Cookery Theatre Timetable
Saturday 21st July
11.00am - 11.30am Llloyd Mann, Vacherin. Lamb with an Essex twist
11.45am - 12.15pm Paul Kelly, Kelly Turkeys. Turkey butchery and cooking
12.30pm - 1.30pm Aldo Zilli. Italian Specialities
2.00pm - 2.30pm Tony Hopkins, Farm 2 Table. Lamb butchery and cooking
3.00pm - 4.00pm Aldo Zilli. Italian Specialities
Sunday 22nd July
11.00am - 11.30am Jonathan Brown, the DuCane, Great Braxted Braxted. Lamb Shank braised in coca cola
11.45am - 12.15pm Paul Kelly, Kelly Turkeys. Turkey butchery and cooking
12.30pm - 1.30pm Martin and Su, Heart Essex, Alan Geere and Paul Dent-Jones, Essex Chronicle Media Group. Cooking competition featuring Duck and Strawberry dishes. Both teams using the same produce but with different recipes
2.00pm - 3.00pm Gino D'Acampo. A trio of Italian dishes
Sponsor of the Cookery Theatre
We are delighted to be sponsoring the chef's stage at this major Essex food festival for the second year running. We will be working with the great chefs to match our fantastic wines for the ultimate foodie experience. Please come and see us, watch some great chefs at work and taste some fantastic wines
Meet the Chefs:
Gino will be appearing at the festival cookery theatre on Sunday 22nd July.
Gino grew up in Naples in Southern Italy and inherited his love of cooking from his nonno (grandfather) Giovanni, who was a head chef. He was a huge influence on young Gino's future.
His family name ‘D’Acampo’ means ‘of the field’ and Gino learned early on that the simple things in life ~ fresh air, food, family, love ~ are the best. His family was poor, but he was ambitious and, by the time Gino was fifteen years old, he knew cooking was his life’s passion. Aged only fifteen, he entered the Luigi de Medici Catering College, where the training was very traditional. By the time he had finished there, he was ready for adventure and Gino traveled all over Europe, employed in different kitchens and learning about life and love. He worked for the ‘Italian Stallion’ himself as Head Chef at Sylvester Stallone’s Mambo King restaurant in Marbella before coming to England.
In 2009 Gino scored a spectacular success winning the title "King of the Jungle" on ITV's hit series, “I'm a Celebrity Get Me Out of Here". Viewers took him to their hearts voting him the winner by a huge margin.
Gino is a regular on our TV screens in programmes such as “Let’s Do Lunch with Gino & Mel”, "This Morning" and "There’s No Taste Like Home".
His first book "Fantastico" was published in 2007 followed by "Buonissimo in 2008. His third, "The Italian Diet" was published in 2010 and became an instant bestseller. His latest, "Italian Home Baking", was published in October 2011.
For more information about Gino visit: www.ginodacampo.com
Aldo will be appearing at the festival cookery theatre on Saturday 21st July.
Aldo is an award winning celebrity chef and restaurateur who specialises in Italian and seafood cuisine. One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo and first learnt Italian home cooking from his mother in Italy and catering college.
His Italian seafood restaurant, Zilli Fish on Brewer Street, is a Soho institution and has been open for over 15 years. Zilli Cafe, which is located next door to the Zilli Fish restaurant, serves delicious lunchtime dishes including handmade pastas, antipasti and salads. Aldo has recently launched L'Aperitivo at Zilli Cafe, to provide sociable early evening dining and drinking.
Great food and Aldo's exuberant personality means Aldo appears regularly on radio and TV both as a presenter and chef. As well as regular appearances on "Daybreak" and BBC Breakfast he has also participated in chef challenge show Ten Mile menu. Aldo has a new TV series on UKTV Food which is about the region of Sicily and cooking with traditional Sicilian produce.
The proud father of three children, Aldo has always taken a keen interest in kids' healthy eating and in 2011 he launched an organic baby food range called Baby Zilli which is now stocked throughout UK supermarkets.
More information can be found at: www.zillialdo.com
Mark Baumann is an acclaimed British Master Chef.
Following his training in Michelin starred restaurants in both France and the UK he was discovered by Britains greatest restaurateur Peter Langan to open a restaurant in Essex.
25 years later Baumanns Brasserie in Coggeshall, Essex continues to flourish and is described by the independent newspaper as a local legend and is listed by the Times newspaper as a uk top ten Brasserie.
Mark runs the hugely successful Baumanns Cooking Academy and is a published author, food critic and media personality.
Mark also directs Baumanns Consultancy, set up to deliver a lifetime of advice and help to his peers in the Hospitality industry.
Martin and Su (Breakfast Presenters)
Catch Martin and Su at the Essex Festival of Food and Drink on Sunday 22nd July as they take part in a celebrity cook-off against Alan Geere and Paul Dent-Jones of the Essex Chronicle Media Group.
Mentor, Mark Baumann of Baumanns Brasserie, Coggeshall will be coaching them in the lead up to the cook off.
Tune in to Heart Breakfast to hear their preparations on 96.1FM (Colchester), 96.3FM (South Essex), 97.5FM (Southend), 101.7FM (Harlow and Bishop’s Stortford) 102.6FM (Chelmsford and North Essex) DAB Digital Radio and online at heart.co.uk/essex
Alan Geere, Editor in Chief, Essex Chronicle Media Group & Paul Dent-Jones, Deputy Editor
Alan and Paul will be competiing against Martin and Su from Heart Essex at the cookery theatre on Sunday 22nd July. Both teams will be cooking with Gressingham Duck and Calcott Hall Strawberries but their menus will be totally different and the audience will decide on the winners.
Jonathan Brown from the Ducane, Great Braxted will be their mentor.
Jonathan Brown (2010 Essex Chef of the Year)
The DuCane, Great Braxted
Chef/Patron Jonathan Brown of The Ducane has cooked to the highest standards for over 25 years in some of the best-known restaurants and hotels in the country. Starting at the world famous Manoir aux Quat` Saison under Raymond Blanc (The Restaurant ITV) Jonathan also worked alongside chefs such as John Burton Race (Channel 4) and Marco Pierre White (White Heat, Take 6 chefs, Hell’s Kitchen).
The inspiration behind The DuCane as you see it today, is the realisation of a dream. Jonathan, a local lad has hankered after opening a first class venue to provide a theatre for his cooking skills honed in some of the highest rated restaurants in the country. Offering discerning diners, tasty fresh locally sourced food that won’t break the bank, delicious wine, good beer and lots of banter to enjoy in an informal and convivial setting.
Director of Food for Vacherin
Lloyd takes to the stage on 21st July and opens the festival cookery theatre weekend programme.
Lloyd is the passionate Director of Food for boutique London caterer Vacherin. Lloyd has an exceptional understanding of ingredients and their provenance, and champions training and developing talent.
Beginning his career as an apprentice in the kitchens at petroleum giant Shell's head office in London, Lloyd quickly progressed to the role of sous chef but his rolling contract came to an end due to the sale of the building.
Lloyd then gathered experience working in staff restaurants, hospitality and fine-dining areas of various business and industry contracts. In 2005 he took his first major move into leadership as company executive chef with Charlton House, and then in 2009 seized an opportunity, and joined city caterer Vacherin as director of food and has never looked back!
Lloyd lives in Essex with his wife and young family.
Paul is in the Guiness Book of World Records for being the Worlds Fastest Turkey Carver and Plucker. A Nuffield Scholar in 2007 and Farmers weekly poultry farmer of the year in 2008 as well as Rupert Chalmers Watson award for outstanding services to the industry.
Kelly Turkeys is the largest independent turkey hatchery in the UK supplying over 450 farmers throughout the country with specialist breeds of turkeys for the Christmas market. We Hatch over 1.7 million turkey chicks in June July and August. And grow circa 160,000 turkeys for the Christmas market
The Kellybronze turkey has received the Quality British Turkey Award for the last 8 years, has won many awards and accolades for the way it is farmed and marketed and is recognised as the turkey of choice by most foodies and celebrity chefs.
Farm 2 Table
Tony is a butcher with over 25 years experience. His philosophy is simple - to supply the greatest quality meat to all his customers.
Nowadays all too often the traditional family butcher has been disappearing from our high street. Fortunately Tony is continuing the great traditions but with a modern approach. He is very keen to ensure that animal welfare and complete traceability to his products remains of paramount importance.
As a nation we have become more experimental, embracing more adventurous ways of cooking at home, using the best ingredients we can afford and this very much applies to meat.
See Tony at the cookery theatre on Saturday 21st July demonstrating his butchery skills.
Chelmsford College Students
The hosptiality students from Chelmsford College will be helping the chefs preperare their food for the stage demonstrations