There 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.
See who is taking part below…
Marcus McGuinness – The Greenway Hotel and Spa
Head chef Marcus McGuinness, who cites Gus Ashenford, David Everitt-Matthais and Claude Bosi as his biggest inspirations as chefs that he has worked alongside, focuses on big flavours and advocates substance over style (though his dish presentation is simply beautiful).
Marcus’s menus include starter dishes such as terrine of confit chicken & ham, I.P.A, pickled raisins and brioche; mains of poached & roasted hake, hispi cabbage, confit lemon & mussels and delicious desserts including passion fruit parfait, white chocolate & hazelnut.
Russell Hunt – King’s Head Hotel
Head Chef Russell Hunt and his team are passionate about all things local and work with a range of fabulous suppliers to lovingly create a menu that is full of heritage and provenance. Food at the King’s Head is modern British dining at its best, using fresh premium local products that reflect the changing seasons.
Nik 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.
Neil Johnson – The Golden Cross
Neil says: “I don’t want to use the cliché ‘fresh, local and seasonal’ but it’s true. It’s good, honest food. I don’t think you should mess around too much with it. Cook great ingredients well and it will look after itself. I did the fine dining at Bibury Court: dehydrated, deconstructed, you name it, gels foams, and I enjoyed it. We tried things that were amazing, others that were revolting. But I wanted to get back to something simpler.”
David Kelman – Old Swan and Mill Minster Lovell
David joined as head chef in November 2016. We can expect fresh local ingredients from a menu that is seasonal and food which is simple, hearty and flavoursome.
Mark and Sue Stinchcombe – Eckington Manor
BBC Masterchef Professional winner, Mark Stinchcombe, is one half of the culinary couple behind the extraordinary Eckington Manor food offering.
Mark’s love of food began while he was still at school and he entered the kitchens of the acclaimed Royal Crescent in Bath, on work experience at only 16 years of age.
Mark met his future wife and co-chef, Sue, while at Le Champignon Sauvage and together they travelled to Australia, Thailand and New Zealand, on a gastronomic culinary adventure.
Sue has also appeared on staple foodie viewing including the Great British Menu, Britain’s Best Dish and Hairy Bikers.
Together, Mark and Sue excite guests and visitors with their seasonal menus and recipes developed using produce from Eckington Manor’s award winning farm, orchard, vegetable and herb gardens.
Gareth Fulford – Purslane Restaurant
Gareth was crowned Chef of the Year in the 2016 Taste of Gloucestershire Food and Farming Awards.
Purslane is a small, independent family-run restaurant in the heart of Cheltenham which specialises in the freshest, sustainably-caught seafood from British waters combined with the best local, seasonal produce the Cotswolds has to offer. The fish used is sourced from small, inshore day-boat fishermen who use handlines and nets off the coast of Cornwall. They don’t damage the seabed by trawling and they land their fish on the same day it’s caught so it can be fresh on the plate the very next day.
Pamela Chen-Moore – ChenMoore Chopsticks
Pamela runs ChenMoore Chopsticks – cookery classes to suit all skill levels.
Born in Taiwan, Pamela moved to Gloucestershire almost 30 years ago after she met and married an Englishman.
She started ChenMoore Chopsticks to share her knowledge, skills and enthusiasm for oriental food, and to show people of all ages that it really is one of the simplest and quickest cuisines to pick up.
Wayne Sullivan – Old Stocks Inn
A finalist on 2016’s BBC Masterchef Professional, Head Chef Wayne says the simplicity of his cooking is what makes it stands out. Lots of chefs will try and put as many flavours on a plate as possible, and you can only taste a little bit of this, or a little bit of that. However, he tries to choose four or five core flavours that work in harmony with each other.
David Witnall – Jesse’s
David has been Head Chef at Jesse’s in Cirencester since 2013, having joined in 2009. He has continued to showcase his flair and attention to detail with a contemporary take on British classics. Key to the restaurant’s success is the dedicated sourcing of the finest seasonal foods from the south west of England. Meat comes from the renowned Jesse Smith butcher situated at the front of the restaurant and fish and seafood are delivered daily from Cornwall.