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10.30am Breakfast with Woz & Loz

Hay smoked sausages, black pudding ‘hash brown’ and forest mushrooms .

Scrambled duck egg, smoked salmon, English muffin and fresh hollandaise.

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 The Middle East Meets the Forest of Dean.

Yvette Farrell, Principal Harts Barn Cookery School with guests.

Yvette will be making scotch eggs using Plump Hill Farm pork and local Eggs. She will be using locally produced rad el Hanout and rose petal jelly, Forest Bakehouse breadcrumbs, shipton milk flour and a forage salad.

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

12.30pm Salt…how to use it in your everyday cooking. Dispelling & few myths & misconceptions.

Gareth Jenkins – Head Chef, The Speech House Hotel.

“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”

1.30pm The Punk Chef

Pigeon with black garlic, artichoke and burnt onion petals

Scott is arguably the first ever Deaf celebrity chef to emerge in mainstream television today, born and raised in Hartlepool in the North East of England, he learnt his culinary trade back in 2003 after falling in love with the food during his travels in the country of Jordan, having lived there temporarily for eight months. Once home, Scott started to cook with his mother regularly and studied the celebrity chefs on television whilst learning their recipes.

He was hooked, so enrolled at his local college, successfully completing a 2.1 Honours Degree in Culinary and Patisserie Art, before landing his first job at ‘Rockliffe Hall’ in Hurworth, Darlington, under Michelin star chef Kenny Atkinson.

Scott Garthwaite is a professional chef also a TV presenter for the British Sign language Broadcasting Trust (BSLBT) programme with its popular demand of “Punk Chef on the Road” series.

His flamboyant vibrant pink mohawk hairstyle that is known as Punk Chef and is also well known in the Deaf community around the world. Punk Chef’s on-screen personality have won him legions of fans around the world. He is described as “Passionate, enthusiastic, exuberant and funny” also Punk Chef’s food demonstrations are unique because he expresses his passion of food through sign language and his demonstrations are sometimes translated though voice over by a qualified interpreter.

Scott will be using British Sign Language and an interpreter.

In his dynamic demo, Scott will present his celebration of British Produce, using British Sign Language and an interpreter to demonstrate his passion and flair for cooking. Scott has cooked all over the world but his heart is in using fresh seasonal produce. 


2:30pm Baker & Brewer  

Sourdough beer flatbreads with labneh and dukkah using freshly milled flour from the Festival’s windmill and Two Tinkers beer. 

Joe Parke has been a chef and baker for 27 years. He has worked in small bistros, under Michelin starred Chefs, in 3 rosette restaurants and everything in between. Flavour is most important to him, ferments and preserves are brilliant processes to gain amazing flavours. His biggest passion though is sourdough baking. Starting with just flour, water and salt and ending up with something glorious! To create beautiful food, you have to love it.

Two Tinkers, a ridiculously small brewery making unpasteurised beers using organic ingredients & their own hops. They will have some special beers for the Showcase, “Forage” , a forest fruit beer using foraged ingredients & “Loafing” , out wheat beer collaboration with Joe Parke using his sourdough bread.

3.30pm Debbie Jones- The Forest Deli

“Inspiring Flavour” demonstration, showcasing interesting store cupboard ingredients to brighten up mid-week cooking.

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.