16 Feb, 2018
Our brand new, hands-on food workshops will each allow for up to 30 festival-goers to try their hand at everything from fermenting to fire building to dumpling making to taxidermy and more. Each workshop will last around an hour and a half, and tickets will be on sale soon, exclusively available to those that have already bought their 2018 festival tickets. Stay tuned for details.
1. KIERAN CREEVY: COOKING WILD
Expedition and private chef Kieran Creevy is a freelance contributing editor for Sidetracked Magazine, having started off with an outdoor cooking pitch 3 years ago. Over the past few years he's also produced gourmet outdoor recipes for a number of print and online magazines including Adventure.com, Ripcord Adventure Journal, Garden Heaven and the Irish Independent Weekend supplement.
Kieran will lead 2 workshops at The Good Life Experience; a supercharged breakfast cooked on MSR gas stoves and one pot wonders cooked on a fire.
2. ANJA DUNK: DUMPLINGS
Anja Dunk grew up in the Welsh countryside where homegrown produce and wild foraging were part of daily life. Here began her love for preserving. She now lives with her young family just outside London where she is a caterer and freelance cook. She is co-author of Do Preserve - Make your own jams, chutneys, pickles & cordials.
Folloiwng on from her campfire demonstration in 2016 and feast in 2017, in September Anja will show us how to make dumplings, specifically two types of fresh cheese dumplings, semolina dumplings and potato dumplings.
Photo: Jonathan Cherry
3. MIKE KEEN - NOSE TO TAIL + BEYOND
Mike Keen was born in Colchester but brought up in Nigeria and Saudi Arabia, so acquired a taste for exotic flavours and adventurous cooking at an early age. He has explored the cuisines of four continents, working in restaurants, on cruise ships and in cocktail bars, as a chef, troubleshooter, barman, waiter, delicatessen owner and more recently he was executive chef of Ipswich food pub The Brewery Tap and Cult Cafe on the town’s waterside. Mike injects theatre into his cooking using a range of cooking methods including tandoor ovens, sushi conveyor belts, charcoal roasts and kebab spits. His 'Nose to Tail and Beyond' workshop at the festival will involve learning to gut, skin and joint a small mammal, explaining which cooking methods work for each joint. Festival goers will make a stock with the bones and a stew with the more 'stewy' joints. Mike will explain and demonstrate basic taxidermy preservation methods and make a form (animal shape from wood, polystyrene, wire and cloth). Last of all he wil show you how to make a fresh gnocchi dish with the fillets, as well as locally foraged mushrooms.
Photo: Rob Evans
4. THE CULTURED CLUB'S DEARBHLA REYNOLDS: FERMENTING
Dearbhla Reynolds is one of Ireland’s foremost fermentistas and the healthy gut activist behind The Cultured Club. Since 2012 she has been reviving this skill offering courses making fermented foods a common practice in the kitchen. Her recently published book of Fabulously Funky Fermentation recipes advocates not only for the health benefits of these foods but the amazing flavour profile they offer. Dearbhla will teach festival goers how to make their own kimchi and sauerkraut.
5. FABIAN CLARK + JOSH LEVY OF CLAW: CRAB MASTERCLASS
CLAW is a causal restaurant brand specialising in sustainable British seafood. They started life back in 2015 when Fabian Clark discovered that, as a country, Britain export approximately 80% of its crab to the rest of Europe and even Asia. CLAW believe that crab and other British seafood is undervalued and want more people to realise that it is fresh, healthy, high in protein and most importantly delicious! Taking out the middle men, CLAW deal directly with fishermen to ensure that they receive the best produce. They now have a restaurant on Kingly Street in Soho, serving seasonal seafood small plates.
6. HODMEDOD: DAL WORKSHOP
Hodmedod works with British farmers to produce pulses and grains for sale online and through independent retailers and caterers. Organic wherever possible, the range includes traditional British fava beans and dried peas, as well as newer crops like quinoa and lentils. Following March's first British Dal Festival, in this workshop festival goers will learn to make dal and chapatis from British-grown ingredients.
7. MARK PARR: BUILDING THE PERFECT FIRE
Mark Parr -AKA Lord Logs- 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. In his workshop Mark will teach you how to build the perfect fire.
Photo: Rachel Kay
8. ANDRE + ANDERSON QUEIROZ: BRAZILIAN BARBECUE
Brazilian chefs Andre and Anderson Queiroz both have day jobs, but every weekend they get together and work on new dishes. Their passion comes from growing up around people that could cook, and cook well. They both praise their parents' and grandparents' culinary skills and have fond memories of food bringing everyone together. Andre says: 'We Brazilians love food and especially the social side of it, getting together with friends and family, having a few beers and eating great food. Brazilians are very sociable people; food is at the heart of social occasions and family gatherings. In my opinion, some of the best moments in life happen around the kitchen table.” Andre was taught to cook by his father at the age of eleven and since then has enjoyed cooking for his family and friends. In 2015 the brothers were invited to take part on Nigel Slater's TV programme 'Eating Together'.
Their Good Life Experience workshop will teach festival goers how to make the Brazilian staple of rump cap beef, cattle man’s beans and Brazilian sausage with caipirinhas, of course.
Photo: Paul Williamson
Main Photo: Capture This Moment Photography