The popular food festival is taking place over the May Bank Holiday 26-28th of May 2018.
This year’s festival will see the likes of TV chef James Martin headline the event on the Saturday in the main demonstration theatre, he will be joined by further big names soon to be announced, however, this year’s event will see some of the best of our local chefs in the region take to the big stage over the weekend to show off to the crowds their culinary skills.
Craig Hadden & Lewis Kuciers head the talented, young kitchen team at The Black Bull Blidworth.
Alain Launey’s Restaurant – Proprietor of a wonderful contemporary restaurant in the heart of Sherwood Forest.
The two venues have won lots of praise and accolades locally as well as being selected to represent their region with a recipe in the ‘Great British Cook Book’ which went on sale in 2017.
The book which features 200 chefs from across the British Isles was published in Nottingham and has the likes of big industry names like; James Martin, Rachel Khoo, Simons Rimmer and even Nottinghams famous local butcher Johnny Pusztai who will also be demoing over the weekend in the BBQ area of the event. www.thegreatbritishcookbook.co.uk
Reserve your tickets now at www.greatfoodanddrinkfestivals.co.uk
Hadden and Kuciers
Craig Hadden & Lewis Kuciers head the talented, young kitchen team at The Black Bull Blidworth. Sited in the very centre of Nottinghamshire, The Black Bull has been serving food and drink since the seventeenth century but we are confident that the dining experience delivered by Lewis and Craig surpasses anything previous centuries have provided or aspired to. They seek out and use the highest quality, seasonal ingredients from local producers to develop dishes which combine flavours and textures that allow the quality of the produce and their skill to shine through. To ensure confidence in their supply chain Lewis & Craig work closely with free range and organic sole suppliers with in the small village as well as more recognised Nottinghamshire producers including award winning butcher Johnny Pusztai.
Both chefs trained for three years at Vision, West Nottinghamshire College and achieved Level 3 NVQ in Professional Cookery whilst gaining practical experience working part time at The Black Bull. Their academic studies complete, the pair went separate ways for a time, gaining Michelin star experience with a series of stages at acclaimed restaurants and gastro pubs across the country. In late summer of 2015 Hadden & Kuciers joined forces again at The Black Bull. Developing new creative forms of classic dishes, constantly adjusting the menu to get the very best from locally sourced produce and reflect the relentless development of their work. As The Black Bull heads into her 4th century of business, interest in the old coaching house has never been greater, due to imaginative finely prepared menus of Hadden & Kuciers.
Alain – Launay’s Restaurant
Alain is celebrating his 30th year in catering, starting as an apprentice on the south coast of Brittany and shortly after, broadening his horizons moving to the UK, working in the south and the Channel Islands. Alain and Alison took the plunge back in 2004 investing everything into a little restaurant in the heart of Sherwood Forest and so began the long process of transforming the rather tired restaurant into the contemporary fine dining establishment they are very proud of today. Keeping the menu seasonal (some ingredients coming from the kitchen garden) and inventive, Alain is always looking for and working on new ideas in the way the food is served, bringing a serious element to the fun part of the dining experience.
Launay’s breakfast dessert represents exactly that!