CHEF BIOGRAPHIES
Come and meet our wonderful chefs at the festival and rub shoulders with the finest South West cheffing talent and of course some TV personalities as well!
The festival is relaxed and most chefs love a chance to meet visitors so don't be afriad to say hello!
To scratch up on who's who, have a read and visit the chef demo timetable here to see when they will be performing.
Introducing...
Alasdair Hooper & James Knight Pacheco
James and Ali have worked in the hospitality industry for their whole professional working life. First meeting when they were at high school, through mutual friends, James and Ali eventually worked together at the Fire House, James was the manager and Ali was working part time whilst at university studying photography. It was here that the two first had an idea for a restaurant that they would love to have, The Gallery, realising the restaurant business was definitely for them.
James moved away to train at Gordon Ramsay at Claridge's and the 2 Michelin Starred The Square to really hone his skills and Ali moved from the Fire House to Pizza Express for the remainder of his studies, to set about learning the ropes in a restaurant. In early 2008 the pair found themselves back in Exeter and James read that the BBC was on the lookout for contestants for the second series of Raymond Blanc's, The Restaurant.
The boys applied (thinking it would not come to anything), but after a few months found themselves filming and getting through to the final. After a tough battle to the end the boys lost out to Michelle and Russell in the final - aboard the Orient Express.
However, Raymond Blanc offered both training at his Oxfordshire restaurant and hotel, Le Manoir Aux Quat Saisons. After three months rotational training in all departments both Ali and James secured full time employment at the hotel. During their time there they were approached by BBC executives about front a spin off show of their own. This new program is called Out of the Frying Pan and will air in April 2010.
Find out here when Alasdair and James will be appearing at the Food Festival.
Angus McCaig, Executive Chef - The Holt, Honiton.
The Holt is a pub and restaurant located in the market town of Honiton. Run by Angus and Joe McCaig, drinkers can relax downstairs with a well conditioned pint of Otter or dine upstairs in the light and airy restaurant. Cooking has been a lifelong fascination for Angus. The menu, which also features his wife's amazing desserts, is all about good quality local ingredients and simple flavours. For the past four years Angus has used any spare time to master traditional smoking and curing techniques. Through careful research he is now able to add his own ‘smoked' and aromatic twist to superb local ingredients including chicken, duck and even cheese. Try them for yourself by heading along to his festival stall aptly named ‘Smoking Jacket Foods.'
http://www.theholt-honiton.com/
Find out when Angus will be appearing at the Food Festival.
Chris Archambault - Swire Hotels
Head Chef of the former restaurant at Hotel Barcelona, Chris is 'stuck in' with the big refurb of this Exeter landmark and spending the in between time working with local schools and charities. Chris arrived in Devon early 2005 fresh from a long tenure with London's Caprice Holdings and eager to get back to the source of fantastic produce. Chris sums up his style as, 'simple with a personal touch.' 'I rejoice in the fact that we live and work in one of the most naturally beautiful parts of the world bursting with flavour from coast to coast. Ever more populated with producers, suppliers and chefs that share common concerns. Devon and The West Country- The Tuscany of England!'
You can catch up with Chris in his regular columns in Exeter Living and Salisbury Living magazines.'
Find out when Chris will be appearing at the Food Festival.
James and Chris Tanner - Tanners Restaurant
http://www.tannersrestaurant.com/
http://www.barbicankitchen.com/
It was a childhood dream of The Tanner Brothers to own and operate their own establishment. This year TANNERS celebrates its 11th birthday. In 2008 Tanners was awarded the AA Restaurant of the Year for England. To compliment Tanners, the brothers opened the highly popular Barbican Kitchen brasserie in April 2006. Their backgrounds in the food world are synonymous with great restaurants in London, New York, France and Bath, with the Roux Brothers and Martin Blunos. For the past 6 years James has been a regular on Ready Steady Cook and Saturday Kitchen. In 2003 Chris & James filmed their own 15 part series, The Tanner Brothers. 2006 & 2007 also saw the publication of their books on chocolate and ice-cream. These have gone on to be translated for 7 other countries, including France for Larousse.
Find out when James and Chris will be appearing at the Food Festival.
ASHBURTON COOKERY SCHOOL (BOTH CHEFS)
http://www.ashburtoncookeryschool.co.uk/
Darrin Hosegrove - Ashburton Cookery School
.jpg)
After training at Exeter College Darrin began his career at Gidleigh Park Hotel under the guidance of Michelin starred chef Shaun Hill. After spending several years working in fine dining restaurants around the UK he returned to Exeter College teaching catering to an advanced level. Darrin also spent two years developing recipes for Sainsburys before joining the Ashburton Cookery School where he now shares his passion for local produce by overseeing and teaching various courses using an abundance of local suppliers.
Find out when Darrin will be appearing at the Food Festival.
Rob Dawe - Ashburton Cookery School
Rob has been Chef Manager at the Ashburton Cookery School since 2005. He spent the previous 2 years as a Chef Lecturer at Exeter College and has worked in several fine dining establishments including 5 years at the RAC Club in Pall Mall, London.
Find out when Rob will be appearing at the Food Festival.
Dez Turland - Group Development Chef, Brend Hotels
http://www.brendhotels.com/
After completing a 2 year college course in the west midlands I moved to London to pursue my career with jobs at the law courts on the strand and a private hospital on Baker Street. This led to me being offered a job at the world famous Ritz hotel, Piccadilly where I spent time working with Michael Quinn MBE and Andréa's Antonia now of the 1 Michelin stared restaurant Simpsons in Birmingham.
I then returned to Birmingham and spent two years at the Michelin rated, terrace restaurant situated at NEC, before being approached by a former colleague from the Ritz to help open up the Alverton manor, a country house hotel in Truro Cornwall.
In 1990 I took up my first position as a head chef at the Greenbank hotel Falmouth, quickly gaining recognition and awarded its first AA rosette. In 1992 I took over at the royal duchy hotel Falmouth and helped them achieve their 4 star status as well as being awarded 2 AA rosettes which we have held ever since.
In 2008 I took on the position of group development chef for Brend hotels in charge of 11 hotels, 2 restaurants and approx 150 chefs. This now allows me an active role in the training and development of chefs within the group, as well as working closely with the farmers, fishermen and producers within our industry. I've been involved in various cookery demonstrations, including Cornwall & drink food festival, Falmouth oyster festival, speciality fine food show at Olympia London, talking with the public about food trends, seasonality, and advocating local produce.
Over the years I have also been involved in various competitions being in the final of Norwegian seafood challenge, Australia challenge as well as mentoring younger chefs into the finals of NZ-UK link foundation, young chef/ young waiter of the year, and the academy of culinary arts annual awards of excellence.
On the 1st march I'll be competing in the final of British culinary federation chef of the year at Hotelympia, where I'll have 2 hours to cook and prepare a 3 course meal Falmouth bay lobster Apple & celeriac remoulade - thermidor mayonnaise -fennel pollen & leaves - parsley dressing Slow cooked loin lamb Fried sweetbreads - coconut cauliflower puree - spiced peas & shoots - cumin & raisin jus Ginger egg custard tart Poached rhubarb & puree - yoghurt ice cream - ginger beer jelly & espuma - almond crumble
My main objective for the future is to make sure Brend hotels become a recognised name in the catering industry where chefs will receive the best possible training, working in the best possible kitchens, using the best possible ingredients to produce the best possible local cuisine.
Dez Turland Recipe's:
SPICED LAMB LOIN COCONUT CAULIFLOWER PUREE - SUGAR SNAP PEAS - CONFIT SHALLOTS & GARLIC POTATO FONDANT - GOLDEN RAISIN & CUMIN JUS
INGREDIENTS
350g Lamb Loin
- cleaned 50g Fresh Ground Spices -cumin/coriander/cinnamon/fenugreek/mustard/cloves
50g Whole Almonds - cooked with butter and salt, until brown
• Roll lamb loin in spices, seal in butter.
• Wrap in cling film then vac-pac cook in water bath @ 59ºc for 75 minutes.
FOR POTATO FONDANT
150g Potatoes - cut into 3cm diameter 150g Unsalted Cornish Butter 150ml Chicken Stock Salt & Pepper • Cook potatoes in butter and colour and stock and cook until soft.
FOR SUGAR SNAP PEAS & SHOOTS
150g Sugar Snap Peas - shelled 50g Shoots - cleaned 25g Cornish Unsalted Butter 1tsp Mint - finely chopped • Cook peas in butter, season add mint at last minute, use shoots to garnish dish
COCONUT CAULIFLOWER PUREE & COCONUT SHAVINGS
200g Cauliflower 200ml Coconut Milk 50ml Double Cream 30g Unsalted Cornish Butter 15g Coconut Shavings Cornish Sea Salt & Pepper • Cook cauliflower florets in coconut milk until soft, drain, add double cream, cook until reduced. • Blitz until smooth with butter.
GOLDEN RAISIN & CUMIN JUS
50g Lamb Trimmings 250ml Sherry - dry 50ml Xeres Sherry Vinegar 250ml Veal Jus 25g Unsalted Cornish Butter 60g Shallots - finely diced 25g Carrots - finely diced 5g Celery - finely dice ½ Clove Garlic 1tsp Cumin Seeds 60g Golden Raisins - soaked in sherry • Sweat off lamb trimmings in butter, add cumin then vegetables, allow to brown, add vinegar and reduce, add raisins then the sherry and reduce by half, add veal jus and reduce again to correct consistency, pass through a muslin cloth, and keep warm.
CONFIT SHALLOTS & GARLIC
50g Thai Shallots 50g Garlic 50g Duck Fat Bay/Thyme • Blanch shallots & Garlic, refresh, then cover with duck fat and herbs cook @ 60ºc for 60 minutes.
FALMOUTH BAY LOBSTER APPLE & CELERIAC REMOULADE - THERMIDOR MAYONAISE - LOBSTER & TRUFFLE SAMOSA FENNEL POLLEN & LEAVES - PARSLEY DRESSING
INGREDIENTS
2nos Lobster - cooked and rolled in cling film, fine dice claw meat 1tsp Fennel Pollen 30grm Micro Fennel Leaves 30grm Parmesan Cheese - finely grated then cooked in oven
FOR THERMIDOR MAYONAISE
2nos Egg Yolks 50cl Rapeseed Oil 10cl Cider Vinegar ½tsp Mustard Powder ½tsp Tomato Confit 1tbl Shellfish Stock Lemon Juice Salt/Cayenne Pepper
FOR PARSLEY DRESSING
25g Parsley - finely chopped 1tsp Castor Sugar 2tbl Avocado Oil 2tsp Cider Vinegar 10g Shallot - finely chopped
FOR APPLE & CELERIAC REMOULADE
1 nos Apple - cut into fine julienne 150gr Celeriac - cut into fine julienne 30grm Gherkins - finely chopped 30grm Tarragon - finely chopped 1tsp Coarse Grain Cider Mustard 1tbl Mayonnaise 1nos Lemon - Zest and Juice Lobster Claw Meat
LOBSTER TRUFFLE SAMOSA
15g Lobster Meat - finely diced 2g Périgord Truffle Cucumber - blanched Lemon Gold Leaf
METHOD
• Mix chopped parsley with other ingredients for dressing. • Mix all ingredients for remoulade, add chopped claw meat and keep chilled. • Prepare thermidor mayonnaise by whisking oil into egg yolks, blitz in rest of ingredients and pass through a fine chinois • For samosa mix lobster meat with truffle, season and wrap in cucumber, top with a slice of truffle and gold leaf. • Dress dish by placing a tablespoon of the remoulade mix into a rectangle mould, layer with parmesan biscuit then thin slices of lobster finish with fennel leaves and pollen. • Finish with mayonnaise around plate and a drizzle of dressing.
Find out when Dez will be appearing at the Food Festival.
Ed Chester - Otterton Mill
Since beginning his career squeezing oranges for Simon Hopkinson at Bibendum, Ed has worked for Conran Restaurants, including the set-up of The Bluebird, worked with his brother, Mark, to create The Victoria gastropub in East Sheen, taken a year out to work as a scallop diver in Exmouth, and now heads up the kitchens at award winning Otterton Mill near Budleigh Salterton, Devon.
His work is driven by a passion for his community, involving local growers and producers to help him create a sustainable and innovative restaurant. He has most recently received accolades from the Countryside Alliance for his cooking and promotion of game.
http://www.ottertonmill.com/
Find out when Ed will be appearing at the Food Festival.
Ian Webber - Head Chef Gidleigh Park
Ian comes from Honiton, Devon, and learned his profession as a chef working in France, Switzerland, Ireland and Great Britain. A desire to return to the source of food and local and regional ingredients led him to take a job cooking in a farm shop restaurant in North Devon. It was while working here that he won the prestigious South West Chef of the Year competition in 2006 and thus met Michael, who immediately recognised Ian's considerable talents. Ian is now Michael's Head Chef and in charge of the kitchen in his absence. "It's a pleasure to work amongst a team of such dedicated professionals. Andy and Tom have worked with Michael for a number of years and are both phenomenally talented chefs. We also have some very talented and enthusiastic young chefs with us, too, and everybody works well together. Michael's great strength is in pushing and training new chefs. He is always urging us to raise our standards, to improve and reach the highest levels. Here at Gidleigh Park every dish that goes out must be perfect, so there is extreme attention to detail, tasting, plating, presentation, making sure each dish is at its absolute best. We are all not only trying to maintain Michael's two Michelin stars, but looking to help Michael achieve his career-long goal of a third Michelin star. www.gidleigh.com
http://www.gidleigh.com/
Find out when Ian will be appearing at the Food Festival.
James Duckett - James Duckett at the Old Custom House, Barnstaple http://www.jamesduckett.co.uk/
James commenced his career as a junior chef at a small Michelin starred restaurant near Bordeaux. He then moved to work under the legendary Albert Roux and later, Michel Roux at the two Michelin star Le Gavroche.
He was part of the team which opened Gordon Ramsey's second restaurant venture, L'Oranger under Marcus Wareing and then he joined Philip Howard at the Square in Bruton Street, where he was part of the team which secured its second Michelin Star. He worked in Sydney for several years at two of its finest restaurants then, on returning to Europe he was head chef at the boutique hotel Casablanca near Ronda in Spain before opening his own restaurant there. He came to Barnstaple, North Devon in July 2008 and opened his restaurant James Duckett at the Old Custom House there shortly afterwards. One year later it was named Best Restaurant in the 2009 North Devon Food and Drink Awards.
Find out when James will be appearing at the Food Festival.
James Nathan
I've always wanted to be a chef. As a child I was forever by my mum's side preparing meals for our enormous family. Cooking is in my blood. After being dissatisfied with my career as a barrister, I gave up the court for the kitchen and, in 2008, I won the popular BBC programme MasterChef, and have been busy in the world of food ever since.
I used my success in MasterChef to gain access to this country's most prestigious restaurants so as to turn myself from a talented amateur to a professional chef. I have worked with Richard Corrigan, Michael Caines, Michel Roux Jnr, John Campbell and Angela Hartnett.
My real passion is seafood and I am currently working for Rick Stein at The Seafood Restaurant in Padstow. I want to develop a delicious style of food that is healthy, bursting with flavour without being absurdly complicated.
The question everyone asks is "is MasterChef really as nerve racking as it looks?". The answer is definitely "YES! It is all pure adrenaline." But it is also enormously enjoyable and rewarding. I have continued to keep up TV work and have cooked live on GMTV, The Alan Titchmarsh Show, BBC Breakfast and Market Kitchen, all thoroughly enjoyable experiences.
What are my plans for the future? I hope one day to find enough money to open my own restaurant and to put together a quality cookery book documenting the incredible journey I have had from amateur to professional chef. Whatever I do will definitely be immersed in cookery.
Find out when James will be appearing at the Food Festival.
Jane Baxter - Riverford Organics http://www.riverford.co.uk/
Jane started her cooking career here in the South West working first for George Perry Smith in Helford, Cornwall and Joyce Molyneux at the Carved Angel in Dartmouth. After spending a few years at the River Café and living in the South Pacific, Jane came back to Devon to be Head Chef at the Field Kitchen, the farm restaurant for Riverford Organic Vegetables, which last year won Best Ethical Restaurant in the Observer Ethical Awards. Jane is co-author of the Riverford Farm Cook Book, which won Best First Book and Work on British Food at the Guild of Food Writers Awards.
Jane will be joined by her trusty sidekick Samantha Miller, in charge of the Field Kitchen and on hand as the glamorous comis!
Find out when Jane will be appearing at the Food Festival.
Lesley Waters - Minterne House, Cookery School
Well known for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning, Lesley is also a former Head Tutor of Leith's School of Food & Wine, author of several Cookery Books, a qualified Fitness Instructor and a mother of two! Originally a Londoner born & bred, Lesley was quickly charmed by the beauty of the West Dorset area and inspired by the superb quality of the fresh local produce available right on her doorstep. She likes to cook seasonal food whenever possible and her simple, modern style creates dishes that are easy to recreate with stunning results. Teaching has always been her great passion and opening her own Cookery School in this amazing location is the realisation of a long held dream. Her energetic style of presentation is expertly combined with clear and simple guidance, making her classes both entertaining and informative.
http://www.lesleywaters.com/
Lesley's Recipes:
RUSTIC WARM SMOKED TROUT TOASTS WITH ORANGE AND AVOCADO RELISH
Serves 8
400g (14oz) smoked, skinless, boneless trout fillets 400ml (14 fl oz) crème fraiche 4-5 tsps creamed horseradish 1 rustic loaf ciabatta style 30ml (2tbsp) olive oil
for the orange and avocado relish
2 ripe avocados, halved & stoned 2 oranges, peeled 2 large shallots, finely sliced 30ml (2tbsp) extra virgin olive oil small bunch dill
1. Preheat the oven to 200C/400F/Gas 6.
2. In a large bowl, mix the crème fraiche and horseradish together. Season with freshly ground black pepper. Break the trout into large flakes and gently fold into the crème fraiche mixture. Set to one side.
3. Cut the loaf in half horizontally and lay both halves on a baking tray. Drizzle over the oil and place in the oven for 12 minutes until golden and toasty.
4. Meanwhile, make the avocado and orange relish. Spoon the avocado out of the shells in collops. Segment the oranges, catching the juice from one and squeezing out any juices remaining in the membrane. Gently mix together the avocado, orange segments, shallot, squeezed orange juice and oil. Season to taste.
To serve, arrange the loaf halves on a large wooden board. Cut each half into 4 but keep together as a half. Top each cut ciabatta half with the relish and then top with the trout pate. Grind over a little more pepper and top with sprigs of dill. Take to the table and serve.
POSH FRUIT & NUT CHOCOLATE SLAB
600g (1lb 5oz) dark chocolate 85g (3oz) milk chocolate 55g (2oz) white chocolate 50g (1 ¾ oz) hazelnuts, toasted 50g (1 ¾ oz) pistachio nuts 50g (1 ¾ oz) selection dried cherries and berries
1. Line a baking tray with baking parchment.
2. Place the dark chocolate, milk chocolate and white chocolate into separate heatproof bowls. Place each bowl over a pan of simmering water and stir with a spatula until chocolate has melted. Remove from heat and leave to cool for 5 minutes.
3. Pour the dark chocolate onto the tray and smooth out with a spatula.
4. Using a teaspoon, drizzle over the milk chocolate and swirl into the dark chocolate. Then decorate the surface with the nuts and fruit.
5. Make a paper cone with parchment paper and half fill with the melted white chocolate. Pipe the chocolate over the top of the fruit and nuts and leave to set.
SZECHUAN PEPPER CARPACCIO
Serves 8
900g (2lb) beef fillet 4tbsp Szechuan peppercorns, finely ground 4tsp caster sugar 4tbsp wholegrain mustard 3tbsp extra virgin olive oil 2tbsp chopped chives
To serve 1 bunch watercress 2 bunches asparagus
Preheat the oven to 220C, 450F, Gas Mark 7.
Mix together the Szechuan pepper and sugar and sprinkle on a chopping board. Spread the mustard all over the beef fillet and roll the beef in the seasoning.
Heat a large non-stick, oven-proof frying pan until very hot. Add the beef and sear for about 3 minutes, turning regularly until golden brown all over. Transfer the pan to the oven for 10 minutes.
Remove beef from the oven and allow to rest. To serve, slice the beef as thinly as you can and arrange on a large platter. Drizzle over the olive oil and finish with a scattering of chives. Serve with watercress salad and griddled asparagus.
Find out when Lesley will be appearing at the Food Festival.
Mark Dodson - The Masons Arms Knowstone
http://exefest.k-web.co.uk/admin/www.masonsarmsdevon.co.uk
Mark & Sarah Dodson's picturesque, thatched 13th Century Inn situated in the village of Knowstone on the Devon and Somerset border, with it's cosy beamed bar full of character and a comfortable lounge, offers log fires and a warm welcome. The perfect setting for a romantic dinner or for that special meal during your holiday.
Award winning exceptional local cuisine using only the finest ingredients and presented with taste and style. Wonderful friendly service completes your experience in this first class restaurant. Real Ale and Champagne by the glass with a wine list to suit all tastes. Truly two experiences in one!
Mark was for twelve years, Head Chef of Michel Roux's Waterside Inn, Bray. Mark's food displays a modern take on British and French classics with a certain complexity in the cooking. The Masons Arms was awarded a Michelin Star in 2006 which we still hold and we have been recognised by all of the major guides and local tourism awards.
Their 30 cover Restaurant with it's fabulous Exmoor view, can be made exclusively available to groups for a unique celebration with a personally chosen menu for a special Birthday or Anniversary.
Mark also offers Masterclasses throughout the year. Visit the website for details or phone 01398 341231
Find out when Mark will be appearing at the Food Festival.
Mark Hix
http://www.restaurantsetcltd.co.uk/
Mark is a celebrated food writer and renowned restaurateur (Hix Oyster & Chop House, HIX West End and HIX Restaurant and Champagne Bar (Selfridges) in London and Hix Oyster & Fish House in Dorset).
In January 2009, Mark won Tatler's Restaurateur of the Year. In addition to his weekly recipe column for the Independent on Saturday and monthly column in Countrylife, Mark's latest cookbook 'British Seasonal Food' won the Guild of Food Writers cookery book of the year. In 2009 Mark also won GQ's Chef of the Year Award and the Academy Award for Outstanding Contribution to London Restaurants.
Find out when Mark will be appearing at the Food Festival.
Matt Follas - The Wild Garlic
Mat was born in Portsmouth, Hampshire, where his father had been posted with the New Zealand Navy. Although he grew-up in New Zealand, Mat has spent most of his adult life in England and has made the UK his home. However, when it comes to rugby, his loyalty remains firmly with New Zealand and he has been, and always will be a supporter of the 'All Blacks'; he conceedes to supporting England during 'The Six Nations' each February.
Mat's background is in engineering. Beginning with an apprenticeship at the Naval Dockyards in Auckland, NZ, his career took him to Melbourne, Australia and then to London, before returning to New Zealand to gain a degree in Electronics & Computer Science as a mature student. He has been living in the UK and has built a very successful career in IT over the last 12 years. Outside of his career, Mat loves to travel widely, spending time in Central Europe, North America and South East Asia, including a period living in Thailand teaching people to scuba dive. This wide exposure to different cultures and food is reflected in his cooking influences.
Cooking at a high level came late to Mat. 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. A day's cooking course at Rick Stein's Seafood School was the start of a journey that has culminated in opening and running his own restaurant.
Mat is passionate about cooking with local, wild ingredients, as well as learning about the fantastic bounty of sea vegetables and hedgerow produce that can be found all around us. His dishes use these naturally delicious ingredients to produce food that is full of flavour and a delight to eat. Mat's dream of having his own Restaurant serving real food with something wild at it's heart, has become a reality.
Find out when Matt will be appearing at the Food Festival.
Matt Tebbutt - The Foxhunter & Market Kitchen presenter
The tiny, picturesque village of Nantyderry near Usk has been given a rare treat with the arrival of top chef, Matt Tebbutt. Returning to his homeland after eight years in London, Matt has transformed an old stationmaster's house and former pub into one of Wales' most exciting new restaurants. He brings with him a wealth of experience, having trained with many of the UK's leading chefs, from Marco Pierre White, to Alistair Little and Sally Clarke.
The Foxhunter has been completely refurbished by Matt and his wife Lisa. The couple have turned the old, Victorian pub into a stunning mix of original features and contemporary comfort. The informal setting combines Welsh flagstone floors and log-burning stoves with handmade furniture and crisp linen napkins. Clearly drawing on the influences of his celebrated mentors, Matt offers the very best of Modern British cooking, characterised by daily changing menus featuring local, organic ingredients and recipes which remain true to the flavours of fresh, seasonal ingredients.
http://www.thefoxhunter.com/
Find out when Matt will be appearing at the Food Festival.
Matthew Mason, Head Chef - The Jack in the Green.
Both restaurant and pub, the Jack oozes honesty, panache and that rare four letter word - CARE. For the past seventeen years, Matthew has been delighting hungry diners with his locally inspired menus and winning plenty of awards along the way. Matthew is now the inspiration to a talented brigade of eight and can count the International Pastry Chef of the Year as one of his team. Always striving for excellence, together they have turned the Jack into a real destination famed for its innovative and affordable food. In the last twelve months the Jack has been included in the UK's Top 100 Restaurants, named ‘Best Restaurant in the South West' and retained its Michelin Bib Gourmand for the fourth consecutive year.
http://www.jackinthegreen.uk.com/
Find out when Matthew will be appearing at the Food Festival.
Nathan Outlaw - Restaurant Nathan Outlaw and Nathan Outlaw Seaffod & Grill @ St Enodoc Hotel, Rock, Cornwall - www.nathan-outlaw.com
Nathan started cooking at the age of 14 with his Father (also a chef) in Kent. After studying at Thanet College in Broadstairs, Kent. In 1996 Nathan got a position at the Intercontinental Hyde Park Corner under top chef Peter Kromberg. After stints at City Rhodes with Gary Rhodes and Chavot with Eric Chavot Nathan moved to Cornwall for a position at the Seafood Restaurant in Padstow under Rick Stein and Paul Ripley.
Two years in Cornwall followed 2 years in the Cotswolds at the Lord of the Manor under John Campbell. A spell helping Paul Ripley open his restaurant in Cornwall was followed by the Head Chef position at the The Vineyard and at Stockcross again with John Campbell. Given the opportunity to open his own restaurant Nathan opened Black Pig Restaurant in Rock.
After only 8 months the restaurant had attained a Michelin Star and at the time Nathan was only 25 years old. Unfortunately Nathan closed the Black Pig, but resurfaced at St Ervan manor near Padstow and again under one year of opening the restaurant received one star in the Michelin Guide. In February 2007 Nathan opened his signature restaurant - Restaurant Nathan Outlaw within the Marina Villa Hotel.
Restaurant Nathan Outlaw held a rising 2 Star in the Michelin guide and a score of 8/10 in the good food guide with a position of 10 in the good food guides top 50 restaurants in the UK. In May 2009 Nathan opened his Casual dining restaurant, Nathan Outlaw seafood & grill at St Enodoc Hotel in Rock. After 3 years in Fowey, Nathan decided to transfer Restaurant Nathan Outlaw to its new home in Rock, under the same roof as his casual restaurant. In the last couple of years Nathan has been making TV appearences on BBC's Great British Menu representing the south west and also Saturday Kitchen with James Martin. He also appears on UKTV's Market Kitchen as often as he can.
Nathan Outlaw is a talented chef based in Cornwall. Nathan has become a household name through his years of cooking at a high level. He has two restaurants at St Enodoc hotel that offer both simple and contemporary dishes.
Restaurant Nathan Outlaw has a menu driven by locally caught seafood and amazing local produce. For more casual dining the Seafood & Grill offers a sensibly priced menu for the entire family to enjoy.
Nathan's Recipes:
Young Sea Beet Soup with Roasted Cornish Scallops
Serves 4
For soup 500g young sea beet, picked and washed 1 large potato, peeled and thinly sliced 2 cloves of garlic, germ removed and sliced 1 small onion, peeled and sliced 1 litre of Chicken Stock Salt
Heat a sauce pan and add some oil. Place the onion and the garlic in the pan and cook for 1 minute with no colour. Add the sliced potato and cover with chicken stock. Simmer until the potato is cooked and transfer to a blender. Place a frying pan on the heat and add a little oil. Put the beet in the frying pan and sweat and wilt. Add the beet to the soup base in the blender and blend for 3 minutes or until smooth. Taste and add salt accordingly. Chill the soup over ice to retain the green colour. Place in the fridge until required.
For Scallops 8 large scallops, prepared and sliced in half Oil for cooking Salt
To cook Heat a non-stick frying pan over a medium heat and add the oil. Place the scallops into the pan and cook until golden. Flip over and after 30 seconds season with salt and remove from the pan. Serve immediately
To serve Heat the soup and adjust the consistency if required with chicken stock. Lay out four warmed bowl. Pour in the soup and serve. Finish with a little extra virgin olive oil
Crab Risotto with Basil and Orange
Serves 4
200g Canaroli rice 1 litre of Shellfish stock 1 Chopped onions 50g Unsalted butter 30ml Olive oil 50g grated parmesan 1 bunch Spring onions, finely sliced 1 Orange, segmented and cut into small pieces 25 finely sliced Basil leaves 200g Crab meat, picked
Heat the shellfish stock in a pan. Heat a large sauce pan, add some oil and the butter. Heat the butter until it starts to bubble then add the onions. Sweat the onions until soft then add the rice. Cook for 2 minutes then add the stock bit by bit until the rice is almost cooked. First add the crab and spring onions and cook for 1 minute then add the oranges, parmesan and basil. Check for seasoning and serve.
Find out when Nathan will be appearing at teh Food Festival.
Neil Haydock - Fifteen, Cornwall
http://www.fifteencornwall.co.uk/
Internationally experienced chef Neil Haydock aged 41 originally from Lancashire, has been Executive Head Chef at the Jamie Oliver inspired Fifteen Cornwall restaurant since it opened almost 4 years ago.
Fifteen provides young people who haven't had the best start in life, with the opportunity to pursue excellent careers within the catering industry. The restaurant offers an innovative menu of Italian styled cuisine, using the best seasonal ingredients that Cornwall has to offer. This, along with a relaxed atmosphere, talented chefs and an incredible view over a beautiful 2 mile stretch of beach makes eating at Fifteen Cornwall an unforgettable experience.
It was this beach, and of course the chance to teach others, that lured Neil back from the world famous Sandy Lane where he was the Head Chef. Prior to Sandy Lane, Neil spent 4 years working for Sir Terence Conran, heading up the team in the stylish Kings Road eatery Bluebird and Soho's Mezzo.
Neil has also spent time at other famous London landmarks such as the Meridien Oak Room, L'Escargot, Cavaliers and the Ivy.
Neil's Recipes:
Tagliatelle of Cornish St Enodoc asparagus and Falmouth bay mussels
350g of taglitelle 500g of cleaned mussels 6 stems of asparagus thinly sliced on an angle 150ml of dry white wine 2 cloves of peeled and thinly sliced garlic 1 fresh red chilli finely chopped 2 tbs of flat leaf parsley finely chopped 1 tbs of fresh mint finely chopped Extra virgin olive oil Parmesan to finish Salt and pepper
Method Roll pasta, cut taglitelle and reserve Heat 4 tbs of olive oil in a thick bottomed pan add the mussels, garlic, asparagus and white wine, stir and cover the pan, Allow to cook for 1 minute before adding the chilli, parsley and mint, remove half the mussels from their shell and return to the pan. Cook the tagliatelle in boiling salted water until al dente, drain and add to the mussel and asparagus sauce. Pour into a serving bowl and finish with parmesan
Find out when Neil will be appearing at the Food Festival.
Paul Da Costa Greaves - The Galley Restaurant, Topsham
Born in Liverpool Master Chef of Great Britain Paul Da Costa Greaves is a chef with a difference. Extraordinarily talented and inventive, he combines a magical approach to making and preparing food with great people skills. Colourful, funny and highly original, he brings the most everyday cooking experience to life. Paul has forged a reputation for inventive cookery and an influence from Zen Buddhism's principals of yin and yang and ‘sanuk!' which means ‘to enjoy' is to ‘have pleasure' He uses Local, Regional, seasonal and organic fresh produce.
He is committed to helping young people in Schools with practical demonstrations, learning about nutrition, regional & local produce, and has national appearances in the media include Live demonstration to an audience, seen recently in association with ITV1, Skills for Chefs; and regular slots on UK food and the BBC Good Food Show. A truly refreshing approach to lifestyle and cookery, all doused in his inimitable style and humour and has currently finished working on a lifestyle balance program with SW1 Regional TV.
Paul is a young, lively, good looking, cheeky Scouser - elegant, stylish and down to earth and is based in Topsham, Exeter, where he co-owns with partner Mark there Galley fish & seafood Restaurant, which is one of the most prized in the area, offering panoramic river views of the River exe estuary. His specialities include fish & seafood, ‘Paul Says' I practice within my lifestyle Buddhist beliefs that balance my mind & Spiritual Energy; this helps me to perform as a lifestyle chef, Spiritual Healer & Alternative complimentary therapist. Paul runs his kitchen under the guidance of Zen, and considers himself and his cooking to be an art form.
Paul has also developed a range of retail products that are sold throughout independent delis, farm shops, National Trust and has just signed export contracts for Russia, Ukraine, India & the USA.
Feeding Your Imagination (FYI) was launched in September 2006 and already it is an award-winning company - the products include a range of therapeutic organic chocolate bars which have been made to unique recipes and flavours using essential oils for that mood enhancing experience, Gourmet Seaweed Sauces and his legendary Chrimbo pud.
Further info on Paul Da-Costa-Greaves, his Galley Restaurant and his Retail producing & manufacturing company please visit:-
Links to:
http://www.galleyrestaurant.co.uk/
http://www.feeding-your-imagination.co.uk/
To sign up to my blog for recipes http://www.thechocolatetherapist.co.uk/
Find out when Paul will be appearing at the Food Festival.
Peter Gorton - The Horn of Plenty
Originally from South Wales, Peter Gorton began his culinary career travelling the world training as a chef. He worked in some of the world's best restaurants including The Walnut Tree in Abergavenny and his travels took him as far a field as London, Paris, Melbourne in Australia and Bangkok before he returned to England and settled in Devon. There he began the Carved Angel Cafés and Restaurant and in 1990 the Horn of Plenty Hotel near Tavistock where he is still chef and joint proprietor.
Peter is Vice Chairman of the Masterchefs of Great Britain and held the prestigious Michelin Star for nine years. He has won numerous other awards for his unique and creative style of cooking and is passionate about creating superb food. He invests a lot of time and energy ensuring the highest standards are met and maintained using the finest quality ingredients.
As well as being proprietor of The Horn of Plenty, Peter is kept busy with his consultancy work and his very successful outside catering business for corporate and private events, large and small. He will even go to people's houses and cook for their dinner parties - a good idea for a house warming dinner cooked by a Masterchef!
Peter also runs cookery courses at The Horn of Plenty, has appeared in a number of television series - most recently he was the featured chef in BBC3's Kill It, Cook It, Eat It. Peter regularly contributes to magazine articles and recipe columns for the local and national media.
One of Peter's greatest passions is to encourage children to cook and he has visited many local schools and colleges in the area giving demonstrations.
In 2007 Peter developed a pilot scheme in Plymouth for chefs to ‘adopt a school' for a year - not just to teach the students about nutrition but to apply and use cookery and food principles in a number of subject areas.
Peter is now involved in the "FOOD IS FUN" programme for schools, developed by him in association with Castles Kitchens of Plymouth.
http://www.petergortonchef.co.uk/
Find out when Peter will be appearing at the Food Festival.
Sam Moody - Bath Priory
Sa
m started his career as a chef at the age of 16, working part-time in a local hotel, whilst also studying Catering at Sussex College. Aged 17 he then started his first full time job, working in the kitchens of Ockenden Manor Hotel, when after a year's hard work under the direction of Head Chef Steve Crane, the team won a Michelin star.
Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment, and then at the age of 20 he decided it was time for a new challenge.
This ambition and desire to expand his knowledge took Sam to the famous two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of this fabulous hotel, learning the importance of the every little detail and the basis of what makes good food.
In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef. He says "this has truly been the biggest and most rewarding challenge of my career thus far - food and cooking are my life".
http://www.thebathpriory.co.uk/
Find out when Sam will be appearing at the Food Festival.
Steve Groves - Launceston Place
Head Chef Tristan Welch and all the team at Launceston Place are ecstatic and very proud of their Junior Sous Chef, Steve Groves, who was crowned the champion of BBC Two's competition, MasterChef - The Professionals Competition 2009.
Described by Michel Roux Junior as a 'future genius' and has 'all the talents to make it to the top'
www.launcestonplace-restaurant.co.uk
Find out when Steve will be appearing at the Food Festival.
Tim Bouget - ODE
Tim has undertaken extensive work to foster the development of culinary arts worldwide, serving as an adjudicator in culinary competitions, a teacher and mentor for various training institutes.
At ODE our commitment to training and developing our small team continues including regular visits to Brixham fish market, fruit and vegetable growers, cheese makers and livestock farms. This promotes our suppliers and producers to our customers through our menus via our team.
Regular wine tastings are held with our wine suppliers which ensures the team have a varied knowledge of our wines and the benefits of organic and bio dynamic wines.
Tim's 20-year career started in the UK, with periods spent at:
90 Park Lane, Michelin-starred restaurant at The Grosvenor House Hotel, Park Lane, London. (Consultant chef Louis Outier).
The Waterside Inn, three-Michelin-star restaurant in Bray, Berkshire (chef patron Michel Roux).
The Halkin, Michelin-starred restaurant in Belgravia, London (executive chef Paul Gayler and consultant chef Gaultiero Marchesi).
Tim gained a reputation as a talented and versatile chef and was soon being offered senior positions at leading hotels of the world. He and Clare were enamoured with the atmosphere and attention to hospitality at many of these venues, and they now emulate this guest-first approach at ODE.
- Sandy Lane Hotel and Golf Club in St James, Barbados. (A Forte Exclusive Hotel and member of Leading Hotels of the World).
- The Westcliff in Johannesburg, South Africa.(Orient Express African Collection and member of Small Luxury Hotels of the World).
- Saxon Hotel, Johannesburg, South Africa. (Member of Leading Hotels of the World).
- The Oberoi Sahl Hasheesh, Red Sea, Egypt. (Oberoi Hotels and Resorts, member of Small Luxury Hotels of the World).
- Rasayana LLC, an organic restaurant project in Los Angeles, California, USA.
- Como Shambhala Estate at Begawan Giri, Ubud, Bali, Indonesia.
During his time spent in these culinary departments Tim became renowned for his expertise in fine cuisine. In the last 20 years he has cooked for celebrities including Luciano Pavarotti, U2, designers Donna Karan and Sir Paul Smith, Lord Snowdon and various Heads of State including Nelson Mandela & Fidel Castro.
http://www.odetruefood.co.uk/restaurant_devon_ode.php
Find out when Tim will be appearing at the Food Festival.
Tim's Recipes:
ODE Restaurant, Shaldon, Devon - Friday 9th April 4pm
Tim's dishes today showcase "cockles" picked fresh from the River Teign, both recipes are inspired from his time working around the world.
During the demonstration ODE restaurant will be giving out samples of the food prepared and a taster of our very own "ODE Ale" which is produced by Ringmore Craft brewery.
Wash the cockles in a few changes of water, scrubbing well. Discard any that are damaged or open ones that do not close when they are tapped. Repeat this process and place in a fridge over night covered in salted water. The cockles are now ready to be cooked and opened
Recipe 1
River Teign cockles with red lentils, wild garlic, cumin and lemon juice
Serves 1 portion
Ingredients
400g cockles
100g red lentils
1 bay leaf
100ml fish stock or water
100ml white wine
1 shallot finely chopped
50ml rapeseed oil
1 tsp cumin seed
Handful of wild garlic
Coriander leaf for garnish
½ lemon
Salt and pepper
Method
Soak the lentils over night to reduce the cooking time
Heat a thick bottomed pan and add rapeseed oil.
When hot add the cockles and pour in white wine, cover with a lid until the cockles start to pop open.
Drain the cooking liquid and set aside covering the cockles with a lid
Sweat the finely chopped shallot in half the rapeseed oil
Add cumin seed and cook for 2 minutes to release the flavour
Add the lentils, cooking liquid from the cockles and a little fish stock
Add bay leaf and simmer for 8 minutes, add the wild garlic and continue to cook until the liquid had reduce and the lentils are soft
Add lemon juice to taste and season with salt and pepper
Add some of the cockles out of the shell into the lentils and place the lentils in the centre of a plate.
Place the cockles in shell on top of the lentils and garnish with fresh coriander leaf
Drizzle with rapeseed oil
Recipe 2
River Teign cockles with black olives, new potatoes and local smoked bacon
Serves 1 portion
Ingredients
400g Teign cockles
50g local smoked bacon cut into strips
50ml rapeseed oil
4 new potatoes sliced
100ml fish stock
100ml white wine
20g pitted black olives
Celery leaf for garnish
Salt and black pepper
Method
Bring the half the white wine and fish stock to the boil
Add sliced new potatoes and slowly simmer until soft
Heat a thick bottomed pan with half the rapeseed oil
Add the bacon and fry until crisp
Add the cockles, fish stock and white wine cover with a lid
Cook until the cockles start to open, remove from the heat and cover
Strain the cooking liquid though a sieve and return to the heat
Add the cooked new potatoes and the black olives and additional liquid if required
Season with salt and pepper and drizzle in rapeseed oil
Place the cockles and bacon into the liquid and return to boil quickly
To serve place the potatoes and olives neatly on the base of a deep bowl
Garnish with celery leaf
Tina Bricknell Webb
Maximising the raw materials from her largely self sufficient organic farm, Tina has created a unique and unrivalled style of cooking that has drawn continuous critical acclaim since its 1996 inception in west Devon. Her cooking showcases perfectly the plethora of superlative produce found across the region's fields, dairies and coastlines and as such, has helped turn her into an ambassador for the use of local organic produce in the South West.
Find out when Tina will be appearing at the Food Festival.
Tom Cull - Dartmoor Kitchen/ Tom's Pies
Dartmoor Kitchen is driven by multi-award-winning culinary hero, Tom Cull, whose unwavering vision to create exquisite, unforgettable feasts from the very best of fresh, locally sourced ingredients has earned him and his enthusiastic team an enviable and peerless reputation as
