This year we will, once again, have a wonderful selection of the very best, exciting chefs on stage, all day from 10am through until 4pm.
We will have a gorgeous kitchen theatre, fully equipped with the latest overhead monitors and top of the range headsets so you can sit and enjoy watching some of Suffolk’s best talent on stage, all day and of course the whole stage area is covered in 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 in 2018! Make sure you get involved!
As Executive Head Chef at Stoke by Nayland Hotel, Golf and Spa, Alan Paton's main role is to oversee all five restaurants that are based at the venue including the AA 2 Rosette “Lakes Restaurant.” He is also responsible for eight banqueting suites, room service and private dining. Alan works closely with many local colleges and acts as a mentor to many students and lecturers through this work.
It is an honour to welcome him back to the stage at The Taste of Sudbury and we look forward to watching him create some delicious dishes in the marquee this year.
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 Thursday, 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.
Fiona is chief baker at Moo Moo Cakes in Cavendish and the winner of 'Best Newcomer' at the Suffolk Food and Drink Awards in 2016. Fiona is a self taught baker and is giddy about ingredients. Using unrefined sugars and a mix of organic, local and seasonal ingredients to produce 'eat me' cakes. From rustic wedding cakes to 'drip' birthday cakes, her signature bakes include her famous 'Suffolk Root Cake'.
We are delighted to welcome her to the main stage at this year's Taste of Sudbury when she will be showing everyone how she decorates her signature buttercream cakes, talks about her passion for ingredients and shares her top tips on baking a 'moreish cake’ be it gluten free, dairy free, egg free or vegan.
Jordan Bayes, 22, is a Junior Sous Chef at Tuddenham Mill, award-winning 3AA Rosette restaurant near Newmarket and Bury St Edmunds.
Jordan was born in Rushden, Northamptonshire and started his career at Oundle Mill restaurant at the age of 16. He then moved to Suffolk in summer 2014 after Jordan’s potential and talent was spotted by now Tuddenham Mill’s Chef Patron, Lee Bye.
The Mill’s Junior Sous Chef is passionate about seasonality and in particular classical elements to gastronomy.
Jordan was one of only three finalists for the Young Chef of the Year award in Suffolk Food and Drink Awards 2017 and we are really excited abut welcoming him to the stage at this year's Taste of Sudbury.
This year we will be welcoming back Greg and Gareth from Lavenham Butchers as they work with the Six Bells at Preston to bring us a delicious Venison Wellington right through from the butchery to the carving. Sit back and enjoy learning all about traditional butchery skills using the very best, locally sourced ingredients.
A chef for over 20 years, Lee’s varied career started in the North West of England and included key roles at properties including Crewe Hall and Mottram Hall.
Lee then moved to take up the role of Senior Sous Chef in the Hilton Manchester Deansgate shortly after its opening, where he was instrumental in shaping the kitchen before a spell working for gastro pub group Brunning and Price across a number of properties
In 2014 Lee joined prestigious Suffolk hotel, The Ickworth, as Head Chef, leading a brigade of 11 where he stayed for three and a half years, developing his passion for farm to fork dining and creating innovative seasonal menus using traditional values and cooking techniques whilst complimenting them with modern technical skills to obtain fantastic textures and flavours.
Most recently, Lee was Head Chef at The Oaksmere Hotel and Restaurant in Eye, Suffolk before joining ICE as Development Chef earlier this year. At ICE, Lee heads up the Development Kitchen, Café and Cook School, working with chefs and restaurants right across the world.
We look forward to welcoming Lee to the stage at the Taste of Sudbury on June 10th.
Oliver Macmillan is Executive Chef for Stuart Inns. Oliver runs the business with his Father Andrew, sister, Lorna Pissarro and his brother Iain. Their five venues include The Long Melford Swan, Duck Deli, The Hadleigh Ram, The Old Crown in Girton 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.
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 award winning, Wooster’s Bakery - where everything is handmade from simple ingredients. Catch Will on stage again this year for a fantastic bread making demo and get a chance to ask this hugely talented 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.