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.
GUY OWEN
Guy developed his culinary expertise with some of London’s leading chefs, including Gordon Ramsay
Guy moved to Cornwall at the age of eight and throughout his school years began helping in the kitchens of local restaurants after lessons and at weekends. More recently, having returned to the West Country in 2009, Guy worked at leading hotels Gidleigh Park under Michael Caines MBE, and the Driftwood Hotel under Chris Eden.
Now after recently returning to The Idle Rocks in St Mawes, we are excited to see what is to come in 2026. Guy is passionate about preparing authentic and inspiring dishes, conceived from sustainable, locally grown ingredients.
ELLIOT KETT
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.
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.
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.
Kota is proud to have been recognised by the Good Food Guide, the Michelin Guide with a prestigious Bib Gourmand, and 3 AA rosettes.
BEN HARRISON
Ben Harrison is the chef-owner of Counter Culture in Newquay, where he creates inventive, seasonal small plates using the best Cornish produce.
Having trained under acclaimed chefs Marco Pierre White and Pierre Koffmann, Ben has established Counter Culture as one of the South West’s most exciting restaurants, earning a Michelin Bib Gourmand and a place among the Good Food Guide’s UK Top 100.
ROSE CANT
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.
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.
SHAM MULJI
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.
EDDY RAINS
HALF WAY HOUSE INN, 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.
JAMIE MACLEAN
MACKEREL SKY SEAFOOD BAR, NEWLYN
Owner of the Mackerel Sky Seafood Bar with his wife Nina since 2015, as a child his summers were spent helping on the farm, fishing, foraging, sailing and generally making a nuisance of himself.
After the obligatory stint in London learning the craft, he escaped to Cornwall as soon as feasibly possible. Where his restaurant Mackerel Sky Seafood bar has recently added a sister site and a Cornish delicatessen to boot.
Informal, no nonsense seafood is his calling.
CALEB MUNDAY
A passionate and visionary chef whose culinary journey began through self-teaching, sharpened by years spent working in kitchens across the globe.
What began as a humble deli has since evolved into the acclaimed Mousehole Deli and Kitchen—a vibrant two-floor restaurant, deli, and wine bar that has become a cornerstone of the local food scene.
Caleb’s cooking is defined by precision, integrity, and a deep respect for local produce. He allows the natural quality of Cornwall’s ingredients to shine, creating dishes that are both simple and spectacular.
NICK EVANS
RICK STEIN’S COOKERY SCHOOL, PADSTOW
Head Chef Lecturer at Rick Stein’s Cookery School and what he doesn’t know about seafood isn’t worth knowing.
As part of his hospitality degree at Oxford Brookes, Nick worked across our restaurants in Padstow and learnt under Stephane Delourme at The Seafood Restaurant. After completing his degree, Nick returned to Steins, working his way up to senior sous chef, and then working as Head Chef at St Petroc’s Bistro.
In summer 2016, Nick took over the role of Head Chef Lecturer in 2016 – delivering memorable cookery experiences for guests.
GEORGE MORGAN
TRURO COLLEGE COOKERY & HOSPITALITY
George Morgan is a chef and hospitality educator at Truro College, teaching the Level 2 Commis Chef and Level 3 Chef de Partie (CDP) programmes.
Alongside his teaching, he runs his own business, Perthyans, where he hosts supper clubs, provides private dining experiences, and caters for special events.
George specialises in fish and seafood, showcasing seasonal ingredients and coastal flavours through his cooking.
JACK FRAME
Jack has been part of the Falmouth food scene for a number of years. It’s not surprising Jack’s cooking is driven by the brilliant produce available on our doorstep in Cornwall, with a particular love of local seafood and dishes that let great ingredients do the talking.
Since taking the helm of the INDIDOG kitchen, Jack has brought his own style to the menu while keeping firmly rooted in what INDIDOG is all about: great Cornish produce, generous hospitality and one of the best views in Falmouth.
His menus are seasonal, thoughtful and full of flavour: polished without being fussy and always designed to be food you genuinely want to eat.
