21 Mar, 2018
For our 2018 Campfire Cooking Sessions we are excited to welcome a phenomenal line-up of 16 chefs to The Good Life Experience. Take a look.
Gather Cook Feast is TOAST co-founder Jessica Seaton’s first solo project, combining her love of food, cooking and landscape. It is a book about food as an expression of landscape – a plate that feels like a place. It was recently shortlisted for the André Simon Food & Drink Book Awards, and celebrates the connection between the food that we eat and the land on which we live in over 120 simple, seasonal and nourishing recipes.
WILD CHEF + CO-FOUNDER OF HEPPLE GIN VALENTINE WARNER
Valentine Warner is a cook, food writer, broadcaster and co-founder of Hepple Gin. From an early age he says he understood the world through his mouth and subsequently bit everything from paint tubes to table legs. Val trained as a portrait painter before putting down the brush to pick up the spoon. Today he is best known for his BBC 'What To Eat Now' TV & Book Series, with a strong focus on robust, flavoursome food. He has written for The Times, The Independent, Countryfile, Delicious, Waitrose Food Illustrated and Olive magazine, to name a few. A very keen outdoors man, Valentine can often be found seeking new adventures outside the kitchen and, most likely, fishing.
RIVER COTTAGE HEAD CHEF GILL MELLER
Head Chef at River Cottage, and part of the team for over 10 years, Gill Meller works closely with Hugh Fearnley-Whittingstall and appears regularly on the Channel 4 series. He produces recipe videos for the River Cottage food-tube channel and teaches both at the River Cottage Cookery School and internationally. A contributor to the Guardian, Waitrose Food, Delicious, and BBC Countryfile Magazine, to name but a few, he is also Country Living’s food columnist and his book Gather was named one of The Telegraph's Top 100 Books in 2016.
FORAGER ROGER PHILLIPS
Roger Phillips is a mushroom maestro and one of the most respected foragers in Great Britain. In 1975 his began his life’s major work, photographing an encyclopaedic collection of world plants, with his first book -Wild Flowers of Britain- selling 400,000 copies in the first year! He has since written 20 additional volumes with combined sales of 4.5 million copies worldwide. Roger has also written and presented two major six-part TV series on gardening for BBC & Channel 4.
CLAIRE THOMSON AKA 5 O'CLOCK APRON COOKS WITH CHILDREN
Claire Thomson is a chef and has been for well over a decade. She loves the fast and furious pace of cooking during a busy night at the stoves. However, she now has three brilliant kids and the motivation to fill these three little tummys with nutritional, delicious and exciting food is Claire's primary concern. Cooking in a restaurant for people interested in what’s on their plate and what’s more, are paying for it, couldn’t be more different to cooking at 5pm for hungry fractious children. In fact she find the 5pm slot a lot more demanding. It’s not called the witching hour for nothing. Claire has published 5 O'Clock Apron: Inspiring Recipes for Children, the National Trust Family Cook Book and most recently the much celebrated Art of the Larder: Good Food from Your Storecupboard, Every Day. Listen to Claire talking to Cerys about her latest book here.
MARTE MARIE FORSBERG
Author and photographer Marte Marie Forsberg grew up in the countryside in Norway and spent much time in her beloved mother’s kitchen, where she was taught how to cook from scratch, oftentimes with fresh produce from the garden, and how to be creative with food, to never stop exploring and venturing out from the known into new, uncharted food territory. Today she is a published author of the cookbook "The Cottage Kitchen". Marte Marie works as a food and lifestyle photographer for magazine and brands around the world. She also runs regular photography, creative business and cookery workshops and retreats both here in England and across Europe. She is a passionate home cook, steaming up the windows in her English cottage with pots and pans on the stove, and cake baking in the oven.
At The Good Life Experience Marie will bake four types of bread over our campfire -some taken from her book- with herbs, nuts, fruits and cured meats, inspired by her upbringing in Norway where cooking over an open fire on a big hike or a walk is traditional. She will also be making and serving a delicious late summer drink from blackcurrants...don't miss it!
BAKER TOM HERBERT - CAMPFIRE SOURDOUGH WRAPS
Tom Herbert is a fifth generation baker and one half of The Fabulous Baker Brothers. He won Young Baker of the Year as soon as he left baking college and has since harboured the ambition to 'do for bread what Rick Stein has done for fish’. He’s started a baking school, published a couple of books and ‘has lots of floury tricks up his sleeve’. Last year he launched his book Do Wild Baking: Food, Fire and Good Times over our campfire at The Good Life Experience. Tom is back for a fifth year in September to bake sourdough wraps in our Campfire Cooking Sessions.
SUSTAINABLE CHEF TOM HUNT
Tom Hunt is an award-winning chef, food writer, campaigner, and author of The Natural Cook. Tom worked with Hugh Fearnley-Whittingstall as a course leader, cook and food stylist on the River Cottage TV series. He also writes for various publications including the Guardian. Tom runs Forgotten Feast a campaign promoting sustainable food through dining and celebration. Forgotten Feast creates banquets with food waste and/or topical ingredients. Working closely with charitable organisations including Slow Food, FareShare and Action Against Hunger, Tom highlights important concerns in the food industry. Tom founded his festival cafe Poco in 2004 which has now grown into two tapas restaurants located in Bristol and London. In its opening year Poco London was awarded the most Sustainable Restaurant of the Year at the Food Made Good Awards. Poco follows Tom’s Root to Fruit Eating philosophy, is 100% seasonal, and 95% waste free, recycling and composting everything.
SAM EVANS + SHAUNA GUINN OF HANG FIRE SMOKEHOUSE
Samantha Evans and Shauna Guinn travelled to America in 2012 – 2013 on a roadtrip of epic proportions to find out ‘what exactly is American bbq?’. Their mission was to attend masterclasses, listen to pearls of wisdom from backyard and competition ‘cuers’ alike and try as much bbq as possible. Their adventures saw them help cook for a rodeo in Houston (50 briskets, 300 chickens and 500 racks of spare rib!) to helping an old mountain man repair his even older drum smoker deep in the Appalachians and being entrusted to spice rub secrets that they have to ‘take to the grave’. They attended masterclasses by competition winning barbecuers and traveled around eating the very best (and sometimes the very worst) barbecue in the world. Having experienced all the major State variations, they’re not only confident that they are able to recreate authentic southern style bbq, but are equipped to elevate it to the next level using British produce with unique flavour profiles. Back in 2016 they opened their first restaurant, the Hang Fire Southern Kitchen in a 215 year old Pump House on Barry Waterfront in the Vale of Glamorgan. Things are about to get very hot and smokey around here…
MARK PARR AKA LORD LOGS
Mark Parr is founder of The London Log Company, which supplies some of the best restaurants in London with logs, charcoal and woodchip. Mark is passionate about cooking and food, and talks of wood as another ingredient in the dish. He is often on hand and in the thick of it of the restaurant and event industry and has worked with the greats; Francis Mallman, Niklas Ekstedt and Yotam Ottelenghi, to name a few. At The Good Life Experience this year he will cook deconstructed fish curry over the fire, with fresh ingredients, a bread and a lot of love.
MASTERCHEF'S JUANITA HENNESSEY: THE GAME GIRL
Juanita Hennessey was taught how to cook from an early age by her mother, an artist and great-granddaughter to the Maltese painter Giuseppe Cali. Her childhood meals where peppered with flavours from the Mediterranean and it was from there she developed her love of experimenting with new and exciting flavours. Juanita reached the final of MasterChef in 2016, wowing the judges, and public, with her creative flair and love of local, seasonal ingredients, especially game. Since then Juanita has focused on food full time and has set up her own private dinning business ‘Fosbury Foodie’ cooking for clients in the comfort of their own home. She is also running a number of successful supper clubs, is a food writer and loves to teach. Her most recent venture The Game Girl brings her enthusiasm for game cookery to life. As part of this she is working with some very exciting organisations to get game back into the everyday British kitchen.
JULIUS ROBERTS OF TELLTALE FOOD
Julius Roberts is a cook, farmer and vegetable gardener who celebrates nature with a deep respect for ingredients, seasonality and animal welfare. His demonstration will teach festival goers how and when to grow your own.
PETERSHAM NURSERIES' HEAD CHEF JOE FOX
Joe Fox joined Petersham Nurseries in 2014 following a career working in some of Britain’s most well respected fine-dining restaurants including HIX, Launceston Place, The Botanist and Soho House. The Petersham kitchen provides a perfect home for Joe who, as a keen forager and slow food advocate, is passionate about locally sourced, sustainably grown food and the natural systems that support that food. Joe and his partner Laura Jean have pioneered Bee Kind And Dine, devoted to pop-up dinners which celebrate locally sourced, sustainably grown food and the natural systems which are vital to produce that food.
NORWEGIAN COOK + AUTHOR SIGNE JOHANSEN
Signe Johansen is a Norwegian cook and author of How to Hygge, Scandilicious, Scandilicious Baking and most recently Solo: The Joy of Cooking for One. A longtime whisky enthusiast, she is the co-founder of 'Spirited Women', a project to get more women into whisky and other spirits. Signe trained at Leiths School of Food and Wine in London, worked in several of the UK's top restaurants and went on to do her masters in the anthropology of food at SOAS Food Studies Centre at the University of London. She has appeared on Kirstie's Handmade Christmas, What's Cooking and Sunday Brunch.
MATTHEW + IAIN PENNINGTON OF THE ETHICUREAN
Matthew and Iain Pennington are the owners and chefs at award-winning restaurant, The Ethicurean, in Bristol. The restaurant, tucked away in a Victorian walled garden, offers views of the Mendip Hills and artisan food reflecting the brothers’ philosophy of eating seasonal, local and sustainable. For Iain and Matthew, taking produce from farm to fork in a matter of hours, is a serious business. The radius for the majority of their food is within 20 miles. The brothers have learnt a lot about preservation; pickling, curing and fermenting ensure that the restaurant is functional all year around and so that food waste is kept to a minimum. The Penningtons' philosophy and cooking skills have earnt them many accolades over the years including winning The Observer’s Best Ethical Restaurant in 2011 and more recently being named in The UK’s Top 100 Restaurants 2017 in The Sunday Times.
MARCUS BEAN OF BROMPTON COOKERY SCHOOL
Marcus Bean is a chef, author and presenter, who learned to cook by taking charge of the kitchen in his Shropshire pub, which he opened with his wife Jenny back in 2003. He got straight in the kitchen and taught himself to cook and then went on to win Iron chef UK on Channel 4 back in 2010. Since then Marcus has been a regular chef on ITV’s “This Morning”, has written a cookery book all about chicken, and has become a popular host at the BBC Good Food shows around the country. Marcus and his wife now own and run Brompton Cookery School in Shropshire, part of the National Trust Attingham Estate. At the cookery school Marcus teaches everything from bread making to baking, foraging to butchery. He specialises in using local and seasonal produce from Shropshire and surrounding areas. At the festival he will cook a three course 'Taste of Shropshire' over the campfire, showcasing seasonality and produce local to Shropshire.
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