The People

The Aldeburgh Food and Drink Festival looks forward to welcoming the following celebrity chefs and food writers to Snape Maltings over the weekend of 24th and 25th September.

You’ll either find them on the Marquee Stage, or on our Courtyard Stage — but we’re absolutely delighted these exceptional talents are coming.  Please note that these schedules may change for reasons beyond our control, but we will endeavour to keep the website up to date.

Bookmark this page for further updates.

FULL DEMONSTRATION SCHEDULE – correct as at 16.9.11 but may change due to reasons beyond our control

Marquee Stage sponsored by M & S

	Saturday 24th	Sunday 25th
10am	Adam Palmer demonstrating locally sourced ingredients from Marks & Spencer	Tyler Torrance, Head Chef, The Crown, Southwold will be showing how to cook Lowestoft cod fillet with butternut squash, rainbow chard, girolles and a light shell fish and basil veloute.
10.45am	Angela Hartnett MBE, Chef Patron ‘Murano’ and Chef of the Year Good Food Guide will be cooking partridge with roasted beetroot and autumn slaw along with braised rabbit and hand rolled papadelias.	Tommi Miers, former Masterchef winner, food author and television presenter will be preparing dishes with the Deben District Scouts
11.30am	Brett Graham, Chef Patron, Two Michelin Star, The Ledbury, Notting Hill with Matthew Fort, Food & Drink Editor for the Guardian, will be cooking native lobster with broccoli stem, natural yoghurt and brown butter with Indian spices.	Matthew Fort, Food & Drink Editor of the Guardian and Brett Graham, Chef Patron, Two Michelin Star, The Ledbury, Notting Hill, will be selecting ingredients from the festival to create truly Suffolk dishes.
12.15pm	Richard Bertinet, Head Chef/Baker/Patron of The Bertinet Kitchen in Bath and BBC Food Champion 2010 will be providing a hands-on introduction to bread making.	Fergus Henderson, Chef Patron, St John Restaurant & Hotel will be cooking parsley possibilities followed by roast beef on dripping toast.
1.15pm	Henry Harris, Chef Patron of award winning Racine, Knightsbridge will be sourcing the ‘The Best of the Festival Produce’ from all of our producers on show and then creating a Suffolk Surprise.	Valentine Warner, food writer, chef & culinary adventurer will be cooking razor clams with hazelnuts, chorizo, followed by beef with olives, walnuts and marjoram and lamb kidneys on toast.
2.00pm	‘An appetite for change: Suffolk and the Sea Conference Question Time’ chaired by Sheila Dillon BBC Radio 4 Food programme	Madalene Bonvini-Hamel,from The British Larder, Bromeswell, will be creating the “The British Larder’s Ultimate Game Tasting”, withvenison scotch egg, pheasant and smoked back bacon sausage rolls and a wild rabbit rillette.
2.45pm	Fergus Henderson, Chef Patron St John Hotel and Restaurant, will be cooking pressed pig’s ears and spatchcocked little chicken.	Adam Palmer demonstrating locally sourced ingredients from Marks & Spencer.
3.00 pm	Judging of Marriage’s Cake Competition in House & Garden Shop
3.30pm	Galton Blackiston, Head Chef, Morston Hall- will be cooking sea trout en Papillote with tarragon hollandaise followed by blackcurrant fool with meringues and roasted almond ice–cream.	Apprentice’s from Shelleys Restaurant, Suffolk New College will be joined by their Chef lecturer, Suzanne Clarke to make a range of  healthy, local, seasonal dishes. Students Daniel Last, Michaela Moore, Aron Edwards and Gemma Harvey will be the star apprentices cooking Pan Fried Dingley Dell Pork with rosemary and apple followed by low fat blackberry cheesecake in a glass (using quark). Zoe Newson, the 2012 Suffolk Paralympic hopeful, will be joining the students on stage to chat about her success and hopes for 2012.  The British powerlifter Zoe has been voted the International Paralympic Committee’s (IPC) Athlete of the Month for June and last year Zoe was ranked fourth in the world at a senior level and is now setting her sights on winning a medal at the London 2012 Paralympic Games.
4.15pm	Winners of Marriages Cake Competition are announced
4.20pm	Emma Crowhurst, EADT Cookery Writer and TV Chef- will be cooking boned stuffed Sutton Hoo chicken with ricotta and sun-dried tomatoes, followed by a damson soufflé.

Courtyard Stage sponsored by Anglia Factors

	Saturday 24th	Sunday 25th
10am	Rick Sheepshanks of Stokes Sauces & Mark Hayward of Dingley Dell Pork will be preparing recipes around “Food provenance and Animal Welfare.”	Andrew Page, from the Award winning Orford Butchery will be demonstrating how he makes his own famous sausages and revealing other sausage making techniques.
10.45 am	Peter Clark, Head Chef, Cafe 1885, Snape Malting,s will be cooking mussels with pancetta, leeks and Aspall cyder.  This will be followed by pan fried hake with fennel and clam linguine.	Emma Crowhurst, EADT Cookery Writer and TV Chef will be preparing a boned stuffed Sutton Hoo chicken and a damson soufflé.
11.30 am	Richard Knights, Head Chef at Southwold Pier, will be featuring delicious and exciting local fish recipes in conjunction with Suffolk County Council’s support to healthy eating, local food and ‘Love Food, Hate Waste’. Abbie Thorington, the 2012 Suffolk Olympic hopeful, who is already an International triathlete and Suffolk County Council Sports Aid Scholar will be joining Richard on stage to chat about her career, her training regime and need for healthy diet. We will also be able to help her celebrate her successes and her hopes for 2012	Stuart Oeztmann of Metfield Bakery will be demonstrating how to make Artisan breads.
12.15 pm	Tyler Torrance, Head Chef, The Crown, Southwold will be preparing Lowestoft cod fillet with butternut squash, rainbow chard, girolles and a light shelf fish and basil veloute.	Stan Stasevitsch, Head Chef of the Lemon Tree Bistro, Framlingham will be demonstrating a number of dishes with sausages ahead of Framlingham’s Sausage Festival.
1.15pm	Belinda Nash of Sutton Hoo Chicken & Peter Harrison of Lawson’s Delicatessen, Aldeburgh, will be sharing ‘how to make the most of roast chicken’.  Using the famous Sutton Hoo chicken they will make helpful tips for roasting, suggest ideas for leftovers including coronation chicken and oriental broth.  Peter Harrison will then demonstrate how to use the giblets to make a chicken liver pate.	Polly Robinson of Food Safari & Lucas Hollweg, Sunday Times food writer & cook, will be demonstrating alternative flatfish, such as dabs, megrims and small flounders.
2.00 pm	Galton Blackiston, Head Chef, Morston Hall- will be cooking Sea Trout en Papillote with tarragon hollandaise and blackcurrant fool with meringues and roasted almond ice–cream to follow.	Jason Shaw, Head Chef The White Lion, Aldeburgh is preparing smoked rainbow trout, demonstrating how to fillet and smoke the trout. For pudding Jason will be making fresh honeycomb.
2.45pm	Richard Bertinet, Head Chef/Baker, The Bertinet Kitchen, Bath and BBC Food Champion 2010 will be preparing smoked fish chowder.	Mike Keen, Brewery Tap, Ipswich is creating  Suffolk Surf ‘n’ Turf using Suffolk bred guinea fowl and Suffolk grown crayfish with gnocchi.
3.30pm	Valentine Warner, food writer/culinary adventurer will be sharing the stage with Henry Harris, Chef Patron of award winning Racine.  Henry will be cooking grilled oysters with curry butter and spring onion salad, roast lobster with Cognac and Pastis whilst Valentine prepares fresh baked whiting with artichokes and fresh crêpes and a 7 min soup of gurnard and fresh clams.	David Grimwood, Head Chef, Froize Inn, Chillesford- “The Lighter Side of Game” with cuts of pigeon, partridge, rabbit and wild duck for starter or lighter lunch options.
4.15pm	Francis Moore, Head Chef, The Brudenell, will be preparing Aldeburgh pomegranate molasses marinated roast quail with autumn coleslaw & crispy Alsace bacon and ‘Delice’ of lemon sole with tender stem broccoli, vine on cherry tomatoes & Thorpeness leaves salsa verde.

And please do visit our 3rd stage – new for 2011.  It’s the Sourced Locally Stage sponsored by the East of England Co-operative Society.  On Saturday 24th there will be a series of demonstrations using locally sourced produce all supplied by the Co-op, and on Sunday 25th September we are delighted to welcome many EastFeast children and their teachers who will all be demonstrating on this new stage.

BIOGRAPHIES OF JUST SOME OF THE CHEFS ATTENDING THE 2011 FESTIVAL:

Brett Graham, Head Chef at The Ledbury
Saturday 24th September – Marquee Stage – 11.30am

Sunday 25th September Courtyard Stage – 11.30am

Brett Graham began his cooking career in Newcastle, Australia, aged 15, working in a simple fish restaurant.

Brett then moved to Sydney where, during a 3 year stint under Liam Tomlin at the highly acclaimed Banc restaurant, he won the Josephine Pignolet Award. This granted him a trip to the UK where he secured a job at The Square, working for chef Philip Howard. Further awards followed, including the “Young Chef of the Year” in 2002.

The Ledbury opened in 2005, with Brett as head chef and supported by a young and energetic team including Sous Chef Anthony Donaldson (who has remained with The Ledbury since it opened), and long-standing Restaurant Manager Stephen Quinn.

The restaurant has gained many accolades, including the much coveted second Michelin Star.

Stan Stavevistsh  Head Chef of the Lemon Tree, Framlingham
Sunday 25th September - Coutyard Stage 12.00 noon

Stan has moved a long way from his roots in Estonia but always remains true to his heart when sourcing excellent quality ingredients for his wide repertoire of fine dishes. Seeking out local produce is always a priority but Stan is easily tempted by exotic flavours from further afield, finding many ways to combine the two.

From his first senior kitchen position in a 5 star restaurant in Tallinn in his native Estonia, Stan has flown through the ranks in UK kitchens as a Chef de Partie at the 2AA Rosette Villiers Hotel, Junior Sous Chef at The Brudenall in Aldeburgh, Second Chef at The Salt House Harbour Hotel and now running the kitchen at The Lemon Tree Bistro, together with all the related menu planning and organisation that such a role demands.

Stan manages his team of dedicated young chefs at The Lemon Tree and using his prior knowledge of many styles of cuisine he has,  in his short time at the restaurant, turned it into a must visit venue for all food lovers.

Stan’s cookery demo

Framlingham is going sausage mad for Aldeburgh Food and Drink Festival Fringe 2011. Events, activities and entertainment will be taking place in Framlingham on the theme of sausages from 30^th September until the 8^th October. If you thought you knew all about sausages and how to cook them, think again. Chef Stan Stasevitsh, currently making waves with his delicious cuisine in Framlingham, will be demonstrating some exciting new ideas with sausages! It could be cassoulet, terrine, pate or….it all depends on the local produce that Stan sources on the day.

Emma Crowhurst – EADT Cookery Writer, TV Chef & The Cookery Rooms, Woolverstone
Saturday 24th September – Marquee Stage – 4.20pm

Sunday 25th September – Courtyard Stage – 10.45am

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 our fun cooking days at The Cookery Rooms and at Helmingham Hall.

Fergus Henderson, Chef Patron, St John Hotel & Restaurant
Saturday 24th September – Marquee Stage – 2.45pm

Sunday 25th September – Marquee Stage – 12.15pm

The son of two architects, Fergus studied architecture before his thoughts turned to cooking. Occasional stints at The Globe in Notting Hill under his belt, Fergus and his wife Margot took over the dining room at The French House pub (in Soho) where they quickly earned a loyal following and critical praise.

Fergus was introduced to Trevor Gulliver over supper and, having found the abandoned smokehouse on the edge of the city, they opened St. John in 1994 with the French House Dining Room’s manager Jon Spiteri.

Critical acclaim for his brand of simple cooking set in architectural though simple settings followed — and St. John has won more that its fair share of awards and high rankings in both national and international listings.

Fergus is now a published chef with “Nose to Tail Eating – A Kind of British Cooking”, which won him the Andre Simon award for food writing. A follow-up book, “Beyond Nose to Tail Eating” was published in 2007.

Fergus and Trevor opened the St. John Hotel in April 2011.

Galton Blackiston, Michelin-starred chef, author and owner of Morston Hall
Saturday 24th September – Marquee Stage – 3.30pm

Saturday 24th September – Courtyard Stage – 2.00pm

Since 1992, Galton and wife Tracy have run Morston Hall, their Michelin starred hotel and restaurant set in the heart of the stunningly beautiful north Norfolk coastline. A charming brick and flintstone country farmhouse dating back to Jacobean times, and set on the edge of the Morston marshes, it has rapidly become one of Britain’s leading country hotels.

In addition to its highly prized Michelin star Morston Hall has an Egon Ronay star, three AA red rosettes and is constantly showered with ecstatic press reviews.

His recipe for success is simple. Galton firmly believes in using fresh, locally sourced ingredients to create simple yet exquisite recipes. “Real cooking involves using the highest quality locally sourced seasonal ingredients and cooking it as simply as possible. It’s simple things done well rather than complicated things done badly that really interests me.” And with his record for success, who can argue with that.

Henry Harris, chef/patron of Racine, Knightsbridge
Saturday 24th September – Marquee Stage – 1.15pm

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.

Madalene Bonvini-Hamel, Head Chef of The British Larder Suffolk, Bromeswell
Sunday 25th September – Marquee Stage – 2.00pm

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.

Matthew Fort, food writer and judge on the infamous “The Great British Menu”
Saturday 24th September – Marquee Stage – 11.30am with Brett Graham

Sunday 25th September – Marquee Stage – 11.30am with Brett Graham

Matthew Fort’s food writing career began in 1986 when he began a column about food in the Financial Times’ Saturday Review. In 1989 he became Food & Drink Editor of The Guardian, a position he still holds. Since then he has written for a wide variety of British, American and French publications.

He was Glenfiddich Food Writer of the Year and Restaurateurs’ Writer of the Year in 1991, Glenfiddich Restaurant Writer of the Year in 1992, and Glenfiddich Cookery Writer of the Year in 2005. In 1998 he published “Rhubarb & Black Pudding” (Fourth Estate), a book about the Michelin-starred chef, Paul Heathcote. His second book,  ”Eating Up Italy” (Fourth Estate), was the Guild of Food Writers’ Book of the Year in 2005. His latest book, “Sweet Honey, Bitter Lemons” (2008; Ebury Press), a food portrait of Sicily, won the Premio Sicilia Madre Mediterranea in 2009.

Recent television series include “Greatest Dishes in the World” (Sky; 2005); “The Forager’s Field Guide” (ITV; 2005). He co-presented “Market Kitchen” (UKTVFood) with Tom Parker Bowles until 2010. Currently he’s a judge on “The Great British Menu” (BBC2; 2006, 2008, 2009, 2010, 2011).

Richard Bertinet, The Bertinet Kitchen Cookery School and Bakery

Saturday 24th September – Marquee Stage – 12.15pm
Saturday 24th September – Courtyard Stage – 2.45pm

Originally from Brittany, Richard trained as a baker from the age of 14.  Moving to the UK in the late 1980’s, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded Egon Ronay’s Pub of the Year and American Express Magazine’s UK Pub of the Year.  In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food-related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000 and to split his time between consultancy work, teaching and writing.

In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo’s family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew’s Terrace, Bath at the tail end of that year.

The cookery school opened in September 2005 in the same month that Richard’s first baking book, “Dough” (Kyle Cathie) was published to critical aclaim and a host of awards. Richard published his second book “Crust” in 2007 and his third “Cook – In a class of your own” in April 2010.  He is currently working on a book on “Pastry”.

Richard was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards in November 2010.

Rory Whelan, Head Chef at The Swan, Southwold

Either Saturday 24th September – Courtyard Stage – 12.15pm OR

Sunday 25th September – Marquee Stage – 10.00am

The new Head Chef from The Crown, Southwold will be demonstrating at the other time.

Rory joined Adnams two years ago (2008) as head chef at The Swan Hotel in Southwold. His menu features classic dishes presented with flair such as Roast Fillet of Pork with Parma Ham, Pommes Anna, Spinach, Sage and Onion and a Port jus.

Rory’s love of food stems from cooking at home in Dublin with his mother as a child and working in kitchens throughout his teenage years. He loves the buzz and creativity of being a chef and completed his training at L’esgargot in Soho, before taking up the role of Senior Sous Chef at Hintlesham Hall in Suffolk.

While working at Hintlesham, he was consultant chef at the Riverside Hotel in Mildenhall, helping them achieve 2 Rosettes. Rory made two further moves to the Swan at Lavenham, and the award-winning Hoste Arms in Burnham Market, Norfolk before joining Adnams.

Rory works closely with local suppliers to source the ingredients he uses each day in the kitchen, getting to know the individual growers and producers, as well as where his ingredients come from.

Tim Hayward, foodwriter and broadcaster
Compering on the Courtyard Stage, Saturday 24th September

Food Writing Workshop at 11am on Sunday 25th September – see Workshop Page for more information and to book a ticket

Tim Hayward is a food writer and broadcaster whose features appear in the FT, Guardian, Olive, OFM, Waitrose Food Illustrated, the Sydney Morning Herald, Saveur, Delicious and a variety of on- and off-line publications. He also contributes to the Observer Food Monthly ‘Word of Mouth’ blog.

Tim is a regular presenter on the Radio 4 Food Programme, for which he recently won the Guild of Food Writers 2011 Best Broadcast award. His TV work includes UKTV’s “Market Kitchen”, “Perfect” and the BBC1 documentary series “Ever Wondered About Food”. He is editor of “Fire & Knives”, a quarterly magazine of new food writing and recently began a new project, the rescue and relaunch of “Fitzbillies”, a traditional British cakeshop and bakery in Cambridge.

Peter Harrison - Lawson’s Delicatessen, Aldeburgh

Saturday 24 September -Courtyard Stage- 1.15pm

Peter Harrison is a rare gem of a chef – quiet, self-effacing and genuinely talented. Born in Australia, Peter’s earliest experiences of food were seeing live eels in the markets in Holland and eating outlandish specialities in Indonesia.  After finishing boarding school in England he secured a job in the kitchen at Eric Michel’s restaurant in Surrey.

In the early 90’s  Peter moved to Alastair Little’s ground-breaking  restaurant in London. He continued to develop his own style as head chef at Sonny’s in Barnes. In 1998 he  was enticed from the capital to one of Suffolk’s finest restaurants- The Leaping Hare, where a strong emphasis was placed on local produce.  Two years later Peter opened his own award- winning  restaurant, Harrison’s,  in Kelsale, Suffolk, but after 5 years decided it was time for a family sabbatical to Australia.

Today he is back in Suffolk where he cooks for Lawson’s Delicatessen, Aldeburgh. Nowadays he says that his inspiration comes more and more from the countryside around him and he regularly harvests wild vegetation to enhance deliciously new and exciting dishes.

Valentine Warner, chef, broadcaster and author
Saturday 24th September – Courtyard Stage – 3.30pm

Sunday 25th September – Marquee Stage – 1.15pm

Valentine Warner trained as a portrait painter before putting down the brush to pick up the spoon.  He worked in London restaurants for 8 years under such chefs as Alastair Little and Rose Carrarini before setting up his own catering company, Green Pea.  Valentine’s TV work includes two series for BBC2 “What To Eat Now” (a seasonal cooking guide round our isles), accompanied by two books of the same name, and he has recently filmed “Ration Book Britain” for the Yesterday channel.  Valentine’s third book “The Good Table” is  due to be published in September 2011.

A passionate cook, Valentine believes that a real understanding of ingredients, the people involved and all relevant natural history contributes as much to the plate as the actual cooking itself.  A very keen outdoors man, when not in the kitchen, he will be out with a basket (or more probably a fishing-rod).  He has contributed to The Times, The Observer, The Telegraph, The Mail and writes regularly for Delicious and Country File magazines. Valentine lives in West London with his wife & daughter.

Mike Keen -Head Chef, The Brewery Tap, Ipswich Docks
Sunday 25th September-Coutyard Stage - 2.45pm

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.

David Grimwood, Chef/Patron at The Froize Inn, Chillesford
Sunday 25th September – Courtyard Stage – 3.30pm

There are few who are more steeped in Suffolk’s wonderful culinary heritage than this Aldeburgh born chef/restaurateur.

After college and years away learning his cooking skills, David returned to Suffolk in the late 1970’s and has provided glorious rustic food and hospitality to his adoring customers ever since. The last nine of these years has been spent at his much-loved freehouse restaurant, The Froize at Chillesford, where David continues to champion the very best of local food and drink, cooked (and served) with a smile and a passion.