The successful Slow Food Fife group is launching its 2012 events programme with an evening of film, food and fun.
Food from Fife member Tom Mitchell of Puddledub Pork has been working with staff and students from Adam Smith College to put on a special event.
The evening will combine fantastic local pork with the very talented chefs and students from the college.
Guests will be able to see a film made by the college students and featuring chef Eadie Manson (pictured) and Tom at Puddledub.
This will be followed by a cookery demonstration by TV chef Eadie – who will be joined by Tom in the kitchen.
A three course meal will be designed, prepared and served by college staff and students with accompanying wine from Mostly Wine in Kirkcaldy.
Slow Food Fife has already joined forces with local producers and businesses, including other Food from Fife members, to host a number of very popular events.
Over the past year or so these have featured seafood at the Scottish Fisheries Museum, beef with Quality Meat Scotland, venison with the award-winning Fletchers of Auchtermuchy, wild and foraged food at the Falkland Centre for Stewardship, and St Andrews Farmhouse Cheese at Falside Farm.
Also featuring in the programme were apples at Kellie Castle, asparagus at Muddy Boots Farm Shop, soft fruit with Cairnie Fruit Farm, organics at Pillars of Hercules, black pudding making at Stuarts of Buckhaven, Slow Wine with well known Luvians of Cupar, and chocolates and pies at Royal Warrant holder Fisher & Donaldson, the Cupar-based artisan bakery.