Jake Bridgwood Jake was the first employee at the Seahorse and has been there for 13 years working his way to head chef. He learnt his skills directly working with Mitch and Mat and continues their work today in upholding the standards in what has now become an institution in the dining world. The Seahorse was recognised in the top 100 for the 11th year at number 52.


Mary Cadogan Mary Cadogan’s career spans decades most notably as Food Director of BBC Good Food magazine for 12 years. She moved to France, continued her writing and editing career and opened a bespoke cookery school with her husband Mick. Mary now lives in Somerset where she cooks regular pop up suppers, runs the village market and makes seasonal preserves.


Gina Carter Gina is the fabulous compare of our Chef Demo tent and has been living in the South Hams for nearly 25 years following an eclectic career in the music business working in recording studios and record companies. She now spends her days selling superb tailor made safari and beach holidays to Eastern and Southern Africa with Safari & Beach Travel in Kingsbridge.


Malcolm Church Landlord of the award-winning Bear & Blacksmith in Chillington, Malcolm has been cheffing on and off for 20 years. He rears his own lamb and pork on his farm which is then put through their own butchery. Providing local produce through his pub is his passion, and loves cooking with everything he has around him on offer.


Lucas Daglish Lucas moved into food buying after working in kitchens for 16 years. He holds a master’s degree in Food Policy from City University of London. Currently working for Whitbread as Group Food and Beverage Policy Manager. He is responsible for multi species Animal Welfare policy creation and implementation across the group including approval of wild caught and farmed seafood.


James Davidson James has been a development chef for Gousto, and cheffing since 2002 when he started a “Conran Apprenticeship “. He has worked in all levels of kitchens up to two Michelin stars, been a runner up in the Savoy Young Chef of the Year 2009, and takes an active role in Food hubs helping provide 300k hot meals during the pandemic. Also passionate about sustainable food culture.


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.


Peter Gorton Peter Gorton is a Fellow of The Masterchef of Great Britain and a Business Chef Consultant and a Director of Food Drink Devon. He is one of Devon’s finest chefs and began his career in the 1980’s at the age of 16 and trained at some of the best restaurants in the UK and around the world. Peter now runs his successful Hospitality Consulting Business.


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 International Area Sales Director of premium Sherry producer Bodegas Barbadillo in Sanlucar de Barrameda, Spain. Tim joined Barbadillo in 2011 with whom he has been developing the Asia Pacific region, the UK and other countries. He has also been closely involved in the development of the Barbadillo Sherry range. He is also both a keen sailor and surfer.


Harrison Brockington Gather started as a fine dining experience which toured South Devon before realising his dream of opening his own restaurant in Totnes in 2019. Harrison utilises foraged wild produce and fresh locally sourced ingredients from Devon. Gather has won a Michelin Plate, AA Rosette and Food and Drink gold awards. Harrison appeared in Masterchef The Professionals in 2020.


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.


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.


James Crowden James grew up in South Devon where there was plenty of farmhouse cider. After a spell in the deserts of Iran, the Afghan Hindu Kush and the Himalayas he became rather thirsty and returned home and made cider in Somerset, just as the Somerset Cider Brandy Company started business. He first went to school in Dartmouth and has written three books on cider.


Craig Davidson Always fond of good food and wine, an enthusiastic domestic cook. Craig has since retiring to Dartmouth become a lobster fisherman, sourdough bread maker and dedicated seasonal eater. He is also interested in how food is produced and has become aware of the ecologically poor record of modern farming and the food industry.


Howard Davies Angus Lugsdin and Howard Davis met while teaching sailing as teenagers at the Island Cruising Club in Salcombe. After life tugging them into the real world for several years they both found themselves back in Devon, where they co- founded of Salcombe Distilling Company (SDCo.).


Joanna Gaukroger An experienced and enthusiastic home cook - regularly seen turning out roast dinners for clients of Dartmouth Caring.


Ash Hamilton Chef Ash Hamilton and his team have brought original concepts to Brixham including modern brunch and lunch, supper clubs and their famous #donutporn. Now a Devon staple, The Curious Kitchen (‘TCK’) has won multiple awards including the ‘Cooking with Ash’ online series where he teaches how to take a £25 budget and feed a family of 4 for 5 days.


Shane Holland Shane is Ambassador for Venner, a charity which seeks to improve the diet and life chances of the poorest in society, a trustee of London’s iconic Borough Market, and a trustee at United St Saviours, a charity which runs best in class Almshouses and gives grants to the community of more than £1 Million a year.


Charlie Jarvis After studying agriculture at Harper Adams University, Charlie has returned to the family’s mixed arable & sheep farm. Charlie is keen to push the family business forward but like most farm businesses they are preparing for post- Brexit & post-covid changes in markets and government policy with no set direction for what the future looks like.


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