Bowhouse, Fife’s new food and drink hub has welcomed an impressive 15,000 visits to its three food weekends this year and announced a programme of monthly spring food weekends.
Bowhouse launched its first food weekend in July 2017 and ran subsequent events in September and December. Each market took place over a weekend and attracted an average of 5,000 visitors, making the events one of the region’s top food and drink events. The free-to-attend food weekends included a line up of up to 70 stalls selling food, drink and crafts alongside street food traders, live music and a food demonstration theatre.
Following the success of its food weekends, Bowhouse is announcing a line up of monthly spring markets starting in March 2018. The spring food weekends will takes place in the new year on the following dates. The food weekends are free to attend.
10-11 March 2018, 10am–4pm
7-8 April 2018, 10am-4pm
12-13 May 2018, 10am-4pm
Situated just outside St Monans in Fife, Bowhouse is a extraordinary venue that is home to a growing number of small food and drink producers: from craft butchers and bakers to shellfish producers and brewers. Bowhouse is a permanent centre for production with the food weekends opening up the site to the public on specific dates. With an ambitious plan to develop the site into a home for the best local food and drink and a place where a national conversation about the future of food can take place, Bowhouse is situated on Balcaskie Estate.
Founder, Toby Anstruther, said:
“We’ve been overwhelmed by the popularity of our food weekends and this shows there is real appetite to discuss, taste and buy food and drink direct from artisan makers. This is what Bowhouse is all about and since we launched, we’ve welcomed a diverse and growing group of producers to the area. We plan to hold more public events, as well as developing relationships with more food and drink producers – helping to innovate, stimulate debate and grow the food and drink industry in Fife and beyond. Coming together over food and drink is always a great way to get the conversation going; and this is what we’re doing.”