Sharp's Brewery Chef's Demonstration Theatre 2014
With over 40 renowned chef's Padstow Christmas Festival brings together some of the biggest culinary names in the country for four days of celebration - Padstow style. The free chefs demonstrations in the Cookery Theatre and Sharp's Brewery Theatre are the highlight of the weekend allowing you to experience and taste their latest recipes. The Padstow Christmas Festival is all the more enjoyable because the chefs like to meet as many people as possible both on and off the stage. Check out the biographies of the 2014 Padstow Christmas Festival Chefs below and see when they are on stage.
Confirmed for 2014: Angela Hartnett, Luke Holder, Mark Hix, Phil Vickery, Rezza Mahammad, Mitch Tonks, Michael Caines, Nieve Barragan Mohacho, Simon Hulstone, Paul Ainsworth, Rick Stein, Jack Stein, Nathan Outlaw, Brian Turner, John Hooker, Nick Hemming, Tom Hunter, Jamie Porter, Andy Appleton, Ashley Palmer-Watts, Tim Hughes, Stephane Delourme, Adrian Oliver, Nigel Tabb, Emily Scott, James Nathan, Martin Perkins, Neil Haydock, Stuart Pate, Alex Clarke, Nick Evans, Craig Jeffery, Mark Puckey, Sam Cunningham, Barry Horne, Georgie Kaloura Stevens, Steve Marsh, Paul Harwood, Redas Katauskas and Rob Brinham.
Michael is executive chef at Gidleigh Park, which has held two Michelin stars for the past 14 years. He is also director of food & beverage at Brownsword Hotels and Michael Caines Restaurants. Born in Exeter, Michael has long been a champion of the South West and the outstanding quality of its local produce. In 2006, Michael was awarded an MBE for Services to the Hospitality Industry and AA Chef’s Chef of the Year in 2007.
Angela Hartnett and Luke Holder.
Angela Hartnett and Lime Wood’s Luke Holder create locally sourced English dishes with a respectful nod to the seasons and to Italian culinary ideologies. This collaboration is reflected in their fresh, confident approach to "fun dining, not fine dining".
Hartnett and Holder’s food is out-and-out British yet comes with the much loved Italian approach to eating - where sharing and provenance is everything. The style is 'chefs’ home-cooked food' not 'chefs’ food cooked for restaurants'. Both Angela and Luke are famed for their informal, grounded style of cooking and their respect for local produce.
Rick Stein OBE is an English chef, restaurateur, cookery book author and television presenter. He is best known for a love of fresh seafood and made his name in the 90's with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant in Padstow.
Mitch Tonks is a highly acclaimed award winning restaurateur, food writer and fishmonger with three restaurants: The Seahorse and The RockFish Seafood & Chips restaurants in Dartmouth, the RockFish Grill & Seafood Market in Bristol, and the RockFish takeaway in Dartmouth.
Phil has featured on ITV’s This Morning show for over 14 years, and is now regarded as one of Britain’s favourite chefs. From studying cookery at his local college, Phil has gone on to win numerous awards including The Times Restaurant of the Year and British Meat Chef of the Year. He secured a Michelin star and 4 AA Rosettes while working as head chef at The Castle Hotel in Taunton, Devon. Between his TV work, Phil has written eight books including his latest realease, Seriously Good Gluten-Free Cookery.
Based in Cornwall, two starred Michelin chef Nathan Outlaw prides himself on seafood cookery. Recently named the best fish restaurant in the UK by the Good Food Guide, Nathan has two restaurants at the St Ednodoc Hotel that celebrate simple and contemporary dishes.
Paul Ainsworth is chef patron of Michelin starred Number 6 restaurant in Padstow. In 2011, Paul appeared on the BBC2 TV series Great British Menu. Competing against some of the nation’s top chefs, Paul won the regional heats to represent the South West and went on to win the dessert course.
Paul’s cooking is all about making the most of what is on his doorstep in Padstow. Living in Cornwall proved to him that the only way to cook is with local, seasonal produce, which is reflected in his restaurant’s menus.
Jack was born in Cornwall and is the middle son of Rick and Jill Stein's three boys. Jack began his career in the hospitality industry as a kitchen porter during school holidays at The Seafood Restaurant.
Following studies at Cardiff University, Jack went to Paris to stage at La Régalade, which ignited a passion for travel and a period of stage work all over the world. Upon his return to Padstow he re-entered The Seafood Restaurant and is currently the head of development for the company.
Brian Turner is one of Britain's most successful and well-known chefs. He has worked at, and launched, many restaurants in London; most notably The Greenhouse restaurant in Mayfair, which was a stamping ground for chefs including Gary Rhodes, Shaun Hill and Paul Merrett. Brian has become a successful television personality, appearing regularly on 'Ready Steady Cook'. He has made numerous appearances on the 'Food and Drink' programme and has also been a judge on 'Master Chef'.
Brian featured, as resident chef, for many years on Granada's 'This Morning' eventually moving to the BBC for his own series 'Anything you can Cook'. In 2002, he was awarded a CBE for his services to the catering industry. Brian currently does not operate any restaurants – he concentrates on consulting and charity work, and appearing at food events.
Born in Paris, France, Stephane spent his early years learning to cook traditional French dishes by his mother’s side before embarking upon a career in the culinary arts. It was in the late nineties that Stephane finally fulfilled his childhood dream to live near the coast and work with high quality seafood. He moved to Cornwall in 1998 and joined The Seafood Restaurant as head chef, which has since won ‘Best Seafood Restaurant Award’ on five occasions.
In 1980, Fern landed her first television job as a continuity announcer at Westward Television working with the legendary Gus Honeybun. After eighteen months, the BBC in Plymouth poached her as co presenter of Spotlight. London's BBC then called and she went to present the BBC lunchtime news, News Afternoon, and BBC Breakfast time. Over the next 14 years she learned her trade as a reporter / journalist in newsrooms around the country.
In 1994, Fern won the job of presenting a new cookery show Ready Steady Cook. Knowing nothing about cooking she was very reluctant to even try for the audition, but it was in fate's hand. The show was a huge success and even led to Fern finding happiness with her second husband, Chef Phil Vickery. In 1999, Fern joined This Morning and took the iconic show through another decade from its 25 year history. Fern is thrilled to be in Padstow for this marvellous weekend and is looking forward to seeing you.
Reza Mahammad is the hugely popular TV chef and owner of the renowned Star of India restaurant in Kensington, London. He is a top chef for the Food Network UK and makes regular appearances on ITV’s This Morning.
Reza has launched his own cookery school, Chez Cartier, near Bordeaux, France. His book Indian Spice won 2nd prize in the Indian section of Gourmand World Cookbook awards and Editor’s Pick in The Bookseller. Reza combines Indian and Western flavours to stunning effect, delivered in an informal, humorous style.
Inspired by her passion for food, Emily follows the seasons, composing her menus daily based on produce available at its best. Expressing herself through cooking, Emily's kitchen is where she feels most at home, bringing together friends and family around the table. Emily has 3 children Oscar, Finbar and Evie who constantly amaze and inspire her.
Simon has been cooking professionally since his school days and is one of the UK’s most decorated chefs. By his early teens, Simon already had several World Junior titles to his name and until 2011, he was the only British Chef to win gold in the World Skills Awards.
In 2003, Simon was awarded the Roux scholarship for young chefs and went on to win the National Chef of the Year award in 2008. Since heading up the team at The Elephant, he 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 2006 which it maintains today.
Tim Hughes is chef director of the Caprice group of restaurants. He first worked for the group at Le Caprice in 1990 under Mark Hix, and in 1998 was made head chef at J Sheekey. He now oversees the group's restaurants and clubs in London and abroad.
Tim's hands-on approach involves liaising daily with head chefs in all restaurants and working on new projects in the Middle East and closer to home. His insistence on using seasonal, well-sourced food that people will enjoy seven days a week has paid off and is evident in the continuing success of the group.
Nick started his career with De Vere hotels in 1988 where he was classically trained under the guidance of Steve West. He went on to join the Royal Navy as a cook where he continued his passion for food. Having run pubs with his wife Amanda across the country and worked in Spain for over three years, they have now settled in Cornwall with their three boys, where Nick works as catering development manager for St Austell brewery.
Nick's current role includes the food responsibilities for 24 managed sites in Cornwall, Devon and The Scillies. “The brewery’s ethos is quite simple,” says Nick. “We strive on local produce from local businesses and prohibit the use of pre-prepared dishes within our estate, keeping our offers fresh and seasonal”
Tom Hunter has strong links to Cornwall having spent 5 years at the Well House Hotel, St Keyne working his way up from Chef de Partie (Pastry) to Head Chef. He attained 3 rosettes from the AA in 2008 and maintained these until he left in July 2010.Tom then spent from July 2010 - February 2012 at Warpool Court Hotel, St Davids, Pembrokeshire, but it is safe to say that he realised his heart belonged in Cornwall where since March this year he has been the acting and actual Head Chef at the Scarlet Hotel in Mawgan Porth.
Adrian has been Chef Patron at Margot's, a cosy freindly Bistro in the heart of Padsow for over a decade and has a dedicated following for his original, fresh style of cooking using the best local ingredients.
Jamie Porter is head chef at the St Moritz Hotel in Cornwall. At just 26 years-old, Jamie has trained at St Petroc’s Bistro under Cornish legend Rick Stein and the 3 Michelin star Waterside Inn alongside chef-patron Alain Roux. His appointment at St Moritz sees this young chef come full circle, having worked there previously under head chef Elliot Kettley.
Wildfire Banquet Boys
Three chefs (Barry Horne, Stephen Knowles and Andi Richardson) who run a once a month pop up restaurant in Cornwall, cooking with wild and foraged produce. The boys pop up in a different location each time, notifying guests where they are going to be on Facebook and Twitter: @widfirebanquet1.
Stephen has worked in restaurants and pubs through the UK and in the summer of 2012, he became Head Chef of the recently refurbished Waterloo Restaurant at the Wellington Hotel in Boscastle and within six months his food was awarded two AA Rosettes. Stephen’s philosophy is straightforward - keep things simple, and let the food speak for itself. Using the finest Cornish seafood, local meat and vegetables to create delicious and exciting dishes is Stephen’s aim and passion. A true foodie himself, will strive to create the best dining experience he possibly can.Stephen is just about to undertake his next challenge at The Greenbank Hotel in Falmouth. A 4 Star Hotel boasting amazing views of the estuary, and a 2 rosette restaurant to boot. Exciting times ahead.
Lewis Cole is the head chef at The Basement Restaurant in Padstow having previously worked for Jack's, also in Padstow. He is a young, enthusiastic chef who loves creating simple dishes with the great local ingredients Cornwall has to offer.
Stuart Pate began his catering career at Exeter College where he was awarded diploma of the year in 1980, before embarking on his first role as commis chef at Exeter’s Rougement Hotel. In 1989 Stuart moved to London where his talent led him to work as pastry chef at some of the city’s finest restaurants, including The Savoy Grill, The Dorchester and The Lanesborough, before becoming executive pastry chef at St Martin’s Lane Hotel in 1999.
Throughout his career Stuart has been awarded numerous accolades and international awards, including two gold medals for Parade de chef and gateaux decoration, six silver medals for pastillage, four plated desserts, centrepiece and petit fours, christening cakes, bread displays and cold buffet work, and three bronze medals for gateau decoration, grand prix and senior pastillage
Stuart returned to the South West in 2003 to take the position of executive pastry chef at The Seafood Restaurant Ltd, where he was instrumental in the opening of Stein’s Patisserie in 2004 and the establishment of a wedding and celebratory cake service for the business.
Mark Puckey has worked with Rick and Jill Stein for 13 years. He joined the company as head chef of Stein’s Delicatessen in 2000 where he remained for two years before taking on the position as head chef at Rick Stein’s Café in 2002. After a year at the café, Mark spent three years as production unit manager for the business, before taking on the position of head lecturer at Padstow Seafood School in October 2005. Alongside tutoring one, two and four day cookery courses at the school, Mark is a qualified A1 NVQ Assessor and trains all of the company’s new recruits and also delivers Health and Safety training for employees.
Born in the South West, Mark began his culinary career at a very young age, taking on a summer job at the Captain’s Cabin, a seafood restaurant in Polperro, at just 13 years old. He then became commis chef at the Jubilee Inn, specialising in meat and game, where he resided for several years whilst he completed his formal training at Mid-Cornwall College, including a brief stint at a catering college in Gijon, Northern Spain.
Georgina Kaloura Stevens
Georgina Kaloura Stevens owns and runs Kaloura’s kitchen in Padstow. During her degree studies in Hospitality Management with Culinary Arts at Oxford Brooks University, Georgie spent 15 months training at Rick Stein’s The Seafood Restaurant and St Petroc’s Bistro before returning as a graduate to work at the renowned Margot’s Bistro.
Inspired by her travels, Georgie has picked up culinary influences from Italy, Greece, Croatia and Thailand, having sailed as a private chef in super yachts around the globe. With a huge passion for patisserie, Georgie has trained Gael Majchrzak, Head pastry chef at Gil’s Dubrovnik.
Renowned for his classical French cooking with a modern twist, Ben Bass is head chef of ‘Q’ restaurant at the Old Quay House in Fowey. Ben previously trained under Raymond Blanc in Cheltenham before moving to cornwall to hone his skills at Fowey Hall and Lewtrenchard Manor in Devon.
Ben’s daily changing menus have a strong focus on West country meats and local seafood, celebrating seasonal flavours.
Nieves Barragán Mohacho
Basque chef Nieves Barragán Mohacho is executive head chef at Fino and Barrafina restaurants in London. Specialising in modern and traditional tapas, Nieves culinary repertoire is influenced by her Spanish roots. Nieve co-authored Spanish cookbook Barrafina, with Fino owners Sam and Eddie Hart.
Neil Haydock is executive chef at Watergate Bay Hotel, renowned for creating diverse and contemporary menus. Provenance is key to Neil, who celebrates locally sourced and reared produce. With a passion for honest American food, Neil takes inspiration from cuisines around the world, reinventing dishes on Watergate’s menus.
Neil's repertoire includes senior roles at the Sandy Lane Hotel in Barbados, Terence Conran’s Bluebird in London and Fifteen Cornwall.
Andy Appleton was part of the team that launched Jamie Oliver’s Fifteen concept in 2002, working at its London venue as senior sous chef. In 2010, Andy brought his passion for italian-style cuisine to Fifteen Cornwall. Creating unique menus that fuse the best of Italy and Cornwall in one dish, Andy produces rustic plates of food with a contemporary twist.