|Delifonseca's marketplace stall|
|Pulled BBQ pork|
Yesterday, we had tried plenty of samples that were being handed out by the exhibitors. So, today, we wanted to try some of the meals. We already had our eyes on certain dishes we had spied on Day One. First up, pulled BBQ pork from Delifonseca. The chips that came with this were massive. They were like roasties in chip form. And they were fantastic. Really crispy on the outside with a light, fluffy interior. The pork itself was a little cold for my liking, but the flavours were certainly there.
|Aiden Byrne's cookery demonstration|
After having our mid-morning snack, we ventured over to the celebrity cookery demonstration area to see Aiden Byrne. The festival guide stated that the demo was rib of beef with Bourguignon garnish, instead he cooked scallops (scheduled for his second demo), which was still interesting. Amidst the talk of cookery, Aiden discussed the "moralistic values" of using hand-dived scallops. He also revealed his forthcoming appearance on next year's Great British Menu.
|Spicy Chicken Chilli Noodle and Wok It marketplace stall|
|Paul Askew's cookery demonstration|
Having enjoyed the noodles, we headed over to the Masterclass Marquee to see, once again, Aiden Byrne do a talk on meat. However, I had wanted to watch Paul Askew in the Culinary Talent Demonstration Area so we left the masterclass a little early. And a good job it was that we did, too. Visitors had flocked over to see Paul cook a Mediterranean hake dish. He was very interactive with the audience and the smells wafting over the crowd were fresh and very appetizing.