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Time for British Pulses at Bristol Food Connections

We're getting very excited about Bristol Food Connections, an amazing festival of more than 100 events across the city & through the week of 11th to 17th June. We're involved in a few things...

Hodmedod at Bristol Farmers and Producers Market
Hodmedod will be back at Bristol Farmers' and Producers' Market on Wednesday 13th June (Photo Rebecca Noakes Photography)

Time to Stock your Larder with Pulses

Join us for free at the Food Connections Festival Hub at 12 noon on Tuesday 12th June to see chef Matt Williamson - other half of The Art of The Larder author Claire Thomson - demonstrate the joys of a larder full of pulses with tempting dishes of beans & store-cupboard staples, including Middle Eastern favourite ful medames. There's no need to book, just turn up! More info...

Business Bootcamp: The Secrets of our Success with Food and Farming Award Winners

Hodmedod co-founder Nick Saltmarsh will hot-foot it from the Hub to be part of the Food Connections Business Bootcamp, sharing the story of Hodmedod's journey from our beginnings packing half a tonne of beans on William's kitchen table for the Great British Bean project to winning Best Food Producer at the 2017 BBC Food and& Farming Awards. More info and tickets...

BBC Food & Farming Award Showcase Market

Wednesday sees another BBC Food Awards celebration ahead of the evening's 2018 awards ceremony - we'll be at the BBC Food & Farming Award Showcase Market at St Nick's Market, joining the regulars at the farmers' and producers' market. More info...

A Summer's Feast with Square Food Foundation and Bristol 24/7

We're delighted to be providing some of our award-winning British pulses for the Square Food Foundation Summer Feast of seasonal dishes created by Barney Haughton and cooked up by a team of young chefs. More info and tickets...

Time To Eat More British Pulses

On Saturday at 3pm we're back at the Food Connections Festival Hub with queen of pulse, and author of Pulse, Jenny Chandler for a free demo of Egyptian falafels and a summer minestrone with red haricots - a delicious taste of the versatility of British pulses. There's no need to book, just turn up! More info...




Nick Saltmarsh
Nick Saltmarsh

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