Preview Wessex Chilli Festival 2010 – Sunday 10th October 2010

by Matt on October 9, 2010 · 0 comments

in News

Matt Making Sauce for the Wessex Chilli Festival

Matt Making Sauce for the Wessex Chilli Festival

Its harvest time, and that means one thing, the Wessex Chilli Festival, this will be the second, and it goes on in the Cheese and Grain Hall in Frome, Somerset. It’s a celebration of some of the West Country’s finest harvest, (please do not confuse ‘Finest Harvest’, with the Wurzels album of the same name). There will be a wide range of chilli products, spices, cheeses, some specially made products, including sausages and the ‘Dragon of Wessex’ sauce. This is a smoked Habanero sauce, made with chillies grown by Matt Simpson of Simpson’s Seeds, and made by Upton Cheyney Chilli Farm. Making this sauce was quite an experience, ‘We had to go to local pub when we’d finished, with the first bottle and do some quality tests….and didn’t finish ‘til the bottle was’.

There will also be two competitions running during the show, there is a once in a life time chance to name a new strain of Chilli, a Cap Baccatum, which came from the National Collection at West Dean. So any choices will have to be prefixed with ‘Aji’.

The second competition is the ‘Sauce of the Year’, this will be judged by visitors to the festival, who, on entering will be given a bead, this they put into a jar by the sauce they think is the best. The UK leading sauce makers are entering, and the rules are simple, must be made in the UK, using UK grown chillies, no extracts and must be available by mail order. We plan on this competition becoming a feature of the festival, and if it proves popular, an amateur version to run alongside next year.

We now have over 40 entries, from mild and medium to downright lunacy- So come along and judge.

A quick list of stall holders

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