The First Nidderdale Feast

Putting food and farming at the heart of nature recovery

On 17 March, Masham Town Hall will host the first Nidderdale Feast.

At one level, it is a four course meal created by leading Yorkshire chefs using ingredients sourced from across the National Landscape.

At another, it marks the beginning of a three year commitment to strengthen the connection between food, farming and nature in Nidderdale.

This is not simply a celebration dinner. It is the public launch of a programme designed to support farmers, producers and land managers who are working with nature and building resilient rural businesses.

Food shaped by landscape

The Feast brings together chefs and primary producers from across Nidderdale.

Chef Frances Atkins, who held a Michelin star for sixteen years at The Yorke Arms, will curate the menu and guide chefs working in pairs to create each course.

The ingredients tell their own story.

Dalesbred shearling from local hill farms.
Pasture raised eggs from regenerative systems near Fountains Abbey.
Wheat grown just minutes from Masham, milled locally and baked into bread.
Trout raised in Yorkshire water.
Butter made in Upper Nidderdale using cream from a local farm.

This is food rooted in soil, season and stewardship.

Working alongside Frances is Jemima Robinson of Wildings Riverside Cafe, who will collaborate with producers and act as menu consultant. Jemima, who previously worked in fine dining kitchens, is committed to using local produce and supporting nature friendly start up food businesses.

More than a meal

The Feast is the first step in a three year initiative led by Nidderdale National Landscape and supported by the Farming in Protected Landscapes programme, now extended until March 2029.

Over the next three years, the programme will:

• Support nature friendly product development
• Back land based conservation projects
• Strengthen routes to market for local producers
• Expand educational opportunities connecting people with food and farming

Climate, biodiversity and food production are closely linked. Decisions made in the field shape what ends up on the plate. In Nidderdale, farmers are restoring peatlands, building soil health, increasing biodiversity and working towards systems that balance productivity with environmental responsibility.

The Feast provides a platform to recognise that work and to explore how local food systems can strengthen the rural economy.

Voices around the table

Throughout the evening there will be short reflections on conservation, nutrition and rural resilience, hosted by chef and broadcaster Stephanie Moon.

The conversations will explore how soil health influences plant, animal and human health, how local supply chains can build resilience, and how farming traditions remain central to Nidderdale’s living heritage.

From heritage grains and butter making to rare breeds and walled gardens, the Feast draws on both history and innovation.

Why this matters

At a time of uncertainty for upland farming, building stronger local food systems is not a luxury. It is part of securing long term resilience.

Supporting farmers who manage land responsibly helps deliver climate and biodiversity outcomes. Strengthening local supply chains supports rural enterprise. Connecting communities with locally produced food improves understanding and trust.

The Nidderdale Feast is a visible expression of those connections.

It begins with a meal.
It continues with practical support, collaboration and long term ambition.