Established in 2012, UCFF was the brainchild of Lee Maycock, Ian Nottage and John Feeney during their time as Craft Guild of Chefs committee members.

The UCFF has been nicknamed the ‘Glastonbury for Chefs.’ For the first time in its history the UCFF created a dedicated Game stage hosted by director of Lexington Catering Rob Kirby. The Game stage showcased live presentations, including skinning and butchering a full deer and prepping wood pigeon which had been shot. 

Leon Davies, national sales manager of the British Game Alliance (BGA), said: "The BGA and I are delighted to be involved with this year's UCFF, demonstrating the amazing credentials of British game meat. Game, such as pheasant, is a sustainable, nutritious and tasty food source and I hope I can show the chefs how easy it is to integrate game into their menus.

"I am honoured to be taking part in this year’s festival. The Craft Guild of Chefs is integral in uniting the industry and putting chefs at the forefront, providing top training and education from key and influential players in the industry."

This year’s UCFF went back to basics with a ‘From the Land’ theme. Nottage, Craft Guild of Chefs and UCFF chef director commented: “It’s been absolutely fantastic. A great line-up of chefs and speakers across the two stages. There have been some interesting debates around sustainability. A lot of happy faces and a lot of learning going on as well.”

Additional attractions at this year’s UCFF included clay pigeon shooting, a falconry display, deer from Red Oak Genetics and a foraging tour and a tour of the venue Bottom Farm.