Newent’s famous onion-eating competition is back, bringing raw onions, medieval fighting and plenty of tears to the Gloucestershire market town. Thousands of people flocked to the city center last Saturday for the latest Newent Celebrates event, celebrating the city’s 800-year history.
Festivities included medieval re-enactments, armored combat, live music and the return of a spectacular bow competition. The competitors took center stage in front of the crowd and received a rather unconventional starting signal.
Musket fire marked the start of the competition, with competitors using goggles and nose pads to combat the smoke of raw onions.
Winning the Time Seals raw onion competition
Ryan Daubney won the men’s competition by eating 7 ounces (198 g) of raw onions in one minute and five seconds, beating a field of twelve male competitors. Andy Offord, a member of the event’s organizing committee, described the timing of the victory as “the right time to compete.”
Jade Busby won the women’s title by eating 5 ounces (141 g) of raw onions in one minute and 24 seconds. She defeated five other competitors to win the crown.
Busby is a 14th-century historical reenactor from Warminster in Wiltshire. She said she had never done anything like this before, and that she and friends decided to take part on a whim, but felt their nerves fade when they realized they would be eating onions on stage in front of a crowd. She added that she already enjoys eating raw onions at home.
Busby also said she ate the core first because it had the strongest flavor. She plans to return next year to defend her title. Her reenactment group specializes in 14th-century life, covering topics such as weapons, crafts, herbs and foraging.
Newent’s Onion Tradition
The competition is part of a much longer local tradition. Newent has been associated with onion farming for centuries and the town’s market history dates back some 800 years. The modern Newent Onion Fayre operated from 1996 until the Covid pandemic.
A planned return in September 2022, billed at the time as the festival’s silver anniversary, was ultimately canceled after organizers said pandemic-related disruptions cost the event the volunteer support it needed to run. The tradition was eventually revived under the city’s new Newent Celebrates banner.
When the Onion Fair took place, the festival offered much more than just an eating competition. Younger visitors could head to the Funion Zone, and the Dog Arena hosted classes and parades for local dogs.
There were also belly dancers, street performers, fairground rides and three live music stages. Agricultural competitions celebrated local produce, and market stalls sold food, beer, wine, cider and juice.
Despite the fun atmosphere, the onion competition has a serious level. Offord noted that the Guinness World Record for eating raw onions is 29.56 seconds. The record belongs to the Japanese Yusuke Yamaguchi.
Offord described himself as a “regular eater” rather than a speed racer, adding: “We’re a bit crazy at Newent.” He also said the onion remains central to the city’s identity. “Newant is known for his bow, always has been and always will be,” he said.
From Roman product to British cuisine
The history of onions in Great Britain dates back long before the modern festival. Historians usually attribute their appearance to the Roman occupation, after which the vegetable became firmly established in the British pantry. It is valued primarily for the fact that it stores well during the winter months and for its usefulness in almost any dish.
It is said that in early manuscripts onions with bread and cheese were grouped under the name “Field Tariff” – a simple ration that a farm worker could carry with him during a long day in the field.
During the medieval period, onions found their way into medicine as well as food, and herbalists of the time turned to them as a remedy for everything from sore throats to sluggish digestion.
They later became a familiar part of British cuisine, forming the basis of dishes such as shepherd’s pie, Lancashire hotpot, stews and broths. Pickled onions became a common accompaniment to cheese and cold cuts, and baked onions were also used in older recipes.