From local legends to emerging talent, there are lots of opportunities to learn from the best with the packed programme of chef demonstrations at this year’s Sheffield Food Festival. Demos will take place in the Theatre Kitchen Marquee in the Peace Gardens on Sat 27th, Sun 28th and Mon 29th May from 11am – 4:30pm. This year, the Theatre Kitchen has been generously supported by Smoke BBQ on Millennium Square.

Paulette Edwards

Paulette Edwards

On Saturday and Sunday, the programme will kick off with the traditional ‘Ready Steady Cook’ style sessions hosted by BBC Radio Sheffield, which sees their presenters team up with top chefs and battle it out to turn a bag of mystery ingredients into a delicious dish in just 30 minutes. Saturday will be a True North stand off with Rob Limmer from the Waggon & Horses in Millhouses and Mike Bevan from The York in Broomhill partnering up with presenters Kat Cowan and Rony Robinson, and with Ellen Beardmore, Sheffield Newspapers’ food and drink editor, judging the results. Sunday’s action features Paulette Edwards and Steve Bailey alongside Daniel Foster from Craft & Dough and Lee Mangles, previously head chef at Silversmiths, now at Lawn View Clubhouse in Fulwood. Martin Dawes, food critic and grandee of the Sheffield food scene will be giving the verdict on Sunday’s dishes.

Murray Chapman

Murray Chapman

Saturday’s programme is curated and hosted by Murray Chapman from A Passion to Inspire, a non-profit organisation who work with colleges, employers and producers to give trainee chefs inspirational experiences to boost their career aspirations. Murray said: “It’s such an honour to promote Sheffield and make local people aware of the fantastic produce they have available on their door step. I’m really looking forward to Saturday and working with some of Sheffield’s finest chefs and restaurateurs. Alongside their inspirational dishes, we hope to make it fun mixed with a little banter – I look forward to seeing you there!”

Seymour Millington

Seymour Millington

Demonstrations on Saturday include local lad and Master Chef of Great Britain, Seymour Millington from Centreplate, curing salmon in Sheffield Dry Gin with watermelon, cucumber ketchup and pickles. Charlie Curran will be showing you how to make Peppercorn Restaurant’s most popular dish – tandoori cod fillet on sweet potato and spinach curry – it has been known for customers to make a pilgrimage to the restaurant just to have that dish! And Tom Lawson, Chef Patron at Rafters Restaurant, will be demonstrating how to make squid ink pasta, with co-owner and certified sommelier Alistair Myers talking about how to select wine to make the most out of your dish. Make sure you pick up a recipe card at the end of their session.

Alistair said “Sheffield Food Festival is a long standing fixture in the foodie calendar, so it’s important that the great restaurants in the city put on the best weekend possible for all to enjoy. The Food Festival brings people into the city who are interested in food, so it’s always great to meet these people and showcase Sheffield’s growing food scene.”

Fran Humphries

Fran Humphries

Our host for the day on Sunday will be Kat Cowan, BBC Radio Sheffield’s Saturday Breakfast food and drink presenter. The Sheffield Cookbook team have been instrumental in putting together the programme of demonstrations for the day, where Fran Humphries from local co-operative Regather will be showcasing their organic veg box and demonstrating how to turn the entire box of seasonal ingredients from local producers into delicious meals, salads, side dishes, with suggestions for how ingredients can be pickled, preserved or fermented to enjoy later. Joe Berry, head chef at Inox Dine, will be showcasing his recipe from the most recent Sheffield Cookbook: Second Helpings, which is a vegan chocolate mousse made with aquafaba – an incredible vegan wonder ingredient that enables you to make meringues, pancakes and whisky sours with no eggs.

The final session on Sunday will be a mini-masterclass from the School of Artisan Food, the outstanding cookery school on our doorstep in north Nottinghamshire, currently nominated as ‘Best Cookery School’ in the Great British Food Awards. The School have had a huge impact on Sheffield’s food scene with entrepreneurs from Forge Bakehouse, Seven Hills Bakery, Sunshine Pizza Oven, The Bake Lab and Ren’s Cakery all being alumni of the School’s courses, plus staff from Depot, Tamper, Hagglers Corner, Rude Shipyard and many more having trained there. David Carter from the School of Artisan Food will be demonstrating the processes and techniques used in making your own sourdough from 4 – 4:30pm on Sunday 28th May. And hang around after his demo to hear Yvonne O’Donovan, Head of Business at the School, talk about how to discover your inner entrepreneur and make money from food.

Vicky Wainwright

Vicky Wainwright

Monday’s demonstrations are hosted by Justin Rowntree, founder of Silversmiths Restaurant and the day kicks off with an emerging local talent: Vicky Wainwright from Marco’s New York Italian was named Marco Pierre White Chef of the Year when she wowed him with the strong deep flavours of her braised oxtail lasagne. She will be demonstrating how to make the dish yourself at 11am. Vicky said: “I’m really looking forward to being involved in this year’s Sheffield Food Festival. Last year I went and spent an absolute fortune – but all on great stuff!”

Jon Tite

Jon Tite

Jon Tite from the Showroom is a lifelong vegetarian (who runs an omnivorous kitchen!) and to tie in with ‘meat free Monday’ he is going to demo a starter and main course that can be thrown together last minute when you have an unexpected vegetarian dinner guest. Although his menu: sweetcorn fritters with pickled red onion, coriander salsa and smoked mayo, followed by summer veg frittata, lemon and herb cous cous, roast beetroot and pesto dressing, sound delicious enough to tempt any meat eater!

Hop Hideout

Hop Hideout

Wrapping up Monday’s sessions and the Sheffield Food Festival Theatre Kitchen programme are two sessions focusing on one of Sheffield’s favourite topics – beer! Brendan Barwise from Sentinel Brewhouse will be showcasing a range of different ways to use beer in your cooking, and the final session of the day (4 – 5pm), will be a celebration of beer and cheese, with Jules from Hop Hideout and Reece from Urban Pantry offering a multitude of delicious combinations to please the taste-buds.

See the full programme of chef demonstrations here.

Save

Save

Share This