Thurs 12th – Sun 15th October 2017 | Events Square, Falmouth
Chefs and Food Experts
12 – 15 October 2017 | Events Square, Falmouth
Gylly Beach Cafe, Falmouth
Dale has worked at numerous restaurants and hotels, such as The Pandora Inn, Bustophers Bar Bistro and Merchants Manor gaining significant achievements and accolades along the way, including Cornwall Catering Challenge winner, South West Chef of the Year Finalist 2014/15 and quarter finalist of Masterchef: The Professionals.
The Ponsanooth-based chef, who moved to Cornwall in 2001, has been head chef at Gylly Beach in Falmouth for over a year now and has built a reputation for preparing new menus, experimenting with new produce and crafting his kitchen into a roaring success. Like most chefs Dale has a healthy interest in all aspects of food, produce and cooking.
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.
School of Cornish Sardines
Sanjay Prosenjit Kumar is a community chef, founder of School of Cornish Sardines: a social enterprise, mobile cookery school inspiring people of all abilities to connect with fresh food. Born in a small town in Bihar India, Sanjay has worked in kitchens around the globe, from the Al Riyadh Palace for King Fahad to Falmouth’s Greenbank Hotel. Sanjay works as a food activist,using skills based approach as a recipe to tackle food poverty in Cornwall.
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.
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.
From humble beginnings to one of Cornwall’s biggest and best-loved specialist food festivals, Falmouth Oyster Festival, which runs from 13th to 16th October 2016, is set to celebrate its 20th birthday, with heaps of flavoursome fun! The Festival celebrates the start...read more