A baker's dozen for food festival

Wells Food Festival returns for its 13th year this weekend - a celebration of Somerset's rich farming and culinary heritage. ANDREA COWAN explores 13 highlights that make this year's event a feast for all the senses.

- ANDREA COWAN

NESTLED in the medieval heart of Wells, the city's food festival has become a popular fixture in the calendar, drawing thousands each October.

With its blend of tradition and innovation, local pride and global flavours, the Wells Food Festival is a true reflection of Somerset's vibrant food culture. Whether you're sipping English wine, sampling street food, joining a cookery workshop or watching your child make fudge in a bag, it's a day to savour. Here, I've picked 13 highlights for its 13th anniversary...

1. ARTISAN MARKET

Prepare to be dazzled by the sheer scale and variety of the Artisan Market, which this year features nearly 200 producers from across the South West. From fermented foods to traditional sausage rolls, washed down with a range of drinks from mead to kombucha, the offerings are as diverse as they are delicious.

"The producers are understandably proud of what they do and this is their opportunity to really engage with the visitors," says festival director Jon Abbott. "Expect to chat with passionate makers about the provenance of their ingredients and the stories behind their creations."

Following last year's successful expansion into the High Street, the market now stretches into Sadlers Street and through the Penniless Porch on to Cathedral Green, providing plenty of space to sit and enjoy purchases.

2. STREET FOOD

Get your forks at the ready for a culinary journey around the globe, all made locally. Try Trinidadian doubles - two fried breads filled with chickpeas and condiments - or momos, the delicate steamed dumplings of Himalayan cuisine. Seafood lovers will delight in squid and crab-loaded fries, while meat-eaters can savour kebabs grilled over a Turkish charcoal mangal.

Recipes closer to home include Somerset cheese toasties on sourdough and burgers featuring home-reared goat and wild venison, offering a twist on familiar favourites.

3. NONFOOD FARE