What’s Cooking? Cookery Theatre Menu 2018

Cookery Theatre 2018

Our Master of Ceremonies in the Food Festival’s Cookery Theatre this Bank Holiday weekend is Hilary Knight of the Sussex Food Network.

Here are the chefs and menus on offer over our three-day event – please check your show programme upon arrival at the event for timings. Spaces for each free cookery demonstration are strictly limited, so please take your seats in the Downland Gridshell Buildings in advance of each start time.


Saturday 5 May

Giles Thompson, Earl of March

Giles will be cooking:

  • Barfoot’s  Asparagus from Lagness
  • “Something Fishy” from the Witterings
  • Runcton strawberries and rhubarb from Runcton Farm Shop

Simon Goodman, Duke of Cumberland

Simon will be cooking:

  • Fillet of south coast seabass, Jersey Royals, lightly roasted Nutbourne heritage tomato and Selsey crab, with garlic pesto

Michael di Bella, The Dean Inn

Michael will be demonstrating:

  • Bread making using stoneground flour produced at the Museum’s watermill

Gill Meller, River Cottage

Gill will be cooking:

  • Brill with sorrel sauce
  • Crispy rabbit with marjoram & lemon mayonnaise
  • Spring cabbage salad with honey & sprouted lentils
  • Fried mutton loin with shaved cauliflower, preserved lemon & smoked paprika

Hilary Knight, Sussex Food Network

Hilary will be cooking ‘free from’ dishes:

  • Gluten free asparagus and Sussex Slipcote quiche (vegetarian)
  • Spinach, leek and Cashew nut puffs (vegetarian/vegan)
  • Caponata – a Sicilian dish of aubergine, onions, pine nuts, celery and tomato (vegetarian, vegan and gluten free)

Sunday 6 May

William Jack, The Richmond Arms

William will be cooking:

  • Wildweed pie – containing lots of foraged weeds
  • Roast Chidham cauliflower with wild garlic masala

Jean de Rien, The Dining Room

Jean will be cooking:

  • Pan-fried fillet of mullet, with a tomato and cream sauce and a “risotto” of faro di cocco (locally caught fish, Nutbourne tomatoes and local cream)
  • Rhubarb and custard: set custard, biscuit crumb, poached rhubarb and Italian meringue (local eggs and cream and West Sussex rhubarb)

Giles Thompson, Earl of March

Giles will be cooking:

  • Barfoot’s  asparagus from Lagness
  • “Something Fishy” from the Witterings
  • Runcton stawberries and rhubarb from Runcton Farm Shop

Gill Meller, River Cottage

Gill will be cooking:

  • Brill with sorrel sauce
  • Crispy rabbit with marjoram and lemon mayonnaise
  • Spring cabbage salad with honey and sprouted lentils
  • Fried mutton loin with shaved cauliflower, preserved lemon and smoked paprika

Simon Goodman, Duke of Cumberland

Simon will be cooking:

  • Bacon wrapped corn-fed chicken supreme, roasted heritage carrot, fricassee of purple sprouting, board beans, petite pois, lemon and thyme jus

Monday 7 May

Giles Thompson, Earl of March

Giles will be cooking:

  • Barfoot’s  asparagus from Lagness
  • “Something Fishy” from the Witterings
  • Runcton strawberries and rhubarb from Runcton Farm Shop

William Jack, The Richmond Arms

William will be cooking:

  • Wildweed pie – containing lots of foraged weeds
  • Roast Chidham cauliflower with wild garlic masala

Jean de Rien, The Dining Room

Jean will be cooking:

  • Mussels in a Sussex Porter cream sauce (Hammerpot Bottle Wreck porter and locally-sourced mussels)
  • Pan-fried chicken with Silly Moo cider, Calvados, mushrooms, cream and apples (local apples and Sussex chicken)

 Michael di Bella, The Dean Inn

Michael will be demonstrating:

  • Ice cream making accompanied with chocolate and orange blossom oat biscuits

Hilary Knight, Sussex Food Network

Hilary will be cooking ‘free from’ dishes:

  • Gluten free asparagus and Sussex Slipcote quiche (vegetarian)
  • Spinach, leek and cashew nut puffs (vegetarian/vegan)

 

 

Find out more about the Food Festival and the chefs on our event page.