What’s hot in the demonstration kitchen
At our Food and Drink Festivals we have an array of Chef's and Conosiours demonstrating over the weekend. We have a variety of Chefs which include the fabulous Claudio Bincoletto - fabulous Italian Chef and Forager and Julie Foster - The Suffolk Forager. We also have Bethany Foster - Young Chef which we believe give children the inspiration to start cooking in their own kitchens.
Martin Ryall - Head Chef - The Dennington Queen
Martin is Head Chef of the Dennington Queen which is very popular eating pub in Suffolk. He produces some tasty dishes which include his calamari dish and a wonderful sticky toffee pudding. He has reintroduced his Spanish evenings as well with a wonderful selection of Tapas.
James Barber - The Brudenell Hotel
Head Chef of the Brudenell Hotel James Barber. James’ career includes roles with The Sanctum on the Green working again with John Burton Race in his consultancy capacity there: as well as a short time as head chef at Rockfish, Dartmouth launching the property with Mitch Tonks. James has also been an active competitor as well, for two years running he was the Regional winner and a national Finalist in the Gordon Ramsay Scholarship as well as also being the Regional winner and a national finalist in the Roux Brothers Scholarship in 2004. He was twice a regional finalist in these two hard fought competitions before this success as well.James brings with him a great knowledge and passion to deliver an excellent food offering at the hotel focussing on developed flavours that have over the years become second nature to his palate. The cuisine being served is British cooking with heavy coastal influences using quality local producers and seasonal produce. Exactly what you would expect of James’s background and ability coupled with the location of the seaside Brudenell Hotel. The menu highlights a large variety of fish dishes as well as meat courses influenced by the surrounding countryside and abundance of Suffolk produce.
Railway Inn Framlingham - Head Chef Aaron Minx
The Railway Inn has been totally revamped and
Initially food was re-introduced to the pub with a reduced menu, however such was the feedback and demand that the Railway now offers a full table menu serving traditional pub classics that are homemade on site using fresh, local and seasonal produce. In fact, the reputation that the Railway has already established for superb food has allowed Aaron and David to look at introducing a specials menu. It is clear that Aaron is passionate about the food he produces and this can only be good news for the diner! Aaron is joined in the kitchen by sous chef Paul who has been a crucial factor in the success of the kitchen.