Chefs serve up a delight at flower show

Chris Burt, who made his name at the Peach Tree and Momo-No-Ki will be in the Foodhall along with Paul Crowe, who has previously worked with the likes of Gordon Ramsey, Michel Roux Senior and James Martin, Tim Roberts of Su Casa Cuisine, a catering company that brings Mediterranean tastes and flavours to customers across the region and James Sherwin, the chef behind the Wild Shropshire concept.

Show-goers can expect something out of the ordinary when the chefs take their places over the two days.

Chris is never being one to rest on his laurels, and as well as heading up the culinary team at The Mytton & Mermaid, he also works as a consultant development chef for Finnebrogue Artisan in Northern Ireland, creating new dishes and flavour profiles for premium UK food retailers.

He is currently working on projects with Luker chocolate in Columbia alongside industry food magicians MSK Ingredients.

Paul is a name to watch. Nigel Pearson, Shrewsbury Flower Show's trade stand chairman said: "He is a regular on our chef demonstration stage. Paul's appeal spreads far and wide with London’s Metro News Paper naming him as a ‘Kitchen Star of Tomorrow’. With some exciting new projects in the pipeline expect to see lots more of this talented chef very soon.

Tim said: "My own culinary adventures have now taken me all over the country and I'm very excited to bring our unique brand of catering to the Shrewsbury Flower Show in August. Not only will we share our great tasting tapas and paellas, but also some culinary tips in a Chorizo inspired cooking demonstration to illustrate the versatility of the great Spanish ingredient. With breakfast dishes, quick tapas and street food to go, hearty, rustic one pot dishes to modern Spanish fine dining."

Shrewsbury-based James Sherwin said: "Wild Shropshire is more than a connection to Shropshire’s rural character. It’s a connection to the land’s deep, rich history. As such, it offers an innovative and immersive approach to food, locality and seasonality. I'm not sure what I'll be cooking yet but it'll be based on what wild plants, herbs and other produce can be foraged at that time."

Mr Pearson added: "We like to support local whenever we can, whether it be our exhibitors or our chefs on the demonstration stage. Shropshire has a wealth of talent which we are proud to support."

The flower show, which is on August 11 and 12, attracts thousands of visitors to its floral marquees, demonstration areas and trade tents which are set out in the Quarry.

For more information and to buy tickets go to www.shrewsburyflowershow.org.uk