For a fantastic 10% discount off all our one day courses in March and April, including Ultimate Michelin Star Magic, just enter VC10 in the discount box at checkout.
Only limited places available so book online now to guarantee your place.

Celebrity chef Jean Christophe Novelli will be headlining the main demonstration stage on Sunday 27th March making it a ‘not to be missed’ event. The Michelin and 5AA Rosette award winning French chef will be running a series of four demonstrations during the day.

Once voted one of the ‘Top 100 Sexiest Men in the World’ Jean Christophe will be joined onstage by friend and local celebrity chef Nigel Brown. Nigel, who starred along with fellow Yorkshireman James Martin at last year’s event, has his own cookery academy in North Lincolnshire and regularly demonstrates at top food festivals across the country. This year’s demonstrations will showcase a brand new concept in cookery demonstrations making them exciting and entertaining even for the non-foodies!

There are four demonstrations throughout the day and cost £20 per person per show. Tickets have just been released on sale so book early to reserve your seats. For online booking visit Hull Truck Theatre Online Booking
27 Mar 2011 @ 12.30pm, 2.45pm, 5pm, 7.30pm

In addition to the celebrity chef demonstrations, there will also be a bigger, better Food Festival Market for 2011.

There is Free Entry all day for the market. The food festival will host local suppliers selling the very best in fresh produce and Hull Truck will also be serving freshly cooked food straight from the grill in Theatre Square.

www.nigelbrownchef.co.uk

Also on offer at only £70 is our half day Traditional Italian Pasta class saving you a massive £25. Again, there are only a few places left so be quick if you want to take advantage of this deal.

The Nigel Brown Cookery Academy
Barton upon Humber
North Lincolnshire
01469 530044
info@nigelbrownchef.co.uk
www.nigelbrownchef.co.uk

Prices start from £100 per head based on the example menu below and catering for between 10 – 12 guests. You are welcome to host a smaller more intimate party, however, the minimum charge is for 10. As the Spider T is unlicenced we are unable to provide a wine list but you are very welcome to bring your own and glassware and corkage are complimentary. Tea, coffee, orange juice and water are included.

We have a range of menus to suit all occasions or you may like to create your own to personalise your event or theme to suit your guests. We can offer suggestions for food allergies, alternative diets or perhaps you just love baked beans with your fois gras? Just let us know exactly what you want and we’ll cater to your request. Just send us your ideas and we’ll customise a menu and price specifically for you.
As the Spider T is a living, working sailing ship, you may like to organise your event in a different location such as Grimsby, Hull, Bridlington, Scarborough or any other place suitable for mooring. We can offer lunch or afternoon tea whilst you sail (up to 12) or for the ultimate event, why not stay aboard the Spider T overnight and enjoy being captain of the ship.

With so many options to personalise your birthday, anniversary, team building event, wedding or dinner party, you’ll be spoilt for choice aboard the Spider T.

If you’re having a private or corporate event and would like to impress, just let us know what kind of reception or event you have in mind, and we’ll tailor our service to suit.

Ideal for small groups looking for a fantastic new and unique dining experience.
Due to increasing popularity and Nigel’s busy diary you are advised to book early to avoid disappointment.

Spider T Exclusive Fine Dining

Example Menu

Soup Course
Cream of onion
Lincolnshire poacher straws
Balsamic lavender ice cream and pesto dressing

Salad Course
Confit of smoked chicken
Sauté wild mushrooms, pine nuts and beetroot shavings

Fish Course
Fricassee of monkfish, halibut, green lip mussels
Lemon and parsley foam

Main Course
Slow roast leg and loin pork
Pork belly crackling, caramelised apple, sorrel, apple gel and jus roti
Seasonal vegetables and potatoes

Dessert
Crème Brulee with raspberries

Cheese Course
A selection of English cheeses, crackers,
celery, apples & grapes

Refreshments
Tea, coffee & petit fours

£100.00 per cover

For more details visit
www.nigelbrownchef.co.uk or call 01469 530044
Media, Events, Bookings & Enquiries
Email: info@nigelbrownchef.co.uk

For more information about Spider T visit

Visit www.spidert.co.uk or call Mal on 01724783506
e-mail m.nicholson4@sky.com

On a cold December evening with thick slabs of ice still floating in the Stainforth & Keadby Canal, guests gathered for the inaugural ‘meeting’ of The Old Maritime Secret Supper Club.

Chef Nigel Brown at work in the galley.

Renowned local chef Nigel Brown, whose Cookery Academy is based at The Ropewalk in Barton-upon-Humber, demonstrated his skills in the galley of the beautifully restored sloop which was itself launched at New Holland in 1926.

The evening was hosted by Spider T’s owners Mal and Val Nicholson, who have lovingly restored this treasure of the national historic fleet, with Nigel Brown and Lisa Barker demonstrating and serving the delicacies prepared on the galley’s Rayburn range.

Guests included members of the Humber Keel and Sloop Preservation Society and the Humber Yawl Club which are both dedicated to preserving traditional craft of the estuary in their traditional waters.

With its Edwardian ambience, the Spider T’s dining room will be a ‘secret’ rendezvous for that special occasion, be it a private or corporate event, catering for up to 12 people for whom Nigel will demonstrate his cooking skills using locally sourced foods.

For further details The Nigel Brown Cookery Academy call 01469 530044.
www.nigelbrownchef.co.uk
www.spidert.co.uk

Published: 02:05PM Dec 16th, 2010
By: Janet Richardson
http://www.towpathtalk.co.uk

The event will be the start of a new venture for Mal Nicholson, owner of the Spider T. Throughout 2011 groups will be able to become part of the ‘The Old Maritime Secret Supper Club’ by hiring the ship for their special event.

With events running regularly. the Club will be a chance for groups to come aboard this treasure of the National Historic Fleet and have a delicious supper prepared for them. They will be able to watch as Nigel Brown cooks their meal right before their eyes in the ship’s well-equipped galley.

For more details visit
www.nigelbrownchef.co.uk or call 01469 530044
Media, Events, Bookings & Enquiries
Email: info@nigelbrownchef.co.uk

Visit www.spidert.co.uk or call Mal on 01724783506
e-mail m.nicholson4@sky.com

Using ingredients from the market Nigel will be cooking up some tasty treats for the Christmas holidays including lots of hints and tips for preparing that extra special lunch. Nigel said “So many people get into such a pickle cooking lunch on Christmas Day but there are lots of ways to make life easier for yourself to free you from the kitchen and enjoy the festivities”.

There will be two demonstrations, the first at 11am and the second at 12.45pm. Nigel will be available after each demonstration to answer any party food questions.

There are still a few places left at Nigel’s Cookery Academy in Barton for his Taste of Christmas cookery course on Saturday 18th December, so if you’d like to book a place and make your very own Christmas pudding along with other stunning creations then simply book online at www.nigelbrownchef.co.uk.

Last year saw Jonathon Davies from Leeds scoop the £10,000 first prize with a sumptuous dish of Seared Masala Spring Lamb. Amateur chefs from Norfolk and Hampshire have also triumphed in previous contests – so could 2011 be the year when someone from the Midlands step up to the plate?

The show’s producers are hoping to attract lots of local culinary talent to compete for the £10,000 cash prize.

We are having our local UK auditions for people to pitch their dish in January 2011. The Coventry audition will be on the 29th January 2011.

“There’s a fantastic tradition of wonderful home cooking in the region, and we’re expecting to find some really talented cooks when we visit in January for the auditions” said series producer Rory Dalziel.

“Whether it’s a Melton Mowbray pork pie, jugged hare or a Bakewell tart, we’re confident of a very high standard, as well as a few exciting surprises.”

The idea of the series – to be screened on ITV1 next Spring – is to find the tastiest starter, main course and dessert cooked in the UK, with one of those courses going on to win the overall title of Britain’s Best Dish 2011, plus the £10,000 first prize.

The production team will be coming to Coventry in January and they are asking people to come along and pitch their signature dish. The amateur cooks with the most potential will then be invited to London to take part in a live studio “cook off.”

“We are looking for delicious homemade dishes cooked by people who have a real passion about food, as well as the strong belief that they can produce Britain’s Best Dish” said Dalziel. “There’ll be no cooking involved at this stage but we want everyone to bring either a sample of their dish, a photo of it or something else that will make it stand out.”

What makes our food program different from others is that we are very interested in advocating regional ingredients. We would love to see amateur cooks using fresh local food in our kitchen studios in order to promote the use of good quality local produce. Regularly attracting viewing figures in excess of two million, we are expecting the fifth series to be bigger than ever, showcasing great regional produce and plenty of taste.

Anyone who would like to be considered for the auditions should contact bestdish@itv.com or call 09011 22 33 11.

Teenagers in the kitchen

Youngsters will learn the art of preparing a whole chicken for sauté encompassing essential knife skills along with the preparation of various vegetables to accompany savoury dishes.

This course also includes a masterclass on a fantastic fish recipe, which is sure to impress their family.

They will also learn skills in pastry making which they will then use to create a culinary masterpiece for those with a sweet tooth!

This is a half day course which starts at 9.30am and finishes approximately 12.30pm. All ingredients, refreshments, a recipe booklet, the loan of an academy apron and suitable containers to take work home are included.

£85.00 per child
For course dates and online booking click here

Why not complete your gift by adding an Academy Apron to your order for your child to keep. Our fully adjustable aprons fit all sizes and are the perfect addition to our glossy gift voucher. Click here to order an apron.

Parents/carers are not required to stay with their child as we find most children prefer to work independently of spectators. It is expected that your child is sensible and well behaved as they will be working in an adult kitchen environment. On the day of your child’s course you will be asked to leave us a contact number for the time they are with us and agree to us providing first aid, if required, should we not be able to reach you.

If your child has any food allergies or intolerances it is essential you advise us of this in advance so that provision can be made for substitutions to ingredients.

Nigel Brown is a qualified teacher and CRB checked. Throughout your child’s class there will be at least two adults present in the kitchen at all times to ensure the safety of your child.

For more information about the Nigel Brown Cookery Academy visit www.nigelbrownchef.co.uk

For course dates and online booking click here

Christmas dinner CAN be stress-free… as long as you start cooking NOW!
By LYDIA SLATER

If you want to cook the perfect turkey with all the trimmings, there’s one vital ingredient – preparing everything in advance. LYDIA SLATER explains how…

Christmas dinner and all the trimmings can be more of an ordeal than a celebration for the cook. The first time I attempted to make it, I was so exhausted by the time I’d finally served the food that I actually fell asleep at the table.

SECRETS TO A STRESS-FREE CHRISTMAS DINNER

TURKEY
Make sure it’s thoroughly defrosted. Preheat oven to 190°C/gas 5. Season the bird, then stuff the cavity with 1 lemon, quartered, 3 bay leaves and one onion, quartered.
Rub a handful of butter under the skin, then roast according to the packet instructions. If necessary, the turkey will stay hot for up to 1 hour in a warm place, covered with buttered foil and a tea towel.

ROAST POTATOES
Par-boil your potatoes for 10 minutes, drain well, and shake to roughen the edges. Cool thoroughly. Now they can be frozen (if made weeks ahead) or put in the fridge under a cloth.
When the turkey comes out of the oven, put a pan of goose fat in and turn up the heat for five minutes. Spoon the potatoes into the preheated tray, season well with salt and turn to coat. Roast till golden brown.

PARSNIPS AND CARROTS
The day before, peel and slice 500g (1lb 2oz) carrots and 500g (1lb 2oz) parsnips, then blanch in boiling water. Drop into chilled water, then drain and dry, and refrigerate under clingfilm.
In the morning, whisk together 2tbsp olive oil, 4tbsp honey and 2tbsp wholegrain mustard and mix with the veg. Place on a preheated tray, season well and roast for 30 minutes until tender. Serves 8.

BREAD SAUCE
Make this up to a week in advance and refrigerate, or freeze for up to three months. Heat a finely chopped onion and ground cloves with 2 bay leaves, 600ml (1pt) milk and 50g (1¾oz) butter.
Simmer gently for 20 minutes, then remove from heat and leave to infuse. Stir in 200g (7oz) breadcrumbs, add nutmeg then season. Simmer for 3-4 minutes, stir in a little double cream and serve warm. Serves 8.

MINCE PIES WITH BRANDY BUTTER
Instead of making mincemeat, jazz up a storebought version by adding your own brandy, nutmeg or sugar – whatever you think it needs. Make brandy butter well ahead of time and roll up into a sausage shape. Wrap in clingfilm and freeze.
When serving, cut a slice off the brandy butter ‘roll’ and lay on top of each mince pie before heating for a professional look.

SPROUTS & CHESTNUTS
Three days before Christmas, boil 500g (1lb 2oz) trimmed sprouts for 6-8 minutes, then cut in half and refrigerate under clingfilm.
On the day, immediately prior to serving, stir-fry the sprouts for 1-2 minutes, add 2tbsp vegetable stock or water, and cook for 2 minutes. Add 200g (7oz) vacuum-packed chestnuts and cook for 3-4 minutes. Season. Serves 6.

To read the whole article click here

For the perfect start to your Christmas season. why not join Nigel for a hands-on Christmas cookery masterclass. Throughout the day you’ll be making your very own hand raised pie with red onion relish, a decadent game terrine with cumberland sauce and preparing your traditional plum pudding in muslin to steam on Christmas day.
A Taste of Christmas One Day Cookery Course