The Great Bath Feast Chef's Theatre

The stars of the culinary world come to Bath for a two day programme of demos and book signings. The Great Bath Feast cookery theatre will be staged in The Octagon at Milsom Place formerly a Georgian Chapel. Meet the chefs and learn how they work their magic using only the freshest and seasonal ingredients.

Friday 19th October
11.00am: Nick Brodie, The Queensberry
Nick Brodie, Head Chef at The Queensberry’s Olive Tree Restaurant (awarded three rosettes by the AA Restaurant Guide) makes use of local riches to create beautiful, fresh, seasonal dishes. Having spent time cooking in Hong Kong, London, and Bath, Nick incorporates dishes from all world cuisines and will demonstrate some of his most inspiring recipes. Nick puts his heart and soul into his job “I don’t have a craving for fame and glory, I just enjoy cooking and am at my happiest in the kitchen with the free rein I’ve been given here at the Olive Tree.

12.00 noon: Charlie Digney King William & The Garrick’s Head
Charlie Digney is the owner of Bath’s King William pub and the Garrick’s Head next to the Theatre Royal. Drawn to Bath by the prospect of West Country produce, he has not been disappointed. More gourmet than gastro, he uses locally sourced produce. Changing his menu to reflect what is available on the day, he creates fantastic organic seasonal cooking. Charlie is as charming as he is enthusiastic about the producers around Bath. He describes Mike Eades who supplies fruit and vegetables to Bath’s restaurants as a local food hero “not many people make the chefs look lazy but Mike does”.

1.00pm: Sam Moody, The Bath Priory
Head Chef at The Bath Priory, Sam Moody has a genuine passion for developing menus that use fresh, local ingredients. His supplier relationships are very strong, his salad leaves are grown locally and to his precise requirements, meaning the link between food and cuisine does not come much closer than this.

2.00pm: Michael Caines MBE
Michael Caines is Executive Chef at The Bath Priory Hotel & Spa as well as Gidleigh Park, the prestigious country house hotel on the edge of Dartmoor, with two Michelin stars. He was named AA Chef’s Chef of the Year in 2007, and awarded an MBE in 2006 for services to the hospitality industry. Considered to be one of the most brilliant chefs of his generation he is also one of the most personable. Michael has cooked at 10 Downing Street for the Prime Minister, and he took part in ‘The Great British Menu’ chef’s competition broadcast on BBC2 television for the honour of cooking for the Queen’s 80th BirthdayHe creates distinctive modern European cuisine utilising the finest local and regional produce. Michael Caines says: “I grew up in a large family, and my love of cooking came from the big family meals we always shared together, prepared by my mother, who was a wonderful cook. My father loved to grow vegetables and fruit in our garden, and so I grew up appreciating the flavours of the freshest foods, picked that day and simply prepared”.

3.30pm: Chris Staines, Allium Brasserie, The Abbey Hotel
Chris Staines culinary pedigree includes the roles of head chef at Foliage and Mandarin Oriental London, where he held a Michelin star for seven years as well as chef de cuisine at Marco Pierre White’s The Oak Room. Allium serves a creative modern British menu with some influence of the orient and every dish is dish is exquisitely styled.Chris’ philosophy is to produce fresh, delicious and simple food. and believes in sourcing the best ingredients his can find. His new venture at the Abbey Hotel has a contemporary vibe with an irresistible brasserie style menu

4.30pm: Sean Bird, Food Writer & Columnist
Celebrate National Baking Week as Sean Bird demonstrates ‘Seasonal Patisserie and Traditional Cakes’ combining local ingredients, classic techniques and seasonal flavours in a modern yet uncomplicated way, in order to keep homebaking alive, ontrend and complete fun and informative for all ages.

Saturday 20th October
11.00 am: Garry Rosser, The Scallop Shell
Garry Rosser, founder of The Scallop Shell fishmonger and seafood deli at Whiterow Farm Shop has over 20 years experience as a chef and fishmonger having worked with Michelin starred chef Steven Ross and celebrity fishmonger Mitch Tonks, His goal is to provide the best fishmonger and seafood deli.
Website: www.thescallopshell.co.uk Tel: 01373 831641

12.00 noon: Hywel Jones, Executive Chef at Lucknam Park Hotel & Spa
Hywel Jones, Executive Chef at The Park restaurant and The Brasserie at Lucknam Park Hotel & Spa, has been awarded numerous accolades including a Michelin star. He combines seasonal dishes, old favourites, new ideas and balancing flavours and has built strong relationships with local suppliers. Lucknam Park is embarking on a new venture with the opening of their own cookery school this autumn so Hywel will be sharing his trade secrets.

1.00 pm: Rachel Demuth and Richard Buckleigh, Vegetarian Cookery School Demonstration & Book Signing
Rachel Demuth and Head Chef, Richard Buckleigh will prepare favourite dishes from Demuth Restaurant’s autumn menu using locally sourced produce. Rachel Demuth runs the Vegetarian Cookery School in Bath . She demonstrates delicious recipes that can be enjoyed by everyone from her books The Green World Cookbook and Green Seasons featuring delicious and inspired vegetarian recipes from around the world that change with the seasons.

2.00pm: Philip Howard, The Square – Demonstration & Book Signing
Philip Howard, Head Chef and co-owner of The Square in Mayfair since its opening in 1981 has been awarded two Michelin stars and is regarded amongst his peers as one of the world’s great culinary technicians. He has worked with the Roux brothers and under Marco Pierre White. His first book, ‘The Square Cookbook – Volume One: Savoury’ is being published this October by Bath based Absolute Press and is a culmination of a lifetime of dedication and cooking creativity to create savoury dishes of top Michelin standard. . Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for works of the highest culinary ambition, giving precise instructions on how to create food of top Michelin standard.

4.30pm: Sean Bird, Food Writer & Columnist
Celebrate National Baking Week as Sean Bird demonstrates ‘Seasonal Patisserie and Traditional Cakes’ combining local ingredients, classic techniques and seasonal flavours in a modern yet uncomplicated way, in order to keep homebaking alive, ontrend and complete fun and informative for all ages.