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Cooking demos

FLAG DEMO TENT:

10.00–10.50: Neil Davies (Dylans)

Neil was born and raised in Menai Bridge but moved to Cardiff for University. He decided that cooking was his passion and began training as a chef. He has worked in various styles of restaurants, most notably Park Plaza Cardiff hotel under under Ifan Dunn and Mark Freeman (previous AA Welsh chef of the year winners). After a brief stint at the two Michelin starred hotel The Vineyard at Stockcross he returned to Anglesey and was offered a role as sous chef at the White Eagle.He is currently head of kitchen at Dylan’s Restaurant and enjoys working with local producers to utilise the host of ingredients that are on our doorstep for menus.

11.00-11.50: Robbie Worgan (The Black Lion)

Robbie Worgan is the sous chef at the Black Lion, a country dining pub that sources as much local produce as possible as well as Hereford beef from the family farm. They have also started growing their own vegetables in a local walled garden. They have also won a Taste and Talent award for their use of local produce.

12.00-12.50: Denise Baker McLean (Moel Faban Suppers)

Denise returned to the world of catering after being made redundant from her university job in 2009. She initially established Moel Faban Supper Club in her living room as something fun to do while looking for a job, but it quickly evolved into a full time business as demand grew for her earthy, down to earth cooking. Using primarily local, seasonal produce she has forged a strong reputation for good food made with love.

BREAK

13.15-14.05pm: Steve Stevens (Sosban)

14.15-15.05: Hefin Roberts (Ye Olde Bulls Head)

15.15-16.05: Brian Hanson (Coleg Llandrillo)

 

CYWAIN/WAITROSE DEMO TENT:

10.15-11.00: Rowan Clark and Coleg Menai students

11.15-11.45: Ioan Krinjen

Ioan is a 13 year old pupil of Ysgol David Hughes. He likes to play football, rugby and computer games. He wants to be a chef as he loves food and has ambition to be a michellin starred chef by the age of 21! He currently helps in the Marram Grass, Newborough.

12.15-13.00: Bryan Webb (Tyddyn Llan)

BREAK

13.30-14.15: Caroline Dawson (Cywain), with Wayne Jones (Mermaid Seafood)

14.30-15.15: Daniel ap Geraint (Blas)


Daniel ap Geraint is the owner & head chef of Blas in Hole in the Wall Street, Caernarfon. When Daniel was growing up he was always to be seen in the kitchen having been inspired by his grandmother’s cooking. Her original recipes dating back to the 1950′s can be seen hanging on the wall in Blas. Cooking was always a big part of his family life. Having worked in many award winning restaurants gaining valuable experience and learning from amazing chefs along the way, Dan opened Blas in April 2013 at the age of 27. His aim is to create a warm inviting dining experience which serves quality locally sourced contemporary cuisine in a relaxed and informal environment.

15.30-16.15: Simon Doyle (Harry’s Bistro)

Simon together with his partner Nia Roberts (soon to be Doyle) is the owner chef of Harrys Bistro at Henllys Hall in Beaumaris. Simon has learnt his craft at a number of quality restaurants including interestingly Jordon’s Seafood restaurant in Sydney, Australia. Before establishing Harrys excellent Anglesey reputation Simon was head chef at the Bulls Head Brasserie of Beaumaris.

 

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