Yaoh Out of Hand Jason Eco Switch Seed and Bean Veggie Romance Jason Natural Balance

Ready Steady Chef

 The Ready Steady Chef tent will see an ecelctic combination of four most excellent themes during the weekend, including

1) Our Ready Steady Chef Competitions - Juniors and Masters

2) Our Great Veggie Burger and Sausage Competitions

3) a fantastic COMEDY Hour every day! For info see http://bristol.vegfest.co.uk/comedy-hour

4) a veggie Cookery Demo every day

Friday May 25th




5pm              Comedy Hour

Saturday May 26th


1pm            The Great Veggie Sausage Competition- You are the Judge

2pm            Ready Steady Chef Juniors - Heat 1

3pm            Ready Steady Chef Juniors - Heat 2

4pm            Comedy Hour

5pm            Ready Steady Chef Juniors - Final

Sunday May 27th


1pm            The Great Veggie Burger Competition - You are the Judge

2pm            Ready Steady Chef Masters - Heat 1

3pm            Ready Steady Chef Masters  - Heat 2

4pm            Comedy Hour

5pm            Ready Steady Chef Masters  - Final




2012 event participation, 26-27 May: see www.bristolfoe.org.uk/vegfestuk  for updates

This year's Bristol Ready-Steady-Chef event will take place in a dedicated marquee at the Vegfest UK Weekend Festival, Harbourside Bristol on 25-27 May 2012, free entry for public and participants, see http://bristol.vegfest.co.uk/ There will be top restaurant chefs on Sunday, and junior participants on Saturday. To get involved please email rschef-bristol@googlegroups.com or call Julian (07809 122474).

Professional chefs participating in the Masters event on Sunday 27 May 2012 so far confirmed include:
 - Oliver Pratt, head chef at The Watershed (Plot to Plate menu with organic produce from The Community Farm) at Harbourside, Bristol
 - Greg McHugh, head chef at The Rummer hotel (Fine Dining) in Bristol
 - John Watson, head chef at The Gallimaufry on Gloucester Road in Bristol
 - Greg Walker, of The Urban Wood on Colston Street in Bristol
 - Deri Reed, 'The Ethical Chef' from Cardiff
 - Jay Morjaria, Sutra Kitchen vegetarian cookery school in NW London

The Juniors event will include:
 - Patrick McMahon (15) from QEH School
 - Sylvia Daley (11) from Cotham school
 - Six participants from a South Bristol after-school club
We still welcome additional enquiries from schools or individuals.

Further details of participants on both days here

Invite friends on facebook: http://www.facebook.com/events/232442863527523/

Shane Jordan

Shane Jordan is a veggie chef from Bristol.  He has done food stalls, cooking demos around the UK and has worked in various cafes within the city centre.  In particular, he has been featured in the Post and the Independent for his unique way of turning food waste in to nutritious wholesome meals.  Shane’s overall philosophy is to make the public more aware of food, where it comes from and its effect on our society.  In addition, working with children in ‘Junior Ready Steady Cook’ is a great opportunity for him to pass on his knowledge to others, and create awareness and understanding for young people.  

Top Bristol Chefs Battle it Out at VegfestUK Bristol

Top Bristol restaurant chefs, plus chefs from smaller establishments, community chefs and junior participants, are set to battle it out at the end of May to become Ready-Steady-Master-Chef and Ready-Steady-Junior-Chef 2012 Champions.

The Masters event includes chefs from top restaurants like The Watershed and The Rummer, competing head to head with vegetarian chefs, trying to beat them at their own game of producing the best meals from plant-based ingredients – all against the clock.

The event was piloted in 2011, with great popularity, and is set become an integral part of the fun at VegfestUK Bristol 2012 – a free to the public 3-day festival on the Harbourside from Friday 25th May to Sunday 27th May. Ready-Steady-Chef is an amazing way of stimulating and sharing practical creative cooking.

Winners of their rounds in 2011, Oliver Pratt, head chef at The Watershed, and Greg McHugh, head chef at The Rummer Hotel, are keen to participate again. And chefs from new and smaller establishments will be involved too. Keith Turrell from Big Chill Bar has recently taken responsibility for his menus locally and looks forward to putting back more nutritious food and flavours with vegetables, and Al from The Phoenix looks forward to launching food later in the year including Indian vegetable dishes and highlighting the health benefits as well as diverse flavours of Indian spices.

They will be joined by more top Bristol restaurant and community chefs in the Masters event which takes place over the afternoon of Sunday 27th May.

The Junior event will involve students from local schools on Saturday May 26th. Shane Jordan, who has been working creatively with schools for some time now, recently piloted the Junior format at VegfestUK Brighton, and also participated in the 20111 Masters event. There's still time to join in, and interested participants, parents and schools can contact rschef-bristol@googlegroups.com for details.

Tim Barford, from Bristol, the man behind VegfestUK, comments, “2012 is set to be bigger than 2011. It's not about telling people what they can't eat, but highlighting the amazing variety of options available. The Ready-Steady-Chef format allows people to see some of the vast array of dishes available, and how easy they are to create – tasty, healthy dishes in just 30 minutes!”

“In the age of calorie-dense supermarket ready meals it's a breath of fresh air to remember how, with just a little basic knowledge and a good source of practical recipes for reference, it needn't take too long to make fresh local ingredients into delicious meals, and some top chefs remind us of the superb range of delicate flavours that come so much more to the fore when the meal is created from plant-based ingredients and not constrained by the meat and poultry, fish and dairy that so often dominate meals.”

“So whether you’re looking to reduce your meat intake, switch to a vegetarian diet, want some variety in the food you eat, have food allergies or intolerances, or want more information about a fully plant-based, vegan diet – Ready-Steady-Chef should give you some inspiration. And the various talks, demonstrations and stalls provide an array of information, practical advice and great tasting food to try.”

So whether you’re interested in tasty food, health, animal welfare, sustainability or all of these, there's plenty to enjoy at Ready Steady Chef at VegfestUK 2012. If you'd like to participate please email us at rschef-bristol@googlegroups.com or call Julian on 07809 122474 for more details as soon as you can!

Attention all junior chefs - a competition that may interest you

Demuths Restaurant and The Vegetarian Cookery School in Bath are delighted to announce the second year of their competition for aspiring young chefs.

They will be hosting a contest to find the best Young Vegetarian Chef in the country. The competition is open to any young chef who is keen on vegetarian cookery (no need to be vegetarian). The competition will be in two age groups: 11 to 13 and 14 to 16.

To find out more visit their website http://www.vegetariancookeryschool.com/about/competitions/


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