This year we have a fantastic line up top quality chefs and producers on stage throughout the day. We will try hard to stick to the timings but please be prepared for this to change slightly as the day rolls – food this good can’t be rushed!
Below is the outline for the day – stick back and enjoy amazing food!
|10.30 – 11.00||The day kicks off with award winning Will Wooster of Wooster’s Bakery taking to the stage to demonstrate the bread making process as he shows us how to recreate Bakery-quality loaves of bread in a home kitchen.|
|11.15 – 11.45||Come and meet Gareth and Greg from Lavenham Butchers who will be working with chefs from Preston St Mary Six Bells who together will deliver a butchery and cooking demo centred around delicious, locally shot wild venison.|
|12.00 – 12.30||Alan Paton, Executive Head Chef at Stoke By Nayland Hotel, Golf and Spa will be cooking up a treat of Suffolk pork with celeriac, apples and juniper served with roasted oats and citrus.|
|12.45 – 13.15||Meet Oliver Macmillan of The Long Melford Swan.|
|13.30 – 14.00||It’s time to get sweet as we welcome to Lee Cooper of the fabulous ICE Cookery School who will be treating us to a delicious Spiced Cheesecake served with Butternut Curd and Salted Macademia.|
|14.15 – 14.45||Meet Jordan Bayes, Junior Sous Chef at Tuddenham Mill as he cooks up a treat of East Anglian lobster with an Alexander Aioli followed by Assington strawberries served with Sea Buckthorn Curd and Italian Meringue.|
|14.45 – 15.15||Fiona Murphy, Chief Baker of Moo Moo Cakes, Cavendish will host a very special ‘free from’ demo when she will share her experience of baking cakes that everyone can enjoy – egg free, dairy free and gluten free and she’ll show you how she decorates her signature buttercream cakes.|
|15.15 – 15.45||Forager extraordinaire and local restaurant owner, Carl Shillingford will be cooking up incredible tasters using nothing but Nature’s Larder – prepare for some Crayfish!|
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.