Film students’ work will promote Newport Food Festival

FOOD FUN: Organisers hope to repeat the success of last year’s Newport Food Festival

FOOD FUN: Organisers hope to repeat the success of last year’s Newport Food Festival

First published in Gwent news

THREE budding filmmakers from the University of Wales, Newport, have produced a promotional film promoting today's (October 6) Newport Food Festival.

Andrew Gough, who studied Documentary Film and Television, and Scott Waller and Samo Chandler, who are studying Film and Video, made the short film to show off the best of the region’s cuisine - from Indian to Jamaican food, Italian to French and traditional British dishes.

They interviewed restaurateurs from across Newport and the surrounding areas who featured in last year’s festival, as well as new eateries and local producers of meat, fish and beer, to get a taste of the wealth of food and drink on offer.

The students were commissioned the filming brief by The Agency, a project run by the University designed to provide undergraduates and postgraduates with entrepreneurial skills, in conjunction with the organisers of Newport Food Festival.

Andrew, who worked on the sound for the film, said: "We asked the restaurateurs and market stallholders about their experience of the food festival and what they got out of it. We definitely found a lot of hidden gems."

Follow the festival live

WE will be bringing you live coverage of this year's Newport Food Festival. Argus reporters will be tasting the wares on offer, talking to chefs and visitors.

We want to see your pictures and tweets too, so join in the conversation and use the hashtag #newportfoodfest

You can also send pictures, video and texts on 80360 with the words ARGUS NEWS in the message.

Just go to

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree