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Rachael Watson: The Abergavenny Baker
Abergavenny Baker, Rachael Watson demonstrated how to bake a simple sweet dough enriched with eggs and butter and lightly dusted with icing sugar. Perfect with coffee.
Rachael Watson is a self-taught baker and local GP. Her desire to bake and to share her knowledge, skill and enthusiasm for the simple joys of hand made fresh bread finally became a reality last year when she opened the Abergavenny Baker.
Alex McKean: The Abergavenny Creamery
Abergavenny Creamery’s Alex McKean served up a starter, main and dessert of Goats cheese:
panna cotta served with pickled veg & beetroot and apple caviar, arancini with butternut squash puree, roasted heritage carrots, mushrooms & purple sprouting broccoli and stuffed figs with toasted pumpkin seeds and salted caramel.
Alex McKean comes with a culinary arts degree and a stint at the two rosette restaurant Russell’s in Broadway.
Rufus Carter and Kate Jenkins
AFF enthusiasts and artisan producers Kate Jenkins and Rufus Carter searched the stalls to bring you four recipes to take home and recreate.
Rufus Carter is the “Pâté Pioneer” from The Patchwork Traditional Food Company. Rufus was appointed as a True Taste Ambassador in 2005. He is also a respected Judge at Great Taste Awards, World Cheese Awards, Q Food Awards, True Taste Awards and Grillstock. He’s has recently appeared on Sunday Brunch.
From stay-at-home mum experimenting in her own kitchen to multi award-winning baker and businesswoman, Kate Jenkins has come a long way in a short time. As well as creating the hugely successful Gower Cottage Brownies, she was also the presenter and resident baker on ITV's Countrywise Kitchen.
Anand George: Purple Poppadum
Multi award winning Chef Anand George demonstrated dishes from his new book 'The 5,000 Mile Journey'.
From Kerala on the southern coast of India, Anand has become one of the UK's most acclaimed chefs since breaking onto the Welsh restaurant scene in 2007. Renowned for his pioneering of Nouvelle Indian Cuisine at his famed Cardiff restaurant Purple Poppadom, Anand steered the restaurant to be included in the National Restaurant Awards’ UK’s Top 100 restaurants. The restaurant has also achieved a debut entry in The Good Food and Michelin Guide.
Jim Hamilton: King’s Arm’s Hotel
King’s Arms chef Jim Hamilton rustled up seasonal dishes using watercress and wasabi from Jon Old, Organic Black Welsh mountain lamb from Pen-y-wyrlod Farm, and smoked fish from Black Mountain Smokery.
Jim started working at the King’s Arms, Abergavenny, in 2012. The 16 century former coaching inn had just been taken over by a young couple, who were keen to promote good food using local products and, without too much persuasion, got Jim to join the team. Prior to Abergavenny Jim was head chef at Fairyhill on the Gower peninsular for five years, winning many accolades
Myfanwy Hywel: Little Bakers Blog
With her latest kitchen gadget, 15-year-old baking fanatic Myfanwy Hwyel demonstrated the world of waffles.
Myfanwy loves to experiment with her baking and is always trying out new techniques and ideas that she comes up with. She has won various competitions and has also had some of her recipes published. Once a week she shares her creations on her blog www.littlebakersblog.com
Penny Lewis: Culinary Cottage
A crash cookery course from accomplished cook, Penny Lewis, who recreated favourite dishes from her cookery school, the Culinary Cottage.
Having travelled extensively both in the UK and abroad cooking for dignitaries, celebrities and royalty, including HM The Queen, Penny Lewis now runs the renowned cookery school The Culinary Cottage from her 150-year-old home, near Abergavenny. Penny draws on her diverse experience to offer a comprehensive range of courses tailored for all levels, from basic to advanced and half day to five day residential courses with superb en-suite accommodation with a four-star rating by Visit Wales.
Chris Harrod: The Whitebrook
The Whitebrook chef, Chris Harrod cooked with seasonal foraged ingredients local to his Michelin-starred restaurant.
In 2013 Chef Chris Harrod and his wife Kirsty followed their ultimate dream of owning their own restaurant, and within 11 months The Whitebrook was awarded a Michelin Star. Prior to The Whitebrook, Chris spent almost four years working for Raymond Blanc.
Deri Reed: Ethical Chef
Ethical chef, Deri Reed demonstrated his award winning Glastonbury Chilli, using his own grown ingredients.
Deri Reed is passionate about local, seasonal and wholesome food. Starting off at Cardiff's Riverside Farmers Market, he tmoved on to Glastonbury Festival where he won a Green Traders Award for his Glastonbury Chilli, he has also just taken the award for Best Street Food in the Food Awards Wales 2016.
Adrian Walker: Golden Valley Meats
Tips on how to handle meat like an Accredited Master Butcher from Adrian, one of only 14 accredited butchers in the UK.
Adrian Walker is the only Accredited Master Butcher in Wales and the three counties of Herefordshire, Worcestershire and Gloucestershire. Adrian manages the family run Golden Valley Meat and Game in the beautiful village of Grosmont.
Chef and award winning author, Charlotte Pike demonstrated a selection of fermented food and drink from her book, Fermented. She demystified fermentation, how to enjoy it in a wide range of recipes and where to get hold of the cultures required to ferment.
Charlotte Pike’s first three books won the World Gourmand Awards, and the fourth has been shortlisted for the highly prestigious André Simon Award. As a trained chef, she balances her writing with teaching as one of the UK's leading independent cookery teachers.
Bill King ‘Hands on Dough’
Bill King is on a mission to get more people baking real bread.
He does this by debunking a lot of the myths around baking, and showing that it is a lot easier than you might think.
With help from a couple of volunteers he made dough, and sent his helpers off with their dough and the recipes to bake their own bread at home.