The Producers' Market celebrated the wealth of produce from each region in the UK, bringing together a range of artisan producers all offering homemade, homegrown or homereared food and ingredients.

The Bertinet Kitchen:

Set within the delicious magazine Producers' Market was The Bertinet Kitchen cookery school where chef and baker Richard Bertinet hosted the best chefs from the regions and gave you a taste of the wonderful food and fabulous regional produce that you found at Taste of Bath & the South, Birmingham & the central region, Leeds & the North and Edinburgh & Scotland.

You had the opportunity to get 'hands on' in the cookery school as you tested your skills and learnt some new ones in free 30 minute taster cookery lessons with Richard and his guests.

The full programme and timings for 2008 was:

Thursday 19 June 12.00 to 4.30pm

• 12.30pm — Hywel Jones, Lucknam Park, Wiltshire
  Roast cornish scallops with west country cider & white port butter, pickled girolles, salted grapes and white asparagus.
• 1.30pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 2.30pm — Michael Caines, Gidleigh Park, Devon & Abode
  Vegetable & herb soup
• 3.30pm — Richard Bertinet
  Somerset strawberry croustillant with pastry from Dorset pastry

Thursday 19 June 5.30pm to 9.30pm

• 6.00pm — Martin Burge, Whatley Manor, Wiltshire
  Warm raspberry marshmallow
• 7.00pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 8.00pm — Chris Horridge, The Bath Priory
  Summer berry soup with birch sap wine and vanilla straws
• 9.00pm — Richard Bertinet
  Somerset strawberry croustillant with pastry from Dorset pastry

More about Thursday's guest chefs >>

Friday 20 June 12.00 to 4.00pm

• 12.30pm — Adam Bennett, Simpsons Birmingham
  Summer salad of asparagus, Bings Heath smoked trout and quails eggs
• 1.30pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 2.30pm — Alan Murchison, L'Ortolan, Reading – La Becasse, Ludlow
  Pistachio souffle
• 3.30pm — Aaron Patterson, Hambleton Hall, Rutland
  Passionfruit souffle

Friday 20 June 5.30pm to 9.30pm

• 6.00pm — David Colcombe, Opus, Birmingham
  New season Cornish lamb with brinjal potatoes, mint dressing and a summer pea and feve salad
• 7.00pm — Simon Gueller, The Box Tree, Ilkley
  Seafood chowder with roast sea scallops and morteau sausage
• 8.00pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 9.00pm — Richard Bertinet
  Somerset strawberry croustillant with pastry from Dorset pastry

More about Friday's guest chefs >>

Saturday 21 June 12.00 to 4.00pm

• 12.30pm — Richard Bertinet
  Somerset strawberry croustillant with pastry from Dorset pastry
• 1.30pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 2.30pm — Simon Shaw, El Gato Negro, Sowerby Bridge, Yorkshire
  Syrian lentils
• 3.30pm — Focus on producers: Brown & Forrest Smoked Eel
  With Richard Bertinet

Saturday 21 June 5.30 to 9.30pm

• 6.00pm — Focus on producers: Warm salad of Fine Beef Company beef fillet
  With Richard Bertinet
• 7.00pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 8.00pm — Focus on producers: Treflach farm pork loin with somerset cider brandy
  With Richard Bertinet
• 9.00pm — Richard Bertinet
  Somerset strawberry croustillant with pastry from Dorset pastry

More about Saturday's guest chefs >>

Sunday 22 June 12.00 to 5.00pm

• 12.30pm — Roy Brett, Dakota Forth Bridge
  Fruits of the sea
• 1.30pm — Richard Bertinet
  Fougasse with flours from Shipton Mill, Tetbury
• 2.30pm — Carina Contini, Centotre, Edinburgh
  Insalata d'estate – Fresh italian fennel, pear, trevisana, rocket and Parmigiano Reggiano
• 3.30pm — Sean Kelly, Abstract, Edinburgh
  Raw tuna with wasabi mayonnaise, cucumber caviar and puffed linseeds
• 4.30pm — Mark Rossi, Abode Canterbury
  Sweetcorn soup with coriander and crab

More about Sunday's guest chefs >>

More about the featured suppliers >>

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