The Autumn Festival will feature free talks from some of our vendors, and also workshops to enhance your kitchen skills.

12noon | Roebuck Estate
The Rise of English Sparkling Wine in the South Downs.
Pip Mortimer will talk about Roebuck Estates and how they benefit from vineyards in the South Downs National Park—the history, geography, and geology of this area that gives rise to the unique English Sparkling Wine.

12:45pm | Charlotte Wise Wellbeing
An Introduction to Flower Essences.
Charlotte Wise will talk about the history of flower essences, how they support healing, and how to incorporate them into your life. You will take a flower essence remedy home.

1:15pm | Bury Bees
The Life of a Honey Bee.
A colony (containing approx. 60,000 bees) is termed a social organism, whereby the interests of the whole rather than of the individual are paramount. Bees are vital pollinators of crops and plants, but in recent years they are under increasing threat from disease and predators. Can we help them?

1:45pm | Catherine Sloman
PUMPKINS!
Catherine Sloman, author of Kitchen Confidence, will talk about: PUMPKINS! Join us for a vibrant exploration of pumpkins—nature’s autumnal gem. This talk dives into the seasonal significance of pumpkins, from their role in harvest traditions to their culinary versatility and decorative appeal. You’ll leave inspired to make the most of pumpkin season.

2:30pm | Radhika Howarth
The Alchemy of Spice: From Medicine to Mastery
Radhika Howarth, author of Flavours Without Borders, will talk about spices, spice profiles, their medicinal value, blends from around the world, and how to use spices, including tempering techniques.

3:00pm | Valentina Harris, Radhika Howarth, Catherine Sloman
Table Talk: Meet the Makers Behind the Menus
Pull up a chair for an intimate session with three celebrated author-chefs. Hear their stories, ask your burning culinary questions, and get your favourite books signed. Whether you're a passionate home cook or just love a good food tale, this is your chance to connect with the minds—and hands—behind the recipes.