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The People

The Aldeburgh Food and Drink Festival looks forward to welcoming a wide variety of local and celebrity guest chefs to the 2013 Festival. Please see Chef schedule below which is subject to change.

Some of these chefs are appearing in the Workshop on the Quay where they will host intimate Bookreading and Signing Sessions – see the proposed schedule (subject to change) below:

 

MARQUEE STAGE

SATURDAY 28th SEPTEMBER

SUNDAY 29th SEPTEMBER

10am Robert Oberhoffer, Chef Patron of AA starred The Dove Restaurant, Harleston, Norfolk 10am Suffolk County Council – Connecting the next generation with local produce – presented by EATS and Cook with me Kids
10.45am Galton Blackiston, Chef Patron of Michelin-starred Morston Hall, Holt, Norfolk 10.45am Valentine Warner, Chef, Broadcaster, Author and lover of the great outdoors
11.30am Lucas Hollweg, London-based Food Journalist and Cook book author 11.30am Daniel Clifford, Chef Patron of 2 Michelin-starred Midsummer House Restaurant, Cambridge and regular participant on TV’s Great British Menu
12.15pm An Intimate Taste of Life: in conversation with Sheila Dillon.  Miche Fabre Lewin, Flora Gathorne-Hardy and Daphne Lambert bring alive the vital connections between the wellbeing of our bodies and health of the planet 12.15pm 2nd World Pickled Egg Championship – Winners are announced
12.30pm Madalene Bonvini-Hamel, Chef, Author and Co-Owner of The British Larder, Bromeswell 12.30pm Emma Crowhurst, EADT Cookery Writer, TV Chef and Teacher at The Suffolk Food Hall
1.15pm Daniel Clifford, Chef Patron of 2 Michelin-starred Midsummer House Restaurant, Cambridge and regular participant on TV’s Great British Menu 1.15pm Paul Foster, Head Chef of award-winning Tuddenham Mill, Nr. Newmarket
2.00pm Sarah Raven, Writer, Cook, Broadcaster, Teacher and expert on all things to grow, cut and eat from your garden 2.00pm Tyler Torrance, Head Chef of award-winning The Crown in Southwold
2.45pm Thomasina Miers, past Masterchef winner, Author and London Restaurateur whose passion is cooking the exciting recipes of Mexico 2.45pm Chantal Coady, Author and Proprietor of London’s luxury chocolate shop, Rococo, with her principle Chocolatier, Barry Johnson
3.30pm Winners of Marriage’s Baking Competition announced by award winning food writer for The Independent, Christopher Hirst 3.30pm EastFeast – Children from a participating Suffolk school show off their cooking skills
3.35pm Henry Harris, Chef Patron of award-winning London Restaurant Racine and regular visitor to TV’s Saturday Kitchen cooks with Christopher Hirst
4.15pm Tony Roberts, Sous Chef at The Crown, Woodbridge

COURTYARD STAGE

SATURDAY 28th SEPTEMBER

SUNDAY 29th SEPTEMBER

10am EastFeast – Children from a participating Suffolk school show Chef Thomasina Miers how to cook their recipes 10am Xavier Esteve, Owner of Upstairs at Baileys, Beccles
10.45am Chris Lee, Head Chef of award-winning The Crown at Bildeston 10.45am Regis Crepy, Chef Patron of three award-winning Restaurants including The Great House, Lavenham
11.30am Valentine Warner, Chef, Broadcaster, Author and lover of the great outdoors 11.30am Ollie Burnside, Head Chef of The Plough and Sail, The Maltings, Snape
12.15pm Emma Crowhurst, EADT Cookery Writer, TV Chef and Teacher at The Suffolk Food Hall 12.15pm Henry Harris, Chef Patron of award-winning London Restaurant Racine and regular visitor to TV’s Saturday Kitchen
1.15pm Maggie Franks – Delicious Nutritious – a Nutritional Therapist and Consultant who demonstrates the benefits of raw food 1.15pm Lucas Hollweg, London-based food journalist and Cook book author
2.00pm Mike Keen, The Brewery Tap, Ipswich, Suffolk – well-known for seriously good food and beer 2.00pm Peter Harrison, Suffolk-based Chef with a wide knowledge of local produce and wild foods
2.45pm Bob Flowerdew, Organic Gardener, TV Presenter and Panellist on BBC’s Gardener’s Question Time 2.45pm James Barber, Head Chef at The Brudenell Hotel, Aldeburgh
3.30pm Tyler Torrance, Head Chef of award-winning The Crown, Southwold 3.30pm David Grimwood, Head Chef, The Froize Inn, Chillesford, known for his passion for locally grown and produced foods
4.00pm Suffolk County Council – Cooking with the Suffolk Carbon Charter

Thank you to Kitchen Aid for providing the festival with equipment for the stages. www.kitchenaid.co.uk

Kitchen Aid logo

 

 

“BOOKREADING SESSIONS in the Workshop on the Quay

SATURDAY 28th SEPTEMBER

11.00am Chantal Coady – Rococo – Mastering the Art of Chocolate
12.00pm Thomasina Miers – ‘Mexican Food Made Simple’ and ‘WAHACA – Mexican Food at Home’
1.00pm Valentine Warner – ‘The Good Table’
2.00pm Madalene Bonvini-Hamel – ‘The British Larder – A Cookbook for all Seasons’
3.00pm Tina Richardson – ‘Humble Herbs’- A cooks guide to herbs
4.00pm Bob Flowerdew – ‘Complete Fruit Book’

SUNDAY 29th SEPTEMBER

11.00am Debora Robertson – ‘Gifts from the Garden – 100 Gorgeous Homegrown Presents’
12.00pm Regis Crepy – ‘ Bon Appetit!’
1.00pm Sarah Raven – ‘Garden Cookbook’ and ‘Food for Family and Friends’
2.00pm Christopher Hirst – ‘Love Bites – Marital Skirmishes in the Kitchen’

BIOGRAPHIES (in alphabetical order) OF THE CHEFS  ATTENDING THE 2013 FESTIVAL:

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 Galton Blackiston, Chef Owner Morston Hall Hotel, North Norfolk

Galton Blackiston is chef owner of Morston Hall Hotel  in North Norfolk where his restaurant has held a Michelin star for the past 16 years and is described by Michel Roux senior as perfection from beginning to end.

Galton believes passionately in fresh local seasonal produce to make simple and delicious meals.

Set along the spectacular North Norfolk coast 2 miles from Blakeney Morston Hall provides an idyllic place for guests to relax and recharge.

Galton is a regular on James Martin BBC Saturday kitchen and many other food programmes.

At Morston Hall Galton holds regular cookery demonstrations throughout the year, the restaurant and hotel is open 7 nights a week serving lunch on Sundays and afternoon teas daily.

www.morstonhall.com   reception@morstonhall.com  telephone 01263 741041

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Madalene Bonvini-Hamel, Head Chef of The British Larder Suffolk, Bromeswell

Madalene’s career in cooking was inspired by a book, “White Heat” by Marco Pierre White.

Food and cooking is in her blood and it’s her life. Never satisfied with just the ordinary, she strives to go that little bit further, and push the boundaries just that little bit more.

And it’s that passion that has led her to work with Rowley Leigh at Kensington Place, Gordon Ramsay at Aubergine and Le Gavroche for Michelle Roux Jr. After a long term in Michelin-starred kitchens she joined Ross Pike in contract catering, followed by a 3 and half-year position in product development for a leading manufacturer supplying top supermarkets and high street restaurants with freshly prepared meals.

The British Larder website was launched in 2009 and, as a result of their shared food passion, Madalene and Ross launched The British Larder Suffolk in 2010 — a little piece of foodie heaven where we are committed to using locally sourced produce. Having signed up to the Freedom Foods Simply Ask Campaign, agreeing to purchase only freedom-foods approved produce where possible, The British Larder Suffolk is Madalene’s dream come true.

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James Barber, Head Chef, The Brudenell Hotel, Aldeburgh

Bishops Table Hotel, Holbrook House Hotel and the Runnymede Hotel made up parts of James’s early formative years as a chef, but it was the New Angel in Dartmouth for 7 years under John Burton Race from Chef to Partie to Head Chef maintaining the restaurant’s coveted Michelin star that grew his reputation. James’ career includes roles with The Sanctum on the Green working again with John Burton Race in his consultancy capacity there: as well as a time as head chef at Rockfish, Dartmouth launching the property with Mitch Tonks. James has also been an active competitor as well; for two years running he was the Regional winner and a national Finalist in the Gordon Ramsay Scholarship as well as also being the Regional winner and a national finalist in the Roux Brothers Scholarship. He was twice a regional finalist in these two hard fought competitions before this success as well. Now James is Head Chef at The Brudenell Hotel in Aldeburgh. line

Oli Burnside bioOllie Burnside, Head Chef at The Plough & Sail, Snape Maltings, Snape

Local chef Oliver Burnside reopened the doors of The Plough and Sail at the front of the Snape Maltings with his brother Alex in April 2012. Oliver previously worked as a chef for both the Regatta in Aldeburgh and The Crown and Castle in Orford. He has a passion for quality, seasonal food, using produce from local suppliers wherever possible which is evident on The Plough and Sail’s regularly-changing menu. Following a successful start at The Plough and Sail, Oliver will be demonstrating on Sunday 29th September at 11.30am on the Courtyard Stage.

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Pascal CanevetPascal Canevet, Head Chef, Maison Bleue, Bury St Edmunds

Pascal has been working with Regis Crepy for 20 years. First at Mariners in Ipswich, then he moved to Maison Bleue as head chef where he is now also a business partner. Maison Bleue, which is currently celebrating its 15th Anniversary has won numerous awards, most recently the prestigious Good Food Guide’s East of England Restaurant of the Year for both 2012 and 2010.

Classically trained in French cuisine, Pascal’s cooking is modern and fresh and with his innovative twist highlights the flavours of the quality seasonal produce that are sourced from Suffolk wherever possible.  His regularly changing menu is focused on fish and seafood, though meat lovers will always find a choice of inspiring dishes too.

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DC 195Daniel Clifford, Chef Patron, Midsummer House, Cambridge

Daniel Clifford is the well renowned and highly talented chef patron of the excellent two Michelin starred restaurant Midsummer House, Cambridge.
Prior to taking on Midsummer house in 1998, Daniel had the privilege of working in some of the best restaurants in the UK and France gaining experience and knowledge from chefs such as Marco Pierre White and Jean Bardet.
Daniel and his teams received their first  Michelin star in 2001.They then went on to receive their second Michelin star in 2005 and were awarded two Egon Ronay stars. Midsummer House also has 4 AA rosettes.
Daniel is featured regularly on Saturday kitchen and has competed in four series of Great British Menu, proving extremely popular on the programme and creating some brilliant dishes, In 2012, the seventh series of Great British Menu Daniel won both his heat and the Main course winner at the Final banquet,  in 2013 taking part in Great British Menu’s comic relief themed series Daniel won his heat and was the desert winner at the final banquet.

www.midsummerhouse.co.uk

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Regis Crepy, Chef Owner, The Great House, Lavenham 

Regis Crepy trained in classical French cooking at the world’s top catering college in Lausanne, came to England nearly 30 years ago to learn English before moving on to America.  However, he and his wife Martine fell in love with Suffolk and brought The Great House in Lavenham and created this highly acclaimed fine dining destination.  He now also owns two other award-winning restaurants, Maison Bleue, the sophisticated seafood restaurant in Bury St Edmunds and Mariners, the brasserie onboard an old gunboat at Ipswich Waterfront.

Regis is totally committed to quality, consistency and excellence. He is very hands-on, working with his head chefs planning daily changing menus, tasting and cooking dishes and choosing wines.  Each restaurant has its own distinctive style but the cuisine is modern and fresh reflecting the chefs’ understanding and knowledge of good food and tasty flavour combinations that make the most of seasonal British ingredients.

To celebrate working and living in Suffolk for such a length of time, Regis and his head chefs recently published Bon Appetit! an inspiring collection of recipes and secrets from their kitchens

www.greathouse.co.uk

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Chantal Coady, Founder, Rococo Chocolates

Rococo Chocolates is the foremost UK luxury artisan chocolatier and organic cocoa farmer on the island of Grenada, and one of the winners of Walpole Brands of Tomorrow 2010. Recently voted “Chocolatier of the Year 2011” by the Academy of Chocolate after scooping 5 Golds** at the awards. Founded in 1983 by Chantal Coady* – Britain’s top chocolate authority and trail blazer of the new “British School of Chocolate” bringing quirky design, craftsmanship, engaged ethics, provenance, pleasure and a certain wit. Rococo is still a 100% family owned business.

Coady graduated in Textile Design (Camberwell School of Art & Crafts) in 1981, and went on to complete an MSC Small Business Course. Armed with a little knowledge, a dangerous passion for chocolate and a belief that there was room for a radically different approach to chocolate, she decided to open a shop in the King’s Road (Chelsea, London). 28 years later, the author of three books about chocolate and another on the way, Coady still pushes forward to boundaries of chocolate retailing with 3 shops in London – the flagship store is at Motcomb St, in the heart of Belgravia.
CHANTAL COADY AND ROCOCO AWARDED SPECIAL PRIZE FOR ‘CHANGING THE WAY PEOPLE THINK ABOUT CHOCOLATE’ Academy of Chocolate Awards 2008
** Two of the 5 gold awards were ganaches made using the Grococo chocolate.
Laurent Couchaux winner of Quinta do Noval – has been at Rococo Chocolates for almost 3 years now and has had great success with his superb couture ganaches.
www.rococochocolates.com

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Emma Crowhurst Portrait 2013

Emma Crowhurst – EADT Cookery Writer, TV Chef & The Cookhouse, Suffolk Food Hall

Emma studied at catering college for two years and was awarded Student of the Year. She has had a varied career, which has encompassed many years as a chef working in some of the top London restaurants. Emma taught at the prestigious Leith’s School of Food and Wine in Kensington, co-presented BBC2’s Food and Drink Programme with Antony Worrall Thompson and has appeared on Ready Steady Cook, Celebrity Chef Weakest Link, Chef’s School and the Generation Game.

Since moving to Suffolk, Emma has hosted cookery courses for enthusiastic amateurs at The Cookery Rooms at Ipswich Girls School, and in the historic kitchens at Helmingham Hall. She also provides private lessons, as well as corporate and leisure cooking days. And when not doing that, Emma enjoys cooking for her clients as a personal chef.

As part of the Fringe Festival, Emma will be showcasing Suffolk’s finest produce and some great skills and techniques in fun cooking days at The Suffolk Food Hall.

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73025-4_JKT-A-Bob Flowerdew, Organic Gardener, Television and Radio Presenter

Bob Flowerdew has gardened organically for over 30 years and is Britain’s and Europe’s leading organic gardener. He is a regular panellist on BBC Radio 4’s Gardeners’ Question Time and writes for journals at home and abroad particularly Amateur Gardening, Kitchen Garden Magazine, BBC Gardeners World Magazine, Gardens Illustrated and Reader’s Digest.

His books include Bob Flowerdew’s Complete Fruit Book, Bob Flowerdew’s Organic Bible, The No-Work Garden, The Gourmet Gardener, Going Organic and Grow Your Own, Eat Your Own. His latest series ‘Bob’s Basics’ included Composting; Weeding without Chemicals; Pruning Training and Tidying; Companion Planting; Planting, Watering and Feeding; and Simple, Green Pest and Disease Control.

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Paul Foster, Head Chef, Tuddenham Mill, Suffolk Paul Foster is Head Chef of the 3 rosette Tuddenham Mill restaurant in West Suffolk. Last year he was awarded Observer Food Monthly Young Chef of the Year and also The Good Food Guide “Up and Coming Chef Award for the UK”. This year he made his first appearance on BBC 2’s Great British Menu in the Central Region. He describes his food as natural, modern British with a focus on purity of flavour.

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Maggie head shotMaggie Franks, Delicious Nutritious

Maggie has for the past 22 years worked in complimentary therapy and health care sectors. She is a qualified naturopathic nutritional therapist, graduating from the Nutritional Healing Foundation, Bristol, an aromatherapist and previously worked as a Registered Nurse.
As a therapist, Maggie’s approach is truly holistic and encompasses not only the goodness from the foods we eat, but also emotional nourishment – taking account of lifestyles and the obstacles that we face daily which can distract us.

Based in Suffolk  running consultations, workshops and cookery (or rawery) demonstrations. Our aim is to give clients the skills, confidence, motivation and a feeling of excitement about the potential to heal and revitalise with great tasting food.

www.delicious-nutritious.co.uk

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Froize pics hi-res Chris Grover 2012 022David Grimwood, Chef Owner, The Froize, Chillesford

Over the years, responsible for filling many  ‘Suffolk tummies’ with delicious locally sourced food, David is still totally committed to the wonderful ingredients prepared, kneaded, nurtured, grown, caught, bred, raised, cared for, lovingly prepared, harvested, and brought to culinary excellence, by a wide range of artisan food producers right here in beautiful Suffolk.

Over forty years ‘at the stove’ has forged the foundations of David’s rural, rustic cooking where freshness, provenance and flavour are the all important ingredients in his culinary style.

www.froize.co.uk

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Henry HarrisHenry Harris, chef/patron of Racine, Knightsbridge

Henry Harris is chef/patron of the award-winning Racine in Knightsbridge. His unflagging enthusiasm for traditional French, religiously seasonal and flavour-packed menus have firmly established Racine as a neighbourhood favourite for almost a decade.

From a country estate in Northumberland to a lone fisherman in Wales, Harris’s ingredients are only surpassed in provenance by his creative skills as one of London’s most acclaimed chefs and published author.

Henry is a regular guest on Saturday Kitchen and champion for good proper chickens.

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Peter Harrison

Peter Harrison is a talented Suffolk-based chef who’s knowledge of local produce and wild foods make him a perfect partner for Food Safari and he leads their cookery demonstrations and caters for the courses and events. He also works for Lawson’s Delicatessen in Aldeburgh, which won UK Deli of the Year in 2010 producing delicious pies, cakes and more.

Peter ran is own restaurant, Harrison’s in Kelsale for 5 years which drew customers from far and wide. Prior to that he worked at The Leaping Hare near Bury St Edmunds and at Alastair Little’s and Sonny’s both in London.

Peter Harrison 07970 913312 peternharrison@yahoo.co.uk

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Christopher Hirst, Freelance Feature Writer and Restaurant Reviewer

Christopher Hirst won the Fortnum & Mason Food Writer of the Year Award for 2013 and the Glenfiddich Award for Food Writing in 2006.  A freelance feature writer and restaurant reviewer, his work appears in The Independent, Daily Telegraph and Intelligent Life.  In 2010, he published Love Bites: Marital Skirmishes in the Kitchen (Fourth Estate).  For 12 years, he wrote a humorous column in The Independent called The Weasel.  He also wrote a cocktail colum in the same paper entitled 101 Cocktails that Shook the World.

 

 

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Lucas Hollweg, Cookery Writer

Lucas Hollweg is the award-winning cookery writer and author of the cookbook Good Things To Eat. A self-taught cook, he gave up life as as a food editor and features journalist to spend more time in his kitchen. His food is simple and unfussy. “Like most people,” he says, “I just want to eat stuff that makes me go yum.” He is the winner of the Guild of Food Writers Cookery Journalist of the Year award 2012 and Best First UK Cookbook in the Gourmand World Cookbook Awards.

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PictureBarry Johnson, Principal Chocolatier, Rococo Chocolates

Barry Johnson is a meticulous and passionate chocolatier and pastry chef, whose attention to detail and innovative flavours have won him honours including gold medals at the 2013 Academy of Chocolate Awards and the European round of the 2013 International Chocolate Awards.
Barry trained as a pastry chef at The Connaught Hotel under Michel Boudin and Raymond Blanc’s Le Manoir au Quat Saisons. Constantly learning and looking for new inspiration and challenges, Barry travelled around the world including South-East Asia, Australia, New Zealand and America for 2 ½ years. This journey introduced him to new ways of life, experiences and flavours that influence his chocolate-making today, visiting chocolate shops and cocoa plantations, working for a few chocolate companies and winning the innovative chocolate category at the Australian Chocolate Championships along the way.
Upon returning to England, Barry worked for the Dorchester Collection at Coworth Park Hotel, established its chocolate room and won a Michelin star during his tenure. He joined Rococo Chocolates in early 2012 and has enjoyed the challenges of increasing couture chocolate production, developing his own flavours, helping to write Rococo – Mastering the art of chocolate, training his young team and teaching master classes at the Rococo Chocolate School.
www.rococochocolates.com

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Mike Keen -Head Chef, The Brewery Tap, Ipswich Docks

Having spent a career in food travelling all over the world working, amongst others, in a Sicilian restaurant in New York, hotel restaurant in Queenstown, New Zealand, F&B Manager on cruise ships in the Caribbean, troubleshooting chef on an Italian cruiseship in China & Japan & a cocktail barman in Gibraltar. Mike Keen and family returned to Suffolk in 2007 and, after cheffing for a year took over The Brewery Tap, Ipswich Docks at the start of the recession in October 2009. Since then The Tap has gone from strength to strength – based on the wealth of local ales, lager & cider and great homemade food sourced almost solely from Suffolk’s amazing produce.

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Chris Lee, Head Chef, The Crown at Bildeston, Suffolk
Soon to be chef/patron at Packhorse Inn, Moulton
http://chestnutinns.com/

Chris Lee and his wife Hayley have run the award-winning The Bildeston Crown in Suffolk since 2003. Chef Chris quickly attained for the Suffolk restaurant AA two rosette status increasing this to 3 Rosettes by 2007 when he was also named an “Up-and-coming chef” in The Good Food Guide. Further awards followed including in 2010 Taste of England Gold in The Enjoy England Awards for Excellence 2010 and Suffolk Restaurant of the Year 2010. Media accolades include taking on the Hairy Bikers and winning when the duo came to Suffolk for “The Hairy Bikers’ Tour of Britain” tv series and being ranked 107 in The Sunday Times “The Food List” in October 2011, Britain’s Top 200 Restaurants, compiled in association with Harden’s. In addition The Bildeston Crown comes third in the country’s Top Gastropub in the same list.

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Copyright Karolina Webb

Thomasina Miers – Past Masterchef winner, author and restaurateur Thomasina Miers is a cook, food writer and television presenter. Since winning MasterChef in 2005, Tommi went on to become a TV chef and the co-founder and Executive Chef of Wahaca Restaurants www.wahaca.co.uk a restaurant cooking fresh food inspired by the food markets of Mexico, using free-range meat, sustainable fish and recycling everything down to its food waste. Her cooking style uses seasonal, locally sourced ingredients with inspirations from her travels abroad. Tommi is on the board of advisors for the Sustainable Restaurant Association (SRA) Both Tommi and Wahaca have been shortlisted for the Footprint Awards, for contributions to sustainability and environmental excellence in the Foodservice Industry

Tommi has written for Waitrose Food Illustrated (now Waitrose Kitchen) The Times, Daily Telegraph, Country Life and The Financial Times, and Delicious; Jamie and Sainsbury’s magazines amongst others. She has written and co-edited four cookery books, including COOK; and WILD GOURMETS, which accompanied the Channel 4 series of the same name; and MEXICAN FOOD MADE SIMPLE, which was also brought to television and aired last summer on Channel 5. Her latest book WAHACA: MEXICAN FOOD AT HOME was published in June 2012 by Hodder & Stoughton.

In addition to the day-to-day running of the award-winning Wahaca restaurants, Tommi is a passionate supporter of slow, seasonal food, and local markets. She wholeheartedly and vocally supports the Fish Fight campaign and recently cooked insects in Oxford for the Grand Banquet of Rainforest Insects amidst the Ghost Forest trees with experts in the field of food security to discuss whether insects could offer a viable alternative to beef if the predicted worldwide population explosion leads to a world meat shortage.

Tommi has been teaching cooking classes as well, at the Richard Bertinet’s Kitchen in Bath, and for the Guardian, as part of their Guardian Masterclass series – her Mexican cooking classes have sold out, and had fantastically good reviews.

Tommi is a passionate advocate of good food, responsibly sourced and wonderfully cooked. She supports fair-trade producers and local markets; campaigns for worthwhile causes and jointly runs a successful, growing business. Tommi lives in London with her husband and baby daughter.

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robertRobert Oberhoffer,  Owner, Chef of the Dove Restaurant Alburgh
 Run by the Oberhoffer family for 33 years, has worked with Michel Roux Jnr at Le Gavroche and John Burton Race at the Landmark Hotel.
As well as his restaurant he is a freelance food demonstrator. Co-founder of Creative Kitchen, a pop up kitchen, demonstration, designed to run in markets, food festivals, national food shows utilising sponsored produce to promote business and enhance sales. He is a consultant development chef for Symrise Global, developing products two up from retail.
Robert’s passion is food and developing the perception of the food that we eat. He teaches and develops all ages from Primary school “let’s get cooking”, Secondary school “Springboard UK” and adults both one to one bespoken novice lessons for his customers, to training Professional chefs to Hotelympia Gold medal standard. Twice a finalist in the Craft guild of chefs, chef of the year and has just competed with his team in the world federation of chef`s Restaurant of Nations.
www.thedoverestaurant.co.uk

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IMG_0491David Prat, Chef, Upstairs at Bailys, Beccles

David Prat born in Barcelona trained for 4 years at Escola de Hosteleria I Cuina JOVIAT, cooking school, one of the most prestigious in Spain. The school is situated in Manresa, 50 km from Barcelona. David works the classic Catalan cooking with a twist of modernity where and when possible. His work has been praised by Polly Robinson, September issue Suffolk Magazine and also by Tracy McLeod , The Independent

www.upstairsatbaileys.co.uk

 

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Sarah Raven

Writer, cook, broadcaster and teacher, is the expert on all things to grow, cut and eat from your garden.She regularly writes for The Daily Telegraph and has presented BBC Gardeners’ World. Her gardening and cookery books have won her a number of awards including Best Specialist Gardening book for The Cutting Garden and Cookery Book of the Year for Sarah Raven’s Garden Cookbook. Her latest book, which was released in October 2011, looks at the vital role Wildflowers play in the British countryside. She also had a well-received TV series (BBC2) in Spring 2012 called ‘Bees, Butterflies and Blooms’ on the crisis of insects and Sarah’s attempts to flower up the nation to hugely increase insect food and habitat supply.

Sarah is an inspirational and passionate teacher, running cooking, flower arranging, growing and gardening courses at her farm in East Sussex and around the country. She is married to the writer Adam Nicolson and has two daughters and three stepsons. They divide their time between Sissinghurst Castle and Perch Hill Farm.

More information at www.sarahraven.com.

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Tony Roberts,  Sous Chef, The Crown At Woodbridge, Suffolk

Loving sourcing and cooking the freshest of local Suffolk ingredients, seeing what is in season, discovering new producers and foraging for wild foods with Head Chef Luke Bailey, Tony was thrilled to get a position at The Crown At Woodbridge 3 years ago. South African by birth, Tony left East London in Transkei, the ‘African Wild Coast’ part of the Eastern Cape to pursue a chef career in the UK. Previously having toured and worked around the Lake District in Cumbria, he returned aged 22 from his native country to Suffolk and started cooking at a small restaurant in Thorpeness. Meeting Stephen David, Chef-Patron of The Crown At Woodbridge by chance at Aldeburgh’s White Lion Hotel where his mother worked, they got talking and within a few weeks, Tony took up a position at The Crown. Working his way through the pastry section, he was soon promoted to junior sous chef for the 8-strong brigade and is now responsible for the sauce section, where he prepares the meat and fish for main courses as well as deputising for the senior chefs in their absence.

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Debora RobertsonDebora Robertson,Food Writer, Editor

Debora has been cooking since she was tall enough to reach the stove and is the associate food editor of RED Magazine and works for Hugh Fearnley-Whittingstall at River Cottage. She was nominated alongside Hugh F-W in the Cookery Writer of the Year category of The Guild of Food Writers Awards 2011 for her work on the River Cottage column in The Guardian Weekend magazine. Her popular blog Love and a Licked Spoon has been featured in Living Etc, Elle Decoration and Grazia. lickedspoon.blogspot.com

 

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Tyler Torrance, Head Chef, The Crown, Southwold, Suffolk

Tyler is Head Chef at The Crown in Southwold where he has worked for the last 2 years. During his time there the restaurant has won awards including Best Suffolk Dining Pub in the Good Food Guide and most recently has been awarded a second AA Rosette.

Tyler’s menu at The Crown is focused on seasonal Suffolk produce and of course the addition of Adnams Beers and Spirits to enhance the flavours.

From English and Canadian descent, Tyler trained as a Chef in Vancouver, and began his relationship with food from a very young age when he used to work in his father’s delicatessen.

Tyler has worked alongside all sorts of different Chefs, and describes his approach to food as ‘from pasture to plate’, meaning that he likes to understand exactly where his food comes from, and the journey these ingredients take from source right through to the final serve.

http://adnams.co.uk/hotels/

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Valentine WarnerValentine Warner, chef, broadcaster and author

Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon. He worked in London restaurants for eight years under such chefs as Alastair Little and Rose Carrarini before setting up a private catering company, Green Pea.

Presenter of What to Eat Now’ which he also wrote two accompanying best-selling books to these series. In 2011, Val was a contributing chef to BBC2′s ‘Great British Food Revival’series and ITV1′s ‘Love Your Garden’ series with Alan Titchmarsh. He also presented his own series ‘Valentine Warner: Coast to Coast’ on the Good Food channel in summer 2011, where he travelled the country fishing and cooking his catch, as well as ‘Ration Book Britain and Valentine Warner Eats The Sixties’for Yesterday. He was a judge for 2012’s BBC Radio 4 Food & Farming Awards and a regularly presents programmes for BBC Radio 4. He is filming this summer for a 10 x 30 Scandinavia Cooking series for The Good Food Channel called Valentine Warner’s Scandinavian Cookbook which will broadcast from September 2013. In addition There are 2 more television series in the pre-production this Winter.

Valentine writes a regular column for Countryfile and Delicious magazines and has written for The Times, The Independent, Olive, Waitrose Food Illustrated to name a few.

His third book The Good Table was published by Mitchell Beazley in September 2011. The paperback version of this book is due out in September 2013 & his new fourth book in Spring 2014.

He has just launched his brand new website www.valentinewarner.com

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An Intimate Taste of Life with Miche Fabre Lewin and Flora Gathorne-Hardy of Touchstone Collaborations and Daphne Lambert of the Green Cuisine Trust.

IMG_0524An Intimate Taste of Life is a collaboration between Miche Fabre Lewin, Flora Gathorne-Hardy and Daphne Lambert. This is an opportunity to taste food which links the well-being

of the body and the health of the planet in a welcoming, inspiring space inviting conversation around becoming a food citizen rather than a food consumer.

Visit Miche, Flora and Daphne in the House & Garden Courtyard all day on Saturday 28th or listen to them on the Marquee Stage at 12.15 when they’ll be talking to Sheila Dillon about the relationship between human health, vital soils, resilient
communities and ecosystems and how these interconnections impact on food security.

Touchstone Collaborations >

Green Cuisine Trust >

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Mark David, Compere with assistance from the above Chefs and Food Writers

Mark, along with his wife, Annie, runs an exciting recreational cookery school, The Cookery Experience, in Hadleigh, near Ipswich where the emphasis is on Fun and Inspiration. Spending the day with Mark and the team means you step out of your normal routine into a world of wonderful ingredients, inspirational cooking and lively chat with like-minded people.

Mark’s career is somewhat chequered! From the cavernous, almost tropical kitchens of a large city centre hotel in Yorkshire, Mark has worked as a waiter in Paris, a chef at Waltons Restaurant, Chelsea, London, a restaurant and hotel inspector for Egon Ronay and much more including a memorable year with Robert Carrier at Hintlesham Hall, Suffolk. As well as running the cookery school courses, Mark works closely with AGA demonstrating their world famous cookers in East Anglia and the home counties. As if that isn’t enough he writes regularly for East Anglia’s premier glossy, The Suffolk Magazine as their resident Food Columnist reviewing the county’s best food producers and eateries. Mark loves a stage and a lively audience. Waitrose Magazine once referred to him as “A cross between Tommy Cooper and Geoff Capes!” His latest venture is setting up Demonstration Theatres at Food Festivals and inviting local chefs to showcase their recipes on stage!