Rheged Food & Drink Show 2019: Free Talks & Demos

Rheged Food & Drink Show 2019: Free Talks & Demos

food & drink

Talks & Demos sponsored by Lakes Free Range Egg Company

Saturday 14 September


11am – Lee Scrimgeour, Stonehouse Smokery
Lee will be talking about how he got into cooking and how he puts his ethical farming practices into his own Smokery business. He will be demonstrating how they strive to use the best quality ingredients to compliment the quality of their meat throughout the different types of charcuterie. In conversation with Rebekkah Minchin-Hepburn, Marketing Director of the Lakes Free Range Egg Co.


12 noon – ‘Whole Carcass Butchery’ with Dave Morland of Westmorland, owners of Tebay Services Farmshop & Kitchen and the Rheged Centre
How to use a whole carcass of lamb. Dave will also be joined by Marc Pattinson, graduate of the Westmorland Butchery Apprenticeship scheme and Butcher in Tebay Services Farmshop.


1pm – Helen Askew, Tipsy Filly
Helen will be mixing up cocktails using various local gins including her very own “Tipsy Filly Gin” to be launched at the show, while showcasing fresh organic fruit from our charitable partner, Growing Well.


2pm – Oli Martin, of Hipping Hall, Kirkby Lonsdale
Masterchef finalist Oli Martin will be showcasing the organic produce from our supported charity Growing Well. In conversation with James, Head Gardener at Growing Well.


3pm – Nick Edgar, of Ryebeck, Windermere
Nick will be demonstrating the dish he will be serving at our Cumbrian Taster lunch on Sunday; Poached egg, Lemon and lime sabayon, English sweetcorn, hazelnut, chorizo fricassee using Stonehouse Smokery cured meat and eggs from The Lakes Free Range Egg Co. In conversation with Rebekkah Minchin-Hepburn, Marketing Director at Lakes Free Range Egg Co.


Sunday 15 September


11am – Mark Whitehead MBE & Maria Whitehead MBE, MD’s and Founders of Hawkshead Relish Co.
They will tell the story of the company’s journey from it’s humble beginnings during the tragedy of Foot and Mouth, the peaks and troughs over 20 years, to the culmination of celebrating this milestone with the production of the cookbook. A dish from the book will be produced and they will conduct a Q&A session with the audience.


12 noon – ‘Whole Carcass Butchery’ with Dave Morland of Westmorland, owners of Tebay Services Farmshop & Kitchen and the Rheged Centre
How to use a whole carcass of lamb. Dave will also be joined by Marc Pattinson, graduate of the Westmorland Butchery Apprenticeship scheme and Butcher in Tebay Services Farmshop.


1pm – Ben Wilkinson, Cottage in the Wood, Braithwaite
Ben Wilkinson Head Chef of Cottage in the Wood at Whinlatter will be cooking up Seared Lake District venison, fermented cabbage and charcoal emulsion – making interesting talking points throughout the demo!


2pm – Sharon Heron, Fyne Fish Fishmongers
Making a sushi platter. At the end of the demo, the delicious platter will be auctioned off to raise money for our charity partner, Growing Well.


3pm – Ryan Blackburn, owner and chef of The Old Stamphouse, Ambleside & Richard Bracken of Grapevine
Front of House meets the Kitchen! Ryan and Richard will be sharing their food and wine matching secrets.