WELCOME TO HAY

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The full programme is available for this year’s festival, 25 May to 4 June - you can download a PDF of the programme here. We very much look forward to seeing you in May.

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Food

Kate Hofman and Steve Dring talk to Kitty Corrigan

Growing Underground and GrowUp Urban Farms

Event 4 Venue: Llwyfan Cymru – Wales Stage

With an increasing population, climate change and concerns about food (in)security, new and innovative farming methods are required. Steve Dring started the UK’s first underground farm based in disused air raid shelters, growing herbs and salad plants. Kate Hofman runs GrowUp Urban Farms, the UK’s first commercial aquaponics urban-farming business, cultivating both fish and salad plants in one integrated system from a warehouse in London.

Price: £7.30
 
 

Helen Browning, David Speller and Jake Freestone talk to Rob Yorke

Green-tech tinted glasses: how smarter agriculture can reduce farming’s footprint

Event 7 Venue: Llwyfan Cymru – Wales Stage

Helen Browning, David Speller and Jake Freestone talk to Rob Yorke

Crop drones, precision pesticides, earthworm management, poultry software and GPS- directed tractors are just some of the new technologies that are revolutionising agriculture. The panel discusses agri-tech innovation helping farmers to become more efficient by using fewer resources. Browning is CEO of the Soil Association, Speller is an award-winning poultry farmer, Freestone a Linking Environment and Farming accredited farm manager.

Price: £7.30
 
 

Miriam González Durántez

Made In Spain

Event 17 Venue: Llwyfan Cymru – Wales Stage

Miriam González Durántez

The lawyer and Inspiring Girls champion introduces her delicious “recipes and stories from my country and beyond” in a glorious celebration of Spanish culture and cooking.

Price: £7.30
 
 

Simon Murray and Friends

The National Trust Manual of Housekeeping – Show and Tell

Event 41 Venue: Cube

Simon Murray and Friends

What is this for? And how do I clean it? The National Trust’s Director of Curatorship and his team of expert conservator colleagues display and demonstrate some of the most wonderful and eccentric household items from their collections. They’ll offer advice on anything you’d like to bring along.

Price: £6.30
 
 

James Rothwell and Patricia Ferguson

The Art of Dining

Event 47 Venue: Starlight Stage

James Rothwell and Patricia Ferguson

A celebration of the exquisite craftsmanship and elegance of silverware and porcelain in a tour of social history with National Trust experts James Rothwell, author of Silver for Entertaining and Patricia Ferguson, author of Garnitures, Ceramics and Cobalt Treasures. Chaired by Simon Murray.

Price: £7.30
 
 

Tom Daley

Tom’s Daily Plan

Event 84 Venue: Baillie Gifford Stage

Tom Daley

The Olympian diving star shares what he’s learned about how to stay fit, healthy and positive. His secrets include delicious food, workouts anyone can do (he promises!) and invaluable motivational and lifestyle tips. He talks to the award-winning sports writer Carolyn Hitt.

Price: £9.30
 
 

Tom Daley

Tom Daley’s Supper

Event 102 Venue: Relish Festival Restaurant

Come and join the Olympic diver for a super-tasty supper prepared around recipes from his book Tom’s Daily Plan. Tom will talk about an athlete’s diet and nutrition and share the secret of Tom’s Ultimate Bacon Butty.

Price: £30.30
 
 

Thomasina Miers talks to Rosie Boycott

Home Cook

Event 149 Venue: Starlight Stage

Thomasina Miers talks to Rosie Boycott

The founder of the Mexican street food cantina Wahaca introduces her most-loved recipes; recipes that she has fed her friends and family at her always busy kitchen table, recipes made up of family classics or food inspired by her travels and her favourite food-writers and chefs.

Price: £7.30
 
 

Jessica Seaton

Gather Cook Feast: Recipes from Land and Water

Event 194 Venue: Llwyfan Cymru – Wales Stage

Jessica Seaton

Seaton, the founder of TOAST, is inspired by the food from our seas, our rivers, our farmland, our gardens and our wild places. Her new cookbook is full of simple, seasonal and nourishing recipes such as braised short ribs with horseradish, courgette fritters with minted yoghurt, mackerel escabeche with wild fennel and kale, and roast vegetable and barley salad with crisped artichokes. She shares her love of food and landscape with Kitty Corrigan.

Price: £7.30
 
 

HAYDAYS World of Food

Event W32 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy, using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 4-7
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HAYDAYS World of Food

Event W34 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy, using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 8-11
Sold Out
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HAYDAYS World of Food

Event W37 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy, using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 12+
Sold Out
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HAYDAYS World of Food

Event W40 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy, using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 14+
Sold Out
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HAYDAYS World of Food

Event W41 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy, using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Young Adult
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Pete Brown

Miracle Brew – A Journey into the Four Ingredients of Beer

Event 251 Venue: Starlight Stage

Beer is the most popular alcoholic drink on the planet, but very few people have any idea what it is made of. We all know that wine is made by fermenting pressed juice from grapes and cider comes from pressing apples but what about beer? Beer is traditionally made from four natural ingredients: malted barley, hops, yeast and water, and each of these has an extraordinary story to tell. Brown is a journalist and author who specialises in making people thirsty.

Price: £7.30
 
 

Louise Gray talks to Andy Fryers

The Ethical Carnivore

Event 252 Venue: Cube

Louise Gray talks to Andy Fryers

We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion? What if you only ate animals you killed yourself? Gray decided to do exactly that. Starting small, Louise shucked oysters and caught fish before moving on to shooting pigeons, rabbits and more. Questioning modern attitudes to the meat we eat and asking the question: How did we end up eating so much meat, with so little idea how animals are raised and killed on our behalf?

Price: £7.30
 
 

HAYDAYS World of Food

Event W43 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 4–7
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Pete Brown talks to Andy Fryers

The Apple Orchard: The Story of Our Most English Fruit

Event 267 Venue: Good Energy Stage

Taking us through the seasons in England’s apple-growing heartlands, Brown uncovers the stories and folklore of our most familiar fruit. An orchard is not a field. It’s not a forest or a copse. It couldn’t occur naturally but it demonstrates that man and nature together can create something beautiful.

Price: £7.30
 
 

HAYDAYS World of Food

Event W46 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 8–11
Sold Out
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HAYDAYS World of Food

Event W49 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 12+
Sold Out
Please log in to add this event to your wish list so we can notify you in case of further availability

HAYDAYS World of Food

Event W52 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Age 14+
Price: £15.30
 
 

Angelina Sanderson-Bellamy

Food Certifications – Are They Worth the Paper They are Written on? - Cardiff University Series 4

Event 286 Venue: Starlight Stage

We are all familiar with an array of certificates found on our food: Rainforest Alliance, Marine Stewardship Council, Fairtrade, Organic etc.  This certification is meant to reassure us that food is produced in a more ecologically friendly way or improves animal welfare. But does it? Come and join an interactive session that will help formulate better understanding and communication. Sanderson-Bellamy is a Research Associate at the Sustainable Places Research Institute.

Price: £7.30
 
 

HAYDAYS World of Food

Event W53 Venue: Mess Tent

Are you a budding chef or curious in the kitchen? Learn how to cook interesting food from all over the world with the Kitchen Academy using recipes from a different culture every day. You don’t need to bring anything other than your tastebuds and your appetite...you are cooking lunch!

Young Adult
Price: £15.30
 
 

Bill Sewell talks to Jake Kemp

Food, Pleasure and Community

Event 299 Venue: Cube

Bill Sewell talks to Jake Kemp

On the final day of his crowd-funding campaign for his new book Bill’s Kitchen, food writer and restaurateur Bill Sewell discusses his journey from concerned London vegetarian to enthusiastic rural omnivore. His trademarks are strong flavours, simple techniques and a passion for the pleasure of cooking as well as eating. They talk about eating well but not cleanly; and the ways in which social media can either kill or build a sense of community around food, cooking and eating.

Price: £7.30
 
 

Hay Mela 3: Curry Night

Event 300 Venue: Relish Festival Restaurant

Please join us for a supper designed by Anand George of Purple Poppadom Restaurant in Cardiff, one of Wales’s most gifted Indian chefs.

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