The Sheffield Food Festival Demo Theatre Kitchen is a great place for budding chefs and those with an interest in all things culinary. Based in the Peace Gardens, you will find four fun-packed days of learning, entertainment and enjoyment from some of Sheffield’s best chefs.

Chris Mapp – Tickled Trout

The Sunday, sponsored by Riverford Organics, is overseen by Chris Mapp from Tickled Trout. The day will focus on the fantastic local suppliers in Sheffield and the surrounding areas. Each demo will concentrate on an ingredient and show how different cooking techniques can transform a simple dish into a stunning plate of food. Here’s what you can expect:

11:00am: FUTURE CHEF OF THE YEAR WINNER HAYLEY CANCEA Hayley will talk us through winning Future Chef of the Year in 2013 and demo a dish along with Kerry Mabbley.

12:00pm: LADYBOWER FISHERIES The story of the Trout and the new smokehouse. Stunning-line caught freshwater Derbyshire trout, filleted and cooked by Ladybower Fisheries’ Geoff Smith and host Chris.

1:00pm: WYE BAKEHOUSE Viennoiserie and bread from Jon Rolfe, one of Britain’s finest bakers from Bakewell.

2:00pm: BUTTERLEY TOP FARM COTE DE PORC Chris Mapp from the Tickled Trout will demo this beautiful dish using an unusual cut of local pork.

3:00pm: RICHARD TAYLOR Butchery skills from one of the region’s most prestigious family butchers. Richard will demo different butchery techniques whilst Chris lets slip some tricks of the trade to ensure
your meat will cook and taste to perfection.

4:00pm: COUNTRY FRESH FOODS: ALL THINGS VEGETARIAN Country Fresh Foods’ Adam Dowker will explain the seasonality of vegetables whilst sous chef of The Tickled Trout, Jack Butler will cook a twist on the old favourite: cauliflower cheese.

5.00pm: TUMMY TONICS 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.

With such a great line up of local chefs and dishes on offer, which will you choose?

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