CHEFS
Cookery Demonstrations
Meet Cornwall’s top chefs, food and drink enthusiasts and seafood experts. Each day local chefs demonstrate their gastronomic flair and share their culinary skills. The programme includes a focus on native oysters, seafood sustainability and cookery masterclasses.
CHARLIE WALTERS
Narla, Fowey
At just 25 years old, Charlie has already introduced his personality in the kitchen to audiences in his home county of Cornwall in his own restaurant in Narla.
By 16, he was determined to open his own restaurant, taking a slight detour to become Head Chef at The Sardine Factory, work for local legend Paul Ainsworth, and become a finalist on MasterChef: The Professionals before finally holding the keys to Narla.
BEN PALMER
Cornish Chef Ben Palmer put Cornwall talent on the map in 2024 by becoming the first ever Great British Menu winner to grow up in the County. Ben has seen a further wave of recognition, winning the ‘Best Chef Award’ at the recent Trencherman’s Guide event last May.
Ben returned to his hometown of Looe to open The Sardine Factory Restaurant in July 2018. The team received the prestigious Michelin Bib Gourmand in 2020. The Sardine Factory overlooks the stunning harbour with a menu reflecting a passion for local seasonal produce, with an abundance of sustainable fish dishes.
JACK FRAME
Beach House, Falmouth
Jack Frame is Executive Chef at Beach House Falmouth and brings a wealth of experience to the pass, having spent seven years at the helm of the restaurant. Known for his thoughtful, flavour-led approach, Jack’s cooking celebrates the best of local seafood, simple ingredients, and time-honed skill.
Beach House is situated just steps away from Swanpool Beach in Falmouth. Unwind with the sea views and enjoy the best of Cornwall’s seasonal seafood dishes inspired by our stunning surroundings.
ELLIOT KETT
Owner & Head Chef, Kelp Canteen
Elliot Kett is owner and head chef of Kelp Canteen, a seafood food truck in Falmouth serving local fish, shellfish and seaweeds.
The Kelp Canteen menu changes regularly depending on what local fish, shellfish, seaweeds, and vegetables are at their best, what has come straight out of the harbour, where the food truck is – and what they fancy cooking that day!
ANNIE SEABOURNE
“Having worked as a fishmonger in Cornwall for the past 25 years, I’ve found that so many people I meet love eating Cornish fish but have no idea how to cook it”.
Annie Seabourne set up her cookery school, My Fish Kitchen, in 2008 sharing her knowledge and enjoyment of Cornish fish.
Annie’s courses, based in the village of Mawnan Smith, 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.
HYLTON ESPEY
Hylton is originally from South Africa and has made Falmouth his home since 2016. Together with his wife, Petronella, they opened Culture on Custom House Quay in July 2022.
All dishes are cooked in the open plan kitchen with ingredients sourced directly from individual farmers and fishermen creating menus dictated by what is available.
The Journey menu is a set tasting menu that takes you on a culinary tour of Cornwall with an optional wine flight selected from the glass wine cellar.
Hylton was awarded a MICHELIN Green Star in 2023 for sustainability.
ALFIE HAZLITT
Head of one of the most popular and fun food destinations in Falmouth INDIDOG, Alfie’s dishes are flavour lead with beautifully elegant plating. His processes before plating are intriguing and complex, a talent gained through years of experience and creative exploration. Alfie really enjoyes sourcing from the most sustainable produce and the most local suppliers. He’s mad into using absolutely every bi product to make something surprising and delicious. He is able to produce stunning dishes at high volumes whilst retaining processess and authenticity that engage his team.
Alfie came to Falmouth as an Art Student and his artistic flair found its home in local kitchens and most pivotally as Sous Chef and Head Chef for Arty Williams of The Cove and ultimately Head Chef for Micheal Caines of the same venue.
STEPHANE DELOURME
Stephane Delourme spent his childhood between Brittany and Paris and developed a love for cooking at a young age inspired by his uncle’s travels around the world, returning with new dishes and stories from his adventures.
After years of travelling around the world, Stephane and his wife made the decision to move to Cornwall to settle down. After just 6 months working with Rick Stein, Stephane was promoted to head chef at The Seafood Restaurant where he remained for over 21 years. In late 2019, Stephane took up the role of Group Chef for Rick Stein Restaurants.
His passion for cooking is matched by a love of the fresh Cornish produce that is available to him, as well as the great local suppliers.
CHRIS EDEN
With his signature blend of Cornish roots and London-honed expertise, Chris Eden stands as one of the region’s most accomplished chefs.
At The Driftwood on the Roseland Peninsula, Chris made history as the first Cornishman to win a Michelin star in Cornwall, maintaining this prestigious accolade from 2012 until his departure.
His culinary journey then took him to Devon’s Gidleigh Park, where he earned another Michelin star in 2023. In October 2024, returning to his home county, Chris joined Watergate Bay as the new executive head chef, Chris sees this homecoming as a defining moment in his career.
JUDE KEREAMA
Born and raised in New Zealand, Jude draws on his half Maori, half Chinese Malay roots to work his culinary magic on the best local produce, with a signature Asian twist.
Kota is proud to have been recognised by the Good Food Guide, the Michelin Guide with a prestigious Bib Gourmand, and 3 AA rosettes.
Jude has appeared in four series of the Great British Menu and was South West Champion and banquet chef in 2021. He was named ‘Chef of the Year’ in the 2019 Trencherman’s Guide Awards, and earned the Trencherman’s Award for Special Contribution in 2020.
PETE MURT
Pete Murt is Head Chef of Rick Stein’s flagship restaurant in Padstow, The Seafood Restaurant. After starting as a commis chef at St Petroc’s and progressing through the ranks, Pete’s passion for cooking led him to London to hone his skills at the two-Michelin-starred Hibiscus. He returned to the Rick Stein group with a new-found drive for precision and consistency, earning him the Head Chef role at Stein’s largest restaurant, Sandbanks.
Four very successful years later, Pete was thrilled to be given the chance to become head chef at The Seafood Restaurant back home. Just the fourth ever head chef at The Seafood Restaurant in its over 50-year history.
ROSE CANT
MUM ON MUDDY LANE
Rose Cant, known as Mum on Muddy Lane to her 40k plus Instagram followers, is well known for her down to earth approach to family friendly cooking, speedy lunches and home-hacks.
Rose is a self-taught cook, a professional actress and a voiceover artist. Her three great passions are performing, cooking, and being a mother to her two young children, Merlin and Wilder.
She started filming herself cooking, then presenting the films with comical voiceovers and “relatable-anyone can cook guides”. Rose has now successfully worked as an influencer for food brands the country over.
DAVE WATERS
Dave Waters was first taught how to cook fish when he was five years old after going out crabbing with his Grandad in Mousehole. He has since been devoted to curating seafood cuisine, which is becoming a generational heirloom.
His simple, honest, local food breathes fresh sea air into our restaurant, elevating Brasserie on the Bay with provenance-led dishes. Like his favourite fish, the mackerel, Dave is versatile, elegant, and driven — his culinary skills bring elegance and succulence to St Michaels Resort.
JOSH & GEORGIE
KALOURA’S KITCHEN, WADEBRIDGE
Josh and Georgie are classically and internationally trained, they love to cook food from all round the world but specialise in modern British, Greek and Thai cuisines.
Georgie first moved to Cornwall 20 years ago to work for Rick Stein, and in 2012 started Kaloura’s Kitchen, working as a private chef. Josh moved to Cornwall to work at several prestigious restaurants including Michelin starred Driftwood and Gidleigh Park. Alongside working in these kitchens, Josh helped over the years with Kaloura’s Kitchen, but he joined full time in 2020.
In May 2023 they took on an industrial unit with fabulous 3 metre oak table seats 12 guests for 8-10 course tasting menus. The guests see every part of the cooking process and are encouraged to interact with Georgie and Josh throughout the meal.
EDDY RAINS
HALFWAY HOUSE, WADEBRIDGE
Started his career travelling, working, gaining experience and ideas.
From Somerset to Australia, Wales to New Zealand, Devon to Switzerland, Jersey to Italy… Eventually settling as Head Chef at the Wheatsheaf Combe Hay, Bath for 11 years. Then moved south to Cornwall, running the kitchen of the Halfway House for the past 4 years.
His style is based on simple, classic French cuisine, using the best of the area and the season.
BOBBY SOUTHWORTH
GREENBANK HOTEL, FALMOUTH
Bobby Southworth describes his food as “flavourful, passionate and surprising.” He first started cooking when he was 19 years old whilst working as a kitchen porter in Falmouth. Although he admits he never thought that he would be a chef, he fell in love with it as soon as he began experimenting and his obsession grew from there.
Being Cornish born and bred, he’s passionate about provenance. His kitchen team attempt to highlight the very best local produce but for a Cornish market; you could say ‘tasting the views’.
NICK HODGES
CORNWALL HOTEL COLLECTION
Falmouth born and bred, Nick started cooking when he was fifteen years old, then trained under chef legends Keith Floyd and Jean Christophe Novelli. Nick was always keen to work, travel and experience different cultures and cuisines, so he headed off to Australia, Southeast Asia, and Africa.
Upon his return, Nick held senior roles at renowned restaurants across Cornwall, before taking up the reins at The Greenbank in Falmouth as Head Chef. Nick and the team re-opened the hotel’s below-decks pub, The Working Boat, and gained the coveted two AA rosettes which the hotel retains. Nick became Executive Chef of sister hotels The Greenbank, The Alverton, and The Penventon, and most recently The Falmouth – with the group now sitting proudly under the banner of the Cornwall Hotel Collection.
NICK HEMMING
HERON INN, MALPAS
Nick is the award-winning chef at The Heron Inn at Malpas, Cornwall. Nick who runs the business alongside his wife Amanda, has over 35 years of culinary experience. He has a passion for fresh, locally sourced seafood, which is reflected in the gastropub’s menu that changes with the seasons.
The couple’s dedication to quality and local produce has earned The Heron Inn numerous accolades, including the prestigious “Licensee of the Year Award” by the British Innkeeping Institute in 2022. This is one of the toughest awards to win in hospitality and one that they are both immensely proud to win.
ANGUS BELL
RESTAURANT MINE
Chef Angus Bell is the owner of neighbourhood restaurant Mine; a cosy bistro tucked away off the high street in the Old Brewery Yard in Falmouth. His kitchen uses the finest Cornish ingredients in playful British dishes with just a little bit of decadence.
Angus started his career at The Star Inn at Harome, a pub in North Yorkshire with a Michelin star, before continuing his training in London at Le Gavroche under Michel Roux Jr.
Angus always dreamed of one day opening his own neighbourhood local, cooking thoughtful food without any pretence. Restaurant Mine is proud to be featured in the Michelin guide & The Good Food Guide for 2025.
SHAM MULJI
SITU CAFE, PENRYN
Sham Mulji of Situ, brings modern Indian food to the brunch & pub scene of Falmouth and Penryn. With their own specialty cafe in Penryn and recent collab Desi Kitchen at the Seaview Inn (Falmouth), Sham brings bright, modern plates of Indian flavours to the table.
Deriving from his Gujarati heritage, Sham uses traditional techniques & family recipes to evolve homely Indian dishes. With a focus on local & seasonal farmers faire, Situ aims to bring people together to share food & culture.
