Susy tells the story of how the feast began…
“Take one small village with a much loved but often empty village hall. Throw in a handful of keen amateur chefs, then gather your main ingredients, as many as possible from the local area. That’s all the vegetables, fruit, meat, dairy, eggs, bread, most of the drinks and even the flowers to decorate the hall: all bought, foraged or donated from the growers in the village itself, or nearby.
Here in Bridford, on the outskirts of Dartmoor, almost everyone has a vegetable plot or an allotment, fruit trees or chicken coops. There are endless woods and high hedgerows to forage in, and beautiful reservoirs close by for fishing. There’s Devon milk and cream, and fresh meat, veg and fruit, all farmed…
