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The 2014 Festival Cookery Theatre Lineup!

Angus McCaig

Angus McCaig

The Holt, Honiton

Angus is Head Chef at the family-owned The Holt in Honiton, an award winning pub that has made a name for itself by transforming quality local produce using techniques such as home-smoking and -curing to accompany the full range of Otter beers as well as fine wines. Angus now offers bread making days as well as smoking and curing classes.

www.theholt-honiton.com

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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. In 2012, Darrin was responsible for launching the Ashburton Chefs Academy.

www.ashburtoncookeryschool.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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Neil Haydock

Neil Haydock

Watergate Bay

It’s fair to say that Executive Chef Neil Haydock has always been obsessed with food. Growing up in rural Lancashire, his grandfather taught him a love of traditional countryside foods, from game to foraged wild ingredients, and his decision to become a chef was made very early. Throughout his career, Neil has retained this passion for local, seasonal foods; he has always sought small-scale local artisan producers to give his menus a real sense of place.

Neil’s experience includes senior roles at a number of highly regarded restaurants, including the Sandy Lane Hotel in Barbados, Terence Conran’s Bluebird in London and most recently, as Executive Chef at Fifteen Cornwall. Now controlling The Hotel’s Brasserie, The Living Space and The Beach Hut, Neil is building on Watergate Bay’s reputation as an outstanding food destination, creating diverse, contemporary menus that showcase the very best of Cornwall’s produce while taking inspiration from around the world.

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Tim Bouget

Tim Bouget

Ode, Shaldon

´╗┐Devon born Tim Bouget’s culinary journey started at Exeter college and he has gone on to cook with the likes of the Roux brothers and Gaulteiro Marchesi, cooking for Luciano Pavorotti, U2, Donna Karen and Nelson Mandela among others.

 On returning to his home county from overseas in late 2006 Tim and his wife Clare opened their own restaurant called “ODE” in picturesque coastal village of Shaldon, South Devon.

 last year saw the opening of their latest venture “Café ODE” a purpose built family friendly café and take away at Ness Cove in Shaldon

ODE holds 2 AA rosettes is listed in all the major guides including Michelin, Good food Guide, Trenchermans and Hardens.

www.odetruefood.co.uk

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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 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. He also runs a successful outside catering business. He works extensively with schools in food education and has recently opened his new dining club/restaurant in Tavistock; Devon called ‘Gortons’. 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 ‘Devon Food Heroes’.

www.petergortonmasterchef.co.uk 

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Craig Sampson

Craig Sampson

The HH Restaurant

After working 10 years at The Jack in the Green, Craig, together with his new business partners Stephen and Debbie Hill, embarked in 2010 on a journey to transform a small, run-down 17th century coachhouse into an elegant fine dining destination. The result is The HH Restaurant in Broadclyst which has already won a Taste of the West Gold award, amongst other accolades.

www.the-hh.com

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Lesley Waters

Lesley Waters

Lesley Waters Cookery School

Well-known for her regular television appearances, Lesley likes to cook seasonal food whenever possible and her simple, modern style creates dishes that are simply stunning. Teaching has always been her great passion, and she now has her own cookery school in Dorset. She has also recently opened her first café and restaurant, Lesley Waters Kitchen, in Yeovil.

www.lesleywaters.com www.lesleywaters.com

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Dez Turland

Dez Turland

Group Development Chef at Brend Hotels

Development Chef for the Brend Hotels Group means that Dez works across 13 different properties. Always passionate about food and dedicated to the industry, his knowledge and credibility drives forward excellence in the Brend Group. In 2012 he was one of just 10 UK finalists in the British Culinary Federation Chef of the Year competition.

www.brend-hotels.co.uk

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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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Russell Brown

Russell Brown

Sienna, Dorchester

Russell and his wife Elena opened Sienna, in Dorchester, ten years ago - their efforts were rewarded when Sienna won a Michelin star in 2010, the only starred restaurant in Dorset. Russell’s food takes its lead from the seasons, utilising the best produce available, much of it from the South West region.

www.chefrussellbrown.co.uk

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Ben Bulger

Ben Bulger

Magdalen Chapter

Head Chef at Exeter’s Magdalen Chapter, and Devon Life Chef of the Year 2012, Ben is a great champion of fresh, seasonal local produce. Before coming to Magadalen Chapter, he worked alongside Jane Baxter at the Riverford Field Kitchen, using the freshest organic produce straight from the surrounding fields. His style is simple, well-executed cooking.

www.themagdalenchapter.com

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Jean-Philippe Bidart

Jean-Philippe Bidart

Jean-Philippe Bidart, or JP, 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. Inspired by the great Bernard L’Oiseau, JP trained in Paris at the Centre Formation d’Apprentissage at Evry.  Since arriving in Britain he was awarded two rosettes during his time at Buckland Touts-Saints Country Hotel and has built up a reputation as one of Devon’s finest chefs. JP has put the Millbrook Inn on the map for food since joining the team six 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. Last year the Millbrook Inn was also given a Gold award at the prestigious Taste of the West awards. JP is an advocate of nose to tail eating, and with the Millbrook Inn supporting the Millbrook Farm, he cooks with the very best Devon has to offer. 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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Allister Barsby

Allister Barsby

Gidleigh Park

After leaving school aged 17 Allister decided to make a career out of cooking and was given the opportunity to work at the Michelin starred Read’s Restaurant in Faversham. Allister’s desire to develop his knowledge and skills took him to the two Michelin starred kitchen of Gidleigh Park Hotel. It was a big step for Allister (aged 19) and he spent 3 years there before moving to The Bath Priory Hotel as Sous Chef. Allister jumped at the chance to be Head chef Sam Moody’s deputy, who he had previously worked alongside with at Gidleigh Park. Sam and Allister worked closely 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 decided it was time to move 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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Darrin Hosegrove

Darrin Hosegrove

Ashburton Chefs Academy

Darrin trained at Exeter College and began his career at Gidleigh Park Hotel. He then spent several years working in fine dining restaurants around the UK. Afterwards, he returned to Exeter College as a tutor teaching catering to an Advanced level before turning his attention to developing recipes for Sainsbury’s for a few years. In 2004 Darrin joined the Ashburton Cookery School with a vision to expand the business and create a cookery school with a strong ethos in supporting South West producers using an abundance of artisan suppliers. In 2012 Darrin was responsible for overseeing the launch of the Ashburton Chefs Academy, which provides Professional Chef training to a level 4 Diploma in Professional Culinary Arts and in November 2012 the Ashburton Cookery School won the coveted award of Best English and Best Large Cookery School at the British Cookery School Awards in London.

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David Mitchell

David Mitchell

Exeter Golf and Country Club

Originally from Glasgow, David has lived in Exeter for three years now. His passion for food developed from a young age and was his motivation to work in the catering industry. He is working his way up through the ranks of the industry and currently holds the position of Junior Sous Chef at the Exeter Golf and Country Club having previously worked in several hotels and a 2 AA rosette restaurant around the Glasgow area. He enjoys preparing in all sections of the kitchen, believing it’s the key to knowing the kitchen inside and out. Be it sweet or savoury, David loves creating and the challenge of making new dishes.

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Glenn Cosby

Glenn Cosby

Glenn Cosby was the last man standing on the fourth series of The Great British Bake Off, and became known for his enthusiasm, big cakes, humour and fuss-free approach. While the others patiently kneaded their filo dough he let the mixer do the work and had a cup of tea. Since Bake Off ended he has regretfully left teaching to pursue a career in food TV. He has appeared at the Good Food Show, the Cake and Bake Show, the Big Cake Show and is looking forward to the Devon County Fair. Glenn has just delivered the manuscript of a school textbook entitled Tasty Travels! for the Oxford University Press Reading Tree. He gives baking and cookery tips on BBC Radio Devon and have appeared on regional TV programmes such as BBC One’s Spotlight and Inside Out. One of his most exciting new ventures is a one-man show, ‘Bake it Big with Glenn Cosby’, which will be touring the country in 2014. Part demo, part panto, it combines cookery lessons with anecdotes, chat, and audience participation. He will also be taking a one-man show to the Assembly Rooms at the Edinburgh Fringe this August. He tweets at @GlennCosby and has a blog at glenncosby.co.uk.

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Keith Brooksbank

Keith Brooksbank

Padstow Seafood School

Keith has worked for Rick Stein and Jill Stein since 2010, passing on his years of experience to students as senior chef lecturer at Padstow Seafood School. As well as teaching and guiding students through Rick’s recipes at the school, Keith has run a number of private dining events and exclusive dinner parties.

Keith started his career in cookery at a very young age, inspired by his Mum’s plough to plate philosophy. Her ambition to grow and cook fresh vegetables from their garden sparked Keith’s interest in food and cookery. Perusing his childhood dream to cook, Keith attended Scarborough Catering College, where he refined his cooking skills in the same kitchens as a young James Martin. After this, he joined Marco Pierre White at The Box Tree restaurant in Ilkley gaining valuable experience and worked his way up the kitchen ranks. He then worked at a number of Bib Gourmand restaurants across the country, widening his breadth of cookery knowledge and technique. After moving to Cornwall, Keith worked as head chef for 8 years at The Alverton in Truro and 4 years at The Greenbank in Falmouth, before joining the team at Padstow Seafood School in 2010.

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Mark Puckey

Mark Puckey

Padstow Seafood School

Mark Puckey has worked with Rick and Jill Stein for 14 years. He joined the company as head chef of Stein’s Delicatessen in 2000 before being appointed as head chef at Rick Stein’s Café in 2002. October 2005 Mark took on the position of head chef lecturer at Padstow Seafood School. Alongside tutoring, Mark is a qualified NVQ Assessor and Food Safety specialist. He trains the company’s employees in food safety and delivers a professional cookery training scheme for Apprentices. He also runs community projects and programmes for the Princes Trust, The Academy of Culinary Arts ‘Chefs Adopt a School’ programme and a range of bespoke programmes. Many of his influences come from culinary experiences acquired from time spent travelling and working around the world. Most recently he was invited to the 5* Conrad Hotel in Hong Kong and Michelin starred Cuisine Cuisine to teach western fish cookery. In 1996 Mark set up The Boathouse in Polperro, specialising in local seafood and meat dishes. His restaurant received recognition from the Good Food Guide for three consecutive years and in 1999 Mark was featured in ‘Cornish Chronicles’ on ITV. 

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Mat Follas

Mat Follas

Mat Follas at The Casterbridge

After moving to West Dorset with his family in 2002, Mat discovered that British waters offer great scuba diving opportunities, and with that came lots of fresh seafood, an interest in cooking became an obsession culminating in winning the popular TV series BBC MasterChef in 2009, then opening and running his own restaurant, The Wild Garlic, to considerable acclaim. The Wild Garlic was given some of the highest scores ever by The Guardian (9½/10) and The Telegraph (9/10), it was awarded 2 AA Rosettes and also recommended in The Good Food Guide, The Michelin guide and listed as a rising star in the Trencherman’s guide. Mat's new restaurant, Mat Follas at The Casterbridge is a solo venture with only Mat cooking and no partners in the business. He is open on Friday and Saturday evenings at this lovely venue at The Casterbridge Hotel in Dorchester, Dorset. Details can be found at matfollas.com. Mat regularly runs courses on foraging and wild plants, as featured in The Guardian. Mat often judges food competitions and events and is a regular judge for BBC Masterchef, The Great Taste awards and the World Cheese awards. Mat's recipes are published in a variety of magazines including Good Food, Olive and Delicious magazines.

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Nathan Outlaw

Nathan Outlaw

Restaurant Nathan Outlaw

Originally from Kent, Nathan now calls Cornwall his home and is a proud ambassador of all things Cornish. His style of cooking is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients. Nathan currently has three restaurants in Cornwall. Restaurant Nathan Outlaw, situated in the St Enodoc Hotel, boasts two Michelin stars and is 3rd of the ‘Top 50 Restaurants in the UK’ in the Good Food Guide 2014, scoring a 9/10. The more relaxed Outlaw’s is also situated within the hotel. Outlaw’s Fish Kitchen opened last August in the Cornish fishing port of Port Isaac and was recently awarded 2 AA rosettes. Outlaw’s at The Capital Hotel, Knightsbridge, where Nathan holds the consultancy, holds one Michelin star and has been awarded ‘Best Set Lunch’ in the Good Food Guide 2014. Following a successful first book ‘Nathan Outlaw’s British Seafood’ his second, ‘Nathan Outlaw’s Fish Kitchen’ is due for publication in May, 2014. In 2012, Nathan joined forces with Cornwall College to open Academy Nathan Outlaw offering NVQ level 3 students enhanced learning opportunities. He has just completed filming for his own television series, ‘Hook It, Cook It’ to be broadcast on Fox International Channels during 2014.

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Andy Richardson

Andy Richardson

River Cottage Canteen & Deli, Plymouth

Andy Richardson is senior sous chef at the River Cottage Canteen Plymouth. He has years of experience from high profile restaurants in London such as the Sheraton Hotel on Park Lane to 5 star establishments in Greece. Andy is inspired to create fabulous dishes that really show off his abilities whilst showcasing the local produce.

Andy is charismatic, passionate about food, knowledgeable about sustainabilty and local sourcing and an expert on seasonal cooking and the River Cottage ethos.

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Gelf Alderson

Gelf Alderson

River Cottage HQ

Gelf Alderson is Head Chef at River Cottage HQ. He enjoys running the busy kitchen and cookery schools down on the farm, but has had a fruitful career as a pastry chef, as well as growing his own organic Maris Widgeon which was milled in our own 300 year old mill, producing organic dairy producing milk and cream and much more! His knowledge of sourcing and working with locally and sustainably produced goods is second to none.

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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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Steven Lamb

Steven Lamb

River Cottage HQ

Steven Lamb is Head of Brand at River Cottage HQ. He has been involved with River Cottage since the beginning. He teaches on several courses at the Cookery School but specialises in Curing & Smoking Meat. Steven appears regularly in the TV series and online. He has recently written the River Cottage Handbook on Curing & Smoking.

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Tom Cull

Tom Cull

Tom's Pies

Tom Cull is creator and director of Tom's Pies, a range of delicious artisan pies made just outside Exeter and Dartmoor Kitchen, a bespoke outside catering company. Both are multi-award winning, with the pies scooping many a gold medal from British Pie Awards to Taste of the West and Dartmoor Kitchen impressively winning 'West Country Wedding Caterer of the year' 4 years running. Tom's Pies are made using only the best free range and farm assured ingredients, locally sourced where possible, and are supported by many local cafes, delicatessens and farm shops while also gracing the deli counters of famous food halls such as Harrods, Selfridges & Fortnum & Mason.

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Steven Edwards

Steven Edwards

After completing his apprenticeship and working at a variety of two and three rosette hotel restaurants, Steven joined South Lodge an Exclusive Hotel in 2008. Starting as a team member during the opening of The Pass restaurant under the guidance of Matt Gillan, Steven worked up through the brigade to become Junior Sous Chef in 2010. In this year he also entered and won the Sussex Young Chef of the Year competition.  Steven continued to go from strength to strength, moving to The Camellia, and becoming Head Chef in 2012. He has developed his own unique style and his philosophy is rooted in creating dishes around humble, seasonal, local produce using technique and creativity to bring the most flavour out of each ingredient he uses.  In 2013 Steven entered and won Master Chef the Professionals. Highlights of the competition included cooking for food critics Jay Rayner, Charles Campion & Tracy MacLeod. Cooking a service for 170 guests at Dinner by Heston with Ashley Parlmer-Watts, travelling to Modena, Italy and working with Massimo Bottura at Osteria Francescana (recently voted the 3rd best restaurant in the world) and finally cooking for 30 of the UK’s top chefs.

 To find out more about Steven please visit his website: www.steven-edwards.co.uk

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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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  • Angus McCaig

    Angus McCaig

    The Holt, Honiton

  • Darrin Hosegrove

    Darrin Hosegrove

    Ashburton Chefs Academy

  • Michael Caines MBE

    Michael Caines MBE

    Michael Caines Restaurants & Gidleigh Park

  • Andy Appleton

    Andy Appleton

    Fifteen, Cornwall

  • Neil Haydock

    Neil Haydock

    Watergate Bay

  • Tim Bouget

    Tim Bouget

    Ode, Shaldon

  • Mark Dodson

    Mark Dodson

    Masons Arms

  • Peter Gorton

    Peter Gorton

    Gorton's

  • Craig Sampson

    Craig Sampson

    The HH Restaurant

  • Lesley Waters

    Lesley Waters

    Lesley Waters Cookery School

  • Dez Turland

    Dez Turland

    Group Development Chef at Brend Hotels

  • Sam Moody

    Sam Moody

    The Bath Priory

  • Russell Brown

    Russell Brown

    Sienna, Dorchester

  • Ben Bulger

    Ben Bulger

    Magdalen Chapter

  • Jean-Philippe Bidart

    Jean-Philippe Bidart

  • Allister Barsby

    Allister Barsby

    Gidleigh Park

  • Darrin Hosegrove

    Darrin Hosegrove

    Ashburton Chefs Academy

  • David Mitchell

    David Mitchell

    Exeter Golf and Country Club

  • Glenn Cosby

    Glenn Cosby

  • Keith Brooksbank

    Keith Brooksbank

    Padstow Seafood School

  • Mark Puckey

    Mark Puckey

    Padstow Seafood School

  • Mat Follas

    Mat Follas

    Mat Follas at The Casterbridge

  • Nathan Outlaw

    Nathan Outlaw

    Restaurant Nathan Outlaw

  • Andy Richardson

    Andy Richardson

    River Cottage Canteen & Deli, Plymouth

  • Gelf Alderson

    Gelf Alderson

    River Cottage HQ

  • Scott Paton

    Scott Paton

    The Horn of Plenty

  • Steven Lamb

    Steven Lamb

    River Cottage HQ

  • Tom Cull

    Tom Cull

    Tom's Pies

  • Steven Edwards

    Steven Edwards

  • Matt Mason

    Matt Mason

    Jack in the Green