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Nick Barnard: Eat Right – Fermenting
We learnt the art of sauerkraut fermentation: the transformative action of microorganisms on fresh cabbage, an entirely natural process that our ancestors learned to harness millenniums ago.
Nick Barnard is co-Founder and Managing Director of London based sustainable food and drink company Rude Health.
Arun Kapil: Green Saffron - Spice up Your Life
A spice masterclass from Green Saffron spice guru, Arun Kapil. Talking about the journey of his spices from India to Ireland, he put together a classic dessert with an exotic twist that just had to be tried to be believed; Chocolate 'orange spice' mousse with black pepper lozenge.
Arun Kapil is a Spice Specialist and chef. Honing his skills at Ballymaloe and kitchens in London, Arun settled in Ireland’s food capital, Co Cork in 2004 where he set-up his highly regarded and award winning spice company Green Saffron. Green Saffron sources spices direct from farms in India, ‘grading’ them in their unit at Moradabad just outside Delhi, before shipping them over to Cork. Arun produces highly innovative unique and exceptional blends for cuisines of all styles used by top chefs the world over.
Andy Holcroft: The Bug Kitchen – cooking with insects
Don’t believe insects can be tasty? Andy Holcroft proved us all wrong with a taste of his gourmet bug burgers, cricket flour penne pasta with a garlic grasshopper arabiata sauce with caramelised cauliflower and cricket puree finished off with black ant and toasted mealworm panna cotta with fruit compote and bug brittle.
Andy has been a chef for over twenty years and has worked in many different styles of kitchens from classical French through to modern British bistro and now Grub Kitchen, hailed as the UK's first full-time edible insect restaurant! He uses insects in a variety of different ways allowing the diner to explore the unique tastes and textures of many varieties of edible insects.
Owen Morgan: Jamon – Spanish Hams
Restaurateur Owen Morgan treated hungry visitors to traditional Spanish delights with samples of Jamon and charcuterie reminiscent of his childhood family holidays where he first experienced authentic Spanish food.
Owen Morgan is co-owner of the successful Bar 44 Tapas y Copas restaurants in South Wales. Since its inception in 2002, the Bar 44 brand, has built a reputation as experts in modern Spanish tapas. They have recently been named as one of the best 25 New Restaurants in the UK 2015 by The Sunday Times; voted The Good Food Guide Readers’ Restaurant of the Year for Wales 2015; featured in Olive Magazine’s Five of the Best Places to Eat Tapas in the UK, as well as the Spanish Heroes award for Best Wine List 2015 by Harpers Magazine.
Simi Rezai-Ghassemi: Simi’s kitchen- A taste of Persia
Persian chef, Simi Rezai-Ghassemi demonstrated everyday Iranian home cooking with a quintessential recipe of Osh, a comforting aromatic broth, made with herbs and pulses.
Born on the silk road in Tabriz, Iran, Simi grew up in Anglesey, North Wales. She is a Persian cookery teacher and writer, based in Bath, specialising in the regional cuisine of Iran. She visits Iran every year to spend time with her family. Whilst there she goes on foodie adventures with her mother to research recipes and ingredients to share in her Persian cookery classes.
Rachael Watson: The Abergavenny Baker
Abergavenny Baker, Racheal Watson gave you a taste of provincial France as she shows you how to bake the perfect Fougasse with feta and fresh basil.
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 as the Abergavenny Baker. Her Artisan Bread Classes are inspired by cultures and traditions from around the world - from light buttery French croissant to dark and intense rye breads, Armenian flatbreads to the traditional British crumpet and Chelsea Bun.
Nick Strangeway: Elegant and Flavoursome Gin Cocktails
We shook-up cocktails with a lesson in the perfect gin from mixologist, Nick Strangeway. Using his Hepple Gin, Nick demonstrated how to create elegant and flavoursome gin cocktails at home.
Nick began bartending in the early 1990’s in Soho, New York. He has won numerous awards including the inaugural Evening Standard ‘Bar of the Year’ and the prestigious title of International Mixologist of the Year 2008 at Tales of the Cocktail in New Orleans. In 2009 he set-up drinks consultancy, Strangehill and has opened many incredibly successful bars including Mark's Bar in Soho and The Edition Hotel London. He is Co-Owner of Hepple Gin.
Charles Martell: Rooted in Gloucestershire
Creator of Stinking Bishop cheese, Charles Martell took us through the history of his family farm in Gloucestershire and give you a taste of his range of hard and soft cheese and spirits.
Charles Martell is a cheesemaker and distiller. He breeds the critically endangered Old Gloucester cows and makes cheese with their milk. In 1997 Charles succeeded in getting Single Gloucester cheese the coveted Protected Designation of Origin, ranking alongside Stilton and Champagne. He re-opened the old distillery in 2010 using fermented fruit from his farm’s pear trees to make cider and perry as would have been done here 200 years ago.
Tim Hayward: Knife
We learnt to use a kitchen knife like a pro with award winning food writer, Tim Hayward.
Tim Hayward is an award-winning food writer and broadcaster. He writes a regular column for the Financial Times, is a presenter on BBC Radio 4’s The Food Programme and panellist on The Kitchen Cabinet. He appears regularly on television programmes including Food & Drink and Sunday Brunch. Tim was the editor of the acclaimed Fire & Knives food-writing magazine. In his spare time he runs Fitzbillies restaurant in Cambridge.
Kay Plunkett-Hogge: Sherry and Tapas
Tapas and sherry bars are everywhere: Berlin, London, LA, Paris, Munich. Now it’s time to bring the trend home and serve this glorious marriage of flavours to friends. Cookery writer and broadcaster Kay Plunkett-Hogge took us through the story of tapas and its beloved companion, sherry, considering the five key types, how they are made and how they are served. Demonstrating recipes from her new book, A Sherry & A Little Plate of Tapas, Kay prepared a selection of tapas dishes with tips on the best food and sherry matches.
Kay Plunkett-Hogge is a cookery writer and broadcaster based in London. She is the co-author of the bestselling Bryn’s Kitchen with the award-winning London chef Bryn Williams, LEON: Family & Friends with John Vincent and the Little Leon series with Henry Dimbleby, Claire Ptak and John Vincent. She also worked with US chef Chris Bianco on his forthcoming book and with Hollywood actor Stanley Tucci on his second cookbook, The Tucci Table (Weidenfeld & Nicolson). Her acclaimed book, Make Mine a Martini, also published by Mitchell Beazley, was the Financial Times’s pick for Drinks Book of the Year 2014 and led to her writing a weekly cocktail column for the Daily Telegraph.
Eric Charriaux and Henry Chevallier-Guild: From Orchards to Pastures
Cider and cheese are no strangers to each other, and certainly not to Welsh palates. We joined Eric and Henry in a tasting of specially selected farmhouse cheese and unique Aspall ciders, including a one off cheese matured with Aspall especially for the Festival.
Henry is one half of the eighth generation of the Chevallier family which currently owns and run Aspall, the premium cider, vinegar and apple juice producer based in Suffolk. He is Chairman of National Association of Cider Makers from 2010 to 2013 and Trustee of Focus 12, Drink and Drug rehabilitation charity.
Richard Ehrlich: The Perfect Margarita
The margarita has fallen victim to a thousand forms of abuse and humiliation, from frozen slushiness to criminal acts of fruity adulteration. Don't adulterate, says Richard Ehrlich. This is an adult drink that deserves serious respect as one of the world's great cocktails. The essence of the margarita was explored in a comparative tasting of two different versions - with not a banana or a strawberry in sight.
Richard Ehrlich has written about food and drink for all the national broadsheet newspapers and is the author of eight cookbooks. He is the Wine Editor of Good Housekeeping magazine and has served on two occasions as Chair of the Guild of Food Writers. He is currently working on a book about coffee with Union Coffee Roasters in London.
Dave Broom: Fathoming the Bowl - The Tale of Rum
Award winning author, Dave Broom shared his knowledge about the popular tipple, rum.
Dave Broom has been writing about drinks for more than 25 years and has twice won the Glenfiddich Award for Drinks Book of the Year and Drinks Writer of the Year. In 2015, Dave won both Best Spirits and Cocktail Writer and Best Spirits Book at the Tales of the Cocktail Spirited Awards. He is chief engineer at scotchwhisky.com and a columnist on Whisky Advocate and Class Magazine.
Please note this event is suitable for over 18s only
James Morton: Brew
We became part of the beer revolution as James Morton led us on a journey through the world of beer and brewing. With tips from his new book, Brew, James gave simple steps to making world class beer at home.
James Morton is the author of Brilliant Bread, which won the Guild of Food Writers Cookbook of the Year award in 2014; and How Baking Works. In 2012 he reached the final of BBC TV’s Great British Bake Off. He qualified as a medical doctor in 2015, has written for the Good Pub Guide, writes a weekly column for the Sunday Mail, and has won several national home brewing awards. James lives in Glasgow, Scotland.
Dom Jacobs: The Ultimate Bloody Mary
Acclaimed mixologist, Dom Jacobs took us through the ultimate Bloody Mary along with some wacky alternatives. The ultimate hangover cure following a night partying at The Castle.
Dom Jacobs owns the Running Horse cocktail bar in London’s Mayfair and was head bartender at Harvey Nichols in Knightsbridge. The Suffolk-bred barman is responsible for creating bespoke cocktail menus at the famed Fifth Floor bar at Harvey Nichols.
Richard and Joy Morris: Ancre Hill Vineyard
We discovered Wales’ extraordinary winemaking potential with a range of award-winning biodynamic wines from Ancre Hill Estates in Monmouthshire. Owners Richard and Joy Morris, together with their winemaker son David, took us through a tutored tasting of two sparkling, a white, rosé and two red award-winning wines.
Ancre Hill Estates is the UK’s leading biodynamic vineyard, established in 2006 by the Morris family. It is the only wine estate in Wales with an on-site winery and the only Welsh wine producer dedicated solely to the production of natural wines.