There will be a wonderful line-up of demonstrators at the Black Isle Food Festival ‘25 – four professional Chefs, in addition to experienced demonstrators who are happy to share their expertise. 

There will be a showcase of different dishes and techniques, as well as tantalising tasters. We offer practical workshops too for those who would like to try their hand at their own creations.

Demonstrations will be held in two locations this year: in the ARK Estates Marquee in the grounds of Findon Hall and at Culbokie Church Centre.

Our four Guest Chefs will demonstrate delicious dishes for you to sample. Pick up tips from the professionals and taste their menus using local and seasonal produce. 

We are delighted to also welcome local experts who will provide entertaining and informative demos and tasters highlighting Local Honey, Komboucha and different styles of Cake Icing Techniques. 

Tickets are bookable from July 19th, by either visiting the Black Isle Food and Drink Festival stall at Culbokie Community Markets on July 19th or August 16th, or by contacting us by email: event@culbokiect.org

• A Seasonal Selection (Saurav Kumar)  12.30 - 1.30  in Ark Estates Marquee
• First Steps in Fermenting (Penny and Martin)  12.30 - 1.15 in Church Centre A
• Whet the Appetite (Matt Heeley)  2.00 - 2.45 - in Ark Estates Marquee
• A Fishy Taco (Grant MacNicol)  1.45 - 2.30 - in Church Centre A
• So, What Is Honey Anyway? (Dingwall Beekeepers)  3.15 - 4.00 in Ark Estates Marquee
• A Pair of Wellies: Main Course Masterpieces (Craig Douglas)  3.00 - 4.00 in Church Centre Kitchen
• Piping to Perfection (Jeni Iannetta)  12.39 - 1.30 : 1.30 - 2.30 : 2.30 - 3.30 in Church Centre B

A Seasonal Selection 

Suarev will be cooking up a storm by by harvesting flavours of the Black Isle. Saurav will create a summer/autumn dish of hot smoked salmon from Ord Oak Smokehouse and a broad selection of colourful vegetables from Black Isle Veg Boxes. Join Saurav for a taste of Black Isle produce and pick up plenty of culinary tips.

Whet the Appetite 

Matt will create a dish of Pickled Mackerel, Confit Tomato and Basil. Beautiful, fresh Scottish Mackerel will be lightly pickled and then charred with a blow torch and served on a vibrant, light sauce of confit yellow tomatoes and garnished with semi dried tomatoes and fresh basil.

A Pair of Wellies: Main Course Masterpieces 

Craig will will tantalise your taste buds with his main course masterpieces of Beef Wellington and Veggie Wellington. He will take you on a gourmet journey from ingredients to the final stages to inspire you to ‘try this at home’. 

A Fishy Taco 

Grant will offer a fishy fiesta, a fusion of local haddock and Mexican cuisine.  

First Steps in Fermenting

A demonstration of two very different approaches to fermented food and drink. Kombucha is a non-alcoholic drink made from tea, and sauerkraut is made with just cabbage and salt. Penny Edwards and Martin Sherring will show how simple they are to make, and will offer free starter cultures (aka SCOBYs) for those who want to try making their own kombucha.

(And for the curious, SCOBY is Symbiotic Culture of Bacteria and Yeast!)

Piping to Perfection 

Jeni will run three lively workshops demonstrating innovative icing tips and techniques. You will take away a decorated cupcake of your own creation.

So, What Is Honey Anyway?

Caroline, Angie and Culbokie's own Barbara Grey from Dingwall and District Beekeeping Association will discuss and share various types of honey.

You’ve probably drizzled it on your porridge, put it in a stir fry, or maybe even used it on your skin. But have you ever stopped to ask: What actually is honey? Discover the diverse colours, textures and flavours of honey. Taste the natural sweetness of the different nectar sources. Come and find your favourite! Not all honey is created equal!