Celebrity Chef: James Tanner

When James Tanner became the latest recruit to the ever-popular TV series Ready Steady Cook (BBC1) the show drew in close to 3 million viewers per episode. Since then he has appeared on Step up to the Plate, Saturday Kitchen (BBC1), Something for the Weekend, Put Your Menu Where Your Mouth Is, Take on the Takeaway (BBC 2), Country House Sunday (ITV), Munch Box (CITV), Winner Winner School Dinner (CBBC) and is a currently resident chef on Lorraine (ITV).

2010 saw James’ career soar, with his own range of products with Matalan incorporating everything from cookware to kitchen textiles with a new range hitting the shops in 2011. Previously, he was a regular co-presenter for Great Food Live for UKTV Food. James and his brother Chris filmed their own 15 part series The Tanner Brothers, broadcast on the Carlton South West region in December 2003, and repeated on Great Food Live in 2004 and on UKTV Style.

James is regularly asked to work with top brands; he was the face of Blossom Hill’s Summer 2012 campaign, and in Autumn 2012 launched the new range of Heinz soups with a series of soup-inspired recipes. In 2013 he worked with Flora Buttery, and in October 2015 became chef ambassador for Coup de pates UK.

In 1999, aged 23, James and his brother Chris realised their boyhood dream and opened Tanners Restaurant in Plymouth. This was the perfect opportunity to put into practice their excellent Roux Brothers training. It was voted AA Awards – Best Restaurant in the UK 2007/8 and continued to be hugely successful until the brothers decided to sell it in 2014 to focus on their other businesses. James and Chris now have The Barbican Kitchen in Plymouth which they opened in 2006, The Catch in Looe – winning ‘Best Newcomer’ in the National Fish and Chip Awards 2016, and The Kentish Hare in Bidborough, Kent, which opened in May 2014 and within 8 months was listed in the Michelin pub guide, awarded 2 AA rosettes, and won the Top 50 Gastropub Awards ‘One to Watch’ award in 2015 and ‘Newcomer of the Year’ in 2016.

James is a regular at food festivals up and down the country and in 2014 began work as the newly appointed Chef Director of Salon Culinaire at the Hotelympia show. He is also the chairman of judges for The Nestlé Professional Toque d’Or, an annual competition for young catering students.
He is passionate about using local, seasonable and sustainable produce of excellent quality. James was involved in the first Red Tractor Week, supporting farmers, processors, retailers and distributors who work together to maintain and raise production standards, and in May 2015 hosted the Western Daily Press Food and Farming Awards.

James’ books include For Chocolate Lovers, and Ice Cream co-written with his brother Chris, and his first solo book, James Tanner Takes 5: Delicious Dishes Using Just 5 Ingredients. His second book, ‘Old Favourites, New Twists – 100 classic recipes with a difference’ was published 11th July 2013 by Kyle Cathie.

On Sunday we are delighted to welcome James Tanner to The Stoves Cookery Theatre.

You can also watch Celebrity Chef, Paul Rankin at the Theatre Kitchen on Monday 27th August.

Celebrity Chef: Paul Rankin

Paul Rankin changed the face of culinary Northern Ireland when he opened Roscoff, the restaurant that was to become the first to win a Michelin Star in the country. Soon after opening, it became the favourite meeting place for the Belfast business and arts community, and people travelled from Dublin simply to experience what was considered to be the best cooking in Northern Ireland at the time.

Paul is best known for being one of the longest standing and most successful chefs on Ready Steady Cook which regularly pulled in nearly 3 million viewers. Since 2011 Paul has presented three series of Paul and Nick’s Big Food Trip, with fellow chef Nick Nairn, traveling around the coasts of Northern Ireland and Scotland by boat to explore their Ulster-Scots culinary heritage. The third series was filmed in the USA, following the trail of Ulster-Scots settlers who sailed to the New World three hundred years ago. Paul and Nick’s Big American Food Trip was shown on UTV and STV in 2015 as well as internationally including on Asian Food Channel and Canada’s GustoTV. Series 4 is aired in March 2016 on UTV in Northern Ireland and STV in Scotland.

He has also appeared on Step up to the Plate (BBC1), Local Food Heroes (UKTV), Saturday Kitchen (BBC1), Ten Mile Menu (ITV1), and Celebrity X Factor (ITV1) as one of ‘The Chefs’; the group were so popular that they made it to the final stages of the competition. Paul has had several of his own series, including The Rankin Challenge, which won two coveted Glenfiddich awards, and Gourmet Ireland (BBC1) which was also transmitted on the PBS network in the USA and the accompanying book was published by KQED (USA). The series has also been sold to SBS in Australia, TVB in Hong Kong, TVNZ Pacific and TV2 in New Zealand, and CBET Windsor in Canada. In 2013 Paul appeared in Chefs: Put Your Menu Where Your Mouth Is, and on BBC One’s Pointless Celebrities in 2014 and 2015. In 2014 he appeared in three episodes of Win It Cook It on Channel 4, and as a panellist on BBC Two’s The Great British Bake Off: An Extra Slice. He is a regular guest chef on BBC One’s Saturday Kitchen.

As a successful cookery author, Paul’s books include New Irish Cookery, Dublin Dining, Hot Food, Gourmet Ireland, and Gourmet Ireland Two, as well as contributions to books for BBC programmes Ready Steady Cook, and Saturday Kitchen.

In 2005 he was asked to overhaul the menus at a Belfast care home for the elderly and his enthusiasm for this cause has led to him addressing conferences and events for care industry professionals and a Tonight with Trevor McDonald special programme for ITV1 in which Paul was heavily featured. Paul is an ambassador and consultant for Sodexo’s education programme, inspiring healthy eating and cookery skills among children in UK schools.

Paul has a range of traditional Irish breads ‘Rankin Selection’ www.rankinselection.com, launched in 2002 through a partnership with Irwin’s Bakery. The phenomenal success of the breads in UK supermarkets inspired Paul to develop the brand further, and in 2004 he launched an Irish sausage range, expanding it with partner company Finnebrogue in 2009, and winning a Great Taste Gold award in 2010.

Watch Paul at The Stoves Cookery Theatre on Monday 27th August.

You can also watch Celebrity Chef, James Tanner at the Theatre Kitchen on Sunday 26th August.

Food and Drink Stalls

The Buttermarket and Cornhill will host an extensive selection of food and drink stalls from local businesses and producers. 

Farmers Market

A broad selection of top quality produce reflecting the wealth of food that is farmed, grown and produced in East Anglia.

The Northgate Cookery Demonstration

Grieg Young is the Head Chef The Northgate here in Bury who is building a fabulous reputation for truly celebrating the best of East Anglian provenance. His recently launched Taste of East Anglia menu – a 5 or 7 course culinary tour of the region has caught the eye of food lovers far and wide who have delighted in sampling some of the regions best produce; all created with the most wonderful passion and creativity from Grieg and his team.

Alongside Grieg today is Phil Skinner , previously head chef at The Packhorse, now Group food manager for the Chestnut Group.

Today our culinary tour starts in Blythburgh with a delicious pork loin accompanied by an exciting sounding vegan black pudding, glazed carrots, charred Hispi cabbage.

This is followed by White chocolate ganache, preserved elderberries, raspberries

The Chestnut Group, a growing family of country & coastal inns, set in the heart of East Anglia was founded in 2012 by Philip Turner.

The Chestnut Group believes the beauty of the country and coast; the quality and variety of the local produce; the richness of the history, culture and activities; and the warmth of the people, make East Anglia a must-visit area of the country.

They seek to be charming hosts, who provide a warm welcome and love to entertain guests by bringing to life the wonderful ingredients that make up East Anglia. Their knowledge and passion for the local area is infectious.

The group now has 7 properties across the region from Grantchester outside Cambridge to Dunwich on the Suffolk coast all of which truly focus on celebrating all their local area has to offer.

No.4 Restaurant & Bar Cookery Demonstration

Dish being cooked: Teriyaki Rice Bowl

Chef Alex Rotherham has been the Head Chef at No.4 for 6 years and has a wealth of cuisine experience having previously worked in kitchens in Canada and across the United States and England.

Alex has chosen to make No.4’s popular Teriyaki Rice Bowl today.

The dish consists of sauteed mixed vegetables, spicy yoghurt, and red cabbage coleslaw – served on boiled rice and is a firm favourite with customers.

No.4’s menu is passionately created by the restaurant’s Canadian Red Seal certified chef – Alex Rotherham. Alex, born and raised in Vancouver, specialises in Canadian West Coast cuisine blending foods from around the world to create an eclectic range of culinary delights. They use local meats and sustainable seafood and their breads are made by a local artisan baker, exclusively for No.4.

Teriyaki Rice Bowl
Prepares 4 portions

Ingredients Weight/Measure
Oil, Rapeseed Light 4 oz

Fresh Ginger, Minced 1 teaspoon
Fine Bean, Blanched 8 oz
Red, Peppers, Julienne 4 oz
Red Onions, Julienne 4 oz
Water Chestnuts, sliced 4 oz
Portobello Mushroom, Roasted and Sliced 4 oz

Jasmine Tea 1 cup
Demerara ¼ cup

Soy Sauce (Gluten Free) 1/2 cup
Corn flour 2 teaspoons

Spring Onions, Bias Cut 1 oz
Mixed Seeds (sunflower, pumpkin, sesame, as needed
rapeseed, hemp and linseed)

-Heat oil in sauté pan.
-Add all vegetables and sauté for 1-2 minutes.
-Add the jasmine tea and demerara.
-Mix soy sauce and corn flour into a slurry.
-Whisk slurry into dish.
-Place rice in centre of 4 bowls.
-Pour sauce and vegetables evenly over rice.
-Place yoghurt over vegetables in centre.
-Top yoghurt with coleslaw.
-Sprinkle seeds and spring onions over entire dish.

Casa Cookery Demonstration

Maria Broadbent, owner of Casa, will provide a cookery demonstration at 2.00pm

CASA
Restaurant | Bar | Venue

Rebranded for 2018

Specialise in Tapas and Meze

Sharing food – but will always happily create menus in more traditional formats for group bookings.

Wine, gin and food pairing ideas always available

Appeals to foodies and anyone who appreciates fresh food that is freshly prepared and cooked to order. We do not buy things in ready-made.

98% of the menu is gluten free and there are a mass of vegan, dairy free and vegetarian options.

Demonstration:
Canapés instead of starters
Courgette Polpette
Garlic flatbread with beetroot hummus
Sausages with honey and mustard

Salmon or tofu en Papilotte
Baked Halloumi with salmoriglio
Roasted lemon potatoes
Green vegetables

Lemon Possett and Poppy Seed Shortbread Vegan cheese cake

Drinks
Mojito

Effortless Entertaining – Tricks of the Trade

I cannot remember a time when I couldn’t cook. My friends and family for years said open a restaurant – it was a dream from the age of 17. However – being able to cook and understanding how a commercial kitchen runs are totally different things.

The session on Monday will be me sharing all the tricks of the trade (that I have learned over the past 5 years) that allow us as chefs to feed over a 100 people in an evening to help you feed your 6 or more dinner guests without breaking a sweat!

It will also cover hints on preventing food waste by using commercial kitchen methods in your domestic kitchen.

Prepping in advance – what will and what won’t
Stopping food drying out
Presentation/portioning
Choosing a menu – style and content
Drinks organisation and planning

Maison Bleue Cookery Demonstration

Award-winning chef patron Pascal Canevet from Maison Bleue demonstrating a delicious recipe for stuffed saddle lamb.

…he is joined by organic lamb farmer Jon Pawsey as Pascals guest.

Organic Lamb from Shimpling Park Farm –

1 saddle of lamb
1 egg white
100g lamb trimmings
100ml whipping cream

Multi award winning Pascal serves a spectacle of seasonal dishes, meat, fish, vegetarian and superb puddings, including updated renditions of French classics as his signature dish.

Quality and creativity are the hallmarks of Pascal’s menu including fresh prime ingredients embellished with an innovative twist that enhances the flavours. A champion of locally grown produce Pascal inherited his love of ‘home grown’ produce from his mother Lea Canevet.

When choosing ingredients for Maison Bleue owner-chef Pascal takes time to ensure he knows the provenance, from farm to plate. He takes time to visit farms and get to know his suppliers; many now good friends.

Pascal is involved with local schools:
It’s incredibly important to help future generations understand sustainability and seasonality. Flavour is the key to good nutrition, we need to experience the real delicate flavour of fresh, natural produce, we need to engage our senses, smell, touch and taste”

His recipes can be found in Suffolk Feast cookbook on sale at Maison Bleue.

The LP Cocktail Demonstration

The LP is an independent bar, restaurant and nightclub in the Town Centre. It has been open since 2010 serving fresh food, pizzas, panini, snacks, drinks, coffees alcohol and cocktails. We host birthday parties, functions and dance events for ages 5 years +

We are making 3 cocktails and 1 ‘mocktail’

1 of the cocktails will be a layered shot (B52,3,4 & 5)

1 cocktail is an LP creation ‘SloeTea’ (Elderflower, Sloe Gin & Chamomile based)

1 cocktail is a technically demanding and involves Chocolate

1 Mocktail will be based on Watermelon and Fruit

Bury St Edmunds Farmer’s Club Cookery Demonstration

There will be one final cookery demonstration at 4.00pm from the Bury St Edmunds Farmers Club.

The Beach

Once again the Our Bury St Edmunds beach will be back in town. Make sure you pop along to Charter Square to enjoy the gorgeous sun and golden sand. Who needs the Algarve when you have Bury St Edmunds!

Mini-Farm

The ever popular mini-farm is back featuring pygmy goats, miniature pigs, an alpaca, a miniature horse, and lots more, which will all be found on Abbeygate Street.

Punch & Judy Show

Don’t miss the classic Punch & Judy show at the Our Bury St Edmunds beach in the arc Shopping Centre. It will keep the little one’s laughing for the whole day!

Icing on the Cake!

Budding chefs of the future will find an opportunity to try out their creative skills at the Food and Drink Festival with children’s workshops in cake-decorating.

Street Entertainment

Throughout the Festival there will be a balloon modeller, stilt walker and magician to keep the little one’s amused. 

They will be across the town so make sure you keep your eye out for them!

Icing on the Cake!

Budding chefs of the future will find an opportunity to try out their creative skills at the Food and Drink Festival with children’s workshops in cake-decorating.

Street Entertainment

Throughout the Festival there will be a balloon modeller, stilt walker and magician to keep the little one’s amused. 

They will be across the town so make sure you keep your eye out for them!

Fairground Rides

Make sure you head to the arc Shopping Centre to make the most of the helter skelter and children’s roundabouts. 

Fairground Rides