Justin kett – The Swan at Lavenham
Enjoy fresh, seasonal, locally- sourced food within exquisite surroundings at The Swan Hotel in Lavenham, Suffolk.
With three mouth-watering dining options for your pleasure. Ranging from light lunches in the informal Brasserie, with superb views out to a secluded Suffolk garden; bar bites laid-back and relaxed Airmen’s Bar in an easy-going and chilled out ambience to classic contemporary cuisine in the superb medieval style AA two Rosette Gallery Restaurant.
Justin joined from sister hotel, The Brudenell, he has previously worked at the Michelin-starred Castle Hotel at Taunton, under the auspices of Head Chef, Richard Guest. He is known for his love of classical British food which comes through in his exciting seasonal menus, which are strongly based on quality local ingredients. These include freshly baked bread using flour from Glebe Farm, Lowestoft kippers and Cromer crab. The Nash family’s chickens from Sutton Hoo, Dingley Dell pork, Red Poll Beef and Asparagus from Sanderson’s Farm at Beachamwell. These fine ingredients are mixed with flair and a pinch of passion and imagination to produce exquisite dishes which ooze simplicity and unadulterated flavours.
Eva Humphries, DipION, mBANT, CNHC is a registered nutritional therapist, speaker, columnist and founder of the health and wellness site www.wholefoodwarrior.co.uk.
Having become disillusioned with the diet and weight loss industries, Eva translates the latest science on various health-related topics to promote evidence-based nutrition.
She believes that good nutrition is not about denial, rather it is about a balance that requires the addition of foods that promote health.
Her food demonstrations utilise real, easily accessible, seasonal ingredients to generate nutritious dishes that are easy to recreate at home.
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
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.
Justin Sharp – Chef & Head Proprietor at Pea Porridge
We are delighted to welcome Justin Sharp from Pea Porridge, Bury St Edmunds, to this year’s Game Fair Kitchen.
Pea Porridge opened its doors in October 2009 and is an independently owned neighbourhood restaurant, located on a square, which was once a green, called “Pea Porridge Green”.
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.
Eric Snaith – Head Chef at Titchwell Manor
A stone’s throw from the beautiful North Norfolk coast, boutique hotel Titchwell Manor houses the flair and flavours of rising culinary star and Head Chef Eric Snaith.
Eric has been at the helm of the hotel’s two restaurants for a decade, earning a reputation for exquisitely presented, innovative, modern European food using the finest local ingredients and cutting edge-techniques.
Follow Eric on Twitter: @TitchwellManor
James Carn – The Angel Hotel, Bury
A locally `grown’ talent from Bury, James first worked as a junior chef at The Angel over 5 years ago has worked since in a number of prestigious Suffolk restaurants before returning to the Angel in January. He won ‘Chef of the Year’ in 2016 at the Suffolk Food & Drink Awards and has now established himself as one of the young leading chefs in the region. He describes his food as `Simple a world influence with a Suffolk core, nose to tail and refined – great ingredients not overworked’ He is already turning heads in Suffolk!
James Conway – Head Chef at the Brasserie Barnham Broom
James Conway is a Norfolk boy returning home to his roots after spending the last 5 years working for Jamie Oliver across the country.
James learnt a lot from Jamie, from his passion for food and all things kitchen, to his enthusiasm and flair! James now wants to put the Brasserie at Barnham Broom firmly on the Norfolk map as a place to visit for an outstanding culinary experience.
Only last month the Brasserie achieved the 2016 Certificate of Excellence, reflecting the consistently great reviews on TripAdvisor.
Visit www.barnham-broom.co.uk/eat to take a virtual tour round the Brasserie and to book a table online.
Michael Chamberlain – The Victoria, Holkham
Michael Chamberlain is the head chef at The Victoria Inn which stands at the north gates entrance to the Holkham Estate.
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’s 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 from the walled garden at Holkham Hall.
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!
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.