We’re thrilled to announce that award-winning wine expert and Telegraph wine columnist Susy Atkins will be returning this year.
Known for her warm, approachable style and appearances on Saturday Kitchen, Susy will be hosting intimate talks and tastings celebrating the connection between garden-grown ingredients and great wine.
Expect fascinating conversations with local producers, plenty of delicious samples, and expert tips—from pairing fruit desserts with sweet wines to discovering the exciting rise of English still wines.
Read our interview with Susy ahead of this year’s festival below.
Interview with Susy Atkins
Are there any garden-grown ingredients people overlook when pairing with wine?
Yes—fruit! Many of us grow orchard fruit, currants, rhubarb and more, yet don’t always think about pairing them with wine. What could be better than a properly sweet, chilled, golden dessert wine alongside dishes made from them?
Sweet wines from Bordeaux, Germany and Spain—especially Moscatel de Valencia—are exquisite partners for fruity puddings. Even a sweet sparkling Asti can be a perfect match.
What wine trends are you most excited about right now, especially in the UK?
I’m really excited about the rise of high-quality still wines in England. Many people already know how excellent English sparkling wines are, but the still wines—made from grapes like Chardonnay, Bacchus and Pinot Noir—have improved enormously in recent years. They’re well worth seeking out.
What’s one common wine myth you’d love to debunk?
That all Chardonnay tastes the same!
Chardonnay is incredibly versatile—it’s a true chameleon. It can produce the crisp, elegant wines of Chablis, as well as richer, more oaky styles often found in New World regions. It’s also one of the three grapes used in Champagne and many top sparkling wines worldwide.
What do you enjoy most about being part of Toby’s Garden Festival?
I love how it brings together growers and producers—local grape growers, chilli farmers, gin makers using their own botanicals. It’s fantastic to see (and taste!) the finished products of passionate people who have nurtured ingredients from the ground up.
What can visitors expect from your talks or tastings this year?
I’ll be chatting with growers and producers while sharing samples of their food and drink with guests, and uncovering the stories behind their inspiring businesses—many of them local to Devon. The sessions are quite intimate, so there should be plenty of opportunity for conversation with the audience.
What’s your guilty pleasure wine?
Sherry! I love the incredible range of southern Spain’s most famous drink—from pale, bone-dry, salty finos (fantastic with seafood) to richer, nutty, amber-hued olorosos that pair beautifully with charcuterie and cheese.
If you could give one piece of advice to help people enjoy wine more—without overthinking it—what would it be?
Smell it!
We don’t make nearly enough of the glorious aromas of wine. If you love the scents of plants in your garden, you already understand this pleasure. Swirl your wine, stick your nose in the glass, and really take it in—it’s a huge part of what makes wine so enjoyable.