A fantastic selection of North East chefs will accompany Jean-Christophe Novelli in the demonstration kitchen at the Northumberland Hall during the food festival weekend.
And it won’t just be the professionals that will take to the stage.
The finalists of the Junior Chef of the Year competition, organised by Alnwick Rotary Club will also be showing off their skills.
Demonstrations will take place throughout Saturday and Sunday (timings, right, are subject to change
Jean-Christophe’s demonstrations will cost £2.50 per person with tickets available on the day at the stall.
All other demonstrations are free of charge.
Kirsty Cruickshank owns the last remaining fishmonger’s in Hexham. Her aim is to broaden people’s knowledge of fish and shellfish and give people more confidence in the kitchen. She runs informal knife skills and cookery masterclasses and also hosts fish supper evenings.
Karen Wilkin is from Swallowfish in Seahouses. The business is family-run and is the last 19th-century smokehouse in the village, dating back to 1843. Swallowfish is one of Rick Stein’s original food heroes. Karen is a ‘fishwife’ who wants to educate people on how to cook and enjoy all types of fish.
Bob Arora owns Sachins Indian Restaurant on Forth Banks in Newcastle. He will be demonstrating the fine art of Indian-style cuisine. His dishes are cooked in the traditional Punjabi style, using authentic methods.
David Kennedy is former North East Chef of the Year. He made his name at Newcastle’s Black Door restaurant, which has now morphed into the acclaimed David Kennedy’s Food Social at the Biscuit Factory in Newcastle, where he is executive chef.
In autumn last year, he opened David Kennedy at Vallum in the Tyne Valley where he is an advocate of local and seasonal produce.
Andrew Smith is a baker from Powburn. He was a founder member of Red Herring Worker’s Co-operative in Newcastle in 1987 and has been baking professionally ever since. He has taught a range of baking classes at colleges as well as running his own programmes. He specialises in baking bread using local and organic flour, natural leavens and sourdoughs.
Paul Tutleman is a naturopath and his assistant Jack is a nutritionist. Together they will talk through what your body and brain need to function properly and make you feel like a normal, vibrant human being with good health, longevity and enjoyment of life.
Simon Walsh is executive head chef of the 18th-century hotel and golf club, Close House Hotel, at Heddon on the Wall. He heads up the successful no 19 restaurant and the Argent D’Or restaurant in the main house. He is passionate about local produce and sources as many ingredients as he can within a 30-mile radius of the venue.
Paul Amer is head chef at the Marco Pierre White Restaurant at Hotel Indigo in Newcastle. He has worked alongside chefs such as Gordon Ramsey and Raymond Blanc and has an impressive resume which includes running his own restaurant.
There will also be a demonstration from a Service Chef at RAF Boulmer who will show how the Armed Forces are supported while on operation.