Take time out to see a variety of inspiring chefs and passionate artisans and hear about 2020 trends for food and drink in the South West.
See South West Chef of the Year winners, find out about products’ back stories from the producers who made them, and see them feature in dishes created by Exeter Cookery School. Get Ginspired by distributor LWC, and Salcombe Distilling Company, who will showcase exciting cocktails for you to try and meet students from Exeter College, who will be supporting the demos – they could be your future employees.
This was the program at this year’s show – check back in Winter 2019 to see who will be joining us in 2020.
Wednesday 6th February
South West Student/Apprentice Chef of the Year – Devon & Exeter College and The Swan, Bampton
Cornish hake, celeriac and apple with a Somerset cider sauce.
Sophie is currently studying for a Level 3 Apprenticeship at Exeter College and working at The Swan at Bampton, Devon, where she has been working for two and a half years. She previously studied for Levels 1 and 2 Professional Cookery at Bridgwater and Taunton College. She has always thoroughly enjoyed cooking and aims to continue to develop her skills further. In the future, she would like to own her own restaurant focusing on local and seasonal food.
Looking for Ginspiration?
There are more than 300 gin distilleries in Britain – more than double the number five years ago and a total of 47m bottles, worth £1.2bn, were served up in 2017. There is no sign of the trend slowing and drinks distributors LWC will showcase some very special examples.
LWC Brand Activation Manager
Simon of LWC will be showing off the new Agnes Arber Rhubarb Gin, and Empress 1908 Gin, in three stunning cocktails:
- LWC Empress 1908 Gin Cocktail: The Empress of Aviation
- Agnes Arber Gin Cocktail: The Botanists Balloon
- Agnes Arber Rhubarb Gin Cocktail: Negroni Rabarbaro
Salcombe Distilling Company
Tom will be discussing Salcombe’s multi-international award winning ‘Start Point’ Gin and showcasing their ‘St Clair’ cocktail, as well as the history of Salcombe Distilling Co.
Gercelynn Mae Dionio
South West Young Professional Chef of the Year – demi chef de partie, Lucknam Park Hotel & Spa, Bath
Gercelynn Mae will be cooking an apple frangipane – her award winning dessert from the final of South West Chef of the Year. Mae studied for Level 1 and 2 Professional Cookery at Exeter College. During her time there, she won the Ray Kenny Bursary Award, the prize for which was work experience at Lucknam Park. Whilst there she was offered a job and has been working at Lucknam Park for three and a half years, since leaving college, initially as a commis chef but now in the position of demi chef de partie. In addition to her success in the South West Chef of the Year competition, Mae also won a Royal Academy of Culinary Arts Annual Award of Excellence in 2018. Mae always had an interest in cooking from an early age. She thoroughly enjoys her work and the fact that she is always learning. Her long-term ambition is to follow in the footsteps of her mentor, Hywel Jones, and become a head chef in a Michelin-starred kitchen and pass on what she has learned to the next generation.
Overall South West Chef of the Year and South West Professional Chef of the Year – sous chef, The Idle Rocks, St Mawes, Cornwall.
Duck with blackberry, celeriac and endive and John Dory, Jerusalem artichoke, jasmine and sorrel.
Tim chose cooking as a career because of his love of eating and he knew he wanted to be a chef from a young age! He began his career at Cornwall College St Austell where he studied for two years for a VRQ. Whilst at college, Tim enjoyed a number of stages at various restaurants, including one at Rick Stein’s Seafood Restaurant in Padstow working with head chef, Stephane Delourme, who has been a significant mentor for Tim and who offered him a permanent position as a commis chef. After a year, Tim decided to move to London to work for Marcus Wareing and was a part of the opening team at his restaurant, The Gilbert Scott, in the St Pancras Renaissance Hotel. He then took a position with Michel Roux Junior at the 2 Michelin starred Le Gavroche. After working in London for 2 years, Tim came back to Cornwall to take on stages at St Moritz with Jamie Porter, Paul Ainsworth at Number 6 and Chris Eden at the Driftwood. In July 2014 Tim took a break from the kitchen before going back to the Seafood Restaurant in January 2016. In January 2017, Tim took on the position of Senior Chef de Partie, working with Guy Owen, at The Idle Rocks in St Mawes, Cornwall, where he was promoted to Sous Chef at the beginning of 2018.
Thursday 7th February
Cornish Sea Salt Showcase.
Cornish Sea Salt’s development chef, and Salt Sommelier James Strawbridge, will showcase Cornish Sea Salt in a selection of tasters, featuring the finest produce from the South West.
South West Producer Product Showcase
compèred by Jim Fisher from Exeter Cooker School.
FROM 12.00PM THURSDAY
Head Tutor/Co-owner at the award-winning Exeter Cookery School
Jim will be shining a light on some of the South West’s incredible producers exhibiting at the show. This is a great way to find out more about producers’ backs stories and see & taste their produce.With a passion for flavour and South West produce, Jim, with his wife and business partner, Lucy, decided that Exeter was the ideal location in which to set up their latest foodie venture. Following on from the couple’s successful Dordogne-based cookery school, Jim and Lucy are inspiring keen cooks from all over the South West and beyond to improve their cooking skills and enhance the flavour of their food. Based on the Quayside, one of the most picturesque parts of the lovely city of Exeter, Exeter Cookery School offers a wide selection of cookery courses and experiences that enable you to cook the way you’ve always dreamed. From basic knife skills to advanced patisserie, and from bread making to cake baking, there is a course for every skill level and taste. Exeter Cookery School is also inspiring the next generation of foodies on their range of children’s cookery courses, offering fun and engaging cookery classes for children aged 9 and above.
Jim will be on stage with the following:
Chunk of Devon
Living the Pie Life – How is your pasty crimping?
Simon of pie and pasty producer Chunk of Devon will be joining Jim on stage to host a ‘Pasty crimping competition’ – everyone can take away their own creation, and one lucky winner will receive a box of pies & pasties.
Jon Thorner’s/Hunts Foodservice
Think you got what it takes to make an award winning sausage? Sam King of award winning butchers
Jon Thorner’s will be demonstrating the art of sausage making, using English Pork and a secret recipe created by Jon Thorner himself back in the 1970s. The freshly made sausages will then be
taken into the hands of Jim Fisher of Exeter Cookery School and used for a fantastic, seasonal recipe.
Bell and Loxton
Rapeseed oil – versatile and delicious
Bell and Loxton are award-winning producers of cold pressed rapeseed oil, grown, pressed and bottled on the family farm with full traceability. With half the saturated fat of olive oil, naturally rich in omega 3 and a good source of Vitamin E, it’s a healthy alternative to other culinary oils.
The provenance of Devon cream teas, featuring Langage Farm clotted cream
Langage Farm are famous for their amazing ice creams – all 40 flavours! They also produce over 100 luscious products from clotted cream to yogurts.