Connecting with Breton producers & chefs

Our first gastro tour of the region, across all four départments: Ille-et-Villaine, Côtes D’Armor, Finistère and Morbihan. Visiting St Malo, Dinard, Quimper, Lorient, Quiberon, Vannes & Rennes for inspiration, building our knowledge and connecting with the Breton people who make it happen.

Lerning about 500 year old traditional farming and production methods of buckwheat, and how it is used as a gluten free alternative in galettes, tea, bread, pasta, pastries, noodles and whiskies. Other renowned regional delicacies we appreciated included: world famous sea salt from the Guérande flats, the canneries of Quiberon, the kouign ammans of Quimper, Bordier butters, Roscoff onions, Plougastel strawberries, 12 year old lambigs, methode champagnoise cidre, Cancale oyster and seaweed farming and for the brave and adventurous the wonders of the andouille saucisse - cured pig intestines.

We enjoyed insightful conversations with Michelin chefs, expert food journalists and innovative entrepreneurs leading the way, showcasing the rich terroir of Brittany and its unique delicious produce. Why? Because we are bringing home as much as we can for you to savour in Manchester.