A twenty per cent increase in sales was reported at the Festival of Fine Food and Drink at Eastnor Castle.

Last weekend's event gave visitors a chance to sample the delights of 47 trade stands, brought together by Heart of England Fine Foods (HEFF).

There were also cookery demonstrations with TV chef Sophie Grigson, who used award-winning local produce.

Judy Goodman, from Goodman's Geese of Worcester, showed how to cook the perfect Michaelmas goose.

She was joined by Mike Hamilton, from Flights Orchard Organics of Ledbury, who prepared the vegetable accompaniment.

Visitors were also invited to vote in a Get Set Cook competition, in which two chefs battled it out to make the most impressive meal using mystery ingredients.

Kevin Capper, chef and co-owner of the White Season Restaurant in Church Street, Malvern, lost by a narrow margin to Paul Hackett, of the Yew Tree Inn, in Cliffords Mesne, near Newent.

Those not content to simply watch, were able to test their skills at bread making, sausage making and 'chocolate tempering'. Other activities included preparing olives and appetisers, coffee making and tutored wine tasting.

HEFF spokesman Sarah Starkey said: "Every marquee seemed to be full of people and everyone was getting involved with the activities. They all seemed to be having a really good time."