* Witney Festival of Food and Drink is back for a third year on Saturday, May 16, to celebrate and promote the many producers in the area. Held at St Mary's Church, Church Green, Witney, Chris Keating of Wychwood Brewery will open proceedings and visitors can then soak up the festival atmosphere with live music, Morris and Maypole dancing, belly dancers, bell ringers and the Town Band while perusing the numerous local, artisan food and drink stalls.

Head over to the Food Court at Henry Box School and devour a delicious, freshly cooked lunch and enjoy a pint of locally brewed ale to wash it down. Try a home made cream tea in the festival cafe, which will be open all day, along with the festival beer tent.

The festival hopes to inspire all ages to appreciate good food. You can amuse the kids with farm and food related activities in the children's tent withFarmer James and his friends.

For details see www.witneyfoodfestival.co.uk

* Our favourite columnist Shaun Dickens has introduced a new five-course spring menu to his restaurant The Boathouse every Wednesday and Thursday evening throughout April, for just £35.

To celebrate, Lovibonds Brewery in Henley and The Boathouse have joined to create an evening of great food, fun and a range of fantastic beers, brewed by the masterful hands of Jeff Rosenmeier, on Friday, April 17, at £55 per person.

Space is limited, so book early.

See www.shaundickens.co.uk or call 01491 577 937.

* Worton Organic Garden is hosting a sourdough breadmaking course on Wednesday, May 13, an excellent course for all levels, lead by head baker Alastair Anderson. A whole day course with lunch costs £100.

See www.wortonorganicgarden.com

* Fallowfields at Kingston Bagpuize has just launched its new vegetarian menu. After investing much time in the creation of its vegetarian menu it uses the freshest ingredients ‘straight to plate’ from the premises, wherever possible.

Blessed with its home grown vegetables and fruit, the restaurant is often more than 90 per cent self-sufficient.

The new menu contains dishes such as Wye Valley asparagus, confit egg and grapefruit hollandaise to start, followed by oat groat ‘risotto’, wild garlic and toasted pine nuts with yoghurt for mains.

To book call 01865 820416 or email: stay@fallowfields.com