David Lea-Wilson of Halen Mon, the Anglesey Sea Salt Company with his pure sea saltPhotograph: Steven Joyce/freelanceThe Market Hall at Abergavenny, with its hanging chicken art installation, part of a community arts project with Arts Alive Wales, an annual arts project which decorates the festivalPhotograph: Steven Joyce/Steven JoycePhilip Bevan from Ty Mawr Organic with some of his home-grown tomatoesPhotograph: Steven Joyce/freelance
Martin, of Martin's Jerked Meat who make meaty and vegetarian (marmite-flavoured) jerky and who recently appeared on Dragons Den, mohawk and allPhotograph: Steven Joyce/freelanceRichard Scadding making his pizzas in his earth oven which he built himself. He teaches people to make and use earth ovens as well as making pizzas himself with his familyPhotograph: Steven Joyce/sThe music tent at Abergavenny Castle, where festival-goers could take their food and settle in for music and comedyPhotograph: Steven Joyce/freelanceChef Gerald Baker from the Radio 4 Food Programme making organic burgers with the Organic Centre WalesPhotograph: Steven Joyce/freelanceKing prawns in the fish marketPhotograph: Steven Joyce/freelanceIce-cream eaters in the Market Hall on Sunday afternoonPhotograph: Steven Joyce/freelanceThe Market Hall and Arts Alive's hanging chickensPhotograph: Steven Joyce/freelanceCina Ayle from Olives and Things doling out dolmadesPhotograph: Steven Joyce/freelanceSunday afternoon outside the Market HallPhotograph: Steven Joyce/freelanceIan Fuller making paella with local chicken and chorizo, from Capers. They ran out by 1.30pm on SundayPhotograph: Steven Joyce/freelanceReflections in the Vietnamese coffee standPhotograph: Steven Joyce/freelanceAn almost empty stand, late morning on Sunday, for Caroline's Real Bread CompanyPhotograph: Steven Joyce/freelance
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