Game Fair Country Kitchen
Game Fair Country Kitchen
Andy Newman will be returning to host our 2021 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.
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.
Producing the finest, most characterful, free-range British eggs since 1928, Clarence Court are known for their ‘fabulous eggs by fabulous birds’. It’s easy to recognise their royal status in the egg world, by catching a glimpse of their iconic crown mark which adorns each egg.
The life of a Clarence Court bird is a pampered one full of privilege and roaming free from dawn until dusk, on acres of England’s green and pleasant land. From traditional birds to wonderfully unique breeds, Clarence Court are a cut above the rest when it comes to quality and variety – proudly holding the title for Britain’s widest selection of deliciously flawless eggs.
Their gorgeously golden Burford Browns, with their glossy, burnished brown shells are divinely rich in flavour and the perfect egg for any occasion. A rich, creamy yolk, which is plump and indulgent, can be found inside their charming Old Cotswold Legbars – known for their distinctive pale blue shells. And what can we say about their sensational seasonal line up of Goose, Rhea, and Ostrich eggs – amongst many other varieties. One thing is for sure, Clarence Court eggs are vibrant, rich and memorable.
We look forward to welcoming Clarence Court eggs to the Game Fair Country Kitchen at this year’s Game Fair. Look out for the crown!
Bullards is a name that’s synonymous with the history of Norwich. Well known for supplying beers, wines and spirits, the fascinating history of Bullards spans six generations over 180 years and continues to the present day with their award-winning, handcrafted gin.
Made in small batches using a traditional copper pot still, Bullards’ artisanal gins are hand-bottled in the Tipsy Anchor Distillery in the heart of Norwich. With quality and innovation in each drop, and a collection good enough to share, their premium gins are to be enjoyed in good company.
A multi-award winning brand, titles to their name include World’s Best London Dry Gin, as well as Distillery of the Year.
Bullards Spirits latest and most ground-breaking innovation from 2020, their Eco-Refill Pouch and Bottle For Life concept aims to reduce their carbon footprint, while allowing customers to keep their beautiful, jewel-coloured glass bottles in use. Bullards Spirits work with TerraCycle and Royal Mail to ensure the Eco-Refill Pouches are returned to the distillery via Freepost and recycled responsibly.
Bullards Spirits are leaders in the industry, their gins, packaging, sustainability efforts and distillery itself have won multiple regional, national and international awards. It’s this, the rich history and the fine quality and taste that sets Bullards Spirits aside from the others.
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
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.
Michael grew up in Thornham with his family, and his love of cooking flourished from a very young age. He was inspired watching his Nan bake cakes at the kitchen table (and licking the spoon when she wasn’t looking), and seeing his Grandad bringing ducks, geese and rabbits off the land and fish from the nets on the beach.
After three years at King’s Lynn College, Michael worked in kitchens up and down the north Norfolk coast, starting as a kitchen porter and working his way up to becoming Head Chef with Marco Pierre White at The Lifeboat Inn, Thornham.
Now at The Victoria Inn on the Holkham Estate, Michael doesn’t believe in over-complicated food, and believes a truly satisfying dining experience can be created by using only five to six ingredients on a plate. He tries to source all ingredients from within a 50-mile radius with most actually sourced from the Holkham Estate itself. Given Holkham’s plentiful agricultural setting and proximity to the sea, Michael and his team are able to offer a much sought after selection of seasonal and local dishes, including beef and lamb off the salt marshes, venison from Holkham Park, samphire from the nature reserve, and herbs and vegetables grown in the walled garden at Holkham Hall.
In his spare time, Michael spends as much time as he can with his wife and two daughters. He enjoys walking, shooting, fishing, foraging, off-roading and is a Land Rover enthusiast.
Izzy Baillie Hamilton – Well Bean Nutrition
Izzy Baillie Hamilton, Private Chef and Nutritionist (DipCNM, mANP, BANT & CNHC registered) has earned her stripes over the past 10 years in private and professional kitchens for a growing client list of discerning foodies who enjoy responsibly sourced, nutritious, and delicious food.
Her enthusiasm and creativity in cooking are infectious; she can transform the plainest dish with a surprising twist and most of all longs to give her friends and customers the confidence to experiment for themselves and find pleasure in cooking and sharing great food. www.wellbeannutrition.co.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.
Cookery Tutor and Food Writer, Zena trained at Norwich College in catering. After training she had a stint in London as a chef, including time spent as Head Chef at Eailing Film Studios in the days of Colin Firth in Pride and Prejudice. Working at Leiths with free cookery classes on tap inspired her to teachWhen Zena settled back in Norwich (to get married and have a family) she started working for Adult Education and Family Learning. She opened her Cookery School ‘Lodge Farm Kitchen’ in Bawburgh 7 years ago specialising in Asian and teaching 15 different themes. She decided to offer Food and Drink Walking Tours around the City 4 years ago which then lead on to ‘Love Norwich Food’ website and social media accounts – accidentally falling into the role of food blogger with 10k followers on Instagram.
Dan Freear – The Goat Shed
Dan Freear formerly of Strattons Hotel in Swaffham and Socius in Burnham Market now heads up the team at the newly opened Goat Shed kitchen in Honingham. Cooking food which is season focused whilst also using the best local produce. A key feature is the use of there own award winning cheeses which are made on site and can be seen on a range of exciting dishes on the menu.
Steve Angier – The Packhorse Inn, Moulton
Steve Angier is a Chestnut Head Chef, currently holding the reigns at The Packhorse Inn, Moulton, just outside of Newmarket. Steve began his career 20 years ago at Michelin starred Zum Zaringer, in Bern, Switzerland. From there he travelled around Europe as Head Training Chef for a group of hotels located in Ski resorts, opening kitchens, developing menus and training brigades.
On returning home to his native Essex, Steve focused on developing his own style and passion for our regions produce, from Norfolk tomatoes to herbs from the pub’s kitchen garden to Maldon Oysters, farmed close to where he grew up.
A highlight of the year for Steve is game season where he receives birds still warm from local shoots, creating dishes that champion the sport and seasonal ingredients that can be foraged locally like brambles and plums. Steve’s fun and cheeky nature shines through in his desserts where he enjoys taking old favourites or English classics and creating something fresh and new. This autumn Steve’s new dessert ‘Tea and Toast’ will be taking pride of place on The Packhorse pudding menu – an Early Grey set custard, with a milk crumble and brown bread and marmalade ice cream.
Catherine Arnold Nutrition
Catherine Arnold, BA (Hons) dipCNM, mBANT, CNHC
Catherine Arnold is a BANT registered Nutritional Therapist and functional medicine practitioner who runs her own online private practice focussing on gut and hormone health. She supports people who are suffering with Irritable Bowel Syndrome, digestive problems, infertility, menopause, endometriosis and other hormonal imbalances. Her work also involves helping clients who are not unwell, but want to optimise their health and prevent disease. Catherine trained at the College of Naturopathic Medicine in London after discovering the power of nutrition when her partner Paul, successfully battled leukaemia aged 34. The couple went on to have 2 children and nutritional therapy was responsible in helping them overcome fertility problems post chemotherapy. Catherine draws on her experience to support and promote wellness in others. She is a qualified yoga teacher, health and nutrition speaker, recipe developer and a passionate foodie. www.catherinearnoldnutrition.com
Nik Hare – The Brasserie Barnham Broom
The Brasserie at Barnham Broom is one of Norfolk’s premium eateries. With expert chefs at the helm, the Brasserie is a place for relaxed enjoyment where you can experience the best of local produce in the heart of the Norfolk countryside.
At the Brasserie, diners will enjoy expert culinary and gastronomic skill with ingredients pertaining a strong focus on local provenance with the majority of suppliers coming from within a 40-mile radius.
Guests are invited to enjoy a pre-dinner drink in the Brasserie Lounge, with its beautiful views of the golf courses and countryside beyond, before the main event.
Our team of award-winning chefs create imaginative dishes which always attest to the highest quality and feature special touches which you won’t find elsewhere.
The Brasserie features regular menu changes to reflect the changing seasons.
Nathan Rackham – Journal Dining
Michelin Trained Chef Nathan Rackham talks about the new venture Journal Dining. How And Why it started, whilst cooking Cured Duck Rose, Melon and Avocado Gazpacho, Ricotta and Chive oil.
Nathan Trained in the Périgord region in France in a Classical Michelin Restaurant Handed down for 5 generations.
Onwards returning to England to cook in Modern Michelin kitchens.
He has also cooked for high end celebrities and privately catered in some of the most prestigious homes across Europe.
Find out more: @journal_dining (Instagram) @JournalDining (facebook)