Our gardening guests in the Floral Marquee will be Carole Baxter and George Anderson, who will be joining us on Saturday 7 and Sunday 8 September to answer all your gardening questions.
Carole and George are presenters on the BBC Scotland TV gardening programme Beechgrove Garden which sets out to deal with, glory in and celebrate Scottish horticulture and growing conditions.
These marquees provide visitors an opportunity to see the finest collection of cut flowers and vegetables at any horticultural show in Scotland. Classes include the World Potato, World Gladioli and the Scottish National Chrysanthemum and Dahlia Society Championships.
The Floral Marquee with its high quality Horticultural display and a wide range of companies selling the very best in garden plants, the marquee provides an excellent back drop to a three day programme of garden talks and demonstrations including:
Friday 6 September
- Talk and Demonstration by Nicola Singleton - Orchids: Secrets and Myths
- Gardeners Q&A Session - Nicola Singleton and Colin Carmichael
- SAFAS Floral Art Demonstration - Sandra Halkett
Saturday 7 September
- Bumble Buddies
- Q&A with Carole Baxter, George Anderson and Frances Pringle
- Demonstration by Frances Pringle - Planting a Winter Container
- Talk by Carole Baxter and George Anderson on their careers, gardens and behind the scenes at Beechgrove Garden
- SAFAS Floral Art Demonstration - Christine McKenna
Sunday 8 September
- Helen Dickinson - Gardening for Bumble Bees
- Talk by Carole Baxter and George Anderson on their careers, gardens and behind the Scenes at Beechgrove Garden
- SAFAS Floral Art Demonstration - Linda Soutar
- Q&A with Carole Baxter, George Anderson and Ian Christie
- Demonstration by Ian Christie - Alpines for Pots and Troughs
- Bumble Buddies
How did you get in to gardening?
I've been interested in gardening since I was a child; my mum and dad had about an acre. I used to get pocket money for picking out stones. I also loved to get into the pond - maybe that's why I'm always the one in the waders at Beechgrove. After studying geography at university, I moved to Scotland and gardened while doing day release classes in amenity horticulture. I saw an advert for a gardener behind the scenes - I didn't even own a TV at the time. I worked at the original Beechgrove Garden for 3 years as assistant and then head gardener. Then I moved on to presenting while still head gardener. Now, I do presenting for radio and TV, writing and helping out at various garden centres in Scotland.
How did you get in to gardening?
Gardening came down in the genes. My parents, aunts and uncle were all keen gardeners and my father and an uncle were both market gardeners. I left school little knowing what I would like to do and while I thought that I would like to become a shepherd, I took a job as a Gardener’s Boy. The rest, as they say, is history and after 50+ years I have to say I think that I may have made the right choice.
Something for everyone - a good day out for the whole family with plenty to see and do
Top chefs, fine Scottish food and drink, and excellent entertainment are all heading for the Food Festival marquee with its "Love Food Hate Waste" kitchen sponsored by Zero Waste Scotland.
One of the stars of the free three - day cookery demonstration programme will be BBC MasterChef: The Professionals 2016 champion, and Scotland's first "National Chef", Gary Maclean of Glasgow College.
Another former winner of the MasterChef: The Professionals title, Jamie Scott, who now runs his own 2 AA Rosette restaurant The Newport just across the Tay - also the AA Scottish Restaurant of the Year - is also appearing.
Continuing the MasterChef theme will be Dean Banks, a finalist in MasterChef: The Professionals 2018 who runs Haar Restaurant in St Andrews, and Jilly McCord, a finalist in the BBC amateur competition this year.
The packed programme features a wealth of other talent, including one of the UK's finest chefs, Geoffrey Smeddle from Fife's famous Michelin-starred Peat Inn.
Also featuring are private chef, smallholder and food consultant Alec Cruikshank of Fonab Farm Foods, Pitlochry (chef of the year in the Courier's "The Menu Food and Drink Awards"). There will also be two finalists in the same awards category, Perth's Praveen Kumar, who is the owner of Tabla Indian Restaurant, Indian Cook School and Praveen Kumar Authentic Indian Meals, and Chris Hazelton from the Rookery in Carnoustie. Ali Abercrombie, of AliBob Cafe at Cairn O'Mhor, Errol ("The Menu Food and Drink Awards" coffee shop of the year winner) will also be demonstrating.
The amazing list goes on with top chefs Adam Newth who owns Tayberry Broughty Ferry, Dundee's Castlehill Restaurant and Tayble Deli, and the soon to be opened Dundee Cooking Academy; Stewart Macaulay of Daisy Tasker at Hotel Indigo, Dundee; Graham Paulley, Apex City Quay Hotel, Dundee; Rory Lovie, of Bridgeview Station, Dundee; John Souter of Double Tree by Hilton, Dundee; James Sheriff and Ryan McIntosh of St Andrews Brewing Co at the Caird Hall; Iain Nicholson of The Räv, St Andrews; and Shona Laing from Rufflets, St Andrews.
Chef lecturers Russell Walker and Rosie Brooks, and their hugely talented culinary team from Dundee and Angus College, will be hard at work on stage and behind the scenes, and chef lecturers David Rutter and Daniel Radtke will be demonstrating.
Children from throughout Tayside will be conjuring up healthy sandwiches for the annual Desperate Dan-wich competition. The youngsters will feature strongly in the programme for Friday - traditionally a fun filled education day - along with a demonstration team from Webster's High School, Kirriemuir.
The marquee will also be packed with trade stands offering tastings and selling a wide range of products, and visitors will find artisan "street food" outside.
Throughout the weekend there will be an emphasis on reducing food waste at the show and providing advice to visitors. Chefs will be providing tips on planning meals and using up leftovers.
AliBob Cafe @ Cairn O'Mhor, Errol
After spending almost a decade in Kosovo working for the United Nations and the EU, Ali swapped careers to open "AliBob @Cairn O'Mohr" in Errol, Perthshire in 2014 with her husband Bob. With a constantly growing customer base and a reputation for honest freshly-made food, AliBob was declared Café Of The Year 2019 at the recent Courier Menu Food and Drinks Awards. The café has maintained Visit Scotland's "Taste Our Best" accreditation since 2015 and is in the "Scottish Food Guide". Ali is an active member of the Slow Food Chefs Alliance and works with local venues to establish training workshops and "child inclusion" sessions to rekindle the lost art of basic cooking and baking skills.
Haar Restaurant, St Andrews
Dean Banks is the mastermind behind Haar Restaurant, St Andrews. He was raised in Arbroath and trained at Rick Stein's The Seafood Restaurant, Dean has travelled the world, working in and visiting more than 40 countries before earning praise from the MasterChef judges during the 2018 TV series. His concept for HAAR is to simply let the food speak for itself. He strives to create a sensory experience like no other, stimulating all your senses as you dine and using the best local produce with a fusion of cooking styles and flavour profiles from around the globe.
Fonab Farm Foods, Pitlochry
Recently crowned 'Chef of the Year' in the Courier's 'The Menu Food & Drink awards 2019' Alec is a private chef who runs a smallholding overlooking Pitlochry. His most recent venture which launches this month is Event Boxes Ltd - a fleet of Vintage Horse Boxes converted into gourmet dining experiences using his own homegrown and foraged produce. The first one - Pizza Box complete with wood fired oven is now available for hire for weddings, corporate events, festivals, private parties and sporting events.
Head Chef, The Rookery, Carnoustie
Chris spent almost 5 years at St Andrews Links Trust as Sous Chef, after which from 2013 he took his first job as Head Chef and in 2015 moved to Peebles Hydro where he enjoyed cooking seasonal dishes inspired by the natural surroundings. Finally in 2018 Chris brought his experience to lead the team as Head Chef at The Rookery in Carnoustie with an ethos of serving the very best local seasonal produce.
Tabla Indian Restaurant, the Indian Cook School and Praveen Kumar Authentic Indian Meals, Perth. Praveen Kumar is a growing star (a 'well kent' face) in Scotland with over 20 years catering experience including positions in Turnberry and Gleneagles. Praveen is best known for turning authentic Indian street food into a fine dining experience for everyone to enjoy, Praveen owns and manages the multi award winning Tabla Indian Restaurant, teaches cooking in his own Indian Cook School and provides meals UK wide via his new business Praveen Kumar Authentic Indian Meals (www.praveenkumar.com). Praveen has a string of awards and 2018 he was recognised as 'World Cuisine Chef of the Year', he produced 'Curry of the Year', his restaurant was awarded 'Best Curry House' and his Indian Cook School was voted 'Scotland's Cook School of the Year'.
Shona Laing, Sous Chef, Rufflets, St Andrews
Sous Chef Shona has had a long career which began with 13 years living, training and working in France. She returned to Scotland and her native Fife in 2013 where she cooked at another four star country hotel, before eventually joining the team at Rufflets. Under Head Chef David Kinnes, Shona was promoted to Sous in October 2018.
Head Chef, Bridgeview Station Restaurant, Dundee
Rory worked under Tony Heath, and later Willie Deans, at Lets Eat Restaurant Perth as commis chef before joining Opus One Restaurant in the New County Hotel. He became its head chef, achieving 2AA Rosettes. At Bridgeview Station he has won numerous awards, including 2017 Bistro of the Year at Scottish Food Awards and 2016 Best Central Casual Dining Restaurant at Scottish Hospitality Awards. He has also been an Academy of Culinary Arts team semi-finalist for Scotland.
Stewart "Macca" MacAulay
Head Chef, Hotel Indigo, Dundee
Macca joined Hotel Indigo from the Adamson Restaurant, St Andrews gaining Daisy Tasker 2 AA Rosettes in the first year of opening. He started cooking at Carnoustie Golf Hotel before working at the Seafood Restaurant, Road Hole, Rocca and Esperante and became De Vere Chef of the Year while at Cameron House.
Born in Glasgow, 46 year old multi award winning chef Gary Maclean spent his early career working in hotels where he learned a number of key skills. At the age of 30 he opened his own restaurant in Glasgow and as head chef challenged himself to regularly create new and exciting menus for his customers. From there he went on to run the kitchens at Glasgow's Gallery of Modern Art and the Burrell Collection.
Gary has also held executive chef positions at two of Scotland's biggest independent operators and his current role as Senior Lecturer at City of Glasgow College is what really drives his passion for mentoring other young chefs and creative cooking.
In December 2016 he was crowned MasterChef: The Professionals Champion 2016, after taking on 47 other professional chefs in the pursuit of gastronomic glory. He battled through seven weeks of fierce competition on our TV screens and extra-ordinary cooking in the culinary challenges. There was only one king of the kitchen and he touched the hearts and passions of the UK TV audience.
Gary Maclean has been a Chef Lecturer at the City of Glasgow College for 16 years. A passionate educator, his dedication to enriching the students experience is well documented.
Jilly McCord: Master Chef Finalist 2019
I am a 42 year old History and Politics teacher at Dollar Academy, originally from Langholm in the Scottish Borders, but now living in Edinburgh. I entered MasterChef 2019 after years of cooking for friends and family, who encouraged me to give it a go. The competition was a wonderful experience where I got the chance to cook for some amazing chefs, including Michel Roux Jr and had a masterclass with my food hero Raymond Blanc. We also visited Hong Kong as part of finals week and cooked in Michelin star restaurants for some of Asia's top chefs. I made it through to the final 3 of the competition and came runner up to deserving winner Irini Tzortzoglou.
I am also a former international rugby player and represented Scotland 47 times, captaining my country in 2007.
Jilly will be cooking at the Festival on Sunday 8th September.
Sous Chef, St Andrews Brewing Company - Caird Hall, Dundee
Ryan's passion for food came from his family, who grew their own fruit and veg and loved cooking. This background led him to his first professional job at the Seafood Restaurant in St Andrews, where he trained as a commis chef. Ryan then had a spell at Rufflets before moving back to the Seafood Restaurant as chef de partie, where he worked for owner Tim Butler. He then joined Tim again at St Andrews Brewing Company, and was initially head chef at the brewery's South Street venue in St Andrews. He is now sous chef at the busy and increasingly popular St Andrews Brewing Co - Caird Hall pub and restaurant, where he is revelling in showcasing local produce.
Chef Proprietor, The Tayberry Restaurant
Inspired by his love of food and his desire to raise Tayside's profile on the culinary map, Award Winning Chef Proprietor, Adam Newth opened The Tayberry Restaurant in November 2015. The Tayberry Restaurant offers a contemporary dining experience, using a combination of modern and classic techniques to showcase the best of Scotland's natural larder. Adams passion and ambition has led him to expand into a second fine dining venture taking ownership of Castlehill Restaurant on exchange street Dundee. Also this year Tayble Deli on Exchange Street; Bank Street was launched offering a NYC style sandwich deli which has become a hit with the locals. This year the long awaited Dundee Cooking Academy will launch. Adam has teamed up with Master Chef Competitor Lewis Donegan to bring a unique cooking school concept to Dundee. The Dundee Cooking Academy is set to launch Oct 31st.
The Räv, St Andrews
The Räv’s cuisine is inspired by the best of seasonal local Scottish produce, modern techniques and an emphasis on sustainability. Iain’s career includes work with Albert Roux, and spells at Trump Turnberry and the stunning Mingary Castle on the Ardnamurchan Peninsula. He also created NoBadFoodLab, a progressive Scottish food project.
Head Chef, Apex City Quay Hotel & Spa, Dundee
Graham leads the team at the Metro Brasserie, and has forged an impressive industry path including roles at the Old Course Hotel, Golf Resort & Spa and Gleneagles. Highlights include cooking for the 2014 Ryder Cup team and catering for large-scale events. Inspired by great chefs including the late Alan Gibb at Gleneagles, he is keen to pass his skill and wisdom onto the next generation of Scottish chefs while continuing to raise the bar when it comes to dining at Apex City Quay Hotel & Spa.
Chef lecturer, Dundee and Angus College
Daniel started working as a chef in 1989 in Germany and worked in several local hotels and restaurants, including the Michelin-starred restaurant "Landhaus Scherrer" in Hamburg. He came to the UK in 1994 and worked for Stakis / Hilton Hotels in Keswick and Dunkeld. He worked in Gleneagles Hotel over the 2005 G8 summit, and most recently as senior sous chef in the Apex Hotel Dundee, before taking up a post as a chef lecturer in Dundee College.
Chef lecturer, Dundee and Angus College
David started as a commis chef at the Isle of Skye Hotel, then worked at the Tayside Hotel in Stanley and Kinfauns Castle, where he was promoted to chef de partie. He went to Australia for a year on a working visa, worked at the Seafood Restaurant in St Andrews then had a spell in the Channel Islands. David joined Dundee College while working as senior chef de partie at Murrayshall House Hotel, then became a full-time staff member.
Jamie Scott Chef/proprietor The Newport Restaurant, Newport-on-Tay, Fife
Jamie attended culinary college, and after six years learning his craft, he had a four year spell as head chef at Rocca, St Andrews. After winning BBC MasterChef:The Professionals 2014 Jamie worked on his own projects with pop-up restaurants, guest chef appearances, and food festival demonstrations. In 2016, Jamie and his wife Kelly opened The Newport, wowing diners with a unique experience and stunning river views. The Newport was awarded 2 AA Rosettes only weeks after opening, is in the Michelin Guide, and is currently Scottish AA Restaurant of the Year.
Executive Chef Team, St Andrews Brewing Company
James began his career at Rosemount Golf Course in Blairgowrie, before heading north to Aberdeen where he took the position of chef de partie at The Marcliffe Hotel. Before long James was promoted to sous chef and very quickly to senior sous chef. He also had a spell at the Seafood Restaurant in St Andrews when it was under the ownership of Tim Butler. James continued his development by moving to Dundee where he took up the position of sous chef at Castlehill Restaurant, later joining the Restaurant at Kinnettles in St Andrews. James is now part of the executive chef team at Tim Butler's expanding St Andrews Brewing Company.
Chef/proprietor The Peat Inn - Restaurant with Rooms, Fife
Geoffrey and his wife Katherine continue a 250 year hospitality tradition in a former coaching inn which is one of Scotland's most cherished culinary destinations. The team delivers a seasonal menu of outstanding Scottish ingredients, sympathetically handled, ensuring terrific flavours and striking presentation. This modern cuisine, based on classical techniques, has earned many awards, including one Michelin star, a grade of 8 out of 10 in the Good Food Guide as well as 23rd position in their UK top 50 UK. Geoffrey was 2018 "Chef of the Year" in the prestigious CIS Excellence Awards.
Senior Sous Chef, Double Tree by Hilton Dundee
John was born and raised in Dundee and completed his studies at Dundee College. Joining the hospitality world, he began working at Piperdam and trained for just under three years. We were fortunate to have him join us just over five years ago. During his career he has worked on several stages alongside the likes of Adam Handling in London and Craig Millar over in St Monans.
Great well-organised day out with good variety on the music stage
Throughout the showground visitors will be entertained by exciting street theatre, wonderful music, delightful dancing, graceful birds of prey and fantastic family fun.
On Saturday and Sunday visitors to the festival will be treated to a range of entertainment throughout the showground, including the Giant Seagulls.
The Giant Seagulls
Totally surrealistic, with working beaks, they'll be rummaging in bags and pockets, stealing food from plates and picnic baskets, causing chaos as usual and squabbling amongst themselves. Shrieks of laughter follow them wherever they go.
Flower and Food Festival favourites Boogalusa are back for their third appearance at the event. The Cajun/Zydeco six-piece from Dundee have toured extensively throughout the UK, Ireland and Europe, recorded five albums and will celebrate their 30th anniversary next year. Let's Dance!
Sublime, refined and atmospheric Americana folk with a dark gothic heart from one of the east coast's most engaging emergent singer/songwriters. With quiet finger-picked guitars, haunting melodies, weaving lyricism and an unmatched delivery, witnessing Nicola summoning and slaying demons is an intense and highly recommended experience.
Bringing sparse early Detroit and Chicago - inspired electronica with unexpected hooks and vocals, former Sonny Carntyne singer-songwriter and big chief of the wildly popular new Portsound show Dominic Venditozzi turns his attention more directly on spiritual themes in his craft. The result is unexpected and unique, ranging from beatless, blissedout poetics to thundering minimalism that will have you put down your speciality goats cheese and groove around your new cacti.
Gillian, also known as 'Lonely Bones' is a singer/songwriter from Dundee. She often gigs around the city and is known for her unique covers as well as original songs.
Dundee Instrumental Band
We're Dundee's only brass band playing in and around Dundee. Fancy a brass band, big or small, at your event? Contact us at email@example.com. Follow us on Facebook @DundeeBrassBand to see what we get up to.
Tayside Ukulele Club initially formed on 20th March 2012 at the Osnaburg Bar in Forfar. Started with 6 members learning to play and develop ukulele skills. As the club grew in numbers they moved to Dundee firstly at the Glens Bar and then the Admiral Bar. 24th September 2013, the club reorganised themselves as the Happy Ukes ukulele club with the main purpose of developing playing skills and performing at fund raising concerts. There are currently 30 members who have mainly joined the club as beginners and all members are encouraged to play at the concerts as part of our development process. Happy Ukes have set themselves a goal of fund-raising each year for the charity of their choice over a 12 month period and all donations go direct to the charity. We do not take expenses but we do appreciate a cup of tea when we perform.
Haystack Monolith is the solo project from Mark of St. Kilda Mailboat. With his modest nylon strung guitar and occasional electronics, he hatches myths, sagas and fanciful tales. Stripped back, fully clad, deliciously surreal and totally committed to opening small oddly shaped doors, shining lights under damp boulders and looking up in to the rain. The future is glorious!
Esperi is Scottish multi-instrumentalist Chris James Marr. His music ranges from acoustic storytelling to colourful electronica looping and combining different sounds with his acoustic guitar. He uses a host of instruments from the conventional to the unusual including his signature rainbow-coloured bells, toys, tools, samples (including his son Callum's heartbeat which features in the song Somersaults which was released on the day he was born). Chris lives in East Coast Scotland and predominantly writes about his family, dogs, home and the great outdoors.
The Dudhope Multicultural Centre dance group are dedicated to promote Indian culture through arts and dance and we have regular dance classes at the centre delivered by our main teacher Shweta Jariwala. She has learnt Kathak from Swaraswati School, she is an accomplished Kathak dancer. Kathak is one of the forms of Indian classical dance from North India and was created for story telling from one village to another. This is why this art is full of expression. Kids and adults can enjoy classes on Wednesdays and Thursdays. Shweta is also teaching her own choreography of Bollywood dance. The dance group is very popular and vibrant and the dance group is regularly invited to perform around Scotland. We also provide class for Bharatanatyam, a classical form of dance from South India. Regular classes are given by Dr Isabelle Colas, student of Dr Anne Tiburtius, director of Natyapriya dance company based in Norwich. The dancers are full time professionals like scientists, doctors, vets and full-time students. They all come and enjoy dancing and make their life tension free.
Birds of prey, like people, come in all sorts of shapes, sizes and colours. They all fly (unlike people) in all sorts of different ways too. Also like people, they are often misunderstood. During Elite Falconry's two flying demonstrations on each of the three days of the show, they will be flying birds from all across that varied spectrum to show this tremendous variety, from some of the smallest, to some of the largest. Drawing on their amazing team of birds, including some produced in their fantastic breeding for a conservation project, they will fly stealthy owls, agile hawks, super fast falcons, buoyant kites, natures clean up crew in the shape of vultures, and of course super powerful eagles. While you marvel at the birds, you can be sure you will learn a little from the entertaining but educational commentary and likely have some misconceptions corrected. Be prepared to be amused as the birds often tie the falconers in knots! The static display of birds of prey also supplied by Elite Falconry, allows you to get closer to the cast of characters. Their helpful staff will be on hand throughout to answer questions and chat in more detail about the birds, and the 4000-year-old art of Falconry, and Elite Falconry's work in the world of education and conservation.
Shaper/Caper's Youth Council: The Body, presents Silver City. A term coined by the poet Marion Angus for the city of Dundee, Silver City is a celebration of place through history, a shout out of memories linked to this area with a vibrant past and present that will shape its future.
Showboat Circus present Angus and Maggie
Angus and Maggie are larger than life gentlefolk who just love a day out! Don't let their height and status fool you; they really are quite down to earth ... Two Big Folk are salt of the earth musicians who live to play toe-tapping tunes to happy crowds.
Showcase the Street
Showcase the Street are an award winning charity with dance classes running from our Dundee facility at Manhattan works, with further classes running in Birkhill and Inchture. Classes for 3-18 years old in street dance, ballet and musical theatre each costing just £4 can be found by going to our website at showcasethestreet.co.uk where you can also enquire about spaces. Also look for Showcase the Street on Facebook and Instagram
Fun and interesting event with lots of variety and a great atmosphere
The event hosts national and international competitions such as the World and Scottish Potato Championships, World Gladioli Championship and the Scottish National Chrysanthemum and Dahlia Society Annual Show. The 2019 Festival will also continue to host the British Begonia 12 Board Championship. The dinner plate size flower heads will provide a display of vibrant red, pink, yellow and white colours, presenting and creating a 'WOW' for vistiors entering the marquees.
The Dundee Flower and Food Festival also contains one of the country's largest displays of over 700 competitive classes including chrysanthemums, dahlia, gladioli, vegetables, honey, wine, baking, handicrafts and children's classes.
Alternatively, you can view the section(s) you are interested in below:
Cut Flowers Section (159KB PDF)
Pot Plant Section (148KB PDF)
Vegetable Section (135KB PDF)
Fruit Section (84KB PDF)
Floral Art Section (111KB PDF)
Baking Section (87KB PDF)
Preserves Section (83KB PDF)
Honey and Beekeepers' Sections (141KB PDF)
Handcrafts Section (132KB PDF)
Special Competitions (307KB PDF)
Comfort Teddy Bear Pattern (219KB MS Word doc)
Dundee Cake Competition (290KB PDF)
The Scottish National Chrysanthemum and Dahlia Society (202KB PDF)
Have a question? You can find the answers for the most common questions asked by our customers in our FAQs section.