The Food Theatre
The theme for the 2019 Food Theatre was all about sustainability and making best use of the bounty that is available from our glorious Scottish landscape. Without the careful husbandry encouraged by the GWCT we would not have the quality and breadth of produce available to us. Once again we have teamed up with Scotland’s Natural Larder to provide some great presentations.
Over the three days, we welcomed leading game chefs and professionals talking and showing us how to get the best from our game. Steve Wade will be talking about how his business really is from moor and the air to your table and your dog’s bowl!) We have Master chef winner Jamie Scott and Gleneagles chef Richard Dalgliesh to name a few.
New for 2019 was our conversations. We asked some experts across the board with interests in conservation and sustainability but also good food ideas! It is ironic that when the game fair is on there is very little actual fresh “game” available but we hope to provide food for thought as well as culinary ideas for food. The conversations lasted for about 40 minutes with time for some questions from the audience.
10.30: Catriona Frankitti
“What to do with produce from the estate”
Catriona is well known to the Game fair as a professional cook and food demonstrator.
Catriona will be looking at how gamekeepers and estate managers can make best use of game and wild food from the estates. Vac pac machines and farmers markets are all part of the process of landscape to plate.
11.30: Food hall trader Byam Trotter from Trotter’s Independent Condiments will talk about his condiments and what wild ingredients he uses and what foods from the hall they will accompany; he will also be demonstrating his curry kits.
12.30: We are very fortunate to be joined this year by one of the team from the renowned kitchens of the world-famous Gleneagles hotel. Richard Dalgliesh Executive sous chef at Gleneagles will provide a demonstration based on Gleneagles dishes.
2.00: Tom Lewis how to bake your own bread
Tom returns to the game fair determined that people should learn to make bread
Three consecutive sessions giving visitors an opportunity to make and bake their own bread. Make sure you sign up early.
A truly varied day in the Food Theatre – from Sausages to cook schools and conversations.
10.30: Sausage making with Stuart Minick and Catriona Frankitti
Catriona makes a return to the fair with her start to the day on sausage making working with Stuart Minick who has a stall in the food hall with his butchery business. Fife based butcher Stuart has bought a sausage machine specially for the Fair! to show how to make a simple sausage using game.
Hosted by Food Hall manager Christopher Trotter, his guests will be Pete Moore SNH Wildlife Management Team with Scottish Natural Heritage and Amy Rankine, who is a graduate of Queen Margaret university’s Gastronomy Masters degree. She is a member of the Association of Foragers and a keen preparer of foraged foods.
12.30: Edinburgh New Town Cookery School
A demonstration led by Fiona Burrell director of the Edinburgh New Town Cookery School using wild foods and game. A trio of recipes to showcase how varied cooking with game can be: Pheasant breast braised with oranges, warm salad of wood pigeon, lardons, potatoes and walnuts and Moroccan rabbit stew with preserved lemons.
2.00: Amy Rankine Association of Foragers, where to find and what to do with foraged produce Foraging, sustainability and wild food in an ethical manner.
3.00: Game sausage competition with Catriona Frankitti
A repeat of last year’s very successful sausage making competition. Bring in your own and Catriona will cook them for a panel to taste and judge the winner. All sausages must be handed to the BASC tent by 11 o’clock.
4.30: Steven Wade of Woodmill Game will be talking about how his business really is from moor and the air to your table (and your dog’s bowl). His son Guy who has “The Screaming Peacock” – a burger van with a difference – is part of this great story. Come and hear how Steven is taking the sustainable initiative seriously.
10.30: Steve Wade talking venison and pheasant – the whole animal and what to do with it. Working with Stuart Minick who will strip down a roe deer carcass, some of the meat will be used for demonstrations later in the day.
11.30: Jamie Scott BBC Master chef winner, Newport restaurant with Great Grog – food and wine matching. Jamie Scott needs no introduction his relaxed approach belies a passion for foraged, local and seasonal produce. His double act with Richard Meadows owner of Great Grog wine merchants is one not to be missed.
1.00: Conversation with Xanthe Clay former president of the Guild of Food writers and Ghillie Bassan author broadcaster and food writer on her new book Spirit & Spice by Recipes inspired by world flavours set against the wild landscapes of Scotland
2.00: Jamie Scott from the Newport on his own this time ………. or will he be!
3.00: Sam Wightman local chef Sam is the owner of Kisa’s in Perth and either he or his sous chef will show us what he does in the restaurant
4.00: Whisky pairing with Glenturret – a thrilling end to the fair, what to drink with your oysters, smoked fish cured game. A gentle introduction to pairing malt whisky with some of the foods available at the Game fair.
Don’t forget, once you have seen a presentation in the cookery theatre please take time to go round the food hall. It really is the best food hall at any Fair in the whole country!
We look forward to welcoming you!