Thurs 12th – Sun 15th October 2017 | Events Square, Falmouth
Chefs and Food Experts
12 – 15 October 2017 | Events Square, Falmouth
Driftwood Hotel, Portscatho
Chris Eden’s passion for food and wanting to be a chef started at the tender age of 11 years when he cooked his first lasagne with his mum. He enrolled at the St Austell Catering College at 17 years and there was no going back. He joined ‘Pennypots’, the first Michelin Star restaurant in Cornwall as a Commis Chef, under Kevin Viner who then encouraged him to gain some experience in London.
Chris joined ‘The Lanesborough’ under Paul Gayler as a Commis; graduating to Senior Chef de Partie at ‘The Orrery’ and ‘The Square’ respectively, under the guidance of Chris Galvin and Phil Howard who both had a huge influence on him. London, for Chris, was always going to be a temporary period in his life as his heart was always in Cornwall with his family.
He returned to Cornwall and joined Driftwood in Portscatho as Head Chef, where he has been for the past 8 years; achieving 3 AA Rosettes and his first Michelin Star in 2012.
Chris has always cooked very much from the heart; his food reflecting his upbringing and family influences. He is obsessive about sourcing the best produce that Cornwall has to offer, working with suppliers to ensure only the finest quality ingredients make it on to the plate.
Chris is married to the lovely Sam, an accomplished pastry chef in her own right; they have a little boy; Lucas and live in St Austell.
Juan Jose Gonzalez Leon
Casa Juan, Mawnan Smith
Chef Juan has been cooking for 20 years, both in his native Tenerife and in the UK.
Juan was Head Chef at The Wharf in Islington Wharf, Penryn, for 3 years before finally fulfilling his dream of opening his own restaurant in August 2016.
Casa Juan in Mawnan Smith, near Falmouth, specialises in fresh, handmade Mediterranean cuisine with a strong Spanish influence, with ever changing specials using locally sourced, beautifully fresh and seasonal ingredients.
Cornwall Wildlife Trust
Matt will be returning to the festival this year to give you an update on Cornwall Wildlife Trust’s project, Cornwall Good Seafood Guide, an easy to use website which helps make better informed choices when choosing Cornish seafood. Marine biologist Matt is passionate about seafood and this unique project highlights the wealth of great sustainable seafood landed to Cornwall including the famous Fal oyster! The website also highlights positive moves being made to ensure that Cornwall’s fisheries are as sustainable as possible for future generations to enjoy and helps us all find great local seafood through its ‘where to buy’ directory and popular recipe section. Cornwall Good Seafood guide has a growing number of supporters and at the festival this year Matt will be joined by Head of food at St Austell Brewery, Nick Hemming who will be demonstrating some great recipes for Cornish sustainable seafood.
St Austell Brewery
A champion of locally sourced produce, Nick Hemming is passionate about the Cornish food industry. As Catering Development Manager for St Austell Brewery, the experienced chef brings a wealth of knowledge to the job, having started his career with De Vere hotels in 1988 where he was classically trained under Steve West. The former Royal Navy cook has also managed a number of pubs with his wife Amanda across the UK and Spain.
Taking on his latest role three years ago, Nick revolutionised the growing food side of the St Austell Brewery business, focusing on seasonal, local produce and working with his team of head chefs to provide customers with the best plate of food the region can offer.
The father of three is also dedicated to bringing new, budding chefs into the industry through St Austell Brewery’s sponsorship of the Future Chef Competition, which inspires young people to develop their culinary skills while exploring and enjoying food.
Philleigh Way, Truro
Chef George Pascoe is a Cornish farmer’s son, and although his cooking has seen him work abroad and in many of Cornwall’s top kitchens, he still cites his Granny as his greatest influence. A proud Cornish lad George specialises in “proper” Cornish cooking, but adding his own imagination and skill to create modern culinary masterpieces. Like all good Cornish chefs he loves working with fish, and having spent time training with a butcher is brilliant with all meat and game cookery. He may have exceptional chef credentials; however George is down-to-earth, great fun and very likeable. Rather like his food, really.
The Greenbank Hotel, Falmouth
Nick Hodges, from Falmouth, is currently Executive Chef at the award-winning Water’s Edge restaurant at The Greenbank Hotel. He is a dad of three and has been delivering chef demos at the Falmouth Oyster Festival since day one.
After being inspired at a young age by his grandma Alice, and initially cooking under Jean-Christophe Novelli, Nick has gone on to great things. Nick knows that the region’s coast and climate provides the best seafood and fish, and his cooking is a celebration of having access to the freshest ingredients, right on his doorstep. A firm believer in simple and stylish dishes, Nick has garnered press recognition and accolades for his delicious, seasonal creations.
You can also catch Nick competing in this year’s rematch in the Hot Chef Challenge culinary battle with Arty Williams, The Cove.
My Fish Kitchen, Mawnan Smith
Annie Sibert set up her cookery school, My Fish Kitchen, in 2008 sharing her knowledge and enjoyment of Cornish fish.
Annie’s courses, based in the picturesque village of Mawnan Smith near Falmouth, teach you all you need to know from understanding what to look for when buying fish, how to prepare (filleting, skinning, deboning etc) and how to cook to perfection.
During the festival Annie will demonstrate filleting and cooking local seafood. At her stand at the festival she would be delighted to answer any fish questions you may have, or you can also listen to Annie on BBC Radio Cornwall with Duncan Warren on a Sunday morning, each month.
Hotel Tresanton, St Mawes
Paul Wadham embarked on a career as a baker’s boy, making bread for a bakery on the Isle of Wight, where he soon found his career path, which he has never regretted.
Starting his apprenticeship in 1989 with the Intercontinental Hotel Group, London, he attended Ealing College on a 3 year day release course, where this soon saw him transferring to Switzerland, where work and travel became the ideal combination.
Upon returning to England, Paul came across the exciting opportunity of a restaurant opening called the Atlantic Bar and Grill, owned by Oliver Peyton. Paul worked there for many years and this proved to be crucial in his future career path, with Oliver being the son-in-law of Olga Polizzi.
After several years, Paul was chosen for a very special opportunity in Cornwall, to be in charge of the kitchen at Hotel Tresanton. Over the past fourteen years, Paul has managed to create a passionate kitchen, using the best ingredients, locally sourced. As a team they endeavour to deliver fresh, simple and clean flavours that stand alone but stimulate the eye and palate. Paul believes that the passion comes from the heart, through the hands and onto the plate.
The Cove, Maenporth
By using ingredients fresh from Cornish coastline, fields and farms, Arty Williams defines the essence of Cornish cuisine.
Using his extensive knowledge of local produce and the sense of creativity, innovation and culinary ideas gained during a spell working in the kitchens of Australian and New Zealand seafood restaurants, Arty creates dishes, which are both exciting and innovative whilst maintaining the ingredient’s integrity.
At ‘the cove’ Arty has built a strong reputation for showcasing local produce to its full potential in a stunning location. Whether it’s a lazy lunch, a spot of tapas or a special occasion ‘the cove’ has the menus, the views and the service to guarantee a memorable dining experience.
The Shore Restaurant, Penzance
Bruce moved to Cornwall from Edinburgh in 2009 where, as one of Scotland’s leading chefs, he led the kitchen at Martin Wishart’s Michelin-starred restaurant. He was also involved in setting up the Wishart Cook School, where he regularly demonstrated his skills in the kitchen by teaching his culinary art to small groups of would-be cooks. During his lessons, Bruce expertly demonstrated how to prepare his dishes, he imparted a multitude of practical tips and explained how things work in the kitchen of a top restaurant.
Before that, Bruce was Head Chef at the Michelin-starred Shanks restaurant in Belfast under Robbie Millar and prior to that was Head Chef for Gary Rhodes.
Bruce spent four and a half years running the kitchen at The Gurnard’s Head before running Clay Quay in Porthleven, and has now taken over the old Buttery in Penzance.
Renamed, The Shore Restaurant offers a small menu crafted using the best ingredients available on a daily basis.
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