Telfood Feastival

We are proud to be attending Telfood Feastival and introducing the Tasting Theatre concept. Gone are the days of the Chef's Demo! This brand new concept allows you to experience what has been created. Taste, take a recipe card and recreate the dish for yourself.

We will be producing tasty food alongside our very talented affiliates. More about them and their offerings...

The Orchard

When they opened in June 2015 The Orchard aimed to create a ‘proper’ restaurant which reflected their passion for great food served with a smile along with brilliant wines. They wanted intimate surroundings and for our customers to feel like their guests – essentially all the elements they look for when they dine out!

The Orchard changes it's menus according to the seasons but not their ethos – they do not turn tables but expect you to relax during your evening, they source local, invest in their team and value their guests.

Established in 2005 by Martin Moyden, Mr Moydens Handmade Cheese has fast become a well respected artisan cheesemaking business. This stems from a passion for quality, attention to detail and a lust for perfection.

Martin was inspired by his grandmothers tales of farming and traditional ways of food production when cheesemaking really caught his imagination, how a simple way of preserving milk that can be traced back over 9000 years could still be used today and produce many varieties of cheese

 
Moyden's Handmade Cheese
Dukeshill Ham
Dukeshill was founded over thirty years ago, with a vision of producing the very best hams, cured the “old fashioned” way (where flavour and texture are more important than speed or yield), for a discerning public who were fed up by the bland offerings of the supermarkets.
Our commitment to quality led to us being selected by some of the top London Food Halls to produce their hams, and in 2003 we were awarded the ultimate accolade – a Royal Warrant to supply hams to HM The Queen
 
Chef Idris Hughes started his kitchen career in hotels, gaining experience of bulk cooking in large numbers from weddings, conferences and buffets, to high quality individually cooked dishes. From there he entered the independent pub & restaurant trade, cooking homemade food and helping to grow small businesses alongside their weekly turn over. He has gained overseas experience in European cooking before becoming an executive chef over both a hotel and busy restaurant, winning AA Rosettes for numerous businesses and has now joined the management team at Sofood! to bring his knowledge directly to your table!
Chef Idris Hughes

© 2017 by Sofood!

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