York Chocolate Festival 2022 is now over for another year. We had wonderful weather throughout the five days and some great crowds visiting us. Thank you to everyone who did come to see us, and to all the contributors who made the festival such a success.
We are now working on our main festival in September. If you’d like to be notified when our programme goes live, please sign up for our newsletter below.
In the meantime, you may be interested in the upcoming York Festival of Ideas, run by the University of York, which has some food related events as part of their programme.
Separating the Curds and Whey: Prehistoric cheese
Saturday 4 June, 12 noon to 12.40pm (in person)
Join Penny Bickle of the University of York for a demonstration on how to make prehistoric cheese and discover why archaeologists are so interested in the history of food. Taking place at Malton Food Lovers Festival.
The Flavour of Chocolate: Taste training
Sunday 12 June, 11.30am to 2.30pm (in person)
Discover the complex flavours that compose the chocolate we eat, make and share, and explore a range of sensory experiences that allow us to taste chocolate.
The Making of the Chocolate City
Sunday 12 June, 3pm to 4.30pm (in person)
Take part in a sensory exploration of York’s chocolate heritage with a tutored chocolate tasting that examines the growth and development of the industry in the city – hosted by Sophie Jewett, founder of York Cocoa House.
The Potential of Chocolate
Friday 17 June, 6pm to 7.30pm (online)
Join our panel for a lively online discussion and learn more about the people, communities and supply chains all working to explore the full potential of chocolate.
FixOurFood: Sustainable, healthy and tasty food for all
Saturday 18 June, 10am to 11am (in person and online)
Learn about the problems of the food system and get some inspiration for how we can transform it into one that benefits both population and planet.
The Future of Food Writing
Thursday 23 June, 6pm to 7pm (online)
Food writers Felicity Cloake and Samuel Goldsmith reveal what it’s like to write and test recipes for a living, share insights on how to develop a good recipe, and discuss what the future of food writing might look like.