Chef Demos

No need to book - just turn up and bag a spot.

There will be a series of free chef demonstations at the Northampton Winter Food Festival, with a line-up of fabulous cooks sharing their skills throughout the weekend. The demonstrations take place hourly and are free. 

All the chefs will wear microphones and the demonstrations will be shown on large TV screens so you can see everything close up. The chefs will concentrate on using fresh, locally-sourced, seasonal produce to prepare their signature dishes.

Katie Johnson from Wot’s Cooking will host the demo stage. Katie is a farmer turned broadcaster and writer, who worked as a presenter and producer for the BBC for 15 years.

Below is the schedule for 2019. 


11.30am: Nenette Scrivener

Nenette's Chocolates

Nenette is an artisan chocolatier who trained with some of the biggest names in chocolate including award-winning Swiss chocolatier Carlo Melchior whose chocolates you will find in Fortnam and Masons.

She has been making her own chocolate for ten years and combines her tempered chocolate with fresh, seasonal ingredients to create delicious chocolates and truffles, bars and shapes.

Nenette is based just over the county border in a village in South Leicestershire and will demonstrate the art of tempering chocolate, making ganache and then combining them to make mouth-watering truffles which. if you're quick, you will be able to try after her demonstration.


12.30pm: James Peck

TV chef and founder of Burnt Lemon Catering

James triumphed in the BBC’s latest reality cooking TV show Chef’s Brigade, screened over the summer, featuring world renowned chef Jason Atherton. In the final episode, he was one of two chefs asked to lead Jason’s scratch team in the ultimate cook-off against a brigade from a Michelin-star restaurant in Paris.

The father-of-one from Northampton was hand picked to be on the show and spent six weeks touring the culinary capitals of Europe competing against the continent’s finest eateries.

James, 29, took time out from running his business, Burnt Lemon Catering, which provides fine dining for parties, weddings and events but loved every minute. He said: “It was totally worth it. I learnt so much.”

James cut his teeth in the Army catering corps after joining aged 16. He left at 21 and went on to work in high-end London kitchens before going it alone in 2018. 

James will do two demonstrations each day. In the first, he will be joined on stage by fellow Chef’s Brigrade contestant, Steve McClarty. The pair will cook a dish inspired by the show and in his second demo, James will showcase the Japanese Konro barbecue, which he uses as the centre piece for sought-after private dinner parties.


1.30pm: Seamus Bryans

Freelance chef from Northampton

Seamus began is career in an Austrian patisserie in north London, serving four years as an apprentice. He went on to help launch the Belgo chain and also assisted celebrity chef Brian Turner open a string of restaurants. He is best known locally as the former head chef at the University of Northampton and is about to embark on a new career as a freelance chef, consulting for food businesses. 

Having won awards for cooking with fish, Seamus will demonstrate how to cure and cook an English rainbow trout, farmed in a chalk stream in Hampshire by the country’s leading trout fishery ChalkStream Foods.

2.30pm: Steve McClarty

Contestant from BBC’s Chef’s Brigade

Steve’s rough and ready personality and compelling story endeared him to viewers of the BBC’s hit cookery show Chef’s Brigade, on which he appeared alongside James Peck.

Steve left home at the age of 17 and for two years lived on nothing but takeaways and fast food. One day, in order to improve his diet, he decided he had to learn how to cook. He first watched cookery videos on YouTube and then landed a place at East Kent College.

Steve excelled at college and in the final episode of Chef’s Brigade, the show’s host, Jason Atherton, praised his hard work and determination and gave him his ‘bible’ – a personal collection of recips which the Michelin-star chef had collated throughout his illustrious career, creating a moving climax to the show.

When we first met Steve on the show, he was working in an award winning seafood restaurant in Margate. He now works in corporate hospitality for one of the world's biggest tech companies.

Instagram: @cockney_chef

3.30pm: James Peck

TV chef and founder of Burnt Lemon Catering


Noon: James Peck

TV chef and founder of Burnt Lemon Catering

1pm: Carmela Sereno Hayes 

Carmela’s Kitchen in Northampton

Born in Bedford to Italian parents who settled in the UK in the late 1950s, Carmela grew up at the apron strings of her mother and grandmother, and is an evangelist for traditional Italian cooking.

A mother of four, she is recognised as a pastaia (a specialist pasta maker) and is the author of two cookery books - 'Southern Italian Family Cooking' and ‘A Passion of Pasta. She is currently researching and writing her third book.

Carmela's mantra is to cook simple, inexpensive, flavoursome food with good quality seasonal ingredients, in keeping with the ‘Cucina Povera’ cooking style of the Italian south, which she teaches in her classes and workshops.

Carmela has recently launched a range of frozen, ready-made meals which are exclusively available from the Italian shop in Northampton, where Carmela hosts her regular sell-out supper clubs.


2pm: Turan Turan

Coldsmoking Cookery School in Great Linford, MK

Turan is the creative force behind the Coldsmoking Cookery School in Great Linford. He has been smoking and preserving foods for many years and is now sought out for his knowledge and experience.

He featured on Nadiya's British Food Adventure where he spent a day schooling Bake Off winner Nadiya in the art of cold smoking fish and worked with Jamie Oliver's Fifteen apprentices in London teaching them how to smoke food.

Turan has written books on food smoking and hosts bespoke food smoking courses and meat curing and charcuterie courses at his cookery school, along with a host a variety of other artisan food courses.

He has recently featured at Towcester and Ludlow Food Festival and will demonstrate how to cure and cold smoke half a side of salmon.


3pm: James Peck

TV chef and founder of Burnt Lemon Catering

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