NEW for this year, stop by the Country Living Kitchen and our team of cooking professionals will show you how to cook, bake, roast and become an all-round cooking extraordinaire. Listen to advice and tips from the professionals with our themed cooking demos and get involved with Chefs Table Workshops throughout the day.
The Country Living Kitchen is sponsored by Stoves.
Please note schedule is subject to change.
Gower Cottage Brownies
Gower Cottage Chocolate Brownies
28 APR - 10:30 - 11:0030 APR - 12:00 - 12:4527 APR - 15:30 - 16:15
As a mum to 2 small boys Kate has created the epitome of a Cottage Industry. Kate started selling her Brownies in the local village shop in 2007 where they rapidly became a favourite with both locals and tourists. Now Kate's multi award winning Brownies are sold in their thousands across the UK.
Get Involved! Chef's Table Workshop
30 APR - 10:30 - 11:0027 APR - 11:15 - 11:4529 APR - 11:15 - 11:4527 APR - 13:00 - 13:3029 APR - 13:00 - 13:3027 APR - 14:45 - 15:1529 APR - 14:45 - 15:15
Get involved in some hands-on sessions with expert advice from the Country Living Kitchen's resident chef Marie-Clare James plus special guests. Marie-Clare will be showing you how to whip up a Lentil and Feta Salad, how to get saucy with your BBQ and spice up your life with Salsas. Workshops will be for a maximum of 12 participants, first-come first-served.
Annie Morris & Jonny Shimmin
28 APR - 11:15 - 11:45
Spoon Cereals launched as London’s first breakfast cereal pop-up at a small food fair in September 2013. The founders are sister and brother-in-law, Annie and Jonny, who spent their days making homemade granolas. They served them with a menu of fresh toppings at food markets, music festivals and train stations. The excitement surrounding this new concept and the granola they were making gave them the confidence to appear on the BBC TV programme, Dragons’ Den. Annie and Jonny know just what it takes to provide everyone with a better breakfast and a good reason to jump out of bed in the morning and will show you how.
30 APR - 11:15 - 11:45
Fran McElwaine is a certified nutrition and wellness coach and the founder of Pruv Wellness. Fran started Pruv Wellness in 2016 after transforming her own health and retraining in holistic nutrition to help clients (mostly women over the age of 40) to lose weight, regain lost energy levels, balance hormones and boost their immunity using food as medicine. Fran works with her clients on a individual basis creating bespoke nutritional programmes that will work specifically for them. She doesn't advocate a particular style of eating and won't automatically exclude certain food groups, as each person is unique. Instead, she focuses on real foods and natural ingredients that the body recognises and knows what to do with. A self-confessed foodie, Fran enjoys good food as much as good health, so clients can be assured that her recipes are all easy and delicious.
The Crown at Bray
Matt Larcombe, The Crown at Bray
27 APR - 12:00 - 12:45
Head Chef at Heston Blumenthal's The Crown at Bray
, Matt Larcombe, started his career in the kitchen at the age of sixteen, and has been passionate about cooking for as long as he can remember. He grew up in Yorkshire, and one of his earliest memories is of being in the kitchen with his mother and making Yorkshire puddings. Although the pub is part of Heston's Fat Duck group, the menu steers away from the fantastical creations the he is famous for, but nevertheless the same meticulous care goes into creating and tweaking each seemingly simple dish on the menu. Matt will be showing you how to make one of these dishes at home.
The Pudding Fairy
28 APR - 12:00 - 12:45
Laure is a French-English "Franglaise" artisan cake maker for weddings, celebrations and corporate events. She specialise in cakes inspired by finest French patisserie recipes, and chocolate work.
29 APR - 12:00 - 12:4529 APR - 15:30 - 16:15
is a rare gem of a chef – quiet, self-effacing and genuinely talented. Over the last 30 years he has cooked in kitchens across Britain, Australia and France. His approach to cooking is simple but meticulously executed: use the very best of what the land has to offer when it's at its best. Peter's passion and excitement for flavour is infectious and clear in every mouthful of his food.
Cidre & Calvados Food Pairing
28 APR - 13:00 - 13:3030 APR - 13:00 - 13:30
The Hinds Head
Janos Veres, Head Chef at The Hinds Head
27 APR - 13:45 - 14:30
Janos Veres is Head Chef at Heston Blumenthal’s Michelin starred restaurant, The Hinds Head
in Bray, which was awarded a Michelin star in 2012. Janos grew up in the southern Hungarian city of Szeged, where his family owned a number of local restaurants. Immersed in the industry from an early age, Janos developed a strong passion for good quality local produce and seasonal ingredients. He has spent time travelling extensively around the world including a year spent living in Thailand, absorbing the ingredients and cuisines from the different regions. Janos joined The Hinds Head team in 2010 and was appointed Head Chef in 2014.
Citrus, Catherine Phipps
28 APR - 13:45 - 14:30
For food writer Catherine Phipps, the romance of citrus is wrapped up in the seasons; invoking memories of warm mandarin syrups on drizzle cakes in winter to the sherberty lemon verbena punctuating mousses in summer. From Seville oranges to yuzu, bergamot to pomela, Catherine has explored every corner of the citrus family to uncover exciting savoury and sweet notes to add to your cooking and transform everyday dishes.
Maureen Suan Neo
Nonya Secrets Sambal Chicken Curry
29 APR - 13:45 - 14:30
Sambal is a Malay term meaning a spicy sauce mix. This recipe is Maureen's family favourite and has been handed down from her Nonya grandmother, the direct descendants from the intermarriage of Chinese settlers to the indigenous Malay in South East Asia. It used to be a closely guarded family secret recipe but Maureen would love to share it with you. She has even begun bottling this sauce so that you can easily create this dish at home with minimal effort. The sauce itself is very versatile and you could substitute chicken for any other meat, fish or vegetables.
Maureen Suan Neo grew up in Singapore, where her mother imparted a full repertoire of traditional, Nonya recipes. After running five successful restaurants in London during the 80's and 90's, Maureen has developed Nonya Secrets
– a classic range of South East Asian cooking sauces available through leading retailers, events and online.
Laure Valiquette- Talbot
Konditor & Cook
Lemon and Blueberry Baked Cheesecake & Lime and Coconut Financiers
30 APR - 13:45 - 14:3028 APR - 15:30 - 16:15
Laure Valiquette-Talbot will show you how to make Konditor & Cook's Lemon and Blueberry Baked Cheesecake with a Lemon Curd Topping AND Lime and Coconut Financiers!
Konditor & Cook
is particularly well known for our extensive range of brownies and legendary chocolate & vanilla Curly Whirly cake, as well as products such as gingerbread people and signature Magic Cakes which reflect our humorous take on the daily bake.
Laure Valiquette- Talbot
Konditor & Cook
Konditor & Cook Icing Workshop
28 APR - 14:45 - 15:1530 APR - 14:45 - 15:15
Join Laure, cake school teacher at Konditor & Cook, as she teaches you how to ice a cake like a professional!
Workshop will be for a small group of 12, first-come first-served.