Great Cornish Food Store Ltd is a company registered in England, No 9997008. VAT registration number 238095786. Registered office: Chapel View Farm, Coombe Lane, Bissoe, Truro, TR4 8RE, United Kingdom.
This legendary chef has been a festival stalwart since its inception. Following his most recent opening in Dubai, we are pleased to welcome Nathan back to open this year’s festival.
Ross has worked as head chef at Halzephron Inn, Kota at Porthleven and last year joined the team at the revamped Mount Haven.
Stephane Delourme, head chef at Rick Stein’s multi-award winning Seafood Restaurant, fresh Cornish fish from a classic French chef.
Head chef at the Penventon Park Hotel, Keith’s menus artfully combine a passion for seasonal ingredients with recipes and flavours from around the world.
Kernow King hosts the Etherington’s Pastys bake off, in the crimping showdown of the year!
Zack heads up the kitchen at The Mariners in Rock, part of Sharps Brewery. Under the direction of Nathan Outlaw, Zack’s food is modern twist on traditional pub food.
TV chef James Strawbridge showcases a range of Trewithen Dairy produce with his three-course Cornish Brunch menu. Join him as he chats to Trewithen Dairy MD Francis Clarke about the journey from field to fork and the importance of working closely with local farmers.
Watch James, the store’s fishmonger, who has a passion for sustainable fish and pick up some top tips from this filleting supremo.
Beer sommelier, Marc Bishop, imparts his brewing knowledge and sample some of St Austell’s newest brews.
Head cheese grader, Mark Pitts-Tucker, shares the secrets of what makes this award winning Cornish favourite a national treasure.
Sam Lyne, Sharp’s beer expert, blind taste tests to scintillate the taste buds.
The first in a series of Attes (a Cornish word meaning a medley of relaxed, easy- going and unhurried) Masterclasses, Kelly’s of Cornwall is partnering with Cornwall Yoga Centre to bring you Ice Cream Yoga. Merging two great Attes Pleasures, yoga and ice cream, this session is not only delicious but also good for you!
Guy Owen recreates his signature style using great local produce, simply prepared from freshly caught and foraged ingredients.
Neil Luke is the Pastry Baker at Baker Tom’s Bread. With over 20 year’s experience in the industry, Neil provides a guide on how to make fresh bread, with the perfect accompaniment from Rodda’s, rich, golden and beautifully marbled farmhouse butter.
The festival’s year round home, here our chefs make the most of local and seasonal harvests and the variety of producers in county.
Head chef Tom Hunter is passionate about The Scarlet and the food that he produces. His demonstrations always surprise and delight, creating beautiful food using the freshest, most interesting seasonal ingredients available in Cornwall.
Nick Hemming has been cooking for over 28 years, with a passion for fresh fish and using only local seasonal ingredients. Nick and his wife have recently taken over The Heron Inn, Malpas after a five year stint as head of food at St. Austell Brewery.
Sean O’Neil, of Good Earth Growers, supplies organic salad and speciality vegetables to shops and some of the finest restaurants in the country. Teaming up with Sean is Dan Cox, formerly of Fera at Claridges, who is developing a restaurant, brewery and organic farm at Crocadon Farm, St. Mellion.
After six years at Harrods, Paul brings his expertise to the Great Cornish Food Store, explaining why local meat is so special.
Spend your morning with the Etherington’s Crimpetts as they show you how to fill, close and crimp a pasty to perfection.
Nick Evans, head chef and lecturer at the school demonstrates confidence boosting seafood skills to help your fish cookery reach new levels.
Explore the wines and ciders of Polgoon with Emma Clunie and find out why this award-winning Orchard and Vineyard is adding to Cornwall’s growing reputation as a leading wine region of Britain.
Sanjay Kumar celebrates local suppliers on his menus and shows you how to make the most of local ingredients.
Hosted by Cornish celebrity chef, James Strawbridge, this is a cookery demo with a difference. Ice cream won’t be the serving you dollop on the side, it will be the key ingredient. Think puddings with Cornish personality…fun, cheeky, creative, but most importantly something you can easily create at home.
Marion Symonds, of Portreath Bakery, pasty pioneer and baker extraordinaire shows how to make cake creations look beautiful on the outside.
Restaurateur Ben is a respected, classically trained chef and a leading figure in Cornwall’s food movement, specialising in fresh Cornish fish from a stones throw across the harbour at Newlyn’s market.
Jack Stein oversees the twelve Rick Stein restaurants, developing and testing new recipes with Cornish seafood at it’s heart.
Nick Hodges, Falmouth native, is currently Executive Chef at the hotel’s award-winning Water’s Edge restaurant and will be cooking a late summer barbecue inspired dish using monkfish.
Chef, cookery school tutor and farmer’s son, George, transforms traditional Cornish recipes into modern masterpieces using classic local ingredients.
Grant Goodson is the senior sous chef at Fifteen and he is passionate about Italian recipes using the best of local ingredients. Elly Owen, Fifteen’s head sommelier will be on the stage to match wines to his dish.
Marion Symonds, of Made Marion, has baked with gluten since she was 14 and is now using her skills to bake gluten free with amazing tasting results.
Paul, Etherington’s butcher, will be demonstrating his butchery skills with Ruby Red beef sourced from the Tregullow herd.
David Goad, owner of Buttermilk, heads up production and new product development. He will be showing you how to make a perfect honeycomb, and cooking up a delicious desert using fudge and other Cornish ingredients.
This is the ultimate Sundae School! Kelly’s of Cornwall is partnering with Prag Na? to run a fun Cornish lesson, fueled by authentic Cornish ice cream. By the end of the session you’ll be ordering two scoops and a flake like a local. Plus, one lucky person will win a three-month supply of Kelly’s.
Beth Russell demonstrates how to make the Cornish Breakfast Martini with Tarquin’s Gin and Sisley’s Marmalade.