Hampshire Food Fare

A showcase of the finest produce from an English county with a rich food heritage

Friday 7th—Saturday 8th June

Hampshire’s rich food heritage makes the county a hot spot for food lovers, with its varied and often stunning landscapes offering an abundance of flavours. Local food group Hampshire Fare is bringing a slice of that countryside to Borough Market’s Market Hall for a two-day showcase of some of the county’s finest food producers. Meet the makers and be tempted by sparkling wine, cheese, watercress, trout, wasabi, rapeseed oil, vinegars, cider, biltong and fish cakes. Winchester Distillery will also be there with bottles of Twisted Nose gin, flavoured with Hampshire watercress—a perfect way to mark World Gin Day on Saturday 8th June.

Look out for:

Beau Farm
A range of goat’s cheeses, including brie, soft cheese and gouda, from a family farm where the goats are free to roam and forage.

Black Chalk      
Small batch English sparkling wine, launched just last year by award-winning winemaker Jacob Leadley.

Briddlesford Farm Dairy
Cheese made with milk from pedigree guernseys at Briddlesford Farm on the Isle of Wight, now run by third, fourth and fifth generations of the Griffin family.

Catch Fabulous Fishcakes
Gourmet handmade fishcakes and other fishy products made with sustainable fish sourced as locally as possible.

Hot-smoked and cold-smoked trout fillets, packs and pâté, with fish sourced from four Hampshire trout farms.

Chalkdown (Saturday only)
Champagne-method cider made from hand-picked Hampshire apples, fermented twice—in the tank and then in the bottle—and given a minimum 18 months lees-ageing in the bottle. 

The Cold Pressed Oil Company
Oils, dressings and condiments made with oil pressed from rapeseed grown in the surrounding fields.

Gospel Green Cyder Company (Friday only)
Champagne-method cider made from hand-picked English dessert apples from the Blackmoor Estate and pressed just a mile away from the orchards. 

Lyburn Cheese (Saturday only)
Handmade artisan cheeses including Old Winchester and Stoney Cross, made using milk from Lyburn Farm’s own cows.

Meon Valley Cider (Friday only)
Wine-like, fruity ciders with a dry, tannic finish, made using traditional methods with British apples, wild yeast fermentation and finished with a light sparkle.

Raimes Sparkling
English sparkling wines made by the Raimes family on the chalky slopes of the South Downs.

Stag and Bull
Biltong made with wild venison from around the New Forest and premium Hampshire Aberdeen Angus beef.

The Wasabi Company                     
Fresh wasabi, grown in Hampshire and Dorset (the first wasabi grown in the UK), and fresh wasabi condiments.

The Watercress Company                
Watercress, primarily grown across Hampshire and Dorset.

Wild Island           
Dressings, infused oils and marinades made using the best ingredients available on the Isle of Wight.

Winchester Distillery               
Premium spirits such as Twisted Nose Watercress Gin, Twisted Nose Wasabi Vodka, Hampshire Fine Dry Gin, Winchester Dry Gin and Hampshire Fine Old Tom Gin.

Saturday Events

Product Demonstrations - 11:00am-12:00pm

Demonstration chef - Saturday 8th June 12:30pm-2:30pm

Chef Damian Brown 

Head Chef and a stakeholder of The Chesil Rectory 

Damian Brown has been Head Chef and a stakeholder of The Chesil Rectory, Winchester, since it opened its doors back in October 2008. The restaurant was opened by a group of friends with a passion for food and wine 11 years ago and continues to thrive - now considered to be one of Winchester’s very best independent eateries.  

Having trained at Runcorn College and Northcote Manor, Damian spent time under the wing of Michelin-starred chef and mentor, Billy Reid, then went on to work in some of Britain’s best kitchens including Marco Pierre White’s ‘’Escargot’ and the Michelin–starred Vineyard at Stockcross. He also had a stint abroad in Australia at Banc, GPO. in Sydney and cooked privately at The Eberley vineyard in California.

Damian is talented and driven, specialising in modern British cuisine with a twist! He is inspired by Hampshire’s produce and its abundance of superb local which will feature in his cooking demonstration at Borough Market

His menu will include; 

-       Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Watercress Shoots, Cucumber Bavarois

-       Risotto of Isle of Wight Asparagus, Scallops and Prawns, ‘Old Winchester'

-       New Forest Strawberry Mousse, Meringue and Elderflower