1st – 21st may 2018 - christchurchfoodfest.co.uk · 1st – 21st may 2018 events throughout...
TRANSCRIPT
1st – 21st May 2018Events throughout Christchurch
Saturday 12th & Sunday 13th May 2018 Festival Market & Festival Village
christchurchfoodfest.co.uk
2018
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Dear Festival Goer,
Welcome to the 2018 Christchurch Food Festival which this year will be on Saturday 12th & Sunday 13th May, when you’ll once again be able to visit the hugely successful Festival Food Market in the town centre and the Festival Village, located in the picturesque riverside setting of Christchurch Quay.
The Demonstration Marquee at the Village will be home to local chefs demonstrating their dishes, as well as our Festival Ambassadors, Dean Edwards from ITV’s ‘Lorraine’ and MasterChef finalist and the lovely Lesley Waters who has supported the Festival and our charity, the Education Trust for
many years. We will also be welcoming back Alana Spencer, the 2016 winner of The Apprentice, and professional chocolatier who will be joining the line-up.
Over the Festival Weekend in the Demonstration Marquee sponsored by Saxe Coburg, we have a Fish & Chip Cabaret on Friday 12th May in the evening and, after such a success last year, we are welcoming Dean Edwards back for another Saturday Night Live. Full information is available in this programme and on our website www.christchurchfoodfest.co.uk Finally, without the support of our sponsors, volunteers and local businesses we could not run such a fantastic ‘not for profit’ event. The Festival is organised and run by volunteers who have a passion, drive and love for the community – and for great food! We hope our enthusiasm will rub off on you so please come along and enjoy everything our Festival has to offer!
Sue Harmon-SmithChairmanChristchurch Food Festival
Welcome to the
19thChristchurchFood Festival
AwardW i n n i n g
CONTENTS
Welcome to the Festival 3Chefs at the Festival 4 to 7Festival Street Market & Village 8FAQ about the Festival 9 to 10Demonstration Marquee Schedule 11 to 12Festival Education Trust 13 Kids Kitchen 14 Festival Patrons 15Our Sponsors 16Meet the Team 17 to 18
Join television chef and MasterChef finalist Dean Edwards along with 2016 winner of BBC’s ‘The Apprentice’ Alana Spencer for our ‘Best of British’ Saturday
night live pop up restaurant. Throughout the evening both Dean and Alana will be demonstrating the dishes that you will be eating and answering lots
of your questions.
£39.50 per person or £230.00 for a table of 6 (to include a welcome drink in the VIP bar on the Quay, 3 course meal and live demonstrations.)
SATURDAY NIGHT LIVE
WITH DEAN EDWARDS & ALANA SPENCER
in association with the Christchurch Harbour Hotel
Tickets can be booked online at www.christchurchfoodfest.co.uk
For any enquiries, please email: [email protected] or telephone the Captain’s Club on: 01202 475111
Saturday 12th May | 7pm until 10.30pmin the demonstration theatre on Christchurch quay
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Canada, she describes her baking as classic North American with a British flavour twist.
Mellissa began baking from home when she couldn’t find indulgent bakery goods for vegans in London. She soon realised that it wasn’t just vegans she could cater for, but also those with food allergies or religious dietary requirements.
Melissa began to develop gluten-free, soya-free and even sugar-free cakes, and after opening the UK’s first entirely vegan retail bakery in April 2011, she was named the Baking Industry Awards Rising Star of 2011. Mellissa is a passionate speaker and loves to teach others about starting their own businesses when they have little funding or experience. She has spoken at large corporate events, business conferences, trade fairs and festivals. She hosts regular classes and workshops to demystify the new business start-up process in her uniquely vivacious style, and pulls no punches to motivate results from her listeners. Melissa has appeared on a great many TV and radio shows and had the first Ms Cupcake baking book published in May 2013.
SIMON HALLAMLike many of the great culinary masters of the past and present, Simon Hallam was inspired
by his grandmother and from a young age he
aspired to becoming an accomplished, respected chef. After completing his training in Northampton, Simon moved south to progress his career and become an award winning chef. Classing himself as an ‘all-rounder’ his style is traditional with a modern twist.
Having owned and run his own AA Rosette restaurant for 12 years, he is now Head Chef
at the prestigious Sandbanks Hotel in Poole. Simon's award-winning style of cooking and presentation ensures that every dish leaving his kitchen offers perfect, mouth-watering food, presented with unique style and to optimum quality and taste.
COLIN NASHColin Nash is renowned for his relentless pursuit of innovation in his kitchen, with over 30
years of experience. He is one of the most exciting
chefs in Dorset winning many awards for The Three Tuns over his seven years in the kitchen. His career began at the young age of 13 helping his mum in local restaurants in Christchurch. After school he wasted no time in enrolling in Bournemouth and Poole Catering College, one of the best colleges in England. This led him to Langans Brasserie in the heart of London, his first taste of pressure in a busy kitchen.
As years went by he developed a passion and understanding of what he wanted to achieve by working in various hotels and restaurants along the way. He prides himself on fresh local and seasonal foods and likes to add the occasional twist. “A good meal is like a good movie exciting you along the way” he quotes.
ALEX AITKENHaving opened his first restaurant, Le Poussin, in 1983, Alex taught himself to cook – a fact
that Gordon Ramsey noted when he named Le Poussin
one of his top 11 favourite places to eat in The Times.
Alex’s culinary journey began on the seas where he worked as a trawler man, giving him unparalleled knowledge of fish and
LESLEY WATERS AmbassadorA chef and cookery demonstrator, Lesley’s lively personality makes
her a popular television cook and a recognisable
household name. She runs her immensely popular cookery school in Dorset and often acts as spokesperson for several large food brands.
Lesley studied French Cuisine which included time as a chef at the Waldorf Hotel. After competing at Hotel Olympia salon culinaire, which won her a scholarship to work at the Intercontinental Group in Dusseldorf and Berlin.
Lesley worked as a freelance corporate chef and caterer before joining Leith’s School of Food and Wine as an instructor. Here she perfected her cookery demonstration and food photography skills and often represents British food at international cookery displays, in her original and modern style.
Lesley is passionate about seasonal, local food and believes that ‘Good is simple, simple is good’. She has worked in television since 1989. In addition to this she has written 20 books and has supported the Christchurch Food Festival with its work in schools since its inception in the year 2000.www.lesleywaters.com
DEAN EDWARDSAmbassadorSince 2010 Dean Edwards’ family friendly cooking style has made
him a firm favourite on
ITV’s ‘Lorraine’ and other TV shows. After bursting onto the chef circuit Following BBC’s Masterchef in 2006 – he sought to change his life radically, leaving his career as a digger driver to pursue his love of cooking and food with a stint at the Two Michelin-starred Midsummer House in Cambridge. Dean has been featured on shows including Good Morning Britain, Take on the Takeaway, Market Kitchen, Saturday Cookbook and The Big Eat. He is also the author of three cookbooks: ‘Mincespiration’, ‘Feel-Good Family Food’ and his latest 'Cook Slow' which have all been very well reviewed as excellent inspiration for family cooks.
ALANA SPENCERAlana founded her first cake company in 2010, baking delicious chocolates and tray-
bakes in a little country kitchen in West Wales, and
was a regular stall holder at the Christchurch Food Festival. Fast forward to now and after becoming the winner of The Apprentice 2016, and with the help of Lord Sugar, her company has transformed into Ridiculously Rich by Alana. She has an ever-growing team of over 40 brand ambassadors attending foodie events across the United Kingdom, providing luxury hand-made, indulgent treats to cake cravers nationwide!
MELLISSA MORGAN aka Miss CupcakeMellissa Morgan is a vegan baker and chef who prides herself on her
ability to transform basic ingredients into vegetarian
and vegan masterpieces. Originally from
CHEFS AT THE FESTIVAL
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seafood and how to make the most of the ocean’s bounty. Championing simple, seasonal and local produce from the very beginning, Alex has received multiple awards and accolades to support this philosophy, most recently a prestigious Michelin Bib Gourmand for The Kings Arms in Christchurch. Chef Patron for Harbour Hotels, Alex heads up three of the group’s restaurants in Christchurch with The Jetty, on the water’s edge in Mudeford, Upper Deck Bar & Restaurant at Christchurch Harbour Hotel & Spa and The Kings Arms.
LUKE MATTHEWSLuke is the Executive Head Chef at Chewton Glen Country Hotel. When he was young,
Luke took a summer job in Pinocchio’s Italian restaurant
in Christchurch. His main ambition was to earn pocket money, but he enjoyed the atmosphere, the work, the banter and working with the zealous chefs so much, that he decided to become a chef too. This might not be so surprising, as Luke already enjoyed great food from his mother’s kitchen, where fresh local produce, skilled cooking and home baking were already established in his values.
At 16, he started an apprenticeship in The Green Park Hotel, Bournemouth, before moving to the Dormy Hotel at Ferndown, and later, completed work experience at Chewton Glen. Later, in the summer of 1993, Luke learned of an opening for a Sous Chef at Chewton Glen Hotel and applied successfully, then became Senior Sous Chef only ten months later.
He flourished in the atmosphere that had impressed him so much during that early week of work experience, until in November 2003, he was appointed Executive Head Chef in what is described by Condé Nast
as “one of the world’s best hotels”. Luke is kept pretty busy as a chef, but also manages 40 staff, controls a considerable budget, finds and procures top local produce, teaches, plans, organises, socialises and is a role model for his team.
ANDREW GAULTAndrew joined the Captain’s Club Hotel as Head Chef prior to its opening in 2006.
Graduating from catering college in Scotland Andrew’s
career has seen him working in a number of the world’s finest kitchens including the famous Gleneagles Hotel and Turnberry in Scotland, The K Club in Ireland and the Burj Al Arab in Dubai where he was Sous Chef for three years. Andrew heard about the planned opening of the Captain’s Club whilst in Dubai and decided the time was right to return to the UK and take up the reins as Head Chef in charge of a brigade of twelve chefs, a position he has held for almost 12 years.
JAMES GOLDINGThe Savoy Hotel first employed James while still just a student on the Specialised Chef course.
Within three years he had completed all sections at
the Savoy and had a firm grasp of Classical French cooking. It was at this time Chris Corbin and Jeremy King were beginning to attain legendary status for the sophisticated elegance of Caprice Holdings: Le Caprice, The Ivy and J Sheekeys. In 1998 James joined Le Caprice as Chef de Partie where he stayed until 2001 before moving to the group’s J Sheekeys. He rose through the ranks to Sous Chef, departing in 2005 for the bright lights of New York and a position as Head Chef of the 6th floor restaurant at Soho House.
Through his work as Group Chef Director at The Pig & Home Grown Hotels Ltd and overseeing the food operations of five Pig properties along the South, he has worked to raise interest in where his food comes from and how it tastes. He has done this through working closely with his kitchen gardeners, his head chefs, the New Forest Marque, Hampshire Fare, Direct from Dorset, Dorset Food & Drink and the AA. Through his position and relationship with local suppliers and producers he achieves and delivers his vision with respect to the environment, to taste and to animal welfare. All four Pig hotels have been awarded 2 AA Rosettes and Brockenhurst has made it into this year’s Michelin guide as a recommended restaurant. In 2017 The Pig was invited to cook at The Cateys (the catering Oscars) at Grosvenor House where a large percentage of the produce for over 1200 covers was their own, as well as staffing the kitchen using our apprentices from their award-winning Pig Chef Apprentice programme.
PAUL PUTTPaul has been in the hospitality industry for over forty-five years, during this time
he has entered major competitions, reaching the
final in both the Scottish and the British Chef of the Year Competition. Paul is classically trained, having worked in hotels in Switzerland and Scotland. He was Head Chef in the New Forest at the renowned Montagu Arms Hotel, also working at the Michelin Star Gravetye Manor. He lectured at Highbury College in Portsmouth, teaching Hotel and Catering.
During this time, he was involved in organising fund raising events with Albert Roux and Rick Stein, to enable students to visit and cook in France. Paul and his wife,
Agnes, took over Splinters Restaurant in Christchurch in 2002 and he is Chef Patron, working alongside Sous Chef, Harry Fry and his team creating fresh, creative and imaginative dishes with a classic but modern flair.
MATT BUDDENWith more than a decade of experience as an executive chef in Michelin-listed and AA
Rosette-awarded kitchens in the U.K., Matt Budden also brings international experience gained in restaurants across Asia, New Zealand and Australia but now with his feet firmly back on his home soil. Matt's cooking style is modern British, combining a passion for great produce and technical skill with a keen eye for developing talent.
He is modern British, combining a passion for great produce and technical skill with a keen eye for developing talent. He is a passionate about sustainability of the fish, meat and local produce that he uses and can be found demonstrating at local food festivals sharing his knowledge. He is currently the Executive Chef at the Hilton Bournemouth and Schpoons & Forx.
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Festival Market, Town Centre
The much-loved Christchurch Food Festival Market will be returning to the town centreon Saturday 12th & Sunday 13th May andwill showcase a wide variety of quality local and regional food and drink and related products.
This year’s event promises to be better than ever with the market located in and around the High Street. In Saxon Square, sponsored by Keith Motors, will be a pop-up seafood restaurant, Assembly, from an award-winning chef together with Christchurch’s own Bodega, with their Wine Bar and sharing platters. Church Street will be welcoming a new Vegan and Vegetarian Quarter, with a variety of businesses offering healthier food and drink.
Druitt Hall and Druitt Gardens will be home to Dorset Made whose artisan food producers and craftspeople will have a great deal to offer as well as a chance to enjoy relaxing refreshments. In the gardens there will be woodland games for the children as well as other activities.
The festival is delighted to welcome back traders from previous years as well as new traders so you will be able to stock up on some interesting and unusual products and indulge in a fabulous selection of mouth-watering hot food and drinks during your visit.
Festival Village, Christchurch Quay
The Village will be back on Christchurch Quay where there will be a wide range of quality trade stands with delicious food, drinks and entertainment to enjoy in this lovely picnic area.
The Dorset Inflatable Pub will be running their Beer Festival again this year near the bandstand, which will have a full programme of entertainment thanks to Wave 105, who have been running an on-air talent competition to find artists to play at the Festival and support their charity Cash 4 Kids.
Kids’ Kitchen, with its hands-on pre-booked cooking sessions is at the Village together with lots of entertainment for the kids including a Circus Workshop in a mini Big Top.
The Village, of course, is also home to the Demonstration Marquee sponsored by Saxe Coburg, where chefs will be demonstrating all weekend – see the schedule on page 11 We also be having a Fish & Chip Friday Cabaret on 11th May and Dean Edwards’ Saturday Night Live on 12th May – more information within this programme and on our website www.christchurchfoodfest.co.uk
How to get to the Festival
Have a look on our website, www.christchurchfoodfest.co.uk to see all the public transport options as parking is difficult with so many visitors. Bus stops and the railway station are all within easy level walking distance of the town centre.
Arriving by Car Finding parking, including disabled parking, in the town centre over the Festival Weekend is difficult with so many visitors coming to the event, so plan well in advance and either park further out and come in by bus, train, taxi or across the river on Wick Ferry.
We are pleased to welcome back the Park & Stride Car Park at Stanpit Recreation Ground in Stanpit at BH23 3ND which will be open from 10am to 5pm with gates locked at 7pm. We are very grateful to the ATC for setting this up and running it for the Festival, giving around 500 car parking spaces for just £5 per car for all day parking.
From the Recreation Ground it is an easy, flat walk into the town centre at just over 1.5km (around a 20 minute stroll). Join the cycle path which runs along the boundary of Stanpit Recreation Ground, and this will bring you to the back of Two Riversmeet Leisure Centre and the Civic Offices. Walk down the far side of the Civic Offices, close to the River Avon and then turn left into Bridge Street. Once you have crossed both bridges you will find yourself almost in the town centre.
What are the opening times of the Festival Market and Festival Village?
The Festival Market and Village will be held on Saturday 12th May and Sunday 13th May opening at 10am on both days. On Saturday they will close at 6pm and on Sunday at 5pm. In the unlikely event of an emergency or adverse weather conditions the events may open later or close earlier. What is the disabled access like?There is disabled parking in all the town
FESTIVAL MARKET FESTIVAL INFORMATION & FREQUENTLY ASKED
QUESTIONSSATURDAY 12TH & SUNDAY 13TH MAY 2018VILLAGE&
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centre car parks, but it will be at a premium with so many visitors to the Festival Market & Village. The Festival Market is in the High Street and other locations, but all of them are on tarmac with dropped kerbs.
The only proviso is that with so many people visiting it can be rather daunting for someone less able, especially as wheelchairs and mobile scooters may find the crowds difficult to get through. We would therefore recommend arriving early or later in the day to avoid the congestion.
The Festival Village and Demonstration Marquee are on Christchurch Quay which is easily accessible and likely to be less busy than the Festival Market in the town centre. However the Quay is all grassed, which is uneven in places, and so could be difficult for a wheelchair especially if the grass is wet.
Toilets
There are toilets in Saxon Square with additional portaloos in the town centre, as well as toilets on the Christchurch Quay both of which have disabled toilets.
Baby Changing & Feeding Facilities
Topps Day Nursery will be open over the festival weekend for baby changing andfeeding. Topps is located at Priory Hall,Princess Avenue, BH23 1DE.
First Aid and Medical Facilities
There will be fully trained professional first aiders on site in the High Street and on the Quay all weekend. They will be fully equipped, including having a defibrillator
The nearest A&E Department is at the Royal Bournemouth Hospital in Castle Lane East, Bournemouth BH7 7DW which is about a 15 minute drive from the town centre.
Lost & Found
Should your child become separated from you, then immediately approach one of the many stewards who are easy to spot in hi-viz vests. They will radio for help and we will immediately be able to set up a search.
There is also a PA Van on both sites which is constantly staffed, and Lost & Found property will be recorded and held there.
Demonstration Theatre sponsored by Saxe Coburg
Saturday 12th May
10.30am Lesley WatersFestival Ambassador and regular to the Festival, Lesley, will be demonstrating delicious
starters of cheese and chive panna cotta along with crab with
avocado hash with pink grapefruit and black pepper aioli.
11.30am James Golding Executive Head Chef of The Pig Group of Hotels, James will be cooking with a range of seasonal
products and ingredients sourced from The Pig’s walled
kitchen garden.
12.15pm Megan Spink Megan, who is the owner of Bodega in Christchurch Town Centre, will be demonstrating
fresh summer-time tipples, talking and making summer-
time cocktails made with delicious wine!
1.00pm Matt Budden Executive Head Chef of the Hilton Hotel in Bournemouth, Matt will be demonstrating a
shoulder of Dorset lamb, ‘Shawarma’ butter bean
mash, Kofta, parsley, mint & pomegranate salad.
1.45pm Jennifer Williams & Kerry WittJen from Naked Jam and Kerry of Chocolates by Miss Witt, will be making a syrup
to go into a delicious cocktail and a chocolate shard to serve
alongside the cocktail.
2.45pm Conker Spirit Cocktail Competition Rupert Holloway, founder of Conker Spirit and Salvatore Damiano,
President of the UK Bartenders’ Guild will be judging
the finals of the Christchurch Conker Spirit Cocktail Competition.
3.30pm Simon Hallam & Colin Nash Simon, Head Chef at the Sandbanks Hotel and Colin, Head Chef of the Three
Tuns pub in Bransgore, are joined by the Mayor &
Mayoress of Christchurch for a Cook-a-Thon – the Festival’s take on Ready Steady Cook.
4.30pm Lesley Waters Lesley will be revisiting some classic 1970’s favourite dinner party dishes, but adding her
unique twist to them Dishes include egg mayo with tapenade
and cress; steak poached in red wine served with Hollandaise sauce and Black Forest cherry gateaux.
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From the very beginning the Food Festival had educational aims. Local primary schools were visited with local chefs who gave demonstrations and talked about healthy eating, often giving the students a chance to taste foods they haven’t tried before.
The work was popular and in demand, so it was decided to formalise the educational work by setting up a charitable Trust. The Christchurch Food Festival Education Trust was set up in 2007 and became a registered charity in December 2008. We see around 1,000 Christchurch primary school Year 5 and 6 students each year in the annual Cookery Days.
For the past five years the Trust has undertaken enhanced cookery courses with Year 11 students at each of Christchurch’s secondary schools. The students are selected by the schools as those who will best benefit and can include young people who have learning difficulties or other issues. These courses run for six to seven weeks and are taught by a professional chef covering cookery techniques, budgeting and food hygieneand culminates in the preparation of a meal in a professional kitchen.
These courses not only give the students valuable life skills and a nationallyrecognised BTech Level 1 qualification but are a huge boost to their self-esteem and confidence.
The schools work is much appreciated by the schools and students, but none of this work could be done without funding. The Trust works hard to raise funds and apply for grants. We have had a tremendous amount of support from Christchurch Rotary Club and have received grants from local Trusts such as the St James Trust and Clingans Trust along with individual donors.
You can find out more on the Trust’s website, www.cffet.org.uk.
Julie RatcliffeChair of the TrusteesRegistered Charity No. 1127292
Sunday 13th May CHRISTCHURCH FOOD FESTIVAL EDUCATION TRUST
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UCATION TRUST
10.30am Alex AitkenAlex, Chef Patron of The Jetty and the Harbour Hotel Group, will be demonstrating Waffles to
Waffle About – some great trendy brunch dishes and waffles from the Kings Arms menu.
11.15am Melissa Morgan aka Miss CupcakeMelissa will be demonstrating some of her fabulous vegan and
vegetarian bakes.
12.30pm Dean EdwardsFestival Ambassador Dean’s first demo of the day will be baked Mexican avocado along with smoky chorizo
potato hash with a lager cheese sauce.
1.15pm Luke MatthewsExecutive Head Chef for the Chewton Glen Hotel will be cooking a fillet of hake with leeks, mussels,
sea vegetables; line-caught seabass, squid, brown shrimps, chorizo as well as a ravioli of salmon & crab, pak choi, ginger and shellfish bisque
2.00pm Melissa Morgan aka Miss CupcakeWe will welcome back Miss Cupcake for tips on her amazing vegetarian
and vegan bakes.
3.15pm Paul Putt & Andrew GaultPaul, Chef Proprietor of Splinters in Christchurch, and Andrew, Executive
Head Chef at the Captain’s Club Hotel, will be joined by Max de Kment Harrington of Lovetts Estate Agents and Darren Mooney of Global Design – both Festival sponsors on our take of 'Ready Steady Cook'.
4.00pm Alana SpencerWinner of the Apprentice 2016, Alana will be demonstrating her ‘Ultimate’ tray bake with
pecan and peanut butter.
4.45pm Dean EdwardsDean, our Festival Ambassador, will be getting ready for the summer demonstrating
BBQ salmon couscous parcels and Vietnamese pork lettuce wraps.
Demonstration Theatre sponsored by Saxe Coburg
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The extremely popular Kids’ Kitchen will be back again this year at the Food Festival and can be found in their amazingly well-equipped marquee at the Festival Village on Christchurch Quay.
Sessions will be run by a variety of fully trained food teachers and chefs who will be teaching kids to make delicious healthy food in one hour sessions throughout both days of the Festival.
It is essential to book for each session, and these do sell out so check out the website www.regentcentre.co.uk to see if there are any vacancies left or call their Box Office on 01202 499199. All ingredients are provided and participants just need to bring an apron and wear comfortable sturdy shoes as the Kitchen is on the grassed area of the Quay.
The cost of sessions ranges from £10 to £12, and these are subsidised by our sponsors – the Rotary Club of Christchurch; Bournemouth & Poole College of Further Educationand Waitrose.
In addition, we are bringing Bournemouth University’s research to life with a rangeof activities on tour across the South. Come along and celebrate the joy of knowledge with free, fun, and interactive activities for all ages.
Find out more about BU’s research and be inspired to learn something new ahead of the Festival of Learning (16th - 20th June 2018) www.bournemouth.ac.uk/fol
If you enjoy the Festival, then why not spread the fun all year round and become a Patron of the Christchurch Food Festival?
The membership benefits include:
• Patrons will be the first to receive regular e-shots of events running throughout the year associated with the Festival.
• The Festival will offer Patrons priority invitations and discounted tickets to all specially organised events.
• Free access and use of the VIP Marquee, ‘The Bar on the Quay’, throughout the Festival weekend between 10am and 4pm. You will receive a Patrons pack containing a map and listing of the events over the weekend which will give you access.
• All Patrons will receive a complimentary glass of bubbles and nibbles token, as well as use of VIP toilet facilities adjoining the Marquee over the Festival weekend.
• Reserved VIP seating at the Demonstration Marquee, sponsored by Saxe Coburg Homes of Distinction, for all Patrons.
The annual membership fee is just £25 per person or a joint membership of £40, which is excellent value for all the benefits you will receive!
If you would like to know more and join the Patrons’ Scheme have a look at www.christchurchfoodfest.co.uk/become-a-patron or email us at:
[email protected] and we can pop a membership form in the post to you.
Kids’ Kitchen in theFestival Village
FESTIVAL PATRONSSCHEME
Christchurch Food Festival Education Trust presents The new Christchurch Food Festival
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The Festival, which is a not-for-profit Community Interest Company, is organised by a team of enthusiastic and knowledgeable volunteers who have a long history of hospitality, event organisation or marketing, and have been involved in the Festival for many years often all the way back to the first one in 2000! The CIC voluntary Directors and the organising committee (totally just 10 people) put together the whole Festival between them!
DAVID BADLEYAs past chairman of the Chamber of Trade and the Tourism Association, David was invited to join the Festival when it was launched. Over the years he has been involved with most aspects of the Festival’s development and is now chairman of the CIC Festival Directors. He is at his happiest hands-on over the festival weekend working alongside the rest of the team from first light to when everything is packed-away. David has a real passion for food as well as promoting Christchurch on the foodie-map.
SIMON BOXSimon has been proprietor for more than 16 years of the 14-bedroom 5-Star LordBute Boutique guest accommodation with its Two AA restaurant. Having lived locally for many years, Simon was Senior Product Director for the tour operator Crystal Holidays, which was subsequently owned by Tui, before acquiring the Lord Bute. His extensive hospitality experience has been invaluable to the Food Festival Organising Committee, where he is the most recent member, but an old friend to all.
CHERYL DAVIESCheryl, another Christchurch girl, has been involved with the Food Festival for many years, and looks after the social media, website and planning of the VIP hospitality and events. Cheryl’s passion for all things food, events and hospitality is put to good use on the organising committee and she thoroughly enjoys being part of this community event.
VICKI HALLAMOne of the directors of the Festival CIC, Vicki has been a member of the organising committee for more than a decade. Past Chairman of the Festival and now currently Vice, Vicki is a true local, with a real passion and enthusiasm for the food and hospitality industry.
Having lived in the area all her life she has co-owned a local AA rosette restaurant as well as having event management and sales experience. Vicki is responsible for the Festival Industry Excellence Awards, Patrons Scheme and Events.
Supporters:
Corporate Partners:
SPONSORSChristchurch Food Festival is extremely grateful to the following sponsors, without whom the Festival would not be possible:
MEET THE 2018 FESTIVAL ORGANISING TEAM
S A X E C O B U R GO p u l e n t L i f e s t y l e
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SUE HARMON-SMITHSue, who is a born & bred local, has been involved with the Festival for more than 12 years, and looks after the programme and marketing of the Festival, as well as the day to day organisation, as the Chairman. Sue’s background includes being Tourism Manager for Christchurch for many years, managing Adventure Wonderland as well as events and marketing so together with her love of food this is the perfect job for her!
JOHN HAZELDINEJohn has been a Food Festival volunteer for more than 10 years. He’s both a Director and organiser with particular responsibility for Festival Village on the Quay. His full time job is handling cases of pollution and anti-social behaviour for Christchurch Council so being part of the friendly Food Festival team is a welcome diversion!
CARON KHANCaron is a creative consultant specialising in marketing, PR and events. Her background is in commercial radio, as well as delivering large-scale public events such as The Pride of Bournemouth (Lion sculptures), and Bournemouth University’s BFX Festival. Caron looksafter the festival’s PR and sponsorship as well as supporting the all-round creative delivery of the Festival.
TIM LLOYDTim has been Managing Director of the luxury boutique 4-star Captain’s Club Hotel from its inception 12 years ago. Together with his partner Robert Wilson, they planned this amazing hotel, whilst they still owned Splinters in Church Street. Tim has been involved with the Food Festival from its start in 2000, in one guise or another. His peerless hospitality
experience is invaluable but he is also a demon with the books and acts as the Festival’s treasurer!
MARY READERMary, Festival Founder and President, trained at Birmingham College of Food and worked in manufacturing and fuel industries before starting her own PR company.
After moving back to Christchurch she joined the Chamber of Commerce and came up with the idea of starting a food festival. She now spends her time organising the projects for theChristchurch Food Festival Education Trust, working in schools throughout the year and also runs the Kids Kitchen. Four years ago she helped to start the Highcliffe Food Festival and is now Chairman.
ANN SIMONAnn, who was Tourism Manager at Christchurch Council for 16 years, has been involved in the Festival since its inception in 2000 and was the creator of the very first Food Market in that year. Now, with her business partner Keith Latham and their events company Kean Events Management, she enjoys using her organisational skills in developing the market and co-ordinating the trader administration for the festival.
Bournemouth & Poole College
APPRENTICESHIPS
01202 205500thecollege.co.uk/[email protected]
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EXTENSIVE RANGE OF NEW AND USED CARS
SERVICING . MOT . REPAIRS . PARTS . TYRESSet sail for indulgence
To book a table call 01202 475111 or visit our websitewww.captainsclubhotel.com
Cosy sofas in secluded corners; comfy chairs and tables take centre
stage next to the vibrant waterfall feature; seats on the Tanqueray Ten
Terrace during the summer months, and stylish bar stools propping up
our famous cocktail bar. With stunning views of our waterside setting,
this is the perfect place to drop anchor on any occasion. Meet friends
for morning coffee, enjoy a bite to eat with colleagues at lunch, or spoil
yourself over an indulgent evening dinner.
A unique dining experience
Proud sponsor ofchristchurch food festival
Your move starts with Saxe Coburg
T: 01202 303066 E: [email protected] W: www.saxecoburg.eu
Find a branch:
“Originally we entrusted the letting of our daughter’s apartment to our usual Letting Agents! However after 5 weeks of lack of lustre we dropped them for the team at Saxe Coburg. It was let within 48 hours with all paperwork completed quickly, diligently & professionally. Amazing! We found the team disciplined; their comprehensive system including their pricing structure, very competitive & much to our liking.”
– John W Phillips
Sales – Lettings – Property Management – Investments
Christchurch4-6 High Street, Christchurch, Dorset BH23 1AY
Canford Cliffs24 Haven Road, Canford Cliffs, Dorset BH13 7LP
Saxe Coburg is Dorset’s Premier Estate & Letting AgentAward-winning • Results-driven • Personalised Service
To celebrate the opening of our new office, you are invited to join us for a glass of fizz across the Christchurch Food Festival. You can visit our new office and meet the team. We look forward to seeing you!
Proud sponsors of
NOWOPEN
• 8 car showroom • Selection of 60 Selekt used cars• Covered vehicle handover bay
• 12 bay workshop • While-you-wait servicing• Personal Service Technicians
Our impressive new Scandinavian inspired, luxury showroom is now open. Featuring large exterior and interior glazing and a state-of-the-art workshop, combined with our current experienced and knowledgable Volvo team providing the best Volvo experience.
WE HAVE MOVED TO RINGWOOD ROAD.
Volvo Cars Poole 582-602 Ringwood Rd, Poole, Dorset BH12 4LY
01202 065 555 volvocarspoole.co.uk
Proud sponsors of
CHRISTCHURCH FOOD FESITVAL 2018
VOLVO CARS POOLE
Full page advert fromUnited Taxis
Same advert as in last year’s programme
UNITED TAXISNow Dorset and Hampshire’s
largest fleet of cabs01202 48-48-48
- you’re always close to a United Taxi!
United Taxis supporting events throughout your region and keeping you in safe hands at the right fare...
Download the App now for a swift, sure, safe taxi service 24/7 & pay by cash or card.
Plus thanks to booking your taxi through the App you will be offered local deals & discounts.
Covering Hampshire & Dorset
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UNITED
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RA-3949 UT FoodFest AD 210x148_v4.indd 1 25/01/2017 09:07
Plenty of artisan food, seafood and good meats from the local deli, butcher and other traders. Lots of food stalls, street food, and a large helping of street entertainment.
Be inspired by leading local chefs from award-winning restaurants as they demonstrate their craft and share their passion for good food! Free cookery demonstrations in the Methodist
Church Hall and on the Artisan’s Stage.Also returning this year is the popular Kidz Kitchen, run by Skylight Kitchen Cookery School.
To learn what, where, when and how, visit our website:www.highcliffefoodfestival.co.uk
HIGHCLIFFE FOOD FESTIVAL 2018Saturday 2nd June from 10am to 5pm Sunday 3rd June from 10am to 4pm
Lymington Road (A337) BH23 5EBHIGHCLIFFE
FOOD FESTIVAL
A great day out for all the family!
** Licensed for Civil Ceremonies ** Our traditional Grade II listed Barn and Marquee are available to hire, either separately or together.
We cater for anniversaries, birthdays, weddings, meetings or any other occasion you may like to celebrate.
**Think of us for your next occasion **
The Three Tuns Inn is a traditional 17th century country pub situated on the
edge of the New Forest just 10 minutes from Christchurch town centre. Offering 5 cask marque awarded ales.
AA Rosette recognised food for fresh local produce and daily specials. Arrive to a warm welcome from the Tuns Team.
Log fire for cosy winter nights, a large terrace & superb gardens surrounded by views over the open countryside for the long summer days.
Food ordering Times Monday – Friday
Lunch 12 noon – 2.15pm Dinner 6.30pm – 9.15pm
Saturday & Sunday All day 12 noon – 9.15pm
Opening Times Monday to Saturday
11.00am (11.30am Sat) – 11.00pm
Sunday 12 noon – 10.30pm
The Three Tuns Inn Ringwood Road, Bransgore, Dorset. BH23 8JH
01425 672232
christchurchfoodfest.co.uk26
FISH & CHIPCABARET FRIDAY
Friday 11th May 2018 • 7pm until 11pm Location: Demonstration Theatre on the Quay
£25.00 per person10% discount for patrons
To include:
• Welcome Drink • Fish & Chips• Cabaret
For more information or to book your tickets please visit www.christchurchfood.co.uk
Join us for a fish & chip supper and cabaret by Lea Martin as part of the 2018 Food Festival weekend
TAKE YOURON A
BRANDCREATIVE
ADVENTURE
www.discoverglobal.co.uk
CREATIVE, PRINT & DIGITAL
christchurchfoodfest.co.uk28
BACK COVERFull page advert fromThe Chewton Glen Hotel & SpaAwaiting advert
SPECIFICATIONClient Chewton GlenProject KITCHENFile Name KITCHEN_Logo_RGB_AW_v1.aiDescription The Kitchen at Chewton Glen LogoVersion 1Program Illustrator CCSubstrate -Cutter Guide -Date 27/10/16 Operator Alex Silva
FoilingEmbossingDebossing
FINISHES
PearlSatinGloss
VARNISHES
APPROVAL
Dion Fowler
Simon Adamson
Alicia Spratley
PRODUCTION MANAGER
DESIGN MANAGER
ACCOUNT MANAGER
1. Red2. Green3. Blue
GENERAL NOTESFonts will not be supplied with this artwork. All colours specified are from the Pantone© Matching System unless otherwise stated. The colours on this print-out are not accurate and are intended to be used as a guide only. Do not use for matching purposes unless otherwise stated.Whilst every e�ort is made to ensure the accuracy of this artwork, Bloom Design Limited shall not be responsible for any errors or ommissions in the artwork, which has been accepted by the client.Bloom Design Limited 25 The Village 101 Amies Street London SW11 2JW T +44 (0)20 7924 4533 W bloom-london.com
Artwork
AT CHEWTON GLEN
chewtonglen.com/[email protected]
01425 282212
Come and visit The Kitchen at Chewton Glen by James Martin. Be inspired by a collection of over fifty different cookery courses to take you on a cultural foodie journey, indulge your sweet tooth or learn new
methods of preparing and cooking our locally sourced ingredients.
For those who want to kick back and let our talented kitchen brigade do the work, The Kitchen is the perfect relaxed eatery for doing just that. Whether a Wagyu beef burger or Thai crab risotto is just what you fancy, we’re proud to serve a creative array of dishes for meat-lovers, that are low on food miles but big on delicious tastes. If fresh vegetables picked from the beds are more your
thing, we have a range of seasonal veggie and vegan-friendly dishes on the menu.
The place to cook & dine by James Martin
Christchurch Food Festival_2018.indd 1 27/03/2018 15:48:21