The Duke’s Feast, held at Gostwyck Chapel on Saturday, saw 190 people enjoy a lunch of local food and wine cooked by renowned chef Ben Armstrong, from the Tempus Two winery in the Hunter Valley.

Mr Armstrong recently returned from France, where he was corporate executive chef for the Pourcel Group, helping develop restaurants around the world.

Yesterday’s Garden and Wine Trail, featuring four local gardens, also attracted hundreds of people. Money raised on the day will go to the New England Regional Art Museum (NERAM).

Uralla Shire Council community development officer Patrick Dogan said some travelled from as far as Toowoomba to attend the festival, while other people were attracted by the prospect of eating food by an acclaimed chef, including a woman who had tried Mr Armstrong’s food in New York.

“It’s incredible that she went from a restaurant in New York to a paddock in Uralla to eat from the same chef,” Mr Dogan said.

The day was a collaboration between local food and wine producers, with financial support from Uralla Shire Council and many in volunteer roles, including wine waiters and videographers.

Mr Dogan said ideas for next year’s festival included a producers’ market to further showcase local ingredients.

“Locals will be able to come along and really see what a wonderful, productive region we have,” he said.

“New England and the Uralla region is the highlight of the festival; we really put the place on show.”