Bristol Food Connections presents a series of chefs sharing their talents, recipes, and passions in the Colston Hall Demo Kitchen – get close to the action!
What’s on in the Bristol Food Connections Demo Kitchen for 2019?
- Garlic Scapes, What they are and what to do with them with Josephine Boswell, daughter of The Garlic Farmer – The Garlic Farm on the Isle of Wight grows, sources and produces the best quality garlic bulbs and speciality garlic products. Josephine will be sharing the wonders and versatility of Garlic Scapes, an otherwise wasted ingredient, and the many ways you can use it. Her talk will also involve garlic for health, cooking with garlic, and how to grow your own.
- Barny Haughton and Chefs from ‘How to Be a Chef Demo’ – Join Barny Haughton and a team of young chefs from the Square Food Foundation‘s ‘How to be a Chef’ programme as they prepare a midsummer feast, bursting with the flavours of the South West in June.
- Cook with Summer Squashes with Romy Gill – Romy Gill MBE grew up Indian, where vegetables, lentils and pulses play a very huge part in meals. Whether as a main meal or as a side, it is as important to offer a vegetarian dish as it is to serve meat. Join Romy as she shows us how to cook with summer squashes in three different ways.
- Sourdough Baking with Pistrina Sourdough Bakery – Charlie Johnston, founder of Pistrina Sourdough Bakery, takes you through the sourdough bakers process step by step, debunking the myth that it is too complex for the home baker. Learn the importance of fermenting grain and the benefits it has on your gut health and micro biome.
- Cooking at Home with Josh Eggleton – Join Josh Eggleton, owner/chef patron of the Michelin-starred Pony & Trap in Chew Magna, founder of Salt & Malt, co-owner of The Kensington Arms and The Bristol Beer Factory, and co-founder of Eat Drink Bristol Fashion (which owns Yurt Lush) and the Bib Gourmand-awarded Root.
- Trendy Afternoon Tea with Bake Off’s Briony May – After years of baking at home and cultivating her creativity and skill, Briony first came to the public’s attention as she launched onto your screens for 9 stressful weeks in the 2018 season of The Great British Bake Off. Progressing through the competition to the semi-finals, Briony’s humour and warmth, coupled with her resilience and ingenuity, saw her become a firm favourite with the audience. Briony brings the latest baking trends to life in this demo – think geode biscuits, painted buttercream cakes, elegant number cakes and more!
- June Based Wild Delights with Liz Knight – June is the height of the hay harvest, and in rural parts the air is full of the sweet scent of drying grasses and clover. Wild Food cook Liz Knight of Forage Fine Foods will show you how to use clover and other meadow aromatics in sweet & savoury dishes, capturing the most delicious flavours of the summer.
- Charred – Vegetarian BBQ and Grilling with Genevieve Taylor – Live fire and BBQ expert Genevieve Taylor is the author of nine cookery books including The Ultimate Wood-fired Oven Cook book and Master Chef Street Food of the World. Her next book, Charred, on the delights of vegetarian BBQ, will be published by Quadrille in May 2019. A proud omnivore, Genevieve is on a mission to prove that great BBQ isn’t just about Man vs. Meat.
- No-Fuss Veggie and Vegan Meals with Elly Pear – Elly Curshen (Elly Pear) demonstrates recipes from her newest book, Green: Veggie and Vegan Meals for No-Fuss Weeks and Relaxed Weekends (published in May 2019) which includes over 100 veggie and vegan recipes. Book signing to follow.
- Hunny Cakes and Winnie-the-Pooh Cakes with Kate Young – Kate Young is an award-winning food writer and cook. A dedicated bookworm, Kate’s reading inspires her in the kitchen. After mastering the treacle tart from Harry Potter, Kate started blogging about her creations and was named Blogger of the Year in 2017 by the Guild of Food Writers. Her first book, The Little Library Cookbook, was shortlisted for the Fortnum & Mason’s debut food book award and won a World Gourmand food writing award. Kate writes about food and books for various publications in the UK. Originally from Australia, Kate now lives in the English countryside. This is a family-friendly demo.
- The Summer Pulse: Sprouted, Millked, Fermented and Whole with Jenny Chandler and Nick Saltmarsh – Forget wintery soups and stews, pulses have so much to offer in the warmer months too. Nick Saltmarsh of Hodmedods and food writer Jenny Chandler (latest book Super Pulses) celebrate the infinitely versatile family of peas, beans and lentils in a demo using a variety of cooked, sprouted, fermented and milled British pulses. Kicking off with a seasonal salad using red haricots, sprouted lentils, fresh beans and peas and a magic fermented fava dressing, you’ll get plenty of tips on how to source, prepare, cook and enjoy pulses in myriad dishes.
- Oyster Culture and Mixology Demo with Katy Davidson – The Oyster Lady, Katy Davidson brings you a vitalising and exotic Oyster Mixology Demonstration. Pisco is an artisanal spirit from the vineyards of Peru, centuries old in the making. Pisco is having a renaissance, and having recently visited the Pisco vineyards and distilleries of Peru, Katy is here to share what she has learnt and show how well Pisco matches with beautiful fresh seafood.
- Cabrito – A Demo With James Whetlor – Cabrito‘s mission is to put all billy goats born in to the dairy industry into the meat industry. Ex-chef James Whetlor knew he could do something about the plight of the male billy goats, who are historically euthanised at birth in the dairy industry. Calling on his 10 years of chef experience and contacts in London James began working with goat dairies to supply restaurants. James is International Director of Goatober working with partners in America, Europe and Australia and is consultant for the European ‘Food Heroes’ project, which aims to end food waste in farming across the EU. James’ first book GOAT: Cooking and Eating has been widely acclaimed as genre-defining and is nominated for a James Beard award 2019.