Bhupinder Virdee Lace has been combining her Indian cooking skills with tireless charity fundraising for years. At this year’s Food Festival, she will be cooking up a true taste of the Punjab with some fantastic dishes.
Paul Prescott is Executive Head Chef of Nelson Hotels. He has worked alongside many notable Chefs in well-known restaurants all across the UK such as L’Enclume in Cumbria, Seaham Hall in County Durham and even The Square restaurant in Mayfair. These experiences and working in such busy and experimental kitchens have given him a wealth of knowledge that he will share with you at this year’s festival.
Mike Peters, Head Chef at the Lemon Tree Restaurant in Wrexham, combines locally sourced ingredients with inventive flair to create the perfect dining experience. Mike will be showing off his skills in the demonstration kitchen over the whole weekend. Highlights will include his signature duck and chestnut terrine with beetroot chutney and toasted corn bread as well as black pudding-stuffed belly pork with sage mash.