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WHERE GOURMET FOOD AND FOODIES MEET
Join fellow Foodies, chefs, local producers, wine makers and wine lovers, coffee fanatics, foragers, listen to people who can talk about food for hours, learn how to create a perfect chocolate pudding and how to turn potato into a lovely desert on the Gourmet event of the year in Cambridge.
On the 20th and 21st of October the scene in Cambridge will be all about the Best of British and Cambridge food. Get inspired, exchange ideas, learn new techniques, experiment with trendy equipment and sample delicious wine and food. Explore new ways of cooking, but also use old recipes and turn them into new healthy and tasty dishes.
We are still working on the programme. So watch this space…..
There are only a limited spaces to join the Master chefs in the kitchen. First come, first serve!
What’s on?
20th of October – Bottisham – the Cook’s Barn
11am – Welcome drinks
11am – BBQ with Fish and Vegetables
Presentation by Krzysztof Janiak 0f RAW Catering (outside – weather permitting )
12:45 – Masterclass Terrines and Verrines
By Iron Chef UK Winner Franck Pontais
Kitchen artist and Artisan Chef living in Suffolk, Masterclass in your home and ultimate fine bespok dining party experience, Author of Terrines and Verrines. Franck has self published and released his first culinary book “Terrines and Verrines” Selling more then 5000 copies to date. This has also resulted in the supply of articles and recipes with images for glossy and “on line” magazine.
15:00 – Molecular Cuisine
By Dennis Mwakulua. It’s all about special effects, dry ice, gelifications and spherifications!
Dennis is a self taught chef, he has been in the industry for about 15 years and works currently for Lexington Catering at one of their flagship contracts, Knight Frank in the West End of London.
Dennis started as a kitchen porter at Merrill Lynch in 1995. He quickly worked his way up the ranks through his passion and curiosity for food, which has led to exciting opportunities of working along side some of the most highly acclaimed chefs in the trade across the world. He was in a master class with Marco Pierre White during a pilot dry run of the last series of Hell’s Kitchen, worked in Burj al Arab in Dubai, Aquivit and WD-50 Restaurants in New York.
Dennis is an active member of The Craft Guild of Chef and is a keen competitor with over 40 medals both National and Internationally.
17:00 - 8 Course Tasting Dinner
Watch Damian Wawrzyniak, Dennis Mwakulua, Franck Pontais and Krzysztof Janiak create a journey of the taste buds. This is an interactive dinner so you will have the chance to join in the kitchen. However there are only limited spaces so we only can do this on first come, first serve basis.
Dinner will be served around 7pm and we aim to finish around at 10pm.
Sunday 21st of October - Bottisham - the Cook’s Barn
9 am – Foraging – TBC
11.00 – Ambuse Bouches
Next on stage is the Two Michelin Star experienced chef, Alec Maxfield with his Classic French Recipes. Alec has had a busy few months heading up the kitchen at the Olympic and Paralympic games with a brigade of almost 30 chefs. He will demonstrate French Cuisine and will create a set of Amuse Bouches which you will be able to sample too.
12:00 - BBQ Feast
RAW Catering will serve an excellent selection of freshly grilled meats.
After lunch – Raw cooking and chocolate
By Damian Wawrzyniak, which includes live ants, dehydrated carrots and salt dough baked meats and fish. Damian is the ultimate chocolate lover…
Ever thought of sampling potatoes with chocolate, vegetables in salt dough or dehydrated carrots? Damian Wawrzyniak our private chef loves using chocolate in his creations. It is always a great joy to dine or lunch with Damian as you watch him creating his wonderful food in the interactive kitchen. The uniqueness of his striking creations is, that he uses old, traditional methods of cooking which date back centuries.
Damian loves dipping into old cookery books for inspiration, but his high standard and inspirational way of cooking comes from being trained in world-renowned restaurants too, amongst them the famed Noma in Copenhagen.
Damian is not only an inspirational chef, but a Chef consultant and great team builder too. A chef of many skills. Not many words needed here. Imagine what we can dish up for you with him!
15:30 – Smoked meats
By Krzysztof Janiak. He will present the result of experimenting smoking meat during the show of the last 2 days. Krzysztof will start Underground Smoking Meats on Saturday morning and he will smoke his meats for almost two days non stop!
17:00 - Tasting Dinner – Number of courses TBC
Watch Damian Wawrzyniak, Franck Pontais, Krzysztof Janiak and their guest chef create a journey of the taste buds. This is an interactive dinner so you will have the chance to join in the kitchen. However there are only limited spaces so we only can do this on first come, first serve basis.
Dinner will be served around 7pm and we aim to finish around at 10pm.
Facts
Price per person per day £ 90
Price per person for 2 days £ 170
Includes all food, presentations and entry to venue
Excludes drinks
There will be a cash bar at the venue (excellent prices)
TV Screens and cameras around our the venue for two days
No future dates currently in our calendar.
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