WILD ALASKA, The Field Kitchen Theatre
What’s cooking? The Game Fair’s largest ever cookery theatre, now consolidated with BASC Taste of Game to bring you an astonishing line-up of chefs, ideas and recipes along with expert advice, techniques and stories that will inspire you. Now sponsored by Alaskan Seafood, you can learn about food sources, sustainability and best practice and enjoy a class of wine whilst you are at it
Once again in association with our great friends at The Field magazine, the stage is set.
FEATURED CHEFS: Cyrus Todiwala OBE DL, Jose Souto, Mike Robinson, Rachel Green, Juanita Hennessy, Richard Hunt, Alun Williams & Scott Rea.
Cyrus Todiwala OBE DL
Cyrus Todiwala OBE DL is a restaurateur, author, educationist and popular media personality. Together with Pervin Todiwala, he runs three London restaurants: Café Spice Namaste, the longest standing recipient of a Michelin BIB Gourmand award, and home of the Parsee-inspired Khaadraas Club Dinners; Mr Todiwala’s Kitchen and The Park Café. In 2015, he opened the River Restaurant in Goa. He also has a line of hand-made pickles and an outdoor and private catering business. A recipient of an Education & Training CATEY, the hospitality industry Oscars, he is also a Fellow of the Craft Guild of Chefs, founding member of the Guild of Entrepreneurs and Ambassador of The Clink Charity. He founded the national competition, Zest Quest Asia, to nurture Asian culinary skills among homegrown’ British chefs. He cooked the first luncheon for HM The Queens Diamond Jubilee.
Richard, a true Devonian born and bred, has been at The Grand Hotel for 3 ½ Years, redeveloping the food offering, to ensure Hotel dining remains at the highest levels within Torbay. His career has taken many paths from Working for Formula 1 World Champion Nigel Mansell, for 5 years to working in kitchens within France and London. Having competed regionally and Nationally, Richard is now a culinary judge at the highest level, most recently assessing the Armed forces Cookery Salon at Sandown in Surrey. Richard is the Taste of game’s resident chef and travels to different locations around the country with the kitchen.
Mike started his career cooking as an apprentice in some of the best restaurants in the Savoie region of France. In 2005 Mike bought his first pub, which he still owns. The now legendary Pot Kiln near Newbury, where Mike’s ethos of sustainability quality and the use of wild food was developed. Mike controls the wild deer over 20,000 acres of private land in the area and supplies his restaurants with a sustainable quantity of amazing venison.
Rachel Green is an award-winning chef, food writer, food campaigner, and TV presenter. She has many strings to her apron, including Ambassador roles and recipe development for brands such as Yes Peas, The Traditional Farmfresh Turkey Association, Cole & Mason, Fresh Growers and UK Shallots.
Rachel Green is a farmer’s daughter from Lincolnshire and her family have farmed in the county for 14 generations. Rachel has cooked for Her Majesty the Queen and 800 guests at the Savoy Hotel, London, and her TV appearances include The One Show, Sunday Brunch and many more.
Jose studied at Westminster Kingsway College. After leaving college and doing a stint abroad in Puerto Banus Spain Jose worked as a Chef at the House of Commons (HOC) for over 11 years. While working at the Commons he also took the opportunity to work stages at some of London top establishments including Le Meridien, Mossimans, The Ritz, the Intercontinental Park Lane and The Savoy. In 2004 he wrote a training manual on Game for the trainee chefs at the HOC and due to this he was asked to give a lecture back at the college where he started. A year later Jose took up a lecturing post at Westminster Kingsway College one of most highly regarded Catering Colleges in the UK. Since then he has become one of the leading Game Chefs in the UK with knowledge of not only how to cook Game but also about its harvest and preparation.
Every year for the last 11 years Jose has conducted 2 “Game Seminars” during the Game season these are attended by many different people, from those with an interest in Game and the Countryside to Chefs and representatives from all areas of the food industry. Jose has worked extensively with many Game related Associations such as the Countryside Alliance and most recently with BASC where for the past 8 years Jose has developed their Taste of Game recipe leaflets which give the public an idea of how to cook and prepare Game.
In 2009 Jose and the college began working with ASIMI (The Alaska Seafood Marketing Institute) promoting wild sustainable seafood’s from Alaska.
In 2008 Jose started work on a book with Photographer Steve Lee this book took 8 years to complete. During this work the team visiting estates all over the country looking at the countryside and the deer that lived there. “Venison the Game Larder” covers all the aspects of Venison in the UK and includes all 6 species of Deer found in the wild. The book was launched at the CLA Game Fair 2015 and has received some fantastic reviews in many publications as well as Game celebrity Chef Mike Robinson and Rachel Green calling it “the definitive book on venison” and “The Bible of Venison”. In 2016 “Venison The Game Larder” has been shortlisted for “The British Food award” in The Guild Of Food Writers awards and later on that year it won the category of “best Photography in a cook book in UK” at the Gourmand world book awards. Jose and his long time Photographer friend Steve Lee are currently working on their second book Feathers the Game larder covering all the Game birds in the UK to be released at The Game Fair in 2018.
Alyn opened his eponymous restaurant, ‘Alyn Williams at The Westbury’ in 2011. Priot to that he worked with some of the biggest names in the business, including Gordon Ramsey and Marcus Wareing for whom he was head chef at his two Michelin star establishment. His interest in responsible food sourcing has led to a partnership with Alaska Seafood to promote sustainable fish and seafood.
Simon Whitehead and Scott Rea are The Catcher and the Rea. They have combined their talents from the world of rabbiting and the Scott Rea Project YouTube channel to explore the intricate and delicate relationship we have with the wild rabbit. The provenance of Simon’s harvested rabbits is unquestionable, and as Scott will demonstrate, his real food for real people philosophy illustrates just how easy rabbit is to prepare, cook and enjoy.
Juanita continues to be a nationwide favourite home-cook turned chef after reaching the final of MasterChef in 2016. She wowed the judges, and public, with her creative flair and love of local, seasonal ingredients.
Since then Juanita has focused on food full time and has built up a wealth of experience in private dining, recipe development, food writing, and teaching. She also continues to stay in the public eye with regular appearances and live cookery demonstrations at event and festivals. Under her pseudonym of The Game Girl she’s bringing her enthusiasm for game cookery to life. As part of this she is working with some very exciting organisations, including Taste of Game, to get game back into the everyday British kitchen.