Chefs at Flavour Fest

Throughout the weekend celebrity chefs stand shoulder to shoulder with the best of regional culinary talent on the stage of Flavour Fest's Cookery Theatre with a full programme of demonstrations over the three day festival.

We will regularly be updating this page with confirmed chefs, so do please come back and check!

Nadiya will be the star of the show on Saturday 1 June, making two appearances in the Cookery Theatre and demonstrating some delicious cooking.  


Since winning the Great British Bake Off, Nadiya has presented a plethora of programmes for BBC including The Chronicles of Nadiya, Nadiya's Asian Odyssey, Nadiya’s British Food Adventure and Nadiya’s Family Favourites. Her cookery books and books for children have reached bestseller status and she regularly writes for media including The Times and has featured in the BBC’s 100 Most Influential Women list. 

Nadiya Hussain

Steven Carter-Bailey will be giving a demonstration on Sunday 2 June.


He was the runner-up in the eighth series of the Great British Bake Off, going on to win The Great New Year Bake Off in 2019. Since his time on the show, he has travelled around the UK appearing at food festivals and acting as a roving food reporter for ITV London News, as well as teaching classes at Leith’s School of Food and Wine.

Steven Carter-Bailey

Ben Palmer holds an array of awards and years of experience in the kitchen, as well as being the owner and head chef of The Greedy Goose, situated within the oldest building in Plymouth. He obtained 2 AA rosettes in the first five weeks of opening, and was the winner of Best Fine Dining restaurant in Plymouth within the first year. 

The local, 31 year old Masterchef the Professionals 2011 quarterfinalist, is also Chef Patron of the award winning Glazebrook House Hotel in South Brent.


His food style is modern British with a passion for keeping it local and big on flavour.

Ben Palmer

Since the inception of their first establishment the Tanner brothers have continued their success as stars on the small screen when they broadened their talents to film their own 15 part TV series The Tanner Brothers. They’re creators of inspiring cook books: For Chocolate Lovers, Ice Cream (Small Book of Good Taste), Take Five Ingredients.


Chris with his brother James operates the Barbican Kitchen on Southside Street and also a gourmet pub, The Kentish Hare, Royal Tunbridge Wells.

Chris & James Tanner

Consultant and celebrity chef Peter Gorton, a Masterchef of Great Britain and is one of the best-known chefs in the south west of England. 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.


Peter has many years of Michelin Star experience and provides consultancy services to hotels and restaurants. He also runs a very successful outside catering business.

Peter Gorton

‘Ted’ is the Executive Chef at Crowne Plaza Plymouth and enjoying the views from the Marco Pierre White restaurant! 


Ted has previously worked for the Royal Crescent Hotel in Bath and the Manor House in Castle Combe. For the last 9 years, he has been working at Buckland Tout-Saints in Goveton as Head Chef gaining 2 rosettes. 


Ted’s passion is cooking, but his aspiration is to pass his knowledge on to his staff, training them and enthusing them into this industry.

Edward Ruewell

Cornwall College Saltash’s Hospitality & Catering Department managed by Chris Penk. We have been awarded 3 Centres of Excellence, Gold Accreditation and an AA Highly Recommended College Rosette, making us one of the best catering colleges in the South West.


We are delighted with the recent investment that has been made into our campus with the development of Dynnargh restaurant, adding fantastic opportunities for those learners wishing to achieve internationally recognised qualifications in the Hospitality and Professional Cookery industry.

Chris Penk & Lesley Retallack

Opened in the summer of 2016, Exeter Cookery School opened its doors to foodies of all ages, tastes and abilities. On the menu is a range of dishes from across the world, from pasta making to bread baking and from cheese making to authentic Indian curry courses, allowing you to cherrypick the course that suits you.

Uniquely, each cookery course is packed with cheffy tips, tricks and techniques, honed in busy restaurant kitchens, but adapted to use in your home and designed  to make cooking for family and friends easy and stress-free.

Exeter Cookery School

Richard is a Plymouth born chef, he studied through a work based apprenticeship at St. Mellion Golf and country club. After a brief spell working in local restaurants he joined the Royal Fleet auxiliary in 2003. After 11 years he left the service as a leading chef and took up the role of head chef in his home village of Buckland Monachorum’s Drake Manor Inn.


He joined the Treasury in 2015 as head chef to a kitchen team of five, and created a new modern British/European menu which has proven very popular.

Richard Pearce