Richard Bertinet Originally trained as a baker in Brittany, Richard has 20 years experience in the kitchen, baking, consulting and teaching. Richard moved to Bath in 2005 to open The Bertinet Kitchen cookery school. Richard was BBC Food Champion of the Year 2010. His bakery supplies its own 2 shops with wholesale customers inc. Waitrose and Pret a Manger.


Ankur Biswas Ankur was Executive Head Chef at Old Government House, Guernsey and Red Carnation Hotels and The Farmhouse Hotel and Restaurant, Guernsey and also Head Chef at the Royal Castle Hotel, Dartmouth. He now runs a family business and he prepares Namoh Curry Sauce with local and imported ingredients.


Prof Martin Caraher Prof Martin Caraher has worked on food in various guises for over 40 years. The last 20 years have been focussed on food poverty and inequity in the food system. Since 2007 his research has shown how this has been getting ‘worse’ for many in our society. He often finds his work is used by others as a justification to teach those in food poverty.


Oliver Cowmeadow BSc, PGCE, MRSS, MC Oliver began studying Oriental medicine, shiatsu massage therapy, and the macrobiotic approach to health and wellbeing at the age of 24 back in 1980. Oliver now runs a healthy eating plant based cookery school near Harbertonford in south Devon, and a range of courses enabling people to prevent many illnesses.


Lucy Davies Lucy is a naturopathic nutritionist and her passion is making healthy food & drink taste great. She’ll be making kombucha, plus turmeric/ ginger beer - all of which are bursting with probiotic gut-loving goodness.


JP Bidart J.P. trained at the Centre Formation d’Apprentissage and his first job was as Commis Chef at award-winning Aux Armes de France, in Coreilles. He was awarded two rosettes at Buckland Touts-Saints Hotel and helped put the Millbrook Inn on the map. He now runs his own business “Le Guest Chef”.


Neil Borthwick Head Chef of the Merchants Tavern, a neighbourhood tavern in the heart of Shoreditch, London. Neil fell in love with food while up to his elbows in soap suds – washing pots at the age of 14. From this modest start, he has worked at The Connaught, Michel Bras, Maison Pic and The Square, amongst others. He won the Nestle Toque D’Or in 2000.


Jenny Chandler Teacher, cook book author and consultant with experience and knowledge that has been gleaned over years of eating, researching, travelling and working as a cook. Jenny also maintains a blog, “I’ve Mostly Been Eating”, for those of us who just can’t get enough of her recipes and kitchen insights.


Craig Davidson After doing an eco warrior session last year (plastic) Craig wanted to create a progressive EYW programme for 2019. He has become a lobster fisherman, a sourdough bread baker and a slow food enthusiast. He is interested in the way food is produced and sold and how we will feed ourselves in the future. A big question in 21st Century.


Henry Dimbleby Co-founded the Leon restaurant chain, before going on to become Director of London Union. He was a co-founder of the Sustainable Restaurant Association and co-authored The School Food Plan (2013). He was appointed lead non-executive board member of the Department for Environment, Food and Rural Affairs in March 2018.


Nick Evans Whilst studying for a degree in hospitality, he worked a year at a variety of Rick Stein’s businesses. Nick returned as Chef de Partie in 2007 after 6 years he became Senior Sous Chef, before joining the team at St Petroc’s Bistro in 2014 as Head Chef. In 2016, Nick took on his current role, becoming Head Chef Lecturer at Rick Stein’s Cookery School.


Romy Gill MBE Chef , food writer , author and presenter .. who ran Romy’s Kitchen for 6 years and .She writes for various publications and is a regular on TV and was awarded an MBE for her work in the hospitality industry in 2016.


Angela Hartnett MBE After starting out in the kitchens at Aubergine, Zafferano, L’Oranger and Petrus, Angela became head chef at Petrus within seven short months, helping the restaurant to achieve a Michelin star. She went on to launch Amaryllis in Scotland; Verre in Dubai; Menu and The Grill Room at The Connaught, with Gordon Ramsay.


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.


Christine Jensen Christine Jensen is a pastry chef, award winning cake designer and sugar craft artist. She owns and runs a cake studio in the coastal Cornish town of Penzance, with her husband Phil. As a haven for food lovers, artists and sculptors, the town is the perfect base for their creativity, a place of light, beauty and inspiration.


Kris Gibbon Walsh FareShare is a UK wide surplus food redistribution charity, Kris looks after their partners and customers. Kris is also the chair and co-founder of the Affordable Health Initiative, a global charity that coordinates practices to reduce the burden of disease. Before working for FareShare he coordinated research for the French Navy.


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.


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.


Tom Hunt An eco-chef and food-sustainability writer, who is often noted for his zero waste, climate-friendly cuisine. Hunt communicates his work as a Guardian columnist, cookbook author and sustainable food expert and his restaurant Poco in Bristol – awarded the most sustainable restaurant in the U.K. in both 2016 and 2018 – and works as a consultant.


Holly Jones Award winning chef and co-owner of Manna from Devon Cookery School with husband, David, trained at Leith’s School of Food & Wine. She is immensely knowledgeable and passionate about local food and enjoys nothing more than sharing that passion with other people.


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