Cookery Theatre

Each year we bring you a variety of cookery demonstrations from some of the areas top chefs designed to get you cooking with hints, tips and secrets from the experts.

Lawrie & Cameron

10.30am – Breakfast with Lawrie
Kedgeree with smoked haddock, poached quails egg & curry oil

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.

6j7a144111.15am – Dan Blewitt, ESSE
Fresh, clean Asian broth with Tempura veg with dumplings or mini bread rolls.

Dan has worked as an ESSE Rep & Demonstrator for nearly three 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.”

3a1e21550c5ada552f5025d1a56f5d1312midday – Yvette Farrell, Harts Barn Cookery School

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!

MTL_9771-01-700x4671pm Rob Cox, Head Chef The Tudor Farmhouse Hotel, Clearwell.
Venison Tartare with coal oil, celeriac, mustard mayonnaise, shallot and gherkin.Roasted Venison loin with pickled elderberries, Jerusalem artichokes and Wiltshire truffle.

Rob is passionate about local, seasonal produce and his spare time loves nothing more than foraging for herbs.It was Tudor Farmhouse’s commitment to ‘local and homegrown’ that first struck him; their 20-mile menu ethos is something he really wants to develop as their new head chef. “I can’t wait to get my hands on the kitchen garden and plan to work closely with Jeanie our gardener and local forager Raoul Van Den Broucke to really maximise seasonality.”


2pm -Stuart Spicer, The Speech House Hotel.
A Taste of the Forest- a unique dessert inspired by the many edible species of the forest with bags of fun, a scientific twist and interesting ideas

After beginning his career in London, Stuart moved back to his native Wales working for various high profile clients and celebrities. His ambition and passion then took him to the Celtic Manor where after three years of graft he became Head Chef.He is now a freelance chef consultant, bringing a wealth of knowledge, real passion and most importantly a bit of scientific fun into the kitchen. Stuart has featured in many television productions, most notably Professional Masterchef and the BBC production Hotel 24/7. Stuart has recently joined The Speech House hotel to develop and assist the team.

14595668_1050219498428824_7154413121180588503_n3pm – Paul Williamson, Hillside Brewery & Ian Barnes, Infamous Catering
Food Pairing
Hillside Brewery has hosted several beer and food pairing evenings over the past couple of years. Paul & Ian look to tantalise your tastebuds and discuss the delicate pairing of beer and food.

13087401_934617443322364_5984067146919964400_n3.15pm – Ian ‘Barney’ Barnes, Infamous Catering
Edible Insects followed by The Great Critter Cook Off


Edible insects are a great alternative to convential sources of meat as they are cheap, plentiful and excellent sources of protein and fat, as well as vitamins and minerals.
In many countries, eating insects doesn’t raise eyebrows…
See & taste some delicious recipes cooked by our chefs (along with some members of the audience) in The Great Critter Cook Off, vote for your favousite insect dishes & crown our Forest Showcase Winner!.

The Cookery Theatre is sponsored by  Hales of Drybrook, Esse Stoves & Camerons Quality Butchers.