Shrewsbury Food Festival proves a big hit with thousands of visitors

It began over dinner in a Shropshire restaurant. Over guinea fowl and Shropshire beef, Shrewsbury Food Festival was born. In the space of three years, it has become the county's biggest.

"I booked a dinner with my friend Beth Heath, which is what we do every few months," says co-founder and chair Andy Richardson. "I work as a food writer for Shropshire Star and so know most of the producers and chefs in the county.

"I'd previously launched a Slow Food Group for Shrewsbury but wanted to do something to bring together all of the fabulous talents around the county."

Beth knew what was coming: "Even before he asked, I knew what he was up to. I knew what he was going to say."

And her response: "I said no," she laughs.

"At the time, I was too busy. I've organised food festivals for more than 10 years and I know how much work is involved."

The no soon became a yes, however, and the duo worked 90-hour weeks and gambled their mortgages on the event being a success.

It launched in 2013 and attracted 13,000 people – against a target of 10,000. The community latched on to it and about 100 volunteers descended on The Quarry Park, in Shrewsbury, to make sure things ran smoothly. Shrewsbury Food Festival said thank you by helping to build gardens for pupils at local schools.

In the second year the food festival hoped to attract 15,000 people to the Quarry Park – 20,000 turned up.

"It grew very quickly," says Beth. "But we were prepared for that. When we set out, we had two objectives. Andy wanted it to be the biggest, which it is, and I wanted it to be the best . . . "

The festival fills several fields in Shrewsbury's Quarry Park and there are plans for further expansion.

Beth says: "It's all about doing things slowly and being sustainable. We don't want to be a flash in the pan. We're here for the next 30 years. And we'll adapt as tastes in food change. We don't want to stand still. We want to make sure people have an interesting event that they feel part of and will come to year after year.

"In 2016, we took a larger area and we'll be bigger in 2017 once more. Slowly, we'll start to take more and more space, filling it with great events, brilliant artisan producers, sensational chefs and the best of family entertainment."

Laura Jones, from FBC Manby Bowdler, which sponsors a chef's cook school at the event, said: "The festival has been a boon to the food and drink sector. People come to the Quarry and have a great time, taking part in cookery demonstrations or just hanging out and enjoying something nice to eat. But the economic effects for the town have been exceptional. It's generated significant income for the town."

"We reckon it's about £1 million a year," says Andy. "And that's not to be sniffed at."

The festival has won numerous awards and nominations.