This year we have a wonderful selection of the very best, exciting chefs on stage, all day from 10am through until 4pm.
We have a gorgeous new kitchen theatre all arranged where you can sit and listen to some of Suffolk’s best talent and in 2017 we’ve splashed out on a fantastic marquee so you are protected from the elements too!
Market Hill will be filled with delicious stands, tuk tuks and funky vans all selling a range of tasty food and inside St Peter’s you will find over thirty of the very best small scale artisan producers too!
It is going to be truly mouthwatering in Sudbury this year! Make sure you get involved!
We are delighted to welcome back Michelin trained chef and highly regarded forager, Carl Shillingford onto the stage this year who will, undoubtedly delight people with his gorgeous dishes all created with locally foraged ingredients.
The success of Carl's Sudbury based Pop Up Wild Food restaurant is clear when you try to book a table! The current waiting list is around ten weeks! Based in The Quay Theatre and open on just Friday and Saturday evenings, Shillingfords at the Quay is one of the regions very best restaurants and definitely the most unique. The majority of Carl's ingredients are foraged creating dishes that are packed full of flavour, originality and imagination. It is a pleasure to have Carl Shillingford at this year's Taste of Sudbury.
Daniel Russell is Head Chef at The Swan in Monk's Eleigh where he specialises in cooking top quality local meat on a Big Green Egg grill. At the Taste of Sudbury he will be cooking delicious smoked and slow cooked BBQ ribs with Asian Style Coleslaw and sharing lots of tips and recipes to really help cook with success on the BBQ this year.
James Carn is the Head Chef of The Angel Hotel in Bury St Edmunds. A locally `grown’ talent from Bury, James first worked as a junior chef at The Angel over 5 years ago and has worked since in a number of prestigious Suffolk restaurants before returning to the Angel in January. He won `Chef of the Year’ in 2016 at the Suffolk Food & Drink Awards and has now established himself as one of the young leading chefs in the region. He describes his food as `Simple a world influence with a Suffolk core, nose to tail and refined – great ingredients not overworked’ He is already turning heads in Suffolk!
Oliver Macmillan is Executive Chef for Stuart Inns. Oliver runs the business with his Father Andrew, sister, Lorna Pissarro and his brother Iain. Their four venues include The Long Melford Swan, Duck Deli, The Hadleigh Ram and The Lavenham Greyhound. Each have individual characters and features and they all have historic settings in their market towns.
Oliver focuses on quality, innovation and attention to detail, with great passion for the award winning food, with dishes made from the freshest, seasonal ingredients sourced locally and responsibly from top suppliers. There are exciting and unusual menus which change daily at every venue.
Oliver has established a very good reputation for the restaurants in Suffolk and has developed teams of professionally trained chefs and personable, front of house staff.
The Long Melford Swan has 2 Rosettes for Culinary Excellence and is listed in The Michelin and Hardens guide. Other accolades for the group include inclusion in The Good Food Guide, A Visit England Breakfast Award and 5 AA Gold Stars for their Hotel Rooms.
Rafi's will be taking to the stage after lunch when they will share lots of top tips and secrets to cooking delicious, simple Indian food at home. Using fresh, seasonal produce, the Rafi’s Spicebox team will be sharing family recipes, tips, techniques and recipes from their new book, The Rafi’s Spicebox Cookbook.
Two experienced members of the Rafi’s Spicebox team will be demonstrating 5 - 6 recipes and key techniques. They will demystify some ideas about the complexity of Indian cookery and make it accessible for the home cook. It is fresh, modern Indian food, the sort of food you want to eat every day of the week.
After college, Scott worked at Maison Chocolat before joining Ring and Brymer, cooking for prestigious events including state banquets and dinners at 10 Downing Street before moving on to Gardner and Merchant where he staged at The Aubergine with Gordon Ramsay.
Scott’s varied career includes time at the Walnut Tree in Abergavenny under Franco Taruschio, working for Lord Beaulieu at the historic Montague Arms and at Master Builders House Hotel under Michelin starred chef Kevin Mangeolles before moving back to Suffolk to become senior chef for the opening of the Ickworth Hotel under Michelin starred chef Adam Abbot. Scott went on to become Head Chef for the Elveden Estate, implementing complete farm to fork values and nose to tail butchery.
Now Development Chef for the ICE cookery school and development kitchen, Scott works with some of the best restaurants and chefs from around the world.
Until September 2015, the only contact Will Wooster had had with bread, was as a toddler watching his Dad slaving away night and day over vast quantities of dough. Enough to put Will off, or so he thought. Now Will is obsessed with all things bread and is the lead man at, the increasingly talked about, Wooster’s Bakery - where everything is handmade from simple ingredients. Catch Will on stage at 10.30am for a fantastic bread making demo and get a chance to ask this fantastic baker lots of bread related questions! Will also has a stall at the event this year so you can take his fabulous creations home with you.