We are very excited to have such a great line up of talented chefs that we want you to be able to see them all!

Our ticket will allow you entry to ALL the chef demonstrations throughout the day! For only £5.00 you can get to see all chef demo’s throughout the day.

Please be aware that it is first come first serve as there are only 150 spaces available to each chef demo, so make sure you arrive 10 -15 minutes early to secure your space and grab a drink from our drinks zone.


Full Chef Schedule for the day:

11am         – Christine Wallace

12pm         – Nick and Andrew

1pm           – Tom Clarke

2pm           – Jane Beedle

3pm           – Nick Galer

4pm           – Anneeka Ludhra

Christine Wallace | 11am

Having started her baking career at the age of just 6 Christine still has the same passion for great food and producing delicious and tempting bakes for everyone. Her favourite bake is still cake especially occasion cakes where her sugar art skills are put to good use. She is really excited to be involved in this year’s Goring and Streatley festival.

Nick Bennet & Andrew Scott | 12pm

“ For fans of ‘MasterChef The Professionals’ - You will be able to see Nick Bennett, Sous Chef from Sudbury House Restaurant 56, teaming up with his boss, Executive Head Chef Andrew Scott at 12.45 pm. Restaurant 56, located at Sudbury House Hotel in Farringdon was voted ëGastronomic Restaurant of the Year by the 2015 Oxfordshire Restaurant Awards, receiving 3 AA Rosettes in 2015 for their outstanding food. Both chefs are continually pushing the boundaries of culinary excellence so come along and learn some tips on how to create your own fine dining experience. Andrew Scott has spent his entire career in award winning kitchens, training initially at Lords of the Manor and LíEnclume before joining Mallory Court, where he became Head Chef in 2010. Nick Bennett narrowly lost out in the final of ‘MasterChef The Professionals’ shown on BBC2 and judge Marcus Wareing said he was so impressed by Nick’s dessert that he would gladly employ him as a pastry chef

Tom Clarke | 1pm


Tom Clarke took over the helm in the Michelin starred kitchen at L'Ortolan in January 2015. Up until then he had been Acting Head Chef for over a year working closely with Alan Murchison. Tom’s passion for cooking began in his early years while he was growing up in Essex. He cooked at home for the family and went on to study catering at Colchester Institute. During his time there he had the opportunity to work in the kitchens at Buckingham Palace and Windsor Castle.

Jane Beedle | 2pm

A Garden Designer by trade to being one of the finalists from last year’s Great British Bake Off off! Baking has been in the Beedle Blood for years, as Jane’s grandfather used to own a bakery in Hasting’s. We are very excited to have Jane in our demonstration kitchen this year!

Nick Galer

Nick Galer | 3pm

The Miller of Mansfield

Nick fell in love with the kitchen atmosphere during his time in the French Alps working ski seasons. He began to experiment with food whilst also fulfilling a passion for snowboarding. Nick & Mary then ran the Fleur de Lys pub in Dorchester on Thames, followed by The Goose at Britwell Salome (now the Red Lion). Nick then worked in Bray for The Fat Duck Group, and opened The Crown at Bray for Heston in 2010 as Head Chef. It has always been an underlying dream to operate their own place and after searching for over 4 years for the right opportunity, Mary and Nick want to provide everything that good hospitality should be in a friendly environment. It has always been an underlying dream to operate their own place and after searching for over 4 years for the right opportunity, The food at The Miller of Mansfield reflects Nick’s love for simple but elegant food prepared with care but giving ultimate respect to the raw product.Nick, Mary and the team at The Miller of Mansfield have also recently been awarded the 2016 Good Food Guide Readers’ Restaurant of the Year

Anneeka Ludhra | 4pm


How can we cook Indian meals just as delicious as a dadima (grandmother) would for her family? What are the culinary secrets and magic of a grandmother's food? And how can we use that wisdom in our own kitchen to enhance our busy, fast-paced lives? These are questions which inspired Anneeka’s debut memoir-cookbook. Her passion for Indian home-cooking stems from early childhood, when she lived within an extended family. Born and raised in West London, she connect the food of her Punjabi heritage with fond memories of her grandmother’s cooking and food stories. Being a home-cook, she has learnt everything from my two grandmothers and mother - experienced cooks who never measure their ingredients and are natural feeders. Her cooking style is instinctive, relaxed and not formal or fancy! Through travelling and living abroad as part of her degree in languages, she learnt to better appreciate how good food connects people of all generations and cultures, and wanted to celebrate that. So, although dadima’s literally translates as ‘grandmother’s’, the brand was born from a wider appreciation for grandparents all around the world. It’s been a real privilege to share her writing and culinary journey on BBC Radio, through cookery demos (including Padstow Christmas Festival) and in local schools and community events. Anneeka currently live in Berkshire with her family, and she is really excited to share how she cooks her favourite dishes at home. Anneeka hopes you’ll enjoy watching and tasting!
Dadima’s: Celebrating Grandmother’s Wisdom Through Indian Cooking is available online via Amazon, Waterstones and Foyles.

Hillary Scott

Chef Demonstration Compere

Hilary Scott is a former national and local journalist with a special interest in food. She worked as a food sub-editor on Woman magazine where she learned how to style food for photography as well as writing for numerous publications.
Her food monthly magazine published by Trinity Mirror won UK Regional Supplement of the Year after just six issues.
Hilary has reviewed food for publications for more than 30 years and along the way has cooked in many kitchens including Michelin-starred ones.
She has been a festival compere for several years introducing celebrity chefs on stage and talking through their dishes and she’s judged many cookery competitions.

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