A SPRINKLING of some of Worcestershire finest from the food industry will be taking centre stage at one of the most highly acclaimed food festivals in the calendar this year.

Eckington Manor chefs Mark and Sue Stinchcombe; Stoulton-based Italian chef and owner of Feli’s Bar and Resturant Felice Tocchini; former joint owner and chef of the Glasshouse in Sidbury, Worcester, Shaun Hill; plus culinary salt being produced from Droitwich brine for the first time in 95 years will be making an appearance at the festival from Friday September 8 until Sunday September 10.

There are also a host of big names from the world of food at the event in the grounds of Ludlow Castle who will be demonstrating their skills, knowledge and expertise while the festival will be staging its now famous Sausage Trail around the Shropshire town.

A new area called the Fire Kitchen will be hosted by online sensation DJ BBQ – barbecue aficionado Christian Stevenson, who was born in Maryland, USA.

Also taking to the stage will be Tom Brown, head chef at Michelin-Starred ‘Outlaw's at The Capital’ located in Knightsbridge and Niall Davidson, one of Ireland’s young superstar chefs, formerly of celebrity hot spot the Chiltern Firehouse, who is about to set up his own restaurant.

Rakesh Ravindran, head chef of fine dining Indian restaurant, The Cinnamon Club, will also be working his magic and offering a spicy barbecue experience. Ashley Palmer-Watts from Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park, Chantelle Nicholson from Tredwells, part of the Marcus Wareing Group of restaurants, Hus Vedat, executive chef of Turkish restaurant, Yosma in London and Mark Parr from the London Log Company will also be elevating barbecue food to new heights.

More than 160 of the region’s top producers will descend on the pretty medieval market town and there are also two demo stages with top chefs, master classes and tutored tastings.

Producers include everything from local cheeses and charcuterie to the most delicious cakes and liqueurs. As well as food and drink we have the very best food related products too, including ceramics, chef’s knives and books.

For more details about what’s on and who’s cooking at the festival visit http://www.foodfestival.co.uk/.

2015 BBC Masterchef: The professionals champion Mark Stinchcombe will be appearing with his wife Sue, Great British Menu contestant, on the Wot’s Cooking Stage on Saturday (September 9) at 11.30am.

On Sunday Felice Tocchini, who is known for his creativity with Worcestershire produce and his TV appearances on numerous shows including The One Show, Countryfile and The Gadget Show, will be appearing on the Wot’s Cooking stage at 2.30pm.

While Shaun Hill who now runs the Walnut Tree in Abergavenny will appear on the same stage on Sunday at 12.30pm.

Droitwich Salt, which was first discovered about 2,000 years ago and ceased commercial production in 1922, will be available to buy in its pure form from the Churchfields Saltworks stand at the Ludlow Food Festival. A brine fudge, using the same local ingredient and produced by the Wychbold Fudge business, was available for the first time at the Droitwich Spa Food and Drink Festival earlier this year.

Festival-goers will be able to try the full Droitwich salt range including Droitwich salt, salted butter, salted caramel ice cream and salted caramel fudge.

Will Kerton, Churchfields Saltworks partner, said; “Having grown up in the area, I am immensely proud to be part of a product revival with such local and international importance.

“While we’re a family business located in the heart of England, our vision is to become a major player in the wider UK gourmet salt market and firmly position Droitwich salt as a delicious natural alternative.

“It felt fitting to launch at Ludlow Food Festival, the UK’s original and most renowned foodie festival. We’re looking forward to bringing our products to festival-goers and influencers and hearing their invaluable feedback.”

The natural brine occurs due to local beds of rock salt and was the reason Droitwich was established in the Iron Age and consequently flourished. The brine’s salt concentration has been measured at 42 per cent – the strongest natural salt water known to man.