Tingley and Dewsbury based food and cookery company, Curry Cuisine, will showcase the unique cuisine of the diverse regions of India and fly the flag for Yorkshire Rhubarb at this year’s Wakefield Festival of Food, Drink & Rhubarb (22-24 February). Cookery School founder, Prett Tejura, will host a demonstration on 23 February, 1.30pm at the Festival, one of the first major events in the UK foodie calendar.

The Festival celebrates the traditional links with rhubarb growing in Wakefield and Curry Cuisine uses only locally sourced Yorkshire Forced Rhubarb from the Triangle to produce its award winning handmade chutneys. Prett will demonstrate how to cook a Goan Prawn dish, how to make chapattis and will also cook up an Indian inspired Rhubarb dessert.

Festival goers will be able to taste and buy Curry Cuisine’s ‘Chutnee’s Handmade’ Rhubarb-inspired products, including Rhubarb and Mango Pickle, where East meets West, using rhubarb infused with spices and mango for the ultimate pickle and Yorkshire Rhubarb Chilli jam, listed regionally in Sainsbury’s last year.

Wakefield’s famous rhubarb has joined the hallowed ranks of Europe’s protected foods. Yorkshire Forced Rhubarb has been elevated to the same status as Champagne and Parma Ham. Curry Cuisine is one of the first non rhubarb producers in Yorkshire promoting the PDO status on its Rhubarb Chill jam labels and is proud of its Yorkshire heritage, only using quality ingredients sourced from farmers within a 50 mile radius.

The Festival, which offers the finest regional produce and showcases the most talented local chefs, will include street entertainment, cookery demonstrations, walks and tours.