We are absolutely delighted to have such a fabulous range of top quality chefs and producers on stage this year.
The individual demo times are outlined below and we will try hard to stick to the thirty minutes but please be prepared for this to change slightly as the day rolls – food this good can’t be rushed!
|10am||Official opening by The Mayor of Sudbury followed by fantastic singing by the choir of Pot Kiln Primary School.
|10.30 – 11.00||Will Wooster of Wooster’s Bakery will be starting the day with a fantastic bread making demo.
|11.00 – 11.30||Meet James Carn, Head Chef at The Angel Hotel in Bury St Edmunds and Suffolk’s Chef of the year for an amazing demo using the freshest, best quality ingredients this region is proud to offer including Denham venison and Suffolk sea herbs.|
|11.30 – 12.00||Daniel Russell is Head Chef at The Swan in Monk’s Eleigh will be sharing his top tips on creating the stickiest, tastiest ribs on the BBQ and delicious recipes for marinades and dressings.|
|12.15 – 12.45||Forager extraordinaire and local restaurant owner, Carl Shillingford will be delighting us with the delicious dishes he creates using nothing but Nature’s Larder.|
|12.45 – 13.45||It’s time to get sweet as Oliver Macmillan of The Long Melford Swan treats us to a double bill of pastry chef tips and then he’s going to the kids involved as he shows us how to make the very best Lemon Meringue Pie.It could get messy!|
|14.00 – 14.30||We are heating things up as Rafi’s Spicebox take to the stage to show us all how to add some superb Indian flavours to our everyday cooking.
|14.30 – 15.00||Welcome to the fabulous ICE Cookery School who promise to show us a culinary treat in just half an hour – be prepared to be impressed!
Don’t forget to visit the KSL Stand inside St Peter’s Church where there will be free cooking demos going on throughout the day run by the fantastic chefs from ICE Cookery School using top of the range NEFF and Seimens appliances from KSL.