The Lovett Demonstration Theatre

The Lovett Demonstration Theatre is on Christchurch Quay at the Festival Village was home to demonstrations from both celebrity and local chefs. This was the schedule for the two days over the Festival weekend:

Saturday 6th May 2017

10.45am Jennifer Williams – Naked Jam

Jennifer Williams is a multi-disciplined chef, wild forager and founder of successful award winning Hampshire-based naked jam.

Jennifer is dedicated to producing unique jams and preserves to the highest quality where flavours of the fruit are the most important ingredient, creating bespoke tastes and blends for renowned 5 Star national hotels and retail establishments such as the Captains Club Hotel Christchurch John Lewis Partnership, Relais & Chateau Hotels and The Exclusive Hotel group.

As well as being a producer Jennifer is a renound course tutor sharing her knowledge and expertise delivering cookery courses throughout the UK. Also leading groups on wild food foraging tours in and around the UK .


11.45am Dean Edwards – Winner of MasterChef and resident chef on ITV’s Lorraine

Dean returns to the Food Festival this year with recipes from his cookery book. This demo showcases his chicken and chorizo salad and avocado and garlic prawn toasts, perfect for a delicious lunch or supper. Dean will also be showing you how to create a quick and easy red pepper salsa, salsa (meaning ‘sauce’) is great with so many meals but many supermarket varieties will be packed full of sugar and will taste nowhere near as good as this homemade version.

12.30pm Ian Hewitt – Hewitt’s Home Dining

1.30pm Bake House 24
Pete Joy, owner and head baker at Bake House 24 in Ringwood will be making sourdough bread at its finest will only need three ingredients: flour, water and salt. Using the same traditional methods used everyday at Bakehouse24, Pete will demonstrate how to successfully make a sourdough loaf. We aim to simplify a daunting and often over- complicated process, and provide hints and tips for producing delicious breads that can be easily replicated in your kitchen at home.

2.15pm – ‘Cook a Thon’
Simon Hallam, Head Chef at the Sandbanks Hotel and Colin Nash, Head Chef at the Three Tuns are joined by local faces for the festivals take on ‘Ready, Steady, Cook’ with head chefs getting a helping hand from local faces.

3.15pm Alana Spencer
The 2017 winner of BBC’s The Apprentice and owner of Ridiculously Rich by Alana will be making her Christchurch Food Festival debut and demonstrating some of her delicious bakes, chatting about taking part and winning the Apprentice and what it is like to work with Lord Sugar.

4.00pm Dean Edwards
Roasted red pepper gazpacho and sticky lemon chicken are on the menu for the second of Dean’s demonstrations. Dean will also be adding his twist to the traditional pesto to encourage you all to make your own instead of buying one from the supermarket. Dean’s twist comes with addition of peppery rocket and walnuts, he will be using it to accompany his sticky lemon chicken but it makes a lot so there will be plenty left over to add to pasta for lunch the next day!

Sunday 7th May

10.45am Lesley Waters & Alex Aitken – Use your Loaf!
Join Food Festival patron Lesley Waters and Executive Head Chef of Harbour Group, Alex Aitken for a wonderful demonstration featuring super stylish recipe ideas for brunch or lunch including deluxe egg bread with sourdough, dolcelatte and griddled pears, burnt ends brisket on baguette with borlotti beans and cheddar pesto and lobster and crayfish posh nosh brioche ……… The perfect way to start a Sunday!

11.45am Luke Matthews – Head Chef at Chewton Glen
Watching Luke’s demonstration and impress your friends and family with these three recipes, guaranteed to be successful at home! Luke celebrates his love of fish with Hand-dived Scottish scallops, cauliflower puree & salsa verde. Next, he uses locally sourced Hampshire rainbow trout from Chalkstream Foods Romsey. In this dish, he will be complimenting the fish with brown shrimps, Devon crab and foraged sea vegetables. Lastly, we move onto the land with a Creedy Carver duck liver salad featuring oyster mushrooms, artichoke and garden leaves from Chewton Glen’s kitchen garden.

12.30pm Loren – Head Pastry Chef at The Sandbanks Hotel

1.30pm Barbara Cox
Fuel for Success: Start your day off with a Power Breakfast! Easy recipes for homemade cereals to omelettes and all the superfood ingredient to add that will supercharge your day!

2.15pm Andrew Gault & Tommo Quy
Andrew, Head Chef and Tommo, Bar Manager from the Captain’s Club Hotel join forces to bring you an Indian Summer demonstration starting with Andrew showing you how to make the perfect vegan coconut and squash curry. Tommo will then demonstrate some delicious gin-based cocktails perfect for a summer drinks party.

3.15pm Alana Spencer
The 2017 winner of BBC’s The Apprentice and owner of Ridiculously Rich by Alana will be making her Christchurch Food Festival debut and demonstrating some of her delicious bakes, chatting about taking part and winning the Apprentice and what it is like to work with Lord Sugar.

4.00pm Lesley Waters
Over the years on her travels Lesley has been inspired by the rustic food of the Mediterranean. This demonstration will reflect her love of all things rustic. These fresh zingy dishes with a modern twist will take your taste buds to another dimension. Demonstration will include a delicious gluten and dairy free orange gateaux and features some recipes ideas from her latest cookery book.

5.00pm UKBG Christchurch Cocktail Competition in association with Conker Gin
Four finalists from local Christchurch bars will battle it out on the stage to win the ‘Best Christchurch Bartender’, having been chosen from 12 original entrants and judged in their own bars by a top class mixologist “Mystery Shopper”

Our Chefs

Bakehouse 24

BakeHouse24 is an artisan bakery specialising in traditional sourdough methods using locally milled flour to produce the finest breads, pastries and cakes.We are passionate about baking, and pride… Read more

See all our Chefs


Our demonstration events are yet to be finalised, please check back closer to May.