Cookery Demos

Visit the chef demo stage, some of the best local chefs will take you through their favourite recipes. Entertaining you with tricks of the trade and shortcuts, inspiring you to make the perfect dishes at home.

Enjoy some live foodie entertainment and learn something new.

Saturday 5th August

Look who’s cooking

11:00 - 11:40 am - Kerry Witt (Chocolate by Miss Witt)

12:10 - 12:50 pm- Monty Stonehewer (The Terrace at The Montagu Arms)

1:20 - 2:00 pm - Andrew Gault (Balmer Lawn Hotel)

2:30 - 3:10 pm - Andy Oakey (The Sustainable Chef)

3:40 - 4:20 pm - Jen Williams (Naked Jam)

Chefs on Saturday

Kerry
Witt

Chocolate by Miss Witt

  • Setting the Scene with Chocolatier Miss Witt…

    Kerry Witt was working with chocolate from a young age using her grandmother's bain-marie to melt chocolate for her much-loved peppermint creams. From these early beginnings, she has gone on to win many awards, including the prestigious Academy of Chocolate Awards –world-renowned for excellence in its field.

    Kerry is also on the judging panel for the Academy of Chocolate Awards.

    For Kerry, it is always about taste and flavour. Depending on where the cacao trees are grown, the variety of cacao pods and terroir of the land gives an entirely different flavour. You will be encapsulated in her world of fine chocolate, ensuring a special treat to delight the senses.

Monty Stonehewer

The Terrace at The Montagu Arms

  • With over six years of experience in top restaurants across the UK and beyond, Monty Stonehewer is Head Chef at fine-dining restaurant The Terrace at The Montagu Arms, located in Beaulieu in the New Forest.

    Monty supports Executive Chef Daniel Burrell in the curation and execution of the restaurant’s menus, showcasing classic British dishes and modern elevated plates utilising local Hampshire and responsibly sourced ingredients.

    He joins from Michelin-starred Peel’s Restaurant at Hampton Manor where he rose through the ranks quickly and held the position of Head Chef for over two years. During his time there, Monty was responsible for developing its menus and for the construction of its first seven-course tasting menu.

    Prior to this, Monty started off his career at the award-winning Forest Hotel and Restaurant in Dorridge, where he worked as a Commis Chef. He has also undertaken a number of stages in Michelin-starred restaurants including Midsummer House, Le Manoir aux Quat’Saisons and The Cross in England as well as Une Table au Sud and L’Epuisette, both in France, where he was classically trained and developed a passion for fine dining.

    Monty qualified as a finalist for BCF Young Chef of the Year in 2017 and 2018 and impressed the critics during his time as a finalist on MasterChef: The Professionals in 2019.

Andrew
Gault

Balmer Lawn Hotel

  • Started cooking in the North of Scotland in the 1990s in a local hotel, in 1996 I had the opportunity to work for Gleneagles in Perthshire, in 2001 I left Gleneagles and gained experience working for several 5-star hotels including St Andrew Bay, the K Club, Turnberry, and Burj al Arab in Dubai.

    I moved back from Dubai in 2006 and settled on the south coast of England and moved to Balmer lawn hotel in October 2021 where I have been executive Head chef since.

Andy
Oakey

The Sustainable Chef

  • Andy Oakey (The Sustainable Chef) started his mission to share tasty and simple recipes with a big focus on the environment.

    He started out with the Foodies food festival crew in 2021 and has since been sharing his newly released cookbook, top tips, and hacks at the BBC Good Food Show, Ideal Home Show and beyond. His latest work is looking at how we can better use different kit in our kitchens.

Jen
Williams

Naked Jam

  • Jen Williams is a woman with many talents. She started her own business of making artisan jams in her kitchen in Barton on Sea over a decade ago.

    Now she runs a local production unit and a cookery school and provides jams and preserves to many prestigious London hotels. Jen stays true to her mother’s values. She grew up in the countryside where she enjoyed game meat with homegrown vegetables and wild fruits from the hedges.

    She is passionate about teaching and informing people about the benefits of healthy food. She has worked in the hospitality industry for more than 20 years and has received the Palme Culinaires from the Council Culinare France.

    She is also an active member of the Disciples of Escoffier UK and a judge and commentator for food events around the world. She holds a degree in Environmental Studies and has dedicated her life to promoting a sustainable future and raising awareness among people.

Sunday 6th August

Look who’s cooking

11:00 - 11:40 am - Colin Nash (Colin Nash Restaurant at The Retreat)

12:10 - 12:50 pm - Martin Dawkins (The Rustic Chef)

1:20 - 2:00 pm - Andrew Gault (Balmer Lawn Hotel)

2:30 - 3:10 pm - Christian Oner (SALT Cø.)

3:40 - 4:20 pm - Will (Crow Spotter Café)

Chefs on Sunday

Colin
Nash

(Colin Nash Restaurant at The Retreat)

  • Colin Nash is renowned for his relentless pursuit of innovation in his kitchen, with over 30 years of experience. One of the most exciting chefs in Dorset winning many awards over his years in the kitchen.

    His career began at the young age of 13 helping his mum in local restaurants in Christchurch. After school, he wasted no time in enrolling in Bournemouth and Poole catering college, one of the best colleges in England. This led him to Langans Brasserie in the heart of London, his first taste of pressure in a busy kitchen.

    As years went by he developed a passion and understanding of what he wanted to achieve by working in various hotels and restaurants along the way.

    He prides himself on fresh local and seasonal foods and likes to add the occasional twist. “A good meal is like a good movie exciting you along the way” he quotes.

Martin Dawkins

The Rustic Chef

  • I have been a chef for over 25 years, starting in the Royal Navy and having the honour of cooking for the Queen Mother and The Queen along with many other VVips around the world along with serving in Iraq and Kosovo.

    After 9 years of service, I left and worked in London at Petrus, before coming home back to Southampton working for Alex Aitken at Le Poussin as his sous chef and then Head Chef at Simply Poussin in Brockenhurst.

    These days I am a private chef catering along the south coast in people's homes, holiday lets or yachts. I can also be seen in the summer at Food Festivals along the south coast, giving live demonstrations and tips on cooking simple rustic dishes using local Hampshire Fare produce

Andrew
Gault

Balmer Lawn Hotel

  • Started cooking in the North of Scotland in the 1990s in a local hotel, in 1996 I had the opportunity to work for Gleneagles in Perthshire, in 2001 I left Gleneagles and gained experience working for several 5-star hotels including St Andrew Bay, the K Club, Turnberry, and Burj al Arab in Dubai.

    I moved back from Dubai in 2006 and settled on the south coast of England and moved to Balmer lawn hotel in October 2021 where I have been executive Head chef since.

Christian
Oner

SALT Cø.

  • Introducing multi award-winning private Chef, TEDx Speaker, and esteemed member of the England National Culinary Team.

    His expertise lies in crafting delectable dishes inspired by modern French, British, Mediterranean, and Scandinavian cuisines, skilfully blending his Norwegian and British heritage with his personal culinary preferences.

    Not only will he prepare and present your meals with utmost precision, but he goes the extra mile by taking care of the washing up afterwards. However, perhaps the most noteworthy aspect of his work is his unwavering passion and love for his profession.

Will (on right)

Crow Spotter Café

  • Crow Spotter Café is an amazing independent eatery which has its home at The Retreat New Forest. We take pride in crafting culinary experiences inspired by locally sourced ingredients.

    Our menu showcases hearty, nutritious, and entirely plant-based meals carefully curated to leave you feeling energized and deeply satisfied. Whether you join us for a delightful breakfast, a satisfying lunch, or indulge in our irresistible sweet treats, you can expect a truly flavour-filled and extraordinary dining experience.

    To complement our delectable offerings, we serve coffee that goes beyond excellence. Our beans are ethically sourced, ensuring a positive impact on the communities and farmers involved. With a commitment to quality, each cup of coffee embodies a well-rounded and nuanced flavour, enhancing your overall café experience.