Demo Time - 11:00 - 11:30

 

At the Wortley Arms the menu changes regularly to take advantage of the freshest, seasonal produce available; today Andy will be creating delicious dishes for us using ingredients fresh in and featuring venison from Round Green Farm.

Demo Time - 12:00 - 12:30

 

The team from Taylor Shaw, Sheffield's school food providers, will be revealing some of the tasty secrets to their menus with Kate Snow from Quorn on hand providing us with vegetarian inspiration and Lorna Bell with nutritional advice

 

Demo Time - 1:00 - 1:30

 

"Starters for ten".

Sheffield City college students starting an exciting year of study in the colleges award winning catering department offer advice on how to kick off your meal with a tasty treat under the guidance of College lecturers Paul Bensley and Peter Mara.

 

Demo Time -2:00 - 2:30

 

Simon Ayres will be demonstrating an array of exciting dishes using Le Gruyere cheese including traditional favourites presented with a modern twist and a few surprises along the way. Lots of tasters from our sponsors Le Gruyere to enjoy along with the chance to learn more from Le Gruyere expert Helen Daysh.

 

Demo Time -15:00 - 15:30

 

Dawn Young of Zest, Healthy Community Programmes, sponsored by NHS Sheffield will be a demonstrating how to prepare a delicious, healthy meal using low cost ingredients. With recipe sheets on hand and a chance to taste why not come along and get lots of hints and tips to produce tasty healthy meals cheaply.

 

photo from flickr Chugy

 

 

Demo Time - 11:00 - 11:30

Revolutionising home cooking across the country Nick Holzherr and colleague Craig Edmunds from Whisk, will demonstrate the web tool they have created that will take the hassle out of home cooking. The tool creates ingredient lists from recipes instantly, works out what to cook with the leftovers and makes shopping for ingredients easier. Nick and Craig will show you just how easy it is to use by preparing dishes and talking you through as they go along. www.whisk.co.uk

 

Apprentice finalist 'Whisks' up a dish at Sheffield Food Festival

Demo Time - 12:00 - 12:30

Our Creative Head Chef Lee Mangles will show from start to finish how to make a tasty spiced chorizo using juicy pork from Barnsley's Cannon Hall Farm. We will then demonstrate how to create a complete dinner party worthy dish with the chorizo, North Sea hake, Whirlow Hall Farm cabbage and a Yorkshire Leventhorpe white wine butter sauce.
For the full recipe please see our website www.silversmiths-restaurant.com

Demo Time - 1:00 - 1:30

Rupert Rowley of Fischers at Baslow Hall will be demonstrating Michelin-starred cooking using local and seasonal ingredients. Expect to see home grown vegetables from the grounds at Baslow Hall

Demo Time - 14:00 - 14:30

David Carter, a member of the Bakery Team here at the Artisan School, will be hosting a bread baking demonstration: from dough to kneading come along and watch this demonstration and get baking tips from the expert.

 

Demo Time -3:00 - 3:30

 

Simon Ayres will be demonstrating an array of exciting dishes using Le Gruyere cheese including traditional favourites presented with a modern twist and a few surprises along the way. Lots of tasters from our sponsors Le Gruyere to enjoy along with the chance to learn more from Le Gruyere expert Helen Daysh.

 

Demo Time -4:00 - 4:30

 

Come and find out how Luke creates the edible works of art found on the menu at The Milestone. Luke trained in Cambridge as an apprentice chef at Restaurant Alimentum, before moving to Graffiti at Hotel Felix, also in Cambridge. Whilst here he did work at the two Michelin Star restaurant Midsummer House, and one star 'Restaurant Sat Bains with Rooms' in Nottingham. In 2009 Luke moved to the village of Bray in Berkshire to work at The Fat Duck, Heston Blumenthal's three Michelin Star flagship restaurant known most commonly for very unusual combinations of food and cooking with Liquid Nitrogen. Heston remains the biggest influence in Luke's cooking today, based purely on the marriage of unusual flavours and experimental methods of cooking whilst trying to maintain a level of Theatre and fun at the table for diners and today he will be sharing some of his passion with you

 

Demo Time -5:00 - 5:30

 

Led by Craig, the Bar Team from The Old House will be sharing secrets of their famous infusions and demonstrating modern day cocktail bar tending, so with shakers and Boston glasses at the ready come on down and enjoy the party!

 

photo from kurmanstaff flickr

 

 

 

Demo Time -11:00 - 11:30

Authentic Tapas from Tideswell School of Food Joe Hunt, Head Chef Tutor at Tideswell School of Food, will be giving you a taste of Spain with a selection of delicious and traditional tapas favourites including Patatas Bravas, Albondigas with tomato sauce, fried goats cheese with honey, and anchovy toasts with vegetable vinaigrette. Throughout the demo, Joe will be providing you plenty of hints and tips - a taster of what you can experience on a cookery course at Tideswell School of Food.

 

Demo Time -12:00 - 12:30

 

Simon Ayres will be demonstrating an array of exciting dishes using Le Gruyere cheese including traditional favourites presented with a modern twist and a few surprises along the way. Lots of tasters from our sponsors Le Gruyere to enjoy along with the chance to learn more from Le Gruyere expert Helen Daysh.

 

Demo Time - 1.00 - 1.30

 

Noim Ullah is the 74 year old Director of Cutlers Spice who has a lifetime's experience in the Indian restaurant trade.This is the first time he will be demonstrating his skills in front of a live audience; joining him is Head Chef Sayful Islam Ali, a young talented chef from Birmingham. Together they will be preparing and cooking a unique modern Bangladeshi dish and will be happy to share some of their experiences of Indian cuisine.

 

Demo Time -2:00 - 2:30

 

Come and find out how Luke creates the edible works of art found on the menu at The Milestone. Luke trained in Cambridge as an apprentice chef at Restaurant Alimentum, before moving to Graffiti at Hotel Felix, also in Cambridge. Whilst here he did work at the two Michelin Star restaurant Midsummer House, and one star 'Restaurant Sat Bains with Rooms' in Nottingham. In 2009 Luke moved to the village of Bray in Berkshire to work at The Fat Duck, Heston Blumenthal's three Michelin Star flagship restaurant known most commonly for very unusual combinations of food and cooking with Liquid Nitrogen. Heston remains the biggest influence in Luke's cooking today, based purely on the marriage of unusual flavours and experimental methods of cooking whilst trying to maintain a level of Theatre and fun at the table for diners and today he will be sharing some of his passion with you

 

2:40

 

 

 

Demo Time -3:00 - 3:30

 

Richard Smith is a multi-award winning, classically trained chef and restaurateur with a host of eateries across the city. Chefs from Richards's team will be enticing us with a selection of dishes and tasters from their eclectic menus.