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DEMONSTRATIONS AND TALKS ON
THE GRAEME KIDD STAGE, Outer Bailey
FRIDAY
MICHELIN DAY ON THE GRAEME KIDD STAGE
10.30 am - 5.00 pm Michelin Friday
A full day of entertaining demonstrations be a selection of the country's finest chefs. Hosted by Ludlow's Will Holland, head chef at La Becasse, who gained his first and well deserved Michelin star in 2009.
Graeme Kidd was a connoisseur of fine food and ale, and co-founder of the Ludlow Food Festival. Passionate about quality and the use of local, fresh and seasonal produce, it seems only fitting that the stage named in his honour should feature chefs at the top of their game, dedicated to using great ingredients to produce exciting and innovative dishes.
The full line-up of chefs and demonstrations will be announced just before the Festival - watch this space!
SATURDAY
10.30 am - Veg Glorious Veg
Most of us could benefit from eating more vegetables in our diet so whether you are vegetarian or just want to know some tasty ways to liven up the vast array of vegetables on offer the Lizzy Hughes from 'Our Lizzy Cooking' will get your day off to an inspirational start.
11.30 am - Veronese Cuisine
Our guest from Ludlow's twin town, San Pietro in Cariano is Giuseppe Bishchetti, Italian TV chef and food writer. This year he creates a typical meal from his region using locally sourced ingredients, starting with a demonstration of cutting a Grana Padano cheese.
12.30 pm - Mr Underhill's
Chris Bradley, owner and head chef at Mr Underhill's, Ludlow's only Michelin starred restaurant with rooms will be sharing the secrets of Umami. Widely accepted as the fifth taste sensation, Chris will be talking about Umami in certain dishes and ingredients and cooking up a sensational smoked haddock risotto.
1.30 pm - Food For Thought
Alan Murchison is the CEO of the 10in8 fine dining company, the owner of Ludlow's La Becasse and the author of 'Food for Thought'. He is passionate about using seasonal produce, classic marriages of flavours and innovative presentation. This demonstration promises to be lively, informative and with plenty of interaction with the audience.
2.30 pm - Iron Chef
Marcus Bean, winner of Iron Chef Uk. Marcus and Jenny run the highly reviewed New Inn at Baschurch. One look at their website and it's not hard to see the dedication to local produce, with some suppliers to their restaurant based just 200 yards away. Using the best of local produce Marcus will be cooking up some glorious seasonal dishes.
3.30 pm -Beer and Food Matching
You often get to hear about which wine goes with which food - but what about beer. Join one of the country's leading beer experts Melissa Cole and Wye Valley Director for an entertaining Wye Valley beer and food extravaganza.
4.40pm - Music from Whalebone
Local band, Whalebone, take to the stage and while we can't promise you a cookery demonstration you can be assured of some sublime music to finish your Saturday festival experience. Whalebone are firm festival favourites.
SUNDAY
10.30 am - Ready Steady Cook
Simon Smith has appeared on several TV shows, was a regular on the Carlton Food Network and has demonstrated throughout Europe promoting British food. He is currently chef/patron of Thrales Restaurant in Lichfield where he has been cooking for 21 years. Using local ingredients from around the festival this demonstration is certain to inspire and enthuse.
11.30 am - Game with Orchard Pigs
Rob Didier, who trained under Raymond Blanc, moved to Bwlchgwyn, near Wrexham in 2003. He bought Nant y Ffrith forest; a 250 acre mixed woodland, and managed it with a herd of Oxford sandy and black pigs. Since then they have proved so popular that the pigs expanded to a neighbours farm only a few miles away. For his demonstration Rob will be cooking with that most seasonal of ingredients game.
12.30 pm - Fresh Food Master Class
Master Chef of Great Britain, former Executive Chef at Granada TV and Head Chef at the BBC, Brian Mellor will be sharing tips and techniques that can be recreated at home. This talk should be lots of fun with great cooking, stories and contagious enthusiasm. Brian has recently relocated to Cheshire to establish Brian Mellor Cookery at Harthill School.
1.30 pm - La Becasse
Michelin Chef Will Holland of Ludlow's La Becasse takes the audience through their culinary paces. An unmissable chance to see Ludlow's own star at work. We are sure his enthusiasm for presenting beautiful food from fresh local ingredients will shine through..
www.labecasse.co.uk
2.30 pm - Best of the Marches Awards
The prize giving ceremony for the trails and competitions will be announced on the Graeme Kidd Stage this year. Best in the Marches is a highly coveted and much sought after award. Many local businesses and individuals have been looking forward to, and planning for this moment since last year's event. The only way to discover the very best in show is to make sure you attend.
3.30pm - Bush Tucker Trials
Ludlow College invites volunteers from the audience to compete against each other to guess what they're eating. Come along and have a go!
DEMONSTRATIONS AND TALKS ON THE
'OLIVE' MAGAZINE DEMONSTRATIONS STAGE IN THE INNER BAILEY [more about Olive]
FRIDAY
11.00 am - The Eel: Mystery, History and Food
Michael Brown, a self confessed eel enthusiast, will talk through how to smoke an eel, different smoking techniques and simple home smoking methods. You'll also learn how to fillet and eel and have the chance to try this delicious, often overlooked ingredient.
12.00 noon - Catalan Cooking
Learn all about Spanish food in general and Catalan food in particular from a true expert in this field. Rachel McCormack is originally from Scotland, but spent most of her twenties living in Spain, mostly Barcelona. While she was there she caught the Catalan obsession with food and has been teaching ever since.
1.00 pm - Seasonal Autumn Cooking
In an inspiring demonstration Rose Prince, the Telegraph columnist and author, will cook a series of quick and simple dishes using seasonal British produce.
2.00 pm - Chef with Ambition
Since winning FutureChef 2009 two years ago, aged just 15, Luke Thomas has gone on to work with some of the UK's most outstanding chefs, including Heston Blumenthal, Gary Rhodes, Brian Turner, Bryn Williams, Marcus Wareing and Simon Radley. Luke mixes his studies with weekend and evening jobs in the kitchens of the UK's top restaurants. He has won an array of awards, and is aiming to become the youngest ever Michelin Chef. So if you're an aspiring young chef make sure you catch Luke's talk.
3.00 pm & 4.00 pm Skillbuilders Young Chef Contest
The competition is for young chefs in training aged 16-25. They have to produce two plates of either a starter or a dessert in a bid to wow the judges, Mr Underhill's Chris Bradley, Will Holland from La Becasse and former Ludlow top chef Claude Bosi from Hibiscus.
SATURDAY
11.00 am - Eckington Manor Cookery School
Eckington Manor Cookery School is set in the heart of Worcestershire's Vale of Evesham and renowned for its abundance of fresh fare. Chefs from the school will be cooking with fresh seasonal ingredients to create delicious autumnal dishes that can be easily recreated at home.
12.00 noon - Know your Cheese?
Come and play cheese Mastermind with Dudley Martin from the Ludlow Food Centre. Dudley will challenge 5 members of the audience to compete against each other. The winner will receive a very delicious cheese pack while members of the audience will get to sample some of Dudley's handmade cheeses.
1.00 pm - A Good Tart
Quiche, tart, flan, call it what you will, Xanthe Clay shows you how to make perfect pastry, gorgeous fillings and a little science makes a fantastic main course or pudding. Easy to adapt to whatever local seasonal ingredients you find in the market.
2.00 pm - Making Beer Bread
Lots of you leapt to your feet at the Spring Festival when this demonstration took place so it's back to popular demand. Three experts in one demonstration; Bacheldre Watermill, Hobsons Brewery and Price the Bakers guide you through the art of beer bread making. Come along and have a go - we know it's going to be fun.
3.00 pm - A Star Returns
We are pleased to welcome back Michelin two starred former Ludlow Chef Claude Bosi. His bold and daring cooking style will show us all how to produce wonderful modern French dishes with panache.
4.00 pm - The Lion at Leintwardine
Jason Hodnett Head Chef at the Lion at Leintwardine takes us through a 'fish masterclass' for a quick supper, a family dinner and a dinner party, with recommended wines to accompany the dishes.
5.00pm - Making the Best of the Great British Sausage
Rachel Green is the Lincolnshire chef, food campaigner and farmer's daughter who has certainly taken the culinary bull by its horns, with a string of television appearances, two cookbooks, contributions to numerous cookery and lifestyle magazines and regular cookery schools she certainly knows a thing or two about food and local produce. Rachel will be demonstrating a selection of seasonal recipes some of which are taken from her cookery book - Sausages - Making the Most of the Great British Sausage and Rachel Green's Chatsworth Cookery Book. www.rachel-green.co.uk
SUNDAY
11.00 am - Mushrooming With Confidence
Alex Schwab takes us through his new book, Mushrooming with Confidence, the rules for picking mushrooms safely and how to identify 25 delicious mushrooms.
12.00 noon - Sausage Galore: 'Hands-On' Demo
Try your hand at sausage linking with Adam Davies, Ludlow Food Centre butcher. Made fresh on stage, ingredients include rare breed Gloucester Old Spot Pork from the Food Centre's own herd.
1.00 pm - Dinner in 45
A must for anyone who loves entertaining but doesn't have time to spend hours in the kitchen. Jason Hodnett Head Chef from the Lion at Leintwardine guides us through 'a three course dinner in 45 minutes'.
2.00 pm - Italian Magic
We are delighted to welcome Felice Tocchini from his Italian restaurant, the Fusion Brasserie in Stoulton, Worcestershire. He'll be adding Italian magic to the finest ingredients from the Marches.
3.00 pm - Simmering Through the Ages
Simon Smith (see Graeme Kidd Stage Sunday 10.30 am) takes us on a fascinating journey through culinary history with recipes from the Egyptians to the Elizabethans.
4.00 pm - Patisserie Perfection
Gold award winning pastry chef Toby Beevers will show the secrets of creating inspiring chocolate and patisserie of the highest standard.
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