Street Market Chef

Tuesday 21 December, 7:30pm on Five

Amanda Lamb hosts the food show celebrating fresh, seasonal produce. Coming from a different British town each week, the programme sees two local chefs go head to head to cook the best twocourse meal they can using ingredients bought that day from the market. This week’s show takes place in Bakewell and sees the cooks creating mouthwatering recipes involving locally produced chocolate. The two chefs taking part in this week’s show are Simon Lilley, a founding chef at Coghlans Cookery School, and his former pupil Kim Gdaniec. Simon is confident that as he is a professional chef, amateur Kim will give him no trouble in the competition. “She’s just a housewife cook, so I’ve got nothing to worry about,” Simon boasts. Kim, however, is not going down without a fight. “I’d like to show him a little bit of what he’s shown me,” she says. Kim and Simon’s challenge is to search Bakewell’s award-winning farmers’ market for the best ingredients they can find. They will then use that produce to create a spectacular two-course meal in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges. This week, the judging panel features Andrew Bingham, the local MP for the High Peak area. Joining him is Joy Hales, editor of Derbyshire Life magazine, and Alan Hill, head chef at the Michelinstarred Devonshire Arms eatery. Alan has some inspiring words for budding chefs. “You’ve got to have passion and dedication,” he advises. After selecting their raw ingredients, the chefs are given a special element that they must incorporate into one of their dishes. On this occasion, the ingredient is chocolate, which has to be used in the main course rather than the dessert. Simon’s first dish is a duo of rabbit with chocolate sauce on a bed of wilted wild nettles. Kim decides to make fillet of Derbyshire beef with a dark chocolate jus with a side of broad beans and a potato rosti.

Tuesday 30 November, 7:30pm on Five

Amanda Lamb hosts the food show celebrating fresh, seasonal produce. Coming from a different British town each week, the programme sees two local chefs go head to head to cook the best twocourse meal they can using ingredients bought that day from the market. This week’s show takes place in Leicester and sees the cooks creating mouthwatering recipes involving the Caribbean staple fruit plantain. The two professionals taking part in this week’s show are Rahul Gupta and Phil Sharp. Rahul is head chef at the Colourworks restaurant in Leicester, which specialises in European-inspired cuisine. Phil is head chef at the Maiyango Local. As he has spent several years travelling, Phil prefers a more fusionbased method of cooking. Both chefs like to use fresh local produce. “I like to know where my ingredients are coming from,” Rahul says. Rahul and Phil’s challenge is to search Leicester’s award-winning farmer’s market for the best ingredients they can find. They will then use that produce to create a spectacular two-course meal in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges. This week, the judging panel features Sean Hope, a Michelin-starred chef and owner of the Olive Branch restaurant in nearby Oakham. “I like little things done well – attention to detail is key,” Sean says. Joining Sean is Rachel Green, a local farmer and chef who is also an ambassador for Leicester market. Rounding off the panel is Herdle White, a local radio presenter and organiser of Leicester Caribbean Carnival. Having grown up on Caribbean cuisine, Herdle has a clear idea of what he is looking for. “The chefs have to feel passionate about the food,” he says. After selecting their raw ingredients, the chefs are given one special element that they must incorporate into one of their dishes. On this occasion, the ingredient is plantain. Phil prepares honey and ginger roasted plantain with pan-fried sea bass and crispy fried cassava. Rahul cooks honey duck breast with plantain mash with mushrooms, wilted greens and fried plantain crisps.

Tuesday 23 November, 7:30pm on Five

Amanda Lamb hosts the food show celebrating fresh, seasonal produce. Coming from a different British market town each week, the programme sees two local chefs go head to head to cook the best two-course meal they can using ingredients bought that day from the market. This week’s show takes place in Bristol and features such dishes as portobellini mushrooms on toasted brioche, thyme and garlic roasted chicken breast with smashed courgettes and carrots, and Cotswold white hen with summer greens. The two professionals taking part in this week’s show are Jonny Evans and Ron Faulkner. Head chef at Berwick Lodge, Jonny has a passion for local produce. “It’s got to be local and it’s got to be real ingredients – no pre-bought, pre-packed stuff,” he says. Ron is head chef and proprietor at Ronnie’s Restaurant in Thornbury. “We don’t create poncy food,” he says of his menu. “It’s good, earthy, wholesome grub.” Ron and Jonny’s challenge is to search Bristol’s award-winning farmer’s market for the best ingredients they can find, then use that produce to create a spectacular two-course meal. But the cooks will not be working from the comfort of their usual school kitchens. Instead, they will have to prepare and cook their dishes in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges. This week, the judging panel consists of former England rugby star Gareth Chilcott, Holly Aurelius-Haddock, editor of Flavour Magazine, and Doug Bonar, head chef at the Clifton Club. Aware that the chefs will be feeling the pressure, Doug offers some words of advice. “They need to keep it visual and simple,” he says. After selecting their raw ingredients, the chefs are given one special element that they must incorporate into one of their dishes. On this occasion, the ingredient is mushrooms, grown at a nearby farm. While Amanda visits the farm in question to examine the growing process, the chefs set about preparing a starter they think will wow the judges.

Tuesday 16 November, 7:30pm on Five

Amanda Lamb hosts the food show celebrating fresh, seasonal produce. Coming from a different British market town each week, the programme sees two local chefs go head to head to cook the best two-course meal they can using ingredients bought that day from the market. This week’s show takes place in Doncaster and features such dishes as grilled halloumi with black olive risotto, an olive, cheese and tomato tart and floating meringues in ginger custard. The two professionals taking part in this week’s show are school cooks Lisa Scrivens and Jo Gore, from Edlington St Mary’s Catholic primary and Intake primary respectively. Taking a break from preparing the likes of corned-beef hash and spotted dick, both cooks are itching to expand their culinary horizons. “We’re very limited in what we can do with the school menu,” says Jo. “It’s good to broaden your experiences,” adds Lisa. Lisa and Jo’s challenge is to search Doncaster market for the best ingredients they can find, then use that produce to create a spectacular twocourse meal. But the cooks will not be working from the comfort of their usual school kitchens. Instead, they will have to prepare and cook their dishes in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges. This week, the judging panel consists of Dave Booker, head chef at Mount Pleasant restaurant, Peter Davies, the mayor of Doncaster, and Darren Burke, features editor at the Doncaster Free Press. Aware that Jo and Lisa will be feeling the pressure, Dave offers some words of encouragement. “Don’t panic,” he advices. “Blank the crowd out.” After selecting their raw ingredients, the chefs are given one special element that they must incorporate into one of their dishes. On this occasion, the ingredient is olives, grown at an independent farm in Crete and then sold at Doncaster market by the farmer himself. The pair then have half an hour to knock up a main dish they think will wow the judges.

Tuesday 9 November, 7:30pm on Five

Amanda Lamb hosts the food show celebrating fresh, seasonal produce. Coming from a different British market town each week, the programme sees two local chefs go head to head to cook the best two-course meal they can using ingredients bought that day from the market. This week’s show takes place in Leicester, and features such dishes as trout with peas bonne femme, fillet of beef with Red Leicester rarebit and girolles, and ballotine of chicken with broad beans. The two professionals taking part in this week’s show are family man Simon Nurse, head chef at the Village Restaurant in Newtown Linford, and Tom Cockerill, head chef and owner of Entropy in Leicester city centre. Favouring English food with a French twist, Simon has been in the industry for ten years and is determined to win. “I’m very competitive – in everything really,” he says. Tom came to food quite late in life, but has earned a number of awards thanks to his passion for cooking. “The ethos is food I like to eat,” he says of the ever-changing menu at his restaurant. Simon and Tom’s challenge is to search Leicester market for the best ingredients they can find, then use that produce to create a spectacular two-course meal. But the chefs will not be working from the comfort of their usual kitchens. Instead, they will have to prepare and cook their dishes in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chefs’ judges. This week, the judging panel consists of Ruth Wakeling from Melton Mowbray Food Partnership, Michelin-starred chef Aaron Patterson of Hambleton Hall in Oakham and Sallie Hooper from Leicestershire Food Links. After selecting their raw ingredients, the chefs are given one special element that they must incorporate into one of their dishes. On this occasion, the ingredient is local favourite Red Leicester cheese. The pair then have half an hour to knock up a starter they think will wow the judges.

Tuesday 2 November, 7:30pm on Five

Amanda Lamb hosts the food show celebrating fresh, seasonal produce. Coming from a different British market town each week, the programme sees two local chefs go head to head to cook the best two-course meal they can using ingredients bought that day from the market. This week, Amanda is in Bakewell, where she gives two chefs the challenge of cooking a mouthwatering dish with buffalo meat – an ingredient which neither has used before. The market town of Bakewell in the Peak District is famous for its puddings, and is home to the second largest farmers market in the UK. Over 75 stalls sell produce from around the district, with ingredients such as goat meat on sale alongside more traditional local fare such as oat cakes and sweet treats. Amanda meets Simon Bradley, who is head chef at the local East Lodge hotel. Simon grows a lot of his own vegetables in the hotel garden and favours traditional British cooking. His opponent in the kitchen is Todd Carroll, who is head chef at Nat’s Kitchen in nearby Buxton. Todd is very keen on locally sourced produce and considers himself a progressive chef. “I’m not scared of cooking anything,” he announces. After hand-picking various ingredients from the market, the chefs meet their three judges – all local women known for their love of food. The week’s mystery ingredient is also revealed to be buffalo, which has half the fat and cholesterol of beef, but a reputation for being slightly harder to prepare. Since neither has ever cooked with buffalo, the chefs are excited at the prospect of broadening their horizons. “We’ll give it a whirl!” Todd says enthusiastically. The chefs begin by making a starter from their own choice of ingredients. Simon prepares a Derbyshire wood pigeon and pressed ox-tongue club sandwich, using his own award-winning black-pudding bread. Todd has decided to make a stilton souffl� with a side of fennel and watercress salad. “Brave move!” Amanda says. “I’ve only tried to cook a souffl� once before, and it looked like I’d run it over,” she adds. Simon’s dish, which also includes a sweet-corn pur�e, is much trickier to prepare than the souffl�. Will his efforts be rewarded by the judging panel, or will they plump for Todd’s bold simplicity?

Tuesday 26 October, 7:30pm on Five

Amanda Lamb hosts a brand new food show celebrating fresh, seasonal produce. Coming from a different British market town each week, the programme sees two local chefs go head to head to cook the best two-course meal they can using ingredients bought that day from the market. The opening instalment takes place in York, and features such dishes as grilled mackerel with gooseberry jelly, turbot with honeycomb salad, and duckling with a beetroot fondant. The first two professionals to take part in ‘Street Market Chef’ are Robert Ramsden and Stephanie Moon. An executive chef and regular at the York Food and Drink Festival, Robert prides himself on the provenance of the ingredients he uses. “I’m passionate about using local produce and local suppliers,” he says. Stephanie, consultant chef at the award-winning Rudding Park Hotel in Harrogate, is a keen forager, who can often be found searching the woodland of Yorkshire for tasty titbits. Robert and Stephanie’s challenge is to search York farmer’s market for the best ingredients they can find, then use that produce to create a spectacular two-course meal. But the chefs will not be working from the comfort of their usual kitchens. Instead, they will have to prepare and cook their dishes in an alfresco kitchen in the heart of the town centre, under the watchful eyes of shoppers, traders and the ‘Street Market Chef’ judges. This week, the judging panel consists of freelance food writer Mandy Wragg, Neil Barrett, a midfielder for local football team York City, and Frances Atkins, head chef at the Michelin-starred York Arms. After selecting their raw ingredients, the chefs are given one special element that they must incorporate into one of their dishes. On this occasion, the ingredient is honey. The pair then have half an hour to knock up a starter they think will wow the judges. Robert pins his hopes of success on a dish of panfried goats cheese with red, golden and white beetroot and cracked hazelnuts. Stephanie, meanwhile, plumps for grilled mackerel with gooseberry jelly and fresh pea salad. In the event, both dishes look great as they are presented to the panel. Footballer Neil deems Robert’s cheese “rather nice”, while Mandy describes Stephanie’s mackerel as “a gorgeous-looking plate of food”. But how will the judges score the chefs’ efforts?

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