Chef Demonstrations

A variety of experts in the food and drink industry will be demonstrating their talents across the weekend

2018 Chef Demonstrations

Check out our variety of demonstrations and tastings which will take place across the weekend in our 3 demonstration areas!

SHELINA PERMALLOO

MasterChef Winner 2012, Author and Restauranteur

After winning MasterChef, Shelina worked in various London-based restaurants. Her first book Sunshine on a Plate contains recipes inspired by Mauritius and her second book The Sunshine Diet was inspired by her love of world cuisine with a healthy angle. Shelina opened her first restaurant “Lakaz Maman” in Southampton in April 2016.

As a local Hampshire girl Shelina is so excited to get involved in the Taste of the South festival showcasing some of her delicious Mauritius street food as seen in her restaurant Lakaz Maman in Southampton.

Shelina will be hosting a chef demonstration on Saturday 21st July at 2:30pm, and will be cooking two authentic Indian dishes – an aubergine, red pepper and potato bhaji, and an easy chicken curry.

CHARLOTTE WHITE

Restoration Cake, Author of Deliciously Decorated and Burlesque Baking

Through her bespoke cake designs, books, classes, and live demonstrations, Charlotte is working tirelessly to bring glamour back into the kitchen, one cake at a time. Charlotte’s mission is to demystify the art of baking and cake decorating, all whilst wearing stiletto heels.

Charlotte will be doing a demo both days and she will also be talking about vegan baking – she has been baking vegan cakes since 2009 and has a wealth of knowledge in this area. Recipes are available on her website at www.restorationcake.com

“I’m very excited to be appearing at Taste of the South at beautiful Chapel Gate. This travelling showgirl chef will arrive in a flurry of edible glitter to show you how to make desserts that taste as amazing as they look… and they will look amazing!”

 

CLOVER HUTSON

Chef Demonstrator and Food Stylist

In the last seven years Clover has provided over 400 demonstrations to both corporate clients and government campaigns at a large array of events across the UK. She has extensive experience working as a lead demonstration chef for clients that include: BBC Look North, The Royal Bank of Scotland, Events of Excellence, Love Food Festivals, Leyburn food festival, Fodder, BBC Radio York and Napolean Barbecue’s.

Clover is one of the countries leading masterclass demonstrators for every age group, from children’s cookery or science experiments to adults learning new cooking skills or sampling the delights of the Fisher & Paykel taste kitchen. Clover is also a food stylist, working with several large studios for brands and clients such as Aldi and CO-OP. One of her dishes won one of the Pink Lady Food Photography Awards 2017.

Clover will be cooking in the Fisher and Paykel Kitchen 21st and 22nd – sit down and watch the demonstrations and taste the delicious creations!

CHRIS WHEELER

Executive Chef Stoke Park

Originally from Swanage in Dorset, Chris discovered his passion for food and cooking at a very young age. His career started at the Domaine De Bassible Hotel and Michelin starred restaurant in the cosy French town of Ségos.

Chris then worked alongside Chef Jean Christophe-Novelli for 10 years, rising through the ranks to become Group Head Chef and right hand man to Jean Christophe, winning Michelin stars and 5 Red stars throughout the Novelli empire, including Four Seasons Park Lane, Le Provence, Lymington, Maison Novelli and Les Saveurs, Mayfair.

In 2003, Chris joined Stoke Park where he oversees all aspects of catering from the 3 AA Rosette fine-dining restaurant, Humphry’s to cooking for hundreds of people at Weddings, Events, Parties and of course the annual Boodles Tennis Competition.

Alongside being a highly creative and flexible Chef , Chris is also well established in the industry for his Consultancy skills, Private Dining capabilities and Cookery Demonstrations.

PETE MURT

Head Chef at Rick Stein, Sandbanks

Born and bred in Padstow, Pete grew up in the small fishing village in the South of England. In 2012 Pete moved to London and worked at two Michelin stared Hibiscus Restaurants as chef de partie for a couple of years before going travelling for six months.

In 2015 Pete returned to The Seafood Restaurant and was offered the role as head chef at Rick Stein, Sandbanks. Here he loves working within a large team and exploring the local area.

NICK EVANS

Head Chef Lecturer at Rick Stein's Cookery School

Nick grew up in East Sussex with his family and from a young age worked the land around their home with his brother and father growing everything from potatoes to a small vineyard. His father’s job working on set for films sent him travelling all over the world which introduced new flavours in to their home cooking from India and Thailand.

It was fate that brought Nick to work in kitchens, covering for his brother as a kitchen porter when he fell ill. Nick never looked back. As part of his 4 year degree, Nick worked a year in industry in 2001 at a variety of Rick Stein businesses including their production unit in Padstow. In those twelve months Nick learnt a great deal from French classical cooking under Stephane Delourme at The Seafood Restaurant, to Indian and Asian styles under Mark Puckey at Stein’s Deli.

Between January 2014 and June 2016 Nick was the head chef at St. Petroc’s Bistro. Here he enjoyed working with the Mediterranean menu and specialising in steaks after so many years working with fish. In July 2016 Nick became the head chef lecturer at Rick Stein’s Cookery School.

MARK HARTSTONE

La Fosse at Cranborne

Chef proprietor Mark Hartstone initially trained as a Geologist (no rock cake puns) and Petroleum Engineer. On the first day of the millennium he had an epiphany & decided to follow his dream and passion of cooking.

Mark reached the final in 4 national chef competitions. Winning regional competitions such as Chef of the Year in the Dorset Magazine Food, Drink & Farming Awards 2015 and the 2006 prestigious National Seafood Recipe Challenge.

In 2008 Mark and his wife Emmanuelle started their own business La Fosse at Cranborne. Since then he has been three times Finalist in “Best Dorset Restaurant”, won Best Dorset Recipe, twice won Best Dorset Cheeseboard, Highly Recommended by the World Cheese Association for several years, and appears in the Good Food Guide.  In 2015 Mark was awarded the Dorset Magazine Food, Drink & Farming Awards Chef of the Year and in 2016 La Fosse at Cranborne won Best Dorset Restaurant and Best Dorset Food & Drink Business at the Taste of the West Awards.

SARAH ALI CHOUDHURY

Sarah Ali Choudhury is an award-winning Indian food expert, TV chef and food columnist. Sarah is passionate about sharing the joys of Indian cuisine – whether through TV, radio or print media, live cooking demonstrations, social media or bespoke teaching.

Named the youngest Asian woman to run a restaurant at the age of just 20, Sarah has gone on to capture the delights of Indian cuisine through her recipes which have featured in print and online publications locally, nationally and internationally.

Full of enthusiasm and a true love of cooking, Sarah takes great delight in teaching people simple meals and recipes from all over India. Sarah loves to dispel the myth that all curries need numerous complex spices – and loves to tackle the intimidation that can so easily lead people to pick a jar of curry sauce off a shelf rather than cook from scratch.

Sarah is the recipient of multiple awards including winner of The Venus Influential Woman of the Year, and finalist for The Venus Inspirational Woman of the Year. Sarah was one of eight selected finalists out of 8,000 contestants in Tommy Miah’s International Indian Chef of the Year competition. Sarah has also won New Kid on the Block in the UK Small Award, plus many more.

ANDY CHU

Andy Chu is a local celebrity chef and food consultant who graduated at Bournemouth and Poole College in 1992 as a hospitality student. He specialises in Far East cuisine, and often does live cooking demonstrations, as well as private cookery classes for the general public sharing his experiences in the food industry. In the recent years he has been demonstrating many fascinating recipes at the live kitchen for Bournemouth food and drink festival. Also carrying out Chinese New Year Celebrations, whereby he teaches Bournemouth & Poole college students recipes, and the traditional Chinese culture.

Andy will be making:

  • King Prawn in Garlic and Black Bean Sauce
  • Stir Fried Pak Choi
  • Vegetable Fried Rice

 

MATT BUDDEN

Executive Chef for Hilton Bournemouth and Schpoons & Forx restaurant

Matt Budden’s love for food stems from time spent with his grandparents growing tomatoes and runner beans with his grandfather and baking cakes with his grandmother this solid grounding in real food set him in good stead for a career as a chef. His current culinary residence is at the Hilton Hotel Bournemouth in Schpoons & Forx Restaurant – Matt specializes in serving modern British cuisine serving the best of British produce in a relaxed stunning location sourcing all of the produce from local farmers and fishermen. He can be seen demonstrating at local food festivals all over the south coast showcasing the amazing products that our counties have to offer.

JAMES COWARD

Les Bouviers Restaurant

James Coward is the Michelin-trained Chef Patron at Les Bouviers Restaurant and Rooms in Wimborne, Dorset. He has been cooking since the tender age of 13 working at his uncle’s bakery in Highcliffe whilst still at school. Over the years, having completed his training at college in France, James eventually opened his own restaurant at the tender age of 23.  He has worked in many Michelin rated restaurants in England, London and France. James was Michelin-trained under Raymond Blanc at Le Manoir aux Quat’Saisons and Bruno Loubet at Le Petit Blanc.

James has over 38 years experience having mastered his craft to the level of outstanding cooking that he achieves today and which has been awarded the coveted Two AA Rosettes. Everything is homemade from ice-creams, sorbets to petits fours using local produce wherever possible.

“I’m very excited to be working with Taste of the South to demonstrate and express how amazing our local produce is here in Dorset. We at Les Bouviers have for almost 3 decades utilised what is on our own doorstep, from local farmers, pick your own and small holdings that local residents have. I will show how some simple foods can be transformed using these ingredients and with a dash of imagination, flair and skill, many amazing dishes can be produced and served in any high class establishment in the world.”

 

CHRISTIAN ØRNER

SALT Cø - Private Chef and Chocolatier

Christian Ørner is the owner of SALT Cø – Private Chef and Chocolatier and specialises in bringing the complete restaurant experience to the comfort of your own home. Creating bespoke up to and beyond 7 course tasting menu with modern European, British and Scandinavian cuisines, Christian not only cooks and serves but also does the washing up too! As well as the dinners Christian creates delicious hand crafted chocolates which are hand tempered and filled with fresh seasonal ingredients. Which is what he will be demonstrating at this year’s Taste of the South and is really looking forward to showing you all.

Christian has been a chef for 11 years and worked locally in the best hotels and restaurants as well as a time on a Dutch Sailing ship, a cruise ship and a 133m luxury mega yacht and now runs SALT Cø – Private Chef and Chocolatier. For more information on the business please see www.facebook.com/salt.co.chef. 

MANASH CHOUDHURY

Executive Chef Hotel Collingwood

Manash has 24 years’ experience in the kitchen, with a true love of food and a passion for cooking. He was born in India, but at the age of 21 decided to move to San Francisco, where he studied for his degree in catering technology, applied nutrition, hotel management and specialised in French cuisine.

After completing his training, Manash took his passion for cooking on the road, travelling across America, Canada, Cayman Islands, Barbados and the west indies before moving to England in 2003. Two years after, he was named the youngest chef of the year.

Manash has been a part of the Hotel Collingwood team in Bournemouth for a few months, bringing his flare of French cruise to the menu.

Manash will be cooking his signature dish, Garlic and rosemary crust pot roasted lamb cannon, cumin and carrot emulsion, confide fennel and red currant jus’ in the Fisher and Paykel Kitchen on the 21st July from 4.30 -5.30pm.

 

 

 

RUSSELL BROWN

Former Michelin -Starred Chef

Russell Brown has been involved in the food industry across the West Country for over 20 years. He currently runs Creative about Cuisine –  a business that focuses on food writing, food photography and consultancy.

Russell has a background as a chef and has worked in hotels, restaurants, pubs and cafés across the region. His time behind the stove culminated with the award of a Michelin star at his Dorset restaurant, Sienna, in 2010. The star was retained until the restaurant was sold in 2015.

Russell will be cooking a scrumptious squid and chorizo with a piquillo pepper dressing from his debut cooking book, Well Seasoned, written with co-author Jon Haley, was published in March 2018 by Head of Zeus. He will be demonstrating in the Delicious Trailor on 22nd July from 1- 2pm.

DEAN KAVARA

Head Chef at Banque and Bohem, Bournemouth

Born in Middlesex, Chef’s Dean’s lifelong passion for cooking was greatly inspired by the traditional home cooking provided by his Swiss Grandmother.

Growing up in restaurants and family pubs in England and Spain, Dean’s Father soon became another significant influence in Dean’s passion. Dean moved and lived in Spain for a number of years, his creative flare for cooking was influenced by the Mediterranean cuisine he was exposed to.

In 2017, Head Chef Dean created and launched the exquisite menu at The Banque and Bohem Restaurant in Bournemouth, bringing his exotic palate and creativity to everything he touches. Chef Dean quickly became an indispensable asset to the team and his push for fresh, locally sourced ingredients has proved popular bringing in custom from all over Dorset.

Dean will be demonstrating a  Almond Dusted Chicken with crispy clams served with a grilled Panzanella salad in the Delicious Trailor from 4pm on Sunday 22nd July.

LISA MARLEY

Chef at The Cocoa Box Ltd

Lisa Marley has a passion for fresh flavours and likes to take classical recipes and simplify them for everyday cooking.

Lisa gained a cooking diploma at the renowned Ashburton cookery school and has an advanced level three diploma in patisserie and confectionery from Westminster Kingsway College.

Having taught culinary workshops and classes she decided to set up her own successful company, The Cocoa Box Ltd in 2008. With over 80,000 people passing through its doors to date Lisa is constantly striving to create new and inspiring cooking events. The Cocoa Box has hosted cooking workshops and events for MTV, John Lewis, Marks and Spencer, Percy and Reed and the Women’s Institute.

Lisa has been commissioned to create bespoke recipes and cooking films for Magnum ice cream, Rachels Dairy, Tesco Real Food, Dr Oetker and Morphy Richards. Lisa has written and tested over 200 recipes for the Morphy Richards App. In 2016/17 Lisa was commissioned to develop and film 24 brand new recipes for Britannia Livings premium range cookers.

Lisa has demonstrated her popular recipes at The BBC Good Food Show, The Ideal Home show, Foodies Festivals and Grand Designs and enjoying working with a live audience. Lisa develops recipes for KitchenAid’s SDA/MDA and designs the workshops for the Cook School.

As well as writing a popular blog she has contributed recipes, restaurant reviews and top tips for publications including; Cosmopolitan magazine, Weight Watchers magazine, iVillage, and Top Ten Gourmet Destinations.

 ‘I am friendly enthusiastic chef with a passion for helping people to get the very best out of their home and kitchen. My skills includes food development, food styling, recipe writing, live cooking and equipment demonstrations. I also deliver consumer advice for all aspects of the home, including cleaning, selecting and using appliances and gadgets, and how to eat a healthy and enjoyable diet’