Cranswick, Headline Sponsors of the 2017 Freedom Festival, were delighted to host a space at this year’s festival in Queen’s Gardens. The family-friendly festival which saw over 150,000 visitors descend into Hull’s city centre over the weekend, celebrates the city’s independent spirit and historic contribution to the cause of Freedom through creative culture.
Above: Close Act Theatre present Saurus Giant Beasts from Prehistoric Times
As thousands of visitors attended the numerous artistic performances, inspiring talks, and debates across the Freedom Festival, in Queen’s Gardens Cranswick hosted a series of tasty and educational cooking demonstrations alongside the school awards presentations. Visitors were also delighted with food served up by Cranswick’s global inspired street food specialist Hog & Beyond and gourmet pastry expert Yorkshire baker in Nelson Street.
Above: Cranswick Placement Student, Jessica Kerry, showing off the delicious Pork RIb Eye Steak, Triple Cooked Chips & Peppercorn Sauce cooked by Cranswick Executive Chef, Simon Woods
Cranswick Food Heroes, Martin Heap and Colin Woodall, were joined by Executive Chef, Simon Woods and Ladies in Pigs, a charitable organization dedicated to promoting British Red Tractor Pork.
Top left: Cranswick Executive Chef, Simon Woods. Top right: Cranswick Food Hero, Martin Heap. Bottom left: Ladies In Pigs. Bottom right: Cranswick Food Hero, Colin Woodall.
Martin Heap, entertained guests with ‘the art of gourmet sausage’ making masterclass, demonstrating the fine balance between different cuts of pork and fresh herbs and spices. Guests were also invited to try their hand at traditional sausage linking sausages by hand.
Above: Food Hero, Martin Heap, teaching a member of the public the art of sausage linking
Fellow Food Hero and 8th generation charcuterie expert, Colin Woodall delivered an inspiring talk, exploring the story behind the Woodall brand and history of British charcuterie, whilst chef Simon Woods proved pork superior over beef with his recipe demo for Pork Steaks with Triple Cooked Chips and Peppercorn Sauce. Visitors received recipe cards with Simon’s recipe inviting them to cook the dish at home. Simon’s recipe can be found here.
Above: Executive Chef, Simon Woods, sampling his delicious Pork RIb Eye Steak, Triple Cooked Chips & Peppercorn Sauce to the audience
The jam-packed programme also explored the history of Cranswick and its Yorkshire roots alongside a series of informative career talks and children’s activities over the course of the weekend.
Above: Little girl showing off the drawing of her favourite sausage dinner