As he prepares to make his third appearance at the Bolton Food and Drink Festival, Ainsley Harriott summed up what it is that makes the event so special.
“It’s the people,” said the celebrity chef who first came to our attention on Good Morning with Anne and Nick some 30 years ago before going on to host Ready, Steady Cook. “It’s always a great occasion. I couldn’t come last year because I was away but I always enjoy coming to Bolton - it’s the people, the warmth - everyone is so enthusiastic.
“I get a wonderful vibe from it all, and I get to have have a little bit of a chat which I love.”
This year Ainsley will be host two cookery demonstrations at the Albert Halls on Saturday - one at 11am including brunch and a second at 1pm which includes lunch. He will also be hosting a Rum Fiesta at 3.30pm, introducing his audience to the many and varied types of rum which are now available.
“That’s going to be a little bit different which I’m looking forward to,” he said. “We’re going to have a selection of rums and people will be coming up with some interesting drinks. Sadly I won’t be able to enjoy them too much as I’m driving to the Albert Halls.
“But I will be able to let people know more about the different types of rum that are now available. It’s a bit like gin - when you used to go to the pub you’d just get gin but now you’re spoilt for choice with different infusions and flavours. You feel a bit embarrassed just to ask for a Gordon’s.
“But it’s nice for the rum to be able to fight back.”
As for his cookery demonstrations, Ainsley will be turning to his own childhood for inspiration.
“I don’t have a stock thing I do at demonstrations,” he said. “It would be a bit boring if you end up doing a sort of Tommy Cooper routine where the gags are always the same.
“What I do changes each time depending on what type of festival it is and the type of food. Everyone likes to put you in the box of Caribbean food and I’m perfectly happy with that. I grew up with all those influences even though I am a classically trained French chef.
“But it’s lovely being able to share those influences I grew up with. Because the festival in Bolton has such a family atmosphere, I tend to go for things that I had as a kid so this time I’m doing my lovely sweetcorn fritters with an avocado and black bean salsa poached egg and a bit of maple bacon and then some lovely smoothies.
“At the same time we’re going to be handing out little bits and pieces around the audience and you know me, I think we will have a little chat; that’s what makes it a bit more personal.”
Even after 30 years in the spotlight, you can see that Ainsley feels as passionate about food as he did when he first started out on his career.
“I always really try to offer practical recipes,” he said. “My whole thing about cooking over the years, even though I’ve worked in some fine restaurants, is to make food approachable, achievable and not to have too much drama attached to it.
“Times are still tough but more people like to go out to eat - it used to be just for a celebration if you were lucky. Also most people have got a half decent kitchen so everyone has the opportunity to cook and discover food.
“I want to get children involved and make it interesting and colourful and a perhaps add a bit of excitement and a bit of banter. I really think that’s what it’s all about.
“I think to have been able to do what I do for so long is that I have connected with people along the way, partly that’s because of the humour but what is paramount is the food and that what I do is accessible. ”
Ainsley is a real ‘people person’ which makes his demonstrations so popular.
“When you’re cooking the most important thing to me is having people around you,” he said. “Of course I can cook, I’ve been doing it all my life, but it’s when you put the food down in front of people and see their faces then the conversations start - that’s special.”
Given the hundreds of demonstrations he has given over the years, does anything ever go wrong?
“It happens sometimes,” he laughed. “I remember when the induction hobs first came in and I was doing a demonstration and thought everything was working but discovered it was stone cold. I started pressing random buttons and lights were flashing, it was like a wild disco.
“But because you have been doing this for a while you know what you’re doing and if it appears as though something might be going awry you can act before it gets too far out of hand.
“It’s often the equipment that can let you down. If the oven doesn’t work that’s when you turn to the audience and tell them you’re going to show them how to create a beautiful salad.”
Ainsley Harriott is at Bolton’s Albert Halls on Saturday. Details from www.boltonfoodanddrinkfestival.com. All demonstrations this year will be BSL interpreted.
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