Dubbed ‘Glastonbury for Chefs’ UCFF has long been the go-to event for chefs looking for inspiration. The ‘Universal Cookery and Food Festival’ is a mouthful in itself, but offers far more than a mouthful when it comes to amazing food and drink, both from the brands in attendance and the stand-out catering (well when you are feeding chefs you have to be pretty impressive). No exhibition halls here, just a farm, great food and drink, demos, debates and of course fresh air and thankfully this year – sunshine! With its original format it is quite literally a breath of fresh air when it comes to foodservice events.

This year, Tewinbury Farm in Hertfordshire played host as the great and the good of the chef world gathered to meet new suppliers and producers, learn a thing or two from top chefs, do a bit of foraging and take a tour around the on-site garden (come small holding) and generally get out the kitchen. With so much to do, it was impossible to attend every session, but I did my best in between bumping into industry friends at every turn.

Local Heroes

The morning began by shining a spotlight on Hertfordshire’s food and drink heroes. From local farmers to artisan makers, it was a reminder of the rich culinary heritage of the county and the importance of celebrating those making a difference in their communities.

Health on the Menu

At the Eat Yourself Well debate, experts explored the growing focus on food as medicine. From nutrition’s role in physical wellbeing to how what we eat impacts mental health, the conversation encouraged chefs to think beyond the plate and embrace a more holistic approach to food.

Big Questions on Sustainability

“To Be or Not to B‑Corp?” brought lively discussion around what it really means to achieve and maintain B‑Corp status. Is it simply ticking a green box, or is it a genuine commitment to planet, people and purpose? Producers and operators shared candid insights into the challenges and opportunities of certification.

Code to Cuisine: AI in the Kitchen

One of the day’s most talked‑about sessions was Code to Cuisine, where Simon Stenning of Future Foodservice, John Feeneyand Alex Skidmore of Griffith Food explored how far AI could go in foodservice. From personalised menus to predictive demand planning, AI promises to save time and streamline operations. Yet the room agreed: technology should assist, not replace, the creativity and passion of chefs. Lively debate followed, with some chefs warning of over‑reliance, while others embraced AI as a tool for freeing up time for innovation. Live demos of AI‑assisted chilli sauces brought the conversation to life in the most delicious way. Click here to read a more in-depth overview of the session.

Wild Food Adventures

Across the Wild Food Stage, chefs and producers celebrated the best of Britain’s natural larder – from game birds and venison to seafood and foraged fungi. Practical tips on seasonality, preparation and sustainability made these sessions a hit for chefs eager to add more wild flavours to their menus.

Foraging and Garden Tours

Delegates also took time out to explore the land itself – myself included, joining guided foraging walks (more of which here) and touring Tewin Gardens and their seasonal produce. These hands‑on sessions highlighted the importance of sustainable growing, biodiversity and connecting with the source of our ingredients.

Staff Canteen Live!

Over on the Staff Canteen Live stage, renowned chefs including Tom Aikens, Daniel Clifford, Josh Angus and Sarah Hayward wowed audiences with live cookery, sharing their skills, stories and inspiration in real time. From tales of how the industry (and he) has changed for the better from Daniel Clifford to super creative cooking from Tom Aikens and his love of a home cooked roast chicken, there was something for everyone.

A Feast to Remember

Of course, no UCFF would be complete without the incredible food as aforementioned. From build‑your‑own breakfast buns to show‑stopping lunches featuring brisket, char siu pork belly, seasonal veg and charcuterie, delegates were spoiled for choice. Suppliers from across the UK showcased their products, turning the day into a true feast of flavours.

Brands for Chefs

The event also hosted a wide range of brands from potatoes to pea flour (who knew!), duck to lion’s mane mushrooms, salt to sauces, chopping boards to water, it was great to speak to producers and hear their stories and passion for their products.

A Day to Remember

The day was a celebration of everything that makes our industry remarkable – food, creativity, innovation and connection. From thought‑provoking debates to mouth‑watering tastings, this year’s UCFF brought together chefs, producers, suppliers and innovators under one sunny Hertfordshire sky. Well done to Billie and Toby and the team at 365 Events and of course, the chefs whose brainchild UCFF was – John Feeney, Ian Nottage and Lee Maycock.

Susan Wickes
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