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Food Festival SHOW PROGRAMME FOOD FESTIVAL Taste the best of the South East’s produce - heritage to modern day! 5-7 MAY 2018 FOOD FESTIVAL Welcome to the Museum’s Demonstrations & Displays: Food Festival 2018 • Experience a working Tudor • Land Settlement Association display kitchen (B2) with seasonal cooking (M7): chat to people involved in this This weekend you will find a wonderful choice of quality fare to sample and to buy demonstrations during the day… innovative project and watch their film from some of the south east’s best producers, plus free cookery demonstrations, sights, smells, smoke and all! (starts on the hour). talks, music and more! • Dairying demonstrations in Pendean • Find out about what the family would This year’s show highlights food production in south east England – heritage to farmhouse from the 17th century (R4). have eaten in the 18th century Tindalls modern day – with a host of fascinating demonstrations taking place in our collection household (R3). of rescued rural homes, watermill and Tudor kitchen. Take time to explore our • ‘Eat yourself well’ (M2): medieval beautiful 40-acre site and meet the traditional farm animals too. See the map in the wisdom about food, health and • Chat to the blacksmiths working in the centre pages for locations. medicine. Please do not try at home! Victorian smithy (C11). Please note that all activities and timings are subject to change. • Find out about two new exhibits under • Farming implements & machinery: see construction – a bakehouse and dairy vintage tractors along Gonville Drive - at 11.30am and 2pm daily. Meet (approaching S10), find the Museum’s What’s On outside the thatched dairy (C17). threshing drum in the Hay Barn from (Numbers in brackets are map references – see the centre pages) Ockley (S5) – this will be working at our • Meet the millers at the working Autumn Countryside Show, 6-7 October Cookery Theatre: take your place in the watermill from Lurgashall (C9). stunning Downland Gridshell building 2018. • Talk with the gardening team in our (D1) for free cookery demonstrations • Farming artefacts display: see the six historic gardens: Bayleaf Tudor throughout the weekend – see pages 6 - 7 display in Redvins Yard (S7) and the Farmstead (B1), Pendean Farmhouse for themes and timings. Vehicle & Implement Gallery (C16). (R5), Poplar Cottage (R2), Whittaker’s Stalls: visit fantastic stalls featuring tasty Cottages (V1), House from Walderton • Talk to the Chichester Beekeepers – produce and country crafts from in and (M5) and the Toll House (M6). a dynamic and enthusiastic Division around the south east. of the West Sussex Beekeepers’ Tasty talks: head to Court Barn (C13) for Association (M7). a fascinating programme of information talks on food and drink – see page 7 for topics and timings. Culinary history demonstrations: explore our collection of historic homes to see what’s cooking (and brewing!) at this time of year. Meet the millers at the working watermill, see what’s cooking in the Tudor kitchen, hear about traditional dairying, learn about medieval health and much more! See page 3 for topics and locations. 2 3 FOOD FESTIVAL Family Activities: Introducing the Cookery Theatre Chefs • Fun Food Academy – Children’s Cookery School (C2): the team is cooking up tasty We have an amazing array of chefs from local pubs and restaurants demonstrating their treats, where kids can get stuck into delicious homemade baking. Don’t miss out – skills in our Cookery Theatre, which is located in the Downland Gridshell Building (D1). fresh, healthy and always delicious, come and join the foodie fun! • Maypole dancing: join in with seasonal dancing and music, taught and accompanied Gill Meller River Cottage Michael di Bella The Dean Inn by Llunic, next to Whittaker’s Cottages (V1). Gill is a chef, food writer, author, food stylist and Michael is the Head Chef at the Dean Inn, he won cookery teacher who has been a part of the River the National HIT Masterchef award in 2016 and • Meet knucker the dragon: head to the woods and discover our children’s play area Cottage team for 11 years. Gill teaches at the was a finalist for the Pub Chef of the Year 2018 (near D4). River Cottage Cookery School; his food is humble award. Michael takes pride in sourcing his food as and un-showy, yet inspiring, spell-bindingly locally as he can, with the ultimate goal of growing beautiful, and truly delicious. Gill will be holding all of his herbs and vegetables on site. Make the Most of Your Visit: one-hour cookery demonstrations in the Cookery Theatre on Saturday and Sunday. Simon Goodman Duke of Cumberland • Explore! The Museum is home to a collection of more than 50 rescued historic rural Every year, The Good Food Guide team award Giles Thompson Earl of March buildings from across south east England. Open the map in the centre pages for ‘Editors’ choice Awards’ to eateries who they details. Giles moved to Danesfield House, feel deserve the highest recognition. In 2012 Buckinghamshire, as Executive Chef in 1996 The Duke won this prestigious award! Simon • Refreshments: enjoy a delicious variety of local produce from stalls around the where he achieved two AA rosettes and an Goodman, head chef and owner of the Duke of Museum, plus refresh with tea, coffee and homemade cakes in the Gridshell (D1) or RAC restaurant award almost immediately for Cumberland, was named UK Pub Chef of the Year classical cuisine with a contemporary twist. He 2010, he was also named winner of the ‘roast’ visit the Museum’s café in our visitor centre (A3) – our café is dog-friendly. joined the Ritz as Executive Chef in 1997 where category. • Join as an Annual Member: join as a member and come back as many times as you he combined traditional and modern styles to present dishes that fulfilled the customer’s William Jack The Richmond Arms like for a whole year! Join in the membership hut next to the overflow car park and highest expectations. Giles subsequently took William Jack has owned the Richmond Arms in your membership fee will be reduced by the amount you have paid for admission. It’s over The Earl of March in Lavant in July 2007. West Ashling for four and a half years with his great value for money! Look out for the Annual Membership flag. wife Emma. Previously he was a personal chef Hilary Knight Sussex Food Network to Formula One driver Jacques Villeneuve, which • Volunteering: if you can spare a few hours each month, come and volunteer here at Having had a career in product development, gave him the opportunity to travel all over Europe the Museum! We have a whole host of opportunities – talk to our friendly team in the recipe book writing and editing and more recently exposing him to different cultures and ingredients. information tent (near S1) for details or visit www.wealddown.co.uk/volunteer. with small artisan Sussex producers to help bring He opened the doors of the Richmond Arms in their products to market, Hilary is a ‘Foodie’ January 2011. In 2013 he opened up his pizza through and through. restaurant called ‘WoodFired’ the concept won Business Innovation of the Year in the PMA’s Jean de Rien The Dining Room Top 50 Gastropub Awards 2015. He has won a The UK’s only singing chef, who has been cooking number of awards, including best new entry in the for over 30 years, winning awards and accolades Good Food Guide’s Editors’ Awards 2014. with his other businesses Vice Puddings, Not So Secret Suppers and Sundowners. Jean has a passion for good food – he champions quality local food production, sitting on the executive of the Worthing Adur Chamber of Commerce Industry and regularly organising events to showcase what’s on offer from Worthing and the local area. 4 5 FOOD FESTIVAL FOOD FESTIVAL Cookery Theatre Timetable Our Master of Ceremonies in the Cookery Theatre this weekend is Hilary Knight of the Tasty Talks Sussex Food Network. In Court Barn Saturday 5 May Sunday 6 May Monday 7 May Saturday 5 May • 11.30am Traditional dairying with 11.30am Giles Thompson, Earl of March 11.30am William Jack, The Richmond Arms 11.30am Giles Thompson, Earl of March Cathy Guilder Giles will be cooking: William will be cooking: Giles will be cooking: • 12.30pm Deer Butchery with Dominic Strutt • Barfoot’s Asparagus from Lagness • Wildweed pie - containing lots of foraged weeds • Barfoot’s asparagus from Lagness • 1.30pm Are all gins created equal? With • “Something Fishy” from the Witterings • Roast Chidham cauliflower with wild garlic • “Something Fishy” from the Witterings Thomas Martin-Wells • Runcton strawberries and rhubarb from Runcton masala • Runcton strawberries and rhubarb from • 2.30pm English wine and food pairing with Farm Shop Runcton Farm Shop Simon Hawkins 12.30pm Jean de Rien, The Dining Room • 3.30pm Food of the Country worker in the 12.30pm Simon Goodman, Duke of Cumberland Jean will be cooking: 12.30pm William Jack, The Richmond Arms 19th Century with Jon Roberts Simon will be cooking: • Pan-fried fillet of mullet, with a tomato and William will be cooking: • Fillet of south coast seabass, Jersey Royals, cream sauce and a “risotto” of faro di cocco • Wildweed pie - containing lots of lightly roasted Nutbourne heritage tomato and (locally caught fish, Nutbourne tomatoes and foraged weeds Sunday 6 May Selsey crab, with garlic pesto local cream) • Roast Chidham cauliflower with wild • 11.00am Historic brewing with Jez Smith • Biscuit crumb, poached rhubarb and Italian garlic masala • 12.00pm Traditional dairying with 1.30pm Michael di Bella, The Dean Inn meringue (local eggs and cream and West Cathy Guilder
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