Chefs Kitchen
Come and watch top chefs put the awe into local food with their inspiring demonstrations of creative cooking. Chefs from leading local restaurants will be joined by celebrity chefs doing it their way.
| Saturday | |
| 11.00 |
Alan Coxon Alan started his culinary career in Monte Carlo, and went on to work in Michelin starred restaurants across Europe. Known as the Food Archaeologist, Alan’s success within the kitchen has seen him become a household name, regularly appearing on TV around the globe; with programmes such as BBC2’s `Ever Wondered About Food’, ‘Coxon’s Royal Feast’ and ‘Coxon’s Kitchen College’, to name but a few. His devotion and charisma saw him positioned amongst the top 10 TV chefs in the world in a recent BBC viewer poll. A firm believer in top quality foods, Alan is a Holder of the Palms Culinaire.
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| 12.00 |
Michael Michaud Naga Chilli, measuring about 1,000,000 Scoville Heat Units, is one of the hottest chillie in the world. Its scorching heat is combined with a distinctive fruity aroma, making it a truly exceptional chilli. If you love chillies then this is for you, join Michael and share in his enthusiasm for everything chilli. www.seaspringseeds.co.uk
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| 1.00 |
Demuths Restaurant Rachel Demuth has been a professional vegetarian chef since the early 80s. She was a founder member of Neals' Yard Bakery in Covent Garden, London and in 1984 opened Broad Street Bakery in Bath pioneering organic, vegetarian and vegan cooking. In 1987 she started Demuths restaurant, which is now one of the most successful vegetarian restaurants in Britain, specializing in creative world cuisine. She has written three vegetarian cookery books as well as travelled extensively, teaching vegetarian cooking, sharing ideas, picking up tips, gathering recipes and cooking techniques around the world. In 2001 she started the Vegetarian Cookery School to teach people how to cook the ‘Demuths’ style of delicious, uncomplicated and easy to make vegetarian food. www.demuths.co.uk
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| 2.00 |
Antonio Carluccio In September 2009, Antonio Carluccio, the much loved and respected Italian cookery writer, celebrated 51 years of championing, cooking and eating genuine, regional Italian food and wine. In 1958 at the age of 21 he began to cook simple pasta suppers for himself and his flat-mate on a two-ring stove in Vienna. Now, known for his gentle manner, gruff voice and his wild crop of white hair, Antonio is regarded as the Godfather of Italian gastronomy. The much loved and respected Italian cookery writer cooks up a storm of genuine regional Italian food that will inspire your taste-buds; this is an experience not to be missed! www.antonio-carluccio.com
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| 3.00 |
Manor House Hotel - Richard Davies - Michelin Star Chef Executive Chef Richard Davies and his team at Bybrook Restaurant are delighted to have won their first Michelin Star for 2009. If you have never considered a hotel restaurant for a bite to eat, we just may be the one to change your mind; there's never been a better time to take a seat at the Bybrook Restaurant! Join us at the Festival to see why we have been award the sort after star! www.manorhouse.co.uk
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| 4.00 |
Macdonald Bath Spa Hotel Giles Stonehouse and his team take hotel dining to a whole new level with the highest quality, freshest ingredients and transforms them into delectable dishes. Serving only the finest Scottish beef, lamb, pork and wild white fish in our hotel restaurants and we source local, organic suppliers for our vegetables and dairy products where possible. A fan of Albert Roux and Anton Mossiman, Giles puts his love of cooking down to fact that he grew up with fresh home cooked food on the table, plus he has a French wife to keep him on his toes. Dine in style at Vellore Restaurant, our prestigious hotel restaurant, recently awarded 2 AA Rosettes in recognition of the quality of its food and impeccable service. www.macdonaldhotels.co.uk/bathspa
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| 5.00 |
Richard Bertinet - The Bertinet Kitchen The Bertinet Kitchen is an award winning purpose built cookery school in the centre of Bath. It is owned and run by French chef and baker, Richard Bertinet. The Bertinet Kitchen offers a range of fun and relaxed courses for food lovers along with his world renowned baking classes. Richard, originally from Brittany in North West France worked extensively in both France and the UK before opening the cookery school in 2005. He has also published two very successful baking books DOUGH - Simple Contemporary Bread and CRUST - Bread to get your teeth into and in April 2010 is publishing his first cookery book COOK. www.thebertinetkitchen.com
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| Sunday | |
| 11.00 |
Alan Coxon Alan Coxon has established a reputation as one of the world’s favourite TV chefs and presenters, with exceptional culinary talent and an unparalleled knowledge for the earliest origins of world cuisine. Alan has spent the past ten years unearthing the bygone secrets of food. From ancient Greece and Rome to the medieval era, in the spirit of historical sleuthing, he has tracked down specific recipes – and all of it to come up with a very special type of vinegar. www.alancoxon.com
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| 12.00 |
The Bath Priory - Sam Moody Head Chef The emphasis at The Bath Priory is very much on excellence, which is reflected in the award-winning restaurant and cuisine. Sam Moody became Head Chef in 2009, following four years working at sister hotel Gidleigh Park, which is also under the direction of two Michelin star Executive Chef Michael Caines MBE. At The Bath Priory, Sam and his team produce modern European cuisine of the highest standard, which focuses on using produce from the West Country, as well as that supplied by the hotel’s own Kitchen Garden.
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| 1.00 |
Martin Blunos Martin is one of the country's greatest chefs. Having held two Michelin stars for more than fifteen years, this blond haired, walrus-moustached Baltic giant of a man has a wicked sense of humour and is a most colourful character. He was born and bought up near Bath. Influenced by his mother's wholesome cooking from her homeland of Latvia and Russian relatives, Martin has today become one of the finest chefs in Britain. In each of his restaurants he earned two Michelin Stars. www.martinblunos.com
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| 2.00 |
Lucknam Park Hotel & Spa Executive Chef Hywel Jones has held a Michelin star at The Park restaurant since 2006 and since then has received many accolades including Hotel Chef of the Year in November 2007. In his quest for perfection Chef uses the finest organic ingredients to ensure the fullest flavours and wherever possible sources from local suppliers. Herbs are picked fresh from the extensive herb garden at the Hotel which help enhance the subtle flavours of Chef's cooking. www.lucknampark.co.uk
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| 3.00 |
The Olive Tree - Queensberry Hotel Twice voted Best Restaurant in Bath and holding the prestigious two AA Rosette rating for food, the Olive Tree has gained in local popularity and national renown as one of the premiere dining places in Bath. Executive Chef Nick Brodie and his team serve excellent British food using local riches to create a menu of beautiful, fresh, seasonal dishes with a great attention to detail in relaxed, informal surroundings. www.thequeensberry.co.uk
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| 4.00 |
Von Essen hotels - A double delight of Chef’s Von Essen hotels are delighted to present two of our most talented Chefs to demonstrate a seasonal treat and share a few of the tricks of the trade! Luke Richards is Head Chef at the Dower House at the Royal Crescent and Daniel Moon is Head Chef of the Lime Restaurant at Homewood Park Hotel. Both gentleman bring flair and flamboyancy to their food and will provide a lively and entertaining demonstration. We look forward to entertaining you! www.vonessenhotels.com
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.jpg "Antonio Carluccio")
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