| What's cooking in the Main Marquee! |
Antony Worrall Thompson-1.JPG) Will be demonstrating to a packed marquee together with Jude Kereama from Porthleven's very own Kota Kai. He will also be signing his new book, entitled: "The Essential Low Fat Cookbook". One of Antony's many other interests is his passion for organic farming, growing many herbs and vegetables for his restaurants and he has created his own range of food and non-food products. Should you wish to sample some of Antony's delicious dishes, he currently has three restaurants; Kew Grill and Windsor Grill, serving his unique retro grill style cuisine using only the best, locally sourced ingredients and The Greyhound where he can normally be found. His latest venture is Windsor Larder, a Food And Wine To 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. Jude Kereama (Kota,and Kota Kai, Porthleven)  Always a hit with festival audiences, Jude is one of Cornwall's most eclectic chefs, combining influences from his New Zealand roots with the freshest local produce to produce some amazing dishes. Porthleven is fast becoming one of Cornwall's hottest food spots and Jude, with his wife Jane at Kota, and Kota Kai have been a driving force behind that. Link to: Kota Nigel Tabb (Tabbs, Truro)  Having worked in the gruelling kitchens of central London for a number of years (Nigel worked with Richard Shepherd at Langan's Brasserie and Melanie as Catering manager at Harrods), when the opportunity came to decamp to sunnier climes, they made their move to Portreath. In 1991 the idea of Tabb's was born. The original 30-cover restaurant was situated in the seaside village of Portreath on the North coast of Cornwall. A challenging move as the county had precious little in the way of gastronomy at that time. However word quickly spread and the business thrived for 15 years. During this time Nigel developed his skills as a Chocolatier becoming renowned for his petit fours which led to him embarking on a tour of Cornwall with demonstrations, telling "The Story of Chocolate." http://www.tabbs.co.uk/ Bruce Rennie (Gurnard's Head, Zennor, and The Old Coastguard Hotel, Mousehole) 
Bruce Rennie is Scottish and was one time head chef at Michelin-starred Restaurant Martin Wishart in Edinburghsince 2002, where he regularly demonstrated his skills in the kitchen by teaching his culinary art to small groups of would-be cooks. During his lessons, Rennie expertly demonstrated how to prepare his dishes, he imparted a multitude of practical tips and explained how things work in the kitchen of a top restaurant. Previously he was Head Chef under Robbie Miller at Shanks in Belfast. Bruce has been Head Chef at the Gurnard's Head, near Zennor, Cornwall, since the spring of 2010. He won the coveted Cornwall Healthier Eating and Food Safety gold award, in recognition of his commitment to healthy menu options. He is devoted to local sourcing for healthy dishes and has encouraged his team to be the same. www.gurnardshead.co.uk Stew Eddy (Victoria Inn, Perranuthnoe)  Stew of The Victoria Inn is celebrating, after receiving a Silver Award at the South West Excellence awards. Stewart, originally from Marazion, Cornwall, is the head chef and proprietor of the Victoria Inn, Perrenuthnoe. He trained with Michael Caines and Raymond Blanc,and briefly took part in Raymond Blanc’s BBC 1 programme, The Restaurant. As a Head Chef at Hunstrete House in Bath, Stewart was awarded his first Michelin star and 3 AA Rosettes. More recently he was the Head Chef of the 3 AA Rosette Tean Restaurant on St. Martin’s in the Isles of Scilly. Stewart and his team have received a variety of awards in the Cornwall Tourism Awards, the South West Tourism Awards and the Taste of the West Awards. Stewart is also a contributor to BBC Radio Cornwall, providing recipes for their listeners and a regular at the Cornwall Food and Drink Festivals. A Cornishman born and bred! Stewart's philosophy is simple – buy quality ingredients and cook them in a way that allows them to shine. http://www.victoriainn-penzance.co.uk/ Olly Jackson (New Yard,Trelowarren)  Olly Jackson is well known for sourcing only the finest local, seasonal ingredients and produce, thus supporting our local agricultural economy, minimizing air miles and ensuring absolute freshness. Game, eggs and herbs, from the Trelowarren Estate and bread and chutneys are freshly made under his supervision. http://www.trelowarren.co.uk/ Chris Brooks (Seadrift Cafe, Porthleven).  Chris has taken Porthleven by storm with his incredible meals in the Seadrift Kitchen Cafe in Porthleven. He is a chef who conjures up magical dishes not only of fresh fish locally sourced on a daily basis, but his meat dishes are enhanced with the most exquisite sauces. Chris worked in kitchens all his life; starting right at the bottom and working and learning his way to where he is now. Previously, he has been established at: Bishopstrow House Hotel - Wiltshire, Hotel du Vin - Winchester, Grapevine Hotel - Stow on Wold, also spending time in Melbourne, Australia. Upon returning to England, he met Carla and opened up the Wiltshire Yeoman - Wiltshire, which he ran very successfully for 4 years until deciding to head south to open up a run-down building on Porthleven's Fore Street, with the challenge of starting something from scratch – and this quiet life has become very busy but exciting! Chris has not worked with the famous, just pure determination and flare in the kitchen has got him where he is today. http://www.seadriftporthleven.co.uk/ More details of the chefs will appear later!
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The objectives of the food festival are to:
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Nicky Adair - Chairman
Ruth Powell - Secretary Lucy Page - Festival Co-ordinator David Turnbull - Vice Chair |
 Our Festival Patron Antony Worrall Thompson |
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