Virtual cookery demonstrations and mini masterclass and talk videos
Virtual cookery demonstrations and mini masterclass and talk videos
Food lovers rejoice! We’ve got some amazing chefs whipping up some fabulous dishes over the course of the Virtual Stone Food & Drink Festival on Saturday 3rd & Sunday 4th October, filmed in early September at Joule’s Brewery’s stunning new Crowne Wharf development in the heart of Stone.
Here’s the line-up:
12 pm Jake Lowndes of Little Seeds, Stone
Lamb Rump, Evesham Courgette, green sauce, ratte potatoes, anchovy dressing & black olive
Isle of Wight Tomato Salad with burrata, baby basil, capers, crouton & herb oil
🛒 Ingredients list
2pm Allan Jones of A la carte at home
Starter: Duck Rillette served with toasted beetroot bagel and a watercress, mango and cashew nut salad
Main Course: Pork fillet and pepperoni saltimbocca served with parmesan, artichoke and truffle gnocchi and a roasted pepper compote
🛒 For a list of ingredients, contact Allan via:
F: @Alacarteathome I: @Alacarteathome
6pm: Dame Dolly Dumpling of Crown Wharf Theatre
‘Bakes a theatre cake’
Head Chef, Little Seeds
Jake heads up the young, vibrant team at Stone’s Little Seeds who pride themselves in delivering fresh, seasonal food alongside a friendly, professional but relaxed service. Little Seeds was opened back in June 2016 and has grown into a busy, well liked neighbourhood restaurant. Its vision is to deliver a menu that is accessible to all; using ingredients when they are at their best, treated simply to create dishes with maximum flavour. Head chef Jake is always creating new dishes that make Little Seeds stand out from the crowd. He is a talented self-taught chef with a drive to push the restaurant to be better and better with a vision of continuing to grow and develop the food, service and team to the best it can be.
Discover more: www.littleseeds.co.uk T: @littleseedstone I: @littleseedsstone FB: Littleseedsstone
Allan Jones, A la carte at home
Allan was a regular in the Stone Food & Drink Festival demonstration kitchen during his tenure at Keele Hall – and has now turned his attention to creating dishes for people in the comfort of their own homes, as he explains:
“The idea of ‘A la carte at home’ came to me a few years ago when I was on holiday with friends, we decided have oysters, I then began to teach everyone how to shuck the oysters, that was when the penny dropped and I thought about catering for dinner parties in this manner. All my dinner parties are very interactive, I like to engage with the diners and get them involved in things like spherification or stewed rhubarb with vanilla espumas as a pre-dessert. Who knows where this journey will take me, one day I would love to work with a brigade of chefs who all share my dream and ethos.”
For a list of ingredients, contact Allan via: F: @Alacarteathome I: @Alacarteathome
James Sherwin, Wild Shropshire
James leads the team at Wild Shropshire restaurant - a terroir led, microseasonal, British restaurant. It serves a constantly changing tasting menu based upon what's in the allotment, what can be foraged and what local farmers are producing. The ethos of the restaurant is to represent where it is located in the world while producing delicious food.
Wild Shropshire has just opened in a new location in Whitchurch; offering endless possibilities and pushing what the team can do.
Discover more: twitter: @chefjamesher Instagram: @jameswildshropshire Facebook @WildShropshire
Cris Cohen, FEASTED
Cris Cohen, founder of Feasted, has created a food business like no other. Feasted provide amazing hospitality for you to dine at home or venue; bringing seasonal dishes to you that tell stories about you, to the table with Feasted 'Once Upon a Plate' dining experience.
And there's more... Feasted also help others to make amazing food. September 2020 saw the start of a project with Stoke On Trent College bringing a new course to students to help develop their ambition and creativity. Feasted's core value is you. You matter. Throughout 'lockdown' Feasted provided cook along videos for children and families as it was a great way to cook together and learn together.
You can catch Cris in action alongside Emma on Sunday 4th October at 12 noon
Discover more: FEASTED - FB @FeastedUK Insta @Feasted UK Website feasted.co.uk.
Emma Cronin – Wild Pickle
Joining FEASTED’s Cris Cohen in the demonstration kitchen, Emma founded Wild Pickle in 2015 and has been sharing fermentation skills in food and in drink like sauerkraut, Kimchi and kombucha all around Staffordshire and beyond in workshops and creating small batch ferments for several years. This creativity has expanded to foraged foods to add further nutrition and flavour to foods.
There are exciting plans to increase the supply of small batches of organic, artisan fermented foods locally and online, to continue teaching fermentation workshops at a converted dairy room at New House Farm, Acton and within the New Gastromomy Course offered at Stoke-on-Trent College in the Spring whilst sharing the love of foraging locally too.
You can catch Emma in action alongside Cris on Sunday 4th October at 12 noon
Facebook Wild Pickle, Instagram Wild.pickle, email@example.com, www.wildpickle.co.uk
Veteran of nearly every Stone Food & Drink Festival from the outset, Mike shares skills honed during a career working in top hotels and venues around the country, including Lords Cricket Ground and the 5* Imperial in Torquay. Teaching comes naturally to him – he spent 25 years as a chef lecturer, taking a break in the mid-90s during which time he ran a country pub & restaurant that became one of the first 100 pubs to be included in the Michelin Guide. Now retired, he still brings out his whites every year to tread the boards of our demonstration kitchen…
Some of our favourite local food (& drink) heroes have given up their time to put together these videos – some tell us what makes their products stand out form the crowd, others share tricks of the trade…
These videos will be available on our Facebook Page for everyone to view.
11am – Joints from a leg of lamb – Nick Griffin, Griffins of Stone
In the first of Nick’s videos he’s joined by fellow butcher Barry to talk about creating mini lamb joints from a leg of lamb…
11.30am – Mukasse at home – Cristiana Annancy, Mukaase Foods
You’ve probably tried Cristiana’s delicious Afro-Caribbean street food before – they’re a regular fixture at Stone Food & Drink Fest. Now you can recreate authentic dishes in the comfort of your own mukaase (or kitchen) – here Christiana introduces us to their fab new range of sauces and where you can pick up a jar or two to try for yourself…
1pm – Top gravity brewing – Ian Bradford, Lymestone Brewery
In this video, Ian talks about Lymestone’s two top gravity beers – Stone Dead and its brother Abdominal Stoneman…
3pm – Cocktail Demo – Alex Bowers, No.26 @ Aston Marina
No.26 mixologist Alex provides a step-by-step guide to mixing the perfect Singapore Sling – enjoy!
5pm – Bordeaux… an introduction to its whites & reds and why these classic wines should be left to age (Part I) James Gillespie, Touchstone Wines
In the first part of his talk on the wines of the Bordeaux region, James focuses on whites…
11am – French Trimmed Rack of Lamb – Nick Griffin, Griffins of Stone
In the first of Sunday’s demonstrations, master butcher Nick of Stone High Street butcher Griffin’s of Stone demonstrates how to prepare a French Trimmed rack of lamb…
1pm – Our ‘Field to Fork’ journey – John Pimlott, Park Hill Farm
The Pimlotts are regular traders at Stone Farmers’ Market; selling award-winning beef and pork from their home-bred, home reared cattle and pigs. John gives us a tour of the farm near Market Drayton, introducing us to their herd of grass-fed cattle and outdoor, free range pigs.
3pm – De-boning a chicken – Nick Griffin, Griffins of Stone
Nick shares more great butchery skills – this time showing how to de-bone a whole chicken…
4pm – Bordeaux… an introduction to its whites & reds and why these classic wines should be left to age (Part II) James Gillespie, Touchstone Wines
In the first part of his talk on the wines of the Bordeaux region, James focuses on reds…
We’d like to take this opportunity to say a big thanks to:
Lexus Stoke for their generous sponsorship of the virtual demonstration kitchen
Lead sponsor Joule’s Brewery for allowing up to film in their amazing Crown Wharf
The Canal Cruising Co for supplying site with electricity
Goss Films for great work in filming and editing the demonstrations
Chef Matt Davies – Vice President of the British Culinary Foundation – for joining some of the chefs on stage
Compere Collin Taylor
The talented chefs who shared their knowledge
The ‘Kitchen Fairies’ and on-site volunteers who set up and managed the process behind the scenes