East Anglian Game & Country Fair

Game Fair Country Kitchen

Game Fair Country Kitchen 

Andy Newman will be returning to host our 2020 Game Fair Country Kitchen with a great line up of cookery workshops and demonstrations taking place over the weekend. Award-winning chef’s and suppliers from across Norfolk and Suffolk will be showcasing their signature dishes using seasonal, local produce.

The Game Fair Country Kitchen is housed in the centre of the busy Food & Drink Hall where you will find a wide variety of exhibitors from Norfolk, Suffolk and across the UK bringing unusual and mouth watering food and drink to the show for our visitors to sample, enjoy and purchase.

Andy Newman

It was when he was studying Moliere for his French ‘A’ level that Andy Newman first came upon the quote, ‘you should eat to live, and not live to eat’.  Realising that he disagreed with this misanthropic advice, a life spent enjoying the delights of the table and the glass was inevitable.

Originally from Hampshire, Andy came to Norfolk to study modern languages in 1988, and like many UEA graduates, decided to make Norwich his home after graduating.  Since then, he has built a successful career in public relations, and has run his own PR consultancy since 2004.

Alongside his day job, Andy has built a reputation for his food and drink writing, contributing to a number of newspapers and magazines.  He is particularly passionate about persuading people to abandon convenience foods and rediscover the joy of cooking. 

While he wouldn’t claim to be a chef, Andy is a talented home cook, and enjoys nothing better than spending time in his kitchen, creating delicious dishes for visitors to his home.

He is also a qualified wine writer, holding the WSET Advanced Certificate.  Andy regularly leads tastings in Norfolk, is the wine writer for Feast magazine, and has led a Norfolk wine tasting club for 27 years.

We look forward to welcoming Andy back to the show as our Game Fair Country Kitchen Host.

Roger Hickman

Given what a Norwich foodie fixture it has become, it’s hard to believe that Roger Hickman’s Restaurant only opened in 2010.  In that relatively short time, it has received its fair share of plaudits, including three AA Rosettes (the only restaurant in Norwich to hold this award), The Good Food Guide’s Best Restaurant in East Anglia, and the EDP Food Award for Best Restaurant two years on the trot.  The restaurant is also the highest-rated in Norfolk in the Square Meal Top 100, rated at number 52 nationally, as well as holding a ‘Notable Wine List’ award from the AA.

Although originally from Leeds, Roger originally only took a catering course because he was too young to become a fireman, which was his childhood ambition.  Fortunately, he discovered a natural talent in the kitchen – as well as a passion for fine dining.

Roger is no stranger to the Norfolk food scene.  He was head chef at the renowned Adlards, when it held a Michelin star; he also had a spell as head chef at the Victoria at Holkham.

He has also worked in London, including a spell with top chef – and originally a Norwich lad himself – Tom Aikens.

Roger describes his style as ‘modern British, with a twist’, and his menus always demonstrate an accent on seasonal produce, with between 70 and 80 per cent sourced in Norfolk.  He describes himself as a perfectionist, with French Laundry supremo Thomas Keller the chef he most admires.

“Roger Hickman’s civilised restaurant still beats the local competition hands down” – The Good Food Guide

“The go-to restaurant for Norwich and the southern half of Norfolk” – Harden’s

www.rogerhickmansrestaurant.com

 

Iain Mccarten – The Last Wine Bar & Restaurant

Iain McCarten became Head Chef at The Last Wine Bar at the start of 2017. 

Originally from Devon, he has worked in a variety of kitchens including the renowned Gingerman Group of restaurants in Brighton under chef Ben McKellar, and Firedoor in Sydney working with chef Lennox Hastie.

Iain was introduced to the world of fine cooking from an early age – his father was a chef at the Dorchester in London working under the legendary Anton Mosimann.

His influences are wide-ranging, with a particular like for seafood, and for foraged food – something he likes to do in his leisure time with his partner Bonnie, who he met working at the Salt Room restaurant in Brighton.

www.lastwinebar.co.uk

 

Michael Chamberlain

Michael grew up in Thornham with his family and loved cooking from a very young age watching his Nan bake cakes at the kitchen table, Grandad bringing ducks, geese and rabbits off the land and fish from the nets on the beach.
 

He went to Kings Lynn College for 3 years. His first Head Chef job was under Marco Pierre White at Thornham Lifeboat.

Now at The Victoria , on the Holkham Estate, he loves using beef and lamb off the salt marshes, venison from Holkham Park and herbs and vegetables grown from the walled garden at Holkham Hall.

www.holkham.co.uk/victoria

 

Chris Coughbrough - Flying Kiwi Inns

Chris Coughbrough – Flying Kiwi Inns

Chris Coubrough has played a major role in putting north Norfolk at the beating heart of England’s culinary map.

The Kiwi chef worked at top restaurants in Switzerland, London and Suffolk before putting his roots down on the ‘Saltmarsh Coast’ more than a decade ago.

Nurtured on a remote farm on New Zealand’s North Island, his desire to seek out the best cuisine from across the globe has helped hone his cookery expertise to perfection.

Proprietor of The Crown Hotel in Wells-next-the-Sea and the Ship Hotel in Brancaster, dad-of-two Chris has also featured in his own regional TV cookery series, Coastal Kitchen.

He and his good friend Arthur Howell, one of the top butchers in East Anglia, have been entertaining  and inspiring audiences at country shows across England for several years now. Long may it continue!

Tel: 01328-710209 (The Crown Hotel)
Twitter: @CrownHotelWells and @ShipBrancaster

Arthur Howell

North Norfolk butcher Arthur Howell is dedicated to providing his customers with the very best quality, locally-sourced food.

Arthur’s great-grandfather founded the family business in 1889 and it continues to supply first class meat from its three shops in Binham, Burnham Market and Wells-next-the-Sea.

But there’s a lot more to the fourth generation butcher, known across the county for his trademark red coat and cheery smile, than just meat.

He also owns a bakery, fishmonger’s shop and delicatessen, all of which can be found in Staithe Street, Wells.

And he often partners his good friend Chris Coubrough, proprietor of the Crown Hotel in Wells and the Ship Hotel in Brancaster, at cookery demonstrations across East Anglia.

Arthur’s commitment to providing his customers with sustainable, top quality local food saw him presented with  Butcher of the Year and Retailer of the Year at the 2016 National Food Awards Event (for the 3rd time in a row) and also the Best Food and Drink Retailers at the 2015 Aylsham Show.

Contact: www.arthurhowell.com

Chris Coubrough - Flying Kiwi Inns

Mark Elvin – Head Chef at the Brasserie Barnham Broom

Norfolk born and bred, Mark decided to return to his Norfolk roots after spending much of his culinary career across the UK working in award winning restaurants and hotels.

Mark is now leading a team of chefs at Barnham Broom. He has plenty of experience in creating menus based on Norfolk’s rich bounty and all the ingredients he is lucky to have right on his doorstep. Asparagus, game and fresh fish from the North Norfolk coastline being his favourite.

Visit www.barnham-broom.co.uk/eat to take a virtual tour round the Brasserie and to book a table online.

Na Hansell

Na Hansell runs cookery demonstration courses at the Grange Farmhouse near Sculthorpe.

Courses run mornings or evening, and cost from £40 per person including a glass of wine and either lunch or a grazing supper from the dishes cooked.

Na’s cooking uses fresh ingredients and fantastic flavours to create recipes that are simply to cook and delicious to eat. Courses can be arranged for groups.
 
For further details, call 01328 862505. Follow her on twitter @NaHansell or take a look at www.nahansell.co.uk
Na Hansell - chef
Daniel Freear - Strattons Hotel

Daniel Freear – Strattons Hotel

Watch Daniel Freear in action at the Game Fair this April. 

Daniel Freear trained at the College of West Anglia and joined Strattons Hotel in summer 2015 as a Sous Chef. Dan is now Head Chef cooking fresh, local ingredients with simplicity and style alongside Executive Chef Jules Hetherton, formally of the Assembly House Norwich.

For the East Anglian Game Fair he is cooking a pan seared pheasant dish with smoked Jerusalem artichoke puree and wild leeks cooked with lemon and almond. A typical example of how he likes to use local game and seasonal ingredients from the Brecks countryside and give it a delicious twist.  Dan hopes you will be inspired to try this at home!

www.strattonshotel.com

Scott Dougal – Wells Crab House

 
Having lived in North Norfolk for 7 years working for the great Kiwi Group it was a huge goal of Scott’s, with his wife, Kelly, to create their vision of a Seafood Restaurant 3 years ago, making great use of the wonderful seafood from the harbour 200 yards away. 
 
Scott is self-taught and has a passion for creating great twists to his menu, changing it monthly to follow the seasonal ingredients. He also loves his large specials board where you can find new and exciting local and international dishes from his travels around the world.
 
Andrew The Dial House

Andrew Jones – Farmyard Restaurant & The Dial House 

Andrew has solid experience of working in high-end London restaurants for Michelin starred chefs such as Richard Corrigan and Claude Bosi. He was ready to make his own mark when he and his wife Hannah moved back to their home county of Norfolk in 2015.

The pair launched their first venture, Farmyard Restaurant in Norwich in January 2017. Here they quickly gained a reputation for great cooking, service and wine in a relaxed, contemporary space.

The Pair took over The Dial House in Reepham in 2018, a restaurant with 8 luxury bedrooms and since then have been awarded two rosettes at each venue and five stars for the rooms at The Dial. The food Andrew cooks at each venue is unfussy, produce lead, local to the point of visiting the farms they source from in person and cooked wherever possible over his charcoal ovens – both called Bertha. Farmyard is a Norwich based ‘Bistronomy’ style restaurant where a relaxed ‘bistro’ experience meets the top quality produce and vibrant flavours normally found in ‘gastronomic’ fine dining joints. At The Dial House, the style is more luxury bistro – you might for instance find yourself ordering lobster next to a baby grand piano but still within a very welcoming and relaxed environment. 

 www.farmyardrestaurant.com

www.thedialhouse.org.uk

 

 

Fran Hartshorne – Head Chef at The White Horse, Brancaster Staithe

Fran has been thriving in the kitchen at The White Horse, Brancaster Staithe since 2005, stepping up to Head Chef in recent years. You could say Fran is ‘home grown’ and has been on a great journey at The White Horse, she worked in the US for a number of years but Norfolk is where her heart is and where her cooking comes into its own. ‘I feel the luckiest Chef on the Norfolk coast, creating in a kitchen that faces out across the stunning tidal marsh, it can’t get much better’ says Fran.

Passionate about seasonality and the provenance of her ingredients she aims to explore, experience and use every available local ingredient in her menus. There’s an abundance of choice, the pairing of which with Fran’s creativity takes local produce to its highest level.

See Fran in Norfolk Table, a cookbook that celebrates the talents of 20 chefs on the coast. A great read including some of Fran’s delicious recipes.

www.whitehorsebrancaster.co.uk

 

Chris Lee – The Bildeston Crown

Food is an integral part of The Bildeston Crown experience and Chef Chris Lee has an excellent reputation for his signature, innovative style.

Quality produce, sourced locally whenever possible, is used when in season, to get the very best results. The eclectic menu at The Bildeston Crown caters for every taste.

Vegetarian twists and seafood favourites are plentiful but the confirmed carnivore is most definitely in for a treat if not a difficult decision with the menus which change regularly.

Classics features regular favourites; Select is a little more adventurous and at times really quite experimental and Crown Tasting is perhaps the ultimate dining experience at The Bildeston Crown.

www.thebildestoncrown.com

Jon Devine-Gay – Erpingham House 

Jon Devine-Gay is Executive Chef at Erpingham House in Norwich.

Established in 2018 Erpingham House is the UK’s Largest Plant Based Restaurant. 

With Plant Based and Vegan eating on the rise, Erpingham House has quickly become well known across Norwich and further afield, including being listed in the Times Top 20 Vegetarian Restaurants within months of being opened. Erpingham House is grade 2 listed building in the heart of Norwich’s historic Tombland area, laying in the shadows of the city’s cathedral. 

Jon’s approach is full flavoured with respectful cooking, making the most of the natural ingredients the county of Norfolk has to offer. The emphasis is on the abundance of produce, rather than the perception of limitations assumed with meat free cookery. 

Previously Jon was Executive Chef at Jimmy’s Farm, Voted Suffolk’s Best Restaurant in 2016. 

www.erpinghamhouse.com 

Jon Gay
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