Cooking over Fire at the Castle

Sponsor

FirepitsUK make high quality fire pits and outdoor kitchens from British steel in their workshop 8 miles from Abergavenny. Visit their stand next to the Cooking over Fire Stage at the Castle.

This year’s line-up is a gift for anyone coming into the Festival on a Stroller Ticket, because for 2021 nearly all our brilliant guests will be performing on public stages and at outdoor venues for all with a Stroller Ticket to see and enjoy. Here’s how the weekend is shaping up. There will be dems in the Market Hall, cooking with fire at the Castle, and talks and debate in the Dome. (Event times are subject to change).

Saturday 18th September 2021

Sam Evans and Shauna Guinn – Hangfire Southern Kitchen

SAT 11:00 – 11:40 pm

Sam Evans and Shauna Guinn

American style BBQ from the Hang Fire girls. Sam and Shauna learnt their trade on a 6-month road trip through the American South. Since coming back to Wales their Hang Fire Kitchen has gone from strength to strength winning best Street Food at the BBC Food and Farming Awards, producing their own cookbook, their BBC2 TV series Sam and Shauna’s Big Cookout. Their highly successful Barry restaurant has sadly been a victim of the pandemic but their love-affair with Southern cooking is far from over.   

Freddy Bird – Duck, Figs and Cassis

SAT 12:00 – 12:40 pm

Freddy cooks from the littlefrench menu. Freddy’s culinary odyssey has taken him through some of the best kitchens; stints with Philip Howard at The Square and Sam and Sam Clark at Moro before moving to Bristol to open Lido Bristol. Now together with his wife Nessa he runs littlefrench, the critically-acclaimed  fully independent neighbourhood restaurant in Westbury, Bristol. Freddy loves to let the ingredients do the talking, though those who have seen him before at Abergavenny will know that he likes to do a bit of talking himself as well.

James Strawbridge – Seasonal Veg

SAT 1:00 – 1:40 pm

Self-sufficiency, seasonality and a love of the outdoors have always been at the heart of James’ approach to both living and cooking. So naturally he’s at home with cooking over fire. Here he focusses on cooking vegetables with recipes from his latest book, The Complete Vegetable Cookbook: A Seasonal, Zero-waste Guide to Cooking.

Cyrus Todiwala – Sea Trout wrapped in Banana Leaf  and Cannon of Welsh Lamb 

SAT 2:00 – 2:40 pm

Cyrus’ contribution to Abergavenny Food Festival is legendary, overshadowed only by his contribution to the UK hospitality industry for which he was awarded an OBE. He is an educator, a campaigner, a chef, a restaurateur, and a long-standing advocate for Welsh produce. The BBC Radio 4 Food Programme recently devoted a programme to his outstanding career:  Mr Todiwala: A Life Through Food. He has done everything at Abergavenny except – until now – cooking over fire. 

Tomos Parry – Slow-grilled whole Turbot with a grilled crab salad

SAT 3:00 – 3:40 pm

Tomos cooks one of his signature dishes from Brat. Hailing from Anglesey,  and inspired by the flame cooking of the Basque country, Tomos’ culinary career keeps scaling new heights. He won Young British Foodie Chef of the Year in 2014; and won a Michelin-star in his first solo gig at Brat, Shoreditch cooking on coals and wood -fired ovens.  This summer he has added a residency at Climpson’s Arch, Hackney to the Brat range.

Sunday 19th September 2021

Yun Hider – Foraged Foods from Field and Shore 

SUN 11:00 – 11:40 pm

For over 25 years Yun has worked outside 52 weeks a year, hunting wildfood in the fields, hedgerows and estuaries of South West Wales, for supply to chefs and restaurants. Using plants he has brought with him from Pembrokeshire, and others he has found locally, he shows how to use foraged ingredients in your cooking.

Freddy Bird – Stuffed Wild Bream, Camargue Rice and Aioli

SUN 12:00 – 12:40

Freddy cooks from the littlefrench menu. Freddy’s culinary odyssey has taken him through some of the best kitchens; stints with  Philip Howard at The Square and Sam and Sam Clark at Moro before moving to Bristol to open Lido Bristol. Now together with his wife Nessa he runs littlefrench, the critically-acclaimed  fully independent neighbourhood restaurant in Westbury, Bristol. Freddy loves to let the ingredients do the talking, though those who have seen him before at Abergavenny will know that he likes to do a bit of talking himself as well.

Kathy Slack – From the Veg Patch

SUN 1:00 – 1:40 pm      

Kathy brings seasonal produce from her Cotswold kitchen garden to celebrate the wonderful potential for veg-filled barbecues. The dish she is cooking – griddled helda beans with herbs, flowers and goat’s cheese – is from her delightful debut cookbook, From the Veg Patch.

Ollie Hunter – The Greener Revolution

SUN 2:00 – 2:40 pm

Sustainability is at the heart of everything Ollie does at The Wheatsheaf in Chilton Foliat, Wiltshire and has earned the pub the title of Sustainable Restaurant of the Year. He is the author of two cookbooks, most recently Join the Greener Revolution. Here he cooks with ingredients from local veg growers Langtons Farm. As Ollie says, ‘All cooking is over fire isn’t it?’

Cyrus Todiwala – Sea Trout wrapped in Banana Leaf  and Cannon of Welsh Lamb 

SUN 3:00 – 3:40 pm

Cyrus’ contribution to Abergavenny Food Festival is legendary, overshadowed only by his contribution to the UK hospitality industry for which he was awarded an OBE. He is an educator, a campaigner, a chef, a restaurateur, and a long-standing advocate for Welsh produce. The BBC Radio 4 Food Programme recently devoted a programme to his outstanding career:  Mr Todiwala: A Life Through Food. He has done everything at Abergavenny except – until now – cooking over fire.