Chef Demonstrations at Sheffield Food Festival 2018
Theatre Kitchen – Peace Gardens – Sheffield – S1 2HH

From local legends to emerging talent, learn from the best at the Theatre Kitchen Marquee in the Peace Gardens.

The programme for each day kicks off with a ‘Ready Steady Cook!’ session with local chefs and food charities battling it out with mystery ingredients. Non-profit initiative A Passion to Inspire have again curated our Saturday programme of demonstrations, showcasing a series of sumptuous dishes from some of our top fine dining chefs including Charlie Curran from Peppercorn and Alistair Myers and Tom Lawson from Rafters collaborating with Sheffield Cheesemasters. On Sunday, Justin Rowntree hosts the day, which has been sponsored by Riverford Organic Farmers, with Joe Hunt from the Silver Plate restaurant at Sheffield College showing how to make your own pasta, Olu Babalola from Wing Kings sharing his signature chicken recipe, and Sarah Dadswell from Hilltop Curryhouse making delicious seasonal thoran using produce from a Riverford veg box. Steve Bailey of BBC Radio Sheffield is our compere for Monday’s programme, sponsored by Moss Valley Fine Meats, and highlights include a West African showcase with Blessone’s Kitchen and Fula Flavour, learn how to make your own cheese at home with Katy Fenwick from the School of Artisan Food, and a final treat to round up the weekend: pairing decadent fruit cake with great wine, with Jane from Tipple Tails and Jane from Olive & Vine Wines.

Check out the full listings below for timings and dish details.

Saturday 26th May

Programme curated and hosted by Murray Chapman from A Passion to Inspire.

11 – 11:30 Ready Steady Cook!
Two chefs from True North Brew Co go head to head featuring Clare Hutchinson from The Crown & Anchor vs Lee Stocks, True North’s Regional Head Chef. This session will showcase the work of SAGE Greenfingers, a local charity who support people experiencing mental health problems through involvement in gardening and food growing activities.

12 – 12:30 Mike Bevan (The York)
Duo of Salmon – Sheffield Dry Gin cured salmon tartare and charred salmon served with jersey royals, confit of fennel and chilled cucumber soup.

12:40 – 13:15 Alistair Myers & Tom Lawson (Rafters Restaurant)
Showcasing different ways to use Sheffield Cheesemasters ‘Little Mester’ cheese, including baking it whole with Rafters favourite granary and black treacle bread

13:30 – 14:00 Richard Setchell (British Oak Alehouse)
Great Yorkshire Grub – Richard shows how to make your own sausages at home with great local produce, including Moss Valley pork

14:10 – 14:45 Charlie Curran (Peppercorn)
Not just the only Spice – Charlie will be making Thai green curry, showcasing produce from Yorkshire Seafood.

15:00 – 15:20 Areg Mohammed, Joyce Ip and Alicia Wright (Sheffield Hallam University)
Sheffield Hallam University’s ‘Zest Quest Asia’ finalists will be taking you on ‘A Culinary Journey to Asia’, making Iranian honey glazed chicken, Persian jewelled rice and shiso red tapioka cracker, featuring Packington chicken from Chris Beech Butchers in Walkley.

15:30 – 16:00 Mick Burke (Fellow of the Master Chefs of Great Britain / SHU)
How to make your Soufflé’s RISE – Bitter chocolate soufflé, vanilla custard, caramelised Cointreau oranges, showcasing produce from MSK Ingredients

16:15 – 17:00 Seymour Millington (Master Chef of Great Britain)
Sweets for my Sweet – a selection of sweet treats showcasing local honey from The Sheffield Honey Company, including doughnuts rolled in bee pollen with lemon & raspberry curd dipping sauce.

18:45 – 22:00 Sheffield Food Festival Supper Club hosted by Proove Pizza
Proove’s Head Pizzaiolos have created a delicious 5 course eating extravaganza that showcases the very best of Proove & Neapolitan food, with each course expertly paired with a delicious range of gins, cocktails & prosecco and live music accompaniment. Tickets are limited – £50pp BOOK NOW on 0114 294 5185.

Sunday 27th May

Programme sponsored by Riverford Organic Farmers
Hosted by Justin Rowntree, SweetSpot Hospitality Consultancy

11 – 11:30 Ready Steady Cook!
Lee Mangles from PJ Taste vs Chris Hanson from Blend Kitchen. This session will showcase the work of Foodcycle in Sheffield – Foodcycle is a community organisation who love food, cooking and bringing communities together over a tasty, nutritious meal.

12 – 12:30 Joe Hunt (Sheffield College / Silver Plate Restaurant)
Joe demonstrates how to prepare, roll and make a variety of fresh pasta including ravioli and tortellini, showcasing local ingredients and flavours of South Yorkshire

12:50 – 13:20 Mauro Altieri (Proove Pizza)
Mauro makes Parmigiana Di Melanzane, a layered, roasted aubergine, baked with Fior di Latte mozzarella, parmigiano reggiano, San Marzano D.O.P. tomatoes & fresh basil – a Proove favourite!

13:40 – 14:10 Olu Babalola (Wing Kings)
Olu demonstrates how to make his signature chicken, coated with Mama’a seasoning, with collard greens, corn bread and his original soul food, panko-coated chicken balls.

14:30 – 15:00 Chris Billingsley & Liam Ridge (Butcher & Catch)
Chris will be making Moss Valley belly pork, hand dived scallops & fennel, with Liam talking about their pure pyefleet oysters and showing how to prepare them with Sheffield Cheesemasters Little Mester and elderflower poached Rhubarb, then with True North Raspberry & Hibiscus gin & tonic granita.

15:20 – 15:50 Chris Hanson (Blend Kitchen)
Tandoori spiced chicken, spinach and chickpeas with a raita and poached fillet of turbot, cockles, samphire and asparagus with a tarragon veloute, showcasing the very best fresh seafood from JH Mann on Sharrowvale Rd.

16:10 – 16:40 Sarah Dadswell (Hilltop Curry House)
Showcasing how to get the most from a Riverford Organic veg box, Sarah will be preparing a South Indian seasonal vegetable thoran with spicy mint parathas.

18:00 – 21:00 Riverford Organic Farmers – Customer Event
Ticketed event for Riverford Organic Farmers customers. Email for more information.

Monday 28th May

Programme sponsored by Moss Valley Fine Meats
Hosted by Steve Bailey, BBC Radio Sheffield

11 – 11:30 Ready Steady Cook!
Vicky Wainwright (Marco’s New York Italian) vs Leslie Buddington (Brocco on the Park) Showcasing the work of Sheffield’s Food Bank Choir, who bring together volunteers from the city’s various food projects, using music to unite and lift the spirits.

12 – 12:30 John Cluckie (Silversmiths Restaurant)
Roast duck breast, confit leg, seared liver, Yorkshire rhubarb & hazelnut granola

12:50 – 13:20 Brez Barwise (Sentinel Brewhouse)
Brendan will be cooking chicken ragout in dark beer sauce with crisp chicken skin, Lane End Farm greens and toasted malts, with a matching Sentinel beer. He’ll be working with free-range chicken from Loose Birds in Harome, provided by Mr. Pickles.

13:40 – 14:10 Elly Blackwell (Froconut by EllyJoy)
Elly shows how to make treats and snacks that are naturally free from gluten, dairy and refined sugar, whilst also being vegan friendly. She’ll be showcasing an easy energy ball recipe and a banana bread.

14:30 – 15:00 Paulina Francis (Blessone’s Kitchen) and Hawa Talbot (Fula Flavour)
Showcasing West African cuisine with Paulina demonstrating how to make fishballs, beans akara and puffpuff from Sierra Leone, and Hawa talking about her signature Djembe chilli sauce, a recipe passed down from generation to generation within the Fula tribe of Guinea.

15:20 – 15:50 Katy Fenwick (School of Artisan Food)
Join The School of Artisan Food’s dairy expert, Katy Fenwick, for a demonstration on how to make fresh paneer cheese and learn about simple home dairy techniques.

16:10 – 17:00 Jane Stammers (Tipple Tails) and Jane Cummings (Olive & Vine Wines)
Get the most from a slice of decadent fruit cake by pairing with a delicious glass of wine – Jane & Jane share their recommendations, matching Tipple Tails award winning fruit cakes with different wines, including wines produced in Yorkshire!

Share This