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.
The Country Living Kitchen, sponsored by Stoves, timetable for the Christmas Fairs 2019 will be available shortly. Here is some of the sessions confirmed so far...
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.
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.”
Session Title: Christmas canapes
Chef Mike Keen will be presenting how to make delicious canapes perfect for Christmas.
Mike Keen is a chef that never rest on his laurels – this year has seen Mike travelling & cooking for events in Finland, Estonia, Faroes, Iceland & Georgia.
He is also becoming sought after to give talks & cooking demos at Food Festivals on various subjects but pre-dominantly his preferred topic of fermentation
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.
James Golding, The Pig Hotels
Session Title: Broccoli, poached eggs and crosnes
The audience will learn how to cook this classic PIG dish which combines three favourite ingredients. A perfect, easy and unusual Christmas starter which is easy to replicate at home. This recipe is in The Pig book which contains 80 further easy and seasonal recipes. James will be happy to sign copies on 13th November
Sarah Rainey, Three Ingredient Baking
Session Title: Learn how to make delicious bakes with just three ingredients from Sarah Rainey, author of Three Ingredient Baking
Sarah Rainey cooks from her cookbook Three Ingredient Baking, showing how easy it is to make mouthwatering bakes with minimal ingredients, time, and effort.
Rachel de Thample
Session Title: Modern Christmas Hamper of Healthy Edible Gifts
Join author, chef, forager and fermenter Rachel de Thample to learn how to craft a hamper of healthy gourmet Christmas gifts such as Mulled pomegranate kefir, Honey-fermented cranberries, edible Chestnut snowballs and Christmas kraut.
Andy Byron, Teapigs
Session Title: Tea isn’t just tea anymore!
When tea drinkers decide to make the change from dusty bleached bags to premium teas, they give themselves an opportunity to be creative with their tea offering. Whole leaf teas, herbs and spices can be used in a variety of recipes which are great for cafes and consumers alike. Andy will chat about how different teas are produced and then make several drinks live onstage and will advise on the best way to prepare them for single serve or for bulk food service use.
Lauren Shield & Anthony Gallant, Tennent’s Training Academy
Session Title: Decorating festive cupcakes
Learn how to decorate delicious festive cupcakes.
Session Title: Festive cocktail masterclass
Guests will enjoy a demonstration in to the world of cocktails, with a fun festive twist. Covering a range of mixology techniques, let our drinks ambassador help you gain the confidence to create and enjoy tasty festive tipples.
Session Title: New Year one pot show-stopping supper
Rob Handy uses some of his finest food forest winter produce to create a simple yet hearty & wholesome, warming one pot wonder. If it’s not growing in the garden it doesn’t go in the pot!
Session Title: Christmas morning veggie breakfast dish
A quick & easy, yet warming & nutritious veggie breakfast crafted with winter forage from Rob’s food forest.
Session Title: The Full Indian Breakfast
Come along and learn what Lajina does with any left-over curry – if there is any! She will be showing you how to make an Indian stuffed flatbread and how you can spice up your own leftovers to make a tasty Indian Breakfast, snack or light meal. How about some quick and easy spicy scrambled eggs, ideal for a cold winter’s morning? Of course, no Indian meal is complete without some homemade dips and salads so she’ll be showing you how to add some zing to your dishes to elevate them to another level.
Session Title: Spicing up the Vegan Diet
Many people are choosing a vegan or vegetation lifestyle or just introducing more meat free meals into their week. Lajina has been a vegetarian for the last 30 years, so she know how to make a tasty, super speedy dish that all the family can enjoy. In fact it’s so good, no-one will notice its vegan! She’ll be showing you how to make this healthy, tasty one-pot curry on the stove that is packed full of veg and then adding rice and water to make beautiful biriyani – a complete winter-warming dish full of fragrant spices that all members of the family can enjoy together.
Session Title: Celeriac and chestnuts risotto
Originally from Abruzzo in central Italy but now a Londoner, Danilo Cortellini is the Executive Chef at the Italian Embassy in London. Author of the cookbook '4 Grosvenor Square, The menus of the Italian Embassy in London' Danilo have been classically trained in various Michelin starred restaurants but he is most known for his appearances in BBC 2 Masterchef the Professionals and BBC 1 Saturday Kitchen.
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.
Bob McDonald, Burren Balsamics
Session Title: How to make Balsamic an everyday essential.
Chilli non Carne with Beetroot and Cocoa Nib White Balsamic, Coriander Rice.
Baked plums with Rhubarb and Ginger infused Balsamic. Marscapone and smashed Amaretti biscuits. Techniques involved to make an easy fork supper including tasting the finished products.
Session Title: How to make Balsamic an everyday essential.
Roasted vine tomato Soup, Slow braised Italian Sausage Ragu, Orzo Pasta with Parmesan. Quick, easy and delicious food!
John Quigley, Red Onion
Session Title: A bit of variety at Christmas – catering for all
Zoe Anderson, pastry chef, Tiers of Joy Patisserie
HARROGATE CHRISTMAS FAIR
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.
Sara Ward, columnist of Country Living and founder, Hen Corner
Session Title: Chocolate Chilli Cake - For Gifts and Guests
What could be better than a go-to recipe, that’s dairy-free & gluten-free, keeps well and works as both a perfect present and decadent dessert?
Sara from Hen Corner will be demonstrating one of her all time favourite recipes, with tasters at the end of the session.
Session Title: Stir Up Sunday
Traditionally, families would make their Christmas puddings on the last Sunday before Advent, prompted by the prayers read in church 'Stir up, O Lord, the wills of your faithful people, that they bringing forth the fruit of good works...' This would cause many in the congregation to rush home thinking ‘Stir-up, fruit, Christmas Pudding time!’
Sara Ward from Hen Corner will be demonstrating her favourite recipe that is nice and flexible as a make ahead finale for your Christmas feast.
Session Title: Special Stollen
Sara Ward of Hen Corner will spill the secrets on a Christmas best seller at the Micro Bakery. Traditionally made to represent the infant Christ in swaddling clothes, we will be wrapping a blanket of bejewelled sweet dough around an orange almond paste to create a festive treat is perfect for tea time or as a gift for loved ones.
Sheila Jones, Festive Cakes
Session Title: Festive cakes with Sheila Jones
Ian Pirrie, Edinburgh School of Food and Wine
Session Title: Christmas Canapes and Party Food
Cooking some amazing Christmas Canapes and party food ideas for the festive season.
Yasmin McDonagh, Scotia Spice
Session Title: Curry for Christmas
Looking for an alternative to the usual turkey and trimmings. Why not spice up your Christmas by cooking a traditional chicken curry instead?
Lisa Shepherd & Saskia Roskam, founders and owners, Bloom Bakers
HARROGATE CHRISTMAS FAIR
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.
Meredith Whitely, Food At Heart
Session Title: How to Make Mulled Hot Chocolate (dairy & alcohol free)
In this session Meredith will show how you how to create the perfect comforting Christmas hot chocolate using the same base as her own hot chocolate mixes. Starting with a foundation of flavour-filled dark chocolate flakes, she will layer in some delicious Christmas spices to create a truly soothing drink. We’ll finish with a few mindful sips to appreciate all the flavours of Christmas.
CL Kitchen Theatre is sponsored by Stoves