Narberth Food Festival
Andy Cook Wayne Delve Ludovic Dieumegard Angela Gray Owen Hart
Tom HuntTony Malone Dudley Newbery Manon Rees Stephen Terry
ANDY COOK
Proprietor, Rhoshill Herbs and Garden Plants
Talks Tent, Saturday at 3.30pm:
Making the Most of Herbs
“I visited Haverfordwest Farmers Market while on holiday. I would particularly like to commend the proprietor from Rhoshill Nursery who was selling his great range of herbs - excellent quality and some very interesting varieties. ”– Holiday visitor
A visit to Pembrokeshire 12 years ago was the inspiration for Andy & Liz Cook to move from Hertfordshire and start their lifetime’s dream of running their own nursery having spent most of their lives in Horticulture qualifying in the 80s at Oaklands Horticultural College.
Rhoshill Herbs specialize in growing a huge selection of herbs not widely available from Garden Centres. All their herbs are grown from cuttings or seed in small quantities on a weekly basis to maintain freshness & quality. The herbs are grown in an environmentally friendly way using only natural controls.
Their aim is to help and encourage customers to enjoy a wider variety of quality herbs enhancing scents, flavour texture and colour in both the kitchen and the garden, while encouraging and supporting wildlife.
The nursery is not open to the public but their plants can be found at:
Haverfordwest Farmers Market - alternate Fridays
Aberystwyth Farmers Market - 1st & 3rd Saturday of each month
National Botanic Gardens of Wales Garden Centre
Food Festivals – including Narberth
Andy can be contacted at andy.herb@tiscali.co.uk
Andy is also one of the five directors of Pembrokeshire Produce Direct, from whose website his plants can be ordered: www.pembrokeshireproducedirect.org.uk
WAYNE DELVE
Winner of S4C Tigh Dudley competition
Talks Tent, Saturday at 1.30pm:
Risotto-Making Workshop
"He has been consistently good throughout the series” - Dudley Newbery
Tigh Dudley
- Tigh Dudley is a competition for Welsh amateur cooks, fronted by S4C’s Dudley Newbery.
- The 2009 series was filmed in Kinsale, ‘the gastronomic capital of Ireland’. Some of Ireland’s top chefs took part, including Kevin Dundon and Eamonn O’Cathain. The prize was a week’s stay, with specialist tuition, at Raymond Blanc’s hotel, restaurant and cookery school, Le Manoir aux Quat’Saisons, near Oxford.
- Challenges during the series included recreating a dish without following a recipe, relying solely on taste. Wayne won through to the final with a meal of Cardigan Bay scallops, with pancetta, black pudding and blinis.
- For the final, Wayne had to cook a three-course meal in an hour and 15 minutes - after a trip to Cork Market to select the ingredients. His menu consisted of a starter of garlic mushrooms; loin of lamb with champ potatoes, a medley of vegetables and a port and redcurrant sauce; and a dessert of summer Tirimasu.
Wayne
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Wayne enjoys cooking for his family and friends and his favourite recipe is beef in a black pepper sauce with dauphinoise potatoes and Mediterranean vegetables. He was familiar with Kinsale from playing there with Cardigan Rugby team in 1985.
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Wayne is sales manager for Volvo dealer Mansel Davies & Son at Llanfyrnach, Ceredigion. Click here to read all about a lovely big yellow gritting lorry that Wayne is very keen on.
Free tickets for the Workshop will be available from the Festival Information Desk on Saturday.
LUDOVIC DIEUMEGARD
Chef-patron, Ludo’s At The Coopers, Newcastle Emlyn
Food Theatre, Sunday at 11am, 1.00pm & 3.00pm:
Chef Demonstrations
"I do believe we have uncovered an absolute superstar" - Greg Wallace, BBC Masterchef
Dal i siarad am fwydlen Nos Galan! Gobeithio eich bod wedi cadw bwrdd i 6 ar gyfer Nos Galan nesaf. – Facebook friend
Potted Biography
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Born: Brittany, France
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National Service
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Decides to travel the world
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Dreams of working as chef in London or other great city
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Gets job near Porthmadog … loves it
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5 years at Le Gallois restaurant, Cardiff
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Meets girlfriend Lowri Jones, born and bred in Crymych
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May 2009: opens The Old Red Cow / Yr Hen Fuwch gastropub near Newcastle Emlyn
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Autumn 2009: Semi-finalist on BBC Professional Masterchef
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Summer 2010: moves restaurant to new location in Newcastle Emlyn
At 'Ludo’s At The Coopers' Ludovic combines the best of local, Welsh ingredients with contemporary French cuisine. In 2009 he wooed viewers and wowed the critics on Masterchef. In 2010 he will be demonstrating his joie de vivre and love of food at Narberth Food Festival.
ANGELA GRAY
Patron, Narberth Food Festival
Food Theatre, Saturday at 11am & 1.00pm:
Chef Demonstrations
‘Many cookery books are full of extravagant recipes that will never be cooked by the reader. Angela’s recipes are actually cookable which is a rare find. WORTH EVERY PENNY!!!’ - 5-star review of Hot Stuff by an Amazon customer.
Angela’s first passion was travel. Having left school at 16 she went to Canada as a nanny, then studied beauty therapy, seeing her future as a successful Hollywood make-up artist!
Soon, though, Angela was combining travel with her second great passion, cooking. Signing on with a top agency for cooks took her to jobs in Belgium, Paris, Switzerland and Canada. Back in Britain, she worked in hotels and ran a restaurant.
Then it was back to Wales for a career in the media, a BSc in Consumer Science at UWIC and a series of food-related business ventures.
Here’s just a taste of what Angela has managed to fit in to her incredibly busy life:
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TV: Series on BBC Wales (Hot Stuff, More Hot Stuff, Overnight Success) and UKTV, plus regular appearances on the BBC Jamie Owen show.
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Radio: Series on BBC Radio Wales (My Life on a Plate – famous guests and their favourite menus – and Packed Lunch).
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Books: Hot Stuff (all the recipes and anecdotes from the programmes) and The Welsh Cheese Book.
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Journalism: Articles for newspapers and magazines, and a weekly column in Wales On Sunday.
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Festivals & shows: Organizing the masterclasses at Abergavenny Food Festival plus appearances at many other festivals and shows including The BBC Good Food Show and The Royal Welsh Show. 2009: organized food elements for Wales at the Smithsonian in Washington DC where 1.2 million visitors experienced Welsh culture from food to slate splitting.
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Courses: Course director at Wales’s first food and wine school at Llanerch Vineyard, near Cardiff. Now runs her own twin-centre food school based at Slebech Park, near Narberth, and Fonmon Castle, Vale of Glamorgan.
Busy as ever, Angela will be packing three events into the Festival weekend:
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Friday evening: Tuscan-inspired cookery demonstration and meal at Slebach Park.
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Saturday: demonstrations at Narberth Food Festival.
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Sunday: Meat Masterclass and Knife Skills day at Slebech.
Find out more about the Slebech Park events and much else at www.angelagray.co.uk
Sample some of Angel’s recipes at www.uktv.co.uk
OWEN HART
Chef, Ultracomida, Narberth
Food Theatre, Sunday at 2.00pm:
Chef Demonstration
Owen works at Ultracomida, Narberth’s award-winning delicatessen & restaurant specialising in Spanish, Welsh and French food. With no previous formal training, Owen got his job by demonstrating his passion for food and cooking.
Owen’s enthusiasm is obvious and infectious. At the Food Festival he will demonstrate how to make traditional Spanish dishes, such as frittata and various tapas, using authentic ingredients.
Find out lots more about Ultracomida’s shops in Narberth and Aberystwyth:
www.ultracomida.co.uk
TOM HUNT
Chef, The Carreg, Narberth
Food Theatre, Sunday at 12 noon:
Chef Demonstration
Tom started out at the Plas Hyfryd Hotel, Narberth before moving to the Fourcroft Hotel, Tenby, sponsor of our Pudding Competition, and has worked in several highly rated kitchens in the area.
Nowhere is more than twelve miles from tidal water In Pembrokeshire, so it’s no surprise that Tom has become a specialist in fish and seafood. His easy-to-follow cookery demonstrations are always popular and he was recently in action at this year’s Pembrokeshire Fish Week.
Tom’s career has taken him around the UK, via Narberth’s Twin Town, Ludlow, and its own famous food festival. Now he’s back in Pembrokeshire as chef at The Carreg on Narberth High Street.
Tom has cooked at Narberth Food Festival before, in 2003 and 2004, so it’s not ‘Welcome’ but ‘Welcome back’.
TONY MALONE
Owner, The Pembrokeshire Tea Company
Talks Tent, Sunday at 3.00pm:
Afternoon Tea and Tea-Tasting with the Pembrokeshire Tea Co
You thought that tea only grows in Asia and Africa?
You’ve heard of the Pembrokeshire Tea Company and thought it was a local business selling Typhoo and Twinings?
Think again!
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May 2009: Pembrokeshire Tea Company Ltd founded at the Pembrokeshire Science & Technology Park in Pembroke Dock’s Technium Centre.
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October 2009: becomes a limited company with emphasis on sustainability, energy efficiency, ethical trading, community engagement and respect for the environment.
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January 2010: public launch; local wholesaler, Upton Farm Foods, appointed Pembrokeshire distributor, supplying tea rooms, cafés and restaurants.
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July 2010: opening of Visitor Centre at Nant Y Coy Water Mill with River Bend Tea Room offering Pembrokeshire produce - and Pembrokeshire Tea. Tea served in crockery harvested from Pembrokeshire charity shops.
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2010: planting of research crops in on-site Tea Nursery.
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By 2012: tea gardens extended from 5 to 20 acres.
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By 2018: planting of over 100,000 tea plants at Nant Y Coy Tea Plantation.
Read more about Pembrokeshire’s only tea factory and Wales’s first tea plantation, aiming to grow and blend world-leading teas, at www.pembrokeshiretea.co.uk.
Follow them at www.facebook.com
DUDLEY NEWBERY
Chef and television presenter
Food Theatre, Saturday at 12 noon, 2.00pm & 4.00pm:
chef demonstrations
- First television appearance: on Bilidowcar while following a catering course at Colchester Avenue Food and Technology College, Cardiff.
- First job: three years cooking for the two on-site restaurants of the Western Mail in Cardiff.
- Television: twelve series of Dudley, using his car as a mobile kitchen and travelling around Wales cooking meals using high quality local ingredients.
- Cookery competition series: Chez Dudley, Casa Dudley and Tigh Dudley on S4C.
- Has worked with agencies and initiatives promoting Welsh produce, appeared in food festivals across Wales and helped to established a cookery competition for members of the Urdd youth organisation.
- His latest S4C series, Dudley: O'r Gât i'r Plât, aired this summer. Dudley visited farmers' markets across Wales – including Haverfordwest - to sample the best of local Welsh produce.
Dudley was last at Narberth Food Festival in 2008; his many fans will be pleased to welcome him back.
Dudley's website: www.dudleynewbery.com
MANON REES
Owner Siwgr Eisin
Talks Tent, Sunday at 11.30am:
Cake Decoration for Children Workshop
Manon lives in Narberth and was Pembrokeshire born and raised. She describes herself as a ‘Very qualified and caring professional with a range as wide as your imagination’. She will cater for any occasion - birthday, wedding, anniversary - and also makes cupcakes (large and small) and various desserts. She holds an Intermediate Food Hygiene Certificate and is fully registered with Pembrokeshire County Council to sell food items.
Find Manon’s contact details and see some recent photographs at www.siwgreisin.co.uk, and on Facebook.
Free tickets for the Workshop will be available from the Festival Information Desk.
STEPHEN TERRY
Chef-proprietor, The Hardwick, Abergavenny
Talks Tent, Sunday at 1pm:
Pasta-Making Masterclass
Fully booked for hands-on, but turn up on the day to watch.
‘We always come away feeling we have had a treat' - Good Pub Guide reader on The Hardwick
The long journey to The Hardwick:
- Barnfield College, Luton - catering student.
- Harvey’s - first restaurant of Marco Pierre White.
- Le Gavroche (Michelin***) – working for Michel Roux junior.
- The Breaval Old Mill - Sous Chef at first restaurant of celebrity Chef Nick Nairn.
- The Canteen, Chelsea Harbour, London – opened restaurant for Marco Pierre White and Michael Caine; awarded first Michelin star, at age 25.
Les Roches, St Tropez (Michelin*)
- L’arpege, Paris (Michelin**)
- Coast, Mayfair, London - head Chef at new restaurant.
- Walnut Tree Inn, Abergavenny - opened in 2001, won a Michelin star in 2002.
- Cecconis, Mayfair - Head Chef consultant.
- The Pear Tree Inn, Whitley, Wiltshire – consultant
Best Pub in England- 2005 AA Guide.
- The Hardwick country pub-restaurant, Abergavenny - chef-proprietor.
Michelin Guide 2007, 2008, 2009, 2010: Bib Gourmand – currently the only restaurant in Wales with this award.
Which? Good Food Guide 2009: Editor’s Award for Best Use of Local Produce.
National Restaurant Awards, 2009: ranked 51st in Top 100 Restaurants.
Good Pub Guide, 2010: Best Dining Pub in Wales.
Stephen cooked the winning fish course in the BBC Two 2008 Great British Menu series, representing Wales. At The Hardwick his menu is based around Welsh seasonal produce. He has become a great supporter of Narberth Food Festival and we welcome him back in 2010.
www.thehardwick.co.uk
www.bbc.co.uk/food/chef_biogs