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| 27/28 May 2007 |
New for 2007: 'Food at The Fringe' is an event to celebrate local food and the art of cookery. Local food writer Debbie Hearn will lead the day from a specially-designed demonstration kitchen in the 'Food at The Fringe' marquee in Victoria Park.
2007 has been funded by:
2007 has been funded by:
Join us in the marquee's demonstration kitchen for a series of live demos celebrating the diversity of local cookery talent.
Sponsored by Sheepdrove Organic Farm and 1st Call Appliance Direct Ltd.
Don't miss Save The Flavours - your chance to savour food memories of the past!
And come hungry for free tastings, hot food and drink and for foods to take home.
Debbie Hearn
Debbie says, "I am delighted to be leading 'Food at The Fringe' because the art of food is something we can all enjoy. And, besides, music, dancing and crafts give you a huge appetite. See you there!"
Visit this page again soon, as full details will be posted about all the cookery demonstrations, competitions and participating food businesses.
Khanus Miah
Khanus Miah, a respected Curry Chef award-winner, will demonstrate the art of Indian cuisine and serve hot food in the marquee, too. This is a homecoming for Khanus, whose family once had a restaurant in Park Way, right next to Food at The Fringe’s Victoria Park venue. He values the many cookery skills learned from his mother and others, splits his time between the Bartholomew Street Indigo Bay restaurant and Indigo Palace in Ham, and now wants to share them further:
“Honestly, I feel we’ve been here so long, I’d really like to get involved with the community. And it’s an opportunity to show what we have. It’s home, at the end of the day and our children need to grow up together.”
Vanessa Miller
Originally trained at Leith's School of Food and Wine under Lesley Waters, Vanessa gained experience working for several London catering companies and as location chef to the film industry before setting up Top Nosh Cuisine. As well as running a busy catering company, Vanessa also worked for Christie's as their Executive Director's Head Cook where she regularly cooked for Royalty, ambassadors and celebrities.
Now based in West Berkshire, Vanessa combines her time providing London style food at country prices for weddings and parties through Top Nosh Cuisine, teaching cookery classes at Treetops in Newbury and demonstrating in the Celebrity Kitchen Theatre at the Ideal Home Show. She is delighted to be coming to Food at The Fringe.
Abdul Ahad
Further feasts will be offered by Abdul Ahad, chef at The Nawab, who has been there from its opening 15 years ago. The restaurant, whose awards from the Quality Food Online website include a Gold Award for 2006-7, offers a range of subcontinental dishes, but has no signature dish as such: “Whatever you give, it’s the best that you can. I enjoy what I do in the kitchen. What we’re cooking in the park will be a taste of what’s on offer at the restaurant.”
Restaurant manager Lucky Miah adds, “We’d like to thank Newbury Fringe Festival for the chance to take part.”
Rob Clayton
Rob Clayton, 37, is executive chef at Merchant Inns plc, owner of the renowned Carnarvon Arms near Burghclere. Rob's CV positively twinkles from early work under Anthony Worrall-Thompson and Nico Ladenis, not to mention Hunstrete House Hotel's Michelin star, or Priory Hotel in Bath's subsequent one.
His characterful dishes have rapidly gained the Merchant Inns portfolio places in both the Good Food Guide and the Michelin Pub Guide and his most recent accolade is the 2007 Pub Chef Award for Pub Company Menu of the Year.
Rob's enthusiasm for Food at The Fringe ensures him a warm welcome on Sunday 27 May!
Liz Chandler
“Food at The Fringe is such an opportunity for local people to taste and learn about local food. I see this as a real community event and at Nature's Corner we are really happy to be involved.” So say Liz Chandler, who, with her sister Caroline Withers, runs the Bartholomew Street health food shop which has won numerous awards, including The Natural Trade Show’s Best Independent Health Food Store 2005 – 6.
Nature’s Corner maintains exceptionally high values in its stocks of organic, vegetarian, health and special diet products and even manages to source some locally. In addition, the shop offers nutritional advice and natural remedies. Liz is, even now, hand-picking foods and drinks from her impressive range for Food at The Fringe…
Save The Flavours
A pie becomes a lucky dip of forgotten foods when you visit Save The Flavours. This interactive installation - housed on a kitchen table - wowed the crowds at last year's Organic Food Fair.
For Food at The Fringe, Save The Flavours homes in on home-baking: Pork pie or pittas, Chelsea buns or chapattis, auntie's drop scones or Grandma's doughnuts: Whatever foods you cherish, make sure you pay Save The Flavours a visit and give someone else the chance to cherish them, too.
An installation by Once Arts & Ceremonies, sponsored for Food at The Fringe by Doves Farm Foods Ltd.
Nick Reeves
Nick Reeves, Executive Chef of The Square and Le Petit Square, brings food with a flourish at his 12 pm demonstration. Nick's brigade of four chefs has achieved mentions for both eateries in the latest Michelin Guide, which can only be good for Newbury.
Nick's signature dish is roast boneless quail served on a savoury red pimento pikelet and buttered spinach with a pancetta crisp and fried quail's egg. The former Cliveden sous chef says his three desert-island food choices would be a side of good quality pancetta, the humble spud and a packet of Jammy Dodgers: "I love them and cannot resist one or two with a cup of tea!"
