Castle Outer Bailey|Graeme Kidd Stage
The Lineup for the day is being managed by the fantastic Marcus Bean and is as follows;
As Executive Chef of Duck & Waffle, Doherty brings a rich and colourful past to the restaurant, and a rare zeal and vivacity manifested in the energy of his team and the flavours of his menu, which pays homage to classic British cookery. Challenging the way people think about food, he explains that as a chef, “there is no greater feeling than to watch someone eat and see a smile come across their face as they have this ‘aha moment.’ That’s what cooking is all about.” Doherty’s signature dishes include playful, ingredient-driven offerings such as the Foie Gras Crème Brûlée and fan-favourite, the Spicy Ox Cheek Doughnut. Doherty reveals, “I’m inspired by various cultures and traditions, and the way they showcase ingredients in their truest form.” His success since joining the Duck & Waffle team extends beyond the burners. At the beginning of 2013, Doherty became a weekly contributor to The Independent’s “Dish of the Day,” where he blogs about being a chef, the industry and latest trends. What’s more, in October 2014, Duck & Waffle’s first cookbook will be released, featuring Doherty’s signature recipes and kitchen stories. His culinary achievements have been honoured in the form of prestigious awards and accolades, including the title of “Rising Star Chef,” which he received at the 2013 Tatler Restaurant Awards and his acceptance into The Royal Academy of Culinary Arts as the youngest member to date in 2014. With Doherty at the helm at Duck & Waffle, the unparalleled view of London from the 40th floor has been a mere afterthought to the cuisine.
Winner on Greta British Menu, started her career as a chef in Italy and has worked at the Fat Duck
Emily Watkins’s journey as a chef began in the kitchens of Ristorante Beccofino, Florence, Italy. She loved the passion and energy the Italians put into everything, particularly their food, and the importance they gave to the ingredients and their provenance. Following 2 years of learning everything from pasta and desserts (including the language), she looked for her next challenge.
In 2002 she moved to The Fat Duck in Bray, working for Heston Blumenthal. The experience really opened her eyes to the world of cooking. Heston broke all the traditional rules that were passed down from generation to generation and it was here she learnt that to get the best out of ingredients, it was sometimes better to use modern methods of cooking.
Following The Fat Duck, Emily began to develop her own style while working as a private chef in London. Using techniques learnt not only during her time in Italy and The Fat Duck, but also from across the world where she spent time working in restaurant kitchens for a few weeks at a time.
In 2007 she opened the Kingham Plough as the Head Chef. She threw everything into her cooking, working tirelessly to produce delicious dishes in her developing style of modern British cooking.
She is delighted that during this time, so many people have come to The Kingham Plough to enjoy the food. Since its opening in 2007, Emily has featured on The Hairy Bikers, Tom Kerridge’s ‘Proper Pub Food’ and in the local, national and international press. This year, she competed to represent the South West in Great British Menu and won the fish course. It was a huge honour for Emily to cook at the banquet at St Paul’s Cathedral for war veterans, commemorating the 70th anniversary of the D-Day landings.
Under the ownership of Emily Watkins and Miles Lampson, the Kingham Plough has become an established Cotswolds dining pub having achieved the happy balance between a ‘proper’ real pub and an award-winning dining room.
Since opening in 2007 they have followed their ethos and continue to source only the best local ingredients, both for the kitchen and bar. Having received many awards over the years they continue to be recommended in the Michelin and AA guides, amongst many others.
There are seven beautiful, comfortable bedrooms upstairs to really make the most of your Cotswold experience.
The Kingham Plough is everything that an exceptional English dining pub with rooms should be.
Edd was The Great British Bake Off's first winner back in 2010. Since wowing Paul and Mary he's gone from strength to strength, appearing on various TV shows, working at Le Manoir aux Quat'Saisons, and writing for several magazines and newspapers. His first book, The Boy Who Bakes (Kyle Books), sold over 35,000 copies and his second, Say It With Cake, was released in the UK in 2012 and will be released in the US in 2013. Earlier this year Edd ran a pop-up bakery at Fortnum & Mason, where his macaron masterclasses sold out, and Zagat named him one of their '30 Under 30'; recognising him as a 'culinary trailblazer' of 2012.
Edd says "After winning the BBC Two series The Great British Bake Off in 2010 my life has been a rollercoaster journey in food and I’ve been lucky enough to do some amazing things. In late 2010 I worked at Raymond Blancs restaurant Le Manoir gaining experience in the pastry kitchen Since then I have appeared on numerous TV shows including Market Kitchen Big Adventure (Good Food Channel) and The Alan Titchmarsh Show (ITV1). I also regularly appear in print and have featured in magazines such as Good Food Magazine, Attitude, Waitrose Weekend (cover image) and have also appeared in numerous national newspapers including The Independent and The Sun. I am also a regular at food festivals across the country and regularly appear at the BBC Good Food Show Live.
I have written two cookbooks The Boy Who Bakes(Kyle Books, 2011) and Say It With Cake(Kyle Books, 2012 – to be published in America Aug 2013) I really hope you enjoy baking from my books and get as much pleasure from them as I did writing them"
Crowned “Norfolk Young Chef of the Future” in 2008, Mr Gay is hoping to develop the restaurant and shop into a “culinary centre of excellence”.
He said: “The farm is renowned for the quality of its produce, particularly the meat which has an exceptionally good flavour. All the animals are rare breeds which are slower to mature and have been ethically reared. The pigs live outdoors where they are free to root and forage; visitors to the farm can see what a contented, stress free life they have.
“The farm already uses fresh produce from its own garden and local suppliers but I will also be looking for artisan food producers; bakers, cheese makers, fish suppliers, creators of the best ice cream and foragers that stand out from the crowd and are not available through regular restaurant and farm shop suppliers. I want everyone who eats from the Jimmy’s Farm restaurant menu to be so delighted with their meal that they go straight to the farm shop to buy something similar to take home with them.”
Television farm Jimmy Doughty, who has developed a reputation for rare breed meat and using local suppliers, has welcomed Mr Gay to the team.
“Jon has a huge following for his imaginative, inspirational cooking,” he said.
“We have worked together on cookery demonstrations during farm events so I know that not only is he a prestigious chef, he is also fun to be with. I can’t wait to have him on board.”
Located near Ipswich, the Chefs at Jimmy's Farm restaurant utilise locally sourced and grown produce to create mouth watering breakfast, brunches and lunches, afternoon teas and evening events.
For over twenty years, Franck has been creating the finest gastronomic experiences for celebrities, large corporations and small groups of friends and family. Trained in the French tradition of Traiteur (high class delicatessen), Franck has introduced to the UK the term " Verrines" – goumet food beautifully presented in individual glasses. He is based in the beautiful area of Norfolk and would travel anywhere to meet you !!
Born in Paris, Franck began his career aged 14 as a butcher’s apprentice. Two years later, he integrated prestigious Parisian culinary school CEPROC where he quickly progressed and gained considerable work.
Aged 22, Franck was head hunted by Harrods to expand their delicatessen counter. He joined Selfridges six years later where he launched their delicatessen counters in both London and Manchester.
Franck then moved to Rhubarb Food Design, catering in VIP Rooms at exclusive events and at the homes of many “A list” celebrities.
In 2005, Franck decided to set up his own catering and events company specialising in tailor-made menus for exclusive corporate and private events as well as fine dining and boutique delicatessen food. Since then, Franck’s published his first book and started undertaking major consultancy work for international corporations.
There are two talks and demonstration stages within the festival and they are both free to attend.
Taste Workshops are led by expert producers or chefs who will guide you through a tutored tasting of selected food and drink. Booking is essential!
Volunteers are key to the success of the event in both the directors of the festival and the band of merry men and women who give up their time to enable the events to happen.
If you’ve ever wondered how chefs chop with such speed and accuracy, slicing and dicing foods into the smallest and thinnest pieces with ease, then look no further
The festival simply could not happen without its band of merry men & women; so come and be part of this fantastic team!