Get ready to watch the 'cream of the crop' demonstrate delicious, mouth-watering masterpieces in front of your eyes in the Tante Marie Culinary Academy Theatre.
Over the three days, our prestigious line-up of TV and local chefs will deliver a sumptuous array of dishes for you to try at home.
Please note: the schedule and menu are subject to change. Each demonstration will last approximately 30 to 40 minutes and include a short questions and answers session with each chef.
Friday 4 September
| Start times | Chefs | Demonstration dishes |
|---|---|---|
| 12pm | Sue-Lee Jones, Executive Chef at The Restaurant at Tante Marie, Woking | Pan fried scallops with sweetcorn fritters, corn puree, charred corn and chorizo |
| 1pm | Daniel Britten, owner of Britten's restaurant, Guildford, and Tante Marie graduate | Roast crown of wood pigeon with broad beans and chanterelles |
| 2pm | Ally Molyneaux, Senior Instructor at Tante Marie Culinary Academy, Woking | 'Tastes of the allotment' |
| 3pm | Al Brady, Senior Instructor at Tante Marie Culinary Academy, Woking | Boudin Blanc with confit chicken wing, pomme mousseline and a beetroot port jus |
| 4pm | Claire Alexander-Brown, Director of Studies at Tante Marie Culinary Academy, Woking | Honeyed nut tart with poached pear, fennel and pear macaron |
Saturday 5 September
| Start times | Chefs | Demonstration dishes |
|---|---|---|
| 11am | Monica Galetti, chef and co-presenter and judge on BBC's MasterChef: The Professionals | Samoan style ceviche |
| 12pm | Fernando Stovell, owner of Stovell's restaurant, Chobham | Cured, smoked and confit salmon with Stovell's gin |
| 1pm | 'The Tante Marie Trio' (Ally Molyneaux, Al Brady and Claire Alexander-Brown), senior instructors at Tante Marie Culinary Academy, Woking | ‘Tastes of the allotment’; Boudin Blanc with confit chicken wing, pomme mousseline and a beetroot port jus; and, Honeyed nut tart with poached pear, fennel and pear macaron |
| 2pm | Steve Drake, owner of Drakes restaurant, Ripley | Slow cooked pork cheeks with scallops, gribiche sauce and parsnip crackling |
| 3pm | Ben Piette, owner of London House restaurant, West Byfleet | Beef fillet with root vegetables, tartare salsa and bourguignon sauce |
| 4pm | Steve Tremblay, owner of private catering firm, Tremblays, Farnborough | Lobster ravioli and bisque with a saffron velouté |
Sunday 6 September
| Start times | Chefs | Demonstration dishes |
|---|---|---|
| 11am | 'The Tante Marie Trio' (Ally Molyneaux, Al Brady and Claire Alexander-Brown), senior instructors at Tante Marie Culinary Academy, Woking | ‘Tastes of the allotment’; Boudin Blanc with confit chicken wing, pomme mousseline and a beetroot port jus; and, Honeyed nut tart with poached pear, fennel and pear macaron |
| 12pm | John Whaite, Great British Bake Off winner 2012, author and TV presenter | East meets West fried chicken and cornbread |
| 1pm | Michael Wignall, Executive Chef at The Latymer, Pennyhill Park Hotel & Spa, Bagshot | English raspberry textures, coco sponge, single estate aero chocolate and frozen cheesecake rocks |
| 2pm | Aneke Spacie, owner of private catering firm, Food by Aneke, West End | Spiced pumpkin velouté with a pea and potato samosa, finished with a chilli infused oil |
| 3pm | Rob Kennedy, Executive Chef at the Royal Military Academy Sandhurst | Baked cod with pickles, and sticky pig's cheek with crispy black pudding |
| 4pm | John Whaite, Great British Bake Off winner 2012, author and TV presenter | White chocolate and raspberry melting cake |
| 4.45pm | Judged and presented by John Whaite | Woking Shopping Bake Off competition (adult and junior) winner announcements |