Programme for 2017:
|Wednesday 8th February|
Exeter College – Harrison Brockington
South West Student/Apprentice Chef of the Year 2016, Apprentice Chef, Dart Marina Hotel, Dartmouth and Exeter College.
South West Young Professional Chef of the Year 2016, Chef de Tournant (Senior Chef de Partie) at the Idle Rocks, St Mawes.
Brett Sutton – The White Post
Brett Sutton, Chef Proprietor of The White Post, which is Michelin recommended and listed in the top 50 gastropubs in the UK. The multi Taste of the West gold award winning restaurant enjoys far reaching views across beautiful Dorset and Somerset countryside, which are the source for their fantastic ingredients.
Jim Fisher – Exeter Cookery School
In 2000, Jim and Lucy Fisher and their then eight year old daughter, Jenny, moved to the Dordogne, SW France, to set up a cookery school. Despite the locals’ bemusement at the idea of an Englishman teaching anyone to cook, CookinFrance became a huge success taking students from all over the world – including France!
Sixteen years later, Jim and Lucy are back in the UK, offering cooking lessons in Devon at Exeter Cookery School.
LWC – Cocktail Competition
Featuring Old J Rum and Tiki Fire 151 with ingredients chosen by the competitors.
Come and see top mixologists compete to create the best cocktail.
|Thursday 9th February|
South West Chef of the Year 2016 and South West Professional Chef of the Year 2016
Head Chef, Saunton Sands Hotel, Saunton, Devon
Richard Hunt of the Devon Scone Company
Richard is a professional hospitality consultant, and shares his knowledge and expertise with fledgling and experienced chefs, and restaurant owners. Richard Hunt conducts Food development for local companies as well as training and food innovation for various hospitality businesses as well as creating hand made Devon scones and preserves perfect for the quintessential cream tea.
Rusty Pig in Ottery St Mary was opened in 2011 by Robin Rea, who began his career in Italian restaurants in Melbourne, Australia, and later became a senior chef at Hugh Fearnley-Whittingstall ‘s River Cottage in Axminster.
Robin and his team are experts in all things pig including traditional methods of curing and air-drying, their own continental-style sausages, cured bacons, hams and terrines using only the freshest, locally-sourced ingredients.
Anglo Indian Chef – Ken Mathers
See Ken produce authentic Indian Curries in just a few minutes! 18 varieties of gourmet quality, award-winning, authentic, Indian restaurant style curry products.
Ideal for hospitality businesses, pubs and retailers or anyone who want to produce quality curries quickly and easily.
The demonstration kitchen was brought to the show by In-toto Kitchens of Exeter.