Pure Plant-based Platters with Wild Pear & Black Gates

Chere Bailey from Wild Pear Kitchen and Gill and Greg Miles from festival garden Black Gates are joining forces to show you how to create bright, fresh and tasty plant-based platters. 

Think colourful hummus starring carrot and turmeric or beetroot, vegan cheeses, wild weed pesto and roasted vegetables, gluten free seeded crackers – and more.  

Pairing 35 years in hospitality with decades of growing vegetables means you will learn from the best – Chere is an award-winning café owner and Gill and Greg have a garden packed with edibles.  

This event begins with Gill taking a tour of Black Gates’ extensive veggie garden where much of the platter produce comes from. Chere will then lead a platter-making demonstration, and you can enjoy tasting an abundance of deliciousness… with a glass of wine!  Make sure you bring your appetite. 

“Learn the art of designing a platter from foraging in the garden, using quick and easy recipes and how to feed a large group affordably,” says Chere. “We’ll show people how to work with colour, heights and to put together a gorgeous-looking platter.” 

“We will be teaching people about harvesting, preparing and free-flow freezing of garden produce – and how to use it to make fresh recipes,” says Gill.