Country Living Kitchen - sponsored by Stoves

In the CL Kitchen, sponsored by Stoves, we bring together some of the country’s finest food and drink producers for our visitors to enjoy during the Country Living Fairs. The CL Kitchen, sponsored by Stoves, is the perfect place to pick up some tips and tricks from our team of cooking professionals and learn how to make delicious and creative seasonal recipes to impress family and friends with this festive season. 

Find the timetable for the Harrogate Christmas Fair 2019 below.

David Atherton, Winner of the Great British Bake Off

After winning one of the nation’s most loved shows, David will be bringing his show-stopping detail and impressive baking skills to the Harrogate Convention Centre on Friday 6 December. He will be treating visitors to a festive cooking demonstration while taking questions from the audience about his baking journey.

David (36), who works as a health adviser in London, was crowned the Channel 4 winner in October, after being regularly commended for his bread making skills and robust flavours.

Growing up in Whitby, he was inspired by his mother – a keen baker who always cooked from scratch. David is looking forward to sharing his top tips for the perfect Christmas treat with visitors at the fair which arrived in Harrogate on 5 November.

“I’ve always been a huge fan of the Bake Off and it has always been such a dream of mine to be involved. I was unimaginably thrilled to have won the show, it was a fantastic experience that allowed me to grow as a baker.

“Life has been so exciting since the programme ended – it’s been amazing to meet fans of the show and share my experience. I’ve always loved the Country Living brand and it’s a real honour for me to host a demonstration at the fair and I hope my yuletide take on a festive classic will go down a treat!”


Joe Hurd

Session Title: Cooking up dishes from the latest edition of Country Living Magazine and Good Housekeeping Magazine.

Built in Yorkshire from Italian parts – TV Chef and Presenter Joe Hurd defines himself as a ‘blue collar cook’, your average Joe who isn’t afraid to serve you a dish made from the ingredients found at his local garage, believing with the right attitude learnt from his Italian heritage, good food can come from anywhere. Joe grew up spending long summers with his Italian family in Calabria, where his passion for food was born and where he learnt the traditions that continue to inspire and influence his cooking and dishes today.

Earning his stripes both in the kitchen and in front of the camera, over the years Joe has worked in restaurants alongside chefs including Francesco Mazzei, Claude Bosi and Jose Pizarro, and presented on some of the most popular shows on TV. Joe has established himself as a regular chef/presenter on BBC Ones flagship food show “Saturday Kitchen” alongside appearing on the Travel Channel, Channel 5, ITV and Discovery. Joe is well known across the live circuit too, with regular appearances at Chris Evans’s Carfest, BBC Good Food show, Historic Royal Palaces, Jimmys Farm, Aldeburgh and Taste of London to name a few.


Andrew Williams - Riso Gallo, Young Risotto Chef Of the Year, 2019

Session Title: The Perfect Festive Risotto

Andrew Williams won Riso Gallo’s “Young Risotto Chef of the Year” in 2019. He‘s a 21-year-old chef and final year Biology Student at the University of Liverpool. For the past 5 years he has worked at Salthouse Bacaro, Liverpool, producing an eclectic mix of Venetian inspired small plate dining. With a strong belief in the values of true Italian cooking using quality seasonal ingredients he will demonstrate how to produce a creamy, fulfilling, and warming risotto for you to enjoy through the cold winter months.


Zoe Anderson, pastry chef, Tiers of Joy Patisserie

Session Title: Christmas Macaron Masterclass
A speedy guide to making macarons and how to decorate them to a Christmas theme

Macarons are renowned for being incredibly tricky to master; here Zoe will demonstrate how to make a basic macaron recipe and have handy hints and tips to guarantee a successful batch of macarons when baked at home, which can then be decorated to a Christmassy theme. Zoe will then demonstrate some fun ways to decorate them.

Session Title: How to make the perfect chocolate covered cinder toffee

Zoe will demonstrate how to make cinder toffee and have handy hints and tips on how to get that distinctive ‘crunchie’ appearance, she will then cover the cinder toffee in tempered milk chocolate and explain the science of chocolate tempering and why that is the best way to decorate your treats if you want it to stay lovely and shiny as a gift for Christmas.





Paul Kelly, KellyBronze Turkey Masterclass

Session Title: KellyBronze turkey masterclass by Paul Kelly

Turkey masterclass covering the history of the turkey, what to look for when buying a Christmas turkey, how to prepare for cooking, how to cook, how to carve and leftover recipes.

Lisa Shepherd & Saskia Roskam, founders and owners, Bloom Bakers

Session Title: Baking edible Christmas tree decorations: Learn how to create simple but beautiful decorations that will sweeten up your Christmas time

In this session Bloom Bakers will take you through how to bake edible Christmas tree decorations at home. You will learn how to make Bloom Bakers’ signature shortbread biscuits and how to turn it into something beautiful to decorate your tree with this Christmas. Colours, sprinkles, glitter, the sky is your limit. Suitable for families. Tasters will be available.

Session Title: Dutch Speculoos biscuits: A masterclass on making your own Christmas flavoured spice mix for this vegan variety of a European classic amaretti biscuit

Amsterdam born Saskia will talk you through the spices we use in this Dutch Christmas classic. We will create our very own blend that is then used in an amaretti biscuit called Speculoos in The Netherlands. We have created a vegan version of the classic so it can be enjoyed by everyone (gluten-free option coming!). Learn Saskia’s technique of making these droplets and make sure you savour one or two at the end, they taste just like Christmas!

Session Title: Making edible Christmas cards with Bloom Bakers to send messages of love in the sweetest way this Christmas

A Masterclass with Bloom Bakers on how to create edible Christmas cards and personalised biscuits with words of endearment to make Christmas even sweeter this year. We will demonstrate how we make our signature shortbread biscuit and cover it with printed icing and edible paper. Find out what other ways we have to personalise our biscuits and what a sweet gift they make. Samples and tasters of all varieties will be available.

Session Title: How to make Mulling Syrup

Mulled wine is such a festive treat. And with its origins in Germany we know like no other how to create beautiful mulled syrup. In this workshop we will show you which spices to use to make your own mulling syrup. This syrup is great to gift to friends. It will turn any bottle of red wine into a wonderful winter warming Mulled wine (Gluhwein). Tasters will be available.



Ben Wright & Will Tomlin - Clocktower Restaurant, Rudding Park

Session Title: Show Stopping Starters

A simple show stopping starter to wow your Christmas guests into thinking you’re a pro chef. Chefs Ben and Will guide you through their popular scallop and cauliflower dish and show you ways to easily do it at home.


Chris O’Callaghan 

Session title: Delicious roasted venison 

Prior to joining Goldsborough Hall, 37-year-old Chris has worked in some of the finest 3AA rosette and Michelin-starred hotels and restaurants across the UK.  He was recently head chef at The Castle Dairy in Kendal, Cumbria, an historic establishment which ran as a fine dining restaurant and art gallery. Here he trained and mentored apprentices with the aim to fill the gap in the hospitality industry of highly trained chefs and waiting staff.

Over the last two decades Chris has honed his skills building a prestigious career creating dishes focused around the offerings of local farms and shone a spotlight on seasonal and sustainable produce. Chris brings with him natural talent, intense desire and an irrefutable motivation to create an unforgettable dining experience.  Crediting his experience working under Alan Murchison’s 10 in 8’s Fine Dining Group, Chris says, “Alan really shaped the way I cook. He taught me the importance of capturing flavour, the significance of discipline and the relevance of value.”


Jon Appley, The Blue Lion, East Witton

Session Title: Yorkshire Partridge roast 

Session Title: Pan-seared stone bass 

Jon is Head Chef at The Blue Lion Inn, East Witton, which is nestled in the heart of Wensleydale. The Inn’s real ale bar with it’s log fire and cosy atmosphere, large sweeping settle and sturdy oak tables provide an English pub setting for you to sit back and really relax in. There is also a formal candle lit dining room serving up the best of local produce. Jon comes with a great pedigree, with classic French training, working at the Manor House, Middlesbrough, where as head chef, he gained two rosettes. Before arriving as Head Chef at the Blue Lion, Jon has also worked at the Cleveland Tontine and Gisborough Hall with Provence Inns.


Stephanie Moon, Rudding Park Hotel

Session Title: Three-course festive menu

A Yorkshire farmer’s daughter, she trained at Craven College, Skipton where she won a work experience placement at London’s renowned hotel ‘The Dorchester’. There, Stephanie was offered a full time position working for world famous chef Anton Mosimann. During that time she cooked for the Royal State banquet attended by the Queen. In 2000 Stephanie was offered the position of Head Chef at The Clocktower Restaurant at Rudding Park, Harrogate, where her culinary and leadership skills propelled her career forward. After twelve months, she became Executive Head Chef, a position she held for eight years until 2009, leading a brigade of 28 chefs over four kitchens.


Olivier Ponsen, Lifetime Training Chefs Academy

Session Title: A Champagne Christmas

CL Kitchen Theatre is sponsored by Stoves


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