Jacob set to demo a taste of Shropshire
07 August 2019
A chef for over 30 years, Jacob's passion for food started at his grandparents' family run hotel where he worked in the kitchen and restaurant after school.
Following his professional training at the Birmingham College of Food, Jacob left the Midlands for London to work as a Commis Chef for celebrity chef Brian Turner at Turner's in Knightsbridge. His time there was vital for Jacob's professional development and on his return to Birmingham he took up management training at The Swallow Hotel, being part of winning a prestigious Catey award.
Jacob has since extensively travelled gaining a wealth of experience in different cultural cuisines and has worked as a development chef for a leading catering company and now runs The Group's hospitality services and oversees catering at The Group's eight ShireLiving retirement villages, developing affordable, tasty and nutritionally beneficial menus for their onsite cafés.
Jacob says he is thrilled to be showcasing some local grub, "I wanted to share how to create some real Shropshire fayre so fidget pie was an obvious choice. It's also perfect summer food and ideal for picnics and celebrations. The piccalilli makes great use of a summer harvest. In my day to day work I'm driven by a love of food and the important role that it can play in people's health and wellbeing. I love the way that food can bring people together and help to foster new friendships."
You can see Jacob's demonstration at the Shrewsbury Flower Show on Friday 9th August at 12.45; he will also be running regular demos and tasting sessions at The Wrekin Housing Group's stand on Gloucester Avenue throughout the weekend.
You can find the recipe alongside this article. Why not have a go?
Pictured is Jacob Perry, Regional Catering Manager at The Wrekin Housing Group.