Sunday 26 May
Hosted by Tickled Trout owner Chris Mapp
The Tickled Trout is a proudly independent pub that sources the best Derbyshire produce that owner and head chef Chris Mapp can find and transforms it into modern British food to tickle your tastebuds. It’s light, airy dining area and relaxed lounge are the end result of a full renovation and Chris’ vision for the highend pub and restaurant.
Having come from the kitchens of Marcus Wareing and Gordon Ramsay, Chris has poured plenty of knowledge and talent into The Tickled Trout. He also cites his good friend Paul Ainsworth, with whom he co-owned a restaurant in Padstow, Cornwall, as a big influence on his cooking and says that running a pub is “in the DNA” thanks to his mum and dad. Chris grew up just outside Barlow, and learnt a lot from his dad’s background in the industry.
11:00AM – FUTURE CHEF OF THE YEAR WINNER HAYLEY CANCEA
Hayley will talk us through winning Future Chef of the Year in 2013 and demo a dish along with Kerry Mabbley.
12:00PM – LADYBOWER FISHERIES
The story of the Trout and the new smokehouse. Stunning-line caught freshwater Derbyshire trout, filleted and cooked by LadyBower Fisheries’ Geoff Smith and host Chris.
1:00PM – WYE BAKEHOUSE
Viennoiserie and bread from Jon Rolfe, one of Britain’s finest bakers from Bakewell.
2:00PM – BUTTERLEY TOP FARM COTE DE PORC
Chris Mapp from the Tickled Trout will demo this beautiful dish using an unusual cut of local pork.
3:00PM – RICHARD TAYLOR
Butchery skills from one of the region’s most prestigious family butchers. Richard will demo different butchery techniques whilst Chris lets slip some tricks of the trade to ensure your meat will cook and taste to perfection.
4:00PM – COUNTRY FRESH FOODS: ALL THINGS VEGETARIAN
Country Fresh Foods’ Adam Dowker will explain the seasonality of vegetables whilst sous-chef of The Tickled Trout, Jack Butler, will cook a twist on the old favourite: cauliflower cheese.
5PM – TUMMY TONICS
Tummy Tonics’ Mark Taylor will explain the growth and life cycle of good bacteria to transform the flavour and shelf life of ingredients. Fermenting is a simple, tasty way to preserve food with added health benefits. Learn how to ferment your own vegetables for a homemade kimchi or sauerkraut.
