The Theatre Marquee plays host to a diverse and entertaining array of chefs from the local area. Live cookery demonstrations take place every day from 10.45am – 4.00pm, and with comfortable seating for 200, (not to mention shelter from the elements!), the Theatre Marquee has become a firm festival favourite. The kitchen has been provided by Deliciously Yorkshire, the Yorkshire and Humber Regional Food Group.
Large TV screens at either side of the marquee ensure that no-one misses out on the action, of which there is always plenty! Chefs drawn from the Dales’ finest hotels and restaurants demonstrate their skills alongside skilled consultants and lecturers from Darlington College School of Catering. Using local produce is key, and the majority of the ingredients are sourced from the adjacent Food Hall. All chefs volunteer their time and carry out their demonstrations free of charge.
This year, two of our regular chefs, Peter Bell and Donna Joyce, will also be engaging our younger visitors outside the Theatre Marquee – so why not join them on their Food Trail or try your hand at decorating a cupcake!
|Time||Saturday 4th May||Sunday 5th May||Monday 6th May|
|10.45||Jonathan Harrison (Sandpiper Inn)||Robert Porter (Green Room Restaurant)||Jason Moore (Provenance Inns)|
|11.45||Peter Bell||Donna Joyce (Darlington College)||Craig Witty (Daleside Brewery)|
|13.00||Gavin Swift||Peter Bell||Stephen Bulmer (Swinton Park)|
|14.00||Chris Rahman (Saffron Restaurant)||Prett Tejura (Curry Cuisine)||Peter Bell and Donna Joyce|
|15.00||John Barley (Wensleydale Heifer)||Clover Hutson (Artisan Cooks)||Peter Bell and Donna Joyce|
2013 Demonstrators are:
Sandpiper Inn, Leyburn
Jonathan Harrison is chef patron of The Sandpiper Inn, where he promotes his ethos of using the finest local ingredients.Prior to The Sandpiper Inn, Jonathan won the Roux Scholarship, which contributed to his appointment as Chef de Cuisine at Birmingham’s only 5 star hotel. A kitchen of 32 staff enabled him to create the menu for the heads of state G8 summit banquet at the City’s Botanical Gardens. Jonathan has run the Sandpiper Inn for over ten years in which time the pub has achieved many accolades including Yorkshire Life Dining Pub of the Year.
Craig Witty, Daleside Brewery
Address: Camwal Road Harrogate, North Yorkshire HG1 4PT
Tel: 01423 880022
Craig Witty, Head Brewer at Daleside Brewery, is aYorkshire man with family links to brewing and the Dales stretching back over generations. Craig will talk about how he brews award winning ales, and if you want to know about the differences betwee English beer and lager this is where you'll hear about it. Afterwards, Craig will be on hand in the Daleside beer marquee to give perhaps a tasting or two and answer further questions.
Established by home cook Prett Tejura, Curry Cuisine provides tuition on how to cook authentic Indian cuisine, offering a variety of courses from basic beginners to a complete curry lover’s guide. Learn how to cook dishes from Prett’s own traditional family recipes and now other regions in India e.g Goan, Keralan and northern India.
- Learn to cook authentic Indian cuisine in your own home, one to one/small group tuition
- Curry Club Events at Swinton Park (Masham) , Wakefield and Doncaster
- Corporate team building and Spice awareness courses
- Spice Mix Range with easy to use recipes
- Award winning range of Indian Pickles and chutneys using local produce.
- Fusion Salad dressings all with an Indian twist.
Tel: 01765 641324
Gavin Swift worked in the kitchen of a local gastro pub as pot wash, then commis chef, before doing the front of house for 6 years then going to university. He became a head chef at the age of 24.
He has since worked his way around the North of England and started as head chef at The George At Wath in June 2010.
Peter Bell is former head of the School of Hotel and Catering at Darlington College of Technology, and has held senior positions in Switzerland, Jamaica, Sardinia, Gleneagles, and the Lake District. Peter is now a Chef Consultant and will be demonstrating dishes prepared with local meats, cheeses and vegetables taken directly from the stands within the Food Hall.
Donna Joyce is currently senior tutor in patisserie and confectionery at Darlington College of Technology, and lead subject tutor for the North Yorkshire Hospitality CoVE. She has first class industrial experience and is in constant demand giving demonstrations and running master classes across Northern England. She also runs her own business, Celebrations, making wedding and novelty cakes for all occasions.
Clover's catering company, Artisan Cooks, is based in Harrogate and is a local seafood specialist.
Clover has worked in some of the most popular restaurants in the town as well as providing cookery demonstrations at the BBC good food show in Birmingham & other local & national food fairs. She is also involved in the Love Food Hate Waste campaign.
She will be showcasing seafood from the Yorkshire coast.
Saffron, 16 Market Place, Leyburn, DL8 5BG
Tel: 01969 625777
Chef Patron Rahman of Saffron Leyburn is passionate about food. Creating and serving the finest dishes is more than just a profession - it is a way of life. Inspired by the finest culinary traditions of India, Bangladesh and the Punjab, Chef Rahman has crafted a selection of dishes that showcase both the superb quality of local and international ingredients used and his skills of creation.
Head Chef, Wensleydale Heifer
Tel: 01969 622322
John has been working at the Heifer for over five years, he was promoted to head chef in 2010 and has been integral to the development of the Heifer menu and works tirelessly to ensure the high standards of the Heifer are maintained on a Daily basis. John regularly spends his days off developing a recipe book for a local charity. John is very committed to using sustainable fish and is constantly in talks with our various fish suppliers to obtain the less well known varieties of seafood to try on the menus.
The Green Room Restaurant, Scarborough
Chef Proprietor of the Green Room Restaurant in Scarborough, North Yorkshire. Born in Scarborough, Rob has worked in Michelin-starred restaurants before opening his own venue in October 2006. He has built up a first-rate team of experienced and qualified chefs and friendly and knowledgable front-of-house staff. Rob has attended various food festivals, including the Ryedale Food Festival, York Food Festival, Bridlington Food Festival and Scarborough’s SeaFest. He is keen to promote local, seasonal produce, including locally-brewed beers. He works very closely with local suppliers, promoting the great work they do. Rob and the team welcome regular and new customers to their busy, friendly restaurant.
Stephen Bulmer joined the Swinton Park Cookery School in 2013 as Chef Director with over twenty years’ experience at Michelin level restaurants throughout Europe, and having been Chef Director of the Raymond Blanc Cookery School for ten years and run his own school at Brook Hall in Buckinghamshire. He combines his top-level cookery skills with a gregarious personality, a winning combination – ‘He is one of my most experienced chefs and a great craftsman – his enthusiasm is completely infectious’, commented Raymond Blanc.
Group Chef, Provenance Inns Ltd
Jason trained as a chef at Middlesbrough College in 1989. He began his career as a Commis Chef at Wilton Castle, he then moved to London’s Hilton Hotel on Park Lane as a Demi Chef de Partie to further his skills and knowledge. After working in Scotland for a brief period Jason returned to his North East roots to work at Judges Hotel, as Head Chef gaining 3 AA Rosettes. He then helped open and develop The Durham Ox at Crayke as Head Chef, working for the first time with Michael Ibbotson. After working at Gisborough Hall and Wynyard Hall where he developed their conference and banqueting kitchens, gained more awards and accolades and developed key management skills. Jason has now returned to his very successful Gastro Pub Roots, again with Michael Ibbotson, this time as Group Chef for Provenance Inns, in April 2011.