stalls, more local producers and more family-friendly activities this year so there is definitely something for everyone.
“In keeping with the Council’s commitment to the environment, we’re aiming to be as eco-friendly as possible at this year’s festival.
“We’ve got standpipes so you can bring your own refillable water bottles, pop up bike racks to encourage visitors to cycle and we’ll be giving out orange sacks so everyone can take part in keeping Bedford green and tidy.”
Sue Ryder St John’s is Taste Bedford’s charity partner and their volunteers will be on hand throughout the day to help festival-goers find their way around.
The Sue Ryder hospice in Moggerhanger gives specialist palliative and bereavement care to families in Bedfordshire.
The team have just planted a vegetable garden in the grounds of the hospice, enabling them to use home-grown herbs and veg to prepare meals for patients and visitors.
It costs £10,000 per day to provide the hospice’s services at St John’s and out in the local community, so please donate to any of the collections taking place throughout the day.
The festival programme can be downloaded from the Taste Bedford 2019 event page on Facebook and you can follow Taste on Instagram too @tastebedford
If you’re interested in finding out more about supporting the Sue Ryder St John’s hospice or volunteering for the charity, please visit www.sueryder.org/stjohnsor Email email@example.com speak to hospice staff and volunteers here today.