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Artisans cook up a feast at Five Valleys

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Shoppers looking for some foodie inspiration in the lead up to the festive season are in for a treat as the centre’s knowledgeable producers and chefs take to the stage and carry out live cookery demonstrations on Sundays throughout November and December.

The first of the live demonstrations will take place this Sunday [5 November] with Jack Knight cooking up seared scallops and pork medallions wrapped in bacon on the demo kitchen, which can be found in a dedicated space next door to The Artisan Baker.

The demonstration will start at 11am with samples handed out to spectators to try the finished dish. Recipe cards will then be available to help shoppers pick up all the ingredients from the centre’s indoor market to recreate the dish at home.

Centre Manager at Five Valleys, Jack Simpson, said: “This Sunday we will host the first of our live cookery demonstrations. The events, which will be held on most Sundays leading up to Christmas, will provide the perfect opportunity for our wonderful artisan producers to showcase their products and share their knowledge.”

Foodies can also expect to find a rich tapestry of gourmet street food from around the globe at the market, with future demonstrations featuring the talented chefs who will be letting visitors into the secrets of how to recreate their dishes at home.

Future cookery demonstrations will be delivered by Oh Crepe and Thai2Go with Armadeli guiding people on how to put together the perfect cheeseboard.

Shoppers will also be able to take advantage of free parking, which is running on Sundays leading up to the New Year, and browse many of the centre’s stores which are already stocking some fabulous ranges for Christmas.

The centre boasts one of the best bowling facilities in the UK which is also running a special offer on Sundays to coincide with the free parking. On Sunday a family of four can bowl from just £25.

For more information about Five Valleys and future cookery demo events visit www.fivevalleysstroud.co.uk.

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