In the demonstration kitchen, we bring together, six of the best local chefs to show you how to cook a variety of local seafood at home.
From mussels to crab, sea bass to foraged razor clams and samphire there will be a bit of everything to whet your appetite.
First up is Rob Alexander. Rob is head chef at the newly refurbished The Black Lion in Llanfaethlu. With Leigh and Mari now in charge, this long derelict pub has taken on a new lease of life with a menu that focuses firmly on using the best Anglesey produce.
Next on the stage is multi award winning Aled Williams. Head Chef of Cennin and Café Moo Baa Oinc in Beaumaris. Aled is passionate about local produce and his innovative and exciting menu’s showcase the best local and seasonal ingredients that Anglesey and North Wales have to offer. All of the pedigree Welsh Black Beef and Welsh Lamb used in the restaurant comes straight from their own farm on Anglesey.
Neil Davies was brought up in Menai Bridge but headed to Cardiff for the bulk of his culinary training. After returning to the area he has lead the kitchen at Dylan’s restaurant since their opening last June. Utilising the host of seafood that Anglesey and North Wales have to offer, from lobster to mussels, and even whelks! Neil works closely with a range of local suppliers to produce a menu that caters to all tastes and is proud to be a part of the expanding food culture on Anglesey.
Bryan Webb is head chef and co-owner of Tyddyn Llan in Llandrillo, Corwen. With Bryan’s innovation and skill Tyddyn LLan is now considered to be one of Wales’ finest restaurants, with a high rating in the 2013 Good Food Guide, a Michelin Star, and former ‘True Taste North Wales’ Restaurant of the Year. They are committed to using only the highest quality seasonal ingredients, many of which arrive daily from their local network of suppliers. Meat and game come from local estates through our vigilant butcher, and the majority of fish direct from the Welsh coastline.
Rowan Clark & students from Coleg Menai, part of Grŵp Llandrillo Menai will be taking the stage to show you more ways to cook our fabulous local mussels. Students are experienced, level 3 NVQ diploma professional cookery students from the work based learning team and they all work in local establishments. Rowan is the team leader for hospitality.
We finish the day with a dual demonstration from Denise Baker-McClearn & Matt White. Denise runs Moel Faban Suppers, a private catering company that for all events from small bespoke dinners, canapé receptions and parties to weddings and festivals. Using high quality, local, seasonal produce sourcing from the best of Anglesey and Gwynedd she has built a strong reputation for quality. She was recently a finalist in the Network She business awards in the New Business category; and won the Welsh heats of Britain’s Best Dish. Denise also writes a successful food blog and contributes as a freelance food writer.
Demo tent timetable
10.30am Rob Alexander from The Black Lion cooks razor clams
11.30am Aled Williams from Cennin cooks crab
12.30pm Neil Davis from Dylan’s cooks drunken mussels
LUNCH BREAK
1.15pm Coleg Menai demonstrate two other ways to cook mussels
2.15pm Bryan Webb of Tyddyn Llan demonstrates various local seafood dishes
3.15pm Anglesey fishmonger Matt White will give a demonstration on how to fillet turbot and sea bass, and then Denise Baker-McClearn will show you how to hot smoke, and pan fry fish at home.