Demo Kitchen

This is what took place in the demo kitchen in February 2014.

Ladies and Gentlemen, take your seats…

  • The Intoto demonstration kitchen is your opportunity to see leading chefs showing off their skills and sharing their latest ideas. It also features top industry experts passing on their experience and insights. It’s a rare opportunity to watch, hear, meet and chat to people who really know their stuff – add value to your business by taking full advantage of their expertise and knowledge.
  • Exeter College Watch the student chefs from Exeter College showing off their skills, with a timetable that provides something for every taste. View the timetable.
  • South West Chef of the Year Hailed as the most prestigious foodservice event of the year, this competition is a chance for individuals, young chefs as well as professionals working in the region, to enter a competition to find the very best in the South West region. Chef Simon Hulstone, of the Elephant Restaurant, Torquay will be launching the 2014 competition at the show, and the winner of the 2013 competition, Nathan Cornwell, of Lucknam Park, Bath will demonstrate his winning dish.


11.00am Nathan Cornwell, Chef de Partie at Lucknam Park, Bath
SW Chef of the year 2013. Compered by Simon Hulstone of The Elephant, Torquay Nathan will demonstrate two of his winning dishes:

  • Pan fried hake, scallop and fennel mousse, Fowey mussels, mussel nage.
  • Roast loin of venison, squash purée, savoy greens, red wine shallots, blackberries and girolles.
12.00pm Steve Shore – A David & Co Ltd.
Stand D14. Steve Shore has spent 30 years in the kitchens of some of the finest country house hotels in the region. He has a superb record during this time, including gaining a Michelin star, which he held for 6 years. He has now brought his wealth of knowledge and expertise to A. David & Co. as their fresh fine produce specialist sourcing and supplying our customers with the very best produce. Steve will be demonstrating how to add value to every day ingredients to help increase your bottom line.
1.00pm Brett Sutton A regular judge for the Great taste awards, the world cheese awards and the taste of the west awards. Brett Sutton is the chef and owner of The White Post, Rimpton in Dorset/Somerset
2.00pm Michelle Gillot – Demonstration Chef for SOSA Gastronomic Ingredients Also, see her on Forest Produce Stand D15. Michelle will be showcasing some of the modernist molecular gastronomy techniques now readily available for all chefs. Her demos will include spherification and foams.
3.00pm Bruce Cole – The Moorland Garden Hotel. Winners of Taste of the West best restaurant 2013. Showcasing a range of delicious produce from some of the best South West producers and suppliers with some very special dishes.

11.00am Anton Piotrowski of The Treby Arms 2012 Masterchef the Professionals Champion
12.00pm Richard Hunt – Proprietor at Devon Scone Company Group development Chef at The Lifestyle Group.

Richard will be preparing West Country fish in rich saffron and cider broth
Roasted rump of lamb, butternut squash puree, wild mushrooms, kale, potato confit, salted hazelnut brittle, and a red wine jus.


1.00pm Robin Rea – Chef and Charcuterer Robin Rea is a chef committed to local sourcing and organic produce.  Robin will explain his approach to utilising the less used cuts of the pig; trotters, heart and brain to name a few. It might get a bit bloody too in the true nose to tail fashion!
2.00pm Matthew Budden – Head Chef at Bournemouth Highcliff Marriott Hotel Member of the Masterchefs of Great Britain and passionate about sustainability and local sourcing.
3.00pm James Strawbridge –  TV cook & founder of the Posh Pasty Company /
Recently James has presented two popular series of The Hungry Sailors: ITV1(2012 & 2013).  James has also co-written a series of books on artisan crafts, preserving food and traditional skills: Made at Home (Octopus, May 2012).  In 2013 James founded the Posh Pasty Company with his wife Holly and business partner Tom Larkin, producing gourmet pasties using the finest Cornish ingredients.