Game Fair Country Kitchen
Game Fair Country Kitchen
Andy Newman will be returning to host our 2025 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 at ‘Yummy By Design’ is a passionate foodie and MasterChef UK 2022 (Top 6) Semi Finalist who has been cooking for over 40 years.
She shares her love and passion for food through food blogging, content creation, private chef and private dining services, cooking demonstrations, pop up events and a weekly food feature (Yemi’s Food Stories) in The Stray Ferret celebrating local producers and their produces.
At the core of Chef Olayemi’s culinary philosophy lies a deep appreciation for her heritage and a profound respect for the culinary traditions she draws inspiration from.
Her fusion cooking transcends borders, combining the bold and aromatic spices of Nigeria, the comforting and classic flavours of British cuisine, the vibrant and tropical influences of the West Indies, and the rich and intricate spices of the Middle East.
Instagram: Yummy_bydesign
Michael Chamberlain – The Victoria Inn, Holkham
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.
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
Jamie Mountford – Head Chef Swynford Manor
Head chef at Swynford manor, Jamie is proud to have been part of a number of fundraising events for local charities and pop up take-aways during lock down to lift the local communities spirits.
Jamie was also a Master Chef Professionals contestant in 2016 and is currently Cambridge 105 radio chef resident. Only using local and fresh produce.
‘Swynford Manor is the perfect fusion of contemporary style and rural charm giving you an unforgettable and utterly luxurious country house wedding venue. As soon as you step through our striking front door, you are immediately greeted with an iconic crystal chandelier and sparkling chequer board floor, welcome to Swynford Manor!
With its amazing glass roof, air conditioning and floor to ceiling windows the fantastically light and versatile Garden Room is at the heart of every wedding day held at Swynford Manor.
In keeping with our contemporary style, all our delicious dishes are elegant and sophisticated, served on gleaming white crockery with polished cutlery and sparkling glassware. To help with your planning, we’ve created an extensive food and drink menu for the whole celebration. With each dish freshly prepared by our talented in-house chefs for you and your guests using the finest locally sourced produce; You and your guests will remember the exceptional dining and impeccable service received whilst here for your wedding day for many years to come.
Swynford Manor is your perfect wedding venue choice, and you can enjoy every aspect of your special day in one place at our exclusive wedding venue’.
Laura Whatling- TipsyJar
Starting out in hospitality age 13 in the South of France and falling in love with the industry, Laura moved back to the UK to work in the bars of Micheline starred hotels, eventually landing in Norwich to pursue her passion in mixology and creating great flavours, running cocktail bars since the age of 21.
When lockdown hit in March 2020, Laura and her partner Ellie created TipsyJar, a ‘shake your own’ cocktail delivery service, offering bar quality cocktails straight to customers doors along with their paired drinks garnish to enjoy at home. The demand quickly outgrew the pair and so as hospitality began to open its doors again, TipsyJar moved from a home delivery service to its own award-winning city centre bar.
TipsyJar is designed with the customer experience at the forefront, carefully constructing each cocktail with intention, combining knowledge, creativity and quality ingredients to create a fun and enjoyable experience for all.
@tipsyjaruk
Mark Elvin – The Courtyard Restaurant, Elveden Estate
Mark Elvin is the Head Chef of The Courtyard Restaurant, Elveden Estate.
He trained at Norwich City College for 3 years in catering and hospitality. After moving away from Norfolk he worked in many award winning hotels and restaurants across the country and after a few years, returned to his Norfolk roots.
‘We are so lucky here in Norfolk and East Anglia with the amazing produce. Whether it’s local game, asparagus or the north Norfolk coastline, especially Cromer crabs and mussels.
At Elveden we are surrounded by beautiful estate venison and game. Vegetables are at a plenty.
I’ve been at Elveden for 18 months and loving every minute. It’s an amazing place to work. I’m so very proud to head up the kitchen at Elveden.
I’ve also been on many live cookery theatres across East Anglia, which I love doing. It’s fantastic to teach the public new techniques of cooking and telling them the history of the food. It’s lovely to have interaction with them to shown my passion for food.’
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.
