Antony Worrall Thompson

Antony has opened numerous restaurants during his career and now has two restaurants Windsor Grill and Kew Grill which serve his unique retro grill style cuisine using only the best, locally sourced ingredients. His latest venture is Windsor Larder a food A nd W ine T o Go shop, a small friendly shop where you can buy a variety of foods and other items from a snack to lunch for the office or a complete meal at home

AWT won the prestigious accolade: Meilleur Ouvrier de Grande Bretagne (MOGB) – the chef's Oscar – which is the Academy of Culinary Arts competition; only seven chefs in the UK to have merited the lifelong title so far.

Antony has been on numerous prime-time shows. In 2006 he left BBC, after 14 years, to host the successful Saturday Cooks on ITV1 and latterly Daily Cooks Challenge , along with the seasonal spectacular Christmas Cooks Challenge. He continues to host prime time cookery shows.

Joe Wardell is chef/owner of 2 Fore Street Restaurant in Mousehole, a stylish Harbourside restaurant serving fresh local produce.  Opened in April 2007 Joe has established 2 Fore Street, with numerous National publications and awards, as one of the best in Cornwall.

Fiona Were

Originally from New Zealand, Fiona has been living in Cornwall for nearly 5 years. Her career to date in Cornwall includes being the Executive Head Chef at St Michaels Hotel in Falmouth and also the Training and Development Chef for Fifteen Cornwall during its inaugural year. Fiona has been named as one of the top 10 female chefs in Britain in the Independent on Sunday.

Now at Housel Bay Hotel on the Lizard (the UK's most southerly mainland hotel) where she has been Head Chef for over a year, Fiona and her small team are true advocates of using local, seasonal and wild produce. Menus are constantly changing to utilise the vast array of quality produce that Fiona has access to. Just about everything is homemade on the premises at Housel Bay. Fiona is very particular about using fish from sustainable resources, caught using ethical methods and also using only free range eggs and poultry.

Fiona's approach to food is about flavour; giving classic dishes a modern and international twist.

Jude Kereama

Head Chef/Owner Kota Restaurant, Porthleven

Jude, who ½ Maori, ¼ Chinese, ¼ Malaysian has been a chef for 19 years, running prestigious restaurants both in his native New Zealand and in London, picking up numerous awards along the way. Kota Restaurant with Rooms opened on the harbour in May 2006 and features in all the top guides including The Good Food Guide and The Michelin Guide and was named in The Telegraph (August 09) as one of The Top 50 Summer Restaurants in Britain.

Jude is passionate about food and creates fresh exciting dishes using local organic meat and fish with, not surprisingly, a slight Asian twist.

Sanjay Kumar

The former Chef to the King of Saudi Arabia now finds himself catering for a very different set of customers.

Sanjay Kumar, 32, worked as Chef in Charge to HRH King Fahad at the Al Riyadh Palace for over two years. Now he is control of the kitchen at Falmouth's oldest hotel, the Greenbank and has unveiled his new menu.

Sanjay left the royal kitchen in 2003, to work under world-famous Michelin-starred chef Raymond Blanc at his Le Petit Blanc restaurants in both Oxford and Manchester, and featured in the TV series A Day in the Life of Raymond Blanc. He has also worked at the multiple award-winning Hotel du Vin in Tunbridge Wells.

“I've had some wonderful experiences through cooking,” says Indian-born Sanjay. “It has given me the opportunity to travel the world, meet all kinds of people, and, of course, to discover new flavours, ingredients and techniques.

“Whether you're preparing a royal banquet, or cooking for the maestro, Monsieur Blanc himself, the pressure is always on to deliver really great food. I'm looking forward to maintaining that kind of standard using Cornwall's wonderful local produce.”

True to his word, Sanjay's new summer menu, his first at the Greenbank, is notable for its imaginative use of Cornish ingredients.

“I mainly cook modern English and classical French cuisine, but it was going with my father to traditional river fish markets in India, and the way my mother transformed those local ingredients into wonderful dishes, that fired my imagination and really made me want to be a Chef – and that passion has always remained,” he said.

Sat is becoming increasingly well known for his delicious dishes which are lovingly prepared using the finest local ingredients. Fish is his speciality and his love of food is all too apparent in his well thought out menus.

After 20 years at someone else's stove, owning his own restaurant is a dream come true for chef Sat Bajway. The experience he has garnered from leading kitchens as at the Alverton Manor, HMS Ganges and Kevin Viners' old Pennypots, is now winning lots of local fans to his globally inspired menu, featuring local food with fish at the forefront. The Blue Haze has a small, intimate dining room on the quayside, overlooking the working fishing community of Porthleven.