Chefs at Flavour Fest
Throughout the weekend top 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!
Owens Coffee is an independent, award-winning coffee roaster based in Ivybridge, Devon. Our coffee range is 100% organic and FairtQrade since 2010. Our contemporary eco-friendly production facility houses our HQ and training centre. We run coffee training courses for members of the public, and we have a busy shop and takeaway with an outdoor seating area, where customers can buy hot drinks and locally sourced cakes/snacks, our fresh coffee beans (straight from the roastery!), teas, brewing equipment and other coffee-related gifts.
Owens is committed to sustainability and to promoting kindness to the natural world. The health and wellbeing of all those involved in the supply chain (from the farm worker, to those who enjoy drinking our coffee) is our goal.
The Tanner Brothers
The Tanner Brothers Chris and James opened their first restaurant “TANNERS” in July 1999 in Plymouth Devon. TANNERS picked up numerous awards including AA restaurant of the year for England.
In 2006 they opened the “Barbican Kitchen” in the world-famous Plymouth Gin Distillery which they still own and operate today, and this year celebrates 16 years at Plymouth Gin. In 2014 (after 15 successful years) they decided it was time to let go of “TANNERS” and concentrate their time on the Barbican Kitchen and their newly acquired pub, The Kentish Hare in Bidborough, Tunbridge Wells Kent.
The Kentish Hare was awarded best newcomer in 2016 at the Top 50 Gastro Pub Awards UK and proudly sits at number 12 currently in the guide, it was awarded a “Bib Gourmand” from the Michelin guide in 2020, both the Barbican Kitchen and the Kentish Hare were listed in the Michlin Guide for 2022. The brothers now divide their time at both businesses, but Plymouth remains their home!
HonkyTonk Wine Library
Biography to come.
Christopher Sandham & Victoria Whitmarsh
University of Plymouth
The University of Plymouth has 11 food and drink outlets in and around campus, from coffee shops and cafes with artisan bakes, sandwiches and hand-stretched pizzas, Asian inspired cuisine, traditional comfort foods and a cafe with a vegan vegetarian only offer.
Also cater for events, internally and externally with a variety of menus and concepts to choose from.
LittlePod, providers of natural ingredients, offers a range of responsibly sourced products including their 'store cupboard essential' vanilla bean paste in a tube. Join Peter Gorton and the LittlePod team on stage to experience the power of cooking with vanilla and learn the incredible story behind this little orchid flower.
I'm a well-travelled chef and this would be my 3rd appearance at Flavour Fest. I love to cook in front of a crowd!
Courtyard Exeter Sandy Park
Richard a Devonian born and bred, has a passion for local produce and utilising the best of Britain’s seasonal ingredients and can often be seen showcasing the best of the UK’S produce at local and national food festivals throughout the year. Utilising the very best UK ingredients in season is Ricard’s passion along with an emphasis on sustainability and provenance.
He has managed a variety of high-quality culinary operations throughout the UK, from exclusive private clubs to central London hotels, and overseas operations, most recently as Executive Chef of the prestigious Wentworth Club in Surrey, He is a Master Craftsman and Committee member of the Craft Guild of Chefs as well as being a full member of the Institute of Hospitality and a member of The Royal Academy Culinary Arts.
Richard has competed at all levels of competition from winning Young Chef of the South West to being a culinary judge for nearly 25 years culminating in judging the National Chef of the Year, as well as the inter-military competitions
Jake is a talented & hard working young chef. In the last 6 years Jake has risen from chef de partie to head chef under the guidance & mentor of chef patron Dave Jenkins. He heads up a hard-working driven team where together they comprise exciting menus based around local seasonal ingredients
The Early Bird Cafe
The Early Bird Cafe is an award winning breakfast and brunch cafe as well as an artisan bakery. I’ve recently joined the team as head chef having spent the last seven years as head chef for an award-winning boutique hotel and wedding venue in Devon called the Glazebrook House Hotel. I’m looking forward to enhancing the food offer at the Early Bird and to help driving the business expansion forward!
Peter Gorton Chef
Award-winning chef and a Fellow of The Masterchef of Great Britain, a Business Hospitality Chef Consultant and a Director of Food Drink Devon. He is one of Devon’s finest chefs and began his career in the 1980s at the age of 16 and trained at some of the best restaurants in the UK and around the world.
He then became chef/proprietor of the famous Horn of Plenty Country House Hotel and Carved Angel Group gaining many accolades one of which was a Michelin Star.
A well known face in the media Peter is a regular contributor to food magazines and newspapers providing recipe columns. Peter has also made a number of television series and has published three books.
Peter also enjoys a national reputation as a demonstration chef providing private and public cooking demonstrations around the UK and is a popular regular at the South West region's many food and drink events including Plymouth Flavour Fest and Exeter’s Food and Drink Festival.
Peter now runs his successful Hospitality Consulting Business working with hotels, restaurants, cafes, Universities etc around the country and overseas.
Peter loves championing local produce and has a real passion for developing the next generation of chefs.
Supha grew up in southern Thailand where cooking and the ritual around it is the most important part of the day, her passion to cook fresh healthy food has lit up many faces. Her Street Food Emporium opened its doors 6 years ago and has grow a reputation for amazing authentic SE. Asian food, Supha makes her own pastes and sauces some recipes going back two generations in her family, using the fresh ingredients so all her flavours are truly unique . A champion of local seafood offering the best selection in town, a passionate chef cooking from the heart she works tirelessly with a small team to give the city a very special eatery
Jacques Marchal is best known in Plymouth for Chez Nous, the fine-dining restaurant in Frankfort Gate he ran with his wife Suzanne from 1980 to 2003. When they gained a Michelin star in 1987, they were one of only 33 restaurants in the whole of the UK with that prestigious award.
He says there is no secret to his cooking, and and there have never been signature dishes. Jacques goes back to the influences of the kitchen in the family home. "It is about ingredients," he says. "The best quality, as fresh and local as possible. We are lucky here (in the South West) because we have superb fish of course, and fantastic beef and game and the wonderful clotted cream."
After leaving Chez Nous, Jacques was quickly in demand. He was approached by the City Centre Company to help organise a large-scale farmers' market, and Flavour Fest was born. Jacques continues to be involved as the event expanded - Flavour Fest is now one of the biggest and most successful food fairs in the South West.
Jacques now concentrates on his outside catering business, acts as consultant for several food-related businesses, and champions awareness of good nutrition in schools.
Adrian Bartlett from South Devon started fishing in 1986, starting as a deckhand then working his way up to skipper on Crabbing boats or potters based in Kingswear South Devon. Adrian has fished for Edible brown crabs, native lobster and other shellfish all around the UK coast but mainly built his crabbing career in the English Channel in the tidal waters North of Alderney (Channel Islands) on various boats and for various owners. After working in the industry for 28 years and being passionate about the UK Seafish Industry, an opportunity arose where he could share his knowledge and passion with the UK public and chefs to show how good UK Shellfish is to eat and how easy it is to pick a crab without fear, so Crabstock® was born!
We are the best college for catering in the south west. When you study with us, you not only work with our award-winning team, but you also get real-life experience by learning in our incredible industry-standard kitchens.
We are one of only two colleges nationally to win three People 1st Centres of Excellence Awards and our Cloisters training restaurant at our St Austell campus, has been awarded the Highly Commended AA College Rosettes.
Our modern kitchen facilities, professional catering tutors, and strong links with local producers make the perfect recipe that will enable any budding chef to have the best possible start to an exciting career in the kitchen.
The Fig Tree @ 36
We are an independent multi award-winning bistro in Stonehouse, serving locally sourced produce with a daily changing menu. We also host our 'trust the chef' nights, a twice-weekly popular event when we serve you a secret menu!! We have been open for almost 5 yrs now, in which time we have achieved AA rosette status, Michelin plate accreditation, taste of the west gold's, food and drink Devon best restaurant and golds, a listing in the prestigious trenchermans restaurant guide, best Sunday lunch and best restaurant Plymouth awards. We live and breathe hospitality and are so proud to be a part of Plymouth's vibrant restaurant community.
There’s not much Dan doesn’t know about fish, from catching them to cooking them. Local fsherman, a Clovelly lifeboat crew member, and unapologetically fanatical about fish and fishing, Dan conducts his own one-man crusade for the North Devon fishing industry. He’s committed to sourcing and selling the freshest local fish of the fnest quality, straight off our local boats.
City College Plymouth
Biography to come.
We are a relatively new venture joining the Barbican with a fresh, creative take on seafood.
Incorporating a fresh fish counter and cookery school we give our customers the skills and ingredients to create quality seafood dishes at home. Or join us to enjoy the friendly, relaxed atmosphere whilst receiving delicious food.
I am the head chef for the catch bringing of 20 years of seafood cookery experience.
The Hook & Line
I have been working in the industry for 4 years, starting my career and training at Jamie Oliver’s Fifteen, located at Watergate Bay. I’ve worked through the ranks to my current position of Sous Chef at the Hook & Line, Plymouth.
Working in an independent restaurant allows me the opportunity to be heavily involved with every aspect of the kitchen, including menu design, creating our daily specials and aiding the restaurant to achieving an EHO rating of 5 in its first year.
I am passionate about fresh seafood and what better place to showcase what our local waters have to offer than the Hook & Line.
Biography to come.
St Elizabeth's House Hotel
Biography to come.