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The 2017 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

Lympstone Manor (opening Spring 2017)

The inspiration behind the Festival, two Michelin star chef Michael Caines is opening Lympstone Manor in 2017. Michael was formally the Executive Chef at Gidleigh Park and Director of Brownsword Hotels, Michael is Director of 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.

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Mark Dodson

Mark Dodson

The Masons Arms, North Devon

The Masons Arms, Mark and Sarah Dodsons’ Thirteenth Century characterful thatched Inn with a cosy beamed bar and comfortable lounge, offers log fires and a warm welcome. Mark was, for twelve years, Head Chef of Michel Roux’s Waterside Inn, Bray. His food displays a modern take on British and French classics with a certain complexity to the cooking and with that it comes as no surprise that the Masons Arms has been recognised by all the major guides and was awarded a Michelin Star in 2006 which has been retained since.

Award winning exceptional local cuisine using only the finest ingredients and presented with taste and style. Wonderful friendly service complete this first class restaurant within this North Devon pub in the village of Knowstone. Truly two experiences in one!


 

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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 GHQ Training and 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 and has published 3 books, the latest is Peter Gorton ‘An Invitation to Cook’.

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Dez Turland

Dez Turland

Saunton Sands

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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Scott Paton

Scott Paton

Boringdon Hall

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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Matt Mason

Matt Mason

The Jack in the Green, near Exeter

Matthew Mason has been the Head Chef of The Jack in the Green at Rockbeare near Exeter for 20 years.

Born and brought up in Devon, after serving his apprenticeship under the tutorage of Shaun Hill at Gidleigh Park, Matthew took over the kitchens of The Jack in the Green in 1995. A year later the Jack became one of the first pubs in Britain to achieve 2 AA rosettes; an award that it has maintained ever since.

A proud father, Matthew's driving ambition is that his passion for good food comes through in each of the dishes the kitchen serves every day. In September the pub retained its Bib Gourmand from Michelin for providing outstanding value for money for the sixth consecutive year. In December it was named by Devon Life as their 2015/16 ‘Gastro Pub of the Year.’

“In order to evolve we look to our landscape and delve deeper into our rich West Country food culture. Our suppliers, their heritage and most importantly the ingredients they supply help shape us into what we aspire to be. Simply put; everything a good pub should be.”

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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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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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Thomas Hine

Thomas Hine

Lympstone Manor

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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Neil Haydock

Neil Haydock

Watergate Bay Hotel

As executive chef of Watergate Bay Hotel, Neil oversees all of the hotel’s food offerings including three restaurants - The Beach Hut, The Living Space and Zacry’s.

He works with a collection of handpicked suppliers and takes inspiration for his dishes from around the world to constantly produce diverse and contemporary menus. Zacry’s, the newest addition to Watergate Bay, shows off Neil’s passion for contemporary American cuisine, whilst The Beach Hut is more laid back with burgers, mussels and seafood. Neil and his team are constantly building on Watergate Bay’s reputation as an outstanding food destination.

Neil’s decision to become a chef was made very early and throughout his career he has retained this passion for local, seasonal foods; seeking out small-scale artisan producers to give his menus a real sense of place.

Twice in four years, Neil and his team at Watergate Bay were awarded Best Foodie Hotel as voted for by Food Magazine readers.

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Simon Hulstone

Simon Hulstone

The Elephant Restaurant & Brasserie

Simon has been cooking professionally since his school days and is one of the UK’s most decorated chefs. 


Simon has twice represented the UK in the Bocuse d’Or, the world’s most challenging and prestigious culinary contest. He is captain of the British team in the Culinary Olympics and was also captain of the English Culinary Team at the Culinary World Cup in 2010 and 2012.

Since heading up the team at The Elephant, Simon has brought his extensive influence of traditional and world cuisine to Torbay, putting the English Riviera on the culinary map. The Elephant was awarded a Michelin star in 2005 which it maintains today. Simon and his father, Roger (also a successful chef) recently took over Burridge’s tea rooms on the Torquay harbourside.

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Angus McCaig

Angus McCaig

The Holt, Honiton

Angus McCaig runs The Holt pub and restaurant and Toast Cafe and patisserie with his brother Joe. 

Using local ingredients to create accessible, simple and tasty food at both venues on Honiton High Street.

The pub serves the full range of Otter beers.

Angus now teaches bread making and smoked and cured food classes at The Holt.

The Holt has previously won Taste of the West Dining pub of the year, and currently holds 2 AA rosettes.

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James Mason

James Mason

Kentisbury Grange

James trained as an apprentice chef at Exeter College while working at the Diggers Rest at Woodbury Salterton.  He then moved to Oxford to work as chef de partie in a 2 rosette pub and worked a stage at Gordon Ramsey’s 3 star Hospital Road restaurant.

James then returned to Devon temporarily to take the position of chef de partie at ABode Exeter before moving to Sussex to work at the Michelin-starred Restaurant Tristan in Horsham, Sussex.  James then returned to Devon again to work as junior sous with Tom Williams-Hawke at The Salutation Inn, Topsham. Later taking the position of sous chef, it was from here that James entered and won South West Young Professional Chef of the Year.

Thanks to his success in the competition, James was offered the position of head chef at No.1 Rock Road, Rock, Cornwall and he began his new role there in March 2016.

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Liam Finnegan

Liam Finnegan

The Castle Hotel, Taunton

Liam Finnegan, has been head chef at The Castle Hotel in Taunton since 2012.  He grew up in Carlingford, Co Louth in Ireland and still sources the famous oysters from his home for The Castle’s menu. However, whenever possible, he uses local suppliers.

Liam’s career path took him through some fantastic restaurants such as The George Hotel on the Isle of White, The Bath Priory and Gidleigh Park where he worked for Micheal Cains, and The Nuremore Hotel (Ray McArdle). When asked about awards, Liam counters that a full restaurant and happy customers are more important. “Of course accolades are brilliant, but anything we get, we receive and share as a team.”

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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.

JP learnt how to cook from an early age, surrounded by a large family of enthusiastic cooks, all willing to pass on their knowledge.

 Inspired by the great Bernard L’Oiseau, JP trained in Paris at the Centre Formation d’Apprentissage at Evry  and his first job was as a Commis Chef at Aux Armes de France, an award-winning restaurant in Coreilles, France. He has also worked at triple-Michelin starred Le Saint Clement in Paris. Since arriving in Britain he was awarded two rosettes during his time at Buckland Touts-Saints Country Hotel and has built up a growing reputation as one of Devon’s finest chefs.

JP has firmly put the Millbrook Inn on the map for food since joining the team some eight years ago and has gained nationwide recognition as runner-up at The Craft Guild of Chefs, Restaurant Pub Chef Of The Year in both 2010 and 2012.

He has lead his kitchen team to win the Gastro Pub Challenge at The Restaurant Show, 2010, and won both Kitchen team and Pub Chef of the Year at the Morning Advertiser’s Great British Pub Food Awards in 2011. In 2013 year he was a finalist for the Craft Guild of Chefs Awards. In 2013 the Millbrook Inn was also given a Gold award at the prestigious Taste of the West awards. In 2014 the Millbrook Inn won the Food and Drink Devon Best Pub award, Gold in the Devon Tourism Awards Best Pub category and Silver in the South West Best Tourism Awards.

JP has demonstrated at the prestigious Exeter Festival of Food and Drink in 2014 and 2015 and at the Dartmouth Food Festival for several years. JP also trains his chefs though HIT Training, the UK’s leading provider of training and apprenticeships in the Hospitaltiy industry and sous chef Dave Gobbett was the West's Regional Champion of the HIT MasterChef Competition 2016.

JP is an advocate of nose to tail eating and he cooks with the very best Devon has to offer 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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Robert Spencer

Robert Spencer

Ashburton Cookery School, Devon

Robert joined Ashburton Cookery School in 2011 after a distinguished chef career cooking in many fine-dining restaurants including sous chef at L'Ortolan, head chef at the Michelin starred Rhodes in the Square, and the New Angel in Dartmouth.

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Bini Ludlow

Bini Ludlow

Sweet Cumin

Bini’s career has gone from strength to strength in recent years. Her portfolio of accolades now includes a raft of awards for her cookery classes (Olive magazine, best Indian cookery courses as well as the Guardian top food courses in the UK) and frozen ready meal range winning 10 Great Taste Awards, numerous high-profile TV and Radio appearances (BBC, ITV and C4) as well as featuring in local and national press (The Guardian, Delicious Magazine, Olive Magazine, Crumbs Magazine). Bini’s longstanding collaboration with Thatchers Cider (pairing curries with ciders) has been rolled out across the UK, Australia and the US.

She is also a champion for Women in Business for the Federations of Small Business (FSB) South West region sitting on the national task force.

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Tom Williams-Hawkes

Tom Williams-Hawkes

The Salutation Inn, Topsham

Tom started his cooking journey during a school work experience at Gidleigh Park, Chagford under the guidance of Michael Caines. Michael, himself started his professional career at The Imperial Hotel in Exeter run by Tom’s forefathers. His great grandfather ran Deller’s of Exeter for 17 years between the First and Second World War. It was an amazing cafe renowned for its quality and architecturally a leading Art Nouveau building.


Tom attended Exeter College as a chef trainee for three years graduating as Top Student, then on to Gordon Ramsey at Hospital Road, Chelsea then to Petrus under Marcus Waring before returning to Devon and working his way up to Sous Chef at Gidleigh for Michael, a spell in France followed for the Rothschilds during Gidleigh refurbishment and then on to the Abode in Exeter as Executive Chef for three years before opening the Salutation with the family. Now Tom with the help of his partner Amelia runs The Salutation Inn in Topsham a fabulous resturant with rooms, cafe and private dining room in the heart of Topsham.

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Adam Little

Adam Little

Exeter Golf and Country Club

Adam Little has transformed the restaurant, banqueting and members’ café bar since his arrival at Exeter Golf and Country Club as Head Chef, in October 2014. Always with a focus on seasonality and provenance, Adam and his team provide a perfectly balanced menu of hearty and healthy choices for the range of 5,000 members from golfers to fitness fans. While for the restaurant and banqueting, Adam’s creativity and passion for perfection ensures fine dining standards are maintained. Adam’s achievements include the fourth star and two AA rosettes that he contributed to while at the Dart Marina Hotel, and his eight-year reign as Head Chef at the acclaimed, Harry’s Grill Bar. Exeter Golf and Country Club is celebrating its 121st anniversary as a golf course this year, and the opening of its redesigned course layout. It is a momentous year for the club, as one of Exeter’s longest-standing establishments. The club, with its gym, indoor and outdoor swimming pools, rackets courts and golf course continues to lead the way, with the addition of a new spa last year. Adam will be joined on stage by his Sous Chef, Ben Corcutt.

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Emily Scott

Emily Scott

The St Tudy Inn

To put it simply, Emily is passionate about food. She creates dishes that follow the seasons, gathering the finest ingredients and combining them simply and instinctively. It is in her kitchen where she feels most at home. She loves nothing more than delighting others through food, bringing friends and family together around a table. Emily has 3 children; Oscar, Finn and Evie who constantly amaze and inspire her. Emily trained in France and it is her knowledge of the classic techniques that form the backbone to her skills. In 2000 she moved to Cornwall where she then successfully ran The Harbour Restaurant in Port Isaac for over 6 years. In 2013 she was named Best Chef South West by Food Magazine and was nominated as a Local Food Hero. 

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Ashley Wright

Ashley Wright

The Horn of Plenty

Info to follow

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Daniel Gavriilidis

Daniel Gavriilidis

THE PIG-at Combe

Dan is a passionate chef with over twelve years of experience of working in world class kitchens. He started out his career working as a Commis Chef at several acclaimed restaurants in London. One of which was Tom Aikens, a one Michelin stared restaurant in Chelsea, London where Dan gathered a huge amount of experience working on the larder and pastry section.

In January 2014 Dan was appointed Sous Chef at THE PIG-near Bath and worked his way up to Senior Sous Chef where he was heavily involved with the daily running of the kitchen. Dan’s skills, attitude and hard work were rewarded as he was appointed head chef at the recently opened PIG-at Combe, the fifth PIG addition of this highly successful group founded by Robin Hutson. 

THE PIG’s famous 25 Mile Menu suits Dan’s passion down to the ground of using high quality fresh local produce and creating exciting but simple new dishes.

Dan works very closely with the Kitchen Gardener at THE PIG- at Combe to ensure that the philosophy of plot to plate continues! 

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Elly Wentworth

Elly Wentworth

Junior sous chef at Lucknam Park

Info to follow

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Ethan Macdonald

Ethan Macdonald

Winner of SW Chef of the Year (Junior) 2016

Apprentice Chef, The Salutation Inn, Topsham, Devon and Exeter College

Ethan was interested in a career as a chef from an early age and, wanting to learn as much as possible, he began helping out at the HH Restaurant in Broadclyst at the tender age of 11.  Continuing to work there until he was 15, Ethan then spent a week at the Salutation Inn in Topsham to gain additional work experience and was offered a job by chef proprietor Tom Williams Hawkes.

Ethan was a pupil at The King’s School, Ottery St Mary and worked as many evenings and weekends as he could!  From September 2016, he began a professional cookery apprenticeship through Exeter College, spending time both at college and working at The Salutation Inn.

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Guy Owen

Guy Owen

The Idle Rocks, St Mawes, Cornwall

Guy was born in Hampshire and developed his culinary expertise with some of London’s leading chefs, including Gordon Ramsay at his Michelin starred restaurant at Claridge’s, Jerome Tauvron at L'Etranger and James Bennington and Bruce Poole at Michelin starred La Trompette.

Guy moved to South East 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, and the Driftwood Hotel, where he became sous chef under Chris Eden.

It was Cornish produce that fuelled Guy’s passion for food. The menu at The Idle Rocks reflects the hotel’s ethos of re-engaging with the simple pleasures in life and uses only the best ingredients with a mix of classical and modern cooking methods.  Guy is totally focused on sustainability, and promoting local businesses. Whether that be a local day boat fisherman or a local farmer who grows their vegetables.

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Harrison Brockington

Harrison Brockington

Winner of 2016 Student/Apprentice Chef of the Year

Harrison started working in kitchens at the age of 14 by volunteering at a local pub before moving to a local seafood restaurant at the weekends whilst at school. In so doing, he developed a passion for cooking which he decided to pursue. 

Upon leaving school, Harrison gained a place at the Michael Caines Academy, where he achieved both Level 1 and Level 2 VRQs.  Whilst at the academy, he started working at ABode Exeter (The Royal Clarence), when he developed his skills under Nick Topham and Alex Gibbs before moving on to the Dart Marina Hotel in Dartmouth.

Harrison is currently continuing his training at Exeter College, working towards an NVQ Level 3, where, in January 2017 he was awarded the Michael Caines Academy Student of the Year award.  In February 2017, Harrison began his new job as apprentice chef working with John Burton Race at the Grosvenor Hotel in Torquay.

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Jamie Coleman

Jamie Coleman

SW Winner Overall & Professional 2016

Jamie started his career, studying for his NVQ level 2 in catering at Petroc College in North Devon when he also began working at a small restaurant in Barnstaple, Devon.

In 2008 Jamie packed his bags and moved to London where he took a job starting as a commis chef on pastry at the Michelin starred, Gordon Ramsay at Claridges. With progression and learning on Jamie’s mind he decided to leave this restaurant after 2 years to move closer to home and in 2010 Jamie took up a position as demi chef de partie at the 2 Michelin starred, Gidleigh Park. under Michael Caines and within a month, was promoted to chef de partie and given the responsibility of the starter section.

After a year Jamie decided to move back home to Barnstaple to take up the position of junior sous chef at the 4 AA star Saunton Sands Hotel.  

Jamie then decided home was where he wanted to be so a return to Devon was calling. In 2015 Jamie returned to the Saunton Sands Hotel to take up his current role as head chef, helping to keep hold of the restaurant’s rosette and building a reputation for great food in the South West.

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Josh Eggleton

Josh Eggleton

The Pony & Trap

Josh Eggleton is Chef Patron of multi-award winning pub The Pony & Trap in Chew Magna, founder of Salt & Malt, a fish cafe and tearoom on the banks of Chew Valley Lake; Chicken Shed an all organic fried Chicken restaurant on Bristol’s iconic harbourside as well as being co-owner of the popular Bristol gastropub, The Kensington Arms. Josh is also the co-founder of the pop-up restaurant and food festival, Eat Drink Bristol Fashion.

Making his name at The Pony & Trap, Josh and his sister Holly have taken the 200 year old pub from strength to strength since their arrival in 2006. Now recognised as one of the most exciting places to eat in the South West, in 2011 the Pony & Trap was awarded a prestigious Michelin Star which it has held ever since. In 2017, The Pony & Trap was named the third best gastropub in the country at the Estrella Damm Gastropub Awards and was listed in the Sunday Times Top 100 Restaurants. 

In addition Josh is Director of a festival and events catering business; Director of the Community Farm, an educational food hub just a stone’s throw from The Pony & Trap and consultant for Bristol Sport and has appeared on 3 series of BBC 2’s Great British Menu. 

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Michael Wignall

Michael Wignall

Gidleigh Park

One of the most respected chefs in the UK, Michael Wignall has won Michelin stars in every kitchen he has headed since being awarded his first star in 1993. Michael is famed for his respect for food and an ever evolving style which creates unique dishes full of flavour, underpinned by a contemporary, less formal approach to fine cuisine. Describing his food as ‘modern, technical and meaningful’, each element features to add flavour or texture.

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Paul Ainsworth

Paul Ainsworth

Number 6 in Padstow

Born in Southampton, Paul’s love of hospitality came from growing up in his Mum and Dad’s Guest house. His career really began when he moved to London at just 18. He gained tremendous experience working for Gary Rhodes at ‘Rhodes in the Square’, Gordon Ramsay at the 3 Michelin star restaurant on Royal Hospital Road and Marcus Wareing at Petrus in the Berkeley hotel. He then went on to establish two successful restaurants and accommodation in Cornwall – Michelin starred Paul Ainsworth at Number 6, Italian influenced Rojano’s in the Square and 6 boutique bedrooms at Padstow Townhouse.

Paul’s unique cooking was recognised with a Michelin Star, awarded in October 2012 and a 4th AA rosette in September 2016.

In 2014 Paul and his wife Emma took on their biggest project yet by converting an 18th century townhouse hotel into 6 individually designed suites. The ‘Padstow Townhouse’ opened in December 2015 and now completes Paul’s Padstow experience. The beautiful Townhouse offers spacious suites with luxury bathrooms, kitchen pantry/honesty bar and in room spa treatments. It has since been awarded 5 star AA Gold.

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Sue Stoneman

Sue Stoneman

South West Winner Home Cook

Sue is an enthusiastic home cook from Exmouth who loves to cook for her family and friends.  Her cooking is not confined to her kitchen, she also cooks outdoors on her barbecue and in a wood-fired oven that she built herself.  A real ‘foodie’, Sue loves to create dishes using local produce and enjoys hunting out new, local food products, suppliers and foodie gadgets wherever she visits on her travels.  It is no surprise then that she was also presented with the award for the Best Use of Regional Produce.

Sue has been very successful in other competitions too, holding the title of West Country Baking Champion which she won at the Exeter Festival of Food & Drink in 2015 and Sticky Toffee Pudding Champion 2015, a regional competition open to both professional and amateur chefs held annually in Padstow.

Sue reached the final of South West Home Cook of the Year originally in 2015 and, taking on board the feedback provided by the judges, entered again in 2016 when her quest was successful!  Since winning South West Home Cook of the Year, Sue shares her cooking stories, hints and tips on her local radio station BayFM and describes herself as “one happy Home Cook!”

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Timothy Kendall

Timothy Kendall

SW Young Professional Chef of the Year 2016

Timothy chose cooking as a career because he loves eating and he knew he wanted to be a chef from a young age!  He began his career at Cornwall College St Austell where he studied for two years for a VRQ.  Whilst at college, Timothy enjoyed a number of stages at various restaurants, including one at Rick Stein’s Seafood Restaurant in Padstow working with head chef, Stephane Dolourme, who has been a significant mentor for Timothy and who offered him a permanent position as a commis chef. After a year, Timothy decided to move to London to work for Marcus Wareing and was a part of the opening team at his restaurant, The Gilbert Scott, in the St Pancras Renaissance Hotel.  He then took a position with Michel Roux Junior at the 2 Michelin starred Le Gavroche. After working in London for 2 years, Timothy came back to Cornwall to take on stages at St Moritz under Jamie Porter , Paul Ainsworth at Number 6 and Chris Eden at the Driftwood.  In July 2014 Timothy took a break from the kitchen before going back to the Seafood Restaurant in January 2016.  In January 2017, Timothy took on the position of Senior Chef de Partie, working with Guy Owen, at The Idle Rocks in St Mawes, Cornwall.

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Tom Kerridge

Tom Kerridge

The Hand and Flowers

This year we welcome the Westcountry’s very own Tom Kerridge whose pub, The Hand and Flowers in Marlow has not one but two Michelin stars. Known for his friendly and accessible style, Tom’s BBC programme ‘Proper Pub Food’ is a firm favourite with foodies for its down to earth take on traditional recipes. Tom will be taking to the Cookery Theatre stage on Sunday 30th April to share his culinary skills and wow the crowds with his creations.

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  • Darrin Hosegrove

    Darrin Hosegrove

    Ashburton Chefs Academy

  • Michael Caines MBE

    Michael Caines MBE

    Lympstone Manor (opening Spring 2017)

  • Mark Dodson

    Mark Dodson

    The Masons Arms, North Devon

  • Peter Gorton

    Peter Gorton

    Gorton's

  • Dez Turland

    Dez Turland

    Saunton Sands

  • Scott Paton

    Scott Paton

    Boringdon Hall

  • Matt Mason

    Matt Mason

    The Jack in the Green, near Exeter

  • Matthew Peryer

    Matthew Peryer

    Lewtrenchard Manor, Okehampton

  • Ian Webber

    Ian Webber

    The Five Bells Inn, Clyst Hydon

  • Thomas Hine

    Thomas Hine

    Lympstone Manor

  • Neil Haydock

    Neil Haydock

    Watergate Bay Hotel

  • Simon Hulstone

    Simon Hulstone

    The Elephant Restaurant & Brasserie

  • Angus McCaig

    Angus McCaig

    The Holt, Honiton

  • James Mason

    James Mason

    Kentisbury Grange

  • Liam Finnegan

    Liam Finnegan

    The Castle Hotel, Taunton

  • Jean-Philippe Bidart

    Jean-Philippe Bidart

    Millbrook Inn, South Pool

  • Robert Spencer

    Robert Spencer

    Ashburton Cookery School, Devon

  • Bini Ludlow

    Bini Ludlow

    Sweet Cumin

  • Tom Williams-Hawkes

    Tom Williams-Hawkes

    The Salutation Inn, Topsham

  • Adam Little

    Adam Little

    Exeter Golf and Country Club

  • Emily Scott

    Emily Scott

    The St Tudy Inn

  • Ashley Wright

    Ashley Wright

    The Horn of Plenty

  • Daniel Gavriilidis

    Daniel Gavriilidis

    THE PIG-at Combe

  • Elly Wentworth

    Elly Wentworth

    Junior sous chef at Lucknam Park

  • Ethan Macdonald

    Ethan Macdonald

    Winner of SW Chef of the Year (Junior) 2016

  • Guy Owen

    Guy Owen

    The Idle Rocks, St Mawes, Cornwall

  • Harrison Brockington

    Harrison Brockington

    Winner of 2016 Student/Apprentice Chef of the Year

  • Jamie Coleman

    Jamie Coleman

    SW Winner Overall & Professional 2016

  • Josh Eggleton

    Josh Eggleton

    The Pony & Trap

  • Michael Wignall

    Michael Wignall

    Gidleigh Park

  • Paul Ainsworth

    Paul Ainsworth

    Number 6 in Padstow

  • Sue Stoneman

    Sue Stoneman

    South West Winner Home Cook

  • Timothy Kendall

    Timothy Kendall

    SW Young Professional Chef of the Year 2016

  • Tom Kerridge

    Tom Kerridge

    The Hand and Flowers