The countdown has begun for what will undoubtedly be hailed as one of the country's most important food festivals of the year - and it's happening here in Oxfordshire as part of the Oxfordshire 2007 celebrations.

The Children's Food Festival, which was originally going to take place at Wittenham Clumps, proved such a popular idea that organisers have now changed its location to the Abingdon Airfield, where there is more than enough space for the many attractions it will be offering and the number of visitors expected.

Holding a festival that aims to transform young people's approach to food by celebrating all aspects of the subject is such a simple idea that everyone is wondering why no one thought of it before. It's one very positive way of opening children's eyes to the wonders of fresh foods and the delights of cooking your own meals.

Celebrity chef Raymond Blanc, joint festival patron with food writer Sophie Grigson, says he will be there, cooking his heart out and showing children the wonders of food. He is confident he can inspire the youngsters to see just what fun cooking can be.

Sophie Grigson will talk to the children, too, and get involved on all levels. As she said: "It's such an exciting idea that I just had to be involved. Just imagine it - every aspect of this festival will be aimed at a young audience; it simply can't fail."

Celebrity chef Antonio Carluccio, best-selling children's food writer Annabel Karmel and Nora Sands from the TV programme Jamie's School Dinners will also be there.

So how will it work? What will the children really gain by attending this first festival of its kind? Many things actually. On the surface level they will meet and be entertained by celebrity chefs that they have seen on television.

On a deeper level they may well get the chance to talk to these chefs, and become infected by their enthusiasm. Those who have seen chefs such as Raymond Blanc interacting with children will know how this works. The child approaches the chef somewhat apprehensively, in awe perhaps of a face they have seen on TV many times before. Then Raymond begins speaking to them, talking of the wonders of a particular food he has before him. He invites the child to try the dish. They are slightly unsure; then suddenly they take the plunge. He insists they will like it, explains why and where it has come from. The child chews slowly and then grins with pleasure. In an instant Raymond has opened a door to the child's future health and happiness by showing them there is more to life than chips, crisps and frozen pizzas.

Obviously not every stall at the festival is being run by a celebrity chef. But in every case those in attendance will be food enthusiasts. Members of the Oxford Food Group will be there, all of whom produce food that is not just fresh and tasty, but local too. Each one of them has much to say.

Chefs from leading children's cookery schools will be there, too, running the Belling Kids' Kitchen where youngsters will be able to see just how easy, and what fun, cooking your own meal can be.

In the fruit and vegetable tent there will be vegetable carving, a skill which can transform a dish into a work of art. This will enable children to appreciate the beauty of fruits and vegetables that can become even more attractive when carved, sliced and cut. The difference, of course, between this art form and others is that the artist gets to eat their artwork when it's completed. No doubt children will like that idea.

There will be smoothie-making in this tent too - it's hoped that this activity will encourage children to put down the fizzy drinks bottle and reach for the smoothie-maker instead.

Millets Farm Shop will be represented in the fruit and vegetable tent. It's here that children will get a chance to see the vast array of seasonal fruits and vegetables produced locally. Those children able to identify them correctly will get a small prize and those who are inspired to take an entry form away with them are invited to come up with their own recipe using fruits and vegetables. The winning entry will be cooked, photographed and featured on this page.

Then there's the Smell and Taste experience from the Academy of Culinary Arts. This will offer children a chance to enter the wonderful world of herbs and spices, and see what difference a pinch of coriander or mustard powder can make to a dish.

In the Bread Tent they will be able to discover the fun of making your own bread, and touch the grains that make up the different flours that bread makers use. The aim of this tent is to encourage youngsters to acquire a fondness for bread with more taste and texture than the insipid manufactured white slices that masquerade as bread these days.

Naturally, the Rowse Honey Tent will open their eyes to the marvellous tastes of honey, which can be used as an alternative sweetener when cooking. There will be maple syrup tastings in the Rowse Honey tent, too. Children will be able to make their own pasta in the Sacla Italian Tent and watch Egyptian, Caribbean, Thai and Indian food being prepared thanks to local restaurateurs such as Aziz Rahman.

I'll be there too. In fact, virtually everyone in Oxfordshire who is connected with food in some way or another is making a contribution. As Raymond Blanc reminds us, this festival is the outcome of a new trend in Britain, a new consciousness about food and the desire to engage in the huge issues food raises.

The festival takes place on July 14 and 15 on Abingdon Airfield, from 10am to 6pm. Entrance is free, and pre-booking is no longer necessary, though a £6 charge for each car will be made.

For further information go to the festival website (www.childrensfoodfestival.co.uk).