EXPERIENCED chef Mark Lloyd’s approach to simple yet good-quality food will encourage the festival crowd to recreate it for themselves.
Mark, originally from Northumberland, has a passion for ingredients sourced from nature’s larder and he enjoys using seasonal British food to make his dishes.
“It is possible to make something very beautiful, but simple,” he said. “A lot of my cooking is about changing one or two ingredients in a recipe. I don’t like waste, so I often create a few dishes using the same ingredient.”
Mark has written for a number of food magazines, including the BBC Good Food Magazine, and he has appeared on The Hairy Bikers and The Great British Waste Menu.
The foraging expert is looking forward to interacting with the audience and making, among other dishes, tenderstem broccoli and poached egg with a Hollandaise sauce.
He added: “This food festival is very much virgin ground for me, but I love cooking in front of a live audience, so I expect it will be a lot of fun.”