Martin Orbach

We are delighted to announce that Charlie Hicks Restaurant Supplies will be supporting our Masterclasses at The Christmas Show. This means that while watching the cookery demonstrations at St Mary’s Priory you will be able to nibble on seasonal fruits supplied by Mr Hicks and his associates.

Charlie Hicks is a fifth generation greengrocer. Back in the day he plied his trade around the old Covent Garden market, supplying what was technically known as ‘top gear’ – before Clarkson & Co colonised the term -  to the kitchens of London’s finest restaurants.

It was there that he and his colleague – a certain Gregg Wallace – were discovered by the BBC who asked them to present a new radio series to be called Veg Talk. Veg Talk was a kind of unearthly cross between the Radio 4 Food Programme and the Chris Moyles Show.

Foodie guests were lured into the studio where Charlie and Gregg would interview them against a backdrop of market-style banter. They introduced such improbable features as ‘What’s In/What’s Out’,  ‘Veg of the Week’ and, Charlie insists, Radio 4’s first-ever phone-in. Remarkably they were re-commissioned for nine series.

While Gregg has gone on to present almost everything on TV, Charlie never gave up the day-job and made the inspired decision to relocate to the Welsh Borders. Since then he has focussed on supplying restaurants in the South West and South Wales, to the benefit of leading establishments like The Walnut Tree, The Bath Priory and Clifton Lido who all make use of Charlie’s unparalleled knowledge of the fresh produce market.

Charlie Hicks & Freddy Bird

As an added bonus you can get the lowdown from the man himself, when Charlie takes to the stage at St Mary’s Priory in the company of one of his clients, Freddy Bird the up-and-coming chef at Clifton Lido. Moro-trained Freddy Bird is fascinated by the food of the Middle East and North Africa and he and Charlie will be encouraging you to try using some of the wonderful imported fruits that are around now in your Christmas cooking. Think Turkey, not turkey – they say.

The Masterclass ‘Turkey not turkey’ takes place at our Christmas Fair on Sunday 11 December at 12.30. View full details and book online now.

Martin Orbach

Trends in the bar world are mirroring those in the restaurant industry, according to Dominic Jacobs Bar Manager at the Fifth Floor, the swish Champagne and Cocktail bar at Harvey Nichols flagship Knightsbridge store.

Dominic Jacobs

Bar tenders apparently have been through their Heston Blumenthal phase where they  experimented with all the techniques of molecular gastronomy -  gels, powders, atomisers and foams – to deconstruct  cocktail recipes and recreate them in strange and surprising forms. Now, as in food,  they are focussing their attention on the gentler trinity of ‘ local, seasonal and sustainable.’

This trend coincides with an explosion of creativity at the artisan end of the UK drinks industry.  English sparkling wines from wine-makers like Chapel Down are now of a standard where they can sit comfortably on champagne menus  alongside the best of Europe. Micro -breweries are following the lead of US craft-brewers in producing a whole range of new products which push the boundaries of style and strength.  Aberdeen’s Brew Dog – ‘lunatic self-publicists’ according to Roger Protz –   have recently produced a 32 % abv beer.

And, as in the world of brewing, artisan distillers are looking to the US  where at least 150 ‘boutique’ distilleries are now making everything from absinthe to rye whiskey. Here it is not easy to get a licence to distill in small batches, but Somerset cider-maker Julian Temperley blazed the trail with his apple-brandy, and  the torch is now being picked up by companies like Sipsmith and Chase Vodka  who are producing top-end white spirits -  gin and vodka – blending botanicals in small batches with barley, apple and potato spirit bases.

For Dominic Jacobs producers like these are providing inspiration for the cocktail  menus he is creating at the Fifth Floor. “For instance” he says, “we recently did  a Best of Britain menu pairing cocktails and food. We used William Chase Gin which is based on apple brandy, apple juice from their farm  and their rhubarb liqueur to make a Hereford Martini which we paired with a Melton Mowbray pork-pie. We also did a Bloody Mary-style Martini paired with a wrapped quail’s egg from the Handmade Scotch Egg Company.”

You can see Dominic Jacobs  and James Chase of Chase Vodka in action at the Abergavenny Christmas Food and Drink Show. They are giving a cocktail masterclass at Homes of Elegance on Saturday 10 December. And they will be in action on the Robert Price stage in theMarket Hall at 12.45pm on Sunday 11 December.

Martin Orbach

Jules James is not your typical Welshman.  When I meet him he’s wearing black knee-length shorts and a sporty black shell jacket. His accent is 100% transatlantic and he looks like he’s just stepped off a yacht.

Only it’s a misty November day.  We are in a converted stone barn in mid-Wales and completely surrounded by chocolate.

Jules James is a Master Chocolatier and a rising star of the Welsh food scene.  Around us are sacks of couverture – the high quality beans, rich in cocoa butter and solids that are the foundation of the chocolate makers art.

Behind us are tempering machines in which thick, viscous chocolate is being sloshed and stirred – a process that gives professionally-made chocolates that satisfying sheen and snap. There are tools for dipping, shaping and moulding and racks of shelving  on which finished products are drying and hardening.

There are dark bars studded with caramel chips; milk bars mined with almonds; bars of white chocolate flecked with raspberries. And rows of  individual chocolates  in shiny blacks, earthy browns, soft whites and brilliant reds; each one a deft  combination of flavour and artistry.

How about a Gin and Bitter Lemon truffle? A hunk of dark ganache sealed in a dark chocolate coat and set off with a motif of caramel pieces and a juniper berry.

Actually I didn’t get to taste that one. Only as we were finishing our conversation  did Jules reach over and snap off a piece from one of the  freshly-made bars. It was dark chocolate with salted caramel and chilli.

“Do you like chilli?” he said. I was in two minds. It wouldn’t have been my first choice but on the other hand I was a bit worried that if I said no I might not get to taste anything else.

I needn’t have worried. It was sensational. Quite salty as you would wish with salted caramel, but perfectly balanced with the bitter chocolate and the sweetness of the caramel. It wasn’t too sweet. It wasn’t too salty. It was a complex blend of flavours that just worked together beautifully. The chilli was barely a hint. But just enough to give it another note. I  promptly bought a bar to take home.

To wind back: although Jules is not a typical Welshman, he is a Welshman. Born in Crickhowell and schooled in Newport: “Queen’s High school, They’ve pulled it down now.’” He moved to Canada in his teens. Trained as a pastry chef and then chef de cuisine in Toronto; drifted west to Vancouver, played in bands and then took to the sea; he has been round the world – literally – twice; he spent twelve years as exec chef on luxury yachts working out of Florida and North Carolina sailing down to the Bahamas, through the Panama canal and up to Alaska; scuba-diving all the way.

In the course of this rootless existence he picked up a hundred stamps in his passport but let his Canadian citizenship lapse. When he was denied re-entry into the US – he was on the flight behind the shoe-bomber and they were jumpy – he decided it was time to return to Wales.

Setting up Black Mountain Gold has been both easy and tough. Easy because his training and experience have given him all the skills he needs to make beautiful hand-made chocolates. He understands how flavours work. As a pastry chef he has worked with chocolate for years.

Tough because it is tough to establish any kind of artisan food business.  And tougher still if, like Jules, you want to make the best. If you want to conquer the world Crickhowell is probably not the obvious place to start.

But Jules is patient and pragmatic. He won’t compromise on quality but he knows he has to build from the ground up; finding out what sells and where; listening to the feedback from his customers.

He has several irons in the fire. The shop next to his workshop is beautifully appointed. It is a little off the beaten track but once found, it’s not forgotten.  He is building a network of carefully selected retailers and a growing following for his bespoke chocolate-making service.

It’s only when I ask him about the on-line shop that his equanimity begins to crack: ‘Yeah, we’re selling online. It still needs a lot of work though. Couriers! They’re unbelievable. You write Fragile on a package but they don’t give a damn.’ I  can’t help thinking that a typical Welshman wouldn’t have expected anything else.

Jules James is giving a tutored tasting at our Christmas Food and Drink Fair on Sunday 11 December. View details and book online now

A century-old water! Now that’s a refreshing idea.

Anyone who thinks of bottled water is a (relatively) new-fangled idea had better think again. The newest water to launch comes from the Welsh borders – but it was first enjoyed over a century ago.

The village-hall of Longtown, in the foothills of the Black Mountain on the Herefordshire/Welsh border, was the bottling plant in Edwardian times for spring water extracted from under the Hatterrall Hill. Now, in a high-tech and contemporary setting, the water is flowing once more.

The Black Mountain Mineral Water Company, already well-known for its Celtic Vale brand of bottled water, has revived the traditional 100-year-old brand with the launch of Hatterrall Ridge Premium Spring Water.

Owned and run by a  local family who have farmed the land since the 1800s, the company began 17 years ago. Melanie Watkins, the family member responsible for Sales & Marketing, explains:

“We’ve come a long way from our cottage industry origins, our modern purpose built bottling facility has been expanded in 2010 to accommodate production of the new brand.  Our Mineral Water is sold under the established ‘Celtic Vale’ label and now, building on our success in the industry we have expanded to introduce a product for the “high end” market, particularly aimed at the hospitality industry.”

“The Hatterrall Ridge name links the product to its place of origin and the exceptional quality bottled water that has been produced in the area for almost a century. Far from being a new fad, this underlines just how much people have for decades enjoyed and valued this wonderful and refreshing drink”.

For further information about Hatterrall Ridge Spring Water please call 01873 860 295 or visit the website.

Martin Orbach

If you haven’t yet discovered Green Saffron now is the time to check out their fresh, fragrant and vibrant products and to catch up with Arun Kapil,  the man who is raising the bar in the spice business. And if you have discovered them, you will probably want to do it again.

Arun Kapil is in some ways an unlikely food hero. We are used to the idea that the founders artisan food businesses have come from some other career. But Arun’s route has been more circuitous than most.

Arun Kapil

He describes his former career as having been a ‘music entrepreneur’. He was in the thick of the music scene of the nineties:  a time of clubs and clubbing, and – for those of us who weren’t there – one unfathomable genre after another:  rave, acid-house, garage, trance, techno… Arun’s particular claim to fame was to have put out the first ever recorded DJ mixset  on his Funky Peace Productions label.

His experience in the music business did, albeit tangentially, pave the way for his entry into the food world.  Tiring of the frenetic pace of clubs and record deals and wanting a break he decided to enrol on a cookery course.

“I was not planning to be a chef. I just loved food. I thought I would go somewhere like Prue Leith’s. But then a friend suggested this place in Ireland and I thought why not go somewhere completely different.”

So it was that he came to Ballymaloe and to Ireland. And a twelve week cookery course became a new life. It was while working in the restaurant at Ballymaloe that he took his first steps into the spice business.

“A new farmers’ market was starting up locally” he recalls “and a friend and colleague suggested we take a stall together. She would sell jams and preserves. I would sell spice blends. We would call it Sugar and Spice.”

By now he was fully-immersed in the Ballymaloe philosophy of total respect for authenticity and provenance. Coming as he does, from a big Indian family, Arun had visited relatives over there many times and always been blown away by the freshness and vitality of the spices they used.  There was no alternative. He would sell the freshest and most aromatic spices that had ever been seen in Ireland. And he would source them direct from the farmer.

“Everyone advised against it. Spices are a commodity traded by multinational companies. It’s easy to buy ground spices but buying fresh and sourcing from farms is another matter.  But in the music industry I had seen how it was to deal with commodities.  I was determined this would be different.  This was about making something beautiful; staying honourable; doing the hard work.”

It would be a family business. He enlisted the help of his cousin in India, and his father helped him negotiate the thicket of regulations that surround the business of exporting spice from India. The first batches duly arrived at Cork airport to be ground and packed in a portacabin – “we wrote on the packets by hand with silver and green pens” – and sold super- fresh at the farmer’s market.

Five years on Green Saffron products are still sold at farmers’ markets. But they have developed a retail network in Ireland and added an on-line shop. The spices are now sorted and graded at a warehouse in Moradabad India, before being shipped.  This year they won their first gold Medal in the Bord Bia Irish National Food Awards.

Arun has garnered an amazing following among chefs and restaurants. Richard Corrigan and Paul Flynn are fans. So too are Joel Robuchon, Alain Ducasse and Pascal Sanchez. Customers for his spice-blends include such iconic names as The Dorchester,  The Fat Duck,  The Manoir, Claridges  and The Ritz.

He has become a well-known figure in the Irish food media and this year has been handed the prestigious task of making the Christmas cake on Four Live RTÉ One’s flagship daytime show.

It’s been a long journey from that first farmers market but Arun is still bursting with enthusiasm for the challenge. Having introduced us to a quality of spices rarely seen this side of the Khyber Pass he is now determined to show us how to use them.

“I want people to think of spices not just in the context of Indian or Asian food. I want them to think of them as an everyday seasoning.  To innovate, experiment… when two flavours work together that is something beautiful. Fresh spices make vibrant flavours.”

Arun is appearing at the Abergavenny Food Festival Christmas Food and Drink Fair (Sun 11 Dec). View details of his tutored tasting and buy tickets here.

If you follow simple rituals, things should not go too awry: a nip of Fernet Branca in the morning to fire the engines up (the head barman at the Savoy swore his longevity was a result of this morning nip). The symbiotic moment at 11 O’clock: Seed Cake & Madeira. The thrill of the aperitif before lunch: Campari and white wine. Red Burgundy for lunch. A little marc to aid digestion. A Dr Henderson to revive the spirits and re-focus you for supper. A glass of champagne – thank you – red Burgundy with dinner and finally a wee dram to help you sleep. This does not seem too wild a day’s consumption!

The hangover seems to appear when you temper with the rituals, too much too fast… I cannot say I’ve not been there.

Recipe for Dr Henderson from Fergus Henderson’s book Nose to Tail Eating –Bloomsbury 1999

Here is a cure for any overindulgence, taught to me by my wise father

2 parts Fernet Branca
1 part Crème de Menthe
Ice

Mix together and drink. Do not be put off by the colour.

Be careful, this is so effective you can find yourself turning to its miraculous powers with increasing regularity. Do not let the cure become the cause.

Shaun Hill’s Hangover Thoughts

There are two sad truths to admit. First, I cannot remember having a proper hangover for 20 years now. Second, which may be related to the first, I have always assumed that any below par performance experienced of a morning must be bad behaviour related and have therefore worked through every cold, flu or whatever on that basis.
Nothing that is “hair of the dog” related works for me. I don’t want a shot of booze in the morning, Concoctions that involve raw egg. Worcester sauce or the like are really only possible to swallow when you are feeling tip top, a recipe for feeling nauseous otherwise.
Solutions. What’s needed is twofold. The system may be soothed by a rubbish drink like coca cola. This contains, caffeine, sugar and fizzy water, all guaranteed to revive without making matters worse, and in truth this involves the ingredients of most chemist’s cures, paracetamol aside of course.
Next up must be something to reassure the stomach. A bacon sandwich is ideal. Muslims and Jews may have a spot of difficulty with this aspect of course but I should mention that muslims shouldn’t have been drinking in the first place and that jews may replace the offending item with a pastrami. Not as effective or delicious of course but they have only Moses to blame for any shortfall in the cure.

Christopher Hirst’s Hangover Thoughts

There are hangovers and hangovers. For a really bad hangover, the only solution is death or at least staying in bed until it passes. For hangovers of lesser intensity, there are a variety of possibilities to mitigate the effect. Some advocate exercise. Kingsley Amis, who made a useful second career pontificating on hangovers, suggested, “If your wife or other partner is beside you (and, of course, willing), perform the sex act as vigorously as you can.” The great drawback of this is that the hangover victim is rarely the most appealing of sexual partners. The smell alone can be off-putting. I usually went for a swim.

I agree with Shaun that a bacon sandwich is a good cure, something to do with amino acids apparently. But it can be tricky and time-consuming to get hold of a bacon sandwich, especially if you’re on your way into work. Even the noise can be distressing. The faster|, quieter alternative I often went for was an egg mayonnaise and anchovy sandwich. Wouldn’t do for everyone’s hangover, I agree, but it worked for me, usually with a pint of milk.

For the lighter, not-too-bad, even vaguely enjoyable hangover, you can indulge in hair-of the-dog, particularly the Bloody Mary. Here is one alternative and one BM variant.

Port Flip

Recommended in Larousse des Cocktails for lendemains difficiles (difficult following days, ie the morning after).

2cl port (according to preference you can substitute another sweet fortified wine such as marsala)
1cl cognac
1cl sugar syrup (this might be a bit on the sweet side, about half might suffice)
Yolk of one egg

Put in glass with ice cubes and mix with a spoon for two or three seconds.

Described as a “un short drink plus onctueux” (a very unctuous drink).

Blood Transfusion

From master mixologist Salvatore Calabrese

3cl vodka
3cl sherry
3cl Fernet Branca
15cl tomato juice
3cl fresh lime juice
2 dashes of Worcester sauce
Pinch celery salt

Fill beaker with ices cubes. Add sherry and vodka. Then tomato and lime juices, salt and Worcester sauce. Stir. Float Fernet Branca on top.

SATURDAY 17 September: 1.00 – 2.00pm

Sue Pritchard – Suleis
Dave Paull – Hurdlebrook Dairy
Lucas Hollweg – Food Writer & Author
Henrietta Lovell – Rare Tea Company
Katie Jenkins – Gower Cottage Brownies
Richard Bertinet – The Bertinet Kitche n
Rufus Carter – Patchwork Pate
Valentine Warner – Chef & Author
Kavey Favelle – Blogger kaveyeats
Sheila Dillon – Journalist & Presenter

SATURDAY 17 September: 3.00 – 4.00pm

Chris Young – Sustain
Michael Jacobs – Travel Writer
Martin Harris – Butford Organics
Christopher Cooper – Head Sommelier, Savoy Grill
James Swift – Trealy Farm Charcuterie
John Barron – Beaconhill Farm
Bruno Giorgi – The Truffleman
Stephen Hook- Hook & Son
Alison Lea-Wilson – Halen Mon Anglesey

SUNDAY 18 September: 1.00pm – 2.00pm

Rupert Parsons – Womersley Foods
Richard Arnold – Proper Welsh Milk
Arun Kapil – Green Saffron Spices
Chris Hirst – Jounalist
Tom Hunt – Ludlow Food Centre
Paolo Arrigo – Franchi Seeds of Italy
Rufus Carter – Patchwork Paterk pa

SUNDAY 18 September: 3.00pm – 4.00pm

Tom Harrow – Wine Chap
Joy Michaud – Peppers by Post
Helen Child Villiers – Chepstow Cupcakes
Claire Martinsen – Breckland Orchard
Marc Demarquette – Demarquette Fine Chocolates
Signe Johansen – Scandelicious Blog
Rufus Carter – Patchwork Pate
Jessica Lea-Wilson – Halen Mon, Anglesey

Bex Hobson

The St John legacy is an ironic one. The restaurant purports to be a simple, back to basics establishment. Nothing fancy – just good, honest food.

Or as its co-proprietor, Trevor Gulliver, puts it: “There’s nothing simpler than Fergus puts it on the plate and I put it in the glass.”

Food revolutions aside, (because the St John influence has undoubtedly changed the way we eat), Trevor’s approach to wine is actually quite complex, fraught and considered.

Having imported “natural” wines for years, he takes great issue with labels. He stocks “unnatural” wines at St John and will continue to do so for many years he says.

Interviewing him is tricky; he speaks fast and knowledgably about wine and is provocative. His talk at Abergavenny is set to be fiery, fascinating and informed.

During a tutored tasting – that will include a wine never before drunk in Britain before – he will debunk myths, likely create some new ones, and no doubt give a highly entertaining rant on the wine industry.

He will air his views that include: “wine makers are like sausages – they’re bags of mystery,” and “it’s about good housekeeping, as long as you’re hygienic, as long as the grapes are good you’ll make good wine.”

He says it will only be a “little talk” but I very much doubt that. I suggest you go along and find out for yourself.

Trevor Gulliver’s Tutored Tasting ‘Natural Wines?’ takes place on Sunday at 1.00pm. Tickets cost ~~£8.00. Buy now from the Borough Theatre Box Office: 01873 850805.

It’s an open secret, however, that they’ve gone native. The passionate proprietors of Cafe Spice Namaste in London are using organic produce from Lord Newborough’s renowned Rhug Estate, suppliers they’ve counted on in the past for their landmark Indian restaurant’s special menus, including the current Goan Speciality Menu running until the end of September.

Last month, Café Spice Namaste was awarded Three-Star Sustainability Champion status by the Sustainable Restaurant Association.

‘The Rhug Estate are reliable and have an impeccable reputation as a business, which is what makes them so good to deal with. And of course their lamb is among the very best we have ever tasted,’ says Pervin Todiwala.

For his part, Cyrus Todiwala (who last year was named one of the UK capital’s most influential foodies by the London Evening Standard) shares a little known fact about Indian cuisine, and one that could shed some light on the bangers and burgers menu he’s bringing to Abergavenny this year.

‘Indian culture is all about grilling,’ Cyrus says. ‘We may even have brought the world the brazier, which is a rectangular charcoal grill that
you can find on the streets of India, part of our lively street food culture. We call these grills sigris.’

‘What’s more, what is a burger but a kebab? A burger is a flat whole chappati kebab. We call it a flip-flop kebab…like the flat slippers that have become fashionable again!’

The real secret, perhaps, is that bangers and burgers are never out of fashion at a festival. And it’s the unique combination of fine meat and exceptional spices that distinguishes a good from a great dish. Try them with Mr Todiwala’s Splendidly Spicy Pickles and Chutneys, once again in the Brewery Yard. Like everything about Cafe Spice Namaste, they’ll make your taste buds tingle!

Bex Hobson

Let’s get one thing straight, Henry Harris has no ambition to reinvent the restaurant, far from it, he just wants to cook “good French bourgeois food”. He opened his South Kensington restaurant, Racine, nine years ago to do just that: “I wanted to cook the food I enjoy the most, and it just struck a chord with the people at the time,” he says.

Henry Harris

Racine has since amassed a dedicated following from hardened Francophiles looking for that enigmatic English idyll; the perfect little French restaurant. And to Henry, having Racine described in such a way is his biggest compliment; he wants the place to be that “restaurant people always look for but rarely find”.

The sense of nostalgia that surrounds Racine is unsurprising when you consider his childhood. He regularly holidayed in France, Italy and Spain and his father ran Le Grandgousier restaurant in Brighton for 17 years. As a young man Henry started out as a waiter for Karl Loderer at Manley’s in Storrington before deciding to “forsake the dining room for the kitchen”. What followed was years cooking an “exciting mix of British dishes” before returning to his racines and opening Racine.

When I speak to the Henry he’s at his West London home with the family. Emanating a relaxed, laissez-faire attitude, he casually describes the Friday night he has planned – “oh you know, I just made a green salad, and I’ve a reduction of onions with a bit of crème fraiche – we’re going to have moules marinières”.

Despite cooking full-time in the restaurant Henry still loves cooking and experimenting with food at home, “I just did a tasting with my 15-year-old son to see if you can tell the difference between using pork you buy in Smithfield’s and using free-range Gloucestershire Old Spot.

“My son cooked them for me and I really could tell the difference – I picked out the Old Spot right away.”

Signature dishes at Racine include a starter of garlic and saffron mousse with mussels – “it’s the most original dish I’ve ever done, it’s a recipe I created from scratch”. He also takes great pleasure in serving “the lost cuts of meat”, and implies that Racine is sometimes overlooked in this area.

“I know that there are restaurants that are reviewed as temples of offal but I sell anything between 20-40 portions of brains a week when it’s busy”.

As for his talk at Abergavenny, one senses that it will much like his Friday night with the family; a warm, intimate and relaxed affair – off the cuff and unstuffy. He talks endearingly about his fellow speakers. Of his Saturday talk with Richard Bertinet he says: “We’ll be playing around a bit, it’s going to be a Frenchman and an Englishman talking about doing each other’s things. They’ll be a fair bit of banter.”

And the audience won’t be going hungry either, “we decided the other day to make cheese and confit sandwiches for everyone, the Racine take on the Croque Monsieur”.

According to Henry, essential to the Richard’s being is his craft: “You can tell a lot about a person by their bread,” he says before correcting himself: “Hang on I’ll put that differently: bakers are the most wonderful and intriguing people. You have to be slightly mad and slightly possessed.

“They take these living creations and then roast them in the oven while they’re still alive – which is what you do to bread really.”

As for Valentine Warner, with whom Henry’s doing a talk later in the day, there’s some serious mutual appreciation going on there too. Henry met Val when he visited the restaurant for dinner. He’d just finished his What to Eat Now series and Henry spotted him and introduced himself. They’ve been great friends ever since.

With Val he’ll be cooking up wild duck and blackberries he thinks – though if he goes shooting and brings him pheasants or large brown trout it could change he says.

Because to Henry, produce is the key.

Buy tickets for the following events now through the Borough Theatre Box Office: 01873 850805

The Masterclass ‘Entente Cordiale’ with Henry Harris and Richard Bertinet takes place at 11.00 am on Saturday 17 September in the Angel Hotel Ballroom. View full details online here

The Masterclass ‘Two Simple Fellows’ with Henry Harris and Valentine Warner takes place at 3.30pm on Saturday 17 September in the Angel Hotel Ballroom. View full details online here