Marlow Food Festival 2010 Programme
Saturday 11th September & Sunday 12th September 2010 Crowne Plaza Marlow, 10.00 am - 4.00pm Chef masterclasses, book signings, food tastings and displays.
Welcome to the Second Marlow Food Festival!
This year we have extended the festival to two days in order to bring together both locally renowned chefs and some of the country’s top talent. These award-winning chefs represent the cutting-edge cuisine which is at last giving Britain a place at the international top table. With a full programme of chef master classes, food sampling, Champagne and wine tastings, produce stalls, flower demos, children’s games, and musical entertainment; plus a talk by BBC presenter Bill Turnbull about his new book “The Bad Beekeeper” (accompanied by a live exhibition beehive, of course - we think you’ll go home with plenty of inspiration! Our thanks go to the many who helped create this festival, including Hand and Flowers chef, Tom Kerridge (who has brought together some of his fellow competitors of BBC’s Great British Menu for this event), the team at the Crowne Plaza Marlow, and all our sponsors. Helen Rathbone Flying Pigs Events www.flyingpigsmarketing.co.uk
Welcome to The Crowne Plaza Marlow It gives us great pleasure to welcome everyone to this year’s Marlow Food Festival which, has something for everyone. Please do take time to meet some of our team of chefs, two of whom (Daniel Poplawski and Rohit Sharma), under the guidance of Executive Head Chef Stuart Hine have recently picked up a bronze and silver award at the prestigious competition “The Major Culinary Challenge” at London’s Westminster Kingsway College. Add to this the achievement of an AA rosette for the Graze Restaurant, the resounding reaffirmation of our 4 star status and a silver accreditation from The Investors in People inspector and this has been a very successful summer. It is always a challenge to maintain excellence but the team constantly strives to exceed expectations. Enjoy this year’s festival and we hope to see you again. Jon Child General Manager www.crowneplazamarlow.co.uk
Crush all spices and herbs before using
Chris was a BBC Great British Menu finalist and is now chef/director at The Fine Dining Academy in Yattendon, Berkshire.
• Remove from stove and add the other ingredients.
Cured wild pigeon by Chris Horridge, The Fine Dining Academy
Chris Horridge www.finediningacademy.co.uk
Chris Horridge has been causing a stir in the kitchens and a Wow in the dining room throughout his career as a chef, which has included working at Raymond Blanc’s Le Manoir, The Bath Priory where he gained a Michelin star, and Cliveden.
Wild pigeon tends to be on the menu more infrequently these days particularly as it can have a strong flavour which is becoming less appealing to the modern palate. Curing the breasts tempers the strong aroma making it more palatable and subtler. The recipe for the pigeon cure is as follows (with experience you can adjust it to your taste). To bring the wild angle back into the dish we serve it on a tile with a fruit puree and wild herbs as in the picture. It can equally be served with more traditional accompaniments to cured meats. 6 - 8 Pigeon breasts boneless, skin
Chris has pioneered “threedimensional cuisine”: great taste, attractive presentation, and the often overlooked third dimension of healthy and nutritious food. After studying with university scientists and a nutritionist, his cuisine is now virtually dairy, gluten and sugar-free, and is packed with healthy nutrients. Flavour is not lost, but is often enhanced. Link cutting edge science with an exploration of the wisdom of past herbalists and you might find Chris exploring the cancer-fighting properties of wild carrots, the use of immune-system-boosting echinacea root in a scrumptious dessert, or suppressing the saturated fat in foie gras, to provide a menu which will taste
fabulous, and also keep you healthy. It will also look beautiful, as research shows that attractively presented food leads to more enjoyment, which in turn affects the way we absorb nutrients.
(1 breast per starter portion)
Coarse sea salt
6” sprigs of savory or thyme
Black pepper corns
250ml Red wine 10
• Add the salt and sugar to the wine and bring to the boil
• When temperature is cool place pigeon in marinade cover and chill • Turn every 12 hours leaving for a total of 48 hours • When the meat is sufficiently cured it should be fairly firm to the touch • If it still feels tender then continue to marinade for further 12 hours • Wipe off the excess marinade wrap in cling film and freeze until solid • Unwrap and using a very sharp knife slice as thin as you can or use a meat slicer (Be very careful - see below) • As you slice lay the meat on a plate, this is important otherwise on defrosting (which is almost instant) the meat will clump together, being almost impossible to separate • We slice the pigeon breast lengthways which allows us to roll it up around some wild herbs Please note that cutting frozen meat with a sharp knife is difficult and the knife may sometimes slip if you are not very careful. Obtaining a meat slicer is a safer option household editions are now reasonably priced.
Pyrenean Lamb Braised shoulder, roast best end and basil pomme purée, niçoise garnish A true test of any chef’s craft with a whole animal, encompassing skills such as roasting, braising, confiting, pan-frying and the virtue of patience. Serves 4 Shoulder & shanks 600g boned and rolled lamb Shoulder 150g unsalted butter 100ml olive oil 1 litre white chicken stock 1 litre lamb stock bunch rosemary 2 heads garlic Roast best end 400g French trimmed best end 50ml olive oil
Alan Murchison www.parishouse.co.uk As if running two Michelin-starred restaurants – L’Ortolan near Reading and La Becasse in Ludlow – weren’t enough, this spring Alan Murchison took over the lovely Paris House in the deer park at Woburn, which is already receiving critical acclaim. And that’s just the start. He is said to have ambitions to open 10 Michelin-starred restaurants by 2018. Alan is also a star tutor at The Fine Dining Academy. He has written a popular book, Food for Thought (hailed by Egon Ronay as “the epitome of artistic imagination and exquisite taste”), and featured on TV programmes including The Great British Menu, The Hairy Bikers and Market Kitchen. All this and he enjoys serious cross-country running. His career has seen a sweeping trajectory right from the bottom, where he began as a kitchen porter at the age of 14, soon moving up through the ranks. He gained experience and inspiration at several top restaurants including Claridges, Nobu and Le Manoir, where he was senior sous chef and then director of its Ecole de Cuisine for his friend and mentor Raymond Blanc. A cookery demo by Alan is sure to be memorable.
Garnish basil pomme purée (see below) Split Haricot verts Dried Basil leaves Extra virgin olive oil Preparation Start by doing all the basic butchery and making the lamb stock. Shoulders can all be cooked at least a day in advance. All garnishes can be prepared a day in advance. Caramelise the lamb shoulder in foaming butter and olive oil until golden brown. Pour off the excess fat. Place the meat in a large casserole dish and cover with the chicken and lamb stock, rosemary and garlic. Bring to the boil and skim. Put in a medium oven at 150°C for 2–3 hours until the meat is tender, then remove the shoulder from the stock and allow to cool. While the shoulder is still warm, roll in cling film to form a large cylinder. When cold, cut into large discs and place in the refrigerator. Strain the stock through a fine sieve and reduce to a sauce consistency . To cook and finish the lamb, caramelise the best end of lamb in the olive oil, skin side down, in a non-stick pan over a medium heat. Cook until the fat is rendered down and the skin is dark brown, then turn over and colour for 2–3 minutes. Turn the lamb back onto the skin and place in the oven at 190°C for 7–8 minutes. Allow to rest for 10 minutes. While the lamb rack is in the oven, place the shoulder in the oven to
reheat for about 15 minutes. Season all the meat and serve. Al’s advice The secret to this dish is ensuring that all the different cuts have the correct cooking to allow each piece to be equally stunning. Allow 48 hours to prepare and cook all the meat dishes correctly. Basil Pomme Purée 250g coarse sea salt 2 large Desiree potatoes basil oil (see basics 187) cold milk salt & pepper, to taste METHOD Cover a small baking tray with the sea salt and place the potatoes on it, making sure there is an even layer under each potato. Bake the potatoes at 180°C for about 1 ½ hours until soft; the skin should not be too dark. Remove the potatoes from the tray, cut them in half, scoop out the cooked potato and pass through a fine sieve. Place the dry mash into a pan and over a medium heat whisk in 50g of basil oil for every 100g of dry mash. It will look like as though it has split. Remove from the heat and slowly incorporate the milk until it forms a silky smooth mash, then pass through a fine sieve. Season to taste.
A quaint little house on an island of the River Cam in Cambridge proved to be the perfect venue for Daniel Clifford to begin a culinary revolution in this historic city. Midsummer House soon put Cambridge on the culinary map and it achieved is first Michelin star in 2001 – the first ever in the city. In 2005 it was awarded a second Michelin star, the first restaurant in East Anglia to attain such recognition.
Lisa Allen became head chef at the Michelin-starred Northcote Manor at just 23 – one of the youngest to hold such a position, and one of a tiny number of women who lead a Michelin-starred restaurant.
Daniel began as a kitchen assistant in a college kitchen, but moved on to train in top restaurants in both England and France, including with Marco Pierre White and Jean Bardet. Daniel says his cuisine is firmly rooted in classical combinations, yet is constantly evolving. Sourcing ingredients from the best local and national suppliers and embracing the best new cooking techniques are vital to retain the buzz and sheer quality that have been a hallmark at Midsummer House since he became chef/patron in 1998. His food is considered dazzlingly creative, and he says: “My main focus is to produce an experience on the plate that is an explosion on the palate.”
Demonstration Smoked Haddock and Potato Soup with poached Quail Egg and Pickled Mustard Slow Roast Gressingham Duck, Beetroot, Orange and Lettuce
This was six years ago after her talent had been recognised by Northcote’s chef patron Nigel Haworth, and the restaurant has retained the star ever since. This year the rest of Britain discovered what they are missing by Northcote Manor being tucked away in Lancashire, as Lisa’s cuisine achieved high accolades on BBC2’s Great British Menu, and she became the first female chef to win the final. Her starter dish was described by the judges as ‘homage to rabbit’, ‘delicious beyond belief’ and ‘very elegant and sophisticated’. Lisa says she realised early on that to succeed as a chef she would need to go above and beyond her male counterparts. She says: “It’s a little harder for a woman to succeed in this industry, but you’ve got to get out there and prove yourself, and once you’ve gone and done that you’ve just got to keep on going.” Her clever, innovative cuisine is proof she is doing just that.
Marlow Food Festival Programme
Saturday 11 September
Sunday 12 September
10.00 am Event opens with The Backstairs Rhythm Kings
10.00 am Event opens with Gypsy Jazz Guitarist – Malcolm Greenhalgh
10.15 am Damian Allsop – Chocolate tasting and interactive chocolate demonstration 11.00 am Man Meat Fire – Gourmet Barbecue demonstration on the terrace
10.30 am Katie & Giancarlo Caldesi – the authentic taste of Italian home cooking
11.15 am Adriana Robinovich – Gluten Free cooking with a child in mind
11.00 am Man Meat Fire – Gourmet Barbecue demonstration on the terrace
12.00 noon Bill Turnbull talking about his book “The BAD BEEKEEEPER’S CLUB” (Glaze Restaurant). Book signing and an opportunity for Q & A’s
11.30 am Lisa Allen – one of the winners of T.V’s Great British Menu
12.45 pm Chris Horridge, pioneer of three dimensional cuisine
12.00 noon Bill Turnbull will be talking about his book “The BAD BEEKEEEPER’S CLUB” in GLAZE RESTAURANT
2.00 pm Simon Rogan is renowned for creating healthy and natural cuisine from “the startling array of ingredients from nature” 2.00 pm EatLiveDo workshop run by Jenny Tschiesche. A graduate of the renowned Institute of Optimum Nutrition in London, Jenny is a fully qualified Nutritional Therapist speaking today about mother-and-child nutrition. (Glaze Restaurant) 2.15 pm Man Meat Fire – Gourmet Barbecue demonstration on the terrace 3.15 pm Tom Kerridge – one of the winners of T.V’s Great British Menu
12.45 pm Daniel Clifford – “an experience on a plate that is an explosion on the palate” 2.00 pm
Claude Bosi – “French with a twist”
2.00 pm Champagne Tasting in Glaze Restaurant by No 2 Pound Street 2.15 pm Man Meat Fire – Gourmet Barbecue demonstration on the terrace 3.15 pm Alan Murchison – “Fine French dining at its best”
PLEASE NOTE THAT ALL CHEF DEMONSTRATIONS TAKE PLACE IN THE DEMONSTRATION AREA IN THE CONSERVATORY UNLESS OTHERWISE STATED. TIMES MAY VARY AND ARE SUBJECT TO CHANGE
Fricasse of Wild Mushrooms with moss consommé
Claude Bosi www.hibiscusrestaurant.co.uk
Claude Bosi came to England in 1997 with the intention of spending a few months learning English, after training in France and working with top chefs including Alain Passard and Alain Ducasse. He began working in a restaurant in Ludlow, soon became head chef, won a Michelin star, and all by the age of 24 Claude bought a restaurant in the town and opened Hibiscus in 2000, winning its first Michelin star by January and the second star a couple of years later. He moved Hibiscus to London in 2007, and has now won two Michelin stars once again. Even when tucked away in Ludlow, Hibiscus gained a loyal following and national renown. This year Hibiscus entered the World’s 50 Best Restaurants list at 49 – one of only three British restaurants to be listed. His direct and balanced style, which he calls ‘French with a twist’, is considered exciting and ground-breaking by diners and fellow chefs alike. His passion is to make something special out of good, simple ingredients treated with respect. “A chef’s food is very personal. You cook what you love to cook, and the customers will enjoy themselves.”
Demonstration Scallops steamed in Moss, Woodland Mushrooms, Parmesan & Chicory and New Seasons Beetroot, Pigs Trotters & Livers, Gooseberries
3 ¼ inch thick slices of Cep mushrooms, cooked sous-vide , 3 wedges of chicken of the woods mushrooms, cooked sous-vide 3 wedges of fresh wild mushrooms 2 slices of pickled chicken of the woods mushrooms 2 spoons of Parmesan royale 2 finely sliced raw cep mushrooms, dusted with vinegar powder garnish with raw hazelnut slivers and dried rye bread crumbs • When ready, pre-heat 2 saute pans with vegetable oil. • Once hot, re-cook the cep and chicken of the woods in a small amount of butter and fresh thyme. Cook quickly just to achieve caramelisation. • Cook the raw wild mushroom in a separate pan the same way and gently add together and pass to the plate.
Parmesan Royale 1 L Milk , 1 L Cream , 1 Kg Grated Parmesan , 14 egg yolks • Bring the milk and cream to boil. • Whisk in Parmesan, warm slightly. • Place mix into blast chiller till cool then pass through a chinois. • Weigh out 750 ml of the parmesan and mix with 14 egg yolks. • Place mixture into the thermomix and mix for 1 hour at 100 degrees on speed 3. • Check the consistency, if split; blitz on high speed with no temperature. • For service, leave in thermomix on a slow speed; just enough to get it moving and this will be ready to use.
Tom’s performance in TV’s Great British Menu this spring brought a new wave of fans, impressed by his calm, friendly personality as much as his superb food, and leading to lots more feet through the door of his Marlow gastropub The Hand and Flowers.
Moss Consommé 3 Litres of kombu water 150 gm dried shiitake mushrooms Washed fresh Moss • Take 3 liters of finished kombu water and bring up to 80 degrees. • Add the shiitake mushrooms and steep for 20 minutes covered. • Bring back to 80 degrees, pass through a fine sieve and add the moss, just enough to cover. • Infuse again for 10 minutes and then pass through a muslim cloth with a fine sieve. • Cool down and refrigerate ready for service. • When needed, warm a portion and thicken slightly with kudzu. • Pour into a tea pot lined with muslim and fresh moss. • Serve with a cup with diced raw mushroom and pickled mushrooms.
Not many of Tom Kerridge’s fans know that his first claim to fame was as a child actor, appearing in TV shows such as Miss Marple and London’s Burning. Today the plaudits are for his swift rise in the culinary theatre.
Tom spent time in high profile London restaurants and a two-year stint at a Michelin-starred restaurant in Norwich before opening his Marlow pub in 2005 with his wife Beth. It soon made waves, picking up a Michelin star within a year and winning a string of other stars and awards for its combination of robust cuisine and convivial pub atmosphere. Tom also won the Craft Guild of Chefs’ Pub Restaurant Chef of the Year title, and The Hand and Flowers is one of the highest rated food pubs in the country. Having helped Tom launch the pub and leading the front of house, Beth is now spending more time on her career as a sculptor. Ingredient List Ducks, Duck Fat, Ground Mace, Runny honey. Chipping Potatoes Salt, Pepper, Gem Lettuce, Fresh peas, Brown Chicken stock , Affila Cress / Pea Shoots Mint, Onions, Celery Garlic, Carrots, Cloves, Shallots, Butter
Slow cooked aylesbury duck with duck fat chips and gravy Serves 4 For the Duck Breast 1 large Aylesbury Duck 3tsp Ground Mace 4tbls Runny Honey 50g Butter For the Duck Legs and Peas 2 Duck legs Duck fat 1 Star Anise, ½ Stick Cinnamon, 10 Black peppercorns, 1tsp Coriander Seeds, 1tsp Fennel Seeds Tied Up in Muslin Cloth 500g Fresh podded peas 2 English gem lettuce 1 Punnet pea shoots 20 mint leaves 1tbsp rock salt 2 bay leaves 2 large banana shallots (finely diced) 4tbsp runny honey 100ml Brown Chicken Stock For the Duck Gravy 500g Butter Duck Bones (chopped) 4 Carrots, peeled and chopped into 3cm pieces 4 sticks of celery cut into 3cm pieces 1 onion diced into 3cm pieces 1 garlic cut in half 150g runny honey 4 cloves 2ltr brown chicken stock (high in gelatine) For the Chips 15 large potatoes for chipping 5ltr rendered duck fat for deep frying
Method to Cook the Duck • Prep the duck, remove the legs and wings. Take out the wish bone and remove the excess fat and skin. Take off the back bone. • You should be left with the crown. • Put the fat and skin in a pan and render the fat out. • Score the skin on the duck crown and rub in the ground mace. • In a pan, sear the duck crown to render the fat out and crisp up the skin and get a good golden colour • Remove from the pan and cool down • Vac pac the duck crown and cook in a waterbath at 62ºc for 1 ½ hours. • Remove breast from the crown and place in a pan with a little oil, skin side down. Crisp up the skin. • When done, add 2 tbsp of runny honey and 50g of butter and turn the ducks around in the pan until covered in honey. • Remove the ducks and caramelized the honey and pour over duck breast. • Rest and keep warm Method for Duck Gravy • Roast the chopped duck bones and wings in the oven until golden brown. • In a large sauce pan colour the chopped carrots until almost black. • Add the other vegetables and brown off. •R emove the duck bones from the roasting tray and put them into the pan. • Drain off the excess fat, add the 150g of runny honey and cloves to the roasting tray and take to caramel. • Add some of the chicken stock to deglaze the tray. Pour onto duck bones and vegetables. • Add the rest of the chicken stock and reduce down by half, to 1ltr. • Pass through a muslin cloth and skim any excess fat. • To each 500ml of duck sauce, add 250g unsalted butter and reduce down until the butter has emulsified into the sauce. • Season and add lemon juice if necessary.
Method for Duck Legs and Peas • Place the duck legs, rock salt, bay leaves and muslin bag of spices into a pan and cover with duck fat. • Bring up to the boil and cover. • Place in a pre heated oven at 130 ºc and cook for 3 ½ hours till soft. Leave the legs to cool in the duck fat. • Blanch the podded peas in boiling salted water and refresh in iced water. Drain. • Finely slice the English gem lettuce and chiffonade the mint leaves. • Put the duck legs, skin side down in a pan and crisp up in the oven. • Remove from the pan and add the 4tbsp of runny honey and caramelize. Pour onto the duck legs. Cool. • In a saucepan, sweat down the banana shallots then add the blanched peas and chicken stock and heat up. • Stir in the sliced lettuce and mint. Flake the honey roast duck leg and stir into the peas. • Separate into 4 pots and place some pea shoots on the top. Method for Duck Fat Chips • Top and tail potatoes and cut out each chip with an apple corer. • Blanch the chips in salted boiling water until soft, but still hold their shape. • Drain them in a perforated tray. • Pre heat the deep fat fryer filled with duck fat to 140 ºc and blanch the cooked chips for about 8 – 10 minutes until the oil stops bubbling, which means that the moisture has been removed. • Drain and cool. • When needed, deep fry at 180 ºc until crispy and golden, season and serve in a polished copper pan. • Slice he duck breasts into 6 slices lengthways and serve with the chips, peas and gravy.
Giancarlo & Kate Caldesi www.caldesi.com
The inspiration for Giancarlo Caldesi’s cooking is his mother’s kitchen back home in a Tuscan village. Still today, the authentic tastes of Italian home cooking are what draws fans to his restaurants. After studying hotel management and catering in Italy, Giancarlo came to London in 1974 to work as a waiter at the Hilton. He went on to work at several leading restaurants, moved into the kitchens, and launched his first Caldesi Restaurant in 1993 in London. Now he and his wife Katie run Caffe Caldesi in Marylebone, which is also the home to La Cucina Caldesi, an Italian cookery school with courses for all ages and abilities. In the foodie mecca of Bray in 2007 they opened Caldesi in Campagna. This smart restaurant focuses on rustic Italian cooking, especially from Liguria, Tuscany and Sicily. The couple both teach at their Cucina Caldesi classes in Marylebone, in Bray and at their Gerrards Cross home.
Damian Allsop www.damianallsop.co.uk
There’s chocolate – and there’s Damian Allsop’s creation. Damian, who until recently had his studio in Marlow Bottom, produces chocolates so stunning and innovative that they appear in top michelin-starred restaurants including Hibiscus,Murano and Maze, as well as locally at Danesfield House and The Hand & Flowers. You can also buy them on-line (www.damianallsop.com). What’s different? He’s reinvented the ganache centre by removing the cream and butter, giving a purer, lighter taste and letting the flavours sing – the ultimate choccie treat. Damian will be giving a demonstration on the Sunday at the festival, showing how to taste chocolate correctly, and how to create simple chocolate desserts at home. His career includes 20 years as head pastry chef with the likes of Gordon Ramsay and Giorgio Locatelli, so he certainly knows all the tricks to turn chocolate into a stunning dessert.
Giancarlo and Katie have made numerous TV appearances and written cookbooks, including Katie’s Italian Cookery Course which has been shortlisted for the Andre Simon Awards and the Guild of Food Writers Cookery Book of the Year award.
Last year’s Marlow Food Festival saw many local people discovering just how tempting a quality beefburger can be – not to mention a water buffalo burger. Man Meat Fire is once again on the festival menu, with Hugh Gordon at the grill. After a career working as a food technologist for major food retailers including M&S and Waitrose, Hugh and his wife Jane set up Man Meat Fire last year in High Wycombe as a Gastro Barbecue catering company. They aim to encourage families and companies to enjoy barbecues all year round – they even had their photo in the local press grilling al fresco for neighbours during the depths of last winter’s snow. The couple also run classes for the ‘barbecue challenged’ at their cook school. They have some unique products for the barbecue enthusiast on their website www. manmeatfire.com.
Hugh also launched his Chimichurri Sauce at last year’s festival and it has proved a great success, being now distributed around the south-east and winning two stars at this year’s Great Tastes Awards.
You can be sure that when this mum cooks for her young daughter, who has coeliac disease, the dishes are as tasty, nutritious and fun as can be. Adriana Rabinovich had already made a name as a baker of yummy treats, so following little Ruth’s diagnosis in 2004, Adriana set about becoming an expert in gluten-free cooking and baking.
A small village in the Lake District might not seem the most promising place to open an avant garde restaurant. But L’enclume, in the quiet village of Carmel, has become one of the most celebrated and avant garde in the country since Simon Rogan launched it in 2002.
Adriana’s love affair with baking began at the age of five. In 1995 she set up her business The Little Red Barn, and her brownies, biscotti and cookies soon attracted a prestigious customer list, including Harvey Nichols, Selfridges, Fortnum & Masons and Starbucks. The Little Red Barn Baking Book was published in 2000. Adriana sold the company before her daughter’s birth, and since the diagnosis of coeliac disease in 2004 has aimed to make delicious gluten-free cooking and baking widely accessible. The Gluten Free Cookbook for Kids was published last year and Adriana spends her time teaching, writing and developing recipes. Adriana’s demos will show that gluten-free cooking with a child in mind can have real appeal for everyone. For more about gluten-free cooking, see www.glutenfree4kids.com.
Carmel proved the perfect spot for Simon’s innovative approach to fine dining. Many chefs now espouse local produce, but Simon takes this further by foraging in local hedgerows and running his own organic farm. Instead of traditional basics such as reduced stocks and dairy produce, he creates a healthy and natural cuisine using ‘the startling array of ingredients from nature – an abundance of wild flavours that are available within the realm of our own valley and beyond... letting the subtle herbs, roots and flowers take control’. Lots of tradition cookery lore then, but combined with the sophisticated techniques he learnt working with top chefs, and his own modernist approach and presentation, the results are stunning. L’enclume has a Michelin star and was voted one of the five best destination restaurants with rooms in Europe.
High Wycombe Bee Keepers Association Bees are crucial for pollinating much of our food – but there has been growing concern over disease causing a huge drop in their numbers. Local beekeepers are doing their bit to create and care for hives – it becomes, they say, a fascinating hobby or even a profitable business. Members of the High Wycombe Beekeepers’ Assocation have a stand at the festival, full of information about bees, their lifestyle, their contribution to our lives and their care. You can view an observation hive complete with queen bee (perfectly safe, none can escape!) as well as mounted insects in magnifying boxes which are particularly popular among children. And there is local honey for sale.
Jazz Musicians As a foretaste of the Marlow Jazz festival which takes place at Crowne Plaza Marlow on Saturday October 23rd 2010, Flying Pigs Events are pleased to announce that a limited programme of Jazz will take place in the Lounge Bar over the two days.
Saturday 11 September 10.00 am - The Backstairs Rhythm Kings open Marlow Food Festival 2.00 pm - Zane Cronje and Lynn Garner. In the past Lynn has performed with The BBC Big Band, and with Scott Hamilton. She has made numerous CD’s, the latest one with John Pearce on piano and appeared locally with Vera Lynn’s pianist Ken McCarthy. She also had her own children’s TV show many years ago.
Is British sparkling wine really any match for champagne? Charlie Mount will try to convince you that it certainly can be. As sparkling wine ambassador for Nyetimber, the award-winning West Sussex vineyard whose wines are selected for many top restaurants including Claridges/Gordon Ramsay and Le Gavroche, he is well versed in the intricacies of English wine production. His presentation at the festival will include an informative and fun talk, with a tasting showing how to test our English sparkling wines against champagne. Also appearing will be restaurateur James Grant, who with foodie colleagues recently opened No 2 Pound Street in Wendover, an innovative new wine shop, wine bar and deli.
Sunday 12 September 10.00 am & 2.00 pm –
Gypsy Jazz with Malcolm Greenhalgh
The latest addition to the Marlow Jazz Festival cast is Celebration Swing the Gipsy Jazz Band led by guitarist Malcolm Greenhalgh. As it is the 100th anniversary of Django Reinhardt’s birth, it was deemed appropriate to celebrate his centenary with a local Marlow band specialising in his music. Malcolm has also promised a couple of special guests added to the band. For more information about Marlow Jazz Festival – see JazzfromGeoff.blogspot.com
Marlow Food Festival welcomes
Bill Turnbull talking about his book
The Bad Beekeepers Club
“How I stumbled into the Curious World of Bees - and became (perhaps) a Better Person”
‘Hello. My name is Bill, and I’m a bad beekeeper. A really bad beekeeper. I’ve done bad things with bees. Terrible things. Things you wouldn’t understand unless you were a beekeeper yourself. I still shudder at the thought of one or two of them. I couldn’t put them down here. If I did, and you were even a half-decent beekeeper, you’d probably stop reading right here and now. But I keep going. I can’t help myself.’
Bill Turnbull Bill Turnbull is a BBC man twice over – once with Breakfast, which he presents for BBC One; and again as a founder member of the Bad Beekeepers’ Club. This charming book chronicles Bill’s beekeeping mishaps - and brief moments of beekeeping triumph – with the humour and Zen-like acceptance of a man who knows his enthusiasm will always outweigh his abilities. At the same time, his stories highlight the very real threats to Britain’s bee population, and show what bees do for us… and what we should do for them. Bill Turnbull joined the BBC with the Today programme in 1986, then went on to Breakfast Time (as Breakfast was then called) two years later as a reporter, before becoming a correspondent for BBC News. In this time he covered a wide range of domestic and international stories, reporting from over thirty countries. He became a presenter on BBC Breakfast in 2001. In 2005 Bill was a contestant on Strictly Come Dancing (attracting a cult fan base called the Billettes). He has also appeared on the celebrity versions of Who Wants to be a Millionaire? and Mastermind in which, appropriately, his specialist subject was beekeeping. Bill has become a leading ambassador for beekeeping in the U.K. He is involved in public events with the British Beekeeper’s Association, is President of the Institute of Northern Ireland Beekeepers and Patron of the Bees for Development Trust (a charity which supports beekeepers in developing countries). Bill lives in Buckinghamshire with his wife, three children, two black Labradors, several chickens and an awful lot of bees.
The Traditional Sweet Shop Marlowâ€™s most tempting destination! JSVXLIFIWXZEPYI
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18 Spittal Street, Marlow Next to Marks & Spencerâ€™s
Hundreds of old fashioned jars and numerous other treats
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v More than 100 wines to choose from v Champagne & Sparkling Wines v Wine Tasting events v Weddings & Special Events v Wine Gifts & Accessories v Case discounts available online
www.wine-divine.co.uk T: 0118 933 2314 Wine Divine Ltd, Key House, Cow Lane, Reading RG1 8NA
• Marketing • Events • Publishing Let us give your business wings! Contact us on 07912 696658 www.flyingpigsmarketing.co.uk Email email@example.com
To busy to cook, why not let us fill your freezer? My meals are homemade in my kitchen with fresh ingredients sourced locally, where possible. I make pies, meals and puddings, I sell my meals through Farmers Markets and also I deliver within a 30 mile radius. Jane Woodward email: firstname.lastname@example.org
01488 657914 07809 683593
4 Liston Court Marlow Bucks SL7 1ER
“Seriously pampered turkeys”* raised in Cookham the old fashioned way, for discerning foodies both locally & all around the UK! *ROBERT HARDMAN, DAILY MAIL
Celebration cakes & cupcakes made to order for any occasion. Lovely home baked cakes and preserves available at markets and events, and to order. Local, seasonal,quality ingredients are used extensively. Please contactus to discussyourrequirements. www.lahertscakes.co.uk Tel: 07979 701212
Proud Sponsors of the Marlow Food Festival!
01628 499 980
AWARDED TO OUR FREE RANGE BRONZE TURKEYS
Thank you to all our sponsors
Picture: Sea Bream Tom Kerridge