Theatre
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! From the fine art of the patissière to DIY butchery, there is something for everyone. 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.
2010 timetable of demonstrations
| Time | Saturday 1st May | Sunday 2nd May | Monday 3rd May |
|---|---|---|---|
| 10.45 | Jonathan Harrison | Donna Joyce | Peter Bell & Donna Joyce |
| 11.45 | Peter Bell | Love Food, Hate Waste | Artisan Cooks Seafood Deli |
| 13.00 | Rebecca Dougill | Peter Bell and Richard Elmhirst of Round Green Farm |
Are You Ready To Cook? |
| 14.00 | Prett Tejura (Curry Cuisine) | John Rogers (Swinton Park) | Garth Cottage Herbs |
| 15.00 | Gavin Swift & Jonathan Carter | Ladies in Pigs | Yorkshire Quick and Easy |
2010 Demonstrators are:
Jonathan Harrison
The Sandpiper Inn, Market Place, Leyburn, DL8 5AT.
Website: www.sandpiperinn.co.uk
Tel: 01969 622206
Chef Jonathan Harrison, former winner of the acclaimed Roux Scholarship, is proprietor of The Sandpiper Inn, a 17th century inn offering wonderful hospitality and modern British food, including their own bread. Over 80% of the produce is sourced locally. Jonathan and his wife Janine have run the business together now for 10 years. There is also accommodation available, for reservations please ring.
Prett Tejura
Curry Cuisine ...a new concept in home cooking: we teach, you cook.
Wesite: www.currycuisine.co.uk
Email: enquiries@currycuisine.co.uk
Tel: 0790396 0914
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.
Gavin Swift
Chef Consultant
Email: gavin_swift@hotmail.com
Tel: 07837 207717
Now working at Hendersons near Aysgarth, Gavin believes that it is important to promote and use as much locally sourced produce as possible. Now in his sixth year at the festival, Gavin will once again be scouring the stands to come up with some innovative dish ideas for you to sample or for you to try in the comfort of your own kitchen.
Liz Fairburn
Food for Thought
Website: www.meals2remember.co.uk
Tel: 01677 460 262
Food for Thought is run by Liz Fairburn. Liz is a local farmer’s wife who sources almost all of her food from local sources and businesses. Food for Thought specializes in dinner parties, family celebrations, small weddings and shooting parties. The main aim from Liz is for the customer to have maximum satisfaction from minimum stress. Liz also provides homemade cakes and locally produced food for the tearooms at Bolton Castle in Wensleydale.
Peter Bell
Chef Consultant
Email: Peterbell4@btconnect.com
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
Darlington College
Email: djoyce@darlington.ac.uk
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.
Rebecca Dougill
Darlington College
Email: rdougill@darlington.ac.uk
Rebecca is a former student of Darlington College where she completed an Advanced Food Studies course. She went on to work in hotels, restaurants and Industrial Catering before returning to College to teach a range of students through to Foundation Degree in Culinary Arts.
Ladies in Pigs
Website: www.npa-uk.org.uk
Ladies in Pigs (LIPS) is an organisation dedicated to promoting British pork and bacon. They do this by demonstrating and cooking pork, bacon and sausages and giving tasters for you to enjoy. They give recipe leaflets and ask that people buy pork etc with the Quality Standard Mark to ensure that the product they are buying is truly BRITISH.
John Rogers
Sous Chef: Swinton Park
Website: www.swintonpark.com
Chef John Rogers studied at Hugh Baird College in Liverpool specialising in food and art technology.
After gaining NVQ 1/2/3 and spending time out of college at various three rosette and starred restaurants around the British Isles gaining valuable experience he then took full time work at the Star Inn Harome as 1st Commis working alongside local hero Andrew Pern and his side kick James Mackenzie. After a year in this role he moved to the General Tarlteton working under john Topham and Robert Ramsden (now of Delifresh fame John worked his way round these busy kitchens getting to hone his butchery and pastry skills.
John has just completed his 2nd year at Swinton Park and has progressed quickly up the ladder in this high profile "premiership Kitchen"
John is now sous chef running the kitchens in Simons, head chefs absence, he is a highly skilled and motivated member of this team.
At the Festival, John will be demonstrating a Pork dish from the Samuels restaurant menu.
Jonathan Carter
Jonathan started his career working for the FMC group of abattoirs, he was then head hunted by Fairfax Meadow - the largest catering butchers in the UK – where he worked for 11 years as Operations Manager. He then stared work for Acacia Catering Butchers overseeing their five factories. His next move was to Manchester working for the Barton Meat Company as General Manager, running their 66,000 sq feet factory.
In 2007 he started his own consultancy business working in various areas of the meat industry, as well as running the butchery training at Askham Bryan college in York. Jonathan is now very involved with the Yorkshire Dales Meat Company, promoting Yorkshire meat.
Clover Hutson
Artisan Cooks
Website: www.artisancooks.co.uk
Email: mail@artisancooks.co.uk
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.
