Programme curated and hosted by Justin Rowntree, SweetSpot Hospitality Consultancy
(click link above, to see more information)

11:00 – 11:30 Chris Hanson (Blend Kitchen) www.blendcookeatshare.com/blendkitchen

South East Asian Fusion. Chris has travelled the world and fuses some of his biggest inspirations in a Scandinavin style home-cured salmon dish with intense Southeast Asian spices. Also a classic Indonesian pork satay and spicy cucumber salad to rival your favourite restaurant. 

12:00 – 12:30 Tommy Hague (FirePit Rocks) https://firepit.rocks/

North America. FirePit Rocks has a reputation for the real deal when it comes to BBQ and the “Pit King” Tommy will show you how to make an authentic BBQ rub and share the secret of the perfect hot wing with a homemade peri peri sauce. 

12:50 – 13:20 The Blend Kitchen Team (Blend Kitchen) www.blendcookeatshare.com/blendkitchen

Middle East – This unique social enterprise uses cooking to enhance lives. Some of the trainees will show how to make authentic falafel with a hot or mild tahini sauce accompanied by Morrocan carrot salad and home-made flat bread.

13:40 – 14:10 Adrian Briciu & Mihai Verza (Sfinx Romanian Restaurant) www.sfinxrestaurant.co.uk

Romanian. Possibly the most famous Romaninan dish is “Samale”, learn the secret of these tasty cabbage rolls stuffed with ground pork, pickled cabbage and bacon. Served with home baked cornbread and sour cream. There will also be samples of “Papanash” the best doughnuts you’ll ever taste.

14:30 – 15:00 Natasha Farrell (Taste The Fusion Love) www.facebook.com/TTFL2018/

Caribbean. Natasha who herelds from Antigua will prepare her famous jerk chicken bites. She’ll show you the Antuguan jerk recipe handed down through her family, served with tangy mango and tomato salsa. Perfect for BBQ season. There will also be chance to taste here legendary marinated olives.

15:20 – 15:50 Simon Clark & Lee Mangles (Freelance)

Yorkshire. Both Ex Head Chefs of Silversmiths Restaurant this pair are reunited with its founder Justin to showcase the best local, seasonal produce with some foraged delights to boot. So expect top class dishes with something fishy (mackerel/ plaice), veggie delights (asparagus, samphire, wild nettles) and a demonstration of baking fresh Yorkshire milk rolls too.

16:10 – 17:00 Gloria Chien (ShuJu Kitchen) www.facebook.com/shujukitchen/

Taiwanese. Gloria creates traditional dishes from Taiwan every week at the Union Street “pop-up” cafe. Today she will show you something easy to cook for everyone!! She will show how simple spaghetti can become tasty Taiwanese Style Chow-Mein with all the authentic flavours and spices of her home country. With other traditional treats to try on the day too.

Programme curated and hosted by Murray Chapman, Passion To Inspire
(click link above, to see more information)

11:00 – 11:30 Ready Steady Cook – Two Sheffield Champions – Current Seymour Millington V Charlie Curran will battle it out with the freshest of ingredients from Whirlow Hall Farm Charity Trust and be supported by 2 Fantastic Cooks Sarah Kerrigan and John Gray

11:45 – 12:30  Seymour Millington – Master Chef of Great Britain – Best bites of the Season 

12:40 – 13:10  Tiina and Leslie – Brocco on the Park – Aquavit-cured cod with pork-glazed rhubarb, asparagus, broad beans, rye dough and nasturtiums

13:20 – 14:00  Tom and Alistair – Rafters – Agnolotti filled with fresh cheese and wild garlic

14:10 – 14:45 Tom  Samworth – No name Restaurant – Pork cooked the ‘No name way’  – Moss Valley

15:00 – 15:30 Charlie Curran – Noosa Cafe Bar Whirlow Hall Farm – Baked eggs with smoked salmon and soda bread

15:40 – 16:20 Simon Ayres – 450 Above – cooking great produce from the farm – Pork – chicken – with some of the produce sponsored by local people

16:30 Mick Burke and Len Unwin – Masterchefs of Great Britain – Artisan chocolate dish

Programme curated and hosted by Chris Mapp, Tickled Trout
(click link above, to see more information)

11:00 Future Chef of the year Winner Hayley Cancea Introducing the Springboard Charity, Hayley will tell her story and demo a dish along with Kerry Mabbley.

12:00 Lady Bower Fisheries – the story of the trout and the new smokehouse Stunning line caught freshwater Derbyshire Trout, filleted and cooked by Geoff and Chris.

13:00 Wye Bakehouse – Viennoiserie and bread from Jon Rolfe, one of Britain’s finest bakers from Bakewell

14:00 Butterley Top Farm Cote de Porc – Chris Mapp from the Tickled Trout will demo this beautiful dish using an unusual cut of local pork.

15:00 Richard Taylor Butchery skills from one of the regions most prestigious family butchers.  Richard will demo different butchery techniques while Chris lets slip some tricks of the trade to ensure your meat will cook and taste to perfection.

16:00 Country Fresh Foods: All things vegetarian Adam Dowker will explain about the seasonality of vegetables whilst Sous chef of The Tickled Trout, Jack Butler will cook a twist on the old favourite cauliflower cheese.

17:00  Tummy Tonics Mark Taylor will explain the growth and life cycle of good bacteria to transform the flavour and shelf life of ingredients.  Fermenting is a simple, tasty way to preserve food with added health benefits. Learn how to ferment your own vegetables for a homemade kimchi or sauerkraut.

Programme curated by Sheffield Food Festival, hosted by Anwen Burrows, Airy Fairy
(click link above, to see more information)

10:30 Ready Steady Cook – Emily, Food Works & Gareth Roberts, Regather go head-to-head with ingredients sourced from Food Works

11:30 Food Works, Brez Barwise – Working with Bread, using mainly leftover bread to create an incredible bread and butter pudding

12:30 Locksley Gin – History of Gin making. The low down on what the team at the distillery do to create their wonderful drinks, plus samples of their full range of Gins.

13:30 Spice Club, Monica Sawhney Halder – A showcase on how to make lip-smacking Indian street food snacks full of fragrant spices

14:30 Butcher & Catch – the very best of what Sheffield has to offer in terms of locally- reared meat, paired with the finest selection of fish and seafood.

15:30 Ottomen classic and original take on the pastille, aka the ‘Otto sexy pie’ (a roasted vegetable pie on steroids)

16:30 Abbeydale Brewery, Christie McIntosh – the history of the brewery before exploring the wonders of beer, from ancient technologies through to modern day craft beer