Contributors - Dartmouth Food Festival - 2021


Helen Lloyd After working in the NHS as a Public Health Specialist for a number of years, Helen moved to Dartmouth 16 years ago and has been involved in the Food Festival on and off since then. She has recently started blogging (My Delicious Devon) and is often to be found trying out yet another cake recipe in her kitchen.


Will Lyons For more than a decade Will Lyons has written a weekly wine column, first for The Wall Street Journal and now for The Sunday Times. His humorous, informed, down-to-earth writing has been recognized in both the Glenfiddich and Roederer wine writing Awards. He is also Vice President of The Sunday Times Wine Club.


Dr Clare Pettinger Clare is engaged in community research around food poverty and social justice, leading a Plymouth work-package for a national ‘Food System transformation’ project aiming to transform the food system for disadvantaged communities. She is an active member of the Food Plymouth partnership, and leads on the Food Equality aspect of their action plan.


Jim Portus Following a 12-year career that ended as Captain in the Merchant Navy, Jim switched to the fishing industry via a 2-years spell as a Fisheries Inspector in MAFF. He has been the CEO at SWFPO Ltd since 1989, representing fishermen and vessel owners to the highest levels of UK Government and to Commission level in the EU.


Ben Quinn After a career in the industry working with the great the good and the ugly, Ben set up his own catering events business that has now expanded to cafés, consultancy and long table feasting. Next on the horizon for Ben and the team are a series of books aimed at getting everyone cooking good food with good values.


Dave Seear The guys behind Devon Rum Company. Dave Seear started the business in March 2020 after a 30 year career in sales and business consultancy. Giles Gray joined in August 2020 to head up sales following an earlier career in sales and the hospitality sector. Dave and Giles both love Devon, the outdoors and rum; so that’s a great start!


Guy Singh-Watson Guy is an opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades.


Matt Tebbutt Matt completed a traineeship with Marco Pierre White, moved to the kitchens of Chez Bruce, then a stint at Clarke’s. Matt returned to Wales and transformed the former Foxhunter pub at Nantyderry, winning AA Restaurant of the Year for Wales in 2004. He is currently one of the regular hosts of Saturday Kitchen and Food Unwrapped.


Elly Wentworth Runner up of MasterChef The Professionals 2016, Elly has recently joined The Angel in Dartmouth as Head Chef. She’s twice been named South West Young Professional Chef of the Year, also scooping the overall title the second time around.


Colin Wheeler James Colin grew up on the Isle of Coll, Inner Hebrides, surrounded by the finest seasonal ingredients. 30 years as a chef from charter yachts and hotels to leading catering companies. Colin was Executive chef at BRNC and ran the Royal Dart Yacht Club catering. Now co-owner of Ground Up Cookery School on the North edge of Dartmoor with his wife Natasha.


Mark Lobb Mark grew up in Dartmouth & Stoke Fleming & had great teenage years - diving, sailing & shooting - very much an outdoors life. He followed his father into his fish merchant business & after a few years set up on his own. He still sails when he can and says he’s never worked harder than the last year of the pandemic.


Angus Lugsdin 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.).


Orlando Murrin Orlando is a highly experienced food writer and editor, based in Exeter. During a varied career in food, he has been a magazine editor, hotelier and in September published ’Two’s Company’, a book of recipes serving two, for couples, friends and flatmates.


Charlotte Pike She runs pop-up and online cookery classes designed to offer you the skills you need to get cooking fantastic, fresh and frugal food from scratch for you and your family at a fair and accessible price. She introduces participants to fantastic ingredients, and explores the origins of our food, whilst thinking about food sourcing and sustainability in a fun and creative way.


Nina Pullman Nina is editor of Wicked Leeks magazine and a journalist specialising in food sustainability, supply chains and ethical business. She honed her trade at leading trade magazine Fresh Produce Journal and has written for the Guardian, Huffington Post and The Ecologist.


Jamie Rogers He began his career at The Cricket Inn, Beesands. Jamie entered BBC MasterChef reaching the quarter finals and after entering South West Chef of the Year three times, won the Professional Chef category in 2015, also being awarded the title of overall South West Chef of the Year. He opened Twenty Seven by Jamie Rogers, in Kingsbridge in 2018.


Geetie Singh-Watson MBE Geetie led the charge of sustainable hospitality, banning plastic water bottles, packaged bar snacks and air-freighted food back in the 1990s. In 2009, she was awarded an MBE for ‘Services to the Organic Pub Trade’, and has also been named Business Woman of the Year, Asian Woman of Achievement and Entrepreneur of the Year.


Prof Tim Spector A Professor of Genetic Epidemiology at Kings College London. Lead researcher behind the Covid Symptom study app for which he was awarded an OBE. He is also ranked by Google as being in the top 100 most cited scientists in the world and has published four popular books - including Diet Myth and more recently, Spoon-Fed, a Sunday Times bestseller.


Ben Tonks Ben started cooking in Bristol, from there he worked at the Seahorse before several years of cooking in Australia. Moved to London and joined “Sabor”, Nieves Barrigan’s Michelin Starred Mayfair restaurant. Ben re joined Jake at the Seahorse cooking in the Cantina and alongside Jake in the main Kitchen.


Mitzie Wilson She has been writing recipes for the cookery pages of just about every woman’s magazine. Her career highlights include launching BBC Good Food Magazine and editing it for 9 years, and then launching Delicious magazine in 2003 which she edited for 3 years.


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