Newmilns Regeneration Association

Newmilns Food Festival Demonstrations 2017

We were treated to another amazing line up of demonstrations at this years event. Below you can see the amazing people who were part of the demonstrations this year.


Timetable for Saturday 9th September


11:10 “Thai Fresh Spring Rolls” by Ning (Kanokkarn Chestnut) 

Ning will be demonstrating how to make this easy, healthier version of Thai Fresh Spring Rolls.

11:35 “An Autumnal flavour of Ayrshire” by Alisdair Hood of Cottage Catering

Alisdair will be demonstrating a starter and a main course of the best local produce that is available this autumn.


12:00 “Mozzarella Demonstration” by Kedar Cheese Company

A demonstration on how to make fresh mozzarella from prepared mozzarella curd! 

12:25 “Craft Brewed Beer” by Ethical Ales

This one is really interesting, a demonstration on brewing your own craft beer!


12:50 “Onion Bhajis and Vegetable Pakora” by Millers Larder


Onion Bhajias and Vegetable Pakora (a good way of using up left over cooked whole potatoes. These are gluten free, suitable for vegans and vegetarians.) 

With Fresh tomato, chilli and Mint Chutney and Flat breads.


13:15 Painting Competition Winners Presentation


13:30 “Loudoun Academy Demonstration” by students from Loudoun Academy with Ayrshire College


13:55Sugarcraft” by Alison Brown


Alison will be demonstrating run out techniques using both Royal icing and chocolate to give you creative ideas for decorating your cakes, biscuits and desserts.  


14:20 Cookery Winners Presentation


14:35 School Dinners by EAC Catering

Breaded Salmon Goujons served with fresh tartare suace, saute baby potatoes and dressed in homemade coleslaw.


15:00Ayrshire Food - Past and Present and what we can learn from our Ayrshire Food Study Tour of Iceland” by Ayrshire Hampers


A presentation of the History of Ayrshire Food and how it has developed to present day and How our Ayrshire Food Study Tour of Iceland has provided fantastic learnings for the future.


15:25 “Fun Food Folk” by Centrestage


Join us at the Centrestage Cooking Demonstration to see how amazing meals are made from food about to go to waste.  See how our chefs create culinary delights for our  communities from food that is saved from going to landfill.


15:50 “Simple Rosemary Chicken with Sweetcorn & Leek Chowder” by The Park Hotel


I’d like to start by stating this dish isn't your traditional chowder, it's just the easiest way to describe the side for this dish. Chowder is an old American favourite and usually associated with fish, for instance clams. A good Scottish classic like Cullen Skink could be considered a  'chowder' of some sorts, but for this recipe we're going make more of a thick creamy vegetable stew to contrast to the nice crisp, freshness of the rosemary baked chicken.

This dish is super quick and easy to make and has summery notes. As always I recommend Maldon sea salt and freshly cracked black pepper for all seasoning.


16:15 “Buy Local, Eat Well” by Crossroads Community Hub/ The Home Cook School


Ayrshire food from Ayrshire folk are teaming up with Lindsay Guidi from The Home Cook School to bring you exciting simple to cook dishes that your family will love. We use local ingredients to showcase our wonderful Ayrshire produce. Come along and be inspired to buy local and eat well.