Live Cooking Demonstrations
Live cooking demonstrations will be taking place outside the Shaftesbury Town Hall at the ‘Chef’s on Stage’ demonstration Kitchen with Local Chefs David, Mark and Steve backed up by Sarah Ali Choudry cooking up an array of very tempting dishes from fish, meat, savoury and sweet using the finest quality local produce for you all to try. ‘Out & About Cooking Live’ is supported by local food producers and suppliers who have kindly sponsored the event. Live demonstrations will take place on the hour from 10am through to 4pm, and to tempt your taste buds we will be offering a range of dishes for you to try throughout the day. Why not stop by and see what’s cooking!
FREE TO ENTER PRIZE DRAW OF A MEAL FOR 2 IN MARK & DAVID’S RESTAURANTS
Meet the Chefs
Chef Proprietor of La Fleur de lys
2 AA Rosette Multi award winning Restaurant with Rooms in Shaftesbury. Now in it’s 25th Year in Shaftesbury, David has been running La Fleur de Lys with his wife Mary and Marc his able partner in the Kitchen cooking high quality local produce for the past 25 years. They are all very passionate about their food, using only the best quality fresh food to be found from the local area and using local suppliers.
Tel: 01747 853717 Email: firstname.lastname@example.org www.lafleurdelys.co.uk
Chef Proprietor of La Fosse Restaurant with Rooms in Cranborne.
Mark is a multi award winning chef and the winner of Dorset Chef Of The Year 2015. Mark has been running La Fosse with his wife for the past 8 years which has been voted finalist as Dorset’s Best Restaurant for the 4th time in six years. Together they work hard to create the perfect place to explore the Cranborne Chase.
Tel: 01725 517604 Email:email@example.com www.la-fosse.com
Steve is a freelance head chef who works in high class established hotels all around the country. Steve has previously worked at the Watch House Cafe, West Bay and as development chef at the Lesley Waters Kitchen in Yeovil. Steve uses and cooks only seasonal fresh produce from the local area and has a passion for searching out the local area for quality producers.
Tel: 01935 863 746 Email:firstname.lastname@example.org www.yeovilhotel.com
|Sarah Ali Choudhury
Sarah Ali Choudhury is recognised as Dorset's answer to Madhur Jaffrey. She creates real home cooked indian food, cookery classes, YouTube videos and cookery demonstrations. Sarah also offers event and outdoor food catering and writes regular food columns for magazines, newspapers and online publications. She appears regularly on Talk Solent TV and is a Food Expert with Hot Radio 103.8fm.
Twitter:@saraheasycurry LinkedIn:Sarah Ali Choudhury Facebook: Sarah Ali Choudhury Instagram:Sarah Ali Choudhury
Live Programme of Events
10am ALL SORTS OF SOUPS WITH MARK & DAVID
Product support – Taylors Traditional Bakers, BV Dairy & Abbots Greengrocers
11am EVERYTHING’S FISHY WITH STEVE BANT
12pm GAME, GAME, GAME – EVERYTHING GAME
2pm CHICKEN CURRY WITH FRESH MINT RAITA WITH SARAH ALI CHOUDHURY
3pm SWEET DELIGHTS A DISPLAY OF MAKING ICE CREAMS & DESSERTS BY DAVID ASSISTED BY MARK HARTSTONE
They offer a wide variety of products including traditional and speciality breads, rolls, buns, pastries, scones, tea-cakes . . . The majority of the dough products are made by hand using traditional methods and include old favourites such as Bloomers, Cottage and Farmhouse loaves.
In addition, Bakers have added exciting flavoured, speciality and French loaves such as Sourdoughs, Corn Bread, Date & Walnut and Campaillou to their range. www.taylorstraditionalbakers.co.uk
The prize winning Lagan Herds have been established at Park Farm for the past 20 years or more. Park Farm occupies part of Gillingham’s ancient Royal Forest with much of the farmland in the Parish of Motcombe.
The meat is derived from traditional native breeds, raised and grazed on the farm keeping food miles to the absolute minimum. The farm has been working with traditional and rare cattle breeds for many years. Lagan farm has an international reputation for quality and supplies breeding stock to many other herds. They are particularly well known for British Whites, Red Polls, and of course the very rare Irish Moiled cattle.
Home grown lamb is also available from Romney and Wiltshire Horn flocks, and their pork is sourced from other local farms.
Cows at Lagan Farm. After slaughter, the carcases are hung in their own chillers for the optimum length of time to develop flavour and then prepared by their own very experienced butcher and his team. They will prepare any cuts that are wanted and make their own fantastic sausages, burgers and barbeque packs.
Lagan Farm meats as well as being a regular feature of our Farm Shop are also now being served in a number of hotels, restaurants and schools locally as well as in the Orchard Park café.Lagan Farm, Park Farm, Gillingham www.laganfarms.com
The company has come a long way since its humble beginnings and has always been a family run business, established in January, 1961 by Mr. Clifford Samways from a small wooden barrow, selling his catch on the harbour side of West Bay, Dorset.
Over 50 years on from those humble beginnings, Samways Fish Merchants has grown into a well respected and thriving local business with a multinational customer base, selling and purchasing over 2,500 tonnes per year. www.samwaysfish.com