This weekend saw the fifth Wirral Food and Drink festival take place at Claremont Farm.  Part of Wirral Council’s Year of Food, this years festival boasted more than 100 producers and stalls and attracting around 30,000 visitors, the biggest and best so far.  

Exhibitors and stalls showcased the finest specialist foods from England and North Wales including crumbly cheese from Cheshire, delicious lamb from North Wales, Sarsaparilla from Lancashire, coffee from Birkenhead, homemade cakes from Burton, and locally brewed real ale.  Visitors were treated to chef demonstrations, a mini version of Wirral’s Farmer’s market, live music and cookery workshops.Our very own Paul Askew and the North West Young Chef of the Year Tom Lee demonstrated on Bank Holiday Monday. Paul cooked fillet of turbot with saffron and golden beetroot risotto, poached oysters and girolle.  Tom cooked Anglesey mussel and panchetta ravioli with leeks and micro salad.

Paul said “It was a great buzz to see all the foodies gathered together, well done Claremont Farm!” 

My Highlight of the August Bank Holiday Weekend is the Wirral Food and Drink Festival which I go to and demonstrate at every year.  I love this festival, not just because I’m a Wirralian, but also to celebrate all of the great produce the Northwest and the Wirral have to offer.   There’s always a great atmosphere, not just because of the beer and cider tents, but the live music and free tasting at all of the stalls.  There's also the opportunity to buy some of the best meat, fresh fish, vegetables and prepared products like preserves, marinades and oils that our region has to offer.  People find it hard to believe that all of this fantastic produce is right here on our door step. 

If you have time see you on the main stage at 1pm on Monday where I’ll be cooking some dishes from our current seasonal menu and if you have time come a little bit earlier to see Tom Lee, my Sous chef, who is The Young Merseyside Chef of the Year 2009.  Tom will also be doing some seasonal innovative cooking from The London Carriage Works Menu, watch out though, he’s so fast, if you blink you’ll miss him!  Failing that, if you miss both the demos, you’ll find Tom and I in the Beer tent relaxing after a busy week in the restaurant. 

The Festival takes place on Sunday 30^th and Monday 31^st August at Claremont Farm, near Spital on the Wirral. Last year we had a record 22,000 visitors over the 2 days. This year, weather permitting, we’re hoping for even more. Find out more at www.wirralfoodfestival.co.uk

Simon Salt the winner of North west young chef in 2008 and so the first chef to receive the bursary from the Home Grown book has just returned from San Sebastian and a ‘life changing’ two weeks. Simon was at Mugaritz (2 Michelin Stars) and then with my own favourite, Berasetgiu (3 Michelin Stars). Simon’s two work experiences just made the whole the project from the book so worthwhile and it was great to be able to see first hand the excitement and energy Simon brought back with him.

Just had a Chef’s Adopt a School day with Andy Pimberely from Claremont farm at Brookhurst Primary school on the Wirral. He brought the asparagus and watercress and talked about their growth.  I made a barley risotto with some natural smoked haddock, celery, asparagus, carrot, onion and garlic with low fat crème fraiche. Parents had arrived by this time and we were able to eat and celebrate the school achieving Healthy Food Status. The scheme 'Chefs Adopt a School' is the Academy of Culinary Arts charitable long term project, they have set days per year in school and bring a the hands on approach that focuses on respect for foods, understanding taste, the provenance of produce and how we turn ingredients into a dish. A previous session had been a trip to Claremont Farm where the children picked the vegetables themselves and learnt about the wildlife in the fields. Later in the day we cooked everything they had gathered.

On a recent weekend in Dublin for the Six Nations Match. I managed to make eight rugger buggers into gourmands for a day. For a birthday treat among us I suggested we go to Richard Corrigan’s Bentleys. I had great enjoyment with watching big boys wince and pucker in the face of an oyster. Five hours later these guys, fearless crushers on the field, overcome some pretty wimpish eating fears and tucked into a fantastic menu from fish pie to scallops becoming bon viveurs by the Irish cheese board and vintage port finish. Over the port we decided to create a Six Nations dining club and eat out every month, with TLCW. For our second lunch last week, a 5 course taster menu with my own personal bottle of Wiesse & Krohn Colhieta 1966 port. Serious eating and enjoyment had by all.