Game Fair Country Kitchen
Game Fair Country Kitchen
Andy Newman will be returning to host our 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.
Satiate Artisan – Loïc Malfait
Loïc is a classically trained pastry and cuisine chef who honed his skills in various fine establishments in France and London before joining an internationally renowned culinary school where he taught French cuisine and patisserie to thousands of students and did live cookery demonstrations on television, cruise ships and all around the globe.
Loïc now shares his passion for all things food at his cookery school, Satiate Artisan, located in beautiful Norfolk countryside in the village of Beeston. It is the perfect place to indulge in amazing food and sharpen your kitchen skills under Loïc’s guidance.
Satiate Artisan offer a diverse range of cooking and baking workshops, tasting demonstrations and bespoke events that are designed to awaken your passion for cooking and baking for both novice and experienced home chefs. Whether you’re starting from scratch or looking to develop your skills and tastebuds, Satiate Artisan welcomes you!
You can also indulge in Loïc’s baking and cooking at Satiate Artisan’s La Petite Boutique where you can drop in and pick up delicious breads, pastries and all things tasty. The hardest part will be deciding which ones to take home with you!
Satiate Artisan champions simple, delicious food presented in a friendly and professional setting that will leave you perfectly satisfied yet wanting more.
Instagram: @satiateartisanorfolk
Facebook: @Satiate Artisan
MasterChef 2022 Semi Finalist Olayemi Adelekan
Olayemi Adelekan – Yummy By Design
MasterChef UK 2022 (Top 6) Semi-Finalist | Food Writer | Private Chef
Olayemi Adelekan is a passionate cook with over 40 years of experience, known for her bold and exciting fusion of West & North African, European, West Indian, and Middle Eastern flavours. A MasterChef UK 2022 semi-finalist, she shares her love of food through blogging, private dining, Chef’s Tables, supper clubs, and live cooking demonstrations.
She writes a weekly food feature, Yemi’s Food Stories, for The Stray Ferret, celebrating Yorkshire’s best producers. As a member of the Guild of Food Writers and a judge for the prestigious Taste Awards (USA), Olayemi is a respected voice in the food world.
Born in Nigeria, with roots in the Caribbean and the UK, Olayemi’s cooking is a vibrant tapestry of cultures. She regularly appears at top UK food festivals, including The Great Yorkshire Show, Great British Food Festivals, and Good Food Shows, and has been featured on BBC Radio York, Sheffield, and Manchester.
Websites: yummybydesign.co.uk
Instagram: @yummy_bydesign
Michael Chamberlain – The Victoria Inn, Holkham
Michael Chamberlain is Head Chef at The Victoria, a two AA rosette restaurant and hotel at Holkham. The Victoria’s location on the North Norfolk coast is perfectly placed to give Michael and his team the freshest, most seasonal, sometimes unusual, but always delicious, ingredients for their ever-changing menus, all sourced locally. Michael is passionate about dishes that emphasise taste, sustainability and a connection to the local landscape and is often to be seen foraging in the marshes, hedgerows and woods, choosing vegetables from Holkham Walled Garden and cooking imaginative dishes with the game from the Holkham Estate.
Na Hansell – Inspiring Cooking
Na Hansell runs cookery demonstration courses at the Grange Farmhouse near Sculthorpe.
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. thegrangefarmhouse.co.uk
Simon Whitehead
In his roles as a journalist, author and filmmaker, Simon has been praising the virtues of field to fork and wild rabbit as a sustainable food source for a number of years. The author of ‘Ahead of the Game’ cookbook, Simon writes for Shooting Times on a regular basis and has also made guest appearances on television programmes such as Countrywise, Channel 4’s Food Unwrapped and Great British Food Revival.
Simon is best known to us for his incredibly entertaining and unforgettable Main Arena ferret demonstrations however, this year, he will also make his debut appearance in our Game Fair Country Kitchen, demonstrating how to dispatch, skin and prepare a rabbit for the pot. During the demonstration Simon will highlight the virtues of eating wild rabbit. From butchery to burger Simon explains the provenance of his harvested rabbits as a part of his job as a rabbit controller.
In-between his Cookery Theatre and Main Arena demos Simon, his ferrets and dogs are on hand for interaction with the public at his static display on 1st Avenue South.
Greig Young – Head Chef The Bildeston Crown
A seasoned chef with an abundance of experience and knowledge to share. Greig has worked in the culinary industry for nearly 20 years, beginning when he was as young as 15. Having trained in Scotland, Greig travelled to the other side of the globe to work in Australia and New Zealand.
Despite his world travels, he’s found home in Suffolk and has been settled here for 10 years. Greig joined The Bildeston Crown last year and was “excited to revitalise it and work in such a successful business.” Greig crafts genuine and unpretentious dishes; he wants to be the first-place locals think of to pop in to for a quick and tasty supper…
Eager to continue The Crown’s legacy and bring it forward into a new chapter, Greig admires The Crown for what it has grown into and has now really started to “put his stamp on it”. Greig has brought the ‘estate-to-plate’ ethos of The Crown to life; admiring the team’s passion for ethical dining stating “it is music to my ears. To have the kitchen garden at Nedging Hall to pick seasonal produce from inspires us chefs and keeps menus fresh which is exactly what people want.
Greig has recently been named Suffolk Magazine Chef of the Year Finalist and was a Finalist in the Eat Game Chef of the Year, 2025.
Scott Dougal – Wells Crab House
As a Husband & Wife Team we are very much hand’s on and love being at the helm of our little Restaurant that we started in April 2016.
We are a small, intimate and informal Restaurant of 14 tables with an ethos to create a friendly, relaxed and welcoming dining experience from our young and enthusiastic team, centred around beautifully prepared local and seasonal seafood dishes, with dishes developed from travels afar and each chef’s passion for different cuisines we aim to offer a fusion of dishes to amaze your taste buds, and seafood platters being a popular constant. Although we will be offering a smattering of ‘landlubber’ dishes from award winning butcher Arthur Howell on our monthly menu to make sure every taste is catered for.
For our talented Kitchen brigade using local is a top priority and we are proud to supply Crabs and Mussels from Andy Frary on his Andorra Star 2 boat, Lobsters from Billy Ward on his Predator Boat and Oysters from Southerland Family from Brancaster, and all other Seafood is supplied by Sole Trader who sources the best suppliers up and down the coasts of England. Nothing better than getting our deliveries so fresh with wellies still dripping with the sea…..
Your dining experience is also enhanced by our extensive drink offering……
With our vast and impressive wine list we offer a wine matching service as nearly all our wines are served from 125ml to a bottle and we stock five wines made in Norfolk from the Award Winning Vineyards Winbirri and Burn Valley.
We also have a Cocktail Menu, Thirty Five Gins only from Norfolk Suppliers, plus 2 of our own made by Black Shuck in Hindolveston and bottled beers and Lagers from Barsham Brewery, Moongazer Brewery, East Quay Brewery and Adnams in Holkham.
We look forward to welcoming you for our Chef’s ‘Main Catch’. Served by us or one of our lovely team (As we may be on one of our Adventures ….:)