Cookery Theatre Demonstrations
Saturday 26th & Sunday 27th April
A variety of local chefs will be attending each day, in the Cookery Theatre, next to the
EDP Norfolk stand where EDP will be promoting the EDP Norfolk Food Awards.
Programme of Demonstrations
Saturday 26th April
11am Steve Thorpe FIH MCGB - Head Chef at Broad House Country Estate Hotel
12pm Andy Parle – Executive Chef at The Walpole Arms, Itteringham
1pm Chris Coubrough MCGB – The Crown Hotel, Wells-Next-The-Sea & Presenter of
ITV’s Coastal Kitchens
2pm Rory Whelan – Head Chef at The Hoste Arms, Burnham Market
3pm Duncan Philp – Head Chef at The White Horse, Blakeney and The George at
Cley-Next-The-Sea
Sunday 27th April
11am Steve Thorpe FIH MCGB - Head Chef at Broad House Country Estate Hotel
12pm Wayne Chapman - Head Chef at Recruiting Sergeant, Horstead, Nr Coltishall
1pm Vanessa Scott & Maggie Cooper – Head Chef at Strattons Hotel & Restaurant,
Swaffham
2pm Wayne Chapman - Head Chef at Recruiting Sergeant, Horstead, Nr Coltishall
3pm Eric Snaith – Head Chef Titchwell Manor Hotel & Restaurant
CHEF PROFILES
Andrew Parle
 Andy was born in Norwich in 1966. He was educated at Wymondham College until the age of 17 when, much to the disappointment of his family, he entered the catering trade.
At first, working in Wymondham, then in Norwich, ending up at Michelin starred Adlard’s where a solid knowledge of classical cuisine was learned.
After this intense process a brief sabbatical was required. Several months in Portugal followed – helping on a small holding, farming sheep, cattle and arable. Living in Portugal developed an understanding and love of simple cooking methods and quality local ingredients.
On his return to England he went to cook with ‘the Big Boys’. Time was spent at Conran’s Pont de la Tour, Michael Caine and Marco Pierre White’s Canteen at Chelsea Harbour before becoming Head Chef at Alastair Little’s in Soho. He then moved to the famous gastro-pub The Anglesey Arms in West London, finishing off with 14 months at Rhubarb Food Design – a highly successful, cutting edge outside catering firm organizing events in places such as The Natural History Museum, The Mansion House and Andrew Lloyd Webber’s private estate.
Then it was back to sunny Norwich with his wife, Clare, to work at The Garden House Pub where he met Richard Bryan (producer of BBC’s Master Chef) and Keith Reeves (wine merchant). Here, the formula for the Walpole Arms was hatched.
The Walpole Arms has been running under their guidance for nearly seven years now, having held a Michelin Bib Gourmand for five of those years. Andy is kept busy by not only writing for the EDP but by his two children, Maddy and Patrick and a sadistic love of Norwich City Football Club.
Contact:
The Walpole Arms, The Common, Itteringham, Norwich, Norfolk, NR11 7AR
goodfood@thewalpolearms.co.uk
01263 587258
www.thewalpolearms.co.uk
Chris Coubrough
 Chris Coubrough was born in New Zealand in 1971. With a proven and varied career in many of the finest kitchens around the world Chris has strong leadership skills and an expectation of high standards. Chris currently runs the Crown Hotel at Wells Next The Sea, in between hosting events and filming.
Chris is the new chef presenter of Coastal Kitchen series for ITV Anglia and Discovery UK, which has been sold on to ITV daytime. In these programmes he travels around the coastal areas of Norfolk, Suffolk and Essex in search of coastal food producers and locally grown ingredients and cooks unusual and wonderful dishes, meeting interesting food producers along the way. His series is currently on air, and proving enormously popular with the viewers. His passion for fine food features traditional favourites, the best of modern British cuisine, and dishes influenced by the cooking of the Pacific Rim. Chris currently lives in Wells-next-the-Sea, Norfolk with his wife Jo, daughter Lily and son Maximus.
Contact:
The Crown Hotel, The Buttlands, Wells-Next-The-Sea- Norfolk, NR23 1EX
01328 710209
reception@thecrownhotelwells.co.uk
www.thecrownhotelwells.co.uk
Why not try their sister hotel The Randolph in Reydon, Suffolk
www.therandolph.co.uk
Duncan Philp
 Overlooking the quayside and the tidal creeks of Blakeney, The White Horse is a traditional English pub with a selection of local ales, good wines and exciting menus which change on a daily basis. The cuisine is modern British with a lunch time menu which incorporates traditional pub favourites such as fish pie, cornbeef hashcake and sausage and onion pie. Through the winter months both local mussels and local game are firm favourites moving on to local crab and lobster as the seasons change.
The Executive chef, Duncan Philp, takes full advantage of the abundance of local produce when constructing his menus. Duncan is one of Norfolk’s most respected chefs having worked in such well known venues as ‘Tatlers’ in Norwich, ‘The Walpole Arms’ in Itteringham and ‘One Up’ above The Mad Moose in Norwich. His menus are inventive and varied while never totally abandoning the traditional. Duncan is also responsible for The White Horse’s sister hotel The George in Cley-Next-The-Sea.
Contact:
The Blakeney White Horse, 4 High Street, Blakeney, Norfolk, NR25 7AL
01263 740 574
info@blakeneywhitehorse.co.uk
www.blakeneywhitehorse.co.uk
Eric Snaith
 Eric first started in the manor kitchen at the age of sixteen after three years training, he travelled through Australia and the far east working in Melbourne and Fremantle (a suburb of Perth, when returning to Norfolk he worked as sous chef at the Rose and Crown for 2 years with Phil Milner. Eric returned to Titchwell in 2003 and received 2 rosettes in his first year. Since then the Manor has won numerous awards including best small hotel. Eric loves using the best local ingredients available in Norfolk and embraces modern styles and techniques in his menus.
Head chef Eric Snaith, restaurant manager Mark Dobby and their young team are constantly striving to tempt you with fresh ideas, flavours and gastronomic experiences. Eric, who uses the freshest ingredients says, "Using local fishermen such as Cyril Sutherland and Simon Letzer guarantees the quality or our mussels, oysters and lobsters from Brancaster Staithe, as well as Cromer Crabs and Holkham Venison from further along the coast”. Presentation is all important to the Titchwell team. They spend a lot of time working not only on recipes but the superb appearance of the dishes
Contact:
Titchwell Manor Hotel, Titchwell, Kings Lynn, PE31 8BB
01485 210 221
margaret@titchwellmanor.com
www.titchwellmanor.com
Vanessa Scott & Maggie Cooper
 Vanessa Scott grew up in rural Norfolk within a large family where her passion for regional foods first developed. Both her grandmothers and her mother were great cooks with generous hospitable natures. “Baking was part of these extraordinary women’s lives, there were always fabulous aromas and delicious foods coming from their kitchens, despite the adversities of war and the need for thrift they were the anchors of a great family life ”, remembers Vanessa. “The skills they had fifty years ago are skills revered today within the more male environs of the celebrity chef. This is the way I learned to cook using the foods from our backdoors, fresh foods, packed with flavours and nutrition”.
From this background she also developed a consideration for the environment and respect for nature; by thinking about ones own impact and how individuals could make a difference.
Stratton’s has guided many businesses including Adnams Brewery, Queen’s Moat House, Scottish & Irish Tourism and more recently Rick Stein’s enterprises in greening their businesses.
Vanessa has led the award winning kitchen at Strattons for the past 18 years and her number two throughout that period has been Maggie Cooper who recently gained a first class art honours degree. Maggie is creative and very driven; she has an innate intuitiveness about ingredients and how they can work together.
Vanessa has travelled widely in Europe as a speaker talking to audiences about ‘greening’ a tourism business and the importance of regional food. She is currently writing a book about the food producers of the Brecks countryside within which the hotel is situated. Strattons Hotel in Swaffham, Norfolk, was the first hotel in the UK to win the Dti’s ‘Queen’s Award’ for outstanding environmental performance.
Contact:
Strattons Hotel, Ash Close, Swaffham, Norfolk, PE37 7NH
01760 723 845
enquiries@strattonshotel.com
www.strattonshotel.com
Steve Thorpe FIH MCGB
 Steve has been at the Hotel School City College for 14 years as the senior chef lecturer; he was national chair for the Catering and Hospitality specialist development group for the past 2 years and helped to develop the new chef qualifications.
Steve has taken on the role of head chef at Broad House Country Estate Hotel, where he is developing seasonal menus using fresh local produce and home grown vegetables, he and his team are passionate about food and enjoy developing dishes to suit every occasion.
Often a contributor to food items on radio Norfolk as well as in the local press, he has become an enthusiastic supporter of Norfolk and its wonderful produce, not bad for a Yorkshire man
Broad House is a 14-bedroom boutique hotel located on the Norfolk Broads. Its enviable location is perfect for exploring the famous waterways, North Norfolk, Wroxham and the historic City of Norwich. Alternatively, simply relax and unwind in twenty four acres of gardens and grounds at Broad House.
Each of the rooms has been individually designed with large beds and en-suite bathrooms, each with its own bath and shower, offering outstanding views of the gardens and grounds.
Contact:
Broad House Hotel, The Avenue Wroxham NR12 8TS
01603 783567
info@broadhousehotel.co.uk
www.broadhousehotel.co.uk
Rory Whelan
 Rory joined the Hoste Arms on 25 October 2004 as Executive Head Chef.
He is a keen supporter of using local produce and supporting local suppliers.
Rory previously worked at L'Escargot in Soho, London and Hintlesham Hall in Ipswich.
The Hoste Arms is set in the heart of Lord Nelson's Norfolk. This 17th Century Hotel is one of the oldest in the area, overlooking the green of the beautiful Georgian village of Burnham Market. It is ideally situated for a relaxing break within an area that offers an abundance of wildlife, sporting facilities and some of the finest shops in East Anglia.
Contact:
The Hoste Arms, The Green, Burnham Market, King’s Lynn,
Norfolk, PE31 8HD
01328 738777
reception@hostearms.co.uk
www.hostearms.co.uk
www.vinehouseboutiquehotel.co.uk
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