Chef Demonstrations at Sheffield Food Festival 2019
Theatre Kitchen – Peace Gardens – Sheffield – S1 2HH
Friday 24th May – Justin Rowntree – Sweetspot
Friday is curated and compared by Justin Rowntree who many will know as the man who underwent the Gordon Ramsay treatment, and went on to build Silversmiths “The Yorkshire Restaurant” into a multi award winning brand with national acclaim. Ironically, since 2017 he has followed in Gordons footsteps and is a troubleshooting hospitality consultant helping independent restaurants across the city grow, flourish and find their “sweet-spot”
Justin wants this fun day of demo’s to represent a slice of the incredibly vibrant international food scene he works with in Sheffield. Each session will showcase a signature dish particular to a cuisine. Demos include South East Asian, American BBQ, Nepalese, Romanian, Caribbean, Italian…oh, and British! Learn from chefs expert and passionate, that will aim to educate and inspire the audience to go home and show off their new found skills on hungry family and friends.
Saturday 25th May – Murray Chapman – A Passion to Inspire
One thing that unites all those working in the hospitality industry is the extraordinary passion for ingredients, cooking, service and quality, which is something that A Passion to Inspire has been nurturing in young people since 2009.
Initially developed to create stronger links between education and industry, A Passion to Inspire is a charity that works with colleges, farms and top chefs to inspire, encourage and support students in their chosen careers.
From its initial format as a competition, the non-profit-making initiative was founded by Murray Chapman in 2009 and has expanded to work with over 160 colleges, including Sheffield, East Kent, Farnborough, Birmingham , Leeds, Manchester, Milton Keynes Penwith and Truro and York. It is open to all students at any level, including front of house and kitchen.
From visits to RSPCA Assured -approved farms, and Great farms like Dingley Dell Pork, to taking part in the Flying Visit programme . This gives students the chance to be involved in major industry events, colleges get to meet top chefs, restaurateurs and hoteliers, as well as producers, growers and suppliers. Through their charity dinners, A Passion to Inspire has raised over a staggering £220,000 for charities such as NSPCC, Teenage Cancer Trust and Hospitality Action.
It’s not only the students who get to enjoy being part of this dynamic initiative, the incredible list of chefs who work with them also relish being involved with the innovative project. Adam Reid , Andrew Nutter, Rupert Rowley, Adam Smith, Chris Lee ,Adam Simmonds , Russell Bateman and Eric Snaith are just a handful of chefs who have worked with ” A Passion to Inspire “
“I have been involved with A Passion to Inspire from the start. The charity works with over 160 colleges and hundreds of students, inspiring them to create great food and, more importantly, develop themselves in our fantastic industry.” (Mark Poynton, Chef Patron at MJP Restaurants )
“Everyone knows that involving young aspiring student chefs in any kitchen will always lead to them achieving success and a definite strong platform for high achievement in the future. To work with young enthusiastic and talented students and chefs is always an honour, spreading the knowledge to them on new cultures and foods from different continents is a pleasure. At Passion much is done to Inspire young people to hit above and beyond their small goals and ambitions, which makes it a magnificent organisation that aims to help in achieving these goals!! For me it is a joy to work with them and help them help young people on their journey of success.” (Cyrus Todiwala OBE DL DBA of Café Spice Namaste.)
With the involvement of people from the entire industry – from farm to front of house – A Passion to Inspire helps and supports the future of tomorrow today.
Murray Chapman MCGB Master CGC – First Contact Chefs – 0114 245 8696 : murray@firstcontactuk.com
Sunday 26th May – Chris Mapp – Tickled Trout
The Tickled Trout is a proudly independent pub that sources the best Derbyshire produce that owner and head chef Chris Mapp can find and transforms it into modern British food to tickle your tastebuds. It’s light, airy dining area and relaxed lounge are the end result of a full renovation and Chris’ vision for the high- end pub and restaurant.
Having come from the kitchens of Marcus Wareing and Gordon Ramsay, Chris has poured plenty of knowledge and talent into The Tickled Trout. He also cites his good friend Paul Ainsworth, with whom he co-owned a restaurant in Padstow, Cornwall, as a big influence on his cooking and says that running a pub is “in the DNA” thanks to his mum and dad. Chris grew up just outside Barlow, and learnt a lot from his dad’s background in the industry.
Having come from the kitchens of Marcus Wareing and Gordon Ramsay, Chris has poured plenty of knowledge and talent into The Tickled Trout. He also cites his good friend Paul Ainsworth, with whom he co-owned a restaurant in Padstow, Cornwall, as a big influence on his cooking and says that running a pub is “in the DNA” thanks to his mum and dad. Chris grew up just outside Barlow, and learnt a lot from his dad’s background in the industry.
Sunday’s theatre kitchen kicks off with a special guest, Hayley Cancea, Great Britain’s Future Chef of the year winner in 2013. Hayley won the competition through Springboard, a charity that Chris is a patron of which helps young people achieve their potential, build confidence and develop vital skills. It helps alleviate poverty by supporting disadvantaged and underprivileged people into sustainable employment within hospitality, leisure and tourism. Hayley will discuss how out of 12000 entrants she won the converted title, what it has done for her career whilst demonstrating a stunning dish.
The rest of the day will be showcasing fantastic local suppliers in Sheffield and surrounding areas. Using local produce is our ethos at The Tickled Trout and it will be a real honour to work alongside these top suppliers who are passionate in sourcing the very best for us. Producing tasty dishes needs high quality ingredients, it’s the fundamental starting point.
It’s not just about the chef! Each demo will focus on the ingredient and show how different cooking techniques can transform a simple piece of fish, meat or vegetable into a stunning plate of food or snack. Jon Rolfe from Wye Bakehouse in Bakewell is a true craftsman, he will demonstrate the art of viennoiserie and discuss all things sourdough.
Recent years has seen a return to our heritage as traditional methods and forgotten foods are brought back into the mainstream. The craze for all things fermented (think: kombucha and kefir, kimchi, sauerkraut) shows no sign of abating and there has been a increase in its awareness for health benefits. Mark Taylor from Tummy Tonics will demo methods of fermenting and discuss the benefits.
We will welcome a Q&A towards the end of the demonstrations.
Monday 27th May – Anwen Burrows – Airy Fairy
Anwen Burrows has been the proprietor of Airy Fairy, a gift shop and vegetarian café on London rd, Sheffield for almost 20 years. In recent years she has complimented this vocation with her passion for working in performance in a variety of ways. Prior to opening Airy Fairy Anwen had extensive experience in the food and beverage industry, including such diversity as working as a banqueting waitress whist studying for “A” levels, a head waitress in a five-star hotel, festival catering and a pub landlady.
In the Airy Fairy café, Anwen is keen on producing a menu which is organic and fair trade, and with the local crafts she sells there is a strong current of working with artists who upcycle or use recycled materials. These passions of her love of food, green principles and performance are being brought together to bring this new twist to the regular program offered by The Sheffield Food Festival. She feels it is an exciting opportunity and can’t wait to experience the delights the chefs are inspired to create.