Top celebrity chefs nationwide have used our kitchens, ranging in size from our portable and versatile Mini up to our top of the range Bentley, all commenting on the amazing amount of workspace and easy to use accessible equipment.

From village halls to premier league football stadiums, we have the perfect kitchen solution at an affordable cost. Whatever or wherever your location is, count us in.

Delivered, installed and collected, manned or unmanned, the choice is yours.

Our kitchens are ‘Designed by a demonstration chef FOR demonstration chefs”.

We can even provide you with a Compere or Demonstration Chef, just in case you have a chef not turn up – it happens!

2012 is fast approaching and the festival planning is already under way. Venues being booked, fabulous food and drink producers are booking their spaces and event organisers are looking for their inspiring and entertaining celebrity chefs and cookery theatres for a fantastic showcase of all that’s great in food and drink.

Look no further, the search ends here for your chefs and cookery theatre hire. Click here for more information

www.nigelbrownchef.co.uk

The days of the LTC – lettuce, tomato and cucumber garnish – fell by the wayside long ago to the point I think we could almost class it as an iconic statement of the mid 70’s and early 80’s era. It’s now just a distant memory of the days spent garnishing a prawn cocktail or a steak during my basic catering training days in the skyscraping tower know to all as Hull College. RIP to the “LTC”.

After falling out of favour for many years, cooking and garnishing with flowers is back in and on trend once again. Flower cookery can be traced back to Roman times, and to the Chinese, Middle Eastern and Indian cultures. Edible flowers were especially popular in the Victorian era during Queen Victoria’s reign.

I’ve been using edible flowers and micro herbs for some time now so I feel it’s my responsibility to enlighten you all into a little knowledge on the different varieties of edible flowers and micro herbs.

The secret to success when using edible flowers is to keep the dish simple, don’t add too many other flavours that will over-power the delicate taste of the flower.

To all you “budding chefs and cooks”, edible flowers and micro herbs are trending now, so jump on the band wagon and take your gardening and cooking skills to a new level; this nearly lost art is back to stay.

Here are some of the more popular edible flowers and micro herbs for you to clue up on to impress your dinner party guests with and why not try this little passion fruit soufflé recipe too, it’s a great dessert for dressing with Nasturtiums and Violas.

Top tip – If you’re going to grow your own edible flowers make sure you remove the stamens from the centre of the flowers before serving and eating!

Happy cooking!

Passion Fruit Soufflé

Ingredients

2 egg yolks

2 x 20g castor Sugar

30 ml strained passion fruit juice

2 egg whites

Salt

Method

In a bowl, cream the egg yolks with the first 20g sugar, until pale and the sugar has dissolved. Add the passion fruit juice, mix and set aside.
In a separate clean bowl, whisk the egg whites with a tiny pinch of salt.

When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks but be careful not to overbeat them.

Whisk some of the whites into the yolks then carefully fold through the remaining.

Spoon the mixture into a buttered and sugared ramekin. Bake at 190ºC for 12 minutes.

Serve hot from the oven with miniature vanilla ice cones decorated with edible violas and nasturtiums.

Edible Flowers

Nasturtiums
These rank among most common edible flowers. The blossoms have a sweet, spicy flavour similar to watercress. The leaves add a peppery tang to salads. Pickled seed pods are a great substitute for capers.

Violets
These have a sweet, perfumed flavour. Related flowers, Johnny jump-ups or violas and pansies now come in colourful purples and yellows to apricot and pastel. Eat the tender leaves and flowers in salads, also use the flowers in desserts and iced drinks and they may be crystallized as well. The heart-shaped leaves are edible and tasty when cooked like spinach.

Chive Blossoms
Use whenever a light onion flavour and aroma is desired. Separate the florets and enjoy the mild, onion flavour in a variety of dishes.

Garlic Blossoms
The flowers can be white or pink and the stems are flat instead of round. The flavour has a garlicky zing that brings out the flavour of your favourite food. Milder than the garlic bulb. Great in salads.

Micro Herbs

Pea Blossoms
Edible garden peas bloom mostly in white but may have other pale colouring. The blossoms are slightly sweet and crunchy and they taste like peas. The shoots and vine tendrils are edible with a delicate, pea-like flavour.

Scarlet Runner Beans
These have brilliant red blooms that are very tasty and can be served as a garnish for soups or in salads. The bean pods toughen as they age so make use of the young pods as well as flowers.

www.nigelbrownchef.co.uk

This meaty course is something to really get your teeth into, we’ll be covering a wide range of meat, poultry and game and show you all the techniques you need to know for preparing these dishes from the very start to the presentation including how to cook the perfect fillet steak whether your preference is rare or well done.

Learn how to check the quality points of meat, in particular beef and lamb, find out how to portion poultry the professional way and get some helpful hints on cooking methods for fantastic results every time.

You will also have prepared your evening meal to take home with you.

This is a one day course which starts at 10.00am and finishes approximately 3.30pm. All ingredients, a recipe booklet, the loan of an academy apron, lunch and refreshments throughout the day are included. We will also provide you with suitable containers to take home your work to share.

£175.00 per person
For course dates and online booking click here

Living in the country, I often get offered game for my kitchen, and whilst I like to think of myself as a fairly competent cook, I had never tackled the feathered and furry. A day at The Nigel Brown Cookery Academy soon put that right. A well constructed day course took me from plucking and drawing game birds, through a delicious rabbit pie lunch and on through the afternoon to terrines and butchery.

The venue is great, and the school provides everything you will need for the day including a warm welcome and relaxed atmosphere. As you giggle your way through the gutting you’ll wonder why you haven’t done this before, and as my husband tucked into a pigeon-stuffed pheasant breast for supper, he was thinking the same!

Amanda
Cambridgeshire

The Nigel Brown Cookery Academy

For a fantastic 10% discount off all our one day courses in March and April, including Ultimate Michelin Star Magic, just enter VC10 in the discount box at checkout.
Only limited places available so book online now to guarantee your place.

Also on offer at only £70 is our half day Traditional Italian Pasta class saving you a massive £25. Again, there are only a few places left so be quick if you want to take advantage of this deal.

The Nigel Brown Cookery Academy
Barton upon Humber
North Lincolnshire
01469 530044
info@nigelbrownchef.co.uk
www.nigelbrownchef.co.uk

Using ingredients from the market Nigel will be cooking up some tasty treats for the Christmas holidays including lots of hints and tips for preparing that extra special lunch. Nigel said “So many people get into such a pickle cooking lunch on Christmas Day but there are lots of ways to make life easier for yourself to free you from the kitchen and enjoy the festivities”.

There will be two demonstrations, the first at 11am and the second at 12.45pm. Nigel will be available after each demonstration to answer any party food questions.

There are still a few places left at Nigel’s Cookery Academy in Barton for his Taste of Christmas cookery course on Saturday 18th December, so if you’d like to book a place and make your very own Christmas pudding along with other stunning creations then simply book online at www.nigelbrownchef.co.uk.

Last year saw Jonathon Davies from Leeds scoop the £10,000 first prize with a sumptuous dish of Seared Masala Spring Lamb. Amateur chefs from Norfolk and Hampshire have also triumphed in previous contests – so could 2011 be the year when someone from the Midlands step up to the plate?

The show’s producers are hoping to attract lots of local culinary talent to compete for the £10,000 cash prize.

We are having our local UK auditions for people to pitch their dish in January 2011. The Coventry audition will be on the 29th January 2011.

“There’s a fantastic tradition of wonderful home cooking in the region, and we’re expecting to find some really talented cooks when we visit in January for the auditions” said series producer Rory Dalziel.

“Whether it’s a Melton Mowbray pork pie, jugged hare or a Bakewell tart, we’re confident of a very high standard, as well as a few exciting surprises.”

The idea of the series – to be screened on ITV1 next Spring – is to find the tastiest starter, main course and dessert cooked in the UK, with one of those courses going on to win the overall title of Britain’s Best Dish 2011, plus the £10,000 first prize.

The production team will be coming to Coventry in January and they are asking people to come along and pitch their signature dish. The amateur cooks with the most potential will then be invited to London to take part in a live studio “cook off.”

“We are looking for delicious homemade dishes cooked by people who have a real passion about food, as well as the strong belief that they can produce Britain’s Best Dish” said Dalziel. “There’ll be no cooking involved at this stage but we want everyone to bring either a sample of their dish, a photo of it or something else that will make it stand out.”

What makes our food program different from others is that we are very interested in advocating regional ingredients. We would love to see amateur cooks using fresh local food in our kitchen studios in order to promote the use of good quality local produce. Regularly attracting viewing figures in excess of two million, we are expecting the fifth series to be bigger than ever, showcasing great regional produce and plenty of taste.

Anyone who would like to be considered for the auditions should contact bestdish@itv.com or call 09011 22 33 11.

Children's Cookery Courses

Youngsters will learn the art of preparing a whole chicken for sauté encompassing essential knife skills along with the preparation of various vegetables to accompany savoury dishes.

This course also includes a masterclass on a fantastic fish recipe, which is sure to impress their family.

They will also learn skills in pastry making which they will then use to create a culinary masterpiece for those with a sweet tooth!

This is a half day course which starts at 9.30am and finishes approximately 12.30pm. All ingredients, refreshments, a recipe booklet, the loan of an academy apron and suitable containers to take work home are included.

£85.00 per child
For course dates and online booking click here

Why not complete your gift by adding an Academy Apron to your order for your child to keep. Our fully adjustable aprons fit all sizes and are the perfect addition to our glossy gift voucher. Click here to order an apron.

Parents/carers are not required to stay with their child as we find most children prefer to work independently of spectators. It is expected that your child is sensible and well behaved as they will be working in an adult kitchen environment. On the day of your child’s course you will be asked to leave us a contact number for the time they are with us and agree to us providing first aid, if required, should we not be able to reach you.

If your child has any food allergies or intolerances it is essential you advise us of this in advance so that provision can be made for substitutions to ingredients.

Nigel Brown is a qualified teacher and CRB checked. Throughout your child’s class there will be at least two adults present in the kitchen at all times to ensure the safety of your child.

For more information about the Nigel Brown Cookery Academy visit www.nigelbrownchef.co.uk

For course dates and online booking click here

This intensive, hands-on course requires that you are experienced in the kitchen so whether you’re an accomplished home cook or a nervous chef then this is the course for you.

Under Nigel’s expert tuition you’ll use the finest of ingredients to create outstanding dishes that will excite and amaze your guests with their flavours and presentation.

This is our top of the range cookery class which includes all ingredients, lunch, refreshments throughout the day, an academy apron and recipe booklet. You will be provided with suitable containers to take home your work.

www.nigelbrownchef.co.uk

Newmarket Art, Craft and Design Show 2010
Millennium Grandstand ~ Newmarket ~ Suffolk
From 10am – 5pm each day November 5 – 7th 2010

The Newmarket Art, Craft & Design Show is fast approaching and this, its 39th year, is proving to be very exciting indeed. Whilst still maintaining the spirit of the original show with its ethos of supporting the best in British Art, Craft & Design, this year, the new organisers Charlie & Emma Owen of Oakleigh Fairs are enhancing the show by developing the Good Taste Pavilion as well as offering the public the chance to enjoy Cookery Demonstrations as well as Wine Tasting sessions. Storm Fine Art are also taking part this year and artist in residence Gill Townsend will be on hand to demonstrate and talk about her work.

Familiar faces from past years will of course be exhibiting as well as some exciting up and coming new faces on the scene – so there is a wide and varied range as ever – a list of exhibitors may be found on this site.

We very much look forward to welcoming you – whether you intend to visit us at The Millennium Grandstand – with all it has to offer from super bars, serving both tea and coffee (and something a little stronger) and restaurants – and even our Man Creche on Friday, Saturday or Sunday. And of course, we are very pleased to be supporting Teenage Cancer Care once again this year.

The Newmarket show will again be held at the superb Millennium Grandstand on the famous racecourse that provides excellent facilities including a very large car park on hard standing nearby.

All five floors of the magnificent Grandstand building will be utilised with catering on the top floors. There are four efficient lifts serving all floors as well as stairs and escalators.

The event will again be supported by the Cambridge Evening News group of newspapers as well as county and regional magazines. We are delighted that BBC Radio Cambridgeshire is again one of our media partners.

Good Taste Food Hall
The show will be promoting REAL FOOD – handmade, homemade, gourmet or simple, but all food has been produced from traceable sources, as well as of course organics (although not exclusively so).

Top chef Nigel Brown will be providing live cookery demonstrations throughout the three day show, entertaining his audiences with his cheeky sense of humour and easy to follow teaching style (seating is limited so be sure to check out Nigel’s demonstration times). www.nigelbrownchef.co.uk

Over 160 exhibitors
Authentically handmade
Unusual and inspiring Christmas gifts
“Good Taste” food pavilion with live cookery demonstrations by top chef Nigel Brown
Unique work from £5 to £5000
Restaurant facilities
Charity Coffee Shop
Modern facilities
Lounge & bar areas
Disabled friendly throughout

Supporting Teenage Cancer Trust

PRICES
Newmarket: Adults £6 Concessions £5
Children under 16 FREE (accompanied)
Tel: 0800 141 2823
http://www.artcraftdesignshow.co.uk/tickets.htm

Location and site plan of the Newmarket art, craft and design show 2010
This year, the Newmarket show is taking place at the superb Millennium Grandstand . See below for the site plan.

The show will be clearly signed on all approach roads.