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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.

Woz will be making a plant based  Knickerbocker breakfast glory

Loz with be making Beetroot borani and manoushi – a classic lebanese breakfast

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!

11.15am

Yvette Farrell, Harts Barn Cookery School with guests.

‘A Forest Ploughman’s‘

Including how to make your own smokery and cheesemaking. Smoking with cheese and fish.

ft cheese from Chase Farm milk, a chutney with some pickled vegetables and sourdough bread.

Yvette owns and runs the Forest of Dean’s premier, award winning Harts Barn Cookery School.

https://www.hartsbarncookeryschool.co.uk

12midday

Debbie Jones- The Forest Deli

Minimise waste with Store Cupboard Magic

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

12.45pm

Gareth Jenkins – Head Chef, The Speech House Hotel.

Think Like a Chef

Tricks & tips used by chefs in everyday cooking with Deb from Plump Hill Farm. We will be making burgers from local pork, going over the use of kitchen cupboard staples. Describing how microwave and slow cookers can be used intelligently at home to maximise the quality of daily meals, for those eager to eat well but are time poor.

Plus an open Q & A with the audience. . 

“I have been working as a chef for over thirteen 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 four years and am working tirelessly to ensure it sees its potential” https://thespeechhouse.co.uk

1.30 pm

Matthew Stead – Gloucestershire College

Local lamb ragu & it’s versatility alongside some fresh tagliatelle.

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/

14.15pm

The Crafty Pickle

Kraut & Kimchi

We are Madi & Arthur.
Nutritionists. Fermentationists. Science geeks. Tree huggers. Food nerds.

While studying for master’s degrees in nutrition at the University of Aberdeen a mutual love for sharing jars of sauerkraut and in-depth chats about food over endless pints kindled the idea of The Crafty Pickle Co. A trip to the Scottish West Coast fuelled by un-refrigerated jars of fermented goodies cemented the idea as a real possibility in our minds, that we could create a business combining our major passions: nutrition, fermented foods, science and sustainability. https://www.thecraftypickle.co.uk

3pm

Deborah Durrant – Raw Foods

Deborah invites you to join the raw food revolution and will demonstrate 2 courses of locally sourced raw cuisine. 

Deborah Durrant is one of the industry’s best kept secrets, described as ‘the raw food chef’s raw food chef,’ undertaking raw food catering for spas, bars, celebrities and even supermodels. She’s been featured in Prima, Woman’s Health, Wye Valley Life, the BBC and featured in ‘Confection Perfection’ by Vogue.  She runs Deliciously Raw, a Forest-based business offering live and online training and monthly raw food ‘discovery boxes by post.’  https://www.deliciouslyraw.kitchen