Get Cooking
There were food demonstrations and practical workshops for both children and adults with a chance to make and eat something delicious and see professional cooks in action.
For children
Fun Food Academy will be running a Children's Cookery School for children aged 5-11years old on Saturday and Sunday. Over two one-hour long cooking sessions they will teach your kids the fun of cooking using plenty of home-grown, local produce to design and make their very own pizza to serve with a delicious fresh, crispy salad - all to take away with you to eat and enjoy FOR FREE!!!
For adults
Rosemary Moon
West Dean's regular cookery demonstrator and keen camper Rosemary Moon will be cooking up one-pan meals featuring local seasonal ingredients, which will be easy and quick to prepare and cook when camping. Rosemary has been broadcasting, writing and talking about food for over 30 years. She is a much-published author and now runs the food courses at West Dean.
Daniel De La Falais
Franco-English chef Daniel de La Falaise trained at Mark Birley’s Harry’s Bar under Alberico Penati and went on later to launch the George Club. Later he launched George Club. He lives in South West France where he keeps an extensive vegetable and herb garden for his work as a private chef. His focus is on the vitality of food, and the sourcing and celebration of raw ingredients grown from natural methods of agriculture. At the Festival, Daniel will be demonstrating what can be done with every last morsel of a Selsey crab and how baby shoots, sprigs, flowers and bolting seeds can be combined to form a true herb salad.
Giles Thompson
Giles trained as a chef under Michel Bourdin at the Connaught and was latterly Executive Chef at the Ritz. Before moving to Chichester he was Head of School at Le Cordon Bleu Culinary Academy in Marylebone, teaching the disciplines of French regional and classical cookery. He now runs restaurants at the Earl of March and The Partridge, near West Dean. A regular demonstrator at West Dean’s annual Garden Events, Giles will be sharing some culinary tips of the trade.
Please Note: For weekend visitors workshops can be booked on arrival, a percentage of spaces will be held back for day visitors.
