The new Taste of Diss food festival, July 12 to 19, will promote local food and support the businesses who provide it.

It will reach out to surrounding villages to involve as many organisations from across the community as possible.

Organised by Slow Food Waveney Valley and Diss Business Forum, backed by the Diss Express, it is hoped restaurants, cafes, food outlets and suppliers will all take part.

Burston is one village which is doing its bit to make good quality locally-sourced food available, with businesses in the village being active in growing, cooking and promoting real food.

Burston Farmers' Market, held on the first Saturday of each month, 9am-noon, at the BOCM Pauls Pavilion in Mill Road, provides a shop window for suppliers of locally-grown foods and even locally-milled flour, homemade cakes and relishes.

Burston farmers Lizzie and Nick Shaay sell their free range meat and eggs at the market.

Their Gloucester Old Spot pigs, home-reared lambs and free range eggs are produced at Common Farm and travel no more than 200 yards from the farm gate to the market.

The Shaays will be hosting open days during Taste Of Diss week to allow the public to see for themselves their good husbandry and animals in a happy environment.

Saladpatch is another Burston venture which supplies to local markets and restaurants, including the Burston Crown.

A market garden business, Saladpatch is run by Gabbi Nelson, who produces freshly picked seasonal salad plants, summer vegetables, herbs and traditional cottage garden flowers.

She said: "I use a combination of sustainable growing methods in line with the Wholesome Food Association guidelines, which, encompass bio-dynamic concepts, permaculture, companion planting and crop rotation."

She will also be hosting an open day at her market garden on July 13 to demonstrate how she grows her salads. For more details call 01379 677793 or 07743 920440.

The Burston Crown has been a champion of locally-sourced produce since being taken over two years ago by chef Steve Kembery, his wife Bev, and Jonge Piers-Hall and his fiancee Frances Bailey.

Mr Kembery said: "Often our food can come from as close as one mile away. I think it is good for the environment, good for the local economy and I know where the food I cook and serve has been grown and the quality standards that implies."

The Burston Crown is a strong supporter of Taste of Diss.

Mrs Kembery said: "We will be holding at least two food events promoting local foods, local beers and local music during the Taste of Diss week.

"It is important a festival like this can promote local food suppliers and local restaurants.

"The combination guarantees quality and taste – food should not need to travel round the world."

The pub will be holding a buskers' night and barbecue on July 17, when local musicians can go and play. The best musician judged by the audience on the night will receive a prize of a meal for two at the pub.
The barbecue food will be sourced from locally grown meats and salads and locally baked breads.

If you are a restaurant, a grower or supplier of local foods and would like to participate in Taste of Diss, contact Suzanne Kayne, 01379 641388, or email suzannekayne@yahoo.co.uk

Full details of Taste of Diss week feature in the Diss Express and on this website.