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Cookery Theatre
We are excited to announce the Cookery Theatre will be returning to the Event again this year, in association with Flint and Flame. Demonstrations with be running on all four days of the event, so come and polish up your culinary skills with talented chefs, all local to the cotswolds!
Blissful Italian Food with Mariella Bliss
Mariella Bliss will be joining us once again, after proving hugely popular in 2014! Mariella cooks and sells traditional Italian dishes and products. She is passionate about food and enjoys passing on her knowledge and skills to other people during cookery classes. She uses ingredients which are local and fair-trade whenever possible. Here at Blenheim Horse Trials Mariella will be cooking fresh ravioli and tortellini.
The Chequers at Churchill
www.thechequerschurchill.com
The Chequers at Churchill is renowned in the Cotswolds for quality food, fantastic service and a superb atmosphere. Located just outside Chipping Norton, it is a firm favourite with locals and travellers alike. Taste the team’s wares at 3pm on Friday!
David Philips from The Dashwood, Kirtlington
Nestling in the beautiful North Oxfordshire Village of Kirtlington near Bicester, The Dashwood Hotel is a historic grade II listed coaching house now serving as a restaurant and bar with hotel rooms. With an award winning kitchen led by the head chef David Phillips, the restaurant has a firm reputation for excellent food with a creative flair. If you are looking for a place to stay for business or leisure, their contemporary rooms offer a peaceful place in which to unwind. David will be joining us at 11am on Friday.
Kuba Winkowski from The Feathered Nest, Nether Westcote
www.thefeatherednestinn.co.uk
The Feathered Nest Country Inn is set in the picturesque village of Nether Westcote and nestled in the middle of the Cotswolds with marvellous views over the Evenlode Valley. The quality of their food is at the heart of The Feathered Nest, offering modern British cooking. Head Chef, Kuba Winkowski, and his team source ingredients and produce from local suppliers wherever possible.
Flint & Flame BBQ Masterclass with Monolith
Join Flint and Flame in the Cookery Theatre every day for an exciting ceramic BBQ masterclass. The Monolith ceramic grill barbecue offers a whole host of possibilities and is the all-rounder for culinary excellence – grilling, smoking, baking, cooking, barbecuing or roasting. Learn how to impress your guests and spoil your taste buds, your garden will soon become a realm of endless choices!
Jerome Prigent from The Horse & Groom, Caulcott
www.horseandgroomcaulcott.com
The Horse & Groom is a grade II listed property beneath a thatched roof, dating back to the early 18th century, making the Horse and Groom the epitome of a classic English country pub. The Horse & Groom remains a popular destination for real ale. Hook Norton ale is a resident at the Horse & Groom, starring next to three guest ales from all over the UK, which change weekly (or sometimes within a few days dependent on how popular they are!) Chef and owner Jerome has over 20 years experience in the industry, and creates a weekly menu using locally-sourced produce. Jerome also creates dishes to suit all dietary requirements. Here at Blenheim Jerome will be cooking rabbit terrine, red onion marmalade and brioche toast.
Knife Skills with Flint & Flame
In recent years Flint and Flame have become a major player on the UK kitchenware scene with their outstanding range of knives, combining exceptional quality, performance and value. Not only are Flint and Flame supporting the Cookery Theatre here at the Horse Trials but they will also be running knife skills demonstrations every day, so pop down to pick up some handy tips!
Made by Bob
Made by Bob opened in March 2009 and since the very first day have been cooking for over 100 people a week and more than 250 on a Saturday! Not bad for a place that doesn’t take bookings! It was a long ambition of Bobs to open a thriving, high-quality restaurant and deli which he is now fulfilling in central Cirencester. His vision, to provide a relaxed meeting place where people can enjoy fantastic food and refreshment throughout the day. Bob will be joining us in the Cookery Theatre at 11am and 1pm on Thursday, demonstrating Singapore chilli crab Thai fishcakes as well as a hot and sour soup of muscles, squid and prawns.
Restaurant 56 and Sudbury House, Farringdon
www.restaurant56.co.uk
Ben Bullen is the head chef of the Magnolia Brasserie, in the newly refurbished Sudbury House Hotel. After beginning his training at North Oxfordshire College in Banbury, Ben has worked at a number of notable establishments including Gee’s Restaurant in Oxford, Jesmonds of Highworth (voted in the top 100 restaurants in Britain) and The Churchill Arms in Paxford, embarking on his first role as Sous Chef. The highlight was achieving 2 AA rosettes.
After Paxford, Ben moved up a level and joined the Mallory Court Hotel in Royal Leamington Spa. Working under Simon Haigh, he was taught a different approach to cooking. Learning new skills in a Michelin starred and 3 AA rosette kitchen, he gained a new found respect and understanding of food which pushed Ben to be a key member of the team.
Ben joined the Sudbury house team in June 2014, embarking on his first venture as Head Chef. At Sudbury House, Ben is joined by Sous Chef Nick Bennett who will also be joining us in the Cookery Theatre at 4pm on Sunday. In a previous position at The Curlew, Nick won Sussex Young Chef of the Year in 2013.
Rider Special with Jonty Evans
www.jontyevans.co.uk
Popular Irish eventer Jonty Evans has been competing internationally for over twenty years. Jonty has several four-star completions under his belt, and currently has Double Dutch V and Cooley Rorkes Drift leading his string of capable steeds. Alongside competing, Jonty is a regular commentator and annually hosts the celebrity talk stage at Burghley. Join him in the cookery theatre at 1pm on Friday and 3pm on Saturday – it is sure to be entertaining!
Sophie Grigson’s Cookery School
Sophie just loves passing on her knowledge of food and cooking, and spreading the pleasure that creating great meals brings. Her springboard was a youthful enthusiasm for making fudge in a teaspoon over a Baby Belling somewhere in the back streets of Oxford. She’s come a long way since then, having written around 20 cookery books, including Spices, published in 2011 by Quadrille. Her latest TV series is Sophie Grigson in Jordan, for the Travel Channel. Her teaching style is fun, down-to-earth and informal. She hates ironing, liquorice and margarine. Sophie will be cooking spiced sweetcorn fritters with roasted cherry tomatoes and thyme as well as an Italian Chicken Salad!
Matthew Beardshall from Wild Garlic, Nailsworth
Chef Patron Matthew Beardshall chooses the very best produce from the south west to produce mouth-watering seasonal menus. Here at Blenheim Palace, Matthew will be demonstrating spiced Falafel, Hummus, Pomegranate, Labeneh, with an orange and hazelnut dukkah. In addition a watermelon granite, watermelon, feta, black olive and mint salad.
Nick Pullen from Wild Thyme, Chipping Norton
Located within the delightful Cotswold market town of Chipping Norton, Wild Thyme offers exciting modern British food and relaxed friendly service. Complemented by three stylish rooms this is a special place to enjoy great food and wine with family and friends, escape for a night or two, or stay a little longer and enjoy some of the wonderful surrounding countryside and many attractions. Head Chef Nick Pullen will be demonstrating his signature dish here at the horse trials.
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