The Essex Fine Food show, sponsored by Adnams of Southwold, returns to Chelmsford City Racecourse in May 2018 for a second year. 

The racecourse is Britain’s newest racing venue and the fantastic facilities provide a wonderful setting for the show - the magnificent grandstand will be transformed into a food lovers haven.

2018 will see two of the UK’s favourite top chefs cooking live from the Verstegen Chefs Stage - James Martin on Saturday 12th May and John Torode on Sunday 13th May. 

Demonstration times are 11am, 1pm and 3pm each day and last between 30 and 40 minutes. The demonstrations are by ticket entry only.


Expect to see some fantastic cooking, seasonal recipes, top tips and great entertainment! 

Both chefs are no strangers to Essex having previously entertained the crowds at the show’s sister event - Essex Festival of Food and Drink held at Cressing Temple Barns in July. What we do know is that the Essex crowds always give James and John a very warm welcome and come out in their droves to watch them cook!

Visitors can also expect to see the biggest range of artisan and not on the high street producers and some great cookery gadgets. A Taste of Anglia Producers Village will be packed full of local producers where visitors can taste and try before they buy! 100 stands to choose from throughout the show.

Add to this a Food Court with specialist street food traders including juicy coconut king prawns and wontons, award winning locally made ice creams and posh toasties!  


And it wouldn’t be Essex without live music too. Be entertained on Saturday by “Idreiss” a fantastic male vocalist and on Sunday, brother and sister duo, Tou Can Jam.

There will also be talented local chefs showing of their cooking skills at the Broil King Barbecue Stage.

A combined show entry offers a fantastic day out for all foodies!
Tickets on sale now from

10am-5pm, Saturday May 12 - Sunday May 13, at Chelmsford City Racecourse

  • On-line tickets from £6.00
  • Children under 13yrs have free entry to the show 
  • Please note that children under 6 years of age will not be permitted in the celebrity chef demonstration
  • To buy tickets visit the web site

Makes 4 small moulds



  • 1 Punnet of each of strawberries, red currants, raspberries
  • 1 additional 2 punnet of raspberries to garnish and sauce
  • 12/14 Thin slices of white bread
  • 1 oz  Caster sugar
  • Water
  • Fresh Basil ( One of those small basil plants will do )
  • Icing sugar
  • Clotted cream


1. Take half the strawberries and remove the tops, cut into 4 . Add the caster sugar to taste and rip up about 10 large leaves of basil into the berries and leave to one side.

2. Place the rest of the fruit in a blender and whiz to puree the fruit well. Add some sugar to taste and pass the sauce through a sieve.

3. Remove the crusts from the bread and line the small moulds, firstly with a little oil then with cling-film in the base of each mould.

4. Then with a small circle for the base, slices for the sides and a larger circle for the top.  When lining the moulds dip the bread on one side in the sauce and place in the mould, dipped side against the mould.

5. Fill the centre with the fruit and some of the juice and press down well, and top with the last slice of bread.

6. Remove the pudding from the mould and place on a plate. Spoon over the sauce and garnish the top with the remaining fresh berries and a sprig of fresh basil, dust with a little icing sugar and serve with a spoon of clotted cream.