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The showcase for chefs, restaurateurs, food & wine |
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Saturday May 17th & Sunday May 18th, 2009
Sponsors
| Home > Chef Demonstrators | |||||||||||||||||||||||||||||||||||||||
Henley Food Festival 2007 will be even better, with new additions joining
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Chef Demonstrations Menus: | |
| Jerome Leopold, The Castle Restaurant | Shellfish masterclass |
| Mary Berry, Food Writer & Author | Salmon en croute with peppers and basil. Steak Diane. Wonderful White Chocolate Cheescake. |
| Daniel Galmiche, Cliveden House | Pea Soup. Tuna Carpaccio, Basil Wrap for Tuna Carpaccio. Strawberry Soup. |
| Mike Robinson, The Pot Kiln | Skinning of a Roedeer and Rabbit. Carpacccio of Roedeer and a roasted saddle of Rabbit, finishing up with pigeon, bacon and black pudding salad. |
| Anthony Worrall Thompson, The Greyhound and The Lamb | To be confirmed |
| Michael North, The Nut Tree | Slow Roasted Belly Pork with Celeriac Puree and Apple Gravy |
| Raymond Blanc, Le Manoir aux Quat'Saisons | To be confirmed |
| Keiron Daniels, The Fox and Hounds | To be confirmed |
| Paul Clerehugh, The Crooked Billet | Local Blue tin Old Spot pig, salt cured ham "parma" style. Crispy crackling roast. Sausages. Braised cheeks. |
| Nana Akuffo, The Crown At Playhatch | To be confirmed |
| Theo Randall, Theo Randall at the Intercontinental | Agnello in tegani - Slow cooked Shoulder of Spring lamb with anchovy, olives, rosemary, white wine with peas and spinach |
| Narendra Singh, The Spice Merchant | Jinga Ganderi, Prawn with shell cooked in Tawa. Raan Mussalam, Leg of lamb, slow roasted in 'Dum' Method. Srikhand, mung curd flavoured with saffron. |
| John Campbell, Vineyard at Stockcross | Risotto: wild mushroom, truffle jelly. Beef fillet slow cooked, braised rib, beetroot. Chocolate pots. |
| Tom Kerridge, The Hand and Flowers | Halibut with New Season Garlic Bread, Champagne Sauce and Summer Truffles |
| Phillip Howard, The Square Restaurant | To be confirmed |
| Caroline Waldegrave, Leiths School of Food and Wine | Cucumber and Melon Gazpacho. Thai Mussels. Duck breasts with dried cherry sauce. Kir Royale jellies with blackberriesy |
| Aiden Byrne, Grill at the Dorchester | To be confirmed |
| Simon Rogan, New restaurant in Henley (Name to be advised) | Squab Breast less than 60 degrees cent, watermelon, liquorice, hazelnut. Scottish Langoustines, passion fruit, sage, yuzu |
| Beverley Glock, Food writer/founder of Splat Cooking | Thai Green Chicken Curry |
| Chef Demonstrators - 2007 | ||
| Aiden Byrne, The Grill at The Dorchester | > Details | > Website |
| Antony Worrall Thompson, The Greyhound & The Lamb at Satwell | > Details | > Website |
| Beverley Glock, Food writer/founder of Splat Cooking | > Details | > Website |
| Caroline Waldegrave, Leiths School of Food and Wine |
> Details | > Website |
| Daniel Galmiche, Cliveden House | > Details | > Website |
| Jerome Leopold, The Castle Restaurant | > Details | > Website |
| John Campbell, The Vineyard At Stockcross | > Details | > Website |
| Keiron Daniels, The Fox & Hounds | > Details | |
| Mary Berry, Food Writer & Author | > Details | > Website |
| Michael North, The Nut Tree | > Details | |
| Mike Robinson, The Pot Kiln | > Details | > Website |
| Nana Akuffo, The Crown Inn at Playhatch | > Details | > Website |
| Paul Clerehugh, The Crooked Billet | > Details | > Website |
| Phillip Howard, The Square Restaurant | > Details | > Website |
| Raymond Blanc, Le Manoir aux Quat'Saisons | > Details | > Website |
| Simon Rogan, (New restaurant to be re-named soon) | > Details | > Website |
| Narendra Singh, The Spice Merchant | > Details | > Website |
| Theo Randall at The Interncontinental | > Details | > Website |
| Tom Kerridge, The Hand & Flowers | > Details | > Website |
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