Cookery Theatre

Sponsored by KSL Kitchens and Bathrooms Sudbury, ICE and Neff Kitchens and run by Fun Kitchen

Tuesday 31st MayWednesday 1st June
0900Children's Cookery Workshop Fun Kitchen   0900

Children’s Cookery Workshop

Fun Kitchen  
1000Stuart Oliver Executive Chef Kesgrave HallPan fried stone bass, mussel veloute, cavolo nero, salty fingers and salt and vinegar”scraps”1000John Jackaman ICE

Rougham venison, coriander carrot, dauphinois potatoes, jus, 100% chocolate, Apple tatin, red onion tatin

1045Michael Bonaccorsi The Food Station

Asparagus Dingley Dell cured ham and eggs with parmigiana

and an asparagus and dingley dell coppa risotto
1045Lee Cooper Bedford Lodge, NewmarketTBC
1125Steve Angier

The Packhorse, Moulton

Torched and cured mackerel, raspberry vinegar1125Zac Deakin 1921, Bury St EdmundsTBC
1210Chris Lee and Danny Parker The Three Kings, FornhamFillet steak, beef fat Jersey Royals, vine tomatoes, king oyster mushroom & chimichurri1210Chris Lee and Vikki Tolfrey The Bildeston Crown

Pot roasted guinea fowl breast, bacon, dauphinoise potato, morels & chard

1255Zoe Clack & Jose Zapatero Greene KingTalk about beer and pairings1255Zoe Clack & Jose Zapatero Greene KingTalk about beer and pairings
1310Justin Kett The Fork, HadleighAsparagus, Pecorino, Peas, Risotto1310Rob Mace AdnamsTBC
1340Laurie Farm Omelette Challenge1340Laurie Farm Omelette challenge
1355Nick Claxton-Webb, Group Executive Chef AdnamsTBC1355Myles Craven Butt & Oyster, Pin Mill

Pan fried plaice fillets herb crushed new pots,  Samphire Prawn and caper butter

1400John Jackaman ICE

Thai green curry, Apple tatin & Red onion tatin


Greig Young

The Northgate, Bury St EdmundsBaked and crispy plaice with wild garlic and asparagus
1445Sam Sturman, Chef Patron

The Brewers Inn, Rattlesden

Suffolk lamb, spring vegetables, isle of wight tomato, wild garlic1445Alan Paton Stoke by Nayland Golf ClubA pork dish
1530Children's Cookery Workshop Fun Kitchen   1530Children’s Cookery Workshop Fun Kitchen