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The NEW battle of the bubbles: Sparkling wine and cider

Name: The NEW battle of the bubbles: Sparkling wine and cider
Start: 2026-10-24T17:00:00+01:00
End: 2026-10-24T18:00:00+01:00
Location: Food Matters Tent, Royal Avenue Gardens

Sat 24 Oct 2026 · 5:00 pm – 6:00 pm · Food Matters Tent, Royal Avenue Gardens

Food Matters Tastings

Paul McNabb (Somelier trained) with Duncan Schwab (Sandridge Barton) & Polly Hilton (Find & Foster) in a tasting led presentation.

Please note: No dogs.

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Date

Saturday 24 October 2026

Time

5:00 pm – 6:00 pm

Venue

Food Matters Tent, Royal Avenue Gardens Dartmouth, United Kingdom

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Meet the presenters

Paul McNabb

Expert

Duncan Schwab

CEO and Head Winemaker

First Foray into Winemaking: At age 15, Duncan helped plant his family’s vineyard, St. Sampson’s, in Golant, Cornwall. What began as a semi-retirement hobby started by his parents, sparked Duncan’s lifelong passion for viticulture and winemaking. Since then, he’s travelled extensively, learning from winemakers around the globe and sharing in the collective dream of creating great wines.

Sharpham Winery: Duncan’s journey with Sharpham Winery spanned 30 years, starting when they expanded from 5 to 10 acres. From these humble beginnings, Sharpham grew into one of the UK’s most respected vineyards and a top tourist destination in Devon.

Sandridge Barton Wines: Originally known as Sandridge Barton ‘The home of Sharpham Wines’, the business now operates on the opposite side of the river near Stoke Gabriel. With the new location they’ve had the opportunity to revitalize their focus, planting a diverse range of vines including Bacchus, Pinot Noir, Pinot Gris and Chardonnay enabling them to increase their range of wines.

Polly Hilton

Drinks Expert

Polly founded Find and Foster Fine Ciders ten years ago to help safeguard the future of traditional orchards in Devon and reveal their potential to create exceptional alternatives to wine. She and her husband Mat combine the apples from traditional orchards they foster, with winemaking methods, to produce fine ciders that feature on wine lists in top restaurants such as the Fat Duck. With the help of their Shropshire sheep they work to create balanced, biodiverse orchard ecosystems that thrive with wildlife and require minimal human intervention to maintain.

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