North Norfolk Food and Drink Festival Cookery Theatre kindly sponsored by Arthur Howell.
Our exciting programme of cookery demonstrations is back for another year in the beautiful
hexagonal tent. Eminent North Norfolk chefs will be sharing their culinary
secrets and talking you through their dishes.
Saturday, September 4
11am – Edward Barker, head chef at The Hoste Arms, Burnham Market, prepares saddle of rabbit
11.45am – David Mead, head chef at The Lifeboat Inn, Thornham, prepares roasted cod
12:30pm – Stephanie and Matt Brown of the Wild Knight Distillery in West Norfolk talk about their new cocktail range
1.15pm – Wells butcher Arthur Howell and Chris Coubrough of The Crown Hotel in Wells champion local meat
2pm – Sarah Savage of Essence Foods and the Old Dairy in Stanfield uses Montys Mustard to produce a chocolate cake and biscuits
2.45pm – Martyn Davey of Nutured in Norfolk and Ben Keeley of Barsbys Produce talk micro herbs, edible flowers and sea veggies
Sunday, September 5
10.15am – Michelle Ward of Two Magpies Bakery in Holt prepares macarons
11am – Sam Bagge of Walsingham Farms Shop uses Sharrington fruits and a Whin Hill perry to create a seasonal dessert
11:45am – Fran Hartshorne, head chef at The White Horse in Brancaster Staithe, prepares lobster risotto
12:30pm – Michael Chamberlain, head chef of The Victoria Inn at Holkham, uses Estate venison
1.15pm – Wells butcher Arthur Howell and Chris Coubrough of The Crown Hotel in Wells celebrate local meat
2pm – Dale Smith, head chef of The Dabbling Duck at Great Massingham, prepares duck yakitori – and a cocktail
2.45pm – Candi Robertson of Candi’s Chutney uses her range of chutney in three family dishes
Please note the line up is subject to change.