Wednesday 9 October
11am: Garden to plate: Creating a meal with every bit of your harvest – Joe Clark
1pm: No-dig gardening in our World Food Garden – RHS Horticulturist Liz Mooney
Learn how we approach growing food in the World Food Garden, including why we adopt no-dig gardening and some of the more unusual crops we grow, as well as some surprise edibles you may already be growing.
2pm: The rum trend – Beckford’s Rum
Explore the rich history and craftsmanship behind rum.
3pm: Fine dining with vegetables – Dave Coyne, Company of Cooks
Discover how to create flavourful, satisfying meals entirely from vegetables. Perfect for those looking to reduce meat consumption or explore plant-forward eating.
Thursday 10 October
12noon: A Tipsy masterclass – The Tipsy Food Company
1pm: Smoked tartare, fermented rhubarb hot sauce and waste sourdough cracker – Bradley Adams, Knepp Wilding Kitchen and Shop
Showcasing the estate to plate ethos with a focus on produce from the Knepp rewilding project.
2pm: History of the Christmas pudding – LillyPuds
Discover the fascinating history behind the iconic Christmas pudding.
3pm: Sourdough bread making with wild farmed flour – Johnny Hodges
Friday 11 October
11am: The power of well-grown food – Sam Hamrebtan
Join nutritional therapist and chef Sam Hamrebtan as she delves into the vital connection between soil health and the nutritional quality of homegrown produce. Discover innovative growing methods that maximise nutrient density and learn why nurturing your soil is fundamental to cultivating food that supports a healthier, more vibrant life.
12noon: From heat to sweet: Exploring the world of chillies – Joy Michaud, Sea Spring Seeds
1pm: Food security and crops in the future – RHS Horticulturist Liz Mooney
Hear about the importance of vegetable growing given some of the issues facing UK food security and how home gardeners can adopt new techniques and grow crops that may be more resilient to a changing climate.
2pm: A seasonal garden feast – Sam Hamrebtan
Nutritional therapist and chef Sam Hamrebtan will craft delightful autumnal feasting dishes, using fresh, seasonal produce from the World Food Garden at RHS Wisley. She’ll also share insights on the importance of eating seasonally and how a diverse diet contributes to overall wellbeing.
3pm: Growing healthy food at home: Benefits for people and planet – RHS Wisley Garden Manager Sheila Das
Saturday 12 October
11am: The great British scone off – David Atherton
Pitting his scone recipe against the Australian lemonade scone and you get to decide which wins.
Book signings in the RHS Wisley Garden Centre at 12.30pm
12noon: Easy vegan style – Anila Sauces
2pm: Tudor history and Hampton Court Gin – Hampton Court Gin
Talk and Q&A on Tudor history and the background to the rum and gin produced by Hampton Court Gin.
3pm: Squash three ways – David Swann
Learn how to transform versatile butternut squash into three distinct and delicious meals. From roasting and pureeing to stuffing and sautéing, you'll discover creative cooking techniques that bring out its rich, nutty flavour.
Sunday 13 October
11am: Savoury beginnings: Crafting the perfect starter – Steve Lyons
Join renowned chef Steve Lyons as he guides you through the creation of a stunning three-course meal. Steve will craft a delicious starter sharing expert tips and techniques. Perfect for food enthusiasts looking to elevate their cooking skills and experience gourmet dining at home.
12noon: Foundation to fermentation: Kimchi workshop – Good Fermentation
Join this interactive workshop to explore the world of fermentation through two popular foods: kimchi and kombucha. Learn the science and techniques behind fermenting vegetables and brewing your own probiotic tea.
1pm: Mastering the main: A journey to the perfect entrée – Steve Lyons
Join renowned chef Steve Lyons as he guides you through the creation of a stunning three-course meal. Steve will craft an impressive main course sharing expert tips and techniques. Perfect for food enthusiasts looking to elevate their cooking skills and experience gourmet dining at home.
2pm: Foundation to fermentation: Kimchi workshop – Good Fermentation
Join this interactive workshop to explore the world of fermentation through two popular foods: kimchi and kombucha. Learn the science and techniques behind fermenting vegetables and brewing your own probiotic tea.
3pm: Sweet finishes: Decadent desserts to end on a high – Steve Lyons
Join renowned chef Steve Lyons as he guides you through the creation of a stunning three-course meal.Steve will craft a delectable dessert, sharing expert tips and techniques. Perfect for food enthusiasts looking to elevate their cooking skills and experience gourmet dining at home.
