Sean Wilson (Sunday)
Sean Wilson is best known for his 21 years starring in the national flagship soap opera, Coronation Street.
As Martin Platt he was father to the infamous and integral Platt family, and returned to the role in March 2018 for one of the year’s biggest soap storylines, much to the delight of the show’s 8 million viewers.
Since 2005, Sean has followed his passion into the world of food and cheese, where he has created his own range of multi-award winning Lancashire cheeses and worked in Michelin star restaurants.
Presenting the lauded ‘Great Northern Cookbook’ for Channel 5 brought Sean back into our living rooms, reaching 1.2 million viewers;
His many TV appearances include ITV’s This Morning, Lorraine, Dancing On Ice, Who’s Doing the Dishes?, The Wright Stuff, James Martin’s Saturday Morning, BBC’s Eggheads, Pointless Celebrities, Celebrity Masterchef, Farmer’s Country Showdown, and Channel 4’s What’s Cooking?
he also penned the cookbook of the same name to accompany the series.
Completely self-taught, Sean has been a serious cook for over 30 years. Able to create everything from fine dining through to more rustic, heritage and provincial style dishes, Sean is ever-popular for cooking demonstrations at food festivals and events. His ability to cook, entertain and inspire also make Sean a popular after dinner speaker and host for corporate and private dining experiences.
Sean’s Saddleworth Cheese Company makes six artisan cheeses, with provenance as their byword, celebrating Lancashire. All have been British Cheese Award favourites over the years with Gold medals both nationally and internationally and 40 international awards to date, where they are becoming known as territorial cheeses of fine quality.
His range is sold to farm shops, delis and restaurants throughout the UK as well as being found on the shelves of Tesco, Asda, Morrisons and Booths over the past 7 years. His white cheeses are represented by Tesco on a regional basis of 60+ stores, and he is supplier to The Queen’s “Windsor Farm Shop”. In 2017 he launched the “Artisan Farm” range in 180 Asda delis.
Galton Blackiston (Saturday)
In 1979, a typically cash-strapped 17 year old high school student, Galton Blackiston, set up stall at Rye market selling his own range of home-made cakes, biscuits and preserves. The range became known as ‘Galton’s Goodies’ and such was its success during that year that Galton abandoned plans to be a professional cricketer, deciding instead on a career as a chef.
Within two months of having made this decision, Galton had begun working in the Lake District at the renowned Miller Howe, finally working his way up to the position of Head Chef. With this also followed work experience stints in New York, Canada, South Africa and London.
1987 Tracy and Galton got married and set about finding a suitable location to fulfil their dream of creating a friendly and informal country hotel, where guests would be treated to an amazing experience of relaxed, though professional ambience, with excellent food. A wonderful flint-knapped, farmhouse on the edge of the Morston Marshes caught their eye and today, Morston Hall is one of Britain’s leading country hotels, consistently receiving awards since the AA nominated it as Newcomer of the Year in 1992 and Emily Green as joint winner of the Country Hotel of the year along with Chewton Glen. With a CATEY award, Michelin ‘star’ since 1998, Four AA Red Stars and Four AA Rosettes Morston Hall has been recognised as both a great English hotel and restaurant. Morston Hall was also named in the top 100 restaurants in the UK.
Galton has held a Michelin star for 18 years and become UK Craft Guild of Chefs ‘Chef of the year’, East Anglian Chef of the Year and fellow of the craft guild of chefs.
Galton has appeared on Anglia Television, Gary Rhodes Food Heros, Market Kitchen, Great British Menu and is a regular on Saturday Kitchen with James Martin (BBC) where he’s always promoting seasonal and Norfolk produce. Galton will always tell people that there is “No finer area” than Norfolk.
Eva Humphries (Saturday)
Eva Humphries is Nottingham’s leading registered nutritional therapist and the brains behind Wholefood Warrior.
Instead of aiming for unrealistic perfection,she aims to educate you on what your body may need, so you can make better choices for yourself. After all, if you don’t help yourself then who is going to? Her talks are based on science, the real nerdy stuff that nobody really bothers to read, and are delivered in a fun (yes, really!) manner. Each sessions starts with the basics then builds on this knowledge, so it doesn’t matter if you are a complete novice or an expert, you will leave having learnt something new.
Eva Humphries is Nottingham’s leading BANT registered nutritionist and the brains behind Wholefood Warrior.
She even has some letters after her name: DipION, mBANT, CNHC.
DipION – a degree equivalent in Nutritional Therapy from the Institute for Optimum Nutrition
mBANT – member of the British Association for Applied Nutrition and Nutritional Therapy (BANT) – a professional membership body for Registered Nutritional Therapists
CNHC – member of the Complementary & Natural Therapies Healthcare Council (CNHC) – a regulatory body for nutritional therapists
Johnny Pusztai (Saturday & Sunday)
Nottingham’s Master of Butchery is back with us for another humorous but very informative talk on butchery and sausages.
Johnny’s absolute passion for the highest quality food and traditional methods for its preparation is a legacy from his Hungarian roots. His father, Dezso Pusztai, arrived in this country in 1956, a refugee from the Hungarian uprising. Settling in Sherwood, he was amazed by the choice of meat, fruit and vegetables available here and soon built a small smoke house to cure and smoke his own bacons and gammons from which to make Hungarian salami’s. The family would gather round the table to savour these while discussing the day’s events – a tradition which Johnny continues to uphold with his own family nowadays. His philosophy is that the kitchen is firmly at the heart of the home (and not the TV!) and that is where family and friends gather to talk and enjoy delicious food together. Dezso returned to Hungary shortly after the fall of the Iron Curtain but sadly died a few years later, leaving his farm there to his son, where the family visit regularly to see relatives and help out.
It is clear that Johnny sees the preparation and cooking of meat as something of an art form; with twenty-five varieties of sausage on offer alone, you get the sense that this is a man who will always go that extra mile to get the details right. How do you fancy tomato and basil (particularly good for Sunday brunch I am told) or maybe Robin Hood venison is more to your taste? And of course the Hungarian cultural heritage is reflected in the form of that aforementioned Kolbasz – a spicy salami-type sausage reminiscent of Chorizo – containing pork and lashings of paprika; but the exact recipe is a strictly guarded secret!
Mark Lloyd (Saturday)
Cook, wild food expert, stockman, hunter, fisherman, author, presenter and Food waste warrior, Mark Lloyd is also an executive chef, CEO, wild food expert, stockman, hunter, fisherman, author, presenter and Food waste warrior.
Currently Executive Chef of Pomona’s in Notting Hill, Mark is focused on adding sustainability and true food ethics to the menu, reducing food miles, food waste and championing British small producers throughout the menu via FoodChain. He was Michelin listed for 2018 and 2019.
Renowned for his British wild food knowledge and true farm to fork ethos, Mark honed his skills in top establishments both in the UK and Europe. These skills saw him head up the first River Cottage Canteen.
He has a passion for shooting, fishing and foraging, has also reared his own livestock, set up chemical free kitchen gardens, poly tunnels and even a heritage orchard.
High profile clients include Premier League footballers and International Rugby players. Catered for exclusive parties including Rolls Royce, BMW, Aston Martin, Universal Music, Harrods, Caorunn Gin, Heineken, Balvenie Whisky etc, Mark was also Brand Ambassador/Executive Chef for Miele for 2010-2012.
TV credits include River Cottage, Great British Waste Menu, Market Kitchen, Hairy Bikers, BBC Breakfast, News 24, Worldwide, Channel 5 News, Rip Off Britain, SKY, Chef Race, BBC America, Food Network, Rip Off Britain and many, many more.
Mark works closely with Love Food, Hate Waste to promote healthy, cost friendly meals throughout the UK.