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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.
10.30am
Breakfast with Woz & Loz.
Head Chefs Warren (Woz) and Lawrie (Loz) have over 30 years’ experience of catering at sporting venues between them. Working at Cheltenham Racecourse for the Jockey Club they both enjoy the challenges that come with delivering high quality food in large numbers. From a humble burger to a fine dining experience.
Since lockdown Woz has been promoted to Executive Chef and Loz has moved from Head Chef at Warwick Racecourse to Head Chef at Cheltenham Racecourse. Their roles remain similar where Woz is in charge and Loz makes the tea!
11.30am
Debbie Jones- The Forest Deli
Debbie will share some seasonal recipes and versatile store cupboard ingredients to help you make the most of whatever you may have in your fridge. Also some essential batch cooking top tips for stocking up this winter.
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 and 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 retail outlet and the variety and championing of local producers is something they are well known for. https://forest-deli.co.uk
12.15pm
Gavin Roberts – Tudor Farmhouse Hotel
Gavin, who is originally from south Wales, has spent 12 years working as a professional chef, most recently as sous chef under David Kelman at Cowley Manor near Cheltenham. Over his career he has worked in several Michelin starred establishments, including Auberge du lac in Hertfordshire and Whatley Manor in Gloucestershire, helping him develop his own individual style inspired by some of the country’s most acclaimed chefs.
Gavin is passionate about produce from the Forest of Dean and Wye Valley as well as growing his own ingredients where possible and hopes to further develop Tudor Farmhouse’s already mature kitchen gardens and the restaurant’s 20-mile menu focusing on local artisan suppliers such as Huntsham Farm beef, Trealy Farm cured meats and Severn & Wye smoked fish.
http://www.tudorfarmhousehotel.co.uk
1.15pm
Gareth Jenkins – Head Chef, The Speech House Hotel.
“I have been working as a chef for over fourteen years. Like many I started washing dishes and worked hard to climb the ladder. By chance found a job that I fell in love with.
I spent a large portion of my career working and training at the Celtic Manor. Spending time in fine dining, to banquettes for a thousand and a diverse range of other culinary activities. I was involved with events such as the Ryder cup and NATO conference.
I have been at the speech house for a little over five years and am working tirelessly to ensure it sees its potential” https://thespeechhouse.co.uk
2.15pm
Yvette Farrell, Harts Barn Cookery School with guests.
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.
https://www.hartsbarncookeryschool.co.uk
3pm
Matthew Stead – Gloucestershire College
Former student at Gloscol. I have worked in restaurants as a sous chef with 1-2 rosettes in Monmouthshire, Gloucestershire & Herefordshire, and head chef at a successful gastro pub. Sous Chef at a hotel in the French Alps. Chef/lecturer teaching professional chef course from level 1-3. https://www.gloscol.ac.uk/courses-and-departments/departments/catering-and-hospitality/
3.45pm
