Narberth Food Festival 2018 brochure with full listings and programme

Vic North

11am in the Food Theatre    “Quick Fish Suppers”                      (Also at 4.30pm)

Vic North, Pembrokeshire cook and writer celebrates all things real food. Vic has successfully run an award winning restaurant and has been featured in the Guardian and BBC Wales. Vic is now using her experiences to work as a food writer whilst continuing to host regular cookery classes.

For the Narberth Food Festival Vic will be cooking quick fish suppers in our Food Theatre on Saturday at 11am  and at 4.30pm and also teaching  a masterclass on preserving fish with salt, smoke and pickle at 12.30pm in the Masterclass Tent.

(Please note Masterclasses are bookable on the day cost £5).

Vic’s current projects include a series of interviews profiling women in food. Contact Vic via her website  @vicnorthbakes

Bryn Williams

12.00 noon in the Food Theatre.   “Braised Sweetcorn and Wood Pigeon”

Bryn returns to the Narberth Food Festival having become one of Wales’s ‘celebrity chefs’. Bryn was chosen to compete for Wales in the first series of the Great British Menu on BBC1. Bryn triumphed with his fish course, Pan-fried Turbot with Oxtail and Cockles, which he went on to cook for the Queen’s Birthday Banquet. Bryn also launched his own series on S4C Cegin Bryn (Bryn’s Kitchen) – inspired by his first book of the same name. Cegin Bryn reflects the Welsh influences on his cooking and commitment to local produce. In addition to this Bryn makes regular appearances on the BBC’s Saturday Kitchen and regularly demonstrates his skills at national events such as The Welsh Food Festival. Bryn has also published three books: his first, Bryn’s Kitchen in March 2011, his second For The Love of Veg in October 2013 and his third Tir a Môr in October 2015.

Bryn’s love for cooking began when he started working at his local bakery. Since that humble beginning, Bryn has worked in some of the most prestigious kitchens in London and with some of the world’s most stellar chefs. In 1997 he began work under Marco Pierre White at The Criterion, went on to work under Michel Roux Jnr at Le Gavroche for 3 years, was Senior-Sous at The Orrery for four years and then moved to open Galvin at Windows with Chris Galvin, before opening Odette’s in Primrose Hill, London for Vince Power in 2006, and taking over as Chef Patron in 2008. Bryn opened Bryn Williams Porth Eirias in his native North Wales on the Colwyn Bay in June 2015. His third restaurant, Bryn Williams at Somerset House opened in March 2018. You can see Bryn cook in the Food Theatre at 12 noon on Saturday. He’s also taking part in ‘Restaurant Confidential’ a conversation with Simon Wright and Matt Powell at 12.30pm also in the Food Theatre.

Masterclass with Vic North “Preserving Fish Three Ways, Salt, Smoke & Pickle”

12.30pm in the Masterclass Tent (Bookable on the day at the food theatre, £5 charge) 

  Lia Moutselou

1.30pm in the Food Theatre  “My Greek Kitchen”                        (Also at 3.30pm)

Lia Moutselou runs Lia’s Kitchen, an ethical food venture inspired by sustainability, Greek cuisine and world flavours. Lia has set up and delivers Wasteless Suppers in collaboration with Green City events, a food waste reduction collaborative pop-up that gained much traction in 2018. She focuses on seasonal and ethical food, with many recipes tapping into her Greek culinary heritage and knowledge of world flavours, adapted to seasonal and local ingredients. Lia also works on refugee and immigrant integration through food – she helped set up the Oasis Cardiff Refugee Mobile Kitchen for the Festival of Voice in June 2018. You can watch Lia cooking at 1.30pm in the Food Theatre (free event).
Tw: @liaskitchen

Matt Powell –  (Compered by Simon Wright)

2.30pm in the Food Theatre,  “From my Wild Larder”

Fermentation workshop with Lauren and Phil, Parc y Dderwen, Llangolman

2.30pm in the Masterclass Tent (Bookable on the day at the food theatre, £5 charge) 

Fermented foods for a happy gut and a healthy mind. Hand-made, seasonal & full of goodness Parc y Dderwen produce raw, naturally fermented sauerkrauts in an array of flavours that are great as healthy snacks or tasty additions to zing up and diversify your plate. Lauren & Phil will be offering a workshop introducing you – and your taste buds – to the wonderful world of fermented vegetables. During the workshop you will taste a variety of different ferments, learn about the principles and benefits of fermentation and make your own sauerkraut to take home with you. ParcyDderwen/

Lia Moutselou  

3.30pm in the Food Theatre      “My Greek Kitchen”      


Gin masterclass and tutored tasting with Rob Higgins, of ‘Eccentric Gin’  (Over 18s only)

4.00pm in the Masterclass Tent (Bookable on the day at the Food Theatre, £5 charge) 

Vic North

4.30pm in the Food Theatre     “Quick Fish Suppers”