Chef Demonstrations 2018
A range of talented chefs prepared dishes to delight the senses on the Love Food Roadshow‘s demonstration kitchen. Hosted by Celebrity Chef Felice Tocchini, the kitchen featured a range of exciting and informative cookery demonstrations.
12.00 – Felice Tocchini – “A Taste of the Three Counties – Belly of Gloucestershire old spot pig, Worcestershire honey, Hereford cider.”
13.00 – Yvette Farrell – “The Taming of the Forest of Dean – Wild garlic gnocchi with roasted belly of pork, and wild garlic greens.”
14.00 – Andy Link – “Seasonal cooking from The Riverside Kitchen Garden – Trout, Wild Herb Veloute & Asparagus, Rabbit, Mushrooms & Herefordshire Cider.”
15.00 – Felice Tocchini – “Healthy Treats – Lower sugar solutions from The Worcestershire Chef.”
12.00 – Felice Tocchini – “A Taste of the Three Counties – Evesham Vale asparagus and mushroom gateau, mignon of Hereford beef, Gloucester glaze.”
13.00 – Mark Stinchcombe – “From Farm to Fork – Lamb, tomato and cumin, peas, lettuce and goats curd.”
14.00 – Felice Tocchini – “Healthy Treats – Lower sugar solutions from The Worcestershire Chef.”
Owner of Feli’s Bar & Restaurant (formerly Fusion Brasserie), Felice has been in catering since the age of six. His parents took on a village bar and it was Felice’s job to make coffee, which he loved.
Moving from his home nation of Italy where he had trained at the prestigious Ferdinando Martini Catering College to the UK in the 1980’s, Felice’s first position was as Commis chef at the Royal Shakespeare Theatre restaurants in Stratford-upon-Avon. Felice quickly graduated from Commis chef to head chef and chef manager for the Royal Shakespeare Theatre’s restaurants and hotels.
Felice is a passionate chef with a passion for locally sourced seasonal produce. His television appearances have included cooking demonstrations and topic based discussions as a celebrity chef on a range of series from Countryfile to The One Show. He is a contributor to both the esteemed Novelli’s Academy and Eckington Manor Cookery School.
Andy Link is Chef Patron at the acclaimed Riverside Pub at Aymestry. He has been dishing up delicious food at this North Herefordshire pub for over 10 years. Good food is at the heart of the popular 16th century coaching inn, and guests can look forward to enjoying freshly picked produce from Mr Link’s kitchen garden, meat from local farms, and fish from nearby rivers. The restaurant sources from the best local suppliers, and consideration of traceability, sustainability and seasonality of every dish is key. The two acre working kitchen garden is managed, planted and harvested by his team of chefs, bringing a true seed to plate ethos back to the restaurant. Andy’s aim over the coming years is to push this further, limiting the whole menu to food grown or sourced only within the local catchment, using the restaurant as a hub to promote the region’s producers.
The Riverside Pub were Finalists in the ‘Best Eating Out’ category at the Visit Herefordshire Awards for Excellence 2016 and were the winners in 2017. They have also just been named Tourism Pub of the Year in the VisitEngland Awards for Excellence 2018.
Chef Mark Stinchcombe is one half of the culinary couple behind the extraordinary Eckington Manor food offering, alongside his wife Sue. He won Masterchef: The Professionals in 2015, showing the culinary world that he is one of the UK’s finest chefs..
Mark’s love of food began while he was still at school and he entered the kitchens of the acclaimed Royal Crescent in Bath, on work experience at only 16 years of age. His training has taken him to some of the most prestigious kitchens in the world, including Ston Easton Park in Somerset, Driftwood in Cornwall, The Fat Duck, Le Manoir and The Square. Following this, he started working at Lucknam Park (under Chef Hywell Jones). Mark’s food hero is Ben Shewry of Attica where he did a stage. It was at Le Champignon Sauvage in Cheltenham, where he stayed for 2 ½ years, that Mark added classic French cuisine to his burgeoning craft, as well as meeting his future wife and co-chef, Sue.
Eckingon Manor operates a farm to fork philosophy. Together, Mark and Sue excite guests and visitors with their imaginative seasonal menus and recipes developed using produce from Eckington Manor’s award winning farm, orchard, vegetable and herb gardens.
Yvette Farrell, Principal of Harts Barn Cookery School, is passionate about the Forest, local produce and nature’s own larder – she is a trained horticulturist and has elevated the Cookery School to winning Forest Business of the Year 2016 and was named Forest of Dean Business Person of the Year in 2015.
The Cookery School prides itself on offering ‘COOKING FOR ALL’. It is based in the beautiful Forest of Dean on an awe inspiring site that dates back to 1068. The focus is to offer classes that are accessible, affordable, give confidence and are lots of fun. The school opens its doors to first time cooks, children, local businesses wanting a corporate occasion or cooks wanting to improve their skills or learn something completely new.
Yvette also offers a Hire a Chef service for private and event catering, regular Supper Clubs, kids and adult parties, venue hire and holiday activities for kids.