The timetables are not yet confirmed for the BBC Good Food Show Scotland 2010. However here is a little taster of what you may be getting as here are the details from the last year.

Tasting Sessions

Take this chance to learn from the experts and visit one of our many tasting sessions. You will be able to sample some of the UK's finest food and learn why it is so important that we preserve our rich food heritage.

Taste Workshops presented by Slow Food UK

Slow food UK offer a series of Tasting Workshops throughout the Show. These tasting's offer a rare chance to sample the finest ingredients in the UK from producers who use traditionalmethods of food production.

There will be an extensive range of sessions available, last year visitors could learn about anything from ‘Real Veal’ to ‘Slow bread and butter.’ 
Taste Workshops give you a chance to experience the taste of food and drink being reared, grown or brewed by some of the UK’s best small producers with love and care and generally using traditional methods. 
During each of the workshops producers will explain areas of our food heritage and how that reflects in the flavour and quality of what we eat.  Our Taste Workshops are brought to you by Slow Food UK and all the products adhere to Slow Food’s Good, Clean and Fair standards.
Last year’s workshops included Nose to Tail Eating, Slow Bread and Butter, Real Veal and Ice Cream Sensations, and 2009’s programme will be equally exciting and varied.

Please not that some of our workshops will contain meat and there may not always be a vegetarian option so please check before booking.

Drinks tasting sessions

If you've ever wished you knew which wine went best with a spicy starter or a tangy cheese, this is the class for you. There are some fantastic drinks tasting sessions with a variety of different themes. These workshops are hosted and run by specialists and experts in their field and seats are limited so book now to ensure your place!

TASTING SESSIONS TIMETABLE

What are the "Taste and explore Scotland's Shore" sessions supported by Glasgow: Scotland with Style?

ROCK stars, rock pools and interesting things you can do with seaweed are all food for thought at this year’s Tasting Theatre at the BBC Good Food Show Scotland.

Last year, Glasgow chefs Jacqueline O’Donnell and John Quigley were a big success at the Tasting Theatre and this year the pair are back with “Taste and Explore Scotland’s Shore” supported by Glasgow: Scotland with Style,

“It’s going to be a fun, topical look at the Scottish shoreline looking and tasting the wonderful culinary goodies that are in there,” reveals John.

“Jackie and I are doing extensive research, rootling out sea vegetables, seaweed and other sea life that is out of the ordinary.

“It is going to be educational, fun and tasty. It won’t be a cooking demonstration but a talk with a lot of banter and tastings.

What are the different Slow Food Sessions?

PRODIGIOUS PIGS

Pigs are arguably the most versatile and inspiring of our common farm animals from a food per-spective. Find out how there’s not much between nose and tail that’s not worth eating. Find out also the connection with cheese.

THE SLOW LANE

Slow Food isn’t about slow cooking or long, leisurely meals. Concerned about how our ‘fast’ food culture affects our food, health and environment, Slow Food seeks to remind us of the importance of small, artisan producers, food with connections to local places and people, and food made not for convenience, but for enjoyment.

DRINKING TIME

Taking Time -- the right amount of time -- is often the difference between great food and drink and what’s average, bland and uninspiring. Learn a bit more about time in the company of 15-year-old malt whisky and eighteeenth-century beer.

ISLAND FOOD

Food that comes from an island has a very distinctive geographical and cultural identity. Scotland has lots of islands, and consequently lots of small-scale but unique products. The Isle of Bute is one with a growing identity for its food.

ETHICAL MEATS

The more we learn of our dominant food and farming system, the more there is to be worried about how clean and fair the meat we eat really is. Products such as local rose veal and culled venison seem challenging but in fact offer positive answers to ethical dilemmas -- as well as great eating.

BAKERS’ MEN

By robbing the baking process of time we’ve turned bakers from artisans to button pushers in factories, and turned bread into chemical-filled cotton wool. A craft baker and specialist in hand-crafted meat pies offer a slower perspective on our daily bread.

FOOD WITH A VIEW

In Scotland it is possible to eat the landscape. In fact, with such great scenery from the Borders to the Highlands, the important links between food and where it comes from are all the more relevant. From the Great Glen to the borders by way of Fife. Find out how local producers work with their natural environment to create an excellent edible product