The Chocolate Theatre will feature the talents of our chocolatiers, local chefs and brewers. This year we have Steve Ashworth hosting the Chocolate Theatre. Steve, a regular on the South West foodie scene, will be keeping the chefs and chocolatiers on their toes! Here’s the exciting line-up:
Saturday 15 April 2017
11am – 11.45am Conor Stapleton, Bordeaux Quay – Blow torched mackerel with beetroot, white chocolate and horseradish crème-fraiche
12pm – 12.45pm James Gordon, Chocolate Bear Kitchen – Chocolate, blood orange and cashew vegan and gluten free cheesecake with cashew praline
1pm – 1.45pm Russell Pullan, Fifth Dimension Chocolates – Journey Development of Lemon Chutney Ganache
2pm – 2.45pm Aneesh Popat, The Chocolatier – Hawaii to Mumbai. Cumin cooked pineapple, cinnamon chilli ganache, bombay mix crumble with honey coulis
3pm – 3.45pm Zara Narracott, Zara’s Chocolates – Easter Simnel Truffles
4pm – 4.45pm Stephen Hall, Incredible Brewing Company – Chocolate and Beer
5pm – 5.45pm Lucy Clibery, The Little Cocoa Company – Rum inspired chocolates
Sunday 16 April 2017
11am – 11.45am Aneesh Popat, The Chocolatier – Hawaii to Mumbai. Cumin cooked pineapple, cinnamon chilli ganache, bombay mix crumble with honey coulis
12pm – 12.45pm Mark Chapman, Bravas – Salted Chocolate Truffles
1pm – 1.45pm Josh Eggleton, Pony and Trap – Chocolate fruit and nut
2pm – 2.45pm Elspeth Humm, Elspeth’s Kitchen – Chocolate and Coffee Cheesecake with a peanut caramel centre
3pm – 3.45pm Zara Narracott – Easter Simnel truffles
4pm – 4.45pm James Gordon, Chocolate Bear Kitchen – Chocolate, blood orange and cashew vegan and gluten free cheesecake with cashew praline
A lifelong chocoholic, as a child Zara eagerly shared her passion with her chocolate-loving grandmother. Growing up, Zara's favourite treat was the chocolate cake made by her grandmother.
After completing the École Chocolat Professional Chocolatier Programme and equipped with a broad knowledge of the history of chocolate and the means by which to create her own, Zara
began experimenting in her home kitchen. Fusing different flavours and finding unique pairings to combine with high quality chocolate cemented Zara’s passion for this path and she resolved to continue learning and improving.
Winner of the Best Local Confectioner at the 2014, 2015 and 2016 at the Bristol Good Food Awards, Zara has been become established as one of Bristol’s best known chocolatiers. Her chocolates are hand made at her Southville shop, and she often delivers demonstrations, tasting events and hosts indulgent chocolate making parties.
Watch Zara as she carefully demonstrates making one of the chocolates from her Easter range – Simnel Truffles.
Josh Eggleton is Chef Patron of The Pony & Trap, running it for the last ten years alongside his sister Holly.
At 15 years old Josh started working at his local fish & chip shop. Following his passion for food, by 2003 the young chef had triumphed in the Gordon Ramsay College Scholar competition, confirming he was destined for a bright future in the industry. Following this success, Josh moved to Bristol’s Harbourside restaurant, the Olive Shed where he was Head Chef for two years, before embarking on a journey working with some of the finest chefs and restaurants in the World including, Sicily’s il Mulinazzo, the New York institution, Chanterelle and 3 Michelin starred French Laundry of California.
This experience gave Josh the drive and skills needed to return to the UK and with the backing of his family, start his own personal venture which made him one of the youngest pub and restaurant proprietors in the country. Taking The Pony & Trap from strength to strength, Josh was awarded a Michelin star in 2011, which made him one of the youngest chefs to hold this accolade, an accreditation which the pub has held ever since. Now recognised as one of the most exciting places to eat in the South West, the pub has maintained its star and in 2016 was voted fifth in the Publican Morning Advertiser's Top 50 UK Gastropubs.
Josh has built a reputation for his ethos of sustainability and seasonality, sourcing many of the suppliers to the pub from within 20 miles. Josh has also been part of the creation and operation of a number of businesses in the region designed to promote Field to Fork dining and organic farming methods including East Drink Bristol Fashion and cafe restaurant now based at Bristol Temple Meads Yurt Lush.
As an advocate for South West food, Josh has represented the South West in the finals of BBC 2’s Great British Menu.
At last years’ festival, Josh packed out the Chocolate Theatre so make sure you get there early so not to miss his ‘Chocolate Fruit & Nut’ demonstration!
Stephen is owner and head brewer at The Incredible Brewing Co; an award winning brewery based in Bristol. It produces small batches of experimental, natural produced, quality craft beer using traditional methods. The unique recipes contain the finest ingredients and are packed with intriguing flavours and aromas that push the boundaries of convention.
Their beer is a modern expression of place and tradition. A gift from time honoured cultures.
Russell is co-founder and head chocolatier at Fifth Dimension Chocolates.
Having worked in the media industry for over 20 years, Russell decided to change his career path completely at the age of 49 and set up Fifth Dimension Chocolates.
Since discovering the world of fine quality chocolates after being given the book Chloe Doutre-Roussel’s book “The Chocolate Conoisseur”, Russell started to teach himself how to make chocolates and experiment with different ingredients and flavours as a hobby. Over the years, friends suggested that he should sell the chocolates, and so in 2013 he became a chocolatier. Within three years, the company has won over 18 awards including International Chocolate Awards, Academy of Chocolate Awards and Great Taste Awards.
Watch this master of chocolate-making and flavour development as he takes you through the process of developing one of their signature chocolates – a Lemon Chutney Ganache.
When James Gordon first started out as a chef at the age of 16, food intolerances and dietary needs were still raising eyebrows and rolling eyes in the kitchen. Believing that everyone who chooses to dine out should be catered for, James would disappear to the fridge when a diner with dietary needs arrived, only to come back five minutes later with a list of choices for them to choose from.
A few years later, Thechocolatebearkitchen.com was born – a recipe website, showcasing gluten free, vegan and dairy free alternatives. The success of this website and its adjoining Instagram account prompted James to leave his fulltime job and start spreading his Inclusive Eating ethos via the medium of Pop Ups.
Since then, The Chocolate Bear Kitchen has been part of NatWest’s Entrepreneurial Spark Programme, appeared in Bristol’s Food Waste Festival, Business Insiders Magazine and raised over £36,000 of equity investment as part of Crowd10.
James like to promote cleaner and healthier creations and versions of not so healthy dishes, bakes and cakes and will be demonstrating his own very own Chocolate, blood orange and cashew vegan and gluten free cheesecake with cashew praline at the festival.
After a health scare in 2012, Elspeth decided to leave her life in London and headed to Italy to learn more about food. Elspeth trained as a Professional Chef in Florence and worked on private super yachts before studying Health & Nutrition with the Institute of Integrative Nutrition based in New York. A combination of both of these passions and Elspeth's Kitchen was born.
Elspeth's Kitchen specialise in creating desserts made with completely natural plant-based ingredients. They take their passion for healthy and wholesome ingredients and combine them together to make treats that are nourishing and nowhere near as naughty as they look. All of their desserts are gluten free, refined sugar free, soya free and dairy free. They are also free from artificial colours, flavours and preservatives.
Watch as Elspeth creates one of her signature desserts which no doubt will look and taste divine but without the calorific intake!
Conor is just 21 but is already making impressive moves on the Bristol foodie scene. He started cooking 6 years ago and after a stint at the Boca Bar, is now sous chef at Bordeaux Quay situated on Bristol’s harbourside.
Conor started working at Bordeaux Quay in 2013 where he studied his level 3 apprenticeship with City of Bristol and after much hard work and dedication, became Sous Chef at just 20 years old. Conor has a passion for simplicity when it comes to food and hopes to show this in his Mackerel, Beetroot and White chocolate dish, which he’ll be demonstrating in the Chocolate Theatre this Easter.
A tax specialist by trade, Steve’s reputation as more than a gifted amateur was cemented in 2013 when he won the title of South West’s Best Dish at the South West Chef of the Year competition.
He is a member of Bristol Food Policy Council and Chairs West of England Local Enterprise Partnership Rural and Food Group. He judges for Taste of the West, Guild of Fine Food, Western Daily Press as well as being on the executive judging panel for the Soil Association’s Organic Food Awards. Steve also organises food festivals, hosts several demo stages including Bristol Food Connections, Weston Super Mare, Bath and West Show and charity dinners.
We're looking forward to Steve hosting the Chocolate Theatre for the first time this year, he'll be the one asking the questions we all want to know the answers to!