Chefs on stage

CHEFS ON STAGE

At The Taste of East Anglia we don’t bring in ‘celebratory’ chefs to spend the day with us, instead we work with the very best chefs, bakers and butchers from our local area who are as proud as we are, to be showcasing their talent to a fantastic audience.

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We always have a top quality Kitchen Theatre, fully equipped with the latest overhead monitors and top of the range headsets so you can sit and immerse yourself in food all day and of course the whole stage area is covered in a fantastic marquee so you are protected from the elements too! Our Kitchen Theatre will be compered all day by John Jackaman, Founder and Managing Director of the Infusions Group and is sponsored by Carter Jonas Estate Agents, their Long Melford office covers the whole county and the majority of Essex, and they have always had a genuine passion for the local area. 

John has compered the Kitchen Theatre at the festival for the last two years and we are absolutely delighted to welcome him back as compere again in 2024. Over the course of the day he will be supporting a line up of fantastic local chefs, butchers and bakers on stage and we are incredibly proud to be working with such super talented professionals once again.

See below the wonderful line we have for you this year.

Our 2024 Taste Of East Anglia STAGE LINE-UP

John Jackaman Chef

John Jackaman

John Jackaman

Founder and Managing Director of the Infusions Group which includes the ICE restaurant and Cook School in Bury St Edmunds, John Jackaman is the man behind the famous ICE Lunch Bar dining experience. John is a highly experienced and well respected chef, having worked in a string of prestigious restaurants including The Marriot Marble Arch and The Ritz before starting Infusions and creating the ICE brand. John will also be compering this year’s cookery theatre.

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Will Wooster

Will Wooster

Headed up by Will Wooster, Wooster’s Bakery has a family tradition of innovation. Established in 1992 by Sue and Simon Wooster, the bakery at Bardwell Windmill, Suffolk was hand making quirky breads before ‘artisan’ was reinvented. With Will at the helm, the bakery has continued to grow in both quality and reputation, and now has a very popular following at their two shops as well as the weekly market at Hadleigh and the Bury St Edmunds Farmers. Will and his father Simon never fail to offer a very entertaining demonstration!

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Alan Paton

Alan Paton

Alan is one of our favourite chefs in Suffolk, having been here for nearly 20 years and working in some of our best restaurants and hotels, Hintlesham hall, Swan at Lavenham, Sutherland House and at Stoke by Nayland. Also supporting colleges and students as a key participant in charity work with A Passion to Inspire. He is currently consultant chef to Rabbits at the Bush, Shimpling. For his demo, Alan this year won the Sausage Rolloff at The Red lion in Barnes, London. A very keenly annually contested Sausage roll competition. He will showing us his Award winning Black pudding battenberg sausage roll, and as ever be handing out tasters.

Lee Copper

Lee Cooper

Lee Cooper

Head Chef at Squires Restaurant at The Bedford Lodge Hotel in Newmarket, Lee brings 26 years of culinary expertise and exceptional knowledge of high-end, gastro-style dining to his role at Squires Restaurant. Joining from Head Chef at Milsoms, Kesgrave Hall in Ipswich in 2021, he originally honed his skills at a number of renowned eateries, including The Ickworth Hotel, The Crewe Hall Hotel and Mottram Hall Hotel, as well as Infusions Bury St Edmunds and The Oaksmere in Eye. Lee Cooper states; “I approach my work at Squires Restaurant with a simple but powerful mission: contribute to East Anglian food culture, community, and cuisine.”

Greg

Greg Strolenberg

Greg Strolenberg

Greg, co-owner of Lavenham Butchers, will be giving a butchery display showing the different beautiful cuts of their own shot wild Venison, showcasing how versatile it is, and most importantly how sustainable and essential it is that we maintain the deer numbers to protect flora and fauna. Greg shoots in/around the Melford Hall estate and surrounding areas so it’s all low food miles and all about knowing where your food comes from! Greg will then be giving away the meat for people to try for free, after all it’s called the Taste of East Anglia!

Sam Sturman

Sam Sturman

Sam Sturman

Suffolk born chef Sam Sturman is currently Head Chef at The Bull at Troston. Sam had left Suffolk to work in Michelin starred restaurants all around the country learning new skills and techniques which he has returned to his hometown to push new ideas using the best produce that this region has to offer. When Sam is out of the kitchen he is spending time with his wife, his beautiful baby boy, and crazy cockapoo.

james Carn

James Carn

James Carn

James Carn, chef-owner at Lark in Bury St Edmunds. James previously worked at Michelin star Pea Porridge with Justin Sharp, and having since embarked on his own venture which opened just last February, Lark has become the only Michelin Bib Gourmand restaurant in Suffolk as well as being included in the SquareMeal top 100 restaurants outside London, top 100 local Restaurants in the Good Food Guide and named as food critic Jay Rayner’s restaurant of the year. The first year of opening was topped off by James being given the ‘Chef to Watch’ award by the Good Food Guide. The style at Lark is modern European, served through a range of small plates designed to share.

Freddie

Freddie Fallon

Freddie Fallon

Freddie Fallon joined Nedging Hall Estate as Executive Chef, managing the kitchens at The Bildeston Crown and The Lindsey Rose, in October 2022. Prior to that, he launched and was partner of a restaurant in southwest London. Freddie enjoys creating new and innovative menus using the local produce of Nedging Hall Estate and relishes adding an Asian influence where he can.

Trade at the 2024 Festival

If you would like to join us at the Taste of East Anglia in 2024 please get in touch.