Each year we bring you a variety of cookery demonstrations in our cookery theatre from some of the areas top chefs designed to get you cooking with hints, tips and secrets from the experts.
Our full list of cookery demonstrations from Forest Showcase Food Festival 2019 is available below.
10.30am – Woz and Loz Cook Breakfast.
Arnold Bennet Omlette with homemade hash brown.
French toast cigars with local honey and sabayon.
Lawrie has been a chef for 30 years. He has travelled all over the world and worked in Australia and New Zealand for some time. He spent some time teaching professional cookery at Gloucestershire College’s Forest of Dean campus and now works as Senior Sous Chef at Cheltenham racecourse. He lives in the Forest where he and his wife have a large vegetable garden cultivating unusual vegetables. He keeps his own pigs for a hobby.
11:30 am Yvette Farrell, Principal Harts Barn Cookery School
Free From Cooking
Yvette owns and runs the Forest of Dean’s premier, award winning Cookery School and has been featured on national TV, including playing host to ITV’s Britain’s Best Bakery . The School was set up with the aim of making cooking accessible to all ages and abilities and it has now grown to offer catering services (Hire a Chef), Supper Clubs, parties and lots more. “A Taste of the Forest” is Yvette’s signature menu using only locally sourced ingredients. She has achieved many accolades since starting the cookery school, including bringing squirrel (meat) and the Forest of Dean to the attention of the world’s media!
12:30 Dan Blewitt – ESSE Stoves
Seasonal, vegan – fresh and clean.- Butternut squash & chickpea curry, fragrant rice, Garlic & coriander flatbreads.
Dan has worked as an ESSE Rep & Demonstrator for nearly four years and has received training from and worked alongside some very exciting chefs including Tim Maddams, Gill Mellor (both River Cottage head chefs), TV’s Matt Tebutt and Jane Baxter. “I always aim to deliver fresh, exciting food following the River Cottage principles of using locally sourced, seasonal, quality produce.”
1:30pm Gareth Jenkins – The Speech House Hotel with guests Plump Hill Farm and Wye Valley Gin .
I have been working as a chef for over ten 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 I large portion of my career working an 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 two years and am working tirelessly to ensure it sees its potential.
3pm Andy Robertson, Chef/tutor Harts Barn Cookery SchoolAutumnal Desserts
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.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 young children: 9-year-old twins and a 6 year old and all have a love of cooking and baking.
The Cookery Theatre is sponsored by