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Contributors - Dartmouth Food Festival - 2017


Rosemary Barron Rosemary’s professional interest in food and wine took root in San Francisco during a time of extraordinary innovation and creativity in the city’s gastronomic life. She’s written on food, wine and travel and has been published in magazines and newspapers such as Food and Travel, Zester Daily, Bon Appetit and Decanter.


Fiona Beckett An award winning food and wine writer, one of the UK’s leading experts on food and drink matching, wine columnist for The Guardian and author of 23 books on food, wine and beer. She is currently a contributing editor to the wine magazine Decanter and wine writer for Four magazine.


Freddy Bird Executive Head Chef of the award-winning Lido restaurant in Bristol and its sister restaurants The Glassboat & Three Brothers Burgers. He will oversee the menu at the forthcoming Thames Lido due to open in Reading in Autumn 2017. He also appeared on Michel Roux Jr’s show Hidden Restaurants as a co-presenter.


Neil Borthwick Is Head Chef of the Merchants Tavern a neighbourhood inn in the heart of Shoreditch, London. Born in Edinburgh, Neil fell in love with food while washing pots at the age of 14. From this modest start, he has since honed his skills at The Connaught, Michel Bras, Maison Pic and The Square.


Louis Cunningham Hughes Formerly worked for the Government as a policy and communications advisor before giving it up to become a freelance chef, food stylist, blogger on food and wine, emergency presenter and food writer. This is his 6th year working as part of the DFF Team.


Henry Dimbleby Is a British Cookery writer and co-founder of the Leon Restaurants chain. Most recently he co-founded London Union, owners of Feast Street, which turns disused and derelict corners of the capital into buzzing street food night markets.


Romy Gill MBE Romy Gill is the chef-owner at Romy’s Kitchen in Bristol and is the first ever female Indian chef-owner in the UK. Last year she was a judge on the Chef’s table in the Celebrity Masterchef finals and was the resident cook for the Guardian newspaper. She is also a regular contributor to BBC Radio 4 and also writes for various magazines and newspaper.


Olia Hercules Olia was born in Ukraine. She trained at Leiths School of Food and Wine and in 2015 was named the Observer Rising Star. She has just finished her second cookbook, called Kaukasis: a culinary journey through Georgia, Azerbaijan and beyond, which was published this summer.


Shane Holland Is Executive Chairman of Slow Food in the UK, which campaigns for Good, Clean & Fair food all. Shane is also Chairman of Plan Zheroes, the platform which connects surplus food with those in need. He is a well known bon viveur and after dinner speaker, and returns to Dartmouth each year hosting various tasting events.


Tom Hunt Tom Hunt is an award-winning chef, food writer, food waste campaigner, author of The Natural Cook and ambassador for the Soil Association. Tom prioritises people and the environment within his work and believes in a fair global food system where our actions benefit community, biodiversity and wildlife.


Richard Bertinet Breton, Richard Bertinet trained as a baker from the age of 14 and now owns and runs The Bertinet Kitchen cookery school and The Bertinet Bakery. His books: Dough, Crust, Cook & Pastry have won countless awards and his fifth book Patisserie Maison was published last summer.


JP Bidart J.P. trained at the Centre Formation d’Apprentissage at Evry and his first job was as Commis Chef at award-winning Aux Armes de France, in Coreilles. He was awarded two rosettes during his time at Buckland Touts-Saints Country Hotel. J.P. has now put the Millbrook Inn , South Pool on the map.


Ankur Biswas Ankur, previously was Executive Head Chef at The Old Government House and The Farmhouse Hotel and Restaurant, both in Guernsey. He is now Head Chef at the beautiful 17th century award winning Royal Castle Hotel in the centre of Dartmouth.


Jenny Chandler Jenny is passionate about inspiring others to source, prepare & eat great food. She teaches at her own school in Bristol & regularly in Bath and London. The author of two Spanish cookbooks & one called Pulse, she advocates delicious wholefoods integral to the Mediterranean diet.


Mark Diacono At his smallholding, Otter Farm, Mark grows unusual and forgotten food along with the more familiar. As well as maintaining the farm’s orchards, vineyards, forest garden and veg patch, Mark leads the Garden Team at River Cottage and in his spare time writes for newspapers, magazines and has published 7 books.


Nick Evans Whilst studying for a degree in hospitality, he worked a year at a variety of Rick Stein’s businesses, and learnt a great deal about French classical cooking under Stephane Delourme at The Seafood Restaurant. Nick is now Head Chef at St. Petroc’s Bistro and is also a lecturer at the cookery school in Padstow.


Angela Hartnett MBE Angela Hartnett, MBE, is one of the UK’s most loved chefs and restaurateurs, known for her sophisticated yet simple, Italy-inspired cooking. She is Executive Chef and Proprietor of Murano, the Michelin starred restaurant in the heart of Mayfair, London and co-owner of The Merchants Tavern in Shoreditch.


Mark Hix A celebrated chef, restaurateur and food writer, Mark is known for his original take on British gastronomy. He has opened numerous restaurants from his first Hix Oyster & Chop House in 2008 to his most recent Hixster Bankside. He has written a number of cookbooks and writes columns for Esquire and The Independent.


Tim Holt Tim Holt is Oxford born and bred but moved to Spain 27 years ago to work in the Sherry region and has been with Barbadillo for the last six years working on the exports side of the business. Tim lives in the town of Sanlucar de Barrameda and is married to Rocio, who is Spanish, and they have two children.


Peter Grieg After a spell of sheep farming in the Yorkshire Dales, Peter and his wife, Henri, set up Pipers Farm where they exclusively breed and rear native British breeds which are 100% grass fed. Peter travelled to Europe to witness the different butchery methods employed there, returned to the farm and taught himself to butcher.


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