Meet the chefs

Aug 22 2008 by Jane Hall, The Journal

Gastronomic treats galore will be on offer as the cream of the region’s chefs throw their culinary weight behind The Journal Taste 2 food and drink festival in association with Tesco on August 30.

The six will create mouthwatering dishes using local ingredients at cookery demonstrations throughout the day at Macdonald Linden Hall hotel, golf and country club at Longhorsley near Morpeth, Northumberland. Jane Hall finds out what the public can expect.

Name: Victoria Turnbull

Age: 42

Lives: Spital Tongues, Newcastle

Job: Head chef, Grafton House Hotel, Durham

Claim to fame: “Winner of Campbell’s Supercook competition – my photo and recipe was featured on millions of Campbell’s soup cans around the UK.”

Food philosophy: “Eat, drink and be merry!”

Other projects currently on the go: She’s busy planning dining events at the hotel and organising a second Thai cookery course during her visit to Thailand in October.

Why are you supporting Taste 2? “Because it’s a fantastic showcase for the North East and its culinary offerings.”

What do you hope to get out of the Linden Hall event? “To find some new local suppliers for Grafton House’s restaurant.”

What do you hope the public will get out of Taste 2? “That they’ll discover some wonderful food producers right on their doorstep and be inspired to get cracking in the kitchen.”

What will you be cooking at Taste 2? “I’m hoping to use ingredients from my allotment – raspberries, courgettes, Swiss chard, spinach, tomatoes, basil, parsley and mint – for a summery green gazpacho, sea trout with salsa verde and a courgette salad, and a classic lemon posset with summer fruit sauce.”

When to see Victoria: 10-10.30am

Name: David Hall

Age: 38

Lives: East Boldon, South Tyneside, with wife Helen and three-year-old daughter Cerys

Job: BookTheCook, food education, personal chef, radio and freelance writer

Claim to fame: BBC MasterChef finalist 2007

CV: A self-taught cook, David works with Expo Chef teaching children how to eat healthily and have fun with food. Is a freelance writer for several magazines as well as a successful blogger on journallive.co.uk

Food philosophy: “Keep it simple, keep it tasty, keep it fresh and keep it seasonal where possible.”

You did Taste 1 at Gibside. What memories do you have of that? “I was first on at Gibside and was bracing myself for a show in front of a load of empty chairs. The tent was packed before I could finish prepping! The enthusiasm from the crowd was brilliant. It proved that here in the North East we have a passionate force of people eager to find out more about food, and more importantly, local suppliers selling extraordinary products.”

What do you hope to get out of the Linden Hall event? “Huge accolade, endless praise, a fat TV contract and a kiss and a cuddle off Hairy Biker Simon King. No, seriously, I only foolishly put myself up with the professional chefs in a kitchen to help inspire the general public to get in the kitchen more. It doesn’t all have to be about towers on plates, foams and squiggles, especially for the home cook with a family to feed.”

What do you hope the public will get out of Taste 2? “Access and knowledge to local suppliers and a few ideas from the chefs on how to turn a particular product simply into a cracking plate of food.”

What will you be cooking at Taste 2? “Roast wild mushroom and thyme soup with sea bream, then a pigeon, squash and beetroot salad.”

When to see David: 10.45-11.15am

Name: Pierre Rigothier

Age: 29

Lives: Gateshead

Job: Head chef at Jesmond Dene House, Newcastle

Food philosophy: “I always look for the best products, as fresh as possible, and respect them and cook them with my heart.”

Other projects currently on the go: “I am doing the Great North run in October for the first time (I am raising money for the Children’s Foundation). I am also going to be a dad for the first time in January and I am getting married in May!”

Why are you supporting Taste 2? “Because I am eager to share my passion of cooking and eating.”

What do you hope to get out of the Linden Hall event? “I haven’t met many chefs in the area yet so I hope I will get the chance to do so at the event.”

What do you hope the public will get out of Taste 2? “I hope it will give people the appetite to go out, to try all the great restaurants in the area, and dare to try new food.”

What will you be cooking at Taste 2? “Seared Aberdeen Angus sirloin steak, thick Maris piper fries, homemade ketchup and grain mustard emulsion.”

When to see Pierre: 11.30-12 noon