The Nidderdale Feast

Launched by the Farming in Protected Landscapes (FiPL) officer Matthew Trevelyan, The Nidderdale Feast is a pioneering three-year project designed to connect local farmers, food producers, and chefs to champion nature-friendly food rooted in the dale's landscape. Curated by renowned Michelin-starred chef Frances Atkins and launched with a headline four-course dinner at Masham Town Hall, the initiative aims to build resilient local supply chains. By turning raw, sustainably farmed ingredients—like local Dalesbred shearling, pasture-raised eggs, and locally milled heritage wheat—into highly desirable culinary products, the project actively boosts the rural economy while celebrating the region's living heritage.

Beyond serving exceptional food, the initiative acts as a platform to highlight how conscious land management directly shapes what ends up on the plate. The project will continue to be punctuated by collaborative meals where diners learn directly from the producers about environmental work, such as farmers restoring peatlands or boosting curlew recovery. Backed by FiPL funding, the long-term programme will fund place-based product development, support conservation-focused farming, and establish better routes to market for landowners who balance agricultural productivity with environmental responsibility.