Cheese & Wine Cookery Theatre
Coordinated and hosted by Chef Valentina Harris
Southbank Centre Square
Belvedere Road
SE1 8XX
Workshops, demonstrations, tutored tastings and talks
All the events below took place in a covered marquee. All workshops involved hands-on cooking.
Take part in a hands-on workshops, watch chefs demonstrating recipes using chocolate and tutored talks and tastings from our Festival Exhibitors.
Venue:
The Cookery Theatre
Southbank Centre Square
Belvedere Road
All events are ticketed
See below for full timetable from Spring 2013.
Autumn timetable coming soon!
New Hands-on Workshops
Soon to be confirmed for Autumn 2013! The Cheese & Wine Cookery Theatre offers a range of fantastic hands-on workshops hosted by top chefs. Why not join the experts and learn how to make some fabulous goodies? All of which you’ll get to keep to take home.
Hands-on workshops are ticketed, paid-for events with limited spaces. Watch this space for updates to the schedule.
See below for more information
Friday 26th April 2013
12:00-14:00
Hands-on workshop with Rachel de Thample of Abel and Cole: Stilton with everything!
London-based Abel and Cole has been at the forefront of the veg box concept for over 20 years, and while the box contents have broadened to include ready-meals and more, the basics are the same: work directly with the producers to ensure sustainability, renewability, ethically-raised livestock and fair trade. Author and food writer, Rachel de Thample spearheads food production at Abel and Cole. You’ll make a Stilton-themed course starting with a gorgeous (but easy and quick) blue cheese soda-bread, a delicious blue cheese salad dressing and possibly something sweet – all recipes will also feature London-grown seasonal fruit, vegetables, herbs and spices.
14:30-16:30
Hands-on workshop with Valentina Harris of La Cucina Valentina: Pasta, Bread and Cheese
The incomparable renowned chef and author Valentina Harris teaches group classes at a number of Cookery Schools, as well as taking classes to various venues in Italy and France as part of La Cucina Valentina. Here’s an opportunity to experience a mini class with her as she teaches you how to make pasta alla quattro formaggi and a quick and easy, savoury, cheesy foccacia bread.
17:00-17:45
Cheese tasting with Comté Cheese: The Four Ages of Comté by Florent Gacon
For over 1000 years Comté cheese has been produced in the Jura Massif in eastern France. Under strict AOC rules, only two breeds of cattle from within an 8-mile radius are permitted to provide the raw milk that becomes this cheese that is beloved by chefs around the world for its melting qualities. Cheese expert, and partner in The French Comté, Florent Gacon will guide you through tastings of 12-,18-,24- and 36-month aged Comté and pair these with wines from the Jura.
18:00-18:45
Cooking demonstration with Trine Hahnemann: Danish crispbreads, cheeses and jam
Author of The Scandinavian Cookbook, Trine has been a professional chef since the 1990’s and loves to share her passion for Danish food. A firm believer in healthy, home-cooked food, her catering company feeds 3500 hungry workers daily in corporate canteens using at least 50% organic ingredients. She will make rye crispbread, spelt breadsticks and share a taste of Danish cheeses with home-made jam.
19:00-20:00
The daily quiz supported by Grana Padano and hosted by Valentina Harris
Think you know about cheese? Test your foodie creds in this fun, informal and informative quiz. Prizes kindly provided by Grana Padano.
Free to attend.
Saturday 27th April 2013
11:00-13:00
Hands-on workshop with Ghalid Assyb from A Pimlico Table: Mascarpone grissini and Gorgonzola rice salad
Play with the yin and yang of salty and sweet: learn how to make grissini dough from scratch and then serve with two sauces – chocolate and caramel. Then prepare a rice, pomegranate and gorgonzola salad. Originally from Marrakech, Ghalid moved to London after studying Patisserie in France. He has worked at Ottolenghi where he excelled in recipe development, and, as well as teaching cookery courses in numerous schools, is the house chef with A Pimlico Table.
Also, as a bonus, taste the wines of Castello delle Regine with owner Livia Collantonio. This estate in Umbria has undergone significant renovation and now, within its 1000 acres, houses agriturismo accommodations, hunting lodges, olive groves, raises Chianina beef and produces award-winning wines from 200 acres of vineyards.
13:30-14:30
Demonstration of cheesemaking with Michaela Allen of Norbury Park Farm Cheese
Michaela and Neil Allen have Surrey’s only cheese dairy at the foot of Box Hill. They make a distinctive flavoured cheese called Norbury Blue, from raw milk from their herd of Friesians. Michaela will guide you through the cheese making process and you’ll taste the final product.
15:00-15:45
Cookery demonstration with David Mendes of Baking Dreams Together: Croissants, Cheese and Red Wine
David Mendes started his career making cakes and desserts at two Tel Aviv hotels, before moving to London with only £300 in his pocket. He has worked in the capitals’ best restaurants, including The Square, Zuma and Roka. He now runs his own company, Baking Dreams Together which, as the name implies, offers courses on baking. The diverse culinary influences of his mixed background – an Egyptian mother and an Israeli-Spanish father – inform the original flavours of his pastry and desserts.
He will share his secrets of how to create light, flaky croissants, then pair the end result with cheese and red wine.
16:00 – 16:45
Tutored tasting with Patricia Michelson of La Fromagerie: Regional UK Cheeses & Organic Micro Beer
One could call Patricia the Queen of retailing artisanal cheeses from small suppliers, certainly she is a part of the resurgence of interest in the same over the past 20 years. Directly sourced from farmhouses and artisan producers, cheeses are delivered directly to La Fromagerie where they are then carefully aged to peak condition by their experienced affineurs. It’s no surprise that Patricia supplies many of Britain’s finest restaurants, and is a favourite source for first class chefs.
Patricia will talk of the new style of cheesemaking across the UK and will showcase some new cheeses by Alex James and various other young British cheesemakers, which will be paired with a selection of organic micro beers.
17:00 – 17:45
Cheese and beer pairing and tasting with brewer Rod Jones of Meantime Brewery
Originally located within minutes of the Greenwich Meridian, Meantime Brewery is still located close by and is one of London’s few home-grown craft brewers. Time is key when making beer – and cheese – so of course they make good partners.
Discover some new and exciting combinations with brewer Rod Jones.
18:00 – 18:45
Tutored wine tasting with Judith Burns presenting The Wines of Croatia
Croatia is fast becoming the next ‘must go’ European tourist destination. The heart-shaped region of Istria lies across the top of the Adriatic just a few hours from Venice and is one of Croatia’s three principle winegrowing areas. Known for its Mediterranean climate, blue seas and skies, and rich Roman heritage, Istria is also famed for its spectacular cuisine – think of white truffles, greenest olive oils, Adriatic fish, seafood and game – and of course wonderful wines that match this superb gastronomy.
Pacta Connect Director, Judith will lead a tasting of the local varieties such as white Malvasia and red Teran, paired with some simple cichhetti.
19:00 – 20:00
The daily quiz supported by Grana Padano and hosted by Valentina Harris
Think you know about cheese? Test your foodie creds in this fun, informal and informative quiz. Prizes kindly provided by Grana Padano.
Free to attend.
Sunday 28th April 2013
11:00-13.00
Hands-on workshop with David Muniz of Outsider Tart: The Ultimate Cheesecake
David Lesniak and David Muniz founded Outsider Tart, an authentic American bakeshop and cafe based in Chiswick when they despaired of finding their favourite munchies in London. It is now the holy grail of supersized cookies and brownies, and many an expat American makes the pilgrimage west for a taste of home. Their message is simple: relax, have fun, learn a trick or two and you’ll emerge from the oven triumphant!
David M will show you how to make a classic American cheesecake from their fabulous book: Baked in America. And, while the cakes are baking, sharpen your wits with the daily quiz – David and host, Valentina Harris, will quiz you on your foodie knowledge for prizes!
13:30-15.30
Hands-on workshop with Romy Gill of Romy’s Kitchen: Cooking with Paneer. To include wine pairings with Robert McIntosh.
Romy Gill is a chef, businesswoman, writer, wife, mother and marathon runner and is passionate about good health. Being fanatical about healthy Indian cookery led her to produce her own range of sauces which she sells online and at markets in the north Somerset area. Now in the final throes of opening her new cookery school and restaurant in Thornbury, near Bath, Romy will take time-out to teach you to make the classic Indian soft cheese, Paneer.
You will then prepare two recipes with this versatile ingredient.
Romy will be joined by wine expert Robert McIntosh who will talk about pairing wines with Indian flavours and share some favourites.
16:00-16.45
Tutored Tasting with Tim Atkin MW and Eric Charriaux Cheese Expert: Alsace Wines and La Cave à Fromage Cheese
Tim Atkin MW is one of an elite group of British Masters of Wine and an award-winning wine journalist. In addition to his writing, he also appears regularly on BBC One’s Saturday Kitchen, judges international competitions and runs wine courses in London. Tim will be joined by Cheese expert Eric Charriaux from La Cave à Fromage for a masterclass in cheese and wine pairing. Taste six exquisite wines from Alsace paired with six equally spectacular cheeses.
17:15-18:00
Tutored tasting with Patricia Michelson of La Fromagerie: French vs. Italian Cheeses & Wines
One could call Patricia the Queen of retailing artisanal cheeses from small suppliers, certainly she is a part of the resurgence of interest in the same over the past 20 years. Directly sourced from farmhouses and artisan producers, cheeses are delivered directly to La Fromagerie where they are then carefully aged to peak condition by their experienced affineurs. It’s no surprise that Patricia supplies many of Britain’s finest restaurants, and is a favourite source for first class chefs.
Patricia will guide a comparative tasting of French and Italian cheeses & wines, which will include tastings of a broad range of cheeses including goat, hard & blue cheeses with white & red wines.
