New for 2018, to demonstrate how to make the most out of the latest food trends and ideas, some of these demos took place alongside short talks about emerging food trends.
Really enjoyed the cooking demonstrations and there was plenty of space to sit and mingle with colleagues.”
|Wednesday 7th February|
Students Ethan Macdonald and Jim Volrath, supported by Jonathan Tooke, will be producing “Monkfish, Charcoal emulsion, Yoghurt and Confit Lime“.Exeter College deliver a wide range of outstanding Apprenticeships across the region. They work with over 800 businesses each year helping young people to kick start their careers with award winning training.
Robert Cox & Joshua Murphy
The Tudor Farmhouse Hotel & Lucknam Park
Robert won South West Chef (and Professional Chef) of the Year 2017 and will be producing Longhorn Beef Sirloin, Jerusalem artichoke, truffle and shallot, using Martin Gilder’s Longhorn Beef.Joshua won South West Chef Young Professional Chef of the Year 2017.
There’s more to Gin than tonic – how else can you add profitability to England’s national spirit?”
The gins featured in this masterclass will be Agnes Arber, Plymouth, and Tarquins.
Michael Caines MBE.
Michael, chef/patron of Lympstone Manor, is one of Britain’s most popular and well-known chefs. He has gained a global reputation for his distinctive modern European cuisine utilising the finest local and regional produce and ingredients. The holder of two Michelin stars for 18 consecutive years, he was delighted to be awarded a Michelin star for Lympstone Manor just six months after opening.
Old J is the only spiced rum to have won master status at rum masters and has the fastest rate of sale in its category. Watch expert mixologists battle it out with cocktails made from Old J and Tiki Fire.Interested in taking part? Find out more here.
|Thursday 8th February|
South West Student/Apprentice Chef of the Year – Exeter College and Rodean Restaurant.
Eleanor won South West Student/Apprentice Chef of the Year in the South West Chef of the year competition 2017, and will be cooking Stone bass with butter sauce, shrimps, charred leek and sea vegetables.www.exe-coll.ac.uk
Taste of Game.
“Wild food – great taste, higher profits”
Richard will be preparing two dishes that showcase the versatility of our sustainable and healthy wild food – wild pigeon satay, and partridge with pickled spiced pear.
Richard will be joined by Annette Cole of Taste of Game. Taste of Game encourage the consumer to eat game through great recipes, special offers and delicious game products.
Heather Russell – Vegan Society.
James Strawbridge – The Posh Pasty Company.
“Not Free From Flavour: Catering for Vegan Customers”
Heather will talk about how you can respond to the growing demand from millenials for meat free options, and James, executive Development Chef for Crantock Bakery, will create vegan pasties using exhibitors’ ingredients.
Rajina Gurung – Marine Conservation Society.
Matt Downing – River Cottage Axminster.“
Sustainable underloved seafood”
Rajina is a seafood sustainability advocate at Marine Conservation Society and will be talking about how you can make your menus both more sustainable and profitable, while protecting endangered fish, by choosing green rated underloved seafood from the Good Fish Guide. Matt will be creating a dish with mussels, coley, hake and sardines.
The Luttrell Arms
Barrie has been head chef at the Psalter’s Restaurant at the Luttrell Arms in Dunster since 2015, having worked under prestigious chefs including Phil Vickery at the Castle Hotel in Taunton and at some of London’s top Michelin starred restaurants. He uses cutting edge technology and molecular techniques to add creative twists to his modern British menu. The restaurant achieved its first AA Rosette in 2016.Barrie will be producing Carpaccio of Venison with locally produced Venison.