This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top culinary talent for what promises to be one of the festival’s most ‘electrifying’ editions yet.

Created by chefs, for chefs, UCFF has been dubbed ‘Glastonbury for chefs’, offering an ‘inspiring’ day out of the kitchen, packed with live demos, hot-topic debates, wild food exploration and peer-to-peer connection.

What’s On at UCFF 2025:

• The Staff Canteen Live — Hosted by Mark Morris – Watch four Michelin chefs light up the stage in a series of live cookery demos Tom Aikens (Muse), Daniel Clifford & Liam Anderson (Midsummer House), Tom de Keyser & Sarah Haward (The Hand & Flowers / The Coach) and Josh Angus (HIDE, Mayfair)
• Wild Food - Feather, Fur, Fin & Fungi Demo Stage - An expanded wild food concept featuring game butchery, fish prep, wild foraging and fungi, with hands-on insight from seasoned field-to-fork experts.
• Foraging Walks - Led by Colin Wheeler-James and the Ground Up Cookery School, these walks dive deep into nature’s pantry, alongside the River Mimram, with a focus on sustainable sourcing and menu integration.
• Farmers’ Market A vibrant, multi-sensory showcase of the best in British produce and equipment, from hyperlocal to national suppliers.
• Trends & Debates Stage — Hosted by Nigel Barden – Tackle the big topics shaping the future of foodservice, with sessions including: Local Heroes – celebrating regional food champions; Eat Yourself Well – wellness, nutrition, and food as medicine; To B or Not to B-Corp? – unpacking the value of ethical business models; AI in the Kitchen – what’s real, what’s hype?

Tickets: £125 + VAT (includes breakfast, lunch, refreshments, and all experiences) www.cookeryandfoodfestival.co.uk (08:30 – 17:00)