Cookery Theatre - 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


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 Chamberlain

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.

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.


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 to take a virtual tour round the Brasserie and to book a table online.

Zena Leech-Calton 

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 teach

When 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. 
Zena has a regular monthly food column in East Life Magazine and is super charged with passion about local food and teaching cookery
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.



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.
James Mortimer - Marsham Arms Photo

James Mortimer – The Marsham Arms 

Recently gaining their first AA Rosette, The Marsham Arms is gaining momentum in Norfolk and surrounding areas as a great place to eat.

Head Chef James Mortimer started young in the kitchens starting from the bottom he worked his way up to head chef very young, before leaving for his dream job of becoming a firefighter for Norfolk fire and rescue service. After five and a half years the pull of kitchen life was too much and he settled where his wife is manageress and has been for the last 17 years. The traditional food is done incredibly well but it’s the culinary delights on the Specials Menu that elevates The Marsham Arms to gastro status without some of the less appealing clichés and prices. Trained classically James takes influence from modern British cuisine and his Mediterranean heritage. You will find seasonal Norfolk produce in every dish “every ingredient deserves respect and love, I like to take simple ingredients and use them in ways that make them sing”. James also speaks highly of his team to which he says he owes everything to “they are extremely driven and a diverse group but when you put them into service they blend like the flavours of the perfect dish, they have been with me for a long time so to me they are family”.  

The Marsham Arms is located seven miles outside of Norwich en-route to the pretty market town of Holt and the North Norfolk coast. Perfect distance for an ‘escape from the city’ lunch, post beach day or an A La Carte evening meal.

Along with various dining areas including an alfresco eating area for those warm summer evenings and a function room for private dining events, there are 16 bedrooms available, ranging from family garden rooms to a penthouse in the pub’s eaves that spans the whole top floor with views across the beautiful Norfolk countryside.

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.

Sign up for latest news & exclusive offers!
Sign up to our newsletter and become a friend of the show, receiving exclusive giveaways and latest news.
We respect your privacy.