Sharp's Brewery Chef's Demonstration Theatre 2013
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 Cornwall Living 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 2013 Padstow Christmas Festival Chefs below and see when they are on stage.
Confirmed for 2013: Michael Caines, Tom Kerridge, Simon Hulstone, Paul Ainsworth, Rick Stein, Mitch Tonks, Nathan Outlaw, Phil Vickery, Tom Scade, Paul Ripley, James Nathan, Jack Stein, Tom Hunter, Nigel Tabb, Brian Turner, Hugo Woolley, Adrian Oliver, Lyndy Redding, Stephane Delourme, David Sharland, Angela Hartnett, Luke Holder, Fern Britton, Reza Mahamed, Nick Barclay, Emily Scott, Tim Hughes, Nick Hemmings, Stuart Howe, Jamie Porter, Wildfire Banquet Boys, Mark Puckey, Stuart Pate, Julian Lloyd, Simon Anderson, Will Gould, Ian Percival and Lewis Cole.
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, he’s 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.
Originally from the West Country, Tom’s early career started in country house hotels and restaurants in Gloucestershire. He moved to London in his early twenties, where he worked with well-known chefs such as Phillip Britton, Steven Bull and Gary Rhodes. Leaving London, he moved to Norwich where he was head chef at the one Michelin starred Adlards before setting up The Hand and Flowers in Marlow with his wife Beth. The Hand and Flowers now holds two Michelin stars.
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 ensuring that this is "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 and the RockFish Grill & Seafood Market in Bristol as well as the take away RockFish 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 most recent, ‘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 Food Food Guide. He has two restaurants at the St Ednodoc Hotel that offer both simple and contemporary dishes.
Paul Ainsworth owns Paul Ainsworth at Number 6 michelin starred 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 and cooking 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'. He 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, Brian 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.
In 2006, David returned to the South West having worked at a handful of top restaurants in London including The Park Lane Hotel, The River Room Restaurant at The Savoy, where he worked under then executive chef Anton Edelmann, The Savoy Grill, where he became the first head chef at the restaurant to achieve two AA Rosettes. He joined The Seafood Restaurant as the company’s executive chef.
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.
Hugo Woolley was a chef and restaurateur. After a car accident in 1995 he retired and moved with wife Pippa, to Cornwall to open an award winning B&B near Padstow. Woodlands Country House Hotel has done for breakfast what Rick Stein did for fish. Hugo is the author of the Book of Breakfast and Brunch.
In 1980 Fern got 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. The BBC in London 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. Then, in 1994, she 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 of it's 25 years. Fern has just finished filming her new series of Fern Britton Meets for BBC1 . In the spring a new show called Grow Make Eat: The Great Allotment Challenge , presented by Fern, is due to hit the BBC 2 schedule. 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. In July this year, Reza launched his cookery school, Chez Cartier, near Bordeaux, France. His book Indian Spice was published last year, winning 2nd prize in the Gourmand World Cookbook awards in the Indian section and Editor’s Pick in The Bookseller. Reza combines Indian and Western flavours to stunning effect, delivered in an informal, humorous style.
Food is what Emily loves and she is passionate and driven. She creates dishes that follow season to season. Emily composes her menus daily based on the produce available and at its best. Emily expresses herself through the way she cooks and in her kitchen is where she feels most at home. Emily loves nothing more than delighting others through food, bringing friends and family around a 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 he 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, 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 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. His 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. Tim’s 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.
Founder and Managing Director of "Absolute Taste", Lyndy runs one of the leading catering and event design companies in the UK. After 16 years Absolute Taste is still just as much about the love of great food and using the best, most exciting local produce as it was when it started.
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 inSpainfor over three years, they have now settled inCornwallwith their 3 boys where Nick works as catering development manager for St Austell brewery. His current role includes the food responsibilities for 24 managed sites inCornwall,Devonand 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.
Prior to taking over Tides and The Mariners, Tom worked at The Ritz Hotel in London working his way around the kitchen leaving with the position of Premier Chef de Partie. Prior to The Ritz he completed a three year apprenticeship scheme with the Academy of Culinary Arts under Keith Stanley and Richard Shepard at Langans Coq D’Or. In 2011 Tom won Taste of the West’s South West Chef of the Year, beating three other finalists in a cook off.
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.
With an impressive CV behind him, James Nathan won the BBC's Amateur MasterChef competition in 2008, after throwing in his job as a barrister to pursue his dream profession. Since then he has worked in some of the most famous kitchens in Europe, run by the likes of Michel Roux Jr, Michael Caines, Michel and Sebastian Bras and Rick Stein. James is now Executive Chef at The Green Room restaurant, based at Retallack Resort and Spa near Padstow.
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.
Born in Padstow, Julian Lloyd worked for Rick and Jill for over ten years. He began his career with the company in 1997 as an apprentice commis chef at The Seafood Restaurant. Throughout his career Julian has worked for three of Rick and Jill’s restaurants in Padstow; he became head chef of Rick Stein’s Café in 2002, sous chef at St Petroc’s Bistro in 2005 quickly graduating to head chef in 2006 before returning to The Seafood Restaurant in 2008 as senior sous chef. In August 2009 Julian moved to Mollymook in New South Wales, Australia to oversee the opening of Rick Stein at Bannisters and now back in Cornwall is the Head Chef at the Trevose Golf and Country Club.
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.
Former Michelin-starred chef Paul Ripley first worked for Rick and Jill Stein 20 years ago as head chef of the Seafood Restaurant in Padstow, before leaving to open his own restaurant, Ripley's in St Merryn, where he held a Michelin star from 2003 to 2009. He closed the restaurant in December 2008 and then became chef-proprietor of the St Kew Inn pub in Wadebridge.In early 2011 he returned to work with Rick Stein, becoming head chef at the Seafood Bar in Falmouth Paul is now Head Chef at Outlaw's Fish Kitchen, Nathan Outlaw's most recent restaurant venture located in the idyllic fishing village of Port Isaac.
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.
Will Gould - The Watch House St Mawes
Will Gould spent his early years gaining valuable experience all over the world, developing his skills and learning different styles of cooking global cuisine. In Australia he worked for celebrity chef Bill Granger, followed by a stint in France and the Mediterranean. Returning to London, Will started his career at Absolute Taste where he met Lyndy Redding. After eight fantastic years working with Lyndy as one of the main contributors to the success of the organisation Will took the big decision to set up The Watch House in St Mawes Cornwall. The Watch House restaurant is dedicated to using local and seasonable produce with sustainable seafood.