Demo Kitchen: Luke Robinson, Tim Maddams, Roopa Gulati

Masterclasses in choosing and cooking with fish, meat and veg

The month of August sees three different chefs share their skills on how to tackle both the basics and trickier aspects of cooking with fish, meat and veg.

Kicking off the residency is chef Luke Robinson. He’ll be sharing tips and tricks on getting the most from fish and shellfish: from buying the right piece of produce for your recipe and cooking method, to identifying quality, and how-to guides on useful knife skills such as filleting and shucking. Next up sees Tim Maddams navigate the ins and outs (literally) of meat, including a demonstration of butchery techniques, guidance on trussing and cooking methods, and tips on cooking it to perfection. Last—but absolutely not least—comes Roopa Gulati on all things veg. She’ll be exploring the textural transformation of vegetables through different cooking techniques, offering tips on waste saving, and showcasing various cutting techniques.

Thursday 8th August, Luke Robinson:
—Sole meuniere
—Gurnard fish soup with gruyere croutons
—How to cook a perfect fillet of fish 

15th August, Tim Maddams:
—Spiced lamb’s liver, flat breads, yoghurt, carrot and cumin
—Pan cooking the perfect rump steak, caper and anchovy butter
—Chargrilled lamb kebabs with chermoula

22nd August, Tim Maddams:
Roast rabbit, courgette and lemon
Spatchcocked young hen and romesco
Six-spice roasted free range pork belly with dressed Asian salad

29th August, Roopa Gulati:
—Tomato, tamarind and lime sorbet
—Crushed baby turnips with mango powder & fennel 
—Vegetable pakoras, red chilli and lime sour cream
—Baby carrot pickle and carrot top ricotta crostini
—Beetroot crisps

Demos are free to attend and held on Thursdays throughout August in the Market Hall, 1-2:30pm