Food Festival

general5There is a delicious selection on offer at this year’s Show. Over 50 producers will be featured in the Food Hall selling some delicious offerings such as cheese, charcuterie, relishes and cakes.

Three catering areas will be jampacked with mouthwatering picnic food including a new street food area.

Our very special Cookery Theatre is back with chefs from hotels and restaurants all over the Cotswolds demonstrating some delicious dishes for you to try.

lsm-nikchappell-02Nik Chappell – The Slaughters Manor

The more creative chefs are often credited with serving up ‘pictures on plates’ but Nik Chappell is better placed than many of his contemporaries as he started out as an artist.

Born and bred in Doncaster, South Yorkshire, he studied fine art at the university of Derby and a career in art was the original plan – until his passion for cooking got the better of him. Whilst working at local pubs, Nik began to fall in love with food and so a career in the kitchen beckoned.

Having previously held Head Chef positions at restaurants including L’Ortolan, Mallory Court and The Tudor Room, Nik has won accolades including four AA rosettes during his time at L’Ortolan and enjoys a reputation for creating exciting and expertly executed fine dining menus.

Ales Maurer – The Lygon Arms

The Lygon Bar & Grill’s head chef Ales Maurer, who trained in Prague, uses the very best seasonal produce from trusted suppliers. Dining at The Lygon Arms is a typical Cotswolds celebration of local food and drink. Each menu is carefully crafted using locally sourced, fresh produce.

Michael Pearson – The Lygon Arms

Brand new to our Cookery Theatre (and for over 18s only), we have a mixologist! That’s a cocktail maker to you and me!

Michael will be demonstrating three cocktails: Elderflower Mojito, 3 Citrus Margarita (frozen) and Toasted Hazelnut Espresso Martini. Cheers!

David Williams – Ellenborough Park

Run by Executive Chef, David Williams, the kitchen and front of house teams at Ellenborough Park work extremely hard to ensure that each experience is unforgettable. David holds over 25 years experience in the industry and has worked alongside both Gordon Ramsay and Heston Blumenthal. Each dish that comes out of the kitchen encapsulates its very own unique blend of seasonal flavours and colours, created to impress all

David Kelman – Cowley Manor

David was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales. A Welshman born and bred, growing up in those lush valleys had a profound effect on him helping him to gain a keen understanding of how to combine the best of British produce.

He has brought this understanding to the beautiful Cowley Manor with  ingredient driven dishes with a focus on sustainability and innovation. His food is a celebration of the UK’s eclectic culinary influences.

Nick Galer – The Miller of Mansfield

Award winning food and produce provenance, Nick Galer (former team member of Heston Blumenthal’s The Fat Duck Group), will be bringing his take on elegant food using the finest quality ingredients and giving the ultimate respect to the raw product.

Chef Aziz and Chef Taj – Prithvi

Prithvi, “Earth or Mother Earth, in the ancient Sanskrit”, where mouth-watering food and an attention to detail is second to none.

Prithvi opened its doors in February 2012 – ordinary and inexperienced. With the will to do extraordinary things in Cheltenham and in less than two years, we have surpassed even our own imaginations. We are delighted that our beloved guests – our friends, have brought us here today.

Philip Mayo – The Wild Beer at Jessops House

Philip is a sous chef at the venue in Cheltenham, having been working as a chef for over seven years.

He uses the skills he’s learnt from working in kitchens from fine dining at the White Spoon to gastro pubs like The Kilcot Inn in the Forest of Dean, producing stylish food with bags of flavour!

He takes inspiration from all over the world in his menu and uses Argan Oil from The Taste of Argan Oil in his dishes.