COOKERY THEATRE
The cookery theatre will bring you a variety of cookery demonstrations from some of the areas top chefs including meat based, vegetarian and plant based diets, designed to get you cooking with hints, tips and secrets from the experts….
Introducing our Cookery Theatre Line-up….
10.30am Breakfast with Woz and Loz
25th Anniversary Special
Executive Head Chef Warren (Woz) and Head Chef Lawrie (Loz) have over 50 years’ experience of catering at sporting venues between them. Working at Cheltenham Racecourse for the Jockey Club they relish the challenges that come with delivering high quality food in large numbers. From a humble burger to a fine dining experience.
Breakfast Canapes – Coming from different backgrounds they both advocate using local and seasonal produce where possible while encouraging customers to try new things. Woz heads up the culinary team at Cheltenham and Loz still makes the tea!
Severn and Wye Smoked Trout Tartare – Horseradish cream, quick pickled cucumber, trout caviar
Breakfast sausage roll – English pork, Treally Farm Black Pudding, Pancetta, Hens Egg, Sun blush tomato
Eggs benedict in a cup – Quails egg, spinach, crispy parma ham, sourdough toast, prosecco hollandaise
11.30 am DEBBIE JONES – Forest Deli
Come and watch Debbie share her favourite dishes, from crumbly shortbread to rich indulgent sauces using Netherend Butter.
Since it opened in 2018 Debbie is the chef behind Forest Deli in Coleford.She makes all of the homemade items for the deli including sausage rolls, quiches, scotch eggs, soup & cakes.
She also selects ( and tests!) all of the cooking ingredients stocked at the deli. Forest Deli has supported many start-up businesses in the area, often being their first retails outlet and the variety and championing of local producers is something they are well known for.
12.30pm Yvette Farrell – Harts Barn Cookery School
What can Yvette Make with 25 Ingredients!
Yvette was born on a country estate and grew up gathering blackberries, nuts and wild garlic. Community has been important to Yvette from childhood when in Scotland she exchanged eggs with the trawlers for fresh fish and from these years has developed a passion for the land and its food.
Yvette worked in horticulture for 16 years gaining extensive plant knowledge and associations with food. She opened an award-winning organic farm shop with cafe and deli before launching Harts Barn Cookery School. She has a keen interest in researching heritage recipes.
Yvette also provides care and tuition to those with special needs both within the cookery school and her continued work outside.
www.hartsbarncookeryschool.co.uk
1.15pm STEVE JONES – The Speech House Hotel & DEBBIE BLACKMORE – Plump Hill Farm.
With over 15 years’ experience in the kitchen, including 9 years at The Speech House Hotel, Steve is a seasoned chef with a real passion for making the most of every ingredient. A firm believer in a nose-to-tail, root-to-stem approach, he enjoys creating dishes that are both thoughtful and full of flavour.
Steve’s signature style is taking traditional dishes and giving them a modern twist, combining familiar flavours with unexpected elements to create something that feels both comforting and exciting. Hardworking, creative and committed to maintaining Rosette standard, Steve brings a wealth of experience and a genuine love of good food to the kitchen.
Plump Hill Farm is a family run agricultural smallholding in the Forest of Dean run by husband and wife Stuart and Deb Blackmore, a smallholding borne out of a dream for self-sufficiency, concerns about the decreasing numbers of heritage breeds and a desire to return to traditional farming practices.
2.15pm ARRON CHRISTOPHER – Head Chef, Tudor Farmhouse Hotel & Restaurant.
Raglan Salt Aged Black Mountain Lamb
Arron Christopher is the Head Chef at the Tudor Farmhouse Hotel & Restaurant in Clearwell, Forest of Dean. A local native, he focuses on seasonal, locally sourced ingredients within a 20-mile radius, crafting inventive, balanced dishes for the 2AA Rosette restaurant. His menus feature refined, flavorful food, such as cured trout and wild venison.
3pm ANDY ROBERTSON – Harts Barn Cookery School
Making & Decorating a Celebration Cake!
As one of eleven children I had an early decision to make: either help with the washing up or the cooking. I chose cooking! So from the age of eight I was helping Mum cook for more than ten at each meal.
Professionally I trained as a bakery technologist in Gloucestershire. Having worked in a craft bakery I then moved on and became a bakery technologist for United Biscuits developing new cakes and breads for Mcvities, Tesco, Marks and Spencer and others.
From there I went into teaching, eventually becoming head of a bakery school and later head of catering at a college in Gloucestershire. I have also been a publican and restaurateur and have gained a range of knowledge and skills in all parts of the food industry.
Now teaching at Harts Barn Cookery School, I believe that good baking and cooking comes from knowing your ingredients and how they work. Recipes are guides and should be used in conjunction with your knowledge of how ingredients vary from season to season.
I have three children and all have a love of cooking and baking.
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