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The 2015 Festival Cookery Theatre Lineup!

Darrin Hosegrove

Darrin Hosegrove

Ashburton Chefs Academy

After training at Exeter College, Darrin began his career at Gidleigh Park followed by working for several years in fine dining restaurants around the UK. His love of teaching brought him back to Exeter College, and he joined the Ashburton Cookery School in 2004 with the vision to create a cookery school with a strong ethos supporting South West producers and artisan suppliers. Five years ago he was instrumental in the development of the Ashburton Food Festival and in 2012 was responsible for launching the Ashburton Chefs Academy which has now become a professional accredited training centre teaching culinary diploma's in cuisine and patisserie to an advanced level.

www.ashburtoncookeryschool.co.uk

www.ashburtonchefsacademy.co.uk

www.ashburtonfoodfestival.co.uk

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Michael Caines MBE

Michael Caines MBE

Michael Caines Restaurants & Gidleigh Park

The inspiration behind the Festival, Michael is the Executive Chef at Gidleigh Park, where he has held two Michelin stars for the past 14 years, as well as a Director of Brownsword Hotels and Michael Caines Restaurants. Born in Exeter, he has long been a champion of the South West and the outstanding quality of its local produce. Michael was awarded an MBE in 2006 for Services to the Hospitality Industry and AA Chef’s Chef of the Year in 2007.

www.michaelcaines.com 

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Andy Appleton

Andy Appleton

Fifteen, Cornwall

Andy Appleton has been a big part of the Fifteen family for many years now; originally a Senior Sous chef at Fifteen London, he was part of the team that launched the Fifteen concept back in 2002. Andy loves everything about Italian food and went on to become Head Chef at the Italian-style Tabernacle Bar and Grill in Shoreditch, London before moving to Fifteen Cornwall in 2007. He’s been Head Chef here since March 2010.

For Andy, Italian food is about more than the recipes – it’s a whole attitude and lifestyle that makes great food the focus of every day. It’s about sourcing the best seasonal ingredients at their peak, and letting them do the talking without unnecessary clutter and complexities. Taking rustic, Italian dishes and adding a contemporary Fifteen Cornwall twist, Andy creates unique menus that bring the best of Italy and Cornwall together on a plate.

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Mark Dodson

Mark Dodson

Masons Arms

Having spent 12 years at The Waterside Inn, Bray as Michel Roux’s Head Chef and 3 years as Executive Chef at Cliveden, Taplow, Mark decided to spread his wings to Devon. He and his wife Sarah bought the 13th Century Masons Arms, Knowstone in 2005 and the accolades have followed, including a Michelin Star, first awarded in 2006, six months after opening and retained since. In 2008 the Masons Arms was named as North Devon’s Best Restaurant, in September 2009 Michelin chose it to be it’s 2010 Pub of the Year and in 2011 it was named as North Devon’s Best  Pub.

The Masons Arms, Mark and Sarah Dodsons’ Thirteenth Century characterful thatched Inn with a beamed bar, lounge, patio and restaurant to the rear. Offering log fires and a warm welcome.  An à la carte menu and seasonal lunchtime specialities are served in relaxed surroundings overlooking the rolling foothills of Exmoor. Real Ale on draught and Champagne by the glass. There is also a concise, good value, wine list largely French with a smattering of New Worlders.
www.masonsarmsdevon.co.uk
 

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Peter Gorton

Peter Gorton

Gorton's

Consultant and celebrity chef Peter Gorton and Fellow Masterchef of Great Britain is one of the best-known chefs in the south west of England. Peter has many years of Michelin Star experience and provides consultancy services to hotels and restaurants throughout Britain and abroad. He also runs a successful Hospitality Academy in association with JTJ Workplace Solutions, helping 19-24 year olds into full time employment. He works extensively with schools in food education.

Peter began his culinary career in 1980 at the age of 16 and trained at some of the finest restaurants in the UK and around the world, from The Walnut Tree in Abergavenny to the Burnham Beaches Hotel in Melbourne, Australia and Jamin in Paris. He has made a number television series including Little Chefs, a six-part programme for ITV Westcountry, and Kill It, Cook It, Eat It for BBC3. Peter is happy in the media spotlight and regularly contributes to magazine articles and recipe columns for the local and national media. He is also a regular voice on BBC Radio Devon’s Breakfast Show where he gives tips and recipe ideas to listeners on the show’s ‘phone-in’.

Look out for his latest book Peter Gorton ‘An Invitation to Cook’

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Dez Turland

Dez Turland

Group Development Chef at Brend Hotels

Dez's career started in London with jobs at the Law Courts on the Strand and a private hospital on Baker Street. This led to a role at the world famous Ritz Hotel, Piccadilly working with Michael Quinn MBE and Andreas Antonia, now of the 1 Michelin starred restaurant Simpsons in Birmingham.

Dez then spent two years at the Michelin rated Terrace Restaurant situated at the NEC, Birmingham before helping to open The Alverton Manor, a country house hotel in Truro, Cornwall.

In 1990, Dez became Head Chef at The Greenbank Hotel, Falmouth which quickly gained recognition and was awarded its first AA Rosette.

In 1992, Dez was approached by Brend Hotels to take over at The Royal Duchy Hotel, Falmouth and quickly helped them achieve their 4 Star status as well as being awarded 2 AA Rosettes which they continue to hold.

In 2008, Dez became Group Development Chef for Brend Hotels in charge of 11 hotels, 2 Restaurants and some 100 chefs. In October 2010 he moved to North Devon to oversee all kitchen operations at Saunton Sands Hotel.

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Sam Moody

Sam Moody

The Bath Priory

Progressing from his first role at the Michelin starred Ockenden Manor, Sam joined Michael Caines’ two-star Michelin team at Gidleigh Park. He spent two years working through every section, honing his cooking skills. Now Head Chef at Gidleigh’s sister property The Bath Priory, Sam and his team are proud to have earned a Michelin star of their own.

www.thebathpriory.co.uk

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Ben Bulger

Ben Bulger

River Cottage, Devon

Ben is the food development manager at River Cottage, working with the Head Chefs of the River Cottage Canteens and Hugh to develop exciting new menus following the famous River Cottage ethos of using seasonal, local, organic and wild ingredients. Ben previously worked as head chef at Exeter’s Magdalen Chapter and alongside Jane Baxter at the Riverford Field Kitchen. Ben is a champion of fresh, seasonal local ingredients, using the freshest organic produce. His style is simple, well-executed cooking.

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Allister Barsby

Allister Barsby

Gidleigh Park, Chagford

Allister first began work at the age of 14 at Wheelers Oyster Bar in Whitstable as a pot washer with Chef Mark Stubbs.  He soon began cooking and it was here Allister’s love for cooking started. Aged 17 Allister was given the opportunity to work at the Michelin starred Read’s Restaurant in Faversham where he spent two years working his way through the sections.

Allister’s desire to develop his knowledge and skills took him to the two Michelin starred kitchen of Gidleigh Park Hotel where he spent 3 years working every section, learning from Michael Caines the importance of discipline and ensuring every little detail is perfect.

In early 2011 Michael Caines gave Allister the opportunity to move to The Bath Priory Hotel for the position of Sous Chef.  Allister worked closely with Head Chef Sam Moody in the running of the kitchen and designing menus, and in 2012 The Bath Priory was awarded with a Michelin star.

In January 2013 Allister moved back to Devon and took the position of Senior Sous chef at Gidleigh Park.  In April Michael Caines appointed him Head chef of the 2 Michelin star kitchen.

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Mark Puckey

Mark Puckey

Padstow Seafood School

Mark Puckey comes from a long line of Polperro fisherman. Inspired by this, Mark took his first job in a local seafood restaurant before training at Mid-Cornwall College and a catering college in Northern Spain. Alongside this he worked as commis chef at the Jubilee Inn, where he specialised in meat and game, working his way up to sous chef.  

Once qualified Mark became head chef along Fowey River. After two years he travelled to Bangkok to explore Asian cuisine. Invited to the 5* Conrad Hotel and Michelin-starred Cuisine Cuisine in Hong Kong, Mark taught Western fish cookery and developed his knowledge of Chinese food. In 1996 Mark set up his own restaurant, The Boathouse, in Polperro, receiving recognition from the Good Food Guide for three consecutive years. Mark was featured in ‘Cornish Chronicles’, a six part ITV documentary series in 1999. 

In 2000, Rick Stein ate at Mark’s restaurant after which he invited him to work at the company. Joining as head chef of Stein’s Deli in 2000, Mark was appointed head chef at Rick Stein’s Café in 2002. After a year, Mark spent three years as production manager for the business. In October 2005 Mark became head chef lecturer at Padstow Seafood School. 

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Scott Paton

Scott Paton

The Horn of Plenty

Scott started cooking at The Jack in the Green near Exeter, having joined them as a kitchen porter when he was still at school. He worked his way through the ranks at The Jack over a period of 9 years, from KP to Commi Chef to Pastry Chef to Sous Chef. Whilst there he completed various work placements in other acclaimed restaurants and patisseries, both in the UK and in Paris. In terms of awards, Scott has won South West Chef of the Year in 2009, and Dessert of the Year in 2008. The Horn has also won a whole host of awards during his time as Head Chef there, including “Best Fine Dining Restaurant in Devon” in the 2012 Food & Drink Awards. They have also won a bronze award for “Devon Hotel of the Year” in the 2012 Devon Tourism Awards. There is a strong emphasis on local produce at the restaurant, with over 70% of their produce sourced within the County, and 90% from the South West.

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Tom Cull

Tom Cull

Dartmoor Kitchen and Tom’s Pies

Tom Cull is creator and director of Dartmoor Kitchen; a bespoke outside catering company recently awarded the impressive title of National Caterer of the Year following 4 years running of being the ‘West Country Wedding Caterer of the year’, and Tom's Pies; producers of a range of delicious multi award-winning artisan pies made using only the best free range and farm assured ingredients, locally sourced where possible.  Holding gold medals from British Pie Awards, Great Taste and Taste of the West, Tom's Pies are supported by many local cafes, delicatessens and farm shops while also gracing the deli counters of famous food halls such as Harrods, & Fortnum & Mason and more recently retailing individually packaged products through online giant ocado.com. 

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Matt Mason

Matt Mason

Jack in the Green

After an apprenticeship at Gidleigh Park, Matt took over the kitchens of the Jack in the Green, Rockbeare in 1995. He's been there ever since, developing his own style of locally inspired food. The Jack continues to go from strength to strength, achieving 2 AA rosettes, a Michelin Bib Gourmand and featuring in the Uk's Top 100 Resturants and Top 50 Gastropubs consistently for the last three years.

www.jackinthegreen.uk.com

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Matthew Peryer

Matthew Peryer

Lewtrenchard Manor, Okehampton

Born in Bournemouth in 1985, Matthew studied the Specialised Chefs course at Bournemouth and Poole college. From 2001 he took on a three year apprenticeship at one of the best country house hotels in the UK, The Chewton Glen Hotel, and spent a total of six years working under three great head chefs Pierre Chevillard, Alan Murchison and Luke Matthews, moving through the ranks from apprentice to chef de partie.

In 2007, Matthew moved on from Chewton Glen and set his sights on Jersey in the Channel Islands. He started with Mark Jordan at The Atlantic Hotel as junior sous chef and after a short time Matthew was promoted to sous chef. Then in 2010 with the business at The Atlantic expanding Matthew was promoted to head chef while still working under the watchful eye of Mark Jordan.

In April 2013 Matthew moved his family to Lewdown in Devon and is now Head Chef at Lewtrenchard Manor. Working closely with his team to produce simple clean dishes using the best of what Devon has to offer and in particular sourcing his ingredients from the kitchen garden.

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Adam Little

Adam Little

Exeter Golf and Country Club, Exeter

A new era of dining is on the menu at Exeter Golf and Country Club with the appointment of new head chef, Adam Little.

Adam moed to the club with it Wear Park Restaurant, located in the Georgian manor house, following a seven year reign as head chef at Harry's Grill Bar. In addition, his kitchen experience spans Bovey Castle and St Olaves Hotel as well as the Dart Marina. He has also worked abroad.

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Ian Webber

Ian Webber

The Five Bells Inn, Clyst Hydon

Ian was the winner of Taste of the West's ‘South West Chef of the Year’ competition in 2006, after which Michael Caines appointed him Head Chef of his two Michelin starred Gidleigh Park at Chagford. Following a six-year tenure and numerous international awards, in January 2013 Ian then became Executive Head Chef of Abode Exeter for ten months.

Following an extensive renovation, The Five Bells Inn at Clyst Hydon re-opened under new ownership in August 2013. Ian joined the team later that year as Head Chef and within twelve months had helped them to win a Michelin Bib Gourmand.

As a father of three, it was a brilliant opportunity to balance family life with work and approach cooking from a slightly different and more hands on perspective. “My motivation now is to produce delicious, local seasonal dishes and pub favourites with a stylish twist and make them accessible for all. In terms of quality local ingredients we have everything we could possibly want right on our doorstep.”

www.fivebells.uk.com

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Melissa Johnson

Melissa Johnson

South West Junior Chef of the Year, 2014

Melissa is studying for her GCSEs at The Kings School in Ottery St Mary - awarded Best Secondary School Catering Department at the 2014 British Cookery School Awards.

She won the Festival's Great Schools Cook Off and South West Junior Chef of the Year in 2014.

In the near future, Melissa plans to take her A-levels while continuing to work weekends at The Salty Monk in Sidford.

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Emily Colling

Emily Colling

2 Rivers Restaurant, Okehampton

During a week of work experience at Gidleigh Park at just 15 years old, Emily learned about the Michael Caines Academy - where she gained a place in 2012.

During her two years at the Academy, Emily undertook six weeks' work experience at the Arundell Arms.
In 2014, she secured an apprenticeship with the 2 Rivers Restaurants in Okehampton. That year she also entered - and won - South West Chef of the Year.
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Elly Wentworth

Elly Wentworth

Manor House Hotel, Castle Combe

Elly entered South West Chef of the Year for the second time in 2014 and in so doing, became the first chef to win the Young Professional award twice!  She also went on to win the overall South West Chef of the Year award.

Elly began her catering career at the tender age of 13 where she started as pot washer at a local pub.  She knew that catering was for her and went toPlymouthCityCollegeto study for an NVQ Level 2 in professional catering and also took an apprenticeship at St Mellion Golf Club inCornwall.

Elly then worked in restaurants in Wales and the Lake District before returning to the South West to work at Tanners Restaurant in Plymouth and then  at the Elephant Restaurant in Torquay.

FromDevon, Elly moved to the Manor House Hotel at Castle Combe in Wiltshire where she works as Chef de Partie.  It was from here that she entered and won the Young Professional class of the South West Chef of the Year competition in both 2012 and 2014.

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Dean Westcar

Dean Westcar

Manor House Hotel, Castle Combe

Born to South Africa, Dean always loved cooking as a child, especially baking cookies. He moved to England at 14 and took a full-time job in catering after school. Dean has been working as junior sous chef at the Michelin starred and three AA rosetted Manor House Hotel in Castle Combe, Wiltshire, for two years from where he enjoyed his biggest achievement to date - winning South West Professional Chef of the Year in 2014.

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Ben Palmer

Ben Palmer

The Greedy Goose, Plymouth

Ben is chef-patron of The Greedy Goose in Plymouth, which boasts two AA rosettes. He was a quarter-finalist of the 2011 Masterchef: The Professionals and has been awarded numerous Taste of the West Gold awards, along with Restaurant of the Year and Cornwall Life Chef of The Year. Motivated by the South West's fantastic larder of local produce, Ben's cooking is modern, modest and flavoursome. He tweets as @ChefBen71285.

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Steve Groves

Steve Groves

Roux, Parliament Square, London

Steve grew up in Brightlingsea, Essex and attended the Colchester Institute where he took a course in Professional Craft Catering. Steve's career as a chef has since included positions at The Inn at Perry Cabin in the United States and the Michelin — starred Launceston Place. In addition to this, Steve has cooked on some very impressive stages on the London scene including Le Gavroche, Buckingham Palace, The Ledbury, The Greenhouse and Noma.

Steve's finest moment came in 2009 when he was crowned MasterChef : The Professionals Winner. In 2010 he joined Roux at Parliament Square and subsequently became Head Chef in 2013.

Steve made his debut on Saturday Kitchen in 2014 and is also a regular face at Cactus Kitchens for both the Saturday Kitchen Experiences as well as private corporate bookings. He appeared at several of the Foodies Festivals last year and took part in the newly launched BBC Good Food Festival at Hampton Court in August, at the MasterChef Pop Up Restaurant in September and on stage for Hotpoint at the BBC Good Food Show London.

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Thomas Hine

Thomas Hine

The Coach House Restaurant at Kentisbury Grange, Devon

Born in Cornwall, Tom has risen through the ranks at a number of highly acclaimed South West restaurants. After studying Hospitality and Catering at College, Tom worked for local celebrity chef Rick Stein where his passion for seafood grew. After three years and progression within the kitchen team, Tom went across the road to join other local celebrity chef Paul Ainsworth who recently received his first Michelin star at No6 in Padstow.

Tom then relocated to The Bath Priory as Sous Chef, introducing him to Michael Caines’ cuisine. This led to an opportunity at Gidleigh Park where he learned from Michael and his talented team. Two years in one of the UK’s leading kitchens was hugely influential for the development of Tom’s career and style of cooking. After Gidleigh, Tom went on to become Michael's Executive Chef at ABode Chester. Tom says, “Michael taught me how to appreciate food and the importance of using fresh locally sourced ingredients to create uncomplicated dishes."



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Mark Hix

Mark Hix

Hix Restaurants

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 - the distinguished HIX Oyster & Chop House in Smithfield, and has since opened a further seven, establishments including HIX at Browns Hotel, HIX Selfridges, HIX Soho, the chicken and steak concept restaurants 'Tramshed' in Shoreditch, Hixter City and Hixter Bankside, which opened July 2014, and HIX Oyster & Fish House in Lyme Regis. Mark also recently opened HIX Townhouse, a boutique hotel in Lyme Regis.

Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a monthly column in Esquire, a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine, including Mark Hix on Baking, Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the Simon the André Simon Book Award – Special Commendation, British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009, and his latest book Mark Hix The Collection.

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Jamie Rafferty

Jamie Rafferty

Lower Slaughter Manor, Cheltenham

Jamie entered the hospitality industry at 15, working as kitchen porter in the Skeffington Arms in Galway. After culinary College Jamie became chef at the Rock Glen Country House in Ireland with Chef G Nazri. Jamie then ran a ski chalet in the French Alps for 2 seasons, meeting Ian Webber, former Head Chef at Gidleigh Park with whom he went on to work with at Lyme Regis. 

Jamie secured a position at the 2 Michelin starred Gidleigh Park, spending 3 formative years learning from renowned chef Michael Caines MBE. Jamie also assisted in the launch of Abode hotels in Glasgow and Exeter after which Michael recommended him to chef Thomas Keller of the prestigious French Laundry in the Napa Valley, California where Jamie worked for an incredible 18 months. He also had the privilege of being invited to the French Laundry's "dream team" at the Harrods pop-up in 2011.

In 2013 Jamie was awarded the coveted Acorn Award which recognises the future stars of the hospitality industry. He was also awarded 3 AA rosettes whilst head chef at Lower Slaughter Manor. Jamie is currently studying holistic nutrition. 

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Alexandra Jenkins

Alexandra Jenkins

South West Chef of the Year, Best Dish 2014

Alexandra has always had a very keen interest in cooking and loves to try new recipes and ideas while cooking for her family.  She is the creative director at Blade Creative marketing agency near Honiton but since her success in South West Chef of the Year, she has also recently taken on the role of head chef at Beer Head Bistro at Beer,Devon.  Alex feels she is now finally doing what she loves and is able to share her passion for food everyday.

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Angela Langford

Angela Langford

www.MarsalaRama.com

Angela was a finalist on the 2014 series of Masterchef, where she wowed the judges with her flavours. Since appearing on the show she now combines her time between her natural skincare business with cooking professionally - including private dining, a pop-up restaurant, teaching at Frogmary Cookery School in Somerset, as well as food writing for various magazines. All of Angela’s recipes and information can be found on her food website, www.MarsalaRama.com

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Matt Downing

Matt Downing

The Magdalen Chapter, Exeter

Former Professional South West Chef of the Year, Matt Downing holds the reigns of The Restaurant as Head Chef at The Magdalen Chapter.

Matt has a rich pedigree of experience having been mentored in Charcuterie by Marc Ferderic. This training enabled him to bring his extensive knowledge of cured meat dishes such as Bresaola, Coppa Ham, Pancetta, Chorizo and Black Pudding to menus at this top Exeter hotel.

Matt joined the kitchen brigade at The Magdalen Chapter following 10 years at The Jack in the Green. Before his landmark promotion to Head Chef, he was Sous Chef at The Magdalen Chapter. He follows in the footsteps of former Head Chef Ben Bulger.

Matt is a seasoned professional when it comes to cookery demonstrations having appeared at numerous Food Festivals. Taking pride in his own allotment, Matt is passionate about top quality fresh produce.  


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Jean-Philippe Bidart

Jean-Philippe Bidart

Millbrook Inn, South Pool

Jean-Philippe Bidart, or JP as he is known, is the head chef at the multi-award winning Millbrook Inn at South Pool. He is very much an advocate of nose-to-tail eating and cooks with the very best Devon has to offer, both from the surrounding landscape and the sea. JP's style can be summed up as "Where inspired English pub food and French auberge cuisine collide in spectacular fashion."

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  • Darrin Hosegrove

    Darrin Hosegrove

    Ashburton Chefs Academy

  • Michael Caines MBE

    Michael Caines MBE

    Michael Caines Restaurants & Gidleigh Park

  • Andy Appleton

    Andy Appleton

    Fifteen, Cornwall

  • Mark Dodson

    Mark Dodson

    Masons Arms

  • Peter Gorton

    Peter Gorton

    Gorton's

  • Dez Turland

    Dez Turland

    Group Development Chef at Brend Hotels

  • Sam Moody

    Sam Moody

    The Bath Priory

  • Ben Bulger

    Ben Bulger

    River Cottage, Devon

  • Allister Barsby

    Allister Barsby

    Gidleigh Park, Chagford

  • Mark Puckey

    Mark Puckey

    Padstow Seafood School

  • Scott Paton

    Scott Paton

    The Horn of Plenty

  • Tom Cull

    Tom Cull

    Dartmoor Kitchen and Tom’s Pies

  • Matt Mason

    Matt Mason

    Jack in the Green

  • Matthew Peryer

    Matthew Peryer

    Lewtrenchard Manor, Okehampton

  • Adam Little

    Adam Little

    Exeter Golf and Country Club, Exeter

  • Ian Webber

    Ian Webber

    The Five Bells Inn, Clyst Hydon

  • Melissa Johnson

    Melissa Johnson

    South West Junior Chef of the Year, 2014

  • Emily Colling

    Emily Colling

    2 Rivers Restaurant, Okehampton

  • Elly Wentworth

    Elly Wentworth

    Manor House Hotel, Castle Combe

  • Dean Westcar

    Dean Westcar

    Manor House Hotel, Castle Combe

  • Ben Palmer

    Ben Palmer

    The Greedy Goose, Plymouth

  • Steve Groves

    Steve Groves

    Roux, Parliament Square, London

  • Thomas Hine

    Thomas Hine

    The Coach House Restaurant at Kentisbury Grange, Devon

  • Mark Hix

    Mark Hix

    Hix Restaurants

  • Jamie Rafferty

    Jamie Rafferty

    Lower Slaughter Manor, Cheltenham

  • Alexandra Jenkins

    Alexandra Jenkins

    South West Chef of the Year, Best Dish 2014

  • Angela Langford

    Angela Langford

    www.MarsalaRama.com

  • Matt Downing

    Matt Downing

    The Magdalen Chapter, Exeter

  • Jean-Philippe Bidart

    Jean-Philippe Bidart

    Millbrook Inn, South Pool