Cookery Theatre
Pick up some top tips from the talented local chefs, watch them create some spectacular dishes from the Cookery Theatre, sponsored by Sound Seafood, which will be located at West Pier (by the Mayflower Steps).
Sound Seafood are a family-run fishing company based on the shores of Plymouth Sound, who have been catching and processing fish for four generations. Take a look at one of their fishing vessels moored up by Quay Square.
Big thank you to the brilliant students from City College Plymouth who work tirelessly behind the scenes of the Cookery Theatre.
Cookery Theatre Programme
Saturday 16 September
10.15am – Jacques Marchal
10.45am – Kirk Gosden, Rockfish Plymouth
11.30am – Richard Farleigh, City College Plymouth
12.15pm – Christopher Sandham, University of Plymouth
1pm – Kit, Horn of Plenty
1.45pm – Adrian Bartlett, Director PFSA
2.30pm – Duncan Lucas, Fish Filleting
3.15pm – Suphawadee Kaden, Supha’s Street Food Emporium
4pm – Emily Angell, Squid Dissection, Ocean Conservation Trust
Sunday 17 September
10.15am – Jacques Marchal & Chris Penk
10.45am – Josh & Beth Pillar, Sound Seafood with Chris Penk
11.30am – Andy Nunn, City College Plymouth
12.15pm – JP Fairchild, The Treasury
1pm – Duncan Lucas, Fish Filleting
1.45pm – Adrian Bartlett, Director PFSA
2.30pm – Alexandra King, The Hook & Line
3.15pm – Jason Bruce, The Boathouse Cafe
4pm – Fish Auction, Ben Squire, fish from Plymouth Trawler Agents
Whilst watching the demonstrations you will be able to enjoy some light refreshments from the Festival’s Official Bar, Ventons Devon Cyder, which will also be located at West Pier alongside the Cookery Theatre
Ventons Devon Cyder is multi award winning Real Devon Cyder, made with the highest quality Cyder Apples from East Devon Orchards. Wild yeast fermentations and traditional methods of production. Savour the flavour from one of Devon’s finest apple beverages.
About the chefs
One of the best colleges for Hospitality and Professional Cookery in the UK. When you study with us, you not only work with our award-winning team, but you also get real-life experience by learning in our incredible industry-standard kitchens and restaurant.
We hold People 1st Centre of Excellence Awards in Patisserie, Seafood and Food service and our Cloisters training restaurant holds the prestigious Highly Commended AA College Rosette.
Our modern facilities, professional tutors, and strong links with local producers make the perfect recipe that will ensure an exciting career in the Hospitality industry.
Christopher Sandham, University of Plymouth
Oversee 12 food and drink outlets in and around campus, from coffee shops, cafes with artisan bakes, fresh deli sandwiches, hand-stretched pizzas, Asian inspired cuisine, traditional comfort foods and a cafe with a vegan vegetarian only offer. Also our hospitality and events, catering internally and externally. We support our onsite nursery with healthy balanced and nutritious meals.
Best known in Plymouth for Chez Nous, the fine-dining restaurant in Frankfort Gate he ran with his wife Suzanne from 1980 to 2003. When they gained a Michelin Star in 1987, they were one of only 33 restaurants in the whole of the UK with that prestigious award. Now Jacques concentrates on his outside catering business, acts as a consultant for several food related businesses and champions awareness of good nutrition in schools.
As a young chef I trained for two years at City College Plymouth. Towards the end of my second year I started in my first kitchen working in a hotel. Moving to work in Marco Pierre White Steakhouse as part of the opening team. Most of my training and skills I have self-taught and learnt from books or chefs that I’ve met throughout the years. I have always had a passion for seafood particularly when I started working at The Boathouse. I am always looking to learn and greater my knowledge of seafood and would love to educate others on the beautiful array of fresh fish and seafood that Plymouth has to offer. Having our own fishing boats at the Boathouse, has been an incredible eye opener to the fresh produce we have right on our doorstep.
30 years old, chef since the age of 15 from Manchester. Focused my career on cooking fresh and local food from all different cultures. I have worked in Rosette restaurants to pubs and bars, and have a wide selection of experience.
Adrian Bartlett, Director PFSA
Adrian began fishing in 1986, starting as a deckhand then working his way up to skipper on crabbing boats or potters. Adrian has fished for Edible brown crabs, native lobster and other shellfish all around the UK coast but mainly built his crabbing career in the English Channel in the tidal waters North of Alderney (Channel Islands). After working in the industry for 28 years and being passionate about the UK Seafish Industry, he took the opportunity to share his knowledge and passion with the UK public and chefs though Crabstock, demonstrating how good UK Shellfish is to eat and how easy it is to prepare. Adrian is also vice chair of Fishing into the Future, delivers health and safety and safety awareness training, is an associate Marine lecturer South Devon College and a Director of Ecomotus which offers an innovative solution to helping to reduce carbon emissions and deliver fuel efficiencies for fishing vessels.
Emily Angell, Ocean Conservation Trust
Emily is an Ocean Discovery Ranger at the National Marine Aquarium. Alongside the rest of the Ocean Advocacy and Engagement team, Emily is a voice for the Ocean, educating both the public and school groups on the wonders of the big blue, and what we can all do to help it.
Alexandra King, The Hook & Line
Alex joined The Hook & Line in 2021 and has recently taken over the position of Head Chef. Alex honed her chewing skills by working in Looe and then moving to Plymouth.
Kirk Gosden, Rockfish Plymouth
Kirk Gosden was born in Southampton and from a young age decided to be a cook. He has now been in hospitality for 40 years, and worked all around the world including Europe, USA & the Caribbean. After a very successful career in Restaurants & Hotels, he then went on to own & operate two restaurants in the Caribbean for almost 15years . He returned to the UK 10 years ago and has been with Mitch Tonks & Rockfish ever since as the Chef Director. Kirk has a huge passion for cooking especially when it comes to Seafood so there is no better place for him to be in the UK than along the beautiful Southern English coastline and living close by to the Brixham Market.
Recipes
Pan-fried Mackerel with orange
Ingredients:
Four fillets of Mackerel
One orange peeled and separated into segments
Olive oil
Sea salt and black pepper
Chopped Coriander
Method:
Season the Mackerel fillets with the sea salt and black pepper.
Add olive oil and panfry for one minute, skin side down. Turn the filets over and add the orange segments and the juice. Let the juice reduce down a little.
Serve with chopped coriander.
Grilled Sardines
Ingredients:
Sea salt and black pepper
Paprika
Herbes de Provence
Lemon juice
Olive oil
Chopped flat parsley
Method:
Season the Sardines with the sea salt and black pepper, and a little paprika.
Grill the Sardines with some Herbes de Provence.
Once cooked, finish with some lemon juice, drizzle of olive oil and chopped flat parsley.
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