This weekend the The Anglia Factors Cookery Theatre at the Flavours Summer Food & Drink Festival features the following great chefs: –
Saturday June 6th Compere: Robert Mace
10:15: Jeremy Medley, Infusions4chefs
A Master Chef of Great Britain with a Michelin star to his credit, Jeremy Medley is the commercial director of Infusions4chefs – a family-owned company that supplies ingredients, equipment, books, recipes and accessories to professional and hobby chefs all over the world. Based in Rougham near Bury St Edmunds, its customers include a “who’s who” of the great chefs.
Focused on next-day delivery, Infusions4chefs and its sister company, Infusions, pride themselves on the exceptional quality of their products and the high standards of service they offer their customers.
11.15: Mark Allen, The Angel, Stoke by Nayland
Mark trained at West Suffolk College and has cooked at some of Suffolk’s top destinations – Scutchers in Long Melford, The Mill Hotel in Sudbury, The Angel in Bury St Edmunds and The Swan in Lavenham. He’s was a high profile celebrity’s personal chef … but he’s giving nothing away on that front!
He also made fudge for sale in National Trust shops. While classically French trained, Mark describes his style of cooking as the best of English.
12.15: Jason Shaw, The Wentworth, Aldeburgh
Born in Colchester, Jason got his first job in a kitchen when he was just 13 years old. Inspired by the experience, he went on to study at Braintree College. Following placements at The Royal Garden Hotel and The Ritz in London, he returned to Essex to work with Mark Baumann at Lagans Brasserie, where he stayed for 10 years. His first job in Suffolk was at The Brudenell Hotel in Aldeburgh, where he won the hotel its two rosettes.
Returning to Aldeburgh, he worked at the White Lion Hotel for three years before moving to the Wentworth Hotel.
13.15: Jonathan Nicholson, The Bell at Sax, Saxmundham
Starting in one of Marco Pierre White’s famous restaurants and ending up as one of his sous chefs, Jonny Nicholson spent a decade leading some of London best kitchens, including Chelsea’s iconic Bluebird as Executive Chef for Sir Terence Conran. Now chef proprietor of The Bell At Sax’, where he works alongside with partner Natalie, Jonny previously co-owned two award-winning restaurants, The George in picturesque Cavendish and, most recently, Carlton Manor in Carlton Colville.
Re-opened as a stylish relaxed restaurant-with-rooms, The Bell has gained a following for laid-back high quality dining, using superb local ingredients wherever possible – Deben mussels, Clarke’s home-reared Red Poll beef, Darsham lamb, Ramsholt asparagus and more.
14.15: Anmar Odendal, The White Lion, Aldeburgh
South African born Anmar is pastry chef at the White Lion. She arrived there having worked in a number of hotels and on a private super yacht, cooking all over the Med, Caribbean and the Pacific. CRUMB, her wedding cake business, won “Best Wedding Cake Designer” in the East of England at the National Wedding Industry awards in London in 2012.
In 2014 she was listed as one of the UK’s top 20 “most incredible wedding cake bakers”! Anmar is known for making large, over-the-top designs, one of which was featured in OK! magazine.
15.15: Nick Attfield, The Bell, Walberswick & The Harbour Inn, Southwold
Well known at food festivals and events as the seafood chef with his pop-up seaside-themed beach hut on wheels, The Fish Hut, Nick also runs two of Adnams’ busiest and prettiest pub-restaurants on the north Suffolk coast.
The Harbour sits right next to the water down on the Blyth at Southwold whilst a short walk over the river or a longer drive around the estuary, he also has the equally popular Bell in Walberswick.
Trained as an economist, Nick helped run Harrods wine dept. for several years before coming back to native Suffolk and taking over The Golden Key in Snape as well as The Oyster in Butley. He was swiftly asked to move on to two of Adnams’ flagship establishments. A distinct fan of local ingredients and fresh produce, both his inns are always busy not just for their great bars and beer but also the great laid-back enjoyable food.
16:15: Andrew Storer, The White Hart, Blythburgh
Originally from Suffolk, Andrew moved to London when he was 18, straight after qualifying as a chef. Working at 5 star hotels around the capital, he quickly discovered a passion fine dining.
At 23, Andrew joined Roux Fine Dining. Two years later, he was appointed head chef for its restaurant at Goldman Sachs, where he cooked for some the richest people in the UK. Andrew’s next stop was the Groucho Club in Soho, where he cooked for the likes of Kate Moss, Frank Lampard and Chris Evans. In 2009, he moved to the new Irish Club, gaining 5- and 4-star reviews in various London magazines. A year later, he moved to the Naval and Military Club in Piccadilly – one of the oldest members clubs in the world.
In 2013, Andrew returned home to Suffolk. He moved to The White Hart, Blythburgh, this February.
Sunday 7th June Compere: Tyler Torrance
10:15: John Jackaman, Infusions4chefs
A Master Chef of Great Britain, John Jackaman is the managing director of Infusions4chefs – a family-owned company that supplies ingredients, equipment, books, recipes and accessories to professional and hobby chefs all over the world. Based in Rougham near Bury St Edmunds, its customers include a “who’s who” of the great chefs.
Focused on next-day delivery, Infusions4chefs and its sister company, Infusions, pride themselves on the exceptional quality of their products and the high standards of service they offer their customers.
11.15: Tyler Torrance, The Brudenell, Aldeburgh
Of English and Canadian descent, Tyler began his culinary career working in his father’s delicatessen. He trained in Vancouver, and worked in some of the city’s finest establishments using pan-Asian ingredients and lots of seafood. He also worked there in Aurora, a pioneering Slow Food restaurant, which is sadly now closed.
On arrival in the UK with his family, he enjoyed a one month internship with Heston Blumenthal at the Fat Duck in Bray, where he says he was fortunate to see the very best of British cooking. From there, he moved to The George on the Isle of Wight and has since worked with a variety of different chefs, all adding to his culinary knowledge.
Tyler likes to know exactly where his food is coming from – a concept he explains as “from pasture to plate” and uses produce from within a 100 mile radius.
12.15: Emma Crowhurst, independent chef, writer and teacher
Chef and teacher Emma Crowhurst worked at Leith’s School of Food and Wine in London before she moved to Suffolk. While there, she became something of a TV celebrity. Appearances as an expert on the Generation Game were followed by regular contributions to Prue Leith’s ‘Tricks of the Trade’ and Chefs School, which followed students as they progressed through their courses at Leith’s .
Emma also appeared on Ready Steady Cook and, for four years, on the BBC’s Food and Drink programme. Today, she runs courses at The Cookhouse at the Suffolk Food Hall, Helmingham Hall and The Taste Academy.
13.15: Robert Mace, The Sail Loft, Southwold
Having established his reputation at Satis House, Robert Mace headed the kitchen at The Westleton Crown before moving to The Sail Loft, Southwold.
Robert’s great knowledge, love of the area and local produce show in his imaginative menus, which change with the seasons. He describes the style of his dishes as “rustic modern British”.
14.15: James Barber, The Three Blackbirds, Woodditton
A national finalist in both the Gordon Ramsay and Roux Brothers scholarships, James spent seven years at The New Angel in Dartmouth before moving to The Brudenell in Aldeburgh.
In Dartmouth, he worked under John Burton Race, progressing from chef de partie to head chef, maintaining the restaurant’s coveted Michelin star. He left The Brudenell in Aldeburgh just a few months ago, taking up a new role as head chef at The Three Blackbirds at the other end of the county.
15.15: Charlotte Gaffer, independent chef
Charlotte is a blogger, cake-baker and all round food fanatic, eating and writing her way through life. A regular contributor to Flavours magazines, she never fails to provide us with interesting recipes using seasonal ingredients.
As we discovered at Flavours of Summer 2014, she is also an accomplished chef and presenter in her own right. In addition to her other work, Charlotte now runs her own catering business, cooking in people’s homes.
Note: Timings and presenters may change. Please check this page again nearer the date of the festival.
Pop in and see us, we’re here to help..
Anglia Factors Blog 