nigel-brown-300-pix-wideWe couldn’t be more excited… we are delighted to be able to announce that hosting the culinary delights in our Live Kitchen will be Nigel Brown, from the eponymous Nigel Brown Cookery School. Yorkshire born and bred, Nigel has worked in many of the UK’s top hotels and restaurants, as well as being a leading light in the #eatwhatyoulike campaign. His first cookery book: NB. How to Cook won Best Cookery Book in the UK in the Gourmand World Cookbook awards just 2 months after publication.

As well as looking after everything that will be going on in the kitchen, Nigel will also be sharing his knowledge at the Fair, demonstrating how to cook the perfect steak, salmon, pasta and pudding. Definitely not to be missed. We think it would probably be best not to attend on an empty stomach!

Entry to the Theatre is free with seating available on a first-come, first-served basis.

More details

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Nigel Brown

NB. How to cook - The perfect steak

29 MAR - 11:00AM - 11:45AM
Yorkshire born and bred Nigel spent time at the highly acclaimed French cookery school Ecole Le Notre practicing and specialising in patisserie work. He’s since produced a set of cookery DVDs, opened a cookery academy that’s said to be Yorkshire and  Lincolnshire’s finest cookery school, broadcast a foodie TV series to 136 countries around the world and within in 8 weeks of being published Nigel’s first cookbook, NB. HOW TO COOK won the prestigious award in the GOURMAND WORLD COOKBOOK AWARDS, winning the title of  "Best Cookery School Cookbook in the UK 2016".
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Nigel Brown

NB. How to cook - The perfect salmon

30 MAR - 11:00AM - 11:45AM
Yorkshire born and bred Nigel spent time at the highly acclaimed French cookery school Ecole Le Notre practicing and specialising in patisserie work. He’s since produced a set of cookery DVDs, opened a cookery academy that’s said to be Yorkshire and  Lincolnshire’s finest cookery school, broadcast a foodie TV series to 136 countries around the world and within in 8 weeks of being published Nigel’s first cookbook, NB. HOW TO COOK won the prestigious award in the GOURMAND WORLD COOKBOOK AWARDS, winning the title of  "Best Cookery School Cookbook in the UK 2016".
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Nigel Brown

NB. How to cook - The perfect pasta

31 MAR - 11:00AM - 11:45AM
Yorkshire born and bred Nigel spent time at the highly acclaimed French cookery school Ecole Le Notre practicing and specialising in patisserie work. He’s since produced a set of cookery DVDs, opened a cookery academy that’s said to be Yorkshire and  Lincolnshire’s finest cookery school, broadcast a foodie TV series to 136 countries around the world and within in 8 weeks of being published Nigel’s first cookbook, NB. HOW TO COOK won the prestigious award in the GOURMAND WORLD COOKBOOK AWARDS, winning the title of  "Best Cookery School Cookbook in the UK 2016".
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Nigel Brown

NB. How to cook - The perfect pudding

01 APR - 11:00AM - 11:45AM
Yorkshire born and bred Nigel spent time at the highly acclaimed French cookery school Ecole Le Notre practicing and specialising in patisserie work. He’s since produced a set of cookery DVDs, opened a cookery academy that’s said to be Yorkshire and  Lincolnshire’s finest cookery school, broadcast a foodie TV series to 136 countries around the world and within in 8 weeks of being published Nigel’s first cookbook, NB. HOW TO COOK won the prestigious award in the GOURMAND WORLD COOKBOOK AWARDS, winning the title of  "Best Cookery School Cookbook in the UK 2016".
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Chef Olivier Mourelon

Le Cordon Bleu techniques

29 MAR - 12:15PM - 01:00PM
Chef Olivier began his training at 15 as an apprentice working in pastry, chocolate and bakery shops in France, and gained professional qualifications in bakery, pastry, chocolate, confectionery and ice cream. He worked with master chocolatier Pascal Jarry in a luxury chocolate and pastry shop, where he refined his skills and learned how to make elaborate chocolate sculptures.  Throughout his career, Chef Olivier has worked at 5-star hotels and and Michelin-starred restaurants, including Les Clos, Chapter, The Stafford, Club Gascon and the iconic Skylon. Chef Olivier joined Le Cordon Bleu’s team of Pâtisserie Teaching Chefs in 2014.
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Pru Wood

How unusual ingredients can revolutionise allergy sufferers daily bread

30 MAR - 12:15PM - 01:00PM
With a keen interest in diet, health and cooking, and over 25 years experience of catering for specialist dietary requirements, Pru has combined these areas to create Ayni Vitality, a business dedicated to helping you to live life, well.  Through education, innovative food products, and a spirited sense of fun and adventure, Pru has helped herself, her family and countless clients to improve their health and wellbeing, and to rediscover the joy of cooking and eating.
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Pru Wood

Taking essential oils out of the bathroom and into the kitchen

31 MAR - 12:15PM - 01:00PM
With a keen interest in diet, health and cooking, and over 25 years experience of catering for specialist dietary requirements, Pru has combined these areas to create Ayni Vitality, a business dedicated to helping you to live life, well.  Through education, innovative food products, and a spirited sense of fun and adventure, Pru has helped herself, her family and countless clients to improve their health and wellbeing, and to rediscover the joy of cooking and eating.
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Azmina Govindji and Chef James Fisher

Be sensible with salt – Cooking with LoSalt for better health

01 APR - 12:15PM - 01:00PM
Azmina Govindji is an award-winning nutritionist, registered dietitian and bestselling author. She runs her own nutrition consultancy at Azmina Nutrition, and offers advice to the food industry, the media, patients and health organisations. She is a media spokesperson for the British Dietetic Association and has appeared regularly on TV programmes including This Morning, The Wright Stuff and The One Show, offering advice and guidance on diet-related topics.  
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Denise Tollyfield

Southern Style Chilli with Cornbread

29 MAR - 01:30PM - 02:15PM
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Charlotte White

Lemon Drizzle

30 MAR - 01:30PM - 02:15PM
Charlotte White is a professional Cake Designer and founder of bespoke cake company, Restoration Cake. As author of Burlesque Baking and Deliciously Decorated, Charlotte is dedicated to demystifying the art of cake baking and glamorous decoration. Charlotte has appeared on ITV's Lorraine, been seen at food festivals across the country, writes regularly for two fabulous cake magazines, and is a registered WI speaker in her local areas of Bedfordshire and Northamptonshire! Visit www.restorationcake.com for free recipes and cake tutorials.
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Charlotte White

Key Lime Pie

31 MAR - 01:30PM - 02:15PM
Charlotte White is a professional Cake Designer and founder of bespoke cake company, Restoration Cake. As author of Burlesque Baking and Deliciously Decorated, Charlotte is dedicated to demystifying the art of cake baking and glamorous decoration. Charlotte has appeared on ITV's Lorraine, been seen at food festivals across the country, writes regularly for two fabulous cake magazines, and is a registered WI speaker in her local areas of Bedfordshire and Northamptonshire! Visit www.restorationcake.com for free recipes and cake tutorials.
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Natalie Porter

Taking the humble Victoria sponge from ordinary to extraordinary

01 APR - 01:30PM - 02:15PM
Having been hooked on cake decorating by making her own wedding cake a few years ago, Natalie founded Immaculate Confections, based in Hertfordshire. She has gone on to win multiple gold awards at Cake International and is delighted to be  a regular contributor to several magazines, including Cake Decoration and Sugarcraft. Natalie has recently launched her first cake decorating product, The Rapid Rose, helping others to achieve her trademark style of flowers. She loves to teach sugarcraft and is well known for her creative use of colour, making bright and realistic sugar floral displays for cakes.
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Pru Wood

Learn how to make free from chocolate chip cookies & ginger nuts that you’ll actually enjoy eating!

29 MAR - 02:45PM - 03:30PM
With a keen interest in diet, health and cooking, and over 25 years experience of catering for specialist dietary requirements, Pru has combined these areas to create Ayni Vitality, a business dedicated to helping you to live life, well.  Through education, innovative food products, and a spirited sense of fun and adventure, Pru has helped herself, her family and countless clients to improve their health and wellbeing, and to rediscover the joy of cooking and eating.
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Bea Bradsell

Gin cocktail masterclass

30 MAR - 02:45PM - 03:30PM01 APR - 02:45PM - 03:30PM
Bea Bradsell is currently the floor manager at 2016’s Spirited Awards Best International High Volume Bar Callooh Callay. Getting a head start as the daughter of industry legend Dick Bradsell, Bea cut her teeth doing event bartending from the age of 13. Her first job behind a bar came at the quirky basement bar of 23 Romily Street, The Green Fingernail. After graduation from the University of East Anglia and brief stint working in Film and TV for companies such as MediaLab and showSTUDIO she decided that her heart was really in her inherited trade in hospitality. Over the next five years she worked her way through most positions at tequila mecca El Camion and it’s basement bar The Pink Chihuahua alongside her father. In 2014 Bea decided it was time for a change and moved across the pond falling in to a job at Drink International’s Worlds Best Bar The Dead Rabbit. After a year learning soaking up as much knowledge as she could she knew that her heart belonged in the UK and returned home to London. After a brief stint back at El Camion she moved over to her current home is Shoreditch Callooh Callay.
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Maureen Suan Neo

Cook Asian - Singaporean specialities

31 MAR - 02:45PM - 03:30PM
Renowned restaurateur and author of the definitive Nonya cookbook, Red Heat, Maureen Suan Neo had a number of highly acclaimed South East Asian restaurants in the City. Her successful eateries received notable reviews from Fay Maschler and Loyd Grossman amongst others over the last three decades. She has more recently been working on a new project, Nonya Secrets.  Inspired by the popularity of Nonya cuisine and the demand for her food, she is now bottling her wonderful and delicious cooking and curry sauces. Lovers of South East Asian curries can use her sauces to replicate authentic and restaurant quality meals by simply adding her sauce to their own choice of protein.
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Natalie Porter

Deliciously Decadent Cake

29 MAR - 04:00PM - 04:45PM
Having been hooked on cake decorating by making her own wedding cake a few years ago, Natalie founded Immaculate Confections, based in Hertfordshire. She has gone on to win multiple gold awards at Cake International and is delighted to be  a regular contributor to several magazines, including Cake Decoration and Sugarcraft. Natalie has recently launched her first cake decorating product, The Rapid Rose, helping others to achieve her trademark style of flowers. She loves to teach sugarcraft and is well known for her creative use of colour, making bright and realistic sugar floral displays for cakes.
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Denise Tollyfield

Bistro Supper

30 MAR - 04:00PM - 04:45PM
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Tom Hutchings

The secrets of distilling different spirits

31 MAR - 04:00PM - 04:45PM
When it comes to Distilling, Tom Hutchings is the real deal! He has a unique combination of theoretical and practical distilling skills. He has been the driving force behind the development of new spirit recipes at Silent Pool for the last 3 years. Tom grew up in the leafy south – but looked to Scotland for his University education. Tom has a double MSC. He has a Masters in Engineering from Glasgow university – and a Masters in Brewing and Distilling from Herriot Watt. It was at Herriot Watt that Tom first became involved with Silent Pool. For his Special Subject Project Tom took on the development of (the now famous) Silent Pool recipe. Tom is a highly-experienced presenter. He has led over 150 tours of the Silent Pool artisanal distillery – for long a sold-out event. He has also shared his knowledge at prestigious events like Loseley House – and the Hoxton Hotel in London.
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Deidree Morrow

A taste of Sri Lanka

01 APR - 04:00PM - 04:45PM
DeeSpice Ltd started in 2008 introducing Sri Lankan products to the market the first being tomato chutney, my mums’ recipe. We have now a variety of products, some very unusual such as pineapple pickle in a hot mustard sauce, which really works as a condiment to our own Sri Lankan curry.