Surrey Hills Fire & Food Fair 2025 – Activities and demos
To help plan your vicit at the Surrey Hills Fire and Food Fair and make the most of all there is on offer, here is a list of the demonstrations on offer.
The Surrey Hills Fire Stage
| DAY AND TIME | WHAT'S ON |
|---|---|
| Sat 13.00 pm | Simon Taylor – Surrey Hills Butchers Cooking dry aged Cote de Boeuf and marrow bone butter |
| Sat 15.00 pm | Daddy Bear Grills Cooking bavette steak, peppers, onions, sweet potatoes, all finished with chimichurri punch. |
| Sat 17.00 pm | Jay Porter - Porter House Orangery Cooking Achiote-stuffed prawn salmon with citrus honey, steamed in dry cider |
| Sat 19.00 pm | Mark 'Griff' Griffiths - The Wood Fired Kitchen Cooking a Beetroot Plum, and labneh salad with fire cooked flat bread |
| Sat 20.00 pm | Grand Cook Off between the chefs |
| Sun 10.00am | Jay Porter - Porter House Orangery Cooking Achiote-stuffed prawn salmon with citrus honey, steamed in dry cider |
| Sun 12.00pm | Daddy Bear Grills Cooking bavette steak, peppers, onions, sweet potatoes, all finished with chimichurri punch. |
| Sun 2.00pm | Mark 'Griff' Griffiths - The Wood Fired Kitchen Cooking a Beetroot Plum, and labneh salad with fire cooked flat bread |
The Surrey Hills Flavour Stage
| DAY AND TIME | WHAT'S ON | |
|---|---|---|
| SAT 12.30pm | Roni B's Kitchen | Join Roni Bandong, founder of the award-winning RoniB’s Kitchen, as she shares how to cook the Philippines’ national dish — Chicken Adobo. Learn the story behind this iconic dish and experience the perfect balance of tangy, savoury and slightly sweet — Filipino style! |
| SAT 1.30pm | Village Spirit Collective | Discover the history of Village Spirit Collective and sample 3 of their gins/liquers. |
| SAT 2.30pm | Surrey Hills Butchers | Simon will be demonstrating cuts of local venison, talking about where the different cuts come from and the best ways to use them as well as highlighting the nutritional, environmental and welfare aspects of venison. |
| SAT 3.30pm | Hogs Back Brewery | |
| SAT 4.30pm | Sweet C's Chocolates | Understanding the art of chocolate making: Broaden your knowledge of chocolate and the processes from cocoa pod to bar. Includes a demo of the tempering process. |
| SAT 5.30pm | Batts Hill Distillery | Live demo of an Espresso Gin-Tini and a Hot Mulled Gin - two recipes you simply can’t entertain without this Christmas season! |
| SAT 6.30pm | Kilnside Orchards | Watch live as fresh apples are milled and pressed to extract their juice and yes, you're welcome to enjoy a taste! Discover the rich history of cider. |
| SAT 7.30pm | Good Fermentation | Discover the art of kimchi the natural way. Join Chef Iñigo, co-founder of Award Winning Good Fermentation for a hands-on demo and learn how to craft authentic, gut-friendly kimchi at home |
| SAT 8.30pm | Hogs Back Brewery | |
| SUN 10.30am | Down in the Woods | Learn how to ponass a fish - a traditional bushcraft technique for cooking fish over a fire by first butterflying it and then skewering it on a stick or frame. Taste the results from the Down in the Woods fire pit later |
| SUN 11.30am | Hogs Back Brewery | |
| SUN 12.30pm | Juthan Chocolate | Follow the journey from bean to bar. Explore the ingredients and the philosophy behind Juthan Chocolate, and how mindful indulgence is reshaping the way people experience chocolate today. |
| SUN 1.30pm | Kilnside Orchards | Watch live as fresh apples are milled and pressed to extract their juice and yes, you're welcome to enjoy a taste! Discover the rich history of cider. |
| SUN 2.30pm | Mandira's Kitchen | Curry in a Hurry - watch as Mandira whips up a tasty and flavourful quick curry |
| SUN 3.30pm | Hogs Back Brewery | |