Last updated 09:20, Saturday, 19 July 2008

Food will be one of the top attractions at today’s Cumberland Show in Rickerby Park, Carlisle.

Stand: A Taste of Greece

About 30 regional producers will be taking part in the biggest food hall staged at the event.

Show organisers decided this year to expand the food hall in response to the huge growth in farmers who have turned direct sellers – and the growing public interest in them.

Show secretary Donella Rozario said: “The connection between food and agriculture has become much more visible.

“Farmers have had to diversify so much into other things. A lot have gone down the direct selling route, which never used to happen before.

“There are so many more local producers selling direct to the public. It will be like the ultimate farmers’ market.

“We have even had to turn one or two producers away.

“The food hall will be just as important for many people as the livestock.

“It’s very important to us to support the producers.”

Among those with stalls in the food hall will be the Appleby-based Cumberland Dairy, which produces award-winning Blengdale Blue and Cobble Tasty cheeses as well as yoghurts from Cumbrian milk.

Providing a taste of Mediterranean sunshine will be a Taste of Greece from Carlisle.

The husband and wife team produce a range of pastries and pre-cooked dishes.

Temptation will be difficult to resist at The Three Chocolatiers stand as the company, from Penrith, will have a chocolate fountain.

Hallsford family farm at Hethersgill will bring its homegrown beef, pork and lamb to the food hall – and they’ll be showing people how to cook it.

Andrew and Helen Tomkins are part of the growing movement of farmers who are direct-selling their produce for the best return. They are in partnership with the Beattie family from New Dorreyfield.

Cumbria’s food champion Annette Gibbons will be judging the young farmers’ cookery competition.

She said: “People are much more interested in where their food comes from. I love to be able to see where people have sourced their ingredients and I love to see seasonal food being used.”