Fine Food Forum: Sunday 2 September

11.00 - 11.45

Richard, a true Devonian born and bred, has been here at The Grand Hotel for four years, redeveloping the food offering, to ensure hotel dining remains at the highest levels within Torbay. His career has taken many paths from working for Formula 1 World Champion Nigel Mansell for five years to working in kitchens within France and London. Throughout his career Richard has demonstrated his passion for quality South West produce and supports his local producers and suppliers.

Having competed regionally and nationally, Richard is now a culinary judge at the highest level, most recently assessing the Armed Forces Cookery Salon at Sandown in Surrey. His passion also extends to providing the next generation of Chefs with guidance and tutorage, and he is a Patron of Thames Valley University in London where he attained his Bachelor of Science in International Culinary Arts.

Richard is also heavily involved in local schools and colleges, promoting the industry to the next generation, through demonstrations and lectures. Richard has recently been appearing on national television in the UK with appearances on Iron Chef, Edwardian Farm, Kirstie Allsop's Handmade Britain, and Monster Munchies, as well as representing Devon in the PDO application for the protection of the Devon Cream Tea.   Richard is a regular in the cookery theatre and works with Taste of the West at many of the leading trade events and  food festivals in the South West.  

In his spare time (what little is left!) Richard is a keen cricketer, sea angler and erratic golfer!  Also with his collection of over 1000 cookery titles, the industry is never far away.

12.15 - 13.00

Damian is the executive chef at Fine Art of Dining – a party organiser and catering service in the South East. He has gained his culinary experience all over the world, including at the Noma restaurant in Copenhagen, which has two Michelin stars. He believes passionately in using locally sourced products and the finest seasonal ingredients in his cooking.

He also runs a second business called The Chefs Cooking, where he takes live cookery demonstrations all over the world for private and large corporate, clients. Damian also creates recipes and dishes for private customers and has built up a strong reputation for his innovative, delicious and beautifully presented food. For more information about Damian and his businesses, visit www.fineartofdining.co.uk and www.thechefscooking.com

13.30 - 14.15

Phil Fanning has had a meteoric rise. A finalist in the BBC Junior Masterchef 1997 competition, Fanning went on to work at Danesfield House, The Compleat Angler and The Vanilla Pod. By 29, Fanning received an Acorn Award, which recognises future stars of the hospitality industry under 30.

Just three years after joining Alan Murchison's L'Ortolan restaurant as a junior chef de partie - in January 2007 - Fanning was appointed head chef of Paris House restaurant in Woburn.

Within a year Fanning had won a Michelin star, three AA rosettes and

5/10 in the Good Food Guide.

Fanning says he cooks using 'classical flavours' as inspiration for modern British dishes. A description borne out by a dish of 'Shepherd's Pie' Braised neck and roast loin of hoggit with glazed sweet breads, hot potato espuma, and a rosemary sauce.

Set in 22 acres of stunning parkland on the idyllic Woburn Estate, Paris House is Bedfordshire’s only Michelin-starred restaurant.  The fine dining restaurant blends modern culinary techniques with traditional foods and the “retro” menus are designed to evoke memories of the past with fining dining interpretations of classic dishes such: as ham, egg and pineapple; steak and chips; prawn cocktail; knickerbocker glory and banana split!

Paris House was originally built in 1878 in ‘Paris’. At the end of the 19th Century the timber framed building was dismantled and shipped piece by piece to its current home in the stunning grounds of Woburn Park.

After a colourful culinary history, 10 in 8 purchased Paris House at the end of 2009 and is drawing from its rich Parisienne past creating a unique restaurant in a building first erected in the capital of gastronomy.

The demonstration will cover:

• How to use every part of the scallop, wasting nothing
• What to look for when purchasing scallops
• The preparation of scallops

14.45 -15.30

Sam started his career as a chef at the age of 16, working part-time in a local hotel, whilst also studying Catering at Sussex College. Aged 17 he then started his first full time job, working in the kitchens of Ockenden Manor Hotel, when after a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment.

At the age of 20, Sam decided it was time for a new challenge. This ambition and desire to expand his knowledge took Sam to the famous two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen in this fabulous hotel, learning the importance of the every little detail and the basis of what makes great food.

In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef. He says “this has truly been the biggest and most rewarding challenge of my career thus far - food and cooking are my life”.

• The importance of using rose veal
• Changing the public opinion of veal

16.00 - 16.45

Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. She is a former manager and member of The Australian Pastry Team. Kirsten represented Australia at the World Pastry Championships in Las Vegas where she was recognised as the best in the world for her handmade chocolates, as well as wining gold in the Pastry Olympics in Germany. Recently, Kirsten has judged the World Chocolate Masters in Paris and The Patisserie Grand Prix in Japan.

To transfer her knowledge to other passionate foodie’s and professional chefs in Australia, Kirsten established the Savour Chocolate and Patisserie School in Melbourne in 2002. The school has recently relocated to a larger, state of the art facility in Brunswick and plays host to renowned international chefs each year. Savour is in fact the only cooking school in Australia that is solely dedicated to teaching the art of chocolate and patisserie. Many of the school’s students have gone on to open their own boutique chocolate shops and patisseries around the world.

Kirsten has a large media presence in Australia making regular appearances on several television shows, including a guest judge on Masterchef. She is also the Australian Ambassador for leading chocolate manufacturer Callebaut. In this role she regularly travels throughout Europe and the Asia Pacific demonstrating, and also visits the major cocoa plantations around the world to continually update her knowledge.

Following Kirsten's session in the Fine Food Forum there will be a book signing from 16.45 - 17.30 of Kirsten's latest recipe book 'Chocolate to Savour'.