Great November happenings
The New Forest Food and Drink Festival lasts for a whole week (31 Oct – 6 Nov) so there’s plenty of time to savour special seafood, fizz-fuelled lunches, children’s tea parties and foraging trips. thenewforest.co.uk/newforestfoodfest
Think you’re a cheese buff? Find out at the International Cheese Festival in San Sebastián this month (16-18 Nov). Taste, buy or just watch as the World Cheese Award judges pick their winners. internationalcheesefestival.eus
Antipodean foodies will be flocking to the Margaret River Gourmet Escape (18-20 Nov) but so will some of Britain’s star chefs: lucky Heston Blumenthal and Rick Stein are set to host events against a backdrop of vineyards and white beaches. gourmetescape.com.au
A holiday cottage company with a difference, Sheepskin started out offering guests a deliberately small selection of high-end, independently owned properties in off-the-beaten-track areas of the UK and a personalised and knowledgeable booking service. Seven years on, the company is now branching out to the French Alps. Available in summer or winter, each of its mountain chalets makes an ideal base for anyone wanting to ski, hike or simply graze their way around the food scene of the Haut Savoie. sheepskinalps.com
Tessa Kiros’ books are always beautifully put together and her latest is no exception. Despite its title, Provence to Pondicherry (£25, Quadrille) focusses not just on Franco-Indian recipes but on dishes from her travels through various former French colonies. And, in the depth of winter, these hit a welcome note: think classic French fish and seafood, but served “flambéed in rum, simmered in tomatoes and spices, steeped in saffron or a splash of coconut cream”.
The hedgerows may be starting to thin out at this time of year but that doesn’t mean foraging is off the agenda. In Cornwall the wild cookery school, Fat Hen, is running a specialist seaweed-foraging course on 15 November aimed at demonstrating the versatility of mineral-rich, edible seaweeds. After trawling the coastlines of West Cornwall for up to 10 different species of the stuff, participants will return to the school to learn how to cook with it, from turning roasted seaweed into a condiment with Cornish sea salt, to rustling up a dashi-style broth and making a Carragheen seaweed panna cotta. fathen.org/seaweed-foraging-cookery