Virtual Events

Virtual Events

Virtual cookery demonstrations and mini masterclass and talk videos

Lexus Stoke Virtual Demonstration Kitchen: Running Order

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.

Watch the videos via our Facebook page or YouTube channel

Here’s the line-up:

Saturday

 

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

 

4pm James Sherwin of Wild Shropshire
Aged duck breast, Beetroot, Burnt cream, Whey
🛒 Ingredients list

 

6pm: Dame Dolly Dumpling of Crown Wharf Theatre
‘Bakes a theatre cake’

Sunday

 

12pm Cris Cohen & Emma Cronin of Feasted & Wild Pickle
North Staffordshire Crispy Beer Chicken
🛒 Ingredients & Recipe

Lactofermented potatoes
🛒 Ingredients list

 

2pm Mike Hughes
Sea Bass with Spiced Crab Linguine
Tomato Salad with Tomato Consommé
Orange Posset
🛒 Ingredients list

Virtual cookery demonstrations will be premiered on our YouTube and Facebook page on their scheduled time.

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Chef Profiles

Virtual Talks & Masterclasses

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.

Saturday, 3rd October

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…

Sunday, 4th October

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…

A BIG thank-you…

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

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